On The Pass

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.

Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.

Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.

Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland's commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.

Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.

For more information on Westland Distillery:

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In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been said that consumers today care more about experiences than possessions which is why brands have had to evolve the way they interact with their customers. From store pop-ups to brand themed restaurants, companies are leaning into that word by creating memorable activations that change the way they connect to their customers.

Our next guest is Christian Lachel, an experiential strategy & design expert and Chief Creative Officer of BRC Imagination Arts, a global experience production company founded in 1981. For the past 40 years BRC has worked with some of the world's biggest brands like General Motors, Brown-Forman, NASA, Pernod Ricard, Walt Disney, Ford and Coca Cola to name a few. Some of their more recent experiences include the World Food Center in the Netherlands, Rock & Roll Hall of Fame Museum in Ohio, Jameson Distillery Bow St. in Dublin, and Johnnie Walker Distillery in Scotland.

As CCO, Christian has devoted his career in creating sensory interactions. Whether he's doing it for whiskey lovers in the whiskey drinking capital of the world or beer drinkers in Amsterdam, he is a wealth of knowledge when it comes bridging the gap between ideas and reality. Listen to this episode as we talk about his most recent projects, his personal creative process, and how to create meaningful yet unique touch points for different audiences.

Use code TAOP10 for 10% off Perrier-Jouet:

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For this addition of our Rising Talent series on On The Pass, Gabriel Ornelas chats with Andy Kadin, a Rising Talent 2019 Finalist. Andy is the owner and baker behind Bub and Grandma's, one of LA's most beloved bread. What launched in 2014 as a small and humble business, after leaving behind an advertising career, has now evolved into a wholesale bakery with over 150 customers around LA, many of which are some of the city's most well known restaurants. Andy shares how he got his start, the evolution of Bub & Grandma's incredible growth, and his upcoming sandwich shop which has been years in the making.

About Rising Talent Series

The Rising Talent series on On The Pass coincides in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry. Rising Talent 2021 Finalists will be announced on Monday, October 25, 2021.

For Info on Bub and Grandma's:

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Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill. Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself. He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals. This episode is a must listen. It's an honest conversation about turning failure into wisdom and resiliency.

Use code TAOP10 for 10% off Perrier-Jouet:

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For more info on Cote:

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www.gabrielornelas.com

It's no surprise that being a chef is challenging — the commitment, hours, and lack of sleep that all strains relationships. Now add the layer of being a South American female in what has been a predominately white male environment which has made it even harder to get ahead. This has been chef Victoria Blamey's experience over the past 17+ years. In reference to Victoria in Episode 31, chef Dan Barber said, "anyone who's had her experience, any man who's accomplished what she's accomplished, would be at the top ranks of the profession." Born in Santiago, Chile, Victoria has worked all over the world in some of the best fine dining establishments. She's cut her teeth at restaurants like The Vineyard at Stockcross, Interlude in Melbourne, Mugaritz in San Sebastian, Atera in NYC, and many others before becoming the Executive chef of legacy restaurants like Chumley's and Gotham Bar & Grill. In today's episode, Victoria shares what's it like to finally break out of the constraints that's held her back from fully expressing herself. We talk about her recent residency at Stone Barnes, her residency at Fulgurances in Brooklyn, and her hope for the future.

For more information on Gaggenau:

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www.gabrielornelas.com

On this latest edition of the Hot Spot series, Gabriel Ornelas chats with Santiago Lastra, Chef and Co-Owner of Kol restaurant and Kol Mezcaleria in London. Santiago —who is originally from Mexico —was recently named GQ Food and Drink Award's Best Chef 2021. Santiago humbly talks to us about working on Rene Redzepi's Noma Tulum pop-up, one of the most globally recognized pop-ups of all time, and what he learned through that experience which allowed him to explore Mexico's rich culinary history and deepen his relationship to ingredients and techniques from local indigenous communities. We also talk about how his journey took him across the world to London to create a restaurant that is somehow both deeply Mexican and British at the same time. Santiago gives us an in-depth look at the restaurant where he marries Mexican cuisine with local and fresh British produce, the Mezcaleria, and the Mexican spirits and cocktails they are offering.

For more information on Gaggenau:

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Lets work together! Get in contact:

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www.gabrielornelas.com

Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry. To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices. In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out.

Use code TAOP10 for 10% off Perrier-Jouet Champagnes:

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Lets work together! Get in contact:

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www.gabrielornelas.com

Beaches, caipirinhas, açaí, and the Amazon are probably just a few things that come to mind when Brazil is mentioned, but there is so much more to this diverse nation than our preconceptions. Being Latin America's largest country, it's layered with both international and indigenous influences, history, experiences and cuisine across its different regions. In this episode, we learn about Curitiba through today's guest Manoella "Manu" Buffara, chef-owner of Manu, a restaurant that has singlehandedly put this city on the map and exposed food lovers to its culinary scene. Curitiba, located in the southern part of Brazil, is most sought after for its agricultural biodiversity and farming lands -- something Manu is deeply integrated in. Manu has become known around the globe as a figure that leads by example with her work. Not only has she created a sustainable ecosystem in her restaurant through responsibly sourced products, she's dedicated her time to create farming programs that educate local underserved communities. We talk about her work installing over 4,000 beehives in the region, transformed 89 abandoned sites into urban gardens, and her support of local artisans. In addition, she gives us a glimpse into her 2nd restaurant Ella which is slated to open mid 2022 in Chelsea, NY. For more info on Manu: http://www.restaurantemanu.com.br/us-en/menu-us-en/ Follow Manu Buffara on Instagram: https://www.instagram.com/manubuffara/

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When you're innovating in a category, there is no clear roadmap––you have to pave your own path. This week's guest did just that and focused on creating a brand, building community and tapping into the deep social connection that we all so desperately crave. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jen Batchelor, Co-founder and CEO of Kin Euphorics, functional non-alcoholic adult beverages made with adaptogens, nootropics and botanicals. Each of their mood-boosting blends were developed to uplift, balance and create joy.

Jen launched the company in 2018, and since then it has developed a cult-like following among the sober curious and those simply looking to re-examine their relationship with the ritual of drinking. One thing drinking for centuries has gotten right is it brings people together; creating community and fostering memorable experiences. Jen and her team have taken a special focus on developing and building the Kin community, with social connection at its core. Even during the pandemic, they challenged themselves to create social moments and experiences where people could connect, express themselves and find a bit of joy in what was a dark and uncertain time for many.

Join us on a journey into the world of Kin Euphorics. Their drink lineup includes a handful of staples: High Rhode (Kin's version of an aperitif), Dream Light (Kin's version of a nightcap), Kin Spritz (Kin's bestselling blend) and Lightwave (their newest launch). The attention to detail on the ingredients used and the science behind these products is fascinating. Enjoy!

For more info on Kin Euphorics:

https://www.kineuphorics.com

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How do spirits brands create memorable experiences and build a loyal following? Veteran spirits executive Robert Furniss Roe believes it comes down to the few fundamental principles of authenticity, differentiation, flavor and building brands with a certain humanity behind them.

Having been the former President and Regional CEO at Bacardi Limited, he follows those principles through to Samson & Surrey, a boutique spirits house he Co-founded whose portfolio of brands includes Bluecoat American Dry Gin, Vago Mezcal, FEW Whiskies, Ocho Tequila, Brenne, and small batch bourbon Widow Jane.

He shares his journey and valuable insight into creating and maintaining a beverage brand in today's competitive market.

For more info on Samson & Surrey:

https://samsonandsurrey.com

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Learn more about On The Pass:

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Lets work together! Get in contact:

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