That Time I Got to Talk to Gordon Ramsay About The Gilded Bellini on FOX's The F Word

Calling all Gordon Ramsay fans! Who saw Episode 5 of FOX's The F Word? You might have seen a familiar face on screen, especially next to the winning team, Miracle in the Kitchen in the end scene. I recently got the opportunity to do a little post-birthday celebrating on Gordon Ramsay's show, The F Word where I had the most unforgettable experience. Let's just say... Gordon Ramsay knows of The Gilded Bellini's existence... need I say more?

I never thought I would have the opportunity to be able to have a conversation with a celebrity about The Gilded Bellini, nonetheless to a chef, restauranteur and TV personality who is so well known in the food and entertainment industry. But it happened!!! 

I was so excited to be able to be a part of this awesome show, as I have always been a fan of Gordon Ramsay even though he's got quite the reputation for being a little harsh... okay, a lot!

I brought a few friends with me to celebrate, and we help judge the food of the competing teams: Miracle In The Kitchen and Lords of The Lake! They were cooking a Buttermilk Fried Chicken with Rosemary Pink Pepper Honey, Yam Hash and Braised Collard Greens. 

Part of my own job of The Gilded Bellini is critiquing food, so this was something I really looked forward to! I felt that my own dish of the fried chicken was a bit dry and a little salty, but for someone who doesn't normally eat fried chicken, I thought the breading was actually really tasty. I think it was the honey that balanced everything out... sweet cures everything! (Most of the time). I was a fan of the cocktail though - it was a delicious tequila & elderflower blend. That definitely scored some points in my book!

We judged the food by checking "Yes" or "No" on our bills after eating.

As we were sitting, Gordon actually came over and started talking to us! A little birdie had told him that a food blogger was coming in and he wanted to learn more about The Gilded Bellini! I literally was like, am I dreaming?!? Gordon was so nice and asked about my blog, what I thought makes a good cocktail and the best part about my post-birthday celebration, which of course I told him that being at The F Word topped everything!

It was a completely surreal moment for me because someone that has such a huge name in the food and entertainment industry was interested in learning more about The Gilded Bellini. I don't think he's as ferocious as he comes off on TV, but hey.. I also wasn't competing in a cooking competition! Haha. I was really pleased that he was extremely kind to me and my friends. 

After chatting briefly (it is live ya know! The clock moves fast), Gordon went to shoot his segments with Rachel Bilson (someone who I've always been a fan of since The OC) and Joe Manganiello. It was so cool to see them in person! 

Finally, the tell-all moment had arrived: the end of the show where the guests' votes were in to decide who won this challenge on Episode 5 of The F Word... After rooting for Miracle In The Kitchen in my head, Gordon announced that they were the winners!!! We were so excited. Who doesn't love to see their team win? We couldn't stop cheering! 

I was in awe of how amazing live television is, and how much effort goes into a production that is a race against the clock. Not to mention, as someone who is in front of the camera hosting my own (slightly smaller) version of a food and entertainment show, I was so impressed by how talented Gordon really is. With 4 giant cameras in front of him, a teleprompter, lights, an entire restaurant filled with people, and a rapidly ticking clock, it was awesome to see how confident and natural he was under so much pressure! 

I had such a great experience at The F Word and walked away with a memory that I won't ever forget! Who knows, maybe you'll see me and Gordon doing our own cook-off in the future. Gordon may know his stuff about buttermilk fried chicken, but how much does he really know about brunch?!

Gordon... I'm coming for ya!

To watch the full episode, click here! 

My Interview with Shay Mitchell | Talking Brunch & Fitness at SHAPE Body Shop's Pop-Up Event

Last Saturday I got the opportunity to interview Pretty Little Liars' star Shay Mitchell at SHAPE Body Shop's Pop-Up event! It was a full day of 20+ pop-up, boutique fitness classes with Shay Mitchell and A-List celebrity trainers.

For the second year in a row, SHAPE Body shop brought together over 2,000 participants and fitness experts in celebration of healthy bodies for a day-long series of workout classes, nutrition and fashion activations from event sponsors and more. All proceeds from the event were donated back to SHAPE Body Shoppartner, Movemeant Foundation, which inspires young women to be confident in their bodies using fitness and movement as a body positive platform.

VIPs included Shay Mitchell (Pretty Little Liars Actress), Shaun T. (INSANITY Creator), Jen Widerstrom (“Biggest Loser” Trainer), with Lacey Stone (E!’s Revenge Body trainer) and Anna Victoria (creator of the Fit Body Guides), among others.

Shay was incredibly sweet and friendly! I was so happy and grateful I could connect with her. I asked her what her go-to work out routine is and what her favorite healthy brunch spot in LA is. Be sure to watch the video to find out her top picks!

How To Drink Like a Billionaire | Mark Oldman Tells All

Always wondered how to drink like the 1%? Wine expert and author Mark Oldman tells us his most coveted secrets for stepping up your wine and champagne game in his new book, How to Drink Like a Billionaire. To him, it's not about being able to afford the most expensive spirits on the market; it's about being able to find the quality and deliciousness in the best priced bottles. Oldman stresses that drinking like a billionaire is not about being snooty, but it's about being knowledgable in within the wine and spirits space. From terminology, to food pairings to techniques and more, this book is the bible for all things wine culture. I got the chance to speak with Mark Oldman about the inspiration behind his book, his background, his wine trend prediction, favorite champagne and more! 

1. Your philosophy states that you don’t have to be a billionaire to drink like one. Explain more about what this means to you.

“Billionaire” is a metaphor for someone who feels in control, equipped to hone in on the most delicious wine for the least amount of money and effort. They are able to take advantage of the best parts of wine culture without feeling overwhelmed by rules or the tyranny of too many choices. And they can do so without having to become experts themselves. The billionaire drinker can cut through the sales pitches and geekiness and hipsterism so prevalent in wine and get closer to the two overriding purposes of wine: pleasure and sharing.

2.     Where did you interest and passion for wine come from?

As a college student, way before I started writing wine books, I established a campus club called the Stanford Wine Circle and would write for club members “Anti-Snob” briefing packets about major wine types and producers.

The impulse to do this, and eventually speaking gigs and full-fledged books, has been motivated by a keen interest in innovating in the areas of education and consumer advocacy. All of my professional endeavors have been animated by these themes, from co-founding and running the career portal Vault.com to serving on several boards of Stanford. Even as a teenager I was drawn to consumer information; for example, at the tender age of 16, I participated in one of Zagat’s first restaurant surveys, back when they were just one guidebook solely focused on New York City restaurants.

3.     How did you get the inspiration for How to Drink Like a Billionaire?

I noticed that while the superrich will, of course, spend for special occasion wines, they rarely order from the reserve list. They are often happiest with moderately priced bottles that drink above their cost. So I set I to help everyone else, in similar fashion, maximize their enjoyment of wine without spending more than they have to, including addressing the threshold concept that price is not proportionate to quality, dismissing the notion that you need several glass types, and exploring how to use a critic’s points to your economic advantage.

4.     Your book goes into great detail into the world of wine, from wine types and alternatives, to wine pairings to etiquette and more. How much did you know about all of these things before writing the book? How much research did you have to do?

I’m am constantly in the field, researching, tasting, writing, and speaking about what I learn.  I see myself as elementally a bridge, conveying expertise to the millions who want a good bottle, including to those who don’t want to make wine an obsession, or even a hobby.  How to Drink Like A Billionaire, my third book, represents about a 18 months of intense research and writing.

5.     You offer an extensive amount of tips to your readers in the book on the fundamentals of drinking like a billionaire. You say from reading it, “you will learn to approach wine like a shrewd member of the one percent.” What do you think are the top 2 most important rules to abide by?

One is that billionaires, as well as those at the top of the wine business, relax about wine more than you’d ever imagine. Most people never get to see this, because the people on wine’s front lines – the clueless waiter, the merchant in it for the wrong reasons, the glassware salesperson – often overcomplicate wine for the rest of us. But the empowered drinker – including the savviest winemakers, wine writers, and sommeliers – think nothing of dropping ice in a glass of red wine, or protecting their wine glass from being prematurely refilled, or using just one simple type of glass for all of their wine.

Two: Paying more for wine doesn’t necessarily yield more deliciousness. From the first chapter – “Pleasure is Not Proportional to Price” – this theme runs like a current throughout the book. In fact, I’ve noticed that many wealthy wine lovers are determined not to overspend. Armed with confidence and access to experts, they tend to trust their own conclusions and are unencumbered by the fear of making the wrong choice. They do what they damn please, and are happier for it.

6.     I loved that you included in your Appreciation chapter that “Wine is Not a Mouthwash.” It’s a bit funny, but now that you say that I totally am more aware of this happening! Do you find that people actually vigorously swish more often than not?    

Some pros like to gargle their wine – in effect aerating it in their mouth – to get a better taste.  This is fine for professionals when they evaluate wine at trade events and competitions.  But for the rest of us, such annoying motorboating is best kept to aminimum.  Much better is to give the wine a good, healthy sniff - we can sniff thousands of things, making the nose far more sensitive to the finer nuances of wine.

 7.     How did you learn the insider lingo? Wine terminology needs its own dictionary – there’s so many!

I’m a connoisseur of words.  I constantly collect them.

8.     What is your favorite alternative to big-brand champagne?

 A tie between French grower Champagne and fine American sparkling wine.

9.     I had no idea there were so many of the same terms in plastic surgery and wine! You include in your book a page called “Plastic Surgery vs. Wine Face Off.” I have to ask – which do you think is the funniest plastic surgery/wine term?

Glad you noticed!  I meant it as micheveious fun.  I suppose my favorite term, said with Austin Powers inflection, is “good length”.  Winos seek it in aftertaste, while penile implant patients seek it from surgery.

 10. You mention in your book that you tell people “one of the greatest pleasures is giving a meal ‘champagne bookends.’ Why is that?

 You should not only start a meal with Champagne or sparkling wine, but do something few do - end it with bubbly, too.  There is no better palate cleanser and digestif.

11. What’s the current trend in wine, and what do you think is next?

We’re now living in a brave new world of wine, an era where wines from rediscovered and emerging grapes and regions are stocking store shelves. And so I’m always looking to help people take advantage of this bounty and explore a bit outside of their comfort zone to experience new taste sensations.

12. You talk about “champagne baptism” in your book. Have you ever actually gifted champagne to a newborn?

Many times. I slid my friends Samer and Alison bottles of Tarlant “Cuvée Louis” Brut Prestige not once but twice for their newborns.  It primed their babies for a lifetime of stylish imbibing.

How to Drink Like a Billionaire was named one of three finalists for the IACP Cookbook Award in the Wine, Beer, and Spirits category! You can snag a copy HERE! 

But First, Champagne | The 1 Book on Champagne Every Wine Lover Should Own

One of my favorite says in the world would have to be "But First, Champagne." As an avid bruncher, champagne is one of the fundamental parts of a great brunch. 

"But first, Champagne" however is not just a trendy statement; it's the title of a new book by David White, founder of Terroirist.com one of the world's leading wine writers.

In But First, Champagne, David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. White's book brings a new perspective to a magical region that's witnessed more heartbreak -- and lubricated more celebrations -- than anywhere else in the world. Packed with beautiful photographs, But First, Champagne is essential reading for wine enthusiasts, adventurous drinkers, and foodies.

I got the chance to ask David some questions on his new book, about the current trend in champagne, why this book is the one you need to own if you're a champagne lover and more. 

Where are you from and how did it influence your interest in pursuing a career in the world of wine?

 I grew up about 40 minutes west of Boston but wasn’t exposed to wine in a serious way until I was about 25. In the fall of 2007, I visited Napa Valley with a few close friends and became totally infatuated, thanks in large part to a glass of Syrah at Wines. Over the next couple years, I started planning more trips to taste wine, reading as much as I could, attending tastings, and taking classes with the Wine & Spirit Education. I decided to start writing about wine in 2010.

 What inspired you to create Terroirist.com and what does it provide for wine enthusiasts that they can’t get from anywhere else on the Internet?

By the time I launched Terroirist.com, I was already obsessed with wine, spending virtually all my free time reading about wine, whether through books, magazines, message boards, or blogs. And I noticed some holes in the wine blogosphere, especially when it came to generalists. For instance, each day I’d scour the internet for interesting essays and articles — I had google alerts set up, was on a few listservs, visited dozens of blogs, etc. It always baffled me there wasn’t a single blog offering a daily roundup of wine news, edited by a human. Since launching the site, Terroirist has provided human news aggregation every single day.

There also wasn’t a blog offering regular winemaker interviews — wine geeks love getting to know the people behind the wines. And I didn’t see many group wine blogs. By assembling a team of contributors, my site has been able to cover politics and trend stories, offer tasting notes, and break news. In many ways, I think my site has become a dependable product.

 What experiences did you have working your way up that put you in the right place to be where you are today within your industry?

 I still consider wine writing a hobby; my day job is in public affairs. Thanks to that day job, I’ve been able to draw on about 12 years of writing professionally and pitching the media.

What does your new book, But First, Champagne inform readers about that they did not already know about champagne?

 Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post-game blowouts, send-offs, and wedding toasts. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of champagne, especially when it's made by the farmers who grow the grapes. Today, the region and its wines are in the midst of a renaissance. And thanks to a few key wine importers, thoughtful sommeliers, and the farm-to-table movement, consumers everywhere are finally paying attention.

In my book, I attempted to write an approachable guide to all-things-Champagne – in format that would appeal to seasoned oenophiles and weekend wine enthusiasts. I detail the region’s history along with that of its wines, explain how and why the market is changing, and profile the region's leading producers.

Why do you think so many people love champagne so much, sometimes preferring it over just red or white wine?

For starters, Americans are taking food more seriously than ever before – and Champagne is exceptionally food friendly. Champagne’s vibrant acidity and freshness helps it cut through spicy meals, complement savory food, and elevate even the simplest of dishes.

Sommeliers are also playing a more important role than ever before – and I’ve yet to meet a somm who dislikes Champagne.

Social media has also played a role. Hashtags like #champagneeveryday are convincing consumers that life is packed with toast worthy moments, so you don’t need a grand celebration to pop open a bottle of Champagne.

What’s the current trend in champagne, and what do you think is next?

With most Champagne, the goal is consistency. Big champagne houses like Moet & Chandon and Veuve Clicquot blend wines from different vintages and different vineyards to deliver a consistent experience to consumers each year. This isn't a bad thing; there's much to be said for consistent elegance. But today, most conversation about Champagne is focused on the growers – those farmers who grow their own grapes and make their own wines. Most of these growers, who still only account for about 5 percent of overall Champagne sales, eschew consistency in favor of singularity. 

In the coming years, the drive for singularity will continue, with more and more growers offering new single-vintage, single-vineyard offerings. Consumers will love these wines, of course, but also rediscover the big houses, which are producing some of the best wines they’ve ever made.

 Why is “But First, Champagne” the one book on champagne that every wine lover should own?

But First, Champagne is an approachable guide to all-things Champagne – and isn’t overwhelming or academic. It’s essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals.

What is your favorite champagne of all? 

That’s truly impossible to answer! For grower Champagne, nothing beats the singularity – and significance -- of Selosse Substance. For Grandes Marques, Krug Grand Cuvee always feels special, no matter the occasion. 

I love champagne more now even more than I already did! Who knew there was so much depth behind your one favorite glass of bubbly? Get your copy of the But First, Champagne HERE!

Popping the Bubbly with Mimosas & Manhattan; NYC Fashion Bloggers & Queens of Stylish Brunch Attire

When you hear the words "mimosas" and "Manhattan," you may automatically think of some fun bottomless brunches you've had that one time in NYC. But actually, those two words have way more significance than you think. Courtney Seamon and Kelly McFarland are two insanely stylish cousins living in New York City who happen to be the founders of a major fashion and lifestyle blog called Mimosas & Manhattan.

Courtney and Kelly's blog has always been such a huge inspiration to me. Blogging since 2013, the ladies have taken the world of digital content creation by storm and have made major moves in fashion, making Mimosas & Manhattan a NYC household name. Their blog is like a bible for all things fashion and lifestyle in your twenties. These ladies are some of the most driven I have ever met, and their go-getter attitudes and dedication to their passion has gotten them serious recognition on major outlets like InStyle Magazine, WWD and People StyleWatch. 

On top of being bloggers and successful entrepreneurs, they've each got phenomenal full-time jobs in the fashion and PR industries. Defying the fashion blogger stereotypes, Courtney and Kelly have got it all and worked extraordinarily hard for it, and they're only going up from here.

I wanted to show all the readers of The Gilded Bellini just how cool the girls of Mimosas & Manhattan really are (and also get the juice on their avid brunching lifestyle in NYC), so I got to chat with Kelly, who happens to be one of my good friends! She dished all the details on how the blog name came to be, what it's really like to be a blogger and work full-time, their favorite brunch spots, how to choose the perfect brunch outfit and more!

Introducing.... Mimosas & Manhattan.

Photo by: Laurel Creative

1. Tell us about how you chose your name Mimosas & Manhattan. 

When we first came to New York, we stumbled upon the amazing world of bottomless Mimosas and at the ripe old age of 20 - this became a weekly occurring event.  The name honestly spiraled from there and has sort of taken on a life of it’s own! 

2. You've made a name for yourself in the fashion scene not only in NYC, but all over! How do you think your style, and even your lifestyle resonates with such a large audience?

 I think people us find us to be very relatable and like to see two girls who are just like them, trying to take on New York and make names for themselves in the industry.

Photo by: Laurel Creative

3. There's often a misconception that bloggers, especially in fashion "have it easy." That its all just posting pictures and looking pretty. As someone coming from the blogging community, I find that to be the furthest thing from true because of all the genuine hard work that goes in to creating a brand for yourself. What are your thoughts on this?

 There is so much more behind blogging than most people think. It's not just shooting and writing posts (unfortunately) it is pitching brands, being your own publicist, accountant, stylist, project manager, editor, creative director - the list truly goes on and on. Blogging has taught me so much more about the industry and just working in general than I could have possibly imagined - we are so lucky for everything we had learned but sometimes it is frustrating when people don't understand everything that goes into building your own brand. 

4. What sparks your inspiration to create content on your blog that's fresh and different from other fashion/lifestyle bloggers? You've been doing this for a few years now. How do you not run out of ideas?! 

Just like fashion changes, our content changes! We like to keep things fresh and fun.  As we grow up and mature, our style changes with us so we never really run out of content! 

Photo by: Join Comb

5. How do you balance having full time jobs and having a blog that is so successful? A blog is a full time job in itself! 

Honestly, it is a lot of work and we absolutely have our good days and our bad days. What it all comes down to however is that if we didn’t absolutely love blogging, then we wouldn’t be doing it. We wake up work on the blog and answer emails, then go to our full time jobs during the day and then come home and keep working. It is a lot but it is all about hard work while keeping a balance. 

6. You're no strangers to living a fabulous (and envious!) lifestyle. Part of that includes brunching every weekend! What are your favorite brunch spots in NYC? 

Some of our favorite spots are David Burke's Kitchen, Miusa Wine Bar and Freeman's Restaurant.

Photo by: Laurel Creative

7. What is your favorite brunch dish & cocktail? 

We are huge fans of Croque Monsiers and of course Mimosas!!

8. Your perfect weekend brunch would be incomplete without: 

The "birdseye" flatlay table instagram post. 

9. How do you get the perfect brunch flat lay shot?

 Number 1 rule: you must stand on the table. You will get yelled out, but in the end it is worth it. 

Photo by: Laurel Creative

10. What is your go-to brunch outfit? 

During the Summer months, we are all about staying cool and comfortable. There is nothing that screams brunch more than a flowy dress from one of our favorite online stores, FloatingStyle.com. We also love the super fun jumpsuits from BB Dakota and shift dress from Marks and Spencer. 

11. Your blog has really taken off in the past year. What has been your favorite opportunity that has come your way so far? 

Aside from some of our favorite campaigns like Magnum Ice Cream and Shoeline.com, we have just loved connecting with so many amazing bloggers, influencers, photographers, designers, etc. There is no better feeling in the world that connecting with like-minded people who are fans of the brand we have built. 

Photo by: Laurel Creative

12. What does the future hold for Mimosas & Manhattan as a brand? 

Right now, it is all about learning to find the balance between our full-time jobs, blogging and normal 23 year-old-things. It is great that Courtney is in fashion product development and I am in Marketing/Public Relations because it will only help us with future endeavors. We love being female entrepreneurs and truly feel the skies the limit when it comes to our brand! 

13. When you're not blogging, we can find you...?: 

We spend a lot of our time going out with friends to cool spots in Brooklyn. Some of our favorite “going out” spots are Freehold, The Woods and Baby’s All Right. 

Keep up with the effortlessly fabulous blogger duo

at Mimosas & Manhattan and on Instagram at @mimosasmanhattan!