On The Pass

What is Ávila? There's more to the agave spirits category than just Tequila and Mezcal. On this episode of the “Hot Spot” series, Gabriel Ornelas chats with Micah McFarlane, CEO of Revel Spirits, an emerging agave spirits brand making Ávila, a regionally specific product with deep roots to Mexico's second smallest state Morelos. With big ambitions to put this new agave subcategory on the map, Revel Spirits combines the techniques of roasting (mezcal) and steaming (tequila) piñas to create an exceptional spirit with subtle smokey notes. Micah, who came from a lifelong career in the entertainment industry as a tour manager for numerous artists, describes his fateful "meeting of someone in a bar" that led him to a beautiful world of agave, the people of Morelos, and to where Revel Spirits is at today. *Hot Spot is an On The Pass series highlighting emerging brands and people in food, drink, and hospitality.   More info on Revel Spirits: https://www.revelspirits.com   Follow Revel: https://www.instagram.com/revelspirits/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     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  

Who is Shep Gordon? You’ve probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that.  He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term “Celebrity Chefs.” Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons. If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food. For more info on Shep Gordon: Website https://www.shepgordon.com   Follow Shep  https://www.instagram.com/supermenschshep/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

If anyone knows what goes into making a great cocktail, it's Lynette Marrero, award-winning bartender, mixologist, and philanthropist who is often regarded as a pioneer in the cocktail space. To help us kick off Season 2 of On The Pass, Lynette joins us to talk about her formative years spending summers in Puerto Rico, to her transition from the musical theatre stage to behind the bar post 9/11. She shares her process in pairing cocktails with food and her approach to working closely with chefs to develop a best in class cocktail experience. -- like the ones she created at Llama San and Llama Inn in Manhattan and Brooklyn. We also dive into Speed Rack, a non-profit competition for female bartenders she co-founded to champion women in the space while raising almost a million dollars for cancer research.  For more info on Lynnette and her non-profit Speed Rack: https://www.lynnettemarrero.com https://www.speed-rack.com   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

We kicked off the 1st Episode of Season 1 with Maria Nguyen, Founder of The Art of Plating, so it was only right to bring her back for the season finale. We wax lyrical on all the things we've learned and loved this season, our biggest takeaways, and who we'd like to have on for Season 2. Thank you to all our listeners and we will see you in 2021. Happy Holidays! Remember to take advantage of Perrier Jouet X The Art of Plating: Champagne Week  Use code TAOP20 from Nov 25th - Dec 31 for a 20% discount on Perrier Jouet products https://www.perrier-jouet.com/en-ww  

If you're not a rum drinker, this episode will surely turn you into one. On this Episode of the “Hot Spot” series, Gabriel Ornelas chats with Marc Farrell, Founder and CEO of Ten To One Rum, an emerging rum brand grounded in celebrating the Caribbean's diverse culture. Coming from a beyond impressive resume  — one that includes studying at MIT at the age of 16, Harvard Business School at 26, and becoming one of the youngest executives at Starbucks at 36 years old — Marc shares with us his wisdoms, lessons, his deep passion for rum, and Ten To One’s newly announced 17 year single cask reserve that's now available for purchase on their online shop. Don't miss his notes on how to pair Rum and what it means to be Caribbean made. Grab a Ten to One with soda water and enjoy this episode! More info on Ten to One Rum: https://www.tentoonerum.com

One of today's most charismatic Chefs, Nyesha Arrington, award-winning Chef, TV personality, and travel enthusiast, graces our studio with a reflection of her journey — one that is laced with stories, wisdom, lessons, and her unconventional philosophy on why she’s a Chef. We talk about where Nyesha stands today as she contemplates her most authentic existence in today’s new reality. Having worked every position in the kitchen to opening and closing several restaurants of her own, Nyesha shows us how resilience has pushed her to continue to evolve as a culinary artist, to focus her intentions, and to dive deeper into being a conduit for Mother Nature. For more information on Nyesha and her non-profit: https://www.nyeshaarrington.com https://www.thecollectiveidentity.org  

Marissa Hermer, Owner of The Draycott and Olivetta in Los Angeles, is one of LA's newest and most exciting restaurateurs. In a city with a relentless dining scene, she's carved a name for herself by creating neighborhood restaurants that feel like a home away from home. In this episode, Marissa shares the catalyst for her starting a restaurant group shortly after a life changing move from London to LA with her family. We talk about her restaurants in depth as she highlights the challenges of being an operator in today's reality, and how she's responded to the pandemic with the "You Give. We Cook. They Eat." campaign. For more information on The Draycott & Olivetta:  https://www.thedraycott.com/# https://www.olivetta.la Valrhona Chocolate Baking Classes: https://www.valrhona-chocolate.com/class-schedule  

On this episode of the "Hot Spot" series, Gabriel Ornelas sits down with Mélanie Masarin, Founder & CEO of Ghia, a non alcoholic aperitif recently launched this past summer 2020. Inspired by her own personal sober curious and wellness journey, Melanie gives us an in depth view of how she went about creating the product and enlightens us on the difficulties of launching in middle of a global pandemic. For more information on Ghia: https://drinkghia.com

AgTech entrepreneur Christine Moseley, Founder + CEO of Full Harvest, the first B2B marketplace for imperfect and surplus produce, sheds light on the global food waste problem, how she's tackling it at the farm level, and ways consumers at home can incorporate good practices in theirs daily lives. This episode will inspire you to think differently about food waste and encourage you to take action. For more information on Full Harvest: https://www.fullharvest.com

Hotelier Amar Lalvani, CEO of Standard International (parent company of Standard Hotels, Bunkhouse Group and One Night) recounts unbelievable stories from his formative years. He talks about the very first moment that left a mark on his journey into hospitality, how he navigated the acquisition of The Standard brand from the iconic Andre Balazs, and his plans for future growth. For more information on The Standard: https://www.standardhotels.com