On this episode of the High Tea series, Gabriel Ornelas sits down with Prairie Rose, Los Angeles-based journalist, trained sommelier, cocktail book author, and wine and spirits educator.    Prairie is Food & Wine's senior drinks editor and also the senior editor of Liquor.com. In addition to Food & Wine, her work has been featured in The Whiskey Wash, Forbes, Men's Health, Self Magazine, and Design Sponge, among others. She is the author of the book Mixology for Beginners: Innovative Craft Cocktails for the Home Bartender.   In this episode, we discuss: ☑️New move to Senior Drinks Editor, Food & Wine ☑️Ability to reach a broader audience, more culinary focused audience  ☑️Exploration of non-alcoholic, teas, kombuchas, etc.  ☑️Celebrity booze brands..finally some transparency   ☑️The experts behind these “Celeb brands” ☑️How do we stay excited about beverage storytelling? ☑️What are we drinking summer 2024?   Follow Prairie Rose on Instagram: https://bit.ly/3yrFVg9   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

On this episode of the High Tea series, Gabriel Ornelas sits down with June Kim, Los Angeles-based food media executive and Head of Video for Bon Appétit and Epicurious.   As Head of Video, June oversees numerous shows and series highlighting compelling chefs and restaurants, delicious recipes from their test kitchen, and other food and beverage culture formats that help bring Bon Appétit and Epicurious to life on screen. June and her team were recently nominated for two James Beard Awards, for their shows, On The Line and Street Eats, which are available on the BA website and YouTube.    In this episode, we discuss: ☑️Video and the world of storytelling ☑️Reinventing or redifining American cuisine   ☑️Bringing BA to a more international audience ☑️Finding the talents in these international markets ☑️Street Eats with Lucas Sin  ☑️Exploration of India and Mexico ☑️June loves the show, “The Bear” ☑️Pulling inspiration from Tik Tok ☑️Two James Beard Noiminations    Follow June Kim on Instagram: https://bit.ly/3QH4OdT     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

This is an episode rerelease from our On The Pass archives. We hope you enjoy!   Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.   We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.   Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.   Learn more about Dan Barber and Blue Hill Farm: https://bit.ly/3UPgL3v     Follow Dan Barber on Instagram: https://bit.ly/4baR8Qw     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 Kat Odell, Brooklyn-based food and travel journalist.   Kat is the author of Unicorn Food and Day Drinking and is a TasteHunter for The World’s 50 Best Restaurants and 50 Best Bars. She’s been published in Vogue, New York Times’, Travel + Leisure, Condé Nast Traveler, Bloomberg and Michelin Guide to name a few. As a creative consultant, she also advises numerous companies on their culinary strategy.    In this episode, we discuss: ☑️New Openings — César Ramirez  ☑️10 seat sushi counter called Sendo — Sushi Namba ☑️Omakase 5 Day Pop-up  ☑️Mike + Kat looking at next concept to create ☑️Kat's love and passion for Japanese food and culture ☑️Sip&Guzzle (West Village NYC) ☑️The power of hospitality and human capital  ☑️New York is the gold standard for high end sushi experiences     Follow Kat on Instagram: https://bit.ly/44t0wfV     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

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

Join Ari Heckman, Co-founder and CEO of ASH NYC, and Xavier Donnelly, Creative Director, as they dive into the art of immersive hotel design. They explore how each property becomes a cultural hub, reviving overlooked neighborhoods through personal connections rather than data. The duo shares insights into their upcoming Richmond project, inspired by local architecture, and the mystical beauty of Titania's Vale. Discover how storytelling through design and dining creates unforgettable guest experiences while learning about the importance of resilience in their journey.

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