Jill Scott Tours DC The Theater at MGM National Harbor May 11-14 with ‘Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary”
Jill Scott is a three-time Grammy Award-winning singer-songwriter, New York Times best-selling poet, critically acclaimed actor, and multimedia entrepreneur.
She released her much-anticipated debut record, “Who is Jill Scott? Words & Sounds, Vol. 1,” in July 2000, which became a double platinum album that earned Scott several Grammy nominations, including Best New Artist.
“Who is Jill Scott? Words & Sounds, Vol. 1,” Washington DC’s The Theater at MGM National Harbor May 11-14
What started as the 20th-anniversary tour of Jill Scott’s chart-topping, genre-defining album, Who Is Scott?: Words and Sounds Vol I in 2020 ended prematurely due to the COVID-19 pandemic.
But good news prevails: in 2023, the tour will resume
But good news prevails: in 2023, the tour will resume, electrifying auditoriums, theaters, and music halls throughout the nation in celebration of a moment and movement that continues to enthrall music lovers of all ages and backgrounds.
Jill Scott Tours DC The Theater at MGM National Harbor May 11-14 with ‘Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary”
Scott will play the iconic album front to back, with hits from her iconic debut album, such as “Gettin’ in the Way,” “A Long Walk” and other musical stories. The tour, produced by Live Nation Urban, will play in over 20 markets across the country, with special multi-show residencies in Washington, D.C. at the MGM National Harbor on Mother’s Day weekend and Scott’s hometown of Philadelphia at The MET Philadelphia, marking the first time the North Philadelphia native will play at the storied North Philadelphia venue.
The Philadelphia stop also includes a fundraiser at the Arden Theatre in support of her non-profit, the Blues Babe Foundation.
“My band and I were so excited three years ago, but that damn COVID shut us down,” said Scott.
“Now, we outside! Come see me. Come feel again. Relive your favorite moments.
Ya’ll ready to settle down and get with this?!? It’s a lot of love here.”
Though Scott had to pause performances during the pandemic, she celebrated the milestone virtually and continued building her brand as a multimedia entrepreneur, launching “Jill Scott Presents: J.ill the Podcast” in November 2020 alongside co-hosts Laiya St.Clair and Aja Graydon-Dantzler. The universally-loved podcast currently has 80 episodes and continues to grow in popularity and influence. Scott also participated in the first woman vs. woman Verzuz battle in May 2020, starred in Lifetime’s Highway to Heaven and BET+’s The First Wives Club, and in September 2021, she became the face of Nationwide, bringing a fresh take on a familiar campaign and putting her soulful spin on the iconic jingle.
Scott released her much-anticipated debut record, Who is Jill Scott? Words & Sounds, Vol. 1 in July 2000, which became a double platinum album that earned Scott several Grammy nominations, including Best New Artist (2001), Best R&B Album (2001), and Best Female R&B Vocal Performance for three years in a row (2001-2003). The album also cracked Billboard top 10 for R&B/Hip-Hop Albums (2001).
Pre-sales for the Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary Tour begin on Tuesday, December 6, 2022, and public on sale begins on Friday, December 9, 2022 at 10am local time.
Visit missjillscott.com for tickets and follow @MissJillScott on social media for the latest updates.
WHO IS JILL SCOTT? WORDS & SOUNDS VOL. 1 TOUR DATES:
Tue Feb 28 — Augusta, GA — Bell Auditorium
Thu Mar 02 — Macon, GA — City Auditorium at Macon Centreplex
Sat Mar 04 — Columbia, SC — The Township Auditorium
Tue Mar 07 — Jacksonville, FL — Moran Theater
Thu Mar 16 — Philadelphia, PA — The Met
Sat Mar 18 — Philadelphia, PA — The Met
Thu Mar 23 — Brooklyn, NY — Kings Theatre
Mon Mar 27 — Newark, NJ — New Jersey Performing Arts Center
Wed Mar 29 — Boston, MA — MGM Music Hall at Fenway
Fri Mar 31 — Detroit, MI — Fox Theatre
Sat Apr 01 — Cleveland, OH — MGM Northfield Park
Sun Apr 23 — Nashville, TN — Nashville Municipal Auditorium
Wed Apr 26 — Memphis, TN — Orpheum Theatre
Fri Apr 28 — Chattanooga, TN — Soldiers & Sailors Memorial Auditorium
Wed May 03 — Savannah, GA — Johnny Mercer Theatre
Fri May 05 — Greensboro, NC — Steven Tanger Center for the Performing Arts
Sat May 06 — Atlanta, GA — Cadence Bank Amphitheatre at Chastain Park
Thu May 11 — Washington DC — The Theater at MGM National Harbor
Sun May 14 — Washington DC — The Theater at MGM National Harbor
Thu Jun 22 — Los Angeles, CA — The Hollywood Bowl
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DC’s Apéro, Napa’s Be Bubbly, NYC’s Coqodaq: Top 10 Bars and Restaurants for Champagne from Bureau du Champagne
Napa’s Be Bubbly, NYC’s Coqodaq, DC’s Apéro: Top 10 Bars and Restaurants for Champagne from Bureau du Champagne
From Napa to DC to Manhattan and just 7 other sparkling stops!
Bureau du Champagne, USA today announced its annual list of the Top 10 Bars and Restaurants where Champagne plays a starring role. The list, now in its third year, recognizes establishments that elevate and celebrate the uniqueness of the sparkling wine that comes only from Champagne, France.
Released in advance of Champagne Day 2024, the list showcases Champagne standouts in every U.S. region. It recognizes restaurants and bars that take special care to offer Champagnes from a wide variety of producers, list them properly on their menus, and serve them with élan.
“We received nominations for spectacular bars and restaurants across the country, and selected from them a list of destinations that embody the spirit of Champagne,”
Lori Russo
Director,
the Bureau du Champagne, USA.
“While these restaurants and bars differ in style, spanning the spectrum from fine dining to fried chicken, they all have one thing in common: they understand what makes Champagne special. For that, we couldn’t be prouder to raise a glass to them on Champagne Day and the rest of the year.”
The full list of this year’s featured bars and restaurants can be found below in alphabetical order:
- Apéro, Washington, DC: Apéro’s list of more than 700 wines places special emphasis on Champagne. The intimate setting in DC’s popular Georgetown neighborhood is an ideal spot to explore an extensive list of Champagnes smartly organized by style.
- Be Bubbly, Napa, Calif.: In the heart of California wine country, Be Bubbly takes care to showcase Champagne with a menu that includes a map of the region’s five wine-producing districts and a philosophy of Champagne as a celebration of life.
- Boiler Room, Omaha: The wine list at this terroir-focused restaurant, originally conceived by a Master Sommelier, offers a broad range of Champagnes at varying price points so everyone can join in the celebration.
- Charleston, Baltimore: The wine program at Charleston emphasizes the special relationship between wine and food. The Champagne list, which spans three pages of its menu, explains the magic of Champagne along with a diversity of tasting profiles.
- Coqodaq, New York: Proving the versatility of Champagne, Coqodaq pairs the sparkling wine with both caviar and its signature bucket of Korean fried chicken.
- Coupes, Dallas: Coupes bills itself as a bar for Champagne. True to its name, its vast menu of Champagnes explains that “Champagne is a sparkling wine, but not all sparkling wines are Champagne.”
- Fizz Champagne & Bubbles Bar, Sacramento, Calif.: Fizz believes in celebrating everyday triumphs with Champagne. Its menus and events elevate Champagne from France and distinguish it from other sparkling wines.
- La Vie, Waikiki, Hawaii: La Vie’s emphasizes farm-to-table dining with French flair, so its large selection of vintage and non-vintage Champagnes creates the perfect complement, and the view is special, too.
- Pops for Champagne, Chicago: Known for its special events, tastings, Champagne education and a vast list of Champagnes of every style, Pops has been dazzling Chicago with Champagne since 1982.
- Sexy Fish, Miami: The extraordinary interior of this Brickell restaurant is matched only by its extensive list of Champagnes both accessible and rare.
For more information on Champagne Day or to find an event near you, visit champagneday.champagne.fr. More events will be added in the near future, so check back often.
Bureau du Champagne, USA, is the official U.S. representative of the Comité Interprofessionnel du Vin de Champagne (CIVC), a trade association representing the houses and winegrowers of Champagne, France. The Bureau works to advance the CIVC’s mission of defending the interests of the Champagne appellation worldwide through education and advocacy. For more information, visit us online at www.champagne.us.
DC to TX for Gin: Self-made Billionaire John Paul DeJoria acquires Waterloo Gin
Self-made Billionaire John Paul DeJoria acquires Waterloo Gin
Passionate entrepreneur and philanthropist John Paul DeJoria, the self-made billionaire founder of Patrón Tequila and Paul Mitchell hair care, has announced the purchase of Waterloo Gin, the first gin brand distilled in Texas.
Developed by Treaty Oak Distilling in Dripping Springs, Texas, near Austin, Waterloo Gin was launched in 2009, named after Austin’s original name – Waterloo – before the city was rechristened in the 1830s for Texas pioneer Stephen F. Austin.
Waterloo is known for its exceptional quality, craftsmanship, and unique flavor profile that blends fruits and botanicals that perfectly capture the Texas Hill Country.
The brand’s flagship Waterloo No. 9 Gin (94 proof) is crafted in the New American style, distilled with nine local botanicals including lavender, grapefruit, and pecan. The other expression in the Waterloo portfolio, Waterloo Antique Gin (also 94 proof), spends two years in first-use medium char American white oak barrels, matured under the hot Texas sun to develop rich wood flavors that complement the herbal notes of the base Waterloo No. 9. Both Waterloo Gins are naturally 100% gluten, carb, and additive free.
“Waterloo is an extraordinarily high-quality, innovative and world-class spirit, a gin I’m certain that people will enjoy,” says DeJoria, who founded Patrón Tequila in 1989 and built it into a $5.1 billion business when it was sold to Bacardi in 2018.
“I’m very honored for the opportunity to help grow this incredible brand, and share Waterloo Gin with more bartenders, retailers, and consumers all across the country.”
The company will be led by CEO Justin Meigs, who was previously an original member of the Empress Gin executive team that launched and grew the brand to over 260,000 annual case sales in 5 years, prior to the company’s exit in 2022.
“I’m incredibly excited about this new chapter for the Waterloo brand, now in the capable hands of John Paul DeJoria and his talented team of spirits industry veterans,” says Daniel Barnes, the founder of Waterloo at Treaty Oak. “Their deep industry experience and passion for cultivating and growing brands gives me great confidence that Waterloo will continue to flourish and reach new consumers everywhere.”
Though the recipe, production process, and brand name for Waterloo Gin will not change, the brand packaging and imagery will undergo a comprehensive refresh, with expanded national distribution, early next year.
Currently, Waterloo is available through Republic National Distributing Company (RNDC) in Texas and Breakthru Beverage in Florida.
Additionally, customers in other states can purchase Waterloo online at www.waterloogin.com/shop-gin.
DC Seizes Tonight: Larceny Kentucky Straight Bourbon Whiskey
Larceny Kentucky Straight Bourbon Whiskey Launches “Seize Tonight”
Larceny Kentucky Straight Bourbon Whiskey released an engaging new commercial to support the recently launched “Seize Tonight” which encourages fans of Larceny to unleash their carefree spirit and get into some “good mischief”.
The brand will also extend its reach with Community Ambassadors who embody this same spirit in the gaming, music and food scenes to create compelling content which highlights the craftsmanship behind Larceny Bourbon and their respective passions.
Larceny Kentucky Straight Bourbon Whiskey Launches “Seize Tonight” Screenshot
The “Seize Tonight” campaign is centered around the idea that the most memorable moments happen when you let curiosity get the best of you and take a little risk – much like John E. Fitzgerald himself.
On the heels of its successful premium packaging redesign, the brand will debut an engaging new ad on premium streaming platforms directed by award-winning commercial film director André Betz.
The spot shows how Larceny can be the catalyst for turning an ordinary evening into a memorable one.
The hero seizes the opportunity to liven his friends’ night out by playing the piano after seeing a compelling vision of a keyhole ignite on the instrument. The crowd is surprised to hear the piano play, partly because the hero is so good, but also because the piano is clearly off limits. The spot reaches a pivotal moment when the stern bartender walks over to tell off the hero, only to reveal that she’s there to pour him a glass of Larceny in appreciation of his spontaneity.
Both the 30-second video, as well as 15-second version, will be streamed on Connected TV and Online Video.
The “Seize Tonight” campaign’s manifesto will be brought to life by expanding the brand’s reach and appeal beyond the traditional bourbon drinker through influential Community Ambassadors in the gaming, music and food scenes.
LP Giobbi is a celebrated DJ, producer, pianist, and activist, known for her innovative sound and impactful contributions to music and advocacy.
BlackKrystel is a dominant force in in the world of gaming and has made her mark as an efficacious voice for carefree, authentic fun.
Fabrizio Villalpando is a no-holds-barred home cook whose bold attitude towards entertaining through food has left a mark in the culinary scene.
Justin Sajda is a self-described “average guy who makes above average cocktails” whose creative concoctions elevate the spirits he serves behind the bar and on social media where he can be found @thirstywhale_.
Unlike many other bourbons, Larceny is made with wheat instead of the traditional rye, using a mashbill of 68% corn, 20% wheat and 12% malted barley. The use of 20% wheat as the secondary flavor grain is 25% more than the leading competitor, resulting in exceptional smoothness. Larceny Small Batch is available nationwide at a SRP of $27.99 and the new, premium packaging is now shipping. Individual batches of Larceny Barrel Proof are released nationally on an allocated basis three times annually at a SRP of $64.99 and will be bottled in the new packaging starting this fall.
Fans of Larceny are encouraged to enjoy it straight, on the rocks or in the classic Paper Plane cocktail.
ABOUT LARCENY BOURBON
The story of Larceny begins with John E. Fitzgerald, a bonded U.S. Treasury agent with a penchant for thievery of the best Bourbon.
Using his keys to let himself into rickhouses at night, the “Fitzgerald Barrels”, as they came to be known, became one of America’s most beloved whiskeys after Prohibition with the launch of Old Fitzgerald.
Today, the John E. Fitzgerald story continues through Larceny, an incredibly smooth and exceptional small batch Wheated Bourbon. First brought to market in 2012, Larceny is one of the most successful new-to-the-world Bourbons in the past decade.
Produced by Heaven Hill Distillery, the brand offers Larceny Small Batch and Larceny Barrel Proof Kentucky Straight Bourbon Whiskey. Since its inception, Larceny has been an award-winning, best in class Bourbon receiving accolades such as Double Gold at the 2024 San Francisco World Spirits Competition and Whisky Advocate Whisky of the Year in 2020. F
or more information, please visit www.larcenybourbon.com.
Heaven Hill reminds you to “Think Wisely. Drink Wisely.”
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Bear Grillz, Benda, Blanke, Layz, & Sullivan King June 3 at Echo Stage
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Heralded as Washington, DC’s premier hybrid nightclub and concert venue.Echostage brings the festival experience indoors year-round, allowing fans to enjoy full-scale music production. Currently ranked #1 Nightclub in the World by DJ Mag.Bear Grillz, Benda, Blanke, Layz, & Sullivan King at Echo Stage
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Benda hails from Miami, Florida, Niv Ben-David is one of the younger electronic music acts currently up-and-coming within the bass music soundscape.
Operating under the moniker Benda, this 18-year-old Israeli DJ and producer is marking 2018 as his year to rise.
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From diplomas to dubstep, emerging bass artist LAYZ has had quite the come-up.
After attending Lost Lands’ 2017 debut, LAYZ returned with a newfound desire to create the very music she’s passionate about. Despite juggling college and work, the budding DJ and producer tirelessly spent many nights immersing herself in her craft.
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‘Wine Makes You Travel’: Kosher Expert Gabriel Geller Visits for Passover
‘Wine Makes You Travel’: Kosher Expert Gabriel Geller Visits for Passover
With Passover coming up, Expert Gabriel Geller visited to talk about his passion for wine, Kosher wines and his favorites for family celebrations like Passover.
What was the moment that inspired you to get into wine professionally?
Okay. So this is actually 2 questions. So first thing. What I like most about wine is wine makes you travel.
There was a wine writer and critic who used to say that when you open a bottle of wine, you’re opening 5,000 years of culture and history. I love that.
And you know when you open up a bottle, whether it’s the Carmel single vineyard, Volcano from the Upper Galilee Israel or Herzog Special Reserve from the Santa Rita Hills in California.
Whether you are here, California, Israel, France, that region, this region. You’re traveling, you experience, different expressions of grapes, of wine-making style coming from all parts of the world, and all of that has an impact and influence that comes from the history, the culture of the specific region the wine comes from.
I think that it’s part of what makes you know wine such a special beverage, it brings people together. It’s not just about the wine itself, the way it tastes, it smells. But where it comes from. What’s the story there? And that’s really what I love most about wine.
Do you have any amazing wine picks for Passover this year?
Okay, so let’s start with this one.
That’s the Carmel Single Vineyards Volcano Merlot 2020. It comes from a vineyard called Evyatar Creek, in the Gallilee in Israel. This is a full bodied Merlot.
Carmel Single Vineyards Volcano Merlot 2020
It is grown, as the name of the series Volcano indicates, in volcanic soil, which brings a great mineral profile to it, elegance to it, natural acidity that keeps the wine really refreshing. There’s great complexity here. It’s a very enjoyable wine now and has the potential for development and aging for about a decade.
I love to pair it with lamb chops; they go great together. But, if you’re not so much into land and game, a nice rib roast would do just fine. So that’s a really good one for that. It’s fresh out on the market and just introduced last month.
So I’m a big Merlot fan. Ever since the movie ”Sideways” came out almost 20 years ago. Now you know that there’s some people who, just because of the Hollywood movie, steered away from it, and it’s such a shame, because it is a great variety. So many great wines for you just like every other grape, you just need to pick the right wine, but they are there.
Talk for a minute about Kosher vs Non-Kosher wine
I don’t want to say it’s a misconception, but the difference between a kosher wine and non kosher wine is the label itself. There may not be that much other of a difference exactly.
You can take the most knowledgeable experienced sommelier in the world, a master of wine and it doesn’t matter, they won’t be able to tell you which one is kosher because there is absolutely no way to tell based on taste. It’s only about who handles the process itself.
To learn more about Gabriel Geller visit Kosher.com
To shop for the wines Gabriel Geller suggested
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Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs
Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants throughout the United States..
But today’s conversation is about how the past has inspired Chef Maxime Kien’s work.
Chef Maxime Kien has over twenty years of fine dining experience but it all started as a young boy growing up in his family’s kitchens.
You grew up in kitchens. Your grandparents loved to cook and your father was a chef. How did these experiences inspire you?
Well, my Dad was a professional Chef in the South of France. In Monaco, all my grandparents, both my grandmothers and my grandfathers were great cooks. One of my great-grandfathers was a professional cook in Paris at an open air market that was very famous in the early 1900s. There was a very famous French brasserie opened over there and the story behind that is that the gentleman that opened that place wanted to have a place where all the chefs [that worked there] could meet because there was the open air market that was right next to it.
So you had a mix of late night partiers that would go out and party and wanted a place to be able to go eat and drink all night long. Now you had a place for that.
All the people that worked until late at night wanted a place where they could go and eat something before they went home. And Chefs that had to go to the market very early, at four o’clock in the morning to pick up that day’s poultry, rabbits, quails and all the fresh fish coming from Britain on a daily routine. They would do that at four o’clock in the morning and afterwards they needed a place to go for breakfast.
It was open 24 hours a day. It was always a mix of people from show business, like singers and actors.
You would have Mick Jagger sitting at the bar. Next to him would be a Chef. Next to the Chef would be a 14 year old boy having an omelet for breakfast with a glass of red wine at six o’clock in the morning. So it’s always been a mix of everything.
Unfortunately, my Dad passed away when I was really young. I was six. But I guess I was drawn to cooking and that lifestyle. It’s chaotic. When you’re working in a kitchen, you never know what time you’ll get done. It might be quiet and you get home at night by 10 o’clock.
If you start to get busy, you might not be done until two o’clock in the morning. So it’s a mix of adrenaline and being busy and it’s tough and it’s grueling and it’s rewarding and it’s a mix of everything
How did growing up in kitchens with your family inspire you to run your own kitchen?
Every chef is different. The way I run my kitchen is different from the way that other chefs I’ve worked with run theirs. It’s like a recipe. Everyone can interpret it differently. You take bits and pieces from a recipe to take the same dish and make it your own.
Someone’s management style is the same way. I’ve worked for some chefs who were very good at managing people, but in the kitchen they were not as great. And some of them were geniuses at creating dishes, but they were not the best at managing people. So you have to create your own style.
You graduated culinary school when you were very young. Would you still recommend school or encourage new chefs to learn hands-on in a kitchen?
The hard part about school versus hands-on is being able to understand exactly what [a new chef] is trying to achieve. Meaning that when I went to culinary school back in the 1980s, you wanted to graduate and get a diploma. After that, you wanted to be able to get your foot inside the door of a three Michelin star restaurant, a very famous place because you knew the chef was someone you were gonna be able to learn from.
And that [experience] was gonna take you to the next chef, that was gonna take you to the next chef, and so on. Because it’s a close-knit community, like a family. All the big chefs know each other. So when you’re ready to make your next move, the Chef [at your current kitchen] would come and ask, ‘Where do you want to go next?’ He’ll make a call and help you get that next job.
Now, unfortunately, the way some TV cooking shows happen, they give a vision of what it is to be a chef that is completely different from the truth.
So now you have cooks that go to very famous, very expensive culinary schools and they spend a huge amount of money to graduate. Then after two years of education, they expect to find a position of Executive Chef, making six figures and wearing Egyptian cotton jackets with their name on them.
But they don’t have the basics. They’re trying to run before they can walk. The biggest difference with my generation is, we went through all the processes, we didn’t try to rush the steps before you actually tried to be a chef.
You had to be a good line cook before you tried to become Chef de Partie and then [become] a good Chef de Partie before you become a Sous Chef, and then [become] a good Sous Chef, before you become an executive chef. So that’s the main difference.
Almost like an army style, you have to graduate through the ranks.
New chefs try to go too fast. Take your time. Find a chef you can learn from. New York is very lucky for that because you’ve got so many great chefs.
Daniel Boulud and all these great chefs brought the New York Culinary to the next level. Daniel Boulud has been here for 30 years now.
So go work for them, write everything down, taste everything, take pictures!
When I started, we didn’t have cell phones to take pictures, so it was whatever you could remember and whatever you could write down. Now we’ve reached a point where you can take a video of a chef doing a dish and afterwards you can write down notes.
I would say the biggest advice to the cooks right now: find a chef, find your niche, go work for him for two years, three years, four years. Write everything down, taste everything, ask questions, and then learn as much as you can.
Don’t think about being called “Chef” right away. Don’t think about making a ton of money. Learn as much as you can then, then after that, start to think about your next step. But take your time.
If you have the financial ability to be able to afford culinary school, do it, but it can be pricey. You don’t need to go to a very expensive, very famous one; but go to get some good basic training in a culinary school.
Then after that, go see a chef and say, “I just want to learn. I want to work for you. You’re the best in the business in your town.” It can be in New York. It can also be in Chicago or anywhere else. Just say, “I want to learn. I want to work for you.”
