SUZANNE GOIN AND CAROLINE ANNOUNCE OPENING OF A.O.C. IN BRENTWOOD

May 6, 2021 by evebushman

LOS ANGELES, California – Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, announce that they will open a Westside location of their award-winning restaurant A.O.C. in the space formerly known as Tavern in early May 2021.

Caroline Styne at The Shrine Auditorium on January 24, 2013 in Los Angeles, California. Photo: Los Angeles Magazine

Located at 11648 San Vicente Boulevard in Brentwood, the restaurant will feature the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and sourcing products from regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016. Caroline, who similarly won Outstanding Restaurateur in 2018, will curate the wine program that A.O.C. is known for, a large selection of wines available by the glass and carafe and featuring small-production wines from grapes that are either sustainably, organically or biodynamically grown. The beverage program will feature local beer producers and a seasonal selection of market-driven cocktails.

Overseeing the operation as General Manager is the venerated Matt Duggan, the man who remembers everyone’s name and face and is well recognized for effortlessly running Suzanne and Caroline’s flagship Lucques from 2008 until its closure last March 2020. Hamilton Lyons, former chef de cuisine of Tavern, will lead the A.O.C. culinary team.

The space has been redesigned by the acclaimed LA based design firm Nickey Kehoe who are known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. About the project, Nickey Kehoe said, “We took our cues from the charm and warmth of the existing A.O.C. and added those elements to the airy and elegant Brentwood space.” The decor encompasses the addition of cozy booths in the bar room, beautiful fabrics, new color scheme, and a more modern yet intimate vibe. With an eye to the post-Covid future, the space now includes a moody private dining room perfect for gatherings of groups of up to 30 guests. A beautiful new outdoor dining area has been created by local darling Fi Campbell Landscapes who stated, “For A.O.C Brentwood, I imagined a light and airy dining experience, inspired by the colors of our native California chaparral, that would evoke the delightful outdoor cafes of Aix en Provence and Southern Spain.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the west side “ states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and vibrant forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

A.O.C. in Brentwood will serve dinner nightly from 5:00 p.m. expanding to daily lunch, weekend brunch and breakfast in coming weeks with takeout and delivery options as well.

Opening date and hours to be announced soon.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also operates the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants – Caldo Verde and Cara Cara – at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2021. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.

11648 San Vicente Boulevard, Los Angeles, CA 90049

310.806.6464

For further information and complete menus for A.O.C.,

visit www.aocwinebar.com

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.thelucquesgroup.com

Suzanne Goin and Caroline Styne are Social!

Follow Suzanne on Instagram at @SuzanneGoin

Follow Caroline on Instagram at @carolinestyne

15th Annual Kosher Food and Wine Experience 2021 Goes Virtual- LiveCast Sunday, FEB 21

February 3, 2021 by evebushman

New York, NY – With sold-to-capacity crowds, the annual Kosher Food and Wine Experience (KFWE) is undisputedly among the hottest tickets in the kosher culinary world. These massive events in New York, California, Israel, Miami, and London attract thousands of restaurateurs, chefs, caterers, and foodies who wait all year to sample the latest and greatest in fine kosher wines and creative cuisine.

Fans of the expo will be thrilled to know that social distancing won’t spoil the party this year. In fact, those coveted tickets won’t be needed when the 15^th annual Kosher Food and Wine Experience goes virtual on Sunday, February 21 at 5:30 p.m. Eastern time.

All are welcome to sip and savor with the pros during this free livecast, presented by Royal Wine Corp. Program highlights include guided wine tastings with Jay Buchsbaum, VP of Marketing and Wine Education for Royal Wine; Erik Segelbaum, Food & Wine Magazine’s 2019 Sommelier of the Year; wine blogger Gabriel Geller, Royal Wine’s director of PR; and others.

“We spent quite a bit of time behind the scenes trying to figure out how to safely bring this experience to people while still capturing the essence of the show,” noted Buchsbaum. “Yes, things will be a little different this year, but the virtual format creates new opportunities. For instance, the more intimate setting means we can do a deeper dive into the wines, wineries, and winemaking process.”

Another innovative twist is the Official KFWE Tasting Kit, which will allow home viewers to sample wines with the experts. Each kit includes 100mL samples of 25 featured wines – each enough for 2-3 pours – from some of the world’s most prestigious wineries. Kits also include a tasting guide, recipe cards, and shopping lists so guests can cook along too. Available for $250 (plus processing and shipping fees), tasting kits can be ordered through www.TheKFWE.com. Order by February 12 to ensure delivery in time for the event. Must be at least 21 years old to purchase.

Of course, it wouldn’t be a KFWE without the food. Celebrity chef, restauranteur, and James Beard Award winner Michael Solomonov will be on hand along with Chef Gabe Garcia of Tierra Sur and personalities from Kosher.com, the leading website for all things kosher. Viewers can watch their demonstrations and cook along in real-time. Detailed recipe cards with shopping lists and prep instructions will be available for download ahead of time.

“Just as Erik Segelbaum and Michael Solomonov are respected and admired in the global mainstream wine and culinary world,” noted Royal Wine’s Gabe Geller, “kosher and Israeli wines deserve the same indiscriminating quality and appreciation. KFWE was created to spread that message far and wide. So even though we are presenting on a smaller physical scale this year, KFWE 2021 will drive that message home to more people than ever.”

This year’s event focuses on the following releases – all of which are kosher for Passover:

Carmel Signature Mediterranean 2017

Barkan Special Reserve Winemaker’s Choice Cabernet Sauvignon 2018

Shiloh Secret Reserve Cabernet Sauvignon 2017

Jezreel Valley Argaman 2017

Binyamina The Chosen Diamond 2017

Gush Etzion Winery Blessed Valley Chardonnay 2019

Tulip Black Tulip 2017

Netofa Dor 2017

Flam Noble 2017

Tabor Malkiya Cabernet Sauvignon 2016

Psagot Peak 2017

Teperberg Essence Malbec 2016

Hagafen Estate Bottled Coombsville Napa Valley Dry White Riesling 2018

Covenant Red C 2017

Herzog Variations Be-leaf Cabernet Sauvignon 2019

Herzog Generation IX Stags Leap District Napa Valley Cabernet Sauvignon 2018

Chateau Leoville Poyferre Saint-Julien 2017

Chateau de Santenay Les Bois de l’Alier Mercurey 2019

Château Guiraud 1er Cru Sauternes 2019

Chateau Giscours Margaux 2017

Chateau Montviel Pomerol 2018

Capcanes Flor de Primavera Peraj Ha’abib Montsant 2017

Elvi Wines Herenza Rioja Reserva 2014

Terra di Seta Chianti Classico Riserva 2016

Sforno Gran Reserva Red Blend Mendoza 2020

For more information on KFWE 2021, to register, or to purchase the Official KFWE 2021 Wine Tasting Kit, visit www.TheKFWE.com. Participants will receive a viewing link for the livecast along with recipes, shopping lists, and a sneak peek at featured wines.

About Royal Wine/Kedem

Since 1948, Royal Wine Corp., also known as Kedem, has been owned and operated in the United States by the Herzog family, whose winemaking roots date back eight generations to 19th century Czechoslovakia.

Today Royal Wine’s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy, and Spain, as well as Israel, New Zealand, and Argentina. Additionally, Royal Wine Corp.’s spirit and liqueur portfolio offer some of the most sought after scotches, bourbons, tequilas and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest Mediterranean inspired contemporary Californian Cuisine. Follow Royal Wine on Face Book.com/RoyalWineCorp/, and instagram.com/royalwinecorp/, and twitter.com/royalwinecorp

Chef Celestino Drago Officially Welcomes Legendary Restaurateur Piero Selvaggio as Managing Partner at Drago Centro!

September 5, 2020 by evebushman

Downtown Los Angeles, CA – For over forty years, Restaurateur Piero Selvaggio (Valentino, Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially welcomes Piero Selvaggio to Drago Centro as New Managing Partner!

Piero Selvaggio (left) with Chef Celestino Drago (right). Photo Credit: Courtesy of Drago Centro

Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own. Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications including Wine Spectator, Bon Appétit, Gourmet, Food & Wine, local Los Angeles press. with more along the way. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.

Celestino has also created a restaurant empire of his own featuring IL Pastaio, Celestino Ristorante, Drago Bakery, Drago Ristorante, Drago Catering & Special Events, and for the past eleven years, Drago Centro has been Downtown L.A.’s premier dining destination for fans of an authentic Italian experience with a modern and innovative edge. “When I first arrived in Los Angeles there was nothing else like Valentino in Santa Monica (and Rex Il Ristorante in Downtown L.A.), and I always looked up to Piero as a mentor,” says Celestino. “Piero helped me out with many of my early ventures and being that we are both from Sicily, we have always had a special respect for one another.”

Over the years Piero and Celestino have remained very close and have done many events together. Both men have also dedicated their legacies to promoting modern Italian cooking with fine ingredients, so it is no surprise that these to celebrated restaurateurs would finally come together. Says Celestino, “When Piero decided to retire, we just kept talking. You can never really retire from this business, so the conversation just kept going.” And, the timing could not be more serendipitous as Celestino just Reopened Drago Centro while introducing a stunning New Outdoor Dining Patio, New Summer Menu, Takeout, Delivery, Curbside Pickup, and now the exciting celebratory new partnership between Chef Celestino Drago and the maestro himself, Piero Selvaggio!

These two new partners are today’s most exclusive package. Says Piero, “I am very excited to bring Drago Centro to the next level in time. Celestino and I understand each other completely and we are focusing on the future of dining in Los Angeles. I feel the stamina of this new project and I am excited for all of the new things we are going to do together now and in the future.”

As Angelenos are able to take advantage of L.A.’s great summer weather, Piero and Celestino have created a magical al fresco dining experience featuring a New Summer Menu on their New Outdoor Dining Patio. The tables for dining are spaciously and safely placed all throughout this stunning outdoor atrium surrounded by luscious greenery, verdant olive trees, and a resplendently calming water feature, where the pair await to take each guest on an extraordinary journey as they sip and savor under the stars.

Both Piero and Celestino know all too well that a memorable dining experience must be perfectly paired, so guests can expect great wine experiences featuring Drago Centro’s award-winning Wine List, and much more. “I am very excited to welcome Piero to Drago Centro. He is a longtime friend and we are going to have fun together,” states Celestino.

Benvenuti!

Drago Centro will be open for Outdoor Patio Dining, Takeout, Delivery, and Curbside Pickup every Monday through Saturday from 5:00 pm to 10:00 pm. For more information or to make a reservation, please visit www.DragoCentro.com or call Drago Centro directly at 213.228.8998.

Social Media: Please follow Drago Centro on Facebook @DragoCentro and Instagram @DragoCentro

Drago Centro

525 South Flower Street

Los Angeles, CA 90071

T: 213.228.8998

www.DragoCentro.com

Los Angeles Philharmonic and Hollywood Bowl Food + Wine Introduce Hollywood Bowl Supper To Go

June 21, 2020 by evebushman

LOS ANGELES – The Los Angeles Philharmonic and Hollywood Bowl Food + Wine has announced the launch of Hollywood Bowl Supper To Go, that began Thursday, June 11, 2020. This offering allows Bowl fans to bring the Hollywood Bowl Food + Wine experience into their own homes with James Beard Award-winners Caroline Styne and Suzanne Goin presenting delicious meals prepared daily in the on-site kitchen and wine pairings from the Bowl’s extensive list.

Customers can order their favorite Hollywood Bowl Supper to Go meal and wine online and select a 45-minute window as their pickup time. After customers arrive in the Hollywood Bowl’s main parking lot, the meal will be brought to their vehicle and placed in the trunk. Payment is made in advance for a completely safe, contactless pickup. To ensure availability, ordering the day before is encouraged, but limited options may be available up to 3pm for same-day ordering.

Menu options feature six different three-course meals, a family-style barbecue meal for two, and á la carte selections such as Spanish fried chicken, summer squash gratin, Alaskan halibut, and more. The wine list, hand-selected by Caroline Styne, offers Old and New World varietals and a wine package of four bottles.

“We are beyond thrilled to be able to provide a little bit of the Hollywood Bowl Food + Wine experience to our guests in the comfort of their own home and to keep that connection with them until we can all be together again next summer,” states Caroline Styne.

“The experience provided by Hollywood Bowl Food + Wine is an integral part of the Bowl tradition,” said Gail Samuel, Hollywood Bowl President and LA Phil COO. “Though the 2020 season has been cancelled, we’re delighted that we can bring back a part of the joy for Bowl fans who are missing their summer nights and allow our guests to recreate this piece of being at the Bowl.”

Hollywood Bowl Supper to Go begins Thursday, June 11, with pickups from 4 to 7pm. Customers can begin placing orders beginning Tuesday, June 9.

For more information, and to browse the complete menu, click the following link: HollywoodBowl.com/togo

James Beard Foundation Now Accepting Scholarship Applications for 2020-2021 Academic Year

June 7, 2020 by evebushman

NEW YORK (PRWEB) – Now more than ever, we are reminded of the essential role that the food and beverage industry plays in our everyday lives and the value of shared experiences around a table. In keeping with its mission to nurture chefs and other leaders contributing to American food culture, the James Beard Foundation announced its 2020-2021 Scholarship Program application period for aspiring and established culinary professionals.

As of 2019, the Foundation had awarded nearly $8 million in financial aid to over 2,000 recipients and will award nearly $650,000 in 2020.

While eligibility requirements vary by opportunity, in general, applicants must be enrolled or planning to enroll in a culinary program at a licensed or accredited culinary school, hospitality institution, college, or university in fall 2020. International students may qualify for many of the scholarships and are encouraged to apply.

“Since the inception of our scholarship program in 1991, the range of food-related disciplines and educational opportunities has expanded greatly,” said Clare Reichenbach, chief executive officer of the James Beard Foundation. “With a number of scholarships, tuition waivers, and grants available this year, we are proud to support the ever-increasing interests of the next generation of culinary leaders.”

In response to the impact the COVID-19 pandemic, the Foundation also recently established the Food and Beverage Industry Relief Fundto provide critical financial assistance in the form of micro-grants to independent food and beverage businesses in need.

The scholarship program is administered by International Scholarship and Tuition Services, Inc. (ISTS), an independent company that specializes in managing sponsored educational assistance programs. ISTS hosts the online application process, selects recipients and disburses awards. For more information about the program and to begin the application process, visit jamesbeard.org/scholarships. The deadline to apply is June 11, 2020.

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About The James Beard Foundation
The James Beard Foundation promotes good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards that shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, subscribe to the digital newsletter Beard Bites and follow @beardfoundation on Facebook, Twitter, and Instagram.

The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City.

SANTA BARBARA CULINARY EXPERIENCE ANNOUNCES ALL-STAR LINEUP FOR INAUGURAL MARCH 2020 EPICUREAN EVENT

February 17, 2020 by evebushman

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, announces an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

Event pricing ranges from $15 for a single event to the all access Platinum Pass for $995 per guest. Platinum Passes purchased by February 14, 2020, will be entered into a drawing to win two seats at the intimate and exclusive February 29 dinner featuring James Beard Foundation award-winning chefs Nancy Silverton, Suzanne Goin, and Michael Cimarusti, hosted by Executive Chef Jason Paluska at The Lark.

General event tickets can be purchased HERE. All events can be viewed at SBCE Events with still others to be added.

Highlights include:

· A new, complimentary downloadable Julia Child Map of the beloved chef’s favorite haunts in the Santa Barbara area for self-guided tours, specially created for the launch of the Santa Barbara Culinary Experience

· A Celebration of Santa Barbara Wine: SBCE Welcome Reception

· Border Grill on the Beach: SBCE Signature Luncheon featuring Julia Child Award Recipients Chefs Mary Sue Milliken and Susan Feniger

· Tour of wine cellar and Julia Child-inspired dinner at San Ysidro Ranch

· Documentary screening of Nothing Fancy and dinner from Chef Vartan Abgaryan (El Jardín) at Belmond El Encanto

· Five-course dinner at Bettina with special guest Chef Chris Bianco of Pizzeria Bianco

· An evening with Raj Parr and Chef Kiran Bheemarao at Bibi Ji

· Sunday Brunch at Miramar Rosewood Beach Resort with James Beard Foundation Award-Winning Pastry Chef Sherry Yard

· Alisal Guest Ranch exclusive after-party featuring Chef Ludo Lefebvre

· Savor Santa Barbara: SBCE Neighborhood Tasting, showcasing Santa Barbara’s unique culinary districts at the Santa Barbara Historical Museum

· Paella Class and DIY Gin and Tonic Bar at Loquita

· Jonata Winemaker Dinner at The Lark with Chef Jason Paluska

· 40+ additional unique educational and experiential sessions, including:

o Santa Barbara’s History Through Food (with acorn pasta demo) at Barbareño

o Farmers’ Market Tour & Gourmet Dinner with Executive Chef Greg Murphy at bouchon

o SBCE Wine Academy seminars, including “Santa Barbara Wine 101,” “GSM Wine Blending,” “Pinot Noir Through the Ages,” “California Charcuterie and Cool-Climate Syrah” and more

o Olive Oil Master Class with Theo Stephan from Global Gardens

o Ganna Walska Lotusland Tour and Garden Cocktail Making Class

o Share your own “Julia Moment” at a live taping of the Heritage Radio Network podcast, INSIDE JULIA’S KITCHEN, featuring some of Julia Child’s closest friends, colleagues and family members’ best Julia stories.

Visit www.sbce.events/events for calendar and details

Tickets sold on NightOut.com

Abadia Retuerta and Bazaar by José Andrés Collaborating on Epicurean Events

November 2, 2019 by evebushman

LOS ANGELES, CA;—In a four-part event from November 13-16, The Bazaar by José Andrés at SLS Hotel, a Luxury Collection Hotel, Beverly Hills plays host to legacy Spanish winery and estate Abadia Retuerta LeDomaine. The Bazaar by José Andrés at SLS Beverly Hills has been a destination for unique culinary experiences since its launch in 2008, and now welcomes one of Spain’s most distinctive historic properties for a series of singular events. The traditional Abadia and the contemporary Bazaar represent two sides of the Spanish gastronomical coin, coming together for a series of tastings beginning on November 13 with an invite-only Sommelier Lunch; an invite-only Wine Collector’s Dinner on November 14; and culminating on November 15 and 16 with a ticketed wine pairing menu offered at The Bazaar.

A collaboration between Chef de Cuisine Holly Jivin of The Bazaar and Executive Chef Marc Segarra of Refectorio, the Michelin-starred restaurant at Abadia Retuerta LeDomaine, the ticketed ten-course tasting menu offered on November 15 & 16 will showcase signature dishes from both restaurants, paired with Spanish wines from Abadia Retuerta. Tickets, priced at $150 per person, are available via Tock.

Dishes that will be served throughout the series include Sopa Castellana, a traditional Spanish garlic-laced soup; oysters with a radish and black olive emulsion; sausage with kale and mint; and crayfish with bread and almond soup. Wine pairings will consist of several vintages of Abadia Retuerta LeDomaine Blanco de Guarda, a mature and layered white wine made with 80% sauvignon blanc grapes as well as verdejo and a small amount of godello.

Abadia Retuerta was founded in the 12^th century as the Abbey of Santa Maria de Retuerta, once home to a monastery, and located in the fertile wine region of Sardón de Duero on the left bank of the Duoro River. The original Romanesque and Gothic structures still stand alongside modern additions including sprawling vineyards, a hotel and spa, swimming pool, and Michelin-starred restaurant, making it one of Europe’s most desirable resort wine-tourism destinations.

“From the first moment I stepped foot on the historic property of Abadia Retuerta, I was enchanted by the serene beauty melding old with new,” says Ricardo Gomez, General Manager at The Bazaar. “After months of planning amongst our teams, we’re ecstatic to bring these two renowned Spanish culinary concepts, The Bazaar and Abadia Retuerta’s Refectorio, together to celebrate both our similarities and our differences in a unique set of events at SLS Beverly Hills.”

With an exclusive group of wine collectors and sommeliers gathering to experience the largest tasting ever of Spain’s iconic Abadia Retuerta wines, the winery is embarking on its most ambitious introduction to the U.S market since its founding in 1996.

For more information on the collaborative event series at The Bazaar and to purchase tickets, please visit Tock.

About SLS Hotel, A Luxury Collection Hotel, Beverly Hills

After making a critically acclaimed splash with its 2008 debut, thanks to excellence in hospitality, cuisine, and design, the SLS Hotel, a Luxury Collection Hotel, Beverly Hills continues to define modern luxury at the crossroads of Beverly Hills and Los Angeles. Following a multimillion-dollar room renovation and with robust dining options from Culinary Director Chef José Andrés, including two Michelin Guide recognized restaurants⁠—Somni (Two Michelin Stars) and The Bazaar (Michelin Plate) ⁠—as well as three-meal lobby restaurant Tres, in-room dining and the Altitude sixth-story rooftop pool deck, the hotel was recognized by Condé Nast Traveler Readers’ Choice Awards as the “#1 Hotel in the World” in 2019. Additionally, Ciel Spa by Pearl offers a full suite of wellness and salon services and 30,000 square feet of indoor/outdoor function spaces include a ballroom, conference rooms, and Garden Room & Terrace with retractable skylight roof. As part of The Luxury Collection’s portfolio of world renowned hotels and resorts, SLS Beverly hills is proud to participate in Marriott Bonvoy, the new name of Marriott’s travel program. Visit www.slsbeverlyhillshotel.com for more information.

About ThinkFoodGroup and José Andrés

Founded by Chef José Andrés and his partner Rob Wilder, ThinkFoodGroup is the creative team responsible for renowned dining concepts in Washington, D.C., Las Vegas, Los Angeles, Miami, Texas, the Bahamas, and most recently in Orlando and New York City. The nearly 3 dozen restaurants share a variety of culinary experiences that span from food trucks to world-class tasting menus, including two with two Michelin stars: minibar by José Andrés in Washington, D.C., and Somni at the SLS Beverly Hills.

Twice named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation and recipient of the Worlds 50 Best Icon Award, José Andrés is an internationally-recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian and chef and owner of ThinkFoodGroup. For more information, visit www.thinkfoodgroup.com.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is less than a two-hour drive or train ride from Madrid. For further information and reservations: reservations@ledomaine.es; Tel. +34 98 368 0368.

About Refectorio by Marc Segarra

Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a one-Michelin-star sanctuary of haute cuisine. A biodynamic vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century provides organic produce for the estate’s restaurants, including Refectorio.

L.A. Loves Alex’s Lemonade Turns 10!

July 17, 2019 by evebushman

LOS ANGELES, CA — Marking a momentous tenth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, is set for Saturday, September 14, 2019, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.

photo credit Becky Sapp/Getty from 2018 event

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2019 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures. First time participant is Gabriela Cámara, Mexico City’s beloved chef of Contramar (and Cala in San Francisco) who will open her first restaurant in Santa Monica in the coming months. More chefs will continue to be announced, as well as leading vintners and mixologists from across the country.

Pricing for General Admission tickets is $195 until August 1, when the price increases to $225. L.A. Loves Alex’s Lemonade also offers a $1,200 premier ticket level that includes early access to the event, VIP seating and an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 13. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation.

L.A. supporters enthusiastically responded with huge turnouts in the first nine years, sampling signature dishes of world renowned chefs and reaching over $7.3 million in sponsorship, ticket and auction sales to date. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause.

More than 2,000 people, including more than 100 chefs, mixologists and vintners, attended the 2018 event, which raised nearly 1.5 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and Cooper Gray, a childhood cancer hero who was diagnosed with Wilms Tumor at age 4.

“I can’t believe it’s our tenth year. It seems like yesterday that we were introducing LA Loves Alex’s Lemonade to everyone here and now it’s a huge part of the Los Angeles experience.,” said co-founder Caroline Styne. “I’m so beyond thrilled to be part of such a worthwhile organization. And this day is by far my most favorite one of the year. Always.”

“We’re in awe of the commitment and generosity of Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “It is so special to celebrate an entire decade of L.A. Loves Alex’s Lemonade! Every year we move closer to achieving Alex’s vision of finding a cure for all kids with cancer!”

For information on how to become a sponsor, contact Sara Moyer at Alex’s Lemonade Stand Foundation, (610) 649-3034 or S.Moyer@AlexsLemonade.org

Become a fan of L.A. Loves Alex’s Lemonade on Facebook: www.facebook.com/ALSFCulinaryEvents Follow on Twitter and Instagram: @LALovesAlexs

About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $175 million so far, funding nearly 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org.

Partial List of Participating Chefs

Chris Bianco (Phoenix) – Pizzeria Bianco

Gabriela Cámara (Mexico City, San Francisco) – Contramar, Cala
Michael Cimarusti (L.A.) – Providence
Josiah Citrin (L.A.) – Melisse

Eva Ein (L.A.) – McConnell’s Ice Cream

Susan Feniger & Mary Sue Milliken (L.A.) – Border Grill

Michael Fiorelli

Neal Fraser (L.A.) – Redbird
Suzanne Goin (L.A.) – Lucques Group

Hedy Goldsmith (L.A.) – Sweet Hedy

Valerie Gordon (L.A.) – Valerie Confections

Sarah Grueneberg (Chicago) – Monteverde Restaurant & Pastifico

Timothy Hollingsworth (L.A.) – Otium, Barrel & Ashes

Bruce Kalman (Pasadena, CA)

Sara Kramer & Sarah Hymanson (L.A.) – Kismet, Madcapra

Adam Perry Lang (Hollywood) – APL Restaurant

David LeFevre (Manhattan Beach) – Manhattan Beach Post, Fishing with Dynamite

David Lentz (L.A.)

Donald Link (New Orleans) – Link Restaurant Group

Jenn Louis (Portland, OR)

Walter Manzke & Margarita Manzke (L.A.) – Republique

Kevin Meehan (L.A.) – Kali

Matt Molina (L.A.) – Everson Royce Bar, Triple Beam Pizza, Hippo

Dahlia Narvaez (L.A.) – Mozza Restaurant Group

Zoe Nathan (L.A.) – Huckleberry

Nancy Oakes (San Francisco) – Boulevard

Zachary Pollack (L.A.) – Alimento, Cosa Buona

Mark Rosati (Nationwide) – Shake Shack

Steve Samson (L.A.) – Rossoblu

Michael Santoro (Beverly Hills) – The Beverly Hills Hotel

Michael Schwartz (Miami) – Genuine Hospitality Group, Fi’Lia

Jon Shook & Vinny DiTolo (L.A.) – Jon & Vinny’s

Nancy Silverton (L.A.) – Mozza Restaurant Group

Jonathan Sundstrom (Seattle) – Lark

Suzanne Tracht (L.A.) – Jar

Marc Vetri (Philadelphia) – Vetri Cucina

Rocco Whalen (Cleveland/Charlotte) – Fahrenheit

Shiho Yoshikowa (L.A.) – Sweet Rose Creamery

***All chefs and vintners have graciously donated their time, food and talent to the cause for this event***

Windstar Cruises and the James Beard Foundation Announce New Dates for the 2020 JBF Culinary Cruise Collection

July 11, 2019 by evebushman

SEATTLE (PRWEB) – Award-winning small ship line Windstar Cruises, the Official Cruise Line of the James Beard Foundation, today reveals six new cruises being added to the James Beard Foundation (JBF) Culinary Cruise Collection for 2020.

All sailings are led by James Beard Foundation-recognized guest chefs, sommeliers and beverage experts with a passion for their destination. The six diverse cruise offerings will explore locavore cuisine on a country-immersive Croatia cruise; get a flavor for the rugged north of Alaska; discover the hidden gems of France, Spain, and Portugal’s Atlantic coast; experience exotic cuisines of Indonesia and the Philippines; delight in the hidden harbors of the Caribbean; and introduce cruisers to the trend-setting foodie scene and wine regions of the U.S. West Coast. The six newly announced cruises are scheduled to sail from January through November 2020, and range in length from 7 to 14 days.

Together, Windstar and the James Beard Foundation are taking guests on epicurean adventures that deliver the best travel and cuisine experiences worldwide, by curating genuine local culinary encounters while drawing attention to the impactful work of the Beard Foundation network which celebrates food and advocates for food sustainability.

“Our exclusive partnership with the James Beard Foundation has allowed us to enrich our culinary experiences giving our guests unparalleled access to the most cutting edge and accomplished culinarians in the industry. Every evening, on every single sailing, our cruise guests enjoy destination-inspired JBF dishes created especially for Windstar by the James Beard guest chefs who have sailed with us. We have proudly hosted nearly three dozen chefs, sommeliers and beverage experts and counting. What is unique is that each one has a special connection to the places they are sailing, whether through food or family heritage, this creates powerful and inspiring personal experiences that our guests will never forget,” said Windstar President John Delaney.

Coinciding with this announcement, and as part of the unique travel-culinary alliance, Windstar sponsors the acclaimed James Beard Foundation Awards, the pinnacle of recognition in the culinary world, happening today at the Lyric Opera in Chicago, IL.

James Beard Foundation President Clare Reichenbach commented, “We are so pleased to have Windstar’s support of our mantra ‘good food for good’, which commits the James Beard Foundation to giving culinary professionals the tools they need to make the world more sustainable, equitable, and delicious for everyone. The JBF Culinary Cruise Collection shines a light on these chefs and wine experts and highlights the important role that food plays in the culture and economies of each of the ports where Windstar sails, the world round.”

A number of Windstar alumni guest chefs are attending the JBF Awards Gala including Chef Danielle Leoni of Breadfruit in Phoenix, AZ. who led guests on a Caribbean cruise adventure in January, and is a James Beard Foundation 2018 Fellow for the Women’s Entrepreneurial Leadership program; also attending is acclaimed Chef Hugh Acheson of Empire State South, Five & Ten, and The National in Atlanta, GA. who headlined a 2017 European JBF Culinary Cruise and is nominated for Outstanding Restaurateur.

Windstar’s Corporate Executive Chef Graeme Cockburn joins an exclusive club of chefs that have been invited to prepare a signature bite for the 1,000 plus guests attending the famed JBF Awards Gala. Chef Cockburn sails aboard each JBF cruise overseeing the culinary operations, and the dishes specially developed by the James Beard guest chefs are featured in Windstar’s restaurants each evening and enjoyed on every sailing. For the JBF Awards Gala, Chef Cockburn has developed a recipe inspired by Windstar’s forays into the alpine areas and glaciers of Alaska and will be serving up Seared Venison Loin & Alaskan Pine Spruce Salad with Nasturtium Pesto and Goat Buttermilk Dressing at the epicurean extravaganza.

Windstar also supports JBF’s Chefs Boot Camp for Policy and Change. A number of the guest chefs who have sailed with Windstar are alumni of the prestigious camp, a part of the James Beard Foundation’s Impact Programs which are committed to establishing a more sustainable food system through education, advocacy, and thought leadership.

Windstar’s JBF Culinary Cruise Collection Offers Authentic Culinary Experiences

The bespoke portfolio of nine total upcoming sailings in the JBF Culinary Cruise Collection embarking June 2019 through November 2020, are attracting food and wine enthusiasts seeking to fully immerse themselves in the culture, tastes, and flavors of regional cuisines where the ships sail. Each cruise features a James Beard chef, working alongside Windstar’s culinary team. The guest chef acts as an onboard culinary ambassador teaching first-hand tips and techniques during cooking demonstrations, leading “Shopping with the Chef” tours to local markets, and picking out fresh local ingredients to use in featured dishes at a wine-paired gala dinner for all on board to enjoy.

Similarly, the JBF sommelier/beverage expert accompanies tours to local wineries, leads on board tastings of regional wines and spirits, and works with the chefs to create one-of-a-kind pairing menus that celebrate the quaint, small ports that Windstar is renowned for visiting. Guests on board get to know these epicurean experts on a personal level, tasting the dishes and wines they recommend and hearing firsthand what stirs their passion for food, wine, and spirits. One-on-one interactions with the guest chef and sommelier/beverage expert are a given during memorable cruise moments like Windstar’s Signature Sail Away and Signature Deck Party, or on a culinary-focused shore excursion.

The names of the 2020 guest chefs, sommeliers, and beverage experts who are being tapped as the culinary cruise ambassadors will be announced in the coming weeks. Below are the dates and itineraries for the six newly announced 2020 additions to the JBF Culinary Cruise Collection:

January 25, 2020 ‒ James Beard Foundation: The Spanish Main: Rise of the New World, Colón to San Juan, 7 days aboard Star Pride
May 5, 2020 ‒ James Beard Foundation: West Coast Epicurean Extravaganza, San Diego to Vancouver, 10 days aboard Star Breeze
June 8, 2020 ‒ James Beard Foundation: Alaskan Splendors, Vancouver to Seward (Anchorage), 11 days aboard Star Breeze
September 19, 2020 ‒ James Beard Foundation: Autumn on the Atlantic Coast, London to Lisbon, 10 days aboard Star Legend
October 16, 2020 ‒ James Beard Foundation: Quintessential Croatia, Venice to Venice, 8 days aboard Wind Surf
November 2, 2020 – James Beard Foundation: Windstar Crew Hometowns: Philippines & Indonesia, Hong Kong to Bali, 14 days cruise aboard Star Breeze

In addition, following is the super star line-up of award-winning chefs and celebrated sommeliers who will headline the three remaining 2019 JBF Culinary Cruise Collection sailings:

June 22, 2019 – James Beard Foundation: Yachtsman’s Harbors of the Rivieras
8 days aboard Wind Surf

Chef & Restaurateur Jamie Leeds, JL Restaurant Group & Hank’s Oyster Bar in Washington, D.C.
Sommelier Jeff Strine, JL Restaurant Group & Hank’s Oyster Bar, and more) in Washington, D.C.

Chef and Restaurateur Jamie Leeds — a James Beard Foundation Chef Boot Camp Alumna and owner of JL Restaurant Group — will be seeking out the freshest French oysters and bringing guests on chef-led visits to lively markets to gather produce, herbs, fish, and more to showcase in cooking demonstrations and a gala evening meal on board. Alongside her will be Jeff Strine, who works closely with Jamie at JL Restaurant Group where he developed a thoughtful and concise wine program for Hank’s Oyster Bar’s seasonal seafood-focused menu.

Both love to travel and are excited to visit lesser-known wine regions and visits to smaller ports such as quaint Sanary-sur-Mer, France. This coastal jewel offers a wine tasting tour above the vineyards in the Provençal hilltop village of Le Castellet, followed by a visit to Domaine de Souviou for tasting the house wines and olive oils grown on the expansive 70-hectares property that is planted with 100-year-old olive trees and rows of vines, cypress trees, and lavender, a treat for all of the senses.

September 24, 2019 – James Beard Foundation: West Coast Epicurean Extravaganza
10 days aboard Star Legend

Chef Duskie Estes of Zazu Kitchen + Farm, Bovolo, and Black Pig Meat Co. in Sonoma County
Beverage Expert Michael Metzger of Distinguished Vineyards and Wine Partners

Award-winning Chef Duskie Estes is the perfect culinary guide for this first-ever Windstar sailing along the West Coast of America, as she was born in San Diego, raised in San Francisco, and spent eight years in Seattle working for JBF-awarded Restaurateur Tom Douglas before moving to Sonoma County, where she is celebrated as a chef and avid farmer/advocate for “snout to tail” cooking.

Providing wine pairings and insight will be Michael Metzger from Distinguished Vineyards, who works with the James Beard Foundation’s Impact Program as their sustainable wine partner and represents a collection of iconic wineries including the highly acclaimed Argyle Winery in Oregon’s Willamette Valley, MacRostie Winery and Vineyards in Sonoma, and Markham Vineyards in Napa Valley.

As with all Windstar sailings, this first-ever West Coast cruise boasts a myriad of shore-side adventures including specially curated culinary shore excursions from vineyard visits, to food trucks and farmers’ markets. In Seattle, guests will enjoy a behind-the-scenes docent tour of the iconic Pike Place Market; after sailing up the Columbia River, the ship has a two-day overnight stay in James Beard’s native Oregon, where guests can enjoy an “Elevated Foodie Walking Tour” of the Portland culinary scene, or a brewery/cidery tasting tour. An all-day excursion to Oregon’s beautiful Willamette Valley allows guests to indulge in private tastings at three wineries in the region that put Pinot Noir on the U.S. map. In Sonoma, foodies will delight in a private cave tour with wine and cheese tasting at the Gloria Ferrer Winery, followed by lunch and an afternoon of olive oil and balsamic vinegars tasting at Figone Olive Oil & Production Mill.

Also of note, this U.S. West Coast itinerary is featured as one of the newly announced 2020 culinary cruises but sailing aboard Star Breeze, following her upcoming full ship renovation as part of Windstar’s $250 Million Star Plus Initiative. The May 5, 2020 itinerary will be a reverse version of the 2019 offering with similar culinary-focused shore excursions, but departing from San Diego, CA. and sailing to Vancouver, B.C. instead. Details on chef and beverage experts in 2020 will be announced soon.

October 14, 2019 – James Beard Foundation: Classic Italy & Dalmatian Coast
8 days aboard Wind Surf

Chef Chris Pandel of Swift & Sons, Cold Storage, and Dutch & Doc’s in Chicago
Beverage Expert Marcello Cancelli of the Boka Group in Chicago

Chef Chris Pandel, a James Beard Foundation Chef Boot Camp Alumnus, has a love affair with Italy and Italian-American heritage, so who better to cruise with and explore the shores of Italy, Croatia, and Montenegro, discovering the charm of Venice, the magnificence of Rome, and the vast beauty of the Dalmatian Coast? While visiting the picturesque seaside resort of Rovinj, a top pick shore excursion lets guests tour the wine cellar of the Matosevic Family, Croatia’s most well-known wine producers.

Offering beautiful wine pairings on this cruise is Marcello Cancelli, a Certified Sommelier by the Court of Master Sommeliers who is Area Wine Director for Chicago’s Boka Group, overseeing the wine programs at Swift & Sons, Momotaro, Bellemore, Girl & the Goat, and more. Cancelli will be demonstrating his passion and commitment to great wine and its rightful place alongside a meal.

For more information on Windstar’s partnership with the James Beard Foundation, find featured recipes, and view the JBF Culinary Cruise Collection visit: https://www.windstarcruises.com/why-windstar/james-beard-foundation/. To learn more about the Beard Foundation visit: https://www.jamesbeard.org/.

Windstar has garnered recent culinary awards, notably being named Best Small Cruise Ships for Dining in Cruise Critic’s 2019 Cruisers’ Choice Awards, and a 2019 Editor-in-Chief Award for Best Cruise Partnership as the Official Cruise Line of the James Beard Foundation from Porthole Cruise Magazine. Windstar was also voted 2018 Best Small Ship Cruise Line by AFAR readers; scored a top spot as Best Small Ship in Condé Nast Traveler’s Readers’ Choice Awards, and was named to the magazine’s prestigious Gold List for 2019; while Windstar’s flagship Wind Surf ranked #1 Midsize-Ship Ocean Cruise Lines in the 2018 Travel + Leisure World’s Best Awards.

To learn more about authentic small ship cruising with Windstar or to book a cruise, contact a travel advisor or Windstar Cruises by phone at 1-800-258-7245, or visit http://www.windstarcruises.com.

Adaptation of Todd Kliman’s Critically Acclaimed “The Wild Vine” Makes Cannes World Debut

June 12, 2019 by evebushman

CANNES — Award-winning writer/producer/director Dax Phelan (“The Other Side of the Wind”, “Jasmine”) has secured the screen rights to two-time James Beard Award-winning author Todd Kliman’s first book, “The Wild Vine.” Eric M. Klein (“Chimera Strain”) will produce with Phelan, who also will write and direct. Stratton Leopold (“Mission: Impossible III”), James Su (“She’s Lost Control”), and Bill McMahon (“Jasmine”) will executive produce.

Lon Haber is presenting the film in Cannes.

Photo: Grapes, Hops and stops

The uniquely American true story is about a multi-millionaire, transgender winemaker on an obsessive quest to redeem the legacy of a brilliant antebellum doctor and restore a little-known American grape — which rocked the fine-wine world of the 19th century — to its former glory.

“From the moment I finished reading Todd’s book, it struck me as the most unique — and most uniquely American — underdog story I’d never heard of,” Phelan said.“That rare quality, combined with its outsider central character, made it impossible to resist.”

Said Kliman, “I’m so incredibly excited for this project, and to know that the book is in such capable hands. Dax really understands that this story of a humble grape is really a story of our time — a story of immigration, of transgenderism, of cultural authenticity, and above all of what it means to be an American.”

“It’s kind of astonishing to me,” Leopold added, “because at the same time this is a story that’s set in the past, its universal themes are so incredibly relevant to the present. I see a picture with a large market that also speaks loudly and clearly to the moment we’re in. I couldn’t be more excited.”

The project is expected to lens in Middleburg, Virginia and Hermann, Missouri, if the latter’s tax credit program, currently in legislation, is reinstated.

Kliman is an author, essayist, cultural critic, and food writer. He has won two James Beard Foundation Awards, including a 2016 MFK Fisher Distinguished Writing Award for his autobiography in seven meals, “Pork Life.” His writing has appeared in numerous publications, including “The New Yorker,” “Harper’s,” “The Oxford American,” “The Daily Beast,” and “Lucky Peach.” He recently completed a new book, “Happiness Is Otherwise,” and is at work on two others: a novel set during the last decade of American slavery, and a work of narrative nonfiction about the converso Jews.

Phelan recently served as co-producer on Orson Welles’s final film, “The Other Side of the Wind,” which had its world premiere at the 75th Venice Film Festival. The Netflix original film won the prestigious and rarely given William K. Everson Film History Award from the National Board of Review and the Film Heritage Award from the National Society of Film Critics.

Phelan recently adapted Neil White’s “New York Times” bestseller, “In the Sanctuary of Outcasts,” for Leopold and his award-winning feature directorial debut, “Jasmine,” which Leopold and Klein produced, was released by Lionsgate last summer.

Phelan is repped by Danny Passman at Gang, Tyre, Ramer, & Brown and Terence E. Groves at Maximfilms Australia. Leopold is repped by David Gersh at The Gersh Agency. Kliman is repped by Kimberly Witherspoon at Inkwell Management.