St Patricks Day in Vegas, Baby! Cocktail Collab as “A Taste of Green’ as Bailey’s Partners with Ian Charms
St. Patrick’s Day is now only a short leap away as we gear up to celebrate the Emerald Isle.
With the turn of the season comes an invitation to swap out your drab winter wardrobe for brighter spring hues because this just in – green is the new black.
St Patricks Day Cocktail Collab Brings Combines Flavor and Jewelry
This St. Patrick’s Day, Baileys Original Irish Cream Liqueur is partnering with celebrity-loved jewelry brand Ian Charms to release an exclusive charm collaboration that will make the ultimate fashion statement for the holiday.
The two iconic brands are celebrating their Irish roots with a limited-edition Baileys x Ian Charms Necklace & Cocktail Charms Set to make sure both you and your cocktail have the perfect touch of green for your celebrations.
“Baileys has been a beloved treat in my family for generations
and it’s exciting to finally be partnering with a brand that lets me celebrate my Irish heritage,”
Lisa Sahakian
Founder and CEO of Ian Charms
“Designing this charm set was incredibly fun and we’re thrilled to be offering our customers something truly unique to celebrate St. Patrick’s Day with.”
St Patricks Day Cocktail Collab is Necklace & Cocktail Charms Set
The Baileys x Ian Charms Necklace & Cocktail Charms Set includes two distinct pieces – a necklace to complement any outfit and a cocktail charm to adorn onto the stem or rim of your cocktail glass.
The design features an eccentric combination of handmade charms, beads and pearls inspired by Baileys Original Irish Cream Liqueur’s unapologetically delicious ingredients and cocktails.
The one-of-a-kind charm set also pulls elements from the limited-time-offering Baileys Vanilla Mint Shake Irish Cream Liqueur as well as quintessential Irish emblems, making this set the perfect accessory for your St. Patrick’s Day celebrations.
“We are delighted to be releasing this limited-edition collaboration
with a beloved brand like Ian Charms
to give adults a new way to indulge in St. Patrick’s Day celebrations,”
Camille Hemming
Senior Brand Manager of Baileys & Liqueurs, DIAGEO North America
“Between the classic Baileys Original Irish Cream Liqueur or the green-themed Baileys Vanilla Mint Shake that’s making a return for the holiday, we hope to offer more ways than one to toast to our brands’ Irish roots.”
“This exclusive drop marks Baileys’ second piece of Treat Couture, fashion-forward collaborations that inspire adults to indulge in unique wearable creations.
To celebrate the indulgence of fashion in the lead up to St. Patrick’s Day, treat yourself to a signature cocktail featuring beloved Baileys Original Irish Cream Liqueur and minty green limited-time-offering Baileys Vanilla Mint Shake Irish Cream Liqueur.”
BAILEYS ESPRESSO MARTINI
Ingredients:
- 1.5 oz Baileys Original Irish Cream
- 0.75 oz espresso
- 0.75oz Ketel One Vodka
- Coffee Beans, to garnish
Method:
- Fill shaker with ice
- Add all ingredients and shake
- Strain into a cocktail glass
- Garnish with coffee beans
VANILLA MINT MARTINI
Ingredients:
- 2 oz Vanilla Mint Shake
- 0.5 oz Fernet Branca Menta
- 3-4 dashes Absinthe
Method:
- Shake with 1 ice cube for dilution
- Strain into cocktail glass
- Garnish with grated chocolate + mint sprig
The limited-edition Baileys x Ian Charms Necklace & Cocktail Charms Set is available exclusively on IanCharms.com while supplies last. Ian Charms is a female-owned, handmade jewelry company based in LA that has amassed a loyal fan base of celebrities and consumers alike. Ian Charms will donate all proceeds from the charm set sales to CurePSP, and Baileys will match the amount with a donation to the National Association of Women Business Owners (NAWBO), a non-profit educational foundation supporting emerging and established women entrepreneurs.
Baileys encourages consumers of legal drinking age to treat themselves responsibly this season.
For more information, please visit www.BAILEYS.com.
Ian Charms is a female owned, handmade jewelry company
Ian Charms is a female owned, handmade jewelry company based in LA. Named “Ian” charms because the creator’s last name (Lisa Sahakian), like many Armenian names, ends in those three letters. For those who like to adorn their necks and wrists with a more personal flair, Ian Charms will work with you to craft a custom piece, just start the process by ordering the type of custom jewelry you’d like.
Notable fans of the brand include Justin Bieber, Dua Lipa, Julia Fox & Doja Cat, among others.
IanCharms.com
@iancharms
NAWBO is the unified voice of America’s more than 14 million women-owned businesses
Founded in 1975, NAWBO is the unified voice of America’s more than 14 million women-owned businesses representing the fastest growing segment of the economy. NAWBO is the only dues-based organization representing the interests of all women entrepreneurs across all industries.
NAWBO develops programs that help navigate women entrepreneurs through the various stages of their business growth. To learn more about NAWBO, please visit www.nawbo.org.
To learn more about NAWBO’s non-profit educational foundation, the NAWBO Institute, please visit www.nawbo.org/university.
BAILEYS Irish Cream Liqueur
BAILEYS launched in Ireland in 1974. It is now available in 180 markets worldwide and is the number one selling liqueur in the world.
Owned by Diageo plc, BAILEYS is currently ranked 7th among all distilled spirits sold worldwide. It’s the signature delicious balance of Irish Cream, whisky and fine spirits that makes BAILEYS Original Irish Cream the perfect little indulgence when you need a break from your daily routine.
The BAILEYS portfolio includes Original Irish Cream, Chocolate, Salted Caramel, Vanilla Cinnamon, Espresso Crème, Strawberries & Cream and Almande.
For more information on BAILEYS Original Irish Cream, please visit us at www.BAILEYS.com.
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American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
- Matt Brodlie, Upgrade Productions
- Katie Irwin, WME Independent
- Matt Mueller, Screen International
- Peter Van Steemburg, XYZ Films
- Miranda Bailey, Cold Iron Pictures
- Karin Chien, dGenerate Films, Art & Action Productions
- Phil Goldfine, Producer
- Michele Kanan, Producer, Writer and Director
- Michael Musante, Cherokee Film
- Mary Aloe, Aloe Entertainment / Partners in Kind
- Josh Harris, Peachtree Media
- Jonathon Glucksman, Wondermind
- Robert Rippberger, SIE Society
- Jarnell Stokes, Stoked Bros. Media
- Olga Rodriguez-Aguirre, SAG-AFTRA
November 7
- Jill Goldsmith, Deadline
- Jon Gosier, Film Hedge
- George Hamilton, Protagonist Pictures
- Paula Paizes, Pressman Films
- Miguel Palos, AGC Studio
- Gregory Chambet, WTFILMS
- Emily Gotto, Shudder
- Tom Malloy, Glass House Distribution
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- Andi Isaacs, University of Nevada-Las Vegas, Formerly Summit Entertainment
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IFTA is the global trade association for independent film and television production, finance, distribution, and sales companies. The organization represents the independent sector before governments and international bodies and provides significant entertainment industry services to independent companies around the world.
Superstar Chef “The Bear” Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television star Matty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
For more insights into the #TGISunday series, please visit pacificfoods.com/TGISunday.
About Pacific Foods
Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visit www.campbellsoupcompany.com.
Vegas is looking for a Cocktail-Inspired Meat Stick: from Vermont Smoke & Cure and WhistlePig Whiskey
Vermont Smoke & Cure and WhistlePig Whiskey Unveil Cocktail-Inspired Meat Stick
Vermont Smoke & Cure, a rural smokehouse maker of premium meat products, and WhistlePig Whiskey, acclaimed for its exceptional rye whiskey, announce their groundbreaking collaboration:
Maple Old Fashioned Smoked Meat Sticks, a limited time offering.
This innovative product marks a creative partnership in the premium meat sticks category, combining Vermont’s rich culinary traditions with the artistry of craft cocktails.
Inspired by the classic Maple Old Fashioned cocktail, these unique meat sticks are slow-cooked in Vermont Smoke & Cure’s smokehouse using locally-sourced WhistlePig Whiskey, custom made chips from whiskey barrel staves and WhistlePig’s Barrel-Aged Maple Syrup.
Cocktail-Inspired Meat Stick: from Vermont Smoke & Cure and WhistlePig Whiskey
The result is a sophisticated snack that pairs perfectly with whiskey and elevates the cocktail experience. Made with pork raised without antibiotics or added hormones, these sticks contain no artificial colors, preservatives, or flavors, staying true to both brands’ commitment to quality.
“We’re thrilled to partner with WhistlePig to create something truly special for snack enthusiasts and cocktail aficionados alike,”
Michael Schafer
Commercial Business Lead of Vermont Smoke & Cure.
“This collaboration represents the best of Vermont craftsmanship and innovation.”
Meghan Ireland, Chief Blender at WhistlePig Whiskey, added, “Our partnership with Vermont Smoke & Cure allows us to extend the WhistlePig experience beyond the glass. These meat sticks are the perfect complement to our whiskey and embody the spirit of Vermont’s maker culture.”
“The idea to present these meat sticks as a cigar-like experience came naturally to our team,” said Catherine Weiner, senior brand manager at Vermont Smoke & Cure. “We recognized the longstanding tradition of pairing whiskey with cigars and saw an opportunity to echo that in our unique smoking process. This playful concept bridges the gap between traditional pairings and innovative snacking, offering a new way to savor the flavors of Vermont craftsmanship.”
The Maple Old Fashioned Smoked Meat Sticks will be available for purchase starting September 23, 2024, National Snack Stick Day, through select retailers and online platforms. The product comes in an 8-count, 1-oz pouch, perfect for sharing, savoring solo, and garnishing your favorite cocktail.
For more information about the product and where to purchase, visit VtSmokeWhistlePig.com.
ABOUT VERMONT SMOKE & CURE
Since 1962, Vermont Smoke & Cure has been crafting smoked meats and meat snacks in their Vermont smokehouse. The one-of-a-kind meat snacks are made with meat free from antibiotics and added hormones, artificial colors, preservatives or flavors. Available nationwide at natural food stores, supermarkets, mass merchandisers, club stores, and ecommerce retailers. All products are now available online. For more information, visit vtsmokeandcure.com. To find a store near you, click HERE.
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Is Vegas Pouring Somm-Approved Wine from a Can? – We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-approved wine.
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
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New Years Eve 2024: Las Vegas Delivers Big Stars, Big Flavor, Fabulous Fireworks
New Years Eve 2024: Las Vegas Delivers Big Stars, Entertainment, Fabulous Fireworks
New Year’s Eve in Las Vegas always promises a packed lineup of stellar entertainment. Fireworks will light up the desert sky while the world’s top entertainers take the stage throughout the destination.
Fireworks Fun
New Year’s Eve in Las Vegas will showcase spectacular fireworks with several resorts participating in the annual celebration. This year, a dazzling display will launch from the rooftops of:
- ARIA Resort & Casino
- Caesars Palace
- Fontainebleau Las Vegas
- MGM Grand Hotel & Casino
- Planet Hollywood Resort & Casino
- Resorts World Las Vegas
- The STRAT Hotel, Casino & Tower
- TI – Treasure Island Hotel & Casino
- The Venetian Resort Las Vegas
Exciting Entertainment
From the music industry’s finest to world-class illusionists and hilarious comedians, the destination promises an impressive lineup to cap off an exceptional year of entertainment.
Late-night talk show hosts John Oliver and Seth Meyers join forces for a comedy show at The Colosseum at Caesars Palace on Sunday, Dec. 31.
Stand-up comic Gabriel “Fluffy” Iglesias plays The Chelsea at The Cosmopolitan of Las Vegas on Friday, Dec. 29 and Saturday, Dec. 30. Pop star Demi Lovato will perform at the venue for the year-closing show on Sunday, Dec. 31.
The Time of Your Life Festival offers performances by Beach Weather, Big Gigantic, Blackstreet, Craze, Eric Forbes, Kid ’n Play, Third Eye Blind, Tone Loc and Young MC at Fremont Street Experience on Sunday, Dec. 31.
Hip-hop artist Post Malone will be the first headliner at BleauLive Theater at Fontainebleau Las Vegas when he takes the stage Saturday, Dec. 30 and Sunday, Dec. 31.
Burlesque dancer Dita Von Teese continues her A Jubilant Revue residency at the Jubilee Theater at Horseshoe Las Vegas from Thursday, Dec. 28 through Sunday, Dec. 31.
Comedian Katt Williams takes the mic at Michelob ULTRA Arena at Mandalay Bay Resort & Casino on Saturday, Dec. 30.
Dancer and entertainer Derek Hough brings his Symphony of Dance production to Pearl Theater at Palms Casino Resort on Thursday, Dec. 28. Hip-hop band The Roots follow with a concert at the venue on Friday, Dec. 29.
Entertainer Bruno Mars is back for more residency dates at Dolby Live at Park MGM on Thursday, Dec. 28; Saturday, Dec. 30; and Sunday, Dec. 31.
Original American Idol Kelly Clarkson returns for additional residency dates at Bakkt Theater at Planet Hollywood Resort & Casino on Saturday, Dec. 30 and Sunday, Dec. 31.
Country artist Luke Bryan continues his residency at Resorts World Theatre at Resorts World Las Vegas from Friday, Dec. 29 through Sunday, Dec. 31.
Actors and singers Seth McFarlane and Liz Gillies team up for a show at Myron’s at The Smith Center for the Performing Arts on Saturday, Dec. 30.
Hip-hop group Black Eyed Peas play The Venetian Theatre at The Venetian Resort Las Vegas on Saturday, Dec. 30 and Sunday, Dec. 31. Nearby at the resort, pop vocalist Christina Aguilera kicks off a limited engagement at Voltaire Belle de Nuit with shows on Saturday, Dec. 30 and Sunday, Dec. 31.
World-renowned illusionist David Blaine debuts his new IMPOSSIBLE residency at the Encore Theater at Wynn Las Vegas on Friday, Dec. 29, with shows continuing through Sunday, Dec. 31.
Noteworthy Nightlife
Las Vegas features some of the world’s most exhilarating nightclubs, where famed DJs routinely bring their talents—and the lineup only elevates on New Year’s Eve.
AREA15 presents its New Year’s Eve MasqueRave, featuring sets by Boris Brejcha, Ann Clue and Moritz Hoffbauer, on Sunday, Dec. 31.
JEWEL Nightclub at ARIA Resort & Casino presents a set by Lil Jon on Sunday, Dec. 31.
OMNIA Nightclub at Caesars Palace presents sets by Illenium on Saturday, Dec. 30 and Steve Aoki on Sunday, Dec. 31.
Commonwealth presents a set by Nick Bike on Sunday, Dec. 31.
Marquee Nightclub at The Cosmopolitan of Las Vegas presents a set by Jersey Shore: Family Vacation’s DJ Pauly D Sunday, Dec. 31.
Discopussy presents Defected Records’ “6 Degrees of Celebration” NYE, featuring sets by Harry Romero and Arielle Free, on Sunday, Dec. 31.
Hakkasan Nightclub at MGM Grand Hotel & Casino presents a set by Loud Luxury on Friday, Dec. 29.
The Grounds at Resorts World Las Vegas presents the Forever Midnight festival on Saturday, Dec. 30 and Sunday, Dec. 31. The resort’s Zouk Nightclub presents sets by RL Grime on Thursday, Dec. 28; Odesza on Friday, Dec. 29; Zedd on Saturday, Dec. 30; and Kaskade on Sunday, Dec. 31.
TAO Nightclub at The Venetian Resort Las Vegas presents sets by Whoo Kid on Saturday, Dec. 30 and O.T. Genasis on Sunday, Dec. 31.
XS Nightclub at Wynn Las Vegas presents sets by Gryffin on Friday, Dec. 29; Diplo on Saturday, Dec. 30; and The Chainsmokers on Sunday, Dec. 31.
Fabulous Fêtes
Visitors and locals alike will ring in 2024 on New Year’s Eve at rooftop parties with prime views of the midnight fireworks and unique, ‘Only Vegas’ celebrations.
The Beverly Theater presents Meet Harry and Sally at the Beverly, a special screening of the New Year’s Eve movie favorite When Harry Met Sally complete with concessions packages and a post-show reception with live jazz, charcuterie and a champagne toast.
Legacy Club at Circa Resort & Casino puts on a Sky High Celebration, complete with views of the fireworks from the resort’s 60th floor. The event features passed hors d’oeuvres, photo-worthy cocktails, live music and fire pit seating.
The Ice Rink at The Cosmopolitan of Las Vegas presents its annual New Year’s Eve Fireworks Viewing Party, which features an open bar, DJ set, skate rentals and a complimentary midnight champagne toast.
Foundation Room Lounge at Mandalay Bay Resort & Casino offers sweeping views of the fireworks from the resort’s 63rd floor. Nearby at the resort, S Bar puts on A Lavish Affair featuring live entertainment, food and beverage, a champagne toast and “surprises” throughout the evening.
Ghostbar at Palms Casino Resort offers views from the 55th floor of the resort, indoor and outdoor seating and music from a local resident DJ.
Cabo Wabo Cantina at Miracle Mile Shops at Planet Hollywood Resort & Casino will ring in 2024 with premium beverage packages and panoramic views of the Las Vegas Strip from its patio and loft.
Rouge Room at Red Rock Casino, Resort & Spa will host a New Year’s Eve party featuring live entertainment from Franky and the All-Nighters and a midnight champagne toast.
Eight Lounge at Resorts World Las Vegas will host football watch parties leading up to its New Year’s Eve Party, which features DJ Coffin Candy and a midnight champagne toast. Gatsby’s Cocktail Lounge, also at Resorts World Las Vegas, presents the day’s football action followed by a glitzy New Year’s Eve Party featuring DJ Kid Funk and a champagne toast provided by Moet & Chandon.
VooDoo Lounge at Rio Hotel & Casino puts on a Fireworks Viewing Party complete with an open bar, passed hors d’oeuvres and cityscape views from the resort tower’s 50th and 51st floors.
The STRAT Hotel, Casino & Tower will host a New Year’s Eve “Party at the Top” in its indoor Observation Deck, complete with views of the fireworks, party favors and live entertainment from local DJs.
Getting Around
The Las Vegas Monorail will be open round-the-clock for New Year’s Eve, offering locals and visitors the only motorized method of transportation along the Las Vegas Strip, which will be closed to all traffic in the hours leading up to 2024.
The Monorail will operate continuously from 7 a.m. Sunday, Dec. 31 until 2 a.m. Tuesday, Jan 2, 2024, for a total of 43 straight hours.
Locals can purchase $1 single-ride tickets at customer service booths located at every station (except Boingo Station at Las Vegas Convention Center) from 10 a.m. to 11 p.m. on Sunday, Dec. 31 with proof of Nevada I.D. For out-of-town guests, one-ride tickets are $6.
The Monorail also offers an eTicket discount on unlimited-ride passes starting at $13.45 for a 24-hour pass, which can be purchased online.
Monorail ticket holders looking for things to do in the destination over the holiday weekend are invited to take advantage of the “Show Your Ticket & Save” program, which provides discounts on shows, attractions, restaurants and more.
NYE Weddings in Las Vegas
With New Year’s Eve 2023 expected to be an extraordinarily popular wedding date in the Wedding Capital of the World™, the destination will open a pop-up Marriage License Bureau at Harry Reid International Airport (Terminal 1) from 8 a.m. to 5 p.m. from Tuesday, Dec. 26 through Sunday, Dec. 31.
New Year’s Eve—or 12/31/23—includes the rare numerical sequence of 1-2-3-1-2-3, which is considered to be an especially appealing date for those planning their nuptials. Consequently, area chapels are experiencing high bookings for that date. This occasion marks the fifth time the Clerk’s Office will open a temporary Marriage License Bureau at the airport.
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ABOUT THE LVCVA
The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide and with operating the 4.6 million square-foot Las Vegas Convention Center (LVCC). With more than 150,000 hotel rooms and more than 15 million square feet of meeting and exhibit space in Las Vegas alone, the LVCVA’s mission centers on attracting leisure and business visitors to the area. The LVCVA also owns the Vegas Loop at Las Vegas Convention Center, designed and operated by The Boring Company, and also owns the Las Vegas Monorail, an elevated 3.9-mile system with seven stops throughout the resort corridor. For more information, go to www.lvcva.com, www.visitlasvegas.com or www.vegasmeansbusiness.com.
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Las Vegas hosts International Pizza Expo: Pizza expert Colby Strilaeff Reveals 2024’s Top Pizza Trends
Las Vegas hosts International Pizza Expo: Pizza expert Colby Strilaeff Reveals 2024’s Top Pizza Trends
Fresh off yet another showstopping display at the International Pizza Expo in Las Vegas, Hormel Foods, the maker of the best-selling retail pepperoni in the United States and a market leader in foodservice pizza toppings, is again driving the conversation on what’s trending in the pizza-topping industry.
Pizza expert Colby Strilaeff reveals 2024 Pizza trends
Pizza expert Colby Strilaeff, brand manager of Foodservice at Hormel Foods, helps the company keep its proverbial finger on the pulse of the pizza-topping needs of foodservice operators, and after experiencing the annual Las Vegas trade show, Strilaeff identified the top-five pizza trends to watch out for in 2024:
- Ribbon pepperoni: This topping needs no introduction in Canada, where shredded pepperoni is a staple, but Strilaeff expects the same trend to take off in the United States. Inspired by the pizza stylings of Windsor, Ontario, the introduction of HORMEL® Ribbon Pepperoni is already a game-changer for American foodservice operators, allowing for quicker pizza preparation with pepperoni that spreads as easily as shredded mozzarella. Ribbon pepperoni is also a foodservice-friendly option for non-pizza applications like pastas, subs and calzones.
- Giardiniera: A condiment with deep Chicago roots, giardiniera is a celebrated tradition in many Italian American households. Giardiniera, which means “from the garden” in English, is a pickled assortment of vegetables like peppers, olives and cauliflower, submerged in a tangy mixture of vinegar and oil. The result? A flavorful medley that perfectly complements a variety of dishes, especially pizza. Italian sausage and giardiniera is a particularly delicious and increasingly popular flavor pairing on pizza.
- Global flavors: Culture continues to reveal itself in pizza. “New international flavors are always being introduced in pizzerias across the country,” Strilaeff said. “It’s one of the fastest growing trends in the industry.” Flavor profiles from far and wide are featured on menus across the United States, with familiar profiles like Mexican, Cuban and Indian flavors emerging as commonly sought-after favorites. Global ingredients like chimichurri, gochujang and miso are also adding a flavor twist to popular slices.
- Post-bake creativity: Cooking a pizza isn’t the final step of the pizza-making process, especially these days. “We’re seeing a lot more people get creative with what goes on pizza after it is taken out of the oven,” Strilaeff said. Ingredients like chili-infused oils and hot honeys have emerged as popular post-bake pizza toppings. Shaved Parmesan is another commonly applied accompaniment, as are basil and other leafy greens; rocket, arugula, etc.
- Sesame seed crust: While not a traditional ingredient in pizza-making, sesame seeds are an increasingly popular addition for those craving an extra crunch in their pizza crust. “It adds a delicious, nutty undertone, which people really enjoy,” Strilaeff said. Whether garnished over a glistening, buttery crust or folded into the entire dough ball, look for the trend of sesame-seed crust to take off.
Hormel Foods has a long-standing reputation for creating innovative and delicious products for foodservice operators, including ROSA GRANDE® Cup & Char Pepperoni and FONTANINI® Cup & Char Sausage, both of which were successfully debuted during last year’s International Pizza Expo.
For more information on HORMEL® Ribbon Pepperoni and all other Hormel Foodservice products, visit hormelfoodservice.com.
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