On The Pass

On this episode of the High Tea series, Gabriel Ornelas sits down with Devin Reed, Los Angeles-based Sommelier, wine consultant and creator of Wine and Culture LA.   As producer and host of Wine & Culture LA, a content series and moment he created for the culture and enjoyment of wine, Dev sits down with notable guests like Cedric the Entertainer, Maverick Carter who’s (LeBron James’ business partner) and Neil brown Jr, who you’ll know from Issa Rae’s HBO series, Insecure, and many others.   Dev also works with La Fête Rose, which is the only minority-owned Rosé in the Gulf of Saint-Tropez in the South of France. He’s been featured in Wine Spectator, Shoutout LA, Entertainment Weekly, Decanter, and others.   In this episode, we discuss: ☑️Wine is having its moment ☑️Just jump into the wine space. Get involved  ☑️Dev’s show, Wine and Culture LA ☑️Season 3 of Wine and Culture LA…Tune in! ☑️His goal is to introduce everyone to the secret society of wine ☑️Wine Wine Wine by Dev The Somm  ☑️There is always more to learn in wine. Dev goes to Robert Vardanian when he has tough questions!     Learn more about Dev Reed and Wine and Culture LA: https://bit.ly/3UElVOP     Follow Dev on Instagram: https://bit.ly/3xXmawv     Listen to his song "Wine Wine Wine" by Dev The Somm: https://bit.ly/3WiQDPE     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?   Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.    "Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.   Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.    In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.   Learn more about Bacio di Latte: https://bit.ly/3wh6mUN     Follow Bacio di Latte on Instagram: https://bit.ly/4deVIyv https://bit.ly/4b4iRBU     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.    For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that’s changing our relationship with restaurants.   Her writing has appeared in Bon Appetit, Insider, Food & Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.   In this episode, we discuss: ☑️People caring how restaurants work ☑️Her work and focus is adding a layer of understanding to how these businesses function ☑️Fast Company Most Innovative In Dining 2024  ☑️Wonder — a new food hall partnering with chefs  ☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded) ☑️Sign up for Expedite Newsletter (link in show notes)   Learn more about Kristen Hawley and Expedite Newsletter: https://bit.ly/3U8XwQY     Follow Kristen on Instagram: https://bit.ly/3QgluIV     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.   Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.    She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.   In this episode, we discuss: ☑️Farmers evolving climate resilient crops  ☑️More delivery options ☑️Progressive Hedonist launch event + upcoming collaboration events ☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic) ☑️Good Food Awards 2024 ☑️The work and mission of Progressive Hedonist  ☑️5 Principles of Progressive Hedonist  ☑️What most surprised Dana about food over the last few decades   Learn more about Dana Cowin and Progressive Hedonist: https://bit.ly/3Q25Z7g     Follow Dana on Instagram: https://bit.ly/4aGLaXy     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.   Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.   For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.   Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.   Learn more about ASH NYC: https://bit.ly/43UxwNN     Follow ASH NYC on Instagram: https://bit.ly/3JguhXv     Explore ASH Souvenirs: https://bit.ly/3xwjJ3U     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.   Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.   The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.   In this episode, we discuss: ☑️Willingness to engage in dialogue ☑️Provide a space for necessary conversation ☑️The Chef Conference 2024 ☑️Alain Ducasse Book Discussion ☑️Beauty in the accessibility ☑️2024 Programming ☑️How The Chef Conference evolves   Learn more about The Chef Conference: https://bit.ly/3vFSWl7     Follow The Chef Conference on Instagram: https://bit.ly/4altekS     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Marian Cheng, New York-based restaurateur and food and travel enthusiast.   Marian is the Co-founder of Mimi Cheng’s along with her sister Hannah. Over the last decade they have become a celebrated New York staple, beloved for their casual counter service restaurants serving fresh heritage Taiwanese dumplings and creative monthly specials and collaborations.    Mimi Cheng’s has locations in East Village, Upper West Side and Brooklyn. Marian has been featured in Forbes 30 Under 30 and Zagat 30 Under 30 among many others.   In this episode, we discuss: ☑️Highlights from Natural Products Expo West 2024 ☑️Founder's community rooted in support and mentorship  ☑️Mimi Cheng's celebrating 10 years this July ☑️New Mimi Cheng's frozen dumpling venture ☑️Monthly specials and collaborations  ☑️Mimi Cheng's growth in 2024     Learn more about Mimi Cheng's: https://bit.ly/49j3B2L     Follow Marian on Instagram: https://bit.ly/3VHsAK2     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

Brazil stands out as one of the world's most diverse countries, deeply influenced by global cultures. Its rich tapestry of art, music, dance, architecture, and, notably, cuisine has left a lasting mark on the global stage. Within this vibrant landscape emerges a new wave of Brazilian creatives, eager to showcase the nation's present while honoring its storied past.   Among these individuals is Chef Alberto Landgraf, a luminary in the culinary world with accolades like Two Michelin stars and recognition in the prestigious World's 50 Best Restaurants list for Oteque in Rio De Janeiro, Brazil. His mission? To illuminate the trajectory of Brazilian cuisine on a global scale.   Alberto's culinary journey began in London during the early 2000s, where he honed his skills alongside renowned chefs like Tom Aiken and Gordon Ramsay. Returning to Brazil, he made waves with his first restaurant, Epice, in São Paulo, earning critical acclaim including a coveted Michelin star.   In 2018, Alberto made a pivotal move to Rio and unveiled Oteque, drawing inspiration not from his Japanese heritage in ingredients but in ethos: embracing simplicity and meticulous technique. A true global citizen, he traverses the globe for collaboration dinners with culinary icons, yet always remains rooted in his Brazilian heritage, ensuring that his creations resonate with the soul of Brazil.     Learn more about Oteque: https://bit.ly/3TS7Cqx     Follow Alberto on Instagram: https://bit.ly/3TUNQuk     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Dana Beninati, New York-based chef, instructor, writer and third level sommelier.   Dana has traveled the world cooking and competing in different kitchens and holds an M.B.A. in management and hospitality from Cornell University. She spent 6 years at The Food Network as their supervising culinary director and is an instructor at Sommelier Society of America, a judge for StarChef’s SommSlam and serves on the board of the Food Education Fund. She’s been featured in Better Homes & Gardens, Forbes, HGTV, and the Wall Street Journal.   In this episode, we discuss: ☑️Celebrating Women’s History Month ☑️Women in the wine industry (Kristin Olszewski, CEO of Nomadica) ☑️Sindyanna of Galilee, The Taste of Fair Trade ☑️Teaching the next generation ☑️Pairing, “One elevates the other” ☑️Science of flavor combinations      Learn more about Dana: https://bit.ly/4a68WeV     Follow Dana on Instagram: https://bit.ly/49qlyNb     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Eddie Zamora, Los Angeles-based host, home chef and brand ambassador.   Eddie is the creator of TheYUMYUMFoodie, a blog and social platform to share all his numerous culinary explorations and travels. He’s also an amazon TV host, west coast ambassador to Havana Club and host of Kill The Bottle, a podcast that dives into his love for food and travel.   In this episode, we discuss: ☑️His love for Spain ☑️Basque Country wine region (Txakoli) ☑️Ribera del Duero (Spanish Wine Region) ☑️Exploring cocktail culture  ☑️Vila Viniteca Barcelona, Spain ☑️Opportunity to shift your mindset   Follow Eddie on Instagram: https://bit.ly/3PpVxWN     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

If you've been a long-time listener to our podcast, you're aware of the strong connection between flavor and nutrient density. Episodes such as Dan Barber's delve deep into this correlation, underscoring the significance of quality ingredients and our interconnectedness with the environment and one another.   Our upcoming guest, Kanchan Koya, is dedicated to helping us lead healthier, more vibrant lives. With a background as a chef and nutrition coach trained at the Institute of Integrative Nutrition, she's also the author of "Spice Spice Baby," hosts the Radical Vitality podcast, and holds a PhD in Biomedicine from Harvard University.   Having grown up in India, where spices are integral to cuisine and Ayurvedic wisdom is deeply rooted, Kanchan was exposed to these teachings from a young age. However, it wasn't until later in life that she truly grasped their significance.   Kanchan is at the forefront of advocating for spices as not only flavor enhancers but also as crucial elements of preventive medicine. Supported by compelling scientific research, she remains optimistic about their long-term health benefits, as well as their potential to broaden our palates and enrich our culinary experiences.   Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about Kanchan Koya: https://bit.ly/3IC7qoW     Follow Kanchan on Instagram: https://bit.ly/3IUW7bL     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Andy Wang, Los Angeles-based freelance journalist with well over a decade's experience covering food, dining, bars, and travel.   Andy writes for such publications as Food & Wine, Los Angeles Magazine, Zagat, and Robb Report. His work has also appeared in The New York Times, New York Magazine, Condé Nast Traveler, Taste, Observer, Epicurious and Ocean Drive.   In this episode, we discuss: ☑️Food is a bigger part of cultural moments ☑️Carbone Beach coming back to F1 weekend ☑️South Beach Food and Wine  ☑️Miami’s continued momentum ☑️Chef Niven Patel’s ERBA ☑️How things continue to evolve     Follow Andy on Instagram: https://bit.ly/48XA4f6     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Jean Trinh, reporter who writes about food and culture based in Los Angeles.   Jean is deeply passionate about and specializes in uncovering stories that look into the communities, cultures, people, and history behind food. She’s been published in outlets like Los Angeles Times, New York Times, Food & Wine, Bon Appétit, The Washington Post, Eater, and WIRED.   In this episode, we discuss: ☑️Passion, survival and resilience  ☑️Continue to uplift voices who don’t usually get access to media ☑️Cali Tardka ☑️Nonprofit, No Us Without You ☑️Prosperity Market - above and beyond for comunities  ☑️Jean's Memoir      Learn more about Jean Trinh: https://bit.ly/49YbfR6     Follow Jean on Instagram: https://bit.ly/3UZ0Lg1     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

Imagine a picturesque Italian countryside stretching from the coast, adorned with vineyards cascading down hillsides, lush with cypress trees, and iconic architecture evoking a simpler era, all the while, wild birds gracefully dance through the air. It's the epitome of a dream, isn't it? Well, it's more than just a dream—it's the essence of Tuscany, the inspiration behind our next guest's journey.   On this episode of the Hot Spot series, Gabriel Ornelas sits down with Pietro Brembilla, the Co-founder and CEO of Sogno Toscano, which translates to "Tuscan Dream." Sogno Toscano is a premier single Italian brand distributor, bringing the authentic taste of Italy to America. Their extensive range of product offerings spans fresh and genuine Italian meats, cheeses, pastas, beans, sweets, and, naturally, oils. Supplying to some of the finest chefs and restaurants across America, they also extend their reach to households nationwide through SognoToscano.com.   Pietro and his co-founder, Brian Persico, share a lifelong bond forged amidst the breathtaking landscapes of Tuscany. Their formative years, spent immersed in the region's natural splendor, galloping through vineyards on horseback, and savoring the finest ingredients Italy has to offer, not only cemented their friendship, but also laid the groundwork for the realization of the Sogno Toscano dream.     Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about Sogno Toscano: https://bit.ly/3TeoCXz     Follow Sogno Toscano on Instagram: https://bit.ly/3Tf0l3z     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Victoire Loup, food critic, culinary consultant and cookbook author based between Los Angeles and Paris.   Victoire writes for the Michelin Guide and Le Fooding, a print and digital guide to discover the best of France and has also appeared as a guest judge on several TV shows. She’s been featured in the LA Times, Bon Appetit, Vogue, and Vanity Fair for her expertise in food and Since 2020, she’s published six cookbooks.   In this episode, we discuss: ☑️Expanding dry January  ☑️Non-alcoholic pairing at Kato Restaurant ☑️Her best selling book, "CUITES" ☑️Coolest wine bars in Los Angeles  ☑️Discovering the people behind these incredible brands  ☑️Why should booze cost more!?     Learn more about Victoire Loup: https://bit.ly/3TdMk6c     Follow Victoire on Instagram: https://bit.ly/4c2hrcC     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Palak Patel, Atlanta based chef, traveler and writer. Palak is a classically trained chef, Atlanta Restauranteur and two time Food Network champion winner of Food Network’s famed shows, Chopped and Beat Bobby Flay. Palak has also appeared as a guest judge on Food Network’s competition series, Money Hungry.    Her style of cooking is greatly influenced by her childhood in India and time spent working in the south of France, San Francisco and New York.    In this episode, we discuss:  ☑️Importance of a strong community ☑️Women focused support system around food and wellness ☑️Nourishing your body/soul = better performance ☑️What is your relationship to food? ☑️New Book: Food Is Love (Pre-Order)     Learn more about Palak Patel: https://bit.ly/3UJxjKE     Follow Palak on Instagram: https://bit.ly/49k0VCZ     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

People often highlight how food brings us together, yet seldom do we acknowledge its potential to divide us. Our upcoming guest firmly believes in the mantra, "food culture is for everyone," shaping her vision as the newly appointed Editor-in-Chief of Condé Nast's Bon Appétit.    In this On The Pass episode, we are joined by Jamila Robinson, a veteran journalist, esteemed leader in food media, and an innovator.  Jamila's incredible career has spanned decades, with notable tenures at media organizations such as Atlantic Media, the USA Today Network, The Atlanta Journal-Constitution, and The Detroit Free Press. Previously, until August 2023, she served as the assistant managing editor for food and culture at The Philadelphia Inquirer, a position she held since 2020. In addition to her editorial roles, Jamila has played pivotal roles in renowned culinary institutions, having chaired the James Beard Foundation’s Journalism Awards Committee and currently serving as an active Academy chair for the World’s 50 Best Restaurants awards.   On August 28th, 2023, The Philadelphia Inquirer announced Jamila's departure from the publication to assume the role of Editor-in-Chief at Bon Appétit. In her new capacity, she will direct the editorial direction, brand strategy, audience development, and all content for Bon Appétit and their recipe website, Epicurious.   This conversation with Jamila holds significant importance on multiple fronts: it marks one of Jamila's initial public interviews as Editor-in-Chief and presents an opportunity to delve into her visionary plans for this iconic brand. Amidst the numerous shifts in the media landscape, Jamila's unwavering commitment and fervent vision propel her forward. She is dedicated to establishing Bon Appétit as one of the most important food culture brands globally, demonstrating to the world that food culture is for everyone.   Now, let's get into the conversation with Jamila Robinson, Editor-in-Chief of Bon Appétit.   Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about Bon Appétit: https://bit.ly/49CWK51     Follow Jamila on Instagram: https://bit.ly/48mwHOi     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Jacqueline Coleman, Miami based wine and travel writer, judge and wine consultant.    I had the pleasure of spending a week with Jacqueline in northern Portugal with our friends at The Fladgate Partnership. For seven years, she's been Miami's only regular wine colunmist, wiriting the monthly “Vino” column for the Biscyane Times. She also contributes to Luxury Guide USA and is the Co-Editor of Wineguide Miami.   In this episode, we discuss:  ☑️Miami as a mature culinary destination ☑️Strong beverage community in Miami   ☑️Florida Wine Academy | changed the wine landscape in Miami ☑️Wine shops you need to check out in Miami  ☑️Uncommon wine regions she’s loving ☑️Wine Paris Expo     Learn more about Jacqueline: https://bit.ly/49dnzwA     Follow Jacqueline on Instagram: https://bit.ly/49vwdXg     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Alisssa Fitzgerald, Brooklyn-based freelance food, travel and spirits writer and chef.    Alissa’s wealth of information is rooted in her diverse work and life experiences, ranging from cooking on yachts in Croatia, to working with startups in San Francisco, and spending time in various kitchens throughout Brooklyn.    Her passion lies in highlighting individuals dedicated to innovating in the food and drink industries, with a strong emphasis on sustainability and regeneration. You can explore her contributions on Forbes, Travel + Leisure, The Observer, The Kitchn, Insider, and Food & Wine   In this episode, we discuss:  ☑️Corportations breaking the mold (Young Beam) ☑️What is Grappa? Example: Grappa Ninino ☑️ Regenerative practices and how we think about what we eat/drink ☑️Rooftop Honey ☑️Korbel California Champagne  ☑️Exploring Belize + Marie Sharp's Hot Sauce     Follow Alissa on Instagram: https://bit.ly/3w6aqqE     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

When was the last time you indulged in the rich flavors of port wine? Whether it was a festive holiday occasion or an exquisite tasting menu paired with delectable sweet treats, this episode is designed for both seasoned port enthusiasts and those new to the category. The aim here is to encourage everyone to break free from their preconceived notions, explore new drinking experiences, and cultivate a deeper appreciation for the birthplace of ports.   In our upcoming On The Pass episode, we are joined by the remarkable Adrian Bridge, Chairman and CEO of The Fladgate Partnership, a dynamic holding company based in Portugal with diverse ventures in port wine, tourism, and distribution. Best known for their iconic Taylor's Port, established in 1692, the group has evolved significantly over the last 300+ years and 13 generations of family ownership. Their acquisitions include renowned brands such as Croft Port and Fonseca, along with ventures into hospitality tourism, exemplified by The Yeatman Hotel and the captivating cultural destination WOW (World of Wine), featuring seven museums, twelve restaurants, bars, shops, a wine school, and much more.   Port wine, a traditionally sweet fortified wine from Portugal, is truly a unique experience. Fortified with a grape spirit, it boasts a higher alcohol content, typically ranging from 18-20% ABV. The distinctions between Ruby and Tawny ports add further layers to this delightful beverage – Ruby being aged in bottles for up to 3 years, while Tawny matures in casks for decades.   Accolades have showered upon The Fladgate Partnership, including the prestigious title of European Winery of the Year by The Wine Enthusiast. Their collection boasts more 100-point wines than any of their competitors.   Reflecting on my own fortunate journey to Porto, Portugal in September 2023, where I explored the UNESCO World Heritage Site of the Douro Valley – the very birthplace of port. The mesmerizing blend of natural landscapes and centuries-old human creations left an indelible mark, making it one of the most distinctive wine regions globally.   Adrian Bridge and his team have passionately worked to transform Porto and the Douro Valley into a sought-after travel destination. During my visit, I had the pleasure of savoring exceptional ports from their diverse portfolio. Adrian and his wife Natasha warmly welcomed us, allowing us to partake in the age-old tradition of stomping grapes, a practice integral to the winemaking process in the Douro.   Adrian Bridge, a former military serviceman, avid traveler, mountaineer, and collector of ancient drinking vessels, emerges as one of the most intriguing personalities in the world. Now, let's delve into my conversation with the captivating Adrian Bridge.   Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about The Fladgate Partnerhsip: https://bit.ly/3OqKDj4     Learn more about the Porto Protocol: https://bit.ly/3SCsmC4     Follow Taylor's Port on Instagram: https://bit.ly/3UlRbUb     Follow Croft Port on Instagram:  https://bit.ly/48UA7sO     Follow Fonseca Port on Instagram: https://bit.ly/42i2v5z     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com