Biggest Cookie Innovation Ever, Chips Ahoy Big Chewy Cookies! From America’s #1 Cookie Brand
The cookie experts at Chips Ahoy! are at it again – this time showing up bigger than ever before.
Chips Ahoy! Big Chewy Cookie
Introducing the Chips Ahoy! Big Chewy Cookie – an entirely new product line from America’s #1 chocolate chip cookie brand.
As the brand that is “Here for Happy,” this innovation from Chips Ahoy! brings cookie lovers an offering that is over three times the size of Chips Ahoy! Regular Chewy in an individually wrapped pack, making it the ideal go-to snack for splitting with a friend.
These new Chips Ahoy Big Chewy Cookies will up the ante in snack aisles and convenience stores across the country. Designed with Gen-Z Chips Ahoy! lovers in mind – this oversized treat is perfect for on-the-go snacking during their busy lives or to split with a friend.
Boasting chocolatey chips over four times larger than the iconic Chips Ahoy! Chewy cookie for a bigger, more chocolatey bite, the cookie itself clocks in with a diameter over three times the size, and will be available in three delicious flavors:
- Chips Ahoy! Big Chewy Cookie: Delivering classic Chips Ahoy! Chewy flavor now bigger and with the just the right amount of chocolatey chips to compliment the larger cookie and its soft-baked texture.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Brownie: A decadent brownie-flavored base takes indulgence up a notch and delivers an extra chocolatey bite for even the biggest sweet-tooth.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Caramel: Delicious caramel-flavored chips blend with the iconic sweetness of the Chips Ahoy! chocolatey chips to create a delicious mash-up of caramel and chocolatey flavors to deliver a big, indulgent bite.
“From our original cookies to our newest innovations, Chips Ahoy! fans have long enjoyed our iconic brand and mouthwatering flavors,” said Jen Levin, Senior Brand Manager for Chips Ahoy! US. “For over 60 years, Chips Ahoy! cookies have been the go-to cookie for chocolate chip cookie lovers of all ages. Now, with the launch of Chips Ahoy! Big Chewy Cookies, we’re excited to be their on-the-go cookie choice as well, offering indulgence and happiness in each big, delicious bite. And perhaps the best part of all? Their bigger size means you have enough Chips Ahoy! deliciousness to share with a friend!”
Chips Ahoy! Big Chewy Cookie will begin rolling out to retailers nationwide starting in October. Each 2.5 oz pack will be available for an SRP $2.29 at convenience stores. For more information on Chips Ahoy! Big Chewy Cookie, follow @chipsahoy on Instagram and @theofficialchipsahoy on TikTok to follow the latest Big Chewy Cookie news.
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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
- Bob Portal, AMP
- Priscilla Ross Smith, The Coven
- Ryan Broussard, Wrapbook
- Jeffery Greenstein, A Higher Standard
- Andi Isaacs, University of Nevada-Las Vegas, Formerly Summit Entertainment
- Simon Williams, Palisades Park Pictures
- Kyle Bowser, NAACP Hollywood Bureau
- Monica Kelly, CSA, Treadwell / Kelly Casting
- Jennifer K.M. Treadwell, CSA, Treadwell / Kelly Casting
- Clay Epstein, Film Mode Entertainment
- Tiffany Boyle, Ramo Law PC
- Mimi Steinbauer, Radiant Films International
- Brian O’Shea, The Exchange
- Cassian Elwes, Elevated
- Lee Jessup, leejessup.com
- Lorelle Lynch, AGC Studios
- Chris McGurk, Cineverse
- Lauren McCarthy, Cineverse
- Thomas K Arnold, Media Play News
- Paul Bales, The Asylum
- Jeff Deverett, Producer
- Efuru Flowers, Flourishing Films
- Chris Gore, Film Threat
- Max Woertendyke, Noble Gas Media
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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Finding Love in Vegas: Dating Expert Andrea McGinty makes it easy with 33000Dates.com
Finding Love in Vegas: Dating Expert Andrea McGinty makes it easy with 33000Dates.com
We’re with Andrea McGinty, dating expert from 33000Dates.com
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
So often we talk about food and wine and it’s usually for dates, romantic nights out, date night, anniversaries, vacations.
Today we’re going to get to the source of what those date’s are actually about. So with us is a dating expert, Andrea McGinty from 33000dates.com.
Joe Winger:
So just to start things off, what inspired you to become a dating coach?
Andrea McGinty:
You mean what inspired an accounting / finance major to become a dating coach?
I started this when I was in my 20s. So this is the 1990s.
There’s no Google yet. There’s no online dating. It’s going to happen in the late 90s, but it hasn’t happened yet. At that point I was living in Chicago and I was getting married and five weeks before the wedding, he called it off and it was like – boom!
What do you do? First I cried, of course…
Anyway my friends started fixing me up on dates, still in your 20s and you know how those dates go,
They know someone that’s single, so they think you should like them, blah, blah, blah…
After some of those dates I was really thinking about it and I thought, it’d be great if there was a place you could go, like an executive recruiter for your professional life.
The same thing for your personal life.
And of course, there was nothing like that at the time. Even in high school and in college I fixed up two of my suitemates. They’re still with their husbands that I fixed them up with.
I was already good at this and I thought I could start this.
Anyway, fast forward.
I started a company in Chicago called It’s Just Lunch. Where people meet for lunch. We do all the work.
Fast forward, 15 years later, it’s still the same.
[At my first dating company, It’s Just Lunch] we had 110 locations globally and then I sold. Timing was perfect because online dating was coming out of its infancy and it was a mess it at first, just the scammers, the crazies, the horrible stories,
I thought, “Oh, wow, there’s a need. People have no idea what to do online and how to date.”
Dating Expert Andrea McGinty makes it easy with 33000Dates.com
Joe Winger:
Is there one big lesson to learn how to be more successful with dating in today’s world?
Andrea McGinty:
I think there’s a couple, there’s probably two lessons to learn.
#1 is you need to understand how to navigate online dating because there’s over 1400 sites out there.
#2 you’ve got to be really careful that you don’t give up too quickly.
Most people give up in the first 2-3 weeks because they go online, see a bunch of people, they probably went on the wrong site by the way too, like not the right site for them at all. Then they see these people who like them and they’re like, “Oh my gosh, this is online dating, forget it, I’m done, gone.”
And it goes back to they didn’t do it right, they had no idea what they were doing.
Joe Winger:
Can you bring some clarity to that and help somebody understand what are the first few steps are and how to do them correctly?
Andrea McGinty:
Absolutely. With online dating you need…
#1 you need to be really careful that you’re choosing the right site.
When we’re talking about 1,400 sites out there, I tend to work with the top 25 sites. When I’m working with a client I start initially with a zoom call with a client and get to know them what they’re looking for.
I work primarily with the 40 – something 50- something, through the 60s age group. Second time around, second acts in life type of thing.
Back to the right site…
When I’m choosing a site for a client after the zoom call, I’m thinking about. “Okay, what sites do I think they belong at?” And it’s very different if you’re in Los Angeles versus Houston versus Washington versus New York City or Orlando, Florida.
[The sites are] so different, how the sites function and the type of people that are even on the site.
I’m strategic too. I use three different large companies for research. I use Gallup, Pew and Statista. I pay to get research on a monthly basis and it really tells me the percentage of men to women on a site.
Some sites that are 80% men. Some sites are 80% women
You might be having an awful time on a site because you’re a woman and you’re at a site that’s 80% women. You’re in the wrong place.
So I do the homework with the research. Geographically where you live, level of education, income. Is that site’s membership increasing, decreasing?
#2 Your pictures.
Oh my gosh. I’m like a crazy person with photos because you have to have really great photos. I don’t mean LinkedIn photos, I don’t mean glamour shots, and not selfies.
The candids are nice because it’ll show you and your friends. Out playing pickleball, out playing tennis, out having drinks with your girlfriends. The professional shots. Depending on where you live, you’re just gonna get some great shots up against a graffiti wall in Brooklyn or a nice shot by the beach that are just a little more.
You want a couple full body shots.
You want the photos to be current, within the last year. Just like you don’t want to be surprised when you show up on the date and there she is. She has a few more wrinkles and a few more pounds than what I saw online.
It’s like you’re not being truthful about the whole thing.
Online dating is a visual medium. You’ve got to be presenting yourself. My LA and Orange County market, Dallas market, they get that. But there’s other parts of the country. I’m like no, we are not putting that picture of you online. There is absolutely no way.
#3 Your profile
Once they look at your photos online, if they like what they’re seeing, they’re going to read about you. It can’t be the same old stuff. Like I like to walk on the beach and I look as good in a tux as I do…. it puts me to sleep.
So a short, sweet, interesting, quirky profile sells.
A lot of times it’s hard to write about yourself. That’s why it’s nice to have somebody like me, write about you.
[Summarizing] You’re on the right site. The right photos. Your profile. Now it’s looking through high potential dates for you….
#4 Looking for High Potential Dates
Putting in algorithms, putting in search filters. That’s something I teach people how to do because otherwise it’s like you’re looking for a needle in a haystack and you want it like a needle in a little Easter basket.
Once we throw those filters and algorithms on, it gets rid of 80% of the people. Now we’re down to some of these people that look like high potential people for you.
#5 Send messages
We found 10 “someone” ‘s and now we send messages.
We don’t send them a weak heart or any of that kind of junk because men get so irritated. Because half my clients are men, they get so irritated with this.
Why are these women sending likes and hearts and no message?
That’s my constant battle with women.
Hey, you’re in your 40s, you’re not 90 when women had to wait to be pursued. We’re not living in our grandparents era, right? We’re equals. We can reach out to the men too.
The men totally appreciate when a woman sends a well crafted, interesting, short three sentence message.
The messaging is super important because you don’t want the: “Hi, how are you?” – or this is horrible. “Hi, you’re so good looking.” “Hi, you’re so beautiful.”
It was like, copy paste, they threw that out to the world, they sent that to everybody.
So now you’ve sent a message, hopefully he / she messages back.
#6 Schedule a date
The next thing is let’s get that date scheduled. This can all be done with just a couple texts on both people’s part:
“Okay, yeah, I’m totally interested. How’s Friday, at 5:30p at Bistro 110. Let’s meet for a glass of wine?
Because chemistry only takes place in real life.
Joe Winger:
In reality, do most dates get set up that quickly? It seems like there’s more delays and game-playing?
Andrea McGinty:
From the time you first send a message to someone, if the date has not been scheduled within five days of that initial text. There’s a 90% chance the date will never occur.
I’ll say to my client, “We’re going to go right for it right now.”
Write a couple of cute lines that are just for that person and then be like:
“You know what? I don’t really need to text you anymore or talk to you anymore because I’m ready to meet you. I’m super interested. How’s Friday night…?”
Sometimes you’ll get back a reply, what’s the rush?
I think to myself, what isn’t the rush here?
What do you want to talk about? Can’t you just get dressed?
We both live in Beverly Hills for goodness sakes. How long would it take us to get together and meet, right? We’re both in New York City. C’mon. Let’s do this in person.
If you’re getting those people that are drawing out the process, you either just cut bait. Just block them, goodbye, gone.
Or you say, you know what, if you don’t reply, you’re going to end up on my waiting list.
And you do it with a little humor, add an “LOL”
That can work too, where people crack up and they’re like, yes, I would love to meet you Saturday. Let’s grab lunch.
Joe Winger:
In today’s world of different levels of politically correct, cancel culture, different levels of sensitivity, regardless of whether you’re in a very conservative culture, progressive culture, etc.
How do we deal with any level of uncomfort when it comes to online dating?
Andrea McGinty:
First of all, you’re not in the workplace dating right now. Cause that’s where a lot of that happens, right?
This is where I say “Women, you’ve got a big advantage right now because you can feel very comfortable and free reaching out to men and get over that whole thing”.
Women wait to be pursued. There was this book that came out in the 90s: “The Rules.”
Wait to be pursued by the man and then don’t respond to him for three days. What the heck is that about?
No. Reach out to men.
Now for men, you’re not going to send stupid messages like, “Oh, you’re so gorgeous and sexy and blah, blah, blah”
Nobody wants that message.
You would find that offensive too.
As far as men reaching out to women, just do it in good taste.
Women are there to meet men. Creepy doesn’t happen very much online anymore. We’re out of that 2000 – 2010 era where more of that stuff happened.
There’s so many more hoops. Both parties jump through [hoops] on top notch dating sites now and dating apps now that verify that you are who you say you are and verify some information about you.
Joe Winger:
Most of the people watching this, they’re into food. That means fine dining. They’re into wine and cocktails and collecting wine.
What kind of a goal can they look for if they come to 33000Dates.com?
When they approach and connect with you, what should they be thinking about and preparing so they know how to best represent themselves in that first conversation with you?
Andrea McGinty:
Just be real with me and, people that are foodies and wine collectors, there’s a lot of us out there. There’s a lot of people out there that will find that very attractive.
There’s a lot of people that like to try different wine bars, they like to go up to Napa. Maybe that’s your third or fourth or eighth date,
Be real with what your interests are and… talking about food.
This goes back to when I’m writing your profile, when people just say, “Oh, I like Italian food.” I’m like no. Give me something here.
“I like carbonara with peppers and from Trattoria is amazing.”
It doesn’t have to be written in a snobby or snooty way, but it’s just like fun. Like you’re describing what you like to eat or your favorite foods or it could be talking about, you like this vintage of wine.
Be very specific with me because that’s how I can help you the most and be really upfront no, no PC woke stuff with me because this is your personal life.
Joe Winger
What are some realistic goals for your online dating experience?
Andrea McGinty:
We’ve got to make sure that we’re not listening to all the noise out there. We’re not listening to our negative friends about dating and friends and family can be two really negative forces because you get one of one of two things.
If it’s family, maybe a lot of them are married and they’re like, Oh, you’re good looking. You’re so awesome. You don’t need to do online dating. That is like for losers.
That is so not the story anymore.
You’ve got friends that are like, “Oh, I just tried Bumble. It was horrible”. “I did hinge. It was horrible.”
A lot of dating is going in with a good attitude. I’m not talking about rainbows and unicorns; and everything’s perfect or anything like that.
We spend a lot of our 20s and 30s becoming successful and working on our careers.
By the time we’re 40s, even 50s we’re there career-wise. So now, it’s time to focus on our love life.
That could be two very different pictures: it could be a second act because you’re divorced.
Or it could be you’ve been single and just all your efforts have been going into career and friends and travel and all this other stuff, good stuff you’ve got going on.
But you wake up one day and you’re like:
“Hey, I’m 45 and I’m single. What’s up with this?”
Go into online dating, approaching it the way you did your career. Strategically. It’s no fun to think about your love life, like strategically, hire somebody, think about how you play golf.
You didn’t just go out on the golf course. You took a bunch of lessons.
Everybody’s playing pickleball now. But you didn’t just go out on the court, even if you played tennis before. You took a couple clinics, right?
That very quickly threw you into the intermediate range all of a sudden because you put some effort into it.
Same with dating.
But if you want to do it effectively and pretty effortlessly, just like you did with golf, hire the pro to do this stuff for you.
My typical male client tells me I take 80% of the workload off him because he doesn’t have to think about it anymore.
I’m coming up and presenting ideas to him, presenting women to him and just getting them through. All of the hoops and the messaging and all that stuff. Getting them to the good dates because they’re out there.
There’s some markets, like Los Angeles and New York, that can be big complainers about dating. I think because they’re trying to do it on their own.
When I get online and go on the good sites in those two markets, there are so many good people on there.
It’s just a matter of having somebody doing a good portion of the work and pushing you.
And oh, here’s the other thing, accountability.
When you’re working with me, you have accountability because you’re going to talk to me next week. And I’m going to say:
“Okay, Tell me what happened to you last week.”
“How’d that date go?”
“Did you call back that other one that we talked about?“
I did text her after the date you said you were going to, what happened?
So that little push along the way and keeping you on track too.
Because we’re in a culture where, we’re educated, we’re taking great trips, we’re dining out. We’ve got a nice group of friends that we love to hang out with.
It can be really easy to sweep this all, to the wayside. There’s no reason because there’s a loneliness epidemic in the U.S. and we all know if you’re with somebody, that you really enjoy hanging out with you’re going to live longer and you’re gonna live happier too.
Right.
Joe Winger:
You’re offering great dating tips. Thank you.
Let’s say you’re someone who’s done the work on your protile, messaged all those people, asked for a date, and they’ve all disappeared.
What’s that person doing wrong?
Andrea McGinty:
You kinda gotta take responsibility for it. You’re doing something wrong.
Here’s the deal. You don’t know what you’re doing wrong.
But that’s stuff I can fix.
That’s another thing. You have to stay away from those free sites or sites that have free people on it because there’s no skin in the game there. They’re just dilly-dallying around, playing around on there and not really serious.
Part of it is recognizing the statistics that you’re going into up-front that for every 5 texts you send, 1 person is going to respond back.
I give my clients homework on a weekly basis, two sessions. That’s all I ask of them.
During those two 30 hour sessions they have to send out 8 messages. So I know by the time I’ve talked to them, they’re going to at least have gotten back 3 responses.
If their photos are really good, they might have 8 responses back.
If they haven’t already booked the date, craft the email, craft the text, craft the message that’s going to get that date in person. And get us there. Get us there.
Joe Winger:
Andrea McGinty from 33000Dates.com dating expert.
Any requests from the audience watching and listening?
Andrea McGinty:
I would just say, take a look around my site, maybe take the dating quiz that I have on the site. It’s fun. And it’s really fast. It’s 10 questions, and it goes right to me. It doesn’t go to any of my people. And. I can rate you and what you’re doing and tell you whether or not I can help you too.
So if you do take that quiz, give me as much info as you can. I don’t mean personal info, but like where you live, your age, but that’s all going to be on there. But take that quiz because that’s a good way to contact me and see if we might be a good fit and maybe I can help you if you really want to meet somebody.
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Atomic Golf Las Vegas Welcomes Chef Robert Lomeli to its flagship location for Golf Entertainment Destination
Atomic Golf Las Vegas Appoints Robert Lomeli as Corporate Executive Chef
As Atomic Golf tees up for the highly-anticipated opening in Q1 of 2024, the new golf entertainment destination proudly welcomes Chef Robert Lomeli as the corporate executive chef for its flagship location in Las Vegas.
A seasoned resident of Las Vegas for over 25 years, Chef Robert has carved out a distinguished reputation within the local culinary community. His extensive career in the city has allowed him to work across various major hotels and casinos, receiving mentorship from renowned chefs with expertise in diverse cuisines. Beyond his culinary abilities, Chef Robert keenly understands the financial elements of running a successful restaurant.
Throughout his career, Chef Robert has played a pivotal role in the launch of notable establishments in the city, including Tom Colicchio’s Heritage Steak at the Mirage and Gordon Ramsey’s Hell’s Kitchen at Caesars Palace. He has also held executive chef positions at prestigious venues such as the Villas at the Mirage, Wolfgang Puck’s Bar & Grill at MGM Grand and most recently Top of the World at The STRAT. In his free time, Chef Robert participates in local cooking competitions that benefit the community. His culinary expertise even led him to claim victory on an episode of the Food Network’s popular TV show, Guy’s Grocery Games.
Chef Robert will leverage his extensive culinary background to curate an extraordinary dining experience at Atomic Golf by sourcing the finest seasonal ingredients while working closely with local purveyors.
Follow Atomic Golf on Facebook, X, and Instagram at @atomicgolfvegas for the latest updates.
About Atomic Golf
Atomic Golf is Las Vegas’ premier golf entertainment destination, combining next-generation golf technology, an engaging atmosphere, and immersive gameplay to create a fun, interactive, and energizing golf entertainment experience.Sitting on 100,000 square feet, steps from the famed Las Vegas Strip, Atomic Golf boasts four distinct floors comprised of 103 digitally enhanced golfing bays with state-of-the-art golf technology and a collection of original games, designed specifically for Atomic Golf, that infuse golf play with an interactive videogame; six full-service bars, each with their unique menus and atmospheres; flexible meeting and special event space; luxury golfing suites featuring a VIP entrance and a private bar; the one-of-a-kind Putting District with eight digital putting bays utilizing high-tech projection mapping to create a modernized putting game experience; chef-curated menus with elevated food and beverage offerings; The Tap Room with Bottoms Up technology and a curated collection of locally-brewed beers; the state-of-the-art Cosmic Lounge; the Astrocade with wall-to-ceiling, high-definition LCDs perfect for sports and entertainment viewing; and much more.
Atomic Golf is located at 1850 S. Main St., Las Vegas, NV 89104 next to The STRAT Hotel, Casino & Tower, steps from the famed Las Vegas Strip and blossoming Las Vegas Arts District.
For more information, please visit atomicgolf.com. Keep up with Atomic Golf on Facebook, X, and Instagram at @atomicgolfvegas.
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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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