LIVE Magazine Issue #253 February 24, 2017

Cre8LIVE

LIVE Magazine is an exclusive entertainment magazine designed for good times. Established in 2006, it is a biweekly art and entertainment hard copy and web publication highlighting art and entertainment events, shopping and dining venues in Palm Springs, Los Angeles, San Diego and Las Vegas. Other content includes commentary on celebrities, films, shows, human interest, emerging artists, charity events, travel and inspirational pieces. Contact us through email: LevvyCarriker@gmail.com Phone: 760-409-1234 Best time to phone is 11AM-2PM Pacific. LIVE Magazine covers events in Palm Springs, San Diego, Las Vegas, and Los Angeles. It is published World Wide on the web. We have over 2.147 Million viewers on our last 96 issues! See today's total here: www.yumpu.com/user/cre8live

Vol 10 Issue 253 Feb 24 thru Mar 10, 2017

M A G A Z I N E

GAIL SIMMONS

PALM DESERT

FOOD & WINE

GALE GAND

TORY MCPHAIL

PALM DESERT

FOOD & WINE

a weekend of

CELEBRITY CHEFS, UNLIMITED

TASTINGS FROM 40+ RESTAURANTS,

60+ WINES, AND CRAFT BEERS

CASEY THOMPSON

ZAC YOUNG

Shows # Events # Dining # Travel # Benefits # People


8 TH ANNUAL

SPRING FLING

CABARET AND

SILENT AUCTION

Please join us for

MARCH 3, 2017

6 pm to 9 pm

Tastes & Sounds

Tickets $75/person

Free Parking

Featuring cabaret performances by

Doubletree by Hilton

Golf Resort

28555 Landau Boulevard

Cathedral City

Call 760.327.3802

or donate online at

bloominthedesert.org

Keisha D Fleet Easton Kevin Miller

Benefiting

And dancing to the

sounds of DJ Galaxy!

BUILDING A COMMUNITY THAT CELEBRATES DIVERSITY, FRIENDSHIP & SERVICE


THIS

BUD’S

FOR

YOU.

© 2016 ANHEUSER-BUSCH, BUDWEISER® BEER, ST. LOUIS, MO


5


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PALM SPRINGS

8

Vol 10 Issue 253 Feb 24 thru Mar 10, 2017

Prince Mario Max

LOS ANGELES

M A G A Z I N E

35

GAIL SIMMONS

PALM DESERT

FOOD & WINE

GALE GAND

Julian Lennon

SAN DIEGO

37

PALM DESERT

FOOD & WINE

a weekend of

CELEBRITY CHEFS, UNLIMITED

TASTINGS FROM 40+ RESTAURANTS,

60+ WINES, AND CRAFT BEERS

TORY MCPHAIL

CASEY THOMPSON

Chadwick Sam Harris Johnson

ZAC YOUNG

Shows # Events # Dining # Travel # Benefits # People

LAS VEGAS

38

LIVE MAGAZINE IS AVAILABLE ONLINE AT:

www.yumpu.com/user/cre8live

Publishers/Editors/Owners

David De Alba

40

Palm Springs

Los Angeles

San Diego

Las Vegas

Juli Ragsdale

@Gmail.com

Levvy Carriker

@Gmail.com

LIVE Magazine is a biweekly entertainment publication highlighting art and

entertainment events, shopping and dining venues. The magazine inspires

readers to recognize they are part of a greater global community and to

inform them how to manifest their part by becoming involved in local community

efforts. Other contents include commentary on films, shows, human

interest stories and the inspirational musings.

PHOTOGRAPHERS: Sean Borg, Peter Brandt, Levvy Carriker, David Wallace Crotty, Frank

Failing, Luis Gavela, Janie Hughes, John Fike, Dimitri Halkidis, John Hedges, Skip Jensen, Lani

Garfield, Sal Mistretta, Barry Peterson, Juli Ragsdale

RED CARPET INTERVIEWS: LIVE Magazine

CONTRIBUTING WRITERS: Andy Ashton, Sean Borg, Levvy Carriker, Janie Hughes,

Sal Mistretta, Juli Ragsdale

LAYOUT: Levvy Carriker, Juli Ragsdale

DISTRIBUTION: Desert Fox Distribution, Jim Fox

DISPLAY ADVERTISING: 760-409-1234

© 2017 Ocean Train

All Rights Reserved

Printed in U.S.A.

611 Palm Canyon Drive, 7-548

Palm Springs, CA 92264

Phone 760.409.1234

ON THE COVER: Gail Simmons and other celebrity chefs come

to Palm Desert Food & Wine TM March 24-26 for a weekend of

unlimited tastings from 40+ restaurants, 60+ wines and craft

beers. Photo Credit Guerin Blask See pages 20-29.


LIVEMAGAZINE

EXCLUSIVE by Janie Hughes

photos: Levvy Carriker

ROYALTY PAYS TRIBUTE

TO

MODERNISM

WEEK . . .

Levvy Carriker

The annual celebration of mid-century modern

architecture, art, fashion and culture was energetically

discussed and embraced by His Highness Prince

Waldemar Schaumburg-Lippe of Germany who is the

son of Princess Fedora of Denmark and Cousin of the

Queen and his wife Her Highness Dr. Princess Antonia

Schaumburg-Lippe of Germany during their visit to

Palm Springs at Colt’s Lodge. They were accompanied

by their talented son Prince Mario-Max - - - - a familiar

face and personality often spotted in our Desert

Paradise.

PRINCE MARIO-MAX staged the pool area at Colt’s Lodge during

a photo session to imitate the iconic photo by Slim Aarons “Poolside

Gossip” exchanging the subjects in the photo with his elegant Royal

parents and Colt’s Lodge designer/owner, Jon Nelson. This photo was

originally taken at the Kaufmann House In Palm Springs of Nelda Linsk

- - community leader/socialite, Lita Baron - - actress, and Helen Kaptur

- - late wife of Hugh Kaptur, a long time resident and well-known

Modernism architect. This Neutra designed home and the famous

photo depicts a leisurely life style in the 60’s and 70’s while exhibiting

the mid-century modern style of homes we will be celebrating February

6 through the 26th in Palm Springs.

Publishers of LIVE Magazine covered the photo shoot of the Royal

Family and were delighted by Prince Mario-Max and his keen eye

for detail as the photos were taken of the Royal visitors to share with

their European press. Other photos were set in The Secret Gardens,

named for a friend of Prince Mario-Max, Margaret O’Brien. A one-ofa-kind

rock sculpture by Roger Hopkins, placed in the second garden

at Colt’s Lodge is named The Wedding Rock for its unique design.

It represents two lives and two hearts as they unite in marriage. . .

a future story will unveil later as a certain Royal Wedding is being

planned for sometime in 2017.

arrives at the Premiere of

Her Highness Dr. Princess Antonia Schaumburg-Lippe, Prince

Mario-Max, Prince Waldemar Schaumburg-Lippe

Royal

Jon Nelson, Juli Ragsdale, Prince Mario-Max, Dr. Princess Antonia

Schaumburg-Lippe, Janie Hughes, Levvy Carriker, Frank Young

Irma Kalish, Stanley Livingston, and Kathy Garver

Janie Hughes, Stanley Livingston, Timothy Bradley Jr.

The photo shoot was followed by a planning session of the upcoming April

1st Royal Caviar Festival & Masquerade presented by Prince Mario-Max,

and organized by the Prince’s friend Alla Matusov from Los Angeles.

On April 1st - also known as April Fool’s Day - this special event will

be hosted by the Routenstein Foundation benefiting the Veterans and

their families. The Royal Caviar Festival & Masquerade event will be

attended by the family of Prince Mario-Max who will be the host for the

night gala and festival. Details can be found on the Family Website:

www.schaumburg-lippe.org. TICKETS START AT $15 - USD

including CAVIAR TASTING !!

Enjoying the Secret Garden at Colt’s Lodge in Palm Springs, California


9

9

Timeless flawless Royalty

PRINCE MARIO-MAX

staged the pool area at

Colt’s Lodge during a

photo session to imitate

this iconic photo by

slim Aarons “Poolside

Gossip” exchanging

the subjects in the

photo with his elegant

Royal parents in picture

above..

Iconic photo by Slim Aarons “Poolside Gossip”

Janie Hughes left the corporate shark tank of a successful

telecommunications career to expand on a Public Relations

company, and spend more time with the film business which also

incorporates writing.

Community and charity work are a continued passion . Janie sits

on the Board for the Palm Springs Walk of Stars which allows her

to see her local Hollywood friends as well as meet new stars joining

the streets of Palm Springs.


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A musical evening benefiting

Coachella Valley healthcare activist Rosa Lucas will be honored with

the 3rd Annual Bloom in the Desert Ministries Community Justice

Award at the 8th Annual Spring Fling Cabaret and Silent Auction

fundraiser, Friday, March 3, 2017, at the Doubletree by Hilton Palm

Springs Golf Resort in Cathedral City. Ms. Lucas has worked for

justice her whole life: making peace, serving farm workers, and filling the

medical needs of poor and homeless persons.

“I get joy, fulfillment and satisfaction working in

the homeless population, more than words can

say. The work is both political and spiritual.”

Ms. Lucas grew up in Beverly Hills. She began agitating for justice as a

teen, going door to door in Watts getting signatures for a fair housing initiative.

In college, she supported draft resistance and anti-Vietnam War

movements. After graduating, she organized L.A. contingents of anti-war

marchers in D.C and San Francisco.

As a registered nurse, Ms. Lucas worked at the UCLA neurosurgery

intensive care unit. She continued seeking justice by promoting farm

worker justice during the Cesar Chavez grape strike. She attended

Watts’ MLK Community Hospital for post-graduate medical school,

becoming a nurse practitioner. In 1975, with two children, she moved

to the Coachella Valley. She worked with the eastern Coachella Valley

federally qualified health center with Latino farm workers. She stayed

active in the east valley while in private practice. In 1996, Ms. Lucas

brought Flying Medical Volunteers to the Coachella Valley. In 2003,

she was a founding board member of a free clinic in the east valley. In

2010, the Coachella Valley Volunteers in Medicine (CVVIM) opened in

a rental building, as the only free clinic in the Coachella Valley, caring for

the underserved. Helped by the late County Supervisor, Roy Wilson,

funding was secured for a new building and, in 2012, VIM opened in

Indio, serving thousands of patients. In 2015, supported by CVVIM, she

launched the “street medicine team,” which goes out with backpacks of

supplies and medicine to serve the homeless, in the east valley. Rosa

says “I get joy, fulfillment and satisfaction working in the homeless population,

more than words can say. The work is both political and spiritual.”

She still works full-time at Eisenhower urgent care clinics.

The Bloom in the Desert Ministries Community Justice Award celebrates

persons engaged for many years in varied social justice, peace, and human

rights advocacy work in the Coachella Valley who have not received

significant public recognition. The award is inspired by Bloom’s mission

statement, which says in part, “We agitate for God’s peace and justice in

our communities and around the world.” The fundraiser’s theme is Bloom

Activist

ROSA

LUCAS

Please join us for the

8 TH ANNUAL SPRING FLING

CABARET & SILENT AUCTION

MARCH 3, 2017

6 pm to 9 pm

Tastes & Sounds | Tickets $75

to be Honored at the 8th Annual Spring Fling

Doubletree by Hilton Golf Resort

Tickets: bloominthedesert.org

Info: 760.327.3802

Around the World, a joyous evening of music, dancing, Featuring and cabaret a journey performances of by

tastes from around the globe. Keisha D, Fleet Easton, and Kevin Miller

will provide cabaret-style entertainment.

Keisha D Fleet Easton Kevin Miller

Paid ticket reservations for the Spring Fling Cabaret and Silent And dancing Auction to the

are available at www.bloominthedesert.org.

sounds of DJ Galaxy!


SAVE the DATE

JOIN

THE AMERICAN CANCER SOCIETY

AT THE

28TH ANNUAL

DESERT SPIRIT GALA

Pineapples & Palms

MARCH 26, 2017 at 5:30PM

MR. DICK HECKMANN’S ESTATE IN RANCHO MIRAGE

LIVE

ENTERTAINMENT

WINE & BEER

TASTINGS

REFRESHING

COCKTAILS

DELECTABLE DISHES

PREPARED BY

12 LOCAL

RESTAURANTS

CELEBRATION OF LIFE HONOREE

ERIN BURNHAM

HONORARY CHAIR

ALFIE

PETTIT

AUCTIONEER

VINCENT

IRIZARRY

SPIRIT OF THE MISSION AWARD

MONICA

KHANNA

For tickets and sponsorship information, visit us online at

DesertSpirit.net or email direct to DesertSpirit@cancer.org.

JANET K. IHDE,

M.D., F.A.C.S.

Media Sponsor


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LIVEMAGAZINE.TV

exclusive

by Juli Ragsdale

On March 24, Gail Simmons will be hosting a highly anticipated annual

event, the James Beard Gourmet Four-Course Luncheon at Palm Desert

Food & Wine 2017 TM , organized by Palm Springs Life magazine.

Producer Tony Marchese of TRIO Restaurant gave me a chance

to interview Gail before the big event. It is always a pleasure to meet

television personalities who are celebrities based on more than just their

beauty alone. Gail Simmons is just this type. She is as vivacious and

beautiful as a tv host could be. Yet on top of being a dynamic television

personality, Gail Simmons is a trained culinary expert and food writer.

She has been a permanent judge on BRAVO’s Emmy-winning To p

Chef since the show’s inception in 2006. Now in its 14th successful season,

Top Chef is rated the #1 food show on cable television. Previously,

Gail was head critic on Top Chef Masters and host of Top Chef

Just Desserts, Bravo’s pastry-focused spinoff of the Top Chef franchise.

She was also co-host of The Feed, which aired in 2014 on FYI,

A+E’s new lifestyle network.

Chef

Gail

Simmons

www.palmdesertfoodandwine.com

March

24-26

2017

Juli Ragsdale: Hello Gail, it is so great to connect. I always enjoy the

chance to see you on tv and I am honored to have a chance to chat with

you personally.

You are constantly on the road and in the media as a leading demonstrator

and a culinary event producer. How do you stay inspired? What

personal influences play into your choices of recipes for demonstrations?

Gail Simmons: Being on the road is what inspires me. I am constantly

traveling, tasting new foods or flavor combination, learning about cultural

and culinary traditions, meeting new people and exploring new places.

There is nothing I love more than bringing all of those lessons home to

my own kitchen to add my own twist, then test and taste. In terms of

what I choose to demonstrate or cook when I am at events, a lot of my

choices are based on where I have most recently been, what’s in season

locally where I am and what I am craving at that moment.

JR: You have been documented to be in Palm Springs many times. Any

stand out visits?

GS: I try to get to PS at least once a year. Two of our closest friends

have homes here and every time I come it is a reunion for us all as we

live on the East Coast and don’t get to see them as much as we wish

we could. We love checking out new restaurants, galleries and cocktail

bars but most of all, we love cooking at their homes, relaxing and catching

up together. That said, my most memorable visit to PS ever had to

be when Top Chef shot here in 2015. We created an episode around a

massive same-sex wedding ceremony for over two dozen couples. It was

extremely emotional for everyone and a moment I will never forget on the

show. It really highlighted how far we have come since our first season in

San Francisco, when we also did a same-sex wedding challenge. Back

in 2005 when we shot it, gay marriage was not yet legal in America. Who

knew we would be still making this show a decade later and able to celebrate

marriage equality in this way? It was beautiful!

JR: Have you any favorite restaurants, hang-outs, or activities in Palm Springs?

GS: Absolutely. I love Workshop for dinner and Hadley’s Date Farm for

shakes. I also love Ernest Coffee and Bootlegger Tiki! Of course a visit

to the Parker is always fun too.

www.palmdesertfoodandwine.com

Gail joined Food & Wine magazine in 2004, where she directs special

projects, working closely with the country’s top culinary talent and acting

as liaison between the marketing and editorial teams on events and chefrelated

initiatives. During her tenure, she has been responsible for overseeing

the annual Classic in Aspen, America’s premier culinary event.

Prior to working at Food & Wine, Gail was the special events manager

for Chef Daniel Boulud’s restaurant empire.

Born and raised in Toronto, Gail moved to New York City in 1999 to attend

culinary school at what is now the Institute of Culinary Education. She

then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking

Vong restaurants, and worked as the assistant to Vogue magazine’s

esteemed food critic, Jeffrey Steingarten. Throughout her career, Gail has

contributed to several cookbooks, including It Must’ve Been Something I

Ate by Steingarten, Chef Daniel Boulud: Cooking in New York City and

The New American Chef, by Andrew Dornenburg and Karen Page. Gail’s

first book, a memoir titled Talking With My Mouth Full, was published by

Hyperion in February 2012. She is currently at work on on her first cookbook,

to be released in late 2017 by Grand Central Publishing.

In 2014, Gail and her business partner Samantha Hanks, founded

Bumble Pie Productions, an original content company dedicated to

discovering and promoting new female voices in the food and lifestyle

space. Their first series, “Star Plates”—a collaboration with Drew Barrymore’s

Flower Films and Authentic Entertainment—premiered September

2016 on the Food Network.

In addition to her work on Top Chef, Gail makes frequent television appearances

on NBC’s TODAY, ABC’s Good Morning America, and Fox

& Friends, among others. She is regularly featured in such publications

as New York magazine, Travel + Leisure, GQ, People, Entertainment

Weekly, Los Angeles Times, and was named the #1 Reality TV Judge

in America by the New York Post. Along with her annual appearance

at the Food & Wine Classic in Aspen, she makes regular appearances

at the nation’s foremost culinary festivals, including the Austin Food &

Wine Festival and South Beach Wine & Food Festival.

Gail currently lives in New York City with her husband, Jeremy and

daughter, Dahlia Rae.

JR: I heard you have a young daughter. She is three? Do you find yourself

learning many things from her?

GS: Yes she just turned three! At the risk of sounding cliché, parenting

is the hardest, most surprising and most rewarding job I have ever had. I

learn from her every day: lessons in patience, in knowing the importance

of slowing down and finding joy in little moments together, and especially

how to problem solve in unexpected ways. Every child and every family

operates differently, has different likes and dislikes, and reacts uniquely

to any given situation. She has taught me to be so much more flexible in

my life and daily decisions, and to not sweat the little details but instead

enjoy the NOW. We laugh so much together which is the best feeling in

the world. I am so thankful for that!

JR: Any clues or teasers about what you may present at Palm Desert

Food & Wine 2017?

GS: I am doing a cooking demo on Saturday with Brooke Williamson, a

chef I have admired since she first set foot on the set of Top Chef in season

10. She returned for our most recent season in Charleston (season

14). We both fell in love with the city and its food, so it seems only fitting

that we cook a few simple but delicious dishes inspired by our experiences

there.

JR: Do you have any outstanding favorite wines at the moment?

GS: I rarely drink the same bottle of wine twice when I am out as these

days there are so many new winemakers and varietals I want to try. I love

the natural wine trend we are seeing now in wine bars around the country,

as well as all the orange wine available. These new, emerging wines

can be challenging in the best way, delicious and unusual.

JR: Any favorite charities?

GS: As mentioned above, I sit on the board of several incredible organizations

for causes I am passionate about, including Hot Bread Kitchen,

City Harvest and Common Threads. For 2017, I am also really excited

about working on projects with Chop Chop magazine (chopchopmag.

org) as well as Cycle Kids (Cyclekids.org) and the Environmental

Working Group (EWG.org).

JR: Palm Springs is a very giving town to the hungry so you fit right in

here! We look forward to seeing you at the festival. Thanks Gail!


a

event

The seventh annual Palm Desert Food & Wine presented

by Agua Caliente Casino Resort Spa takes place March

24–26, 2017, at The Gardens on El Paseo in Palm Desert,

California, in the Ferguson Grand Tasting Tent. Organized

by Palm Springs Life, it features the brightest and most

inspired chefs from across the country for three extraordinary

days of culinary and wine and craft beer tastings

in the heart of the famed El Paseo shopping district. The

event features a standout roster of celebrity chef demonstrations

and showcases the Coachella Valley as the

ultimate culinary destination.

Palm Desert Food & Wine TM festival, is a Palm Springs Life

magazine event. Tony Marchese, co-owner of TRIO Restaurant,

one of the hippest and most savoury restaurants

in Palm Springs, is also producer of the Palm Desert Food

& Wine, presented by Aqua Caliente Resort and Spa.

Thanks to these amazing producers, the Coachella Valley

is treated to a spring festival that is both fun and informative.

You can sample from some of the finest restaurants

in Southern California while sipping of some of the finest

wines in the world, many of which are Californian wines.

The event begins on Friday, March 24 with the James

Beard Gourmet Four-Course Luncheon featuring emcee

Gail Simmons, food expert, Food & Wine’s Special Projects

Director, and judge on Bravo’s TopChef.

The luncheon is expertly prepared by four celebrity chefs

and served in an elegantly appointed tent, followed by two

days of Grand Tastings featuring delectable morsels from

more than 40 restaurants, created by renowned chefs from

all across California and beyond. More than 60 premium

and sparkling wines will be offered as well as craft beers

and spirits. Participants will be able to interact with the

vintners, spirits purveyors, brewers, and chefs to discuss

the offerings in detail.

PHOTO BY ERIN PETERS

www.palmdesertfoodandwine.com


a

www.palmdesertfoodandwine.com

event

Beekman Boys

Brent Ridge & Josh Kilmer-Purcell

“The Founders of Beekman 1802”

Television reality show personalities, authors,

and creators of lifestyle product brands.

When Josh Kilmer-Purcell and Dr. Brent Ridge

bought the Beekman Farm in upstate New York

in 2008, they didn’t just start a farm, they started a

movement. A mere five years later they already have

a hit TV show, bestselling books, product lines in

leading retailers, a massive social following, and a

James Beard nominated lifestyle website. They’ve

been featured in most major media outlets, including

The New York Times, USA Today, Vanity Fair,

The Martha Stewart Show, Rolling Stone, Dr. Oz,

Vogue, The Rosie O’Donnell Show, O Magazine,

and more.

Known best as “The Fabulous Beekman Boys”

from their hit television reality show, the duo has put

their stylish stamp on seasonal living. Their farm and

surrounding community serves as the inspiration for

their lifestyle brand, “Beekman 1802.” The brand’s

signature beauty, home food products can be found

on the shelves of Henri Bendel, Anthropologie,

Williams-Sonoma and other national retail partners.

The Beekman 1802 cookbook was launched on QVC

to record sales, and the memoir of their farm life,

The Bucolic Plague, was a national best seller. The

2011 launch of their Beek-man 1802 Blaak Cheese

resulted in a wait-list of over 7500 people.

Aarti Sequeira

Aarti Sequiera trained at the New School of Cooking in Culver City

and in 2007 earned a professional certificate. In 2008, she started an

online cooking variety show called Aarti Paarti. Drawing on the flavors

of her childhood, Sequeira uses Indian ingredients in her cooking, and

credits much of her culinary inspiration to her Indian cultural background

and her mother's influence.

In 2010, Sequeira became a participant in the

sixth season of The Next Food Network Star,

a reality series on the Food Network. She was

among 12 contestants participating in cooking

competitions and on-camera challenges to

determine who would be awarded their own

culinary show on the network.

Although Sequeira believed her experience

with the Aarti Paarti online show would give

her an advantage with the camera segments,

she instead found them to be very challenging.

Judges and critics were attracted to her bubbly

personality, sense of humor, on-screen charisma

and strong food. During the season finale

on 15 August, Sequeira was selected as winner

of The Next Food Network Star beating out two

finalists. Her show Aarti Party focuses on sharing

easy ways to enhance American favorite

dishes with simple but unique Indian influences.


LIVEMAGAZINE.TV

exclusive

by Juli Ragsdale

MEET CHEF STUART O’KEEFFE

Celebrity Chef, Television Personality, and Cookbook Author

Juli: Hi Stuart. You have been coming to Palm Springs for a while, but

I first met you at a Visiting Nurses Association gala couple of years

ago. It is great to talk with you again. I am curious, how did you discover

a desire to chef?

Stuart: I learned very early that to feed means to love. Being a child

in my mother’s kitchen was a pretty spectacular gift; it was there that I

learned what it meant to put your heart into your cooking. Despite being

a full-time business owner, she still made it a point to create meals

using the freshest ingredients available. The example she set taught me

that cooking from the heart was a creative outlet as well as an effective

way to care for others. She was patient and allowed me to help her as

best I could. By the time I was seven years of age I had become a right

handy sous-chef. Around eleven, I was able to find my way into my aunt’s

kitchen as well, where my cooking instruction expanded. I would often

abandon my homework in favor of helping her bake lavish pastries and

pies and was always fascinated with the way ingredients would come

together when used with care and enthusiasm.

JR: What became the path to a professional career?

Stuart O’Keeffe

products. The experience of speaking in front of groups of thousands

gave me a new type of confidence in my abilities and a renewed enthusiasm

for sharing my passion.

JR: How did you come to work with the Food Network?

SO: During my time with Tupperware, I was chosen to star alongside

other talented chefs in a new reality show for Food Network, Private

Chefs of Beverly Hills. It was designed to give a glimpse into our experiences

with some of the most demanding clients in LA. I loved the show

because it actually was real. I had been cooking for this clientele for a

couple of years. I had gone through many things that held entertainment

value. I was able to be myself, present my food to some very discerning

palates, and share it with the rest of the world. I also made some pretty

great friends and pushed myself to cook elegantly and act gracefully under

some heavy pressure. No one wants to lose it when the camera is on!

JR: But then you went back to Ireland?

www.palmdesertfoodandwine.com

SO: Yes, after gaining success in the US, I finally had the chance to

SO: My avid fascination lead to a BA in Culinary Arts from the Dublin

Institute of Technology. There, my natural interest, joy and intrinsic

abilities merged with a classical, formal education. Being in close proximity

to France and its abundance of culinary history and influence, as well

as traveling extensively throughout Europe while in school, enriched this

experience. I spent four months in a small restaurant outside Bordeaux

working and training in the preparation of classic, high-end French cuisine.

I spent time in Dublin, furthering my experience with the hearty,

robust ingredients that make up Irish fare. Traveling and cooking in various

cultures not only expanded my skill set, it taught me the single most

important rule to cooking: using fresh, local, top-quality ingredients is the

secret to producing good food.

JR: So true. How did you make it to the US to become a celebrity tv

chef?

SO: I moved to America to expand my career and was lucky enough to

be met with opportunity after opportunity. Napa Valley was my first stop

and it was there that I was introduced to the American love for food and

wine. The culinary philosophy in Napa is simple but astounding: simplicity

is key, and if you respect your ingredients and allow them to maintain

their natural flavors and textures, you can literally be the conduit through

which people experience the land itself. There is a respect and understanding

of terroir there that I hadn’t experienced previously and I was

charmed to find out that it not only influenced the wine making there but

also the culinary culture.

Leaving Napa was difficult, but I had begun to shape a picture of what

I wanted my future to look like, and that included sharing the love I had

for cooking. My mom passed it to me, my education enhanced it, and I

was ready to lavish it on others. However, the thought of being a formal

educator didn’t feel right- I wanted to reach lots of people in an approachable

way. So, this scruffy Irish boy decided to move to Los Angeles and

pursue a career in television.

JR: I guess that was a big change!?

SO: In the beginning, living in LA wasn’t easy. I knew no one. But eventually

I made my way into a restaurant kitchen and began cooking. I had

to work more than one job to get by but was eventually given opportunities

to work large Hollywood parties such as Oscar events for InStyle,

Vanity Fair and Elton John. I made as many connections as I could and

picked up as many jobs as I could handle. Eventually, I met a manager

who was willing to take me on and help me figure out the whole process

of going on auditions, making a name for myself and building a career.

After lots of auditions, I was asked by Tupperware to be their spokesperson

in the US and Canada. My two years with the company were

incredible. I was privileged to travel around the country offering advice on

healthful cooking as well as ideas for getting the most out of Tupperware

go home and show the Irish audience how and what I like to cook. I went

home and started the show,Stuart’s Kitchen. It really was a full circle moment

for me. Although I’ve gotten to travel extensively and meet amazing

people, Ireland is my heart’s home and I couldn’t wait to connect with

people there through the show.

JR: You also had an opportunity to return and shoot Home Made Simple

on OWN, Oprah’s network?

SO: Yes, along with host Paige Davis, I got in the kitchen to show families

how to make cooking and eating simple, hearty but healthy.

JR: Thanks so much for your time. We look forward to seeing you at the

Palm Desert Food & Wine TM !

For tickets and more info on Stuart’s schedule at the event, check the

web site: www.PalmDesertFood&Wine.com


Meet Tory!

www.palmdesertfoodandwine.com

Tory McPhail

Executive Chef, Commander’s Palace, New Orleans, Bravo’s Top

Chef, and James Beard Award Winning chef

Tory McPhail has followed a path forged from hard work to arrive at the

historic Commander’s Palace restaurant’s storied chef legacy, which has

cultivated the likes of Emeril Lagasse, Paul Prudhomme, and Jamie

Shannon.

McPhail hails from Ferndale, WA, a small town near the Canadian

border, where he learned to appreciate local goods and the comfortable

gathering place of his parents’ kitchen. Corn planted in the spring would

become dinner in the summer; fish caught in the afternoon from his family’s

stocked pond would make it to the plate by dusk. “I knew food didn’t

just come from the grocery store and magically appear there,” he says.

“Being able to watch it all grow gave me a passion for natural foods.”

After high school, McPhail attended Seattle Community College and

received an ACF-accredited degree in culinary science. Compelled by

New Orlean’s history, soul, and Mardi Gras celebrations won him over,

he moved upon graduation and at just 19, he was hired by Commander’s

Palace Executive Chef Jamie Shannon. He worked diligently through all

12 stations of the kitchen, honing his craft and making a positive impression

on his boss.

In search of “as much experience as possible, as quickly as possible,”

McPhail later completed a series of stints at several culinary hot spots,

including the Breakers Hotel in Palm Beach, FL; the Michelin-starred

L’Escargot in London and its sister restaurant, the Michelin two-star

Picasso Room; and the Caribbean/Creole-intensive Mongoose Restaurant

in the U.S. Virgin Islands.

In spring of 2000, McPhail returned to the Commander’s family as executive

sous chef at Commander’s Palace Las Vegas. Though he loved his

job there, New Orleans and Chef Shannon beckoned, and he returned to

the Big Easy where the Brennan family named him executive chef of the

original Commander’s Palace in January 2002.

Today, McPhail continues his dedication to creating and sustaining strong

relationships with local purveyors, as well as executing exciting dishes

in the Commander’s kitchen. “I’m always thinking very forward when it

comes to Creole food,” he says. A passionate and resolute chef who pursues

culinary perfection, McPhail delights in exploring a variety of flavors

Friday, March 24

11:30am – 2pm

James Beard Gourmet Four-Course

Luncheon, hosted by food expert, Food

& Wine Special Projects Director, and

judge on Bravo’s Top Chef,

Gail Simmons

in his seasonal menus — embracing Creole traditions while updating

classic dishes with fresh, local ingredients. His Creole Seared Gulf Fish,

for example, showcases farm-fresh produce like Spring Mushrooms,

Corn, Fingerling Potatoes and seared Speckled Trout.

McPhail’s masterful work has not only kept Commander’s Palace at the top

of critics’ lists, but has also led him to numerous TV appearances, including

Bravo’s Top Chef, on which he was a guest judge along-side Commander’s

Co-Proprietor Ti Adelaide Martin; NBC’s Today; CBS’s Early Show;

Paula’s Party with Paula Dean; After Hours With Daniel Boulud; and numerous

Food Network programs, including Sara’s Secrets, My Country, My

Kitchen, Into the Fire, and Bobby Flay’s Food Nation. Tory also co-hosted

Off the Menu, which aired on Turner South Network for six years.

A James Beard Rising Star Chef and Best Chef South winner, McPhail

was also named one of the best chefs in the country by TheDailyMeal.com

in 2013, as one of Saveur magazine’s inaugural “Tastemaker Chefs” in

2012; awarded the winner of the Great American Seafood Cook-Off in

2009; co-authored Commander’s Wild Side with Martin, a collection of

recipes taken from the legendary restaurant’s kitchen; has served on the Nutrition

Advisory Board for Cooking Light magazine; and has been a spokesperson

for Wild American Shrimp and for McCormick’s Old Bay seasoning.

Corn planted in the spring would become dinner in

the summer; fish caught in the afternoon from his

family’s stocked pond would make it to the plate by

dusk. “I knew food didn’t just come from the grocery

store and magically appear there,” he says.

“Being able to watch it all grow gave me a passion for natural foods.


LIVEMAGAZINE.TV

exclusive

by Juli Ragsdale

www.palmdesertfoodandwine.com

Zac Young

ZAC YOUNG

Pastry Director of Craveable Hospitality Group

Juli: You went to college for musical Theatre. How did that lead to baking?

And how did Radio City Music Hall play into this?

Zac: It was all one big accident. I moved to New York to sing and dance,

while performing, I constantly found myself hanging out in the costume

shop. I ended up working in the wig department at Radio City. I wanted

to make christmas cookies, but had never done it. My mother is vegan

so we didn’t really do the holiday sweets thing. I bought a Kitchenaid and

a cookie book and started baking my way through it. I kept bringing the

fruits of my labor into work. One day, someone asked if she could buy

some as a Christmas present. Cash for cookies? Now we are talking!

After the Christmas season ended, I enrolled in culinary school, purely because

I wanted to spend my days making cookies.

JR: You are the Pastry Director for Craveable Hospitality Group. How

many restaurants is that and how do you handle all that?

ZY: We operate 7 full service restaurants with 2 more opening this year

as well as 6 fast casual concepts. Technology is my best friend. Not only

can I talk to our kitchens we can facetime and share pictures and ideas.

It’s pretty amazing. Earlier this year, I was in Aspen Kitchen facetiming

with Bloomingdales to approve packaging and shipping for Valentine’s

Day… welcome to 2017!

JR: Yes, thank goodness we have come a long way! I want to congratulate

you on your success on Top Chef: Just Desserts! What was the

show like and how was it working with Gail Simmons?

ZY: The show was a marathon, physically and emotionally exhausting,

Gail made it all worthwhile. She was so encouraging, so smart with her

feedback, and, of course, her wardrobe and shoes were En Pointe. We

all looked forward to her walking into the kitchen. The collective experience

of the show was a bonding experience for both the chefs and the

judges.

JR: We’ve heard about your Frozen Margarita Pie. Tell us about that.

ZY: I’ll use any excuse to keep a bottle in the kitchen. I don’t drink at

work, but I’ve been known to make a “to go” beverage for my subway ride

home* *Drinking in public is illegal and subject to various local punishments.

I do not condone it… however… if it looks like juice….

JR: You have been known to say “I bake outside of the box!” What do

you mean by that?

ZY: My whole life I’ve colored outside the lines, I have always found my

own way of doing things.

Meet Zac!

JR: I’d like to thank Tony Marchese of TRIO Restaurant and Co-Producer

of the Palm Desert Food & Wine Festival for this fun and informative festival.

It will be great to meet you Zac!

Friday, March 24, 2017

11:30am – 2pm

James Beard Gourmet Four-Course Luncheon Hosted

by Gail Simmons, Food Expert, Food & Wine Special

Projects Director, and judge on Bravo’s Top Chef

JR: That’s fun! So what is some of the best knowledge you took from

Walnut Hill? Tell us how you discovered baking is science?

ZY: The head of the theatre department at Walnut Hill told us, “If there

is anything else you would be remotely happy doing, do it, because this

industry is too darn hard.” He was talking about theatre, but I find myself

saying this when I teach or have new cooks.

In the early cookie-making days, I kept experimenting with flavors and

ingredients. Swapping chocolate covered pretzels for chocolate chips

worked really well. Putting fresh blueberries in an oatmeal cookie was a

failure. I came to love the creativity within the bounds of science. There is

only so far you can stretch a recipe before the ratios no longer work.

photos: Melissa Hom


Brooke Williamson

www.palmdesertfoodandwine.com

Award-Winning Co-Chef/Co-Owner, Tripel, The Hudson House, Playa Provisions, Da Kikokiko

Born and raised in Los Angeles, California, Brooke Williamson has

carved out an impressive résumé full of leading roles and professional

achievement, such as being the youngest female chef to ever cook at

the James Beard House. Although officially beginning her career at the

young age of 17, Williamson always wanted to be a chef for as long as

she can remember. “I love creating things that make people happy, and

I’ve found that food genuinely does that,” she explains.

Williamson began her culinary career as a teacher’s assistant at the Epicurean

Institute of Los Angeles, followed by securing her first kitchen

position as a pastry assistant at Fenix at the Argyle Hotel, under the

tutelage of Michelin-starred Chef Ken Frank. Her undeniable star quality

and concentrated creative energy brought her to Chef Michael McCarty’s

nationally acclaimed restaurant Michael’s of Santa Monica, where

she worked her way up from line cook to being their youngest sous chef.

Desiring to travel and experience other restaurants, Williamson later

staged at the renowned Daniel restaurant by Chef and Owner Daniel

Boulud in New York City. Two years later, Williamson was appointed her

first executive chef position at the notable Los Angeles restaurant Boxer.

Following that, she opened the Brentwood eatery Zax as Executive

Chef, where she began to develop her signature California-inspired cui-

The two opened their first independent venture together a couple years

later, Amuse Café in Venice, followed by Beechwood restaurant soon

after, earning them the title of “Rising Star Chefs” from StarChefs in

2004. Although both are now closed, in 2009, the wife and husband team

opened Hudson House, an elevated gastropub in Redondo Beach, followed

by The Tripel in 2011, a modern American and craft beer dining destination

in the neighboring beachfront community of Playa del Rey. During

that time, Williamson became certified by The Court of Master Sommeliers,

given her strong interest in wine that first sparked in the early 2000s

after traveling extensively through France and Spain. In 2014, the culinary

couple debuted a unique four-in-one-concept, Playa Provisions, featuring

a grab-and-go marketplace, King Beach; an artisanal ice cream shop,

Small Batch; a seafood dining spot, Dockside; and an intimate whiskey

bar, Grain. Williamson was a runner-up on Bravo’s Top Chef Season 10

in Seattle, which catapulted her career and led to her participating in other

national shows like Bravo’s Top Chef Duels, Esquire network’s Knife

Fight (where she took home the win), and starring as the host and mentor

on MTV’s House of Food. In June 2015, Williamson and Roberts

opened Tripli-Kit, a culinary-focused retail store, selling unique kitchen

gadgets, cookbooks, and other cooking essentials. In October 2016, the

duo debuted their fifth venture in Playa Vista, a fast casual, Hawaiian concept

called Da Kikokiko, celebrating Hawaii’s popular street foods, including:

poké, shave ice, and musubi. During her day-to-day operations, she

works alongside Roberts creating new menus, running the front and back

of the house, and managing their multiple concepts.

sine — infused with local ingredients, global flavors, and centered around

the idea that simplicity goes a long way. While at Zax, she also met her

husband and business partner Nick Roberts.


27

LIVEMAGAZINE.TV

exclusive

by Juli Ragsdale

Casey Thompson

Texas native Casey Thompson made her professional start under celebrity

chef Dean Fearing at Rosewood Mansion on Turtle Creek, one of

Texas’ most historic fine dining restaurants. From there, she opened and

became the Executive Chef at one of Dallas’ most popular Asian restaurants,

Shinsei.

Chef Thompson will be at the Palm Desert Food & Wine TM festival, a

Palm Springs Life magazine event. Visit Casey Saturday March 25th in

the VIP Tent 1 at 1:30.

Casey Thompson of Bravo’s “Top Chef”, Seasons 3, 8, & 14 (Napa, CA)

Juli: I read you worked under Celebrity Chef Fearing. What was it like

working with such an icon?

Casey: Dean is a true legend. He really is a rockstar. I learned a lot from

working in his kitchen, but I mostly learned how to treat staff. He was

always personal with each and every person on his staff and knew about

their families and their lives. The kitchen lit up when he was there. The

guests in the restaurant absolutely enjoyed his presence. He was one of

the original “chef celebrities.” And, with guest chefs like Wolfgang, Emeril,

and a young Bobby Flay, I feel like I have known those chefs forever.

Meet Casey!

www.palmdesertfoodandwine.com

Casey Thompson,

was Napa Valley

(Season 3 finalist of

Top Chef and

participant in

Season 8

and the upcoming

2016-2017

Season 14

Top Chef All-Stars)

JR: What was Shinsei like in Dallas?

CT: Shinsei was my first taste at my own personal “small” town rock star

abilities. We were extremely popular and very busy. I was the chef, sous,

pastry person, prep cook and part time dishwasher when needed.

JR: How did you get to the hit BRAVO show Top Chef?

CT: Back in the day...ahem ;) , they came to me. No auditioning, no try

out. They had heard through my peers that I was a good chef and they

asked me if I wanted to do it.

JR: You earned the title ‘FAN FAVORITE’. How did that happen and how

did it make you feel?

CT: I have no idea how that happened. I was just being me- however that

may be. And, quite frankly, it was all such a blur- it just happened. I didn’t

even know there was a prize! To this day though, I am proud of it. I stayed

out of the craziness, kept my head down and it paid off. I rather be loved

than hated on that show!

JR: San Francisco is a beautiful city. I lived there for 4 years. What was

the influence or decision making that lead you to The City?

CT: I was working for Clorox and some of their brands in Oakland. I

loved to work there because I felt like a tiny fish in a big pond and there

was so much in the culinary world going on that I didn’t even know about!

I became an absolute tourist and then one day, when I boarded the plane

to head back to Dallas, tears began streaming down my face. I knew that

my heart belonged to San Francisco and I wanted to relocate.

JR: How did you become the American Ambassador for Argentinian

Malbec, a brand of Moet-Hennessy?

CT: After I moved out to the Bay Area, I put a lot of work and concentration

into the pairing of food and wine. Malbec had just become very

popular with people my age for it’s affordability and ability to find all over

the US. I believe I had done an event and served someone that then

recruited me to be their spokesperson. It was a LOT of fun and I enjoyed

educating others.

JR: What inspired you to open Brownstone Restaurant in Fort Worth?

And what is Brownstone like?

Friday, March 24

11:30am – 2pm

James Beard Gourmet Four-

Course Luncheon Hosted by Gail

Simmons, Food Expert, Food &

Wine Special Projects Director,

and judge on Bravo’s Top Chef

JR: The Mansion on Turtle Creek is so beautiful and peaceful. How long

did you chef there and what would you say is one of the best influences

you may have picked up from that experience?

CT: It was a lovely place. It was very busy though! That kitchen was

always bustling. If it wasn’t a full dining room each night, it was a house

full of dignitaries or world leaders. I was there for a little over 4 years. I

learned how to work hard at the Mansion. How to be organized, to be efficient

and I realized I had to put in the work to get out of the career what

I wanted.

CT: When I was approached about opening the restaurant in Fort Worth,

I was excited to do something southern, back in my home state. It was

always going to be a part time project, as I was living in the Bay Area at

the time. I had a really good time coming up with the menu and sourcing

farm fresh ingredients from local farmers in the area. The menu was

twists on classics and received a great review and much critical acclaim

from local publications in the DFW area. Best fried chicken livers and hot

sauce you’ll ever have!

JR: With all this diverse experience it seems you create a blend of your

own style to each version. How would you describe your style?

CT: I am in love with all cuisines and how they are represented in each

culture. I morph as I find new techniques and ingredients. I cook with

fresh flavors, bright colors and thoughtfulness towards the environment.

My least favorite question I am asked as a chef is “what is your favorite

thing to cook”. It depends on the time, day, season, and my mood. Cooking

is about what you have to work with, whom you are feeding, and the

situation in which you are cooking for.

JR: We are so happy to have Casey at the Palm Desert Food and

Wine TM festival and thank you Tony Marchese for Co-Producing this great

experience for all of us. What are your plans for the festival?

CT: I am cooking at the James Beard Luncheon. I am super excited.

Mostly because Gale Gand is doing a course during the meal. I used to

watch her on TV and I look up to her. Now, people say they watched me

on television, cooking, and that blows my mind. I am stoked.

JR: Thank you for your time Casey. Lastly, will you have any ‘down’ time

to enjoy Palm Springs?

CT: I am going to make sure I do!!! Thank you!


a

www.palmdesertfoodandwine.com

event

Tony France

Chef, JW Marriott Desert

Tony France fell in love with food and cooking at a very young age. He

loved being in the kitchen with his Dad trying new ingredients and sampling

dishes. When he was about 6 years old, he had a remarkable and

memorable experience at The Ritz Carlton Pasadena where he and his

family enjoyed an incredible holiday dinner. At that moment he knew he

wanted to be a chef.

In 2010, after a year at Azusa Pacific University, Tony decided to follow

his true passion and proceeded to attend Le Cordon Bleu College of

Culinary Arts in Pasadena, California. While attending school he was

recommended by the Dean of Students to work for the Executive Chef at

the Hollywood Magic Castle. He graduated first in his class with honors

in 2011.

Continuously striving to learn and grow, Tony began working for Hyatt

Regency in Santa Clarita as well as staging for the Hyatt Andaz West

Hollywood. However, his main goal was to work for The Ritz Carlton.

In 2012, Tony joined The Ritz Carlton and dedicated the next 5 years to

learning, growing, and refining not only his cooking but his leadership

skills as well. Tony was blessed to be surrounded with an eclectic group

of international chefs who really helped guide and grow him as a chef and

culinary leader. He quickly rose through the ranks becoming the Jr. Sous

Chef of Banquets for the Ritz Carlton in Marina del Rey. Focusing on

Regional California Cuisine with a Mexican flare, Tony now joins Rockwood

Grill as their Restaurant Sous Chef.

Christopher S. Mitchum

Christopher S. Mitchum

Executive Chef, Lantana Restaurant

at Hyatt Regency Indian Wells Resort & Spa

As a child in the show-me state of Missouri, Chris Mitchum’s young

palate savored the unmistakable flavors of fresh produce harvested

from his grandfather’s farm. Memories of handpicked raspberries, tomatoes

and corn fueled a culinary passion that led him to Hyde Park’s

Culinary Institute of America.

After graduation, Chef Mitchum left his imprint over a career with

Hyatt hotels and resorts from the urban chic cuisine of Cambridge to

Monterey’s coastal California classics and across the Pacific to the

windswept native flavors of Maui. Across the country and in his travels

around the world, Mitchum’s creative spins on home-style as well as

exotic cuisines left patrons and guests with the gift all travelers treasure

from that special dining experience – unforgettable memories of flavors

and ingredients combined with a sense of place.

Today, as Executive Chef at the Hyatt Regency Indian Wells, Chef

Mitchum indulges spa guests in savory healthful fare while elevating

the dining adventures of the resort’s private villa VIPs and restaurant

patrons with an ever-changing assemblage of gourmet feasts. Guests

can enjoy seasonal menu offers with stunning views of the desert panorama

or watch the professional culinary team at work in the open air

kitchen

His best menu planning comes while he’s paddling out to catch the

next big wave, skiing one of his favorite chutes, backcountry camping,

fly fishing or mountain biking imagining the next perfect dish to share.


summer of 2013 Gale was the guest chef for 2 weeks on A-Rosa’s Rhone River

Cruise through the south of France. This summer she will sail to Tahiti to take a

group to a vanilla plantation. She also does Food Innovation with The Hyde Park

Group in Chicago for large and small food companies.

March 24-26, 2017

LIVEMAGAZINE

EXCLUSIVE by Juli Ragsdale

www.palmdesertfoodandwine.com

Celebrity Chef

Gale

Gand

Returns to the Desert

Even in a large format magazine like LIVE Magazine it would be a daunting

task to outline in entirety the achievements of celebrity Chef Gale Gand. She

is a nationally acclaimed pastry chef, restaurateur,cookbook author, television

personality, teacher, entrepreneur, and mother. Chef Gand has been recognized

as Outstanding Pastry Chef of the Year by The James Beard Foundation and by

Bon Appetit Magazine and has been inducted into the Chicago Chefs Hall of

Fame.

In March of 2017 we will have the pleasure of a returning visit when Gale Gand

kicks off the Palm Desert Food & Wine 2017 festival, presented by Agua

Caliente Casino Resort Spa from March 24-26, 2017. First, Gale will hold “Pie

Camp” on Saturday giving us Pie Baking tips. She will demonstrate again on

Sunday at 1pm (VIP Tent 1).

For 8 years, Gale hosted the Food Network series “Sweet Dreams,” the first

nationally televised all-dessert show anywhere. Gale has made appearances

on “The Martha Stewart Show,” “Oprah,” “The Dr. Oz Show,” “Baking With

Julia” (Child), “Good Morning America,” “The Rachael Ray Show” and “The

Today Show.” She competed on “Iron Chef America” and has been featured as a

celebrity judge on “Food Network Challenge,” “Last Cake Standing,” “Top Chef”

and “Top Chef Just Desserts.”

Gale is the founding pastry chef and partner of the beloved Chicago restaurant

Tru, opened with long-time culinary partner Chef Rick Tramonto and

restaurateur Rich Melman in 1999. Tru quickly became a sensation among

Chicago’s fine dining community and has earned ecstatic praise from reviewers,

receiving accolades from the James Beard Foundation; the Michelin, Mobil

and AAA guides; Relais Gourmand; Wine Spectator magazine; and was named

Chicago’s Best Restaurant by Chicago Magazine. Prior to opening Tru, Gand and

Tramonto earned increasing acclaim at their Chicago area restaurants Trio and

Brasserie T, and at Stapleford Park, an historic country house hotel near Melton

Mowbray in Leicestershire, England, where in 1991 Tramonto and Gand became

the first American chefs to earn a Michelin Red M.

Gale is a prolific cookbook author with eight titles to her credit, including her

most recent “Gale Gand’s Lunch!,” released in April 2014. Earlier titles (written

with Rick Tramonto) include: American Brasserie (1997); Butter Sugar Flour Eggs

(1999); and Tru: A Cookbook from the Legendary Chicago Restaurant (2004). On

her own Gand authored Just a Bite (2001); Short and Sweet (2004); Chocolate

and Vanilla (2006) and Gale Gand’s Brunch (2009), in it’s fifth printing.

Gale also produces her own artisan root beer, “Gale’s Root Beer,” which is

available nationally. And each year in the spring months, Gale and her son Gio

supply local restaurants with wild ramps foraged from wooded areas near their

suburban Chicago home.

Gale was the Chef in Residence in 2011 and 2012 at Elawa Farm in Lake Forest,

Illinois, a beautifully preserved and restored early 20th century “gentleman’s

farm” that is now home to an organic community garden, an ecological learning

center, and a meeting space for community activities and private events. Gale

hosts a series of events and cooking classes in the Elawa farm kitchen.

In addition, Chef Gand frequently teaches cooking classes at such places as

Eataly Chicago, Blackberry Farm in Tennessee, King Arthur Flour in Vermont

and Zingerman’s in Michigan, to name a few. Gale has 2 classes on Craftsy.

com available, one on Meringues which won an IACP award in 2016, and one

on Custards. She also does public speaking, cooking demonstrations and book

signings. Gale also appears frequently at national and international Food and

Wine festivals such as The Epcot Food and Wine festival at Disney World, The

Aspen Food and Wine Classic, The World Gourmet Festival in Bangkok, The San

Diego Food and Wine Festival, Pebble Beach Food and Wine Festival, etc. In the

In the summer of 2008, two of Gale’s desserts were featured at the USA House

at the Beijing Olympics. In 2011 Chef Gand was chosen by Mayor Daley to create

the desserts for Chicago’s welcome dinner for China’s President Hu in 2011.

Gale participates in many national and local charities. In 2010 and 2011, she was

a mentor in First Lady Michelle Obama’s Chefs Move to Schools initiative, which

helps fight childhood obesity through nutritional education.

Gale holds a Bachelor of Fine Arts degree from the Rochester Institute of

Technology, majoring in silver and gold smithing, and attended culinary school

at La Varenne in Paris. She resides in Riverwoods, Illinois with her husband,

Jimmy Seidita, son Gio (19), twin daughters Ella and Ruby (11).

For even more information about Chef Gale Gand, visit www.galegand.com.

Juli Ragsdale: You are known for your great desserts as well as your

many entrees. What kind of exciting things do you have planned for your

demonstrations this year?

Gale Gand: I’m making one of the earlier courses in the meal so I am doing an

appetizer course. Usually I wait to see what the other dishes are to pick what

works with them. But I’m thinking Sweet peppers stuffed with shrimp, wrapped

in bacon. I’ll also be leading Pie Camp where I teach you how to make the

perfect pie crust, and then doing a talk on vanilla after going to Tahiti this year

to lead tours at a vanilla plantation through Paul Gauguin Cruises.

JR: Because your brother Gary and his wife Joan winter in Palm Springs, we

know you have been coming to the Desert for many years now. Have you

acquired any favorite venues or activities?

GG: I always go for a date shake at Shields...I’m actually drinking tea out of a

mug from there right now! I love the Shrimp and Linguine at trio with a glass

of chilled rose, And last time I was in town cooking for Desert Trip (Though I

like to think of it as Dessert Trip!) Gary, Joan, my sous chef Kathy and I went to

eight4nine for fish tacos and their Ahi Tuna Poke, and there’s an apricot Danish

at Peninsula Pastries that makes me weak in the knees.

JR: There is nothing like a night with a bottle of wine and no cork screw to bring

out the appreciation for the simple things in life. I love tools! Could you name

your favorite high-tech and low-tech gadget in the kitchen? Any outstanding

favorites? Low tech would probably be the

current lemon squeezer, the hinged kind with

a dome shaped body that has holes in it and

handles coming from it that you put 1/2 a lemon

or lime in to press out the juice.

GG: For high tech probably my hand blender for pureeing thing right in their

container. Not sure that’s really high tech but I definitely can’t live without it!

JR: I see that you were a judge this

month for the 5th annual South Side

Pie Challenge, a fundraiser for the

Hyde Park HungerPrograms (Chicago).

Any stand out pies?

GG: There was a delicious Mixed Nut Pie with a chocolate ganache layer on

the top. Very professional looking too. I think we ended up giving that one first

place out of over 100 pies. When I asked who made it, it was the same woman

that had won last year. She’s got a gift!

JR: What are your favorite charities?

GG: We sponsored the bathrooms at the Architecture and Design Museum in

Palm Springs. Look for the sign that says “Gand Rest Stop” above the entrance

(though we call it “The Gand Cans”). I do fund raising through cooking (dessert

for large multi coursed sit down dinners) and then just give on my own to a

place called Lydia House. It is a foster home in Chicago for 40 children whose

home life is just not conducive to thriving, though they have programs to help

the parents change that with the hopes of the kids returning to the home. We

sponsored an 8 year old girl this year for Christmas, buying her needs and wants

from her wish list. It was simple things like she needed a winter coat, boots, hat,

gloves, scarf, and an Easy Bake Oven! My kinda girl! I have my kids shop with me

for all her gifts. We are doing a cooking workshop with the kids at the home too.

There’s also an organization called Selah Freedom which helps end sex

trafficking and brings freedom to the exploited providing safe houses for them.

I donate personal items to them to help women restart their lives once they’ve

been extricated from their captors. They are based in Florida but have safe

houses in the Midwest.

JR: Any current private obsessions you are willing to reveal?

GG: Well, my son Gio is doing his junior year of college abroad at the London

School of Economics and so London is one of my new obsessions, though I lived

there in the 90’s for a year. And I’ve started reading. I know that sounds funny

but up until this year my husband would kid me that I’ve written more books (8)

than I’ve read. I have dyslexia and so reading is a challenge. But something just

switched on in my brain this year (I guess you can still learn and grow in your

60’s!) and I’m enjoying reading! Which is great since I find myself on planes a lot

for work. I mostly read historic fiction and mostly stories that take place during

WW2 involving Nazi’s, occupied France and Germany, from the Jewish and non-

Jewish perspective.

JR: Thanks for your time. We will see you soon at the Festival!

Palm Desert Food & Wine 2017

SAVE THE DATE! March 24-26, 2017

The seventh annual Palm Desert Food & Wine

presented by Agua Caliente Casino Resort Spa,

takes place March 24-26, 2017 in Palm Desert, CA.

www.palmdesertfoodandwine.com


Aneka Brown, Curator

www.AnekaBrownDesigns.com

Eclectic Arts

Angelique Trent

Melanie Jones,

Kliquephotography77@Gmail.com

Danyse Bagley, Susanne Bagley

www.PoshBagley.com

Stacey Nounnan, Adam Nounnan

Coldwell Banker 760.325.4500

LP Ross

www.LPAE38.com

Pernilla Linner

www.PernillaLinner.com


2nd Annual Black

History Month

Cultural Appreciation

Curated by Aneka Brown

Fashion, Music and Art Extravaganza

The crowd begin to build just before the fashion show as a warm and pleasant shade took over

the venue. Vendors from artists to food and spirits came together on a beautiful Saturday afternoon

in Palm Springs to appreciate the cultural aspects of African Americans here in the Coachella

Valley. The event attacted an excited crowd who were served up wonderful heartfelt energywith

amazing visuals with clothing by Aneka Brown Designs and the vibrant sounds of Keisha D

who performed beautifully. If you missed the event this year, don’t miss next year. Aneka Brown

promises an even more amazing event for us!

Bernard Hoyes

www.bernardhoyes.com

Bart Ross

www.bartross.com


DESERT DENTAL

ALTERNATIVES

Bruno Lemay, DMD

dexterity, and in general they tend to eat more sweets more often, and not brush

as often.

There is also another component that needs to be explained here. In the mouth

there are several types of bacteria. Some are responsible for gum disease and

some are responsible for decay. Some people may have the best hygiene

and still have gum disease and some who have the worst hygiene may not

suffer from gum disease at all. This is because they do not have the bacteria

responsible for gum disease. Same thing for decay. Some people will be more

susceptible to decay then others even if they eat just a little sugar and have

decent dental hygiene. That is because they have that kind of bacteria in their

mouth in a higher rate then another person. But that is not a reasonable excuse.

More brushing and plaque control with a topical fluoride application daily,

preferably with a special personal tray made at the dental office will help.

Very rarely a person will suffer from gum disease and a high rate of decay. It is

generally one or the other. If someone has a high rate of decay, in general they will

not suffer from gum disease like bone loss, periodontal pockets and tooth mobility.

It is a proven fact though, that the better the dental hygiene you have and the

better your diet is in terms of limiting sugar intake, the healthier your gums and

teeth will be.

So, it is not true that decay affect only kids. As long as you have one tooth in

your mouth you are subject to get decay if you leave dental plaque on it and eat

sugar!--

Do you think that dental cavities are problems only for

children?

The best way to prevent that is to have good dental hygiene at home and

brushing after any sugar intake, and to visit your dentist 2 to 3 times a year.

Dr. Bruno Lemay

It is a general belief that cavities are for kids only. But in fact,

cavities affect all ages!

The reason why cavities are more prevalent in children is

mainly the fact that they tend to eat more sugar and have

poor hygiene habits. However, when looking at the cause of

decay, which is basically plaque with the presence of sugar,

it is easy to understand that cavities can happen at any age

even if your mouth is full of crowns.

Of course there are some people who have teeth that are

softer then others and are easier to decay but that affects

only 1% of the population. Basically any diet rich in sugar

will increase your chance of decay. Soft drinks, candies and

anything sweet will have a potency to create decay in the

presence of dental plaque. Of course in order to create

decay there has to be the bacteria that will transfer the sugar

into acid to decalcify the tooth. It is called dental plaque and

it forms very quick after eating. The better hygiene a person

has, the less they will have decay. It takes both sugar and

plaque to decay a tooth. The more you brush and floss, the

more plaque removed and the less risk of decay.

Additionally, elderly patients also tend to have more decay.

It is more obvious with elderly patients who are loosing their

Dr.

Bruno

LEMAY

760- 324-4450

www.LemayDental.com

www.facebook.com/DesertDentalAlternatives

69450 Ramon Road Cathedral City, CA 92234


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Sean Borg

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LIVEMAGAZINE

In case you’re wondering, NO folks, I haven’t fallen off the face the

earth… I’ve been working!

So many people have been sending me messages recently wondering

where I am.

Well, I’m here… I’m there… OK, OK, I’m everywhere!

Just not in Palm Springs much these days. But I do pop in and out

for the odd Mimosa...More importantly, as you can see, I’m still a

loyal columnist with LIVE Magazine… ‘Scene by Sean’ lives on. YAY!

It’s just different now, that’s all. I reported on almost every event that

Palm Springs had to offer last year and you can only take it so far, or

you run the risk of becoming over-exposed - or even worse…BOR-

ING... And boring is something I WILL NEVER BE!

I have to say; I’ve missed Levvy and Juli, though (they’re the publishers

of LIVE Magazine). Things are going great for me right now (more

on that in the near future) and I will be doing the odd featured cover

interview every now and then for LIVE with a bunch of new and interesting

people - focusing mainly on the crowd in Los Angeles.

So for my first ‘Scene by Sean,’ Los Angeles, I decided to dedicate it

to a Brit. Renowned photographer, Richard Young.

Richard and I go back YEARS… He first photographed me when I

was about 15 years old; I was partying at Stringfellows nightclub

in London’s West End (way too young to drink). Richard was one

of the most famous photographers on the ’scene’ in the UK. In the

early 1970s, Richard began his professional career as a photographer

with a rebellious act of his own – he gate-crashed the Dorchester

Hotel in the guise of a deejay to photograph Richard Burton’s

50th birthday party hosted by Elizabeth Taylor.

He was subsequently kicked out by Taylor herself, yet managed to

take a photograph that night that endeared him to the actress for the

rest of her life. Thus, the cheeky photographer’s career was born

and the door to a countless number of A-list parties, concerts, and

fashion shows around the world was opened.

Richard photographed me leaving Stringfellows, and countless

other well-known venues many times throughout my years growing

up in London. On one particular occasion, I distinctly remember

Richard photographing me leaving a club with George Michael and

his posse. I recently begged Richard to the find the pics, especially

after George’s passing. They hold such great memories.

Anyway, I can’t tell you how excited I was when my friend Lady

Victoria Hervey invited me to see Richard’s photographic exhibition

at the Leica Gallery in West Hollywood earlier this month. This was

the setting for “Rebels,” Richard’s new collection, with an opening

reception that saw some of Hollywood’s biggest and well-known art

enthusiasts and philanthropists attending the fabulous A-list soiree.

I attend the event with my dear friend Zeta Graff. YES, (Ahem) I said

Graff...as in the diamond!

Other members of the ‘in-crowd’ who attended this stunning event included,

former 70’s ‘Bond’ girl, actress - Britt Ekland, Film Producer -

Julia Verdin, Jewelry designers - Loree Rodkin and Stephen Webster,

actor Clement von Franckenstein, TV news host, Caroline Feraday,

composer Magnus Fiennes, billionaire philanthropist and investor

Nicolas Berggruen and of course Richard’s wife Susan Young!

It was great catch up with Julian Lennon, who I had not seen for

years. Julian and I giggled about how we used hang out at his house

when we were kids and call the psychic hotline wayyyy back in the

early 90’s… We used to create fake personas and laugh when the

silly - “so-called” psychics thought they getting their readings 100%

correct - but they were wrong every single time… Not even warm.

Well, he’s the son of John Lennon, not a shopkeeper or a milkman’s

child. We used to have so much fun, but the phone bills were HUGE!

Anyway, back to Richard. I am so proud to know one of Britain’s

most famed photographers; this man has truly seen it all. In 1976,

he went on tour with The Sex Pistols. He documented the punk

scene emerging in Soho, London whilst also capturing the outrageous

disco divas at Maunkberrys and the Embassy Club. He photographed

rock stars on-stage and off.

As a close friend of Freddie Mercury, Young toured the world with

Queen and attended Freddie’s outlandish birthday parties. Richard

Young’s career has spanned decades – before the dawn of the

digital age, when celebrities were less weary of cameras and nudity

was commonplace in clubs. He is a social documentarian, and a

photojournalist of an ever-changing social culture. And rebels are

the best subject matter.

Chosen from Richard’s archive of over two million photographs, this exhibition

features some of Richard’s most famous shots of society’s most-loved rebels.

I was thrilled when my date Zeta (Graff) bought Richard’s Mick Jagger

and Jerry Hall print for an undisclosed sum…

The night ended with Lady Hervey, Zeta, Julian Lennon and myself

being ushered around We-Ho by ‘the man-about-town’ who knows

EVERYONE - Reda Bouaissa. Reda got us a table at the coolest

restaurant Catch with a simple click of his fingers. Followed by us

jumping the red rope at hip nightclub, Delilah… that place is virtually

impossible to get into. But weeeeeeee did!

“Rebels,” by Richard Young, is currently on show, so if you get a

chance pop into the Leica Gallery in West Hollywood and check out

this incredible work!

Until next time ‘Sceners’!

Richard Young and Britt Ekland

PHOTOS BY HANNAH HARLEY YOUNG


Photographer

35

Richard Young’s

EXHIBITION AT LEICA GALLERY

Britt Ekland

Clement von Franckenstein

Lady Victoria Hervey, Sean Borg

Caroline Feraday, Richard Young

Stephen Webster, Richard Young, Lady Victoria Hervey, Mark Brooke, Loree Rodkin

Julia Verdin and Lady Victoria Hervey

Richard Young and Nikki Sixx

Richard Young and Julian Lennon

LIVEMAGAZINE


and

present:

harry hamlin kate jackson michael ontkean

making

love

35 th anniversary

Wednesday, march 15, 2017 • 7Pm

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37

CHADWICK

JOHNSON IN

“VEGAS…

SHAKEN &

STIRRED”

Thursday-

March 23,

2017 8pm

CHADWICK

JOHNSON

Singer & songwriter Chadwick Johnson is honored to perform his

show, Vegas…Shaken & Stirred, for his premiere show at MA4.

Beyond the intrigue of his original tunes, Chadwick and his band will

“rev up the vibe”, taking his audience on a journey of the music of

Las Vegas, then and now, from retro hit songs infused with a fresh

twist to soulful pop selections.

Winner of the 2015 Hollywood Music in Media Award for Male Vocalist

of the Year, he is sure to captivate his MA4 audiences with his exceptional

vocal stylings in this one-night only performance. Jonathan

Karrant, one of San Diego’s (and MA4’s) favorite performers, will be

Chadwick’s special guest!

Chadwick Johnson is an incredibly talented, Hollywood

Music in Media Award-winning singer-songwriter

and Las Vegas headliner who has wowed

audiences around the world with his smooth vocals

and charming persona.

Renowned for his soulful approach to music and his love of original

musical interpretation, he is a song stylist that specializes in putting

a modern yet timeless twist on every song he touches from his own

originals to Pop hits, as well as classic favorites of Jazz and Soul. Performing

fresh and exciting arrangements, he and his band are a hit with

audiences of all ages!

This amazing Las Vegas-based vocalist performs regularly in some of

the city’s most prestigious venues including The Smith Center for the

Performing Arts, Aria, Mirage, Encore Casino, and has done two international

tours to date. He also counts Ameriprise, Louis Vuitton, and

Yamaha Pianos amongst his previous clients.

Professional, experienced and versatile, Chadwick continues to impassion

his audiences with the soul and sincerity of his music.

www.ma4sd.com


AN INTERVIEW WITH DAVID DE ALBA

by Michelle “The Tall” Popkov

Since I moved to Las Vegas, I have had the

greatest opportunity to become acquainted with

the world-famous singer and theater performer,

David de Alba.

David is renowned for his female

impersonations as a legendary ensemble

member at San Francisco’s Finocchio Club;

and even in retirement, David performs two

shows a year here in Las Vegas to re-live the

glory days from his past. I have had dinner with

David many times, and last month, I asked if I

could interview him and talk about his upcoming

show, which is a tribute to Judy Garland.

SINGING AS JUDY

M: David, thank you for allowing me to talk with

you about the history of your career and your

impersonation of Judy Garland. I have seen

many of your Las Vegas shows, and I always

note how you sing so many of Judy’s numbers

with great precision. How did you discover

Judy’s music?

D: As a young teenager from Cuba, living in

Chicago in the mid 60’s, I was introduced to

Judy’s singing by two Irish ladies who owned a

small grocery store near my house. They invited

me to their apartment for tea and to listen to

Judy’s Carnegie Hall record. I was so impressed

that I collected every recording of Judy I could

find. I joined the British Fan Club in the early

70’s, where I became acquainted with the late

Sonny Gallagher—the American representative-

-who began publishing a quarterly newsletter

“Beyond Rainbows” in the early 90’s, aided by

Charles Triplett, his Club Secretary.

M: How did you learn to impersonate Judy?

D: When in high school, I was lead tenor in the

glee club, and was performing as a male dancer

in various productions. I was introduced to the

art of impersonation by a well-known hairstylist in

Chicago, since I was studying Cosmetology at the

time. As a lark, he made me up for “The Artists &

Models Ball” at the famous Aragon Ballroom. He

remarked that I resembled Judy in make-up and

should do an impersonation of her on the stage.

I would be the only one doing an impression of

her that night. My grandmother, María, made two

replicas of Judy’s pantsuit outfits.

When I was performing then, I sang over her

recordings, (not pantomime). I closed the show

with ‘What Now My Love”. I received a standing

ovation, which encouraged me to polish my act

and continue working nightclubs in the area. I

don’t say these things to promote my act, but to

show the power of such an inspiration as Judy.

I have always done my act as a loving tribute,

and never in a “campy” way and always singing

in my own voice.

This was a big thing I did then when I sang LIVE

because most female impersonators in the Chicago

area had to lip sync to recordings of famous female

singers because they could not sing well in a

femme-convincing voice as I was able to do.

I met Lorna Luft (Judy’s daughter) when

she appeared at the Fairmont Hotel in San

Francisco, and visited with her after the show.

I gave her a picture of me doing her mother in

my act. She seemed impressed, and put it top

of a nearby credenza. A few minutes later her

musical conductor came in to discuss changes

for the next show. When he saw the photo

he said “I didn’t know you brought a picture

of your mom on this tour”. She replied “This

is not Momma, this is David, who does an

impersonation of her”.

MEETING JUDY GARLAND IN PERSON

M: It must have been a huge thrill to meet Judy in

person. Please share with us how that happened.

D: The first time I saw her up close was at

the opening of “Gay Purree” in the State &

Lake Theatre, (since, a victim of the wrecking

ball). After the movie, the theatre manager

announced through the loudspeakers that Judy

was to appear on stage, but she was stuck

in heavy traffic and would arrive soon. Her

arrival was announced but the audience inside

couldn’t see her until the doors opened and she

walked from the back of the theatre to the stage

in a pool of lavender light. She wore a sleek

lavender gown, trimmed in feathers, adorned

by a “diamond” broach, and crystal shoes with

spike heels. Her hair was done in “the brush-up”

style, which was popular in the 60’s, streaked in

lavender to match the gown.

When she arrived on stage she apologized for

being slightly hoarse. She had just come from a

singing engagement at the Arie Crown Theatre.

She joked about the fact that only her voice was

used in the movie. She appeared as a cartoon

feline called Mewsette. The fans applauded. As

she took a bow her broach fell to the floor. As

she leaned forward to pick it up she exclaimed,

“I’ve lost a lot more things in my life . . .” More

applause and she walked off the stage.

She walked on a red carpet to her limousine

parked at the entrance and the audience

followed her. Some fans followed the limo to the

Ambassador East Hotel, which was her favorite

place to stay in Chicago.

The second time I saw her, (singing ‘live’) was

at the Arie Crown Theatre. Chris and Peter Allen

were on the bill with her. For the first time, to

everyone’s surprise, she opened with Sinatra’s

version of “My Kind of Town”. She was dressed

in the same gown she wore when she did a

Cole Porter medley at the Academy Awards a

month earlier in 1965. It was dusty blue, high

neck, split up the front, trimmed on the sleeves

with fur. After her performance, my mom and

I went back stage to meet her. A group of the

American Fan Club members were at the wrong

exit, and we missed her. They asked us to join

them in an open convertible to follow her limo.

It was driven very fast through the streets of

Chicago. When it looked like they had lost the

pursuit, my mom and I asked to get out. We

understand that they eventually caught up with

her at the Ambassador Hotel and joined her for

breakfast in the wee hours of the morning!

My next meeting was truly an “Encounter of the

Third Kind”. I actually met and talked to her at

the Chicago Opera House. My mom and I were

seated in the center-left, and Judy entered the

theatre from the rear doors on the right. Instead

of appearing on stage from the wings, she

created more drama by walking down the isle

of screaming fans. She wore the gold paisley

suit that she was to wear in the movie “Valley of

the Dolls”. Joey and Lorna appeared with her

on the bill this time. Lorna sang “Alfie” and Joey

played solo drums. They all performed “Me and

My Shadow” dancing and singing together with

tap dancer John Bubbles later in the show. She

also introduced a new song she had never done

before, “How Insensitive”. After the show, we

rushed to the back of the theatre and waited to

see her. Sid Luft came out first and announced

that Judy would not come out of her dressing

room for a while because “she was sweating”.

A young girl answered back “Stars don’t sweat,

they perspire!”. (No comment from Sid). Joey

and Lorna came out and were escorted the

awaiting limo. Eventually Judy appeared,

wearing a short off-white satin cocktail dress,

trimmed with white feathers. She had on a dark

tan foundation base on her face, and a deep

wine/plum lipstick. Her eyes were done with

brown eyeliner, no false lashes. Her hair still had

some glitter left over from her stage makeup.

The fans were asked to form two lines facing

each other, reception style, to make it easier

for her to greet them. When she finally was

standing in front of me and my mom Tila, she

asked “And who is this lovely lady?” My mom

replied, “I am his mother”. Judy said, looking

at me, “I wish I had a mother like yours” in a

childlike voice. My mother said, “My son adores

you! Will you give him a kiss?” Judy then

hugged me and kissed me on the right cheek.

Before she could move on, I said to her “I do a

take-off of you on stage” to which she replied,

“Do you like me that much!” I wish I could see

your act, but I am leaving Chicago to continue

my tour”.

(Can you imagine how mad I was years later

at myself for not bringing a camera to catch

that moment, or to ask for an autograph!). I

followed her to the street and saw her enter the

back of the limo where Joey and Lorna were

waiting. She kissed them several times. I can

still remember that her skin was so pale and

translucent like porcelain. The Iimo pulled away,

and that was the last time I ever saw her.

M: David, you started working at the Finocchio

Club in San Francisco in 1970 as part of the

largest female impersonation show. (You relived

the Finocchio’s story in your last Las

Vegas show.) Please tell us how you worked

your Judy Garland impersonation into your act.

D: In the early 70’s I moved to San Francisco

and joined the cast at the Finocchio Club. At

that time all singers were required to sing ‘live’

with the house band. I added Liza Minnelli and

my own international character creation, Boy-

Chic to my act.

I was honored to have had the late Charles Blair

visit and see me on stage. He was involved with

the British Judy Garland Club, and was working

for Shepperton Studios at the time “I Could Go

On Singing” was being filmed. One evening,

at another club, he stepped on stage to give a

special introduction to my Judy act.

One of the club owners--the now late Eve

Finocchio--insisted on me being myself

on-stage, and that’s when my ‘Boy-Chic

International’ act was created. But from time

to time she allowed me to do impersonations

of Judy, and then later on--when Liza became

more famous due to her movie ‘Cabaret’—I

then brought my Liza act to the Finocchio Club

stage. By the way, I was only allowed to do a

three singing numbers because I was part of a

revue, but outside Finocchio’s I was able to do

a full solo act as Judy in a concert format. That

was so much fun.

THE JUDY GARLAND MUSEUM:

M: I understand that you have the largest

private museum collection of Judy Garland

memorabilia. Please tell us a few things about

your collection.

D: Oh yes! My Judy Garland Museum contains

many of the musical arrangements that Mr.

Mort Linsey created for Judy. In my show, I

do my best to be totally consistent with those

arrangements. I have a pair of Judy’s shoes

she wore in her last movie filmed in England, “I

Could Go On Singing”.


702.339.0948

39

I began collecting rare posters and lobby cards

from her movies and concerts. In the mid-90’s I

was fortunate to acquire 12 large Judy Garland

scrapbooks from the estate of Eileen Steere, a

devoted Garland fan, with newspaper clipping

from 1938 to 1969, programs and pictures

from most of her performances and many rare

original photos.

I always sought after many rare vintage lobby

cards and posters where her movies had been

shown, and I even have many OZ related

items. One of my most cherished artifacts is a

sequined top jacket worn by Judy for her CBS

TV Series. I have a personal photo of Judy’s

she had at her home along with a cancelled

check she signed.

THE SHOW!

M: David, I have seen many of your shows, and

I am sure this one will be just as grand! Please

tell us about the show theater and how to get

tickets.

D: Sure! The show will be at the MIGV Cultural

Arts Center inside the Boulevard Mall in Las

Vegas. The show starts at 3:30 PM on Sunday

the 12th of March.

This is the same theater where I performed last

August in my historical showing of the story of

The Finocchio Club.


40

www.WANGSintheDESERT.com15

BOYS NIGHT OUT

Bar Opens • 3pm

Dinner • 5pm

HAPPY HOUR 3-7:30 pm

$4 Wells

$6 Well Martinis

424 S Indian Canyon Drive

$5 Margaritas

Palm Springs, CA

$6 Featured Monthly Vodka

760.325.9264

$5 Mai Tai www.wangsinthedesert.com

Desiree

Thank you very much for adding the 3 weekly events ads! Please could you design them

for us? You know that we always have the bottomless champagne for $3.95 per person, the

well martinis and drinks from $4.95 and the Martini Burger @ $11.95!

Again thank you very much; we really appreciate this!

Kindest regards,

134 E Tahquitz Canyon Way, Palm Springs

760.322.3776 SEE MENUS: www.pinocchiops.com

FRIDAY & SATURDAY

Bottomless champagne

for $3.95 per person

Well martinis and drinks

from $4.95

Martini Burger @ $11.95!

WHERE PALM SPRINGS DOES HAPPY HOUR

11AM - 7PM, 7 DAYS A WEEK


on thanksgiving day

breakfast 8am–11am

holiday happy hour menu

in our bar from 11am

***

for your Thanksgiving party!

41

*

new!

3-course

feast

760 327- EvEry LULU day aftEr (5858) 11am

$19 99

per person

plus tax

$16 99

Early

Bird

SpEcial 3pm–5pm daily

Open daily at 8am

hest standard for breakfast, of lunch

and dinner until 11pm.

ct Lacey at 951 223–0831

five-star

4-course menus

5 superb soups, 6 amazing appetizers

and salads, 14 exciting entrées,

there’s always a party at lulu!

thanksgiving

8 decadent desserts

dinner

$29 99 / $39 99

plus tax

at your “desert home”.

per person

A complete takeout

ready-to-serve 4-Course

Thanksgiving Feast

pick-up here at Lulu

or we’ll deliver it to you.

200 S Palm Canyon Dr, Palm Springs, CA 92262

Friday & Saturday

11 pm –1 am

Friday 12:30 am &

* *

final Saturday call

for food & drinks

new!

11 pm –1am *

delicious food • generous drinks • & upbeat music

For six people or more & upbeat $40 music

200 S Palm Canyon Dr, Palm Springs, CA 92262

enjoy our fabulous

breakfast

5 appEtizErS

5 12 dESSErtS! EntréES

includES:

8oz. Filet Mignon*

Lobster Ravioli

Pork Chop

Tilapia**

Chicken Piccata

& more!

( *add $5.99 **add $1.99)

* * *

delicious food, generous drinks

**

*

every day special from 11am

3-course

feast

*****************

$19 99

per person

sunday brunch

traditional & innovative

8am–11am every day

$19

&

Full catering also available

from 99

per

person

** for your Thanksgiving per person

11am party!

*

plus tax

–3pm Champagne, Mimosa $4.99 w/ refills

enjoy lunch our & dinner fabulous

from 11am

also! Sunday Lunch menu

sunday

award winning Voted among the Desert’s “Best”

every day

brunch

restaurants in a full spectrum

special 3-course

from 11am

of named categories lulu over one our of first the 4 years!

WHERE feast

PALM SPRINGS DOES 3 COURSES

Breakfast

every from early

Bird special

$19 99 day special

$19 99 Best

sunday

100

11am

($19. from 11am Brunch

per person

Featuring

dinner

the same

deal

plus tax

3pm–5pm

$16 99

happy hour

3-course

99 PRIX FIXE - 6p, DAILY)

restaurants for

feast

generous portions

–3Pm

Featuring the same generous portions

of delicious outdoor food dining

of delicious food on our main menu

per person

plus tax

Champagne, Mimosa $4.99 w/ refills on Brunch our main romantic menuin America!

dinner

late night dining

Great espressos, cappuccinos and lattes

new!

with Koffi’s superb fresh-roasted espresso beans early late Bird FORBES, LA TIMES

night Bites

***************** SPeCial continental/international

$19 99

diners’ choice winner 3pm–5pm

casual 760.864.TRIO dining

OpenTable Top 100

earthy eats

Dining Hot Spots the U.S.!

vegetarian/gluten-free pizza

$16 99

(8746)

per person

707 N Palm Canyon Dr

plus tax

per person

plus tax

www.opentable.com/hotspots

www.TrioPalmSprings.com

pet friendly dining

lulu Catering and eventS

*

watering hole/Bar draws rave reviews!

classic cocktail

margarita

LuLu 200 South Catering Palm Canyon strives Dr.

award-winning

to be the

martini

most reliable and creative catering and

Palm Springs

Open event 760 daily 327- company LULU at 8am (5858) in the desert, always best delivering all-day the highest standard of

for breakfast, lunch

happy hour

lulupalmsprings.com

innovation, quality and value to our

11am–closing

and dinner until 11pm.

clients. contact Lacey at 951 223–0831

8am–11am

*

Open * daily for breakfast, every lunch & day dinner. Sunday Brunch 11am-3pm

lunch & dinner

BreakfaSt

from 11am

from 8-11 every day!

Sunday Brunch

&

*

best all-day

11am–3pm

happy

$19 99

hour

* * * 3 courses with

*

9 tantalizing 11am–CloSing Appetizers,

13 delicious Entrees

*

& 8 scrumptious Desserts!

downtown Palm SPringS

*

200 S. Palm Canyon dr.

lulupalmsprings.com

s rave reviews!

tive catering and

BEST CATERER

per

person

*

*

award-winning

breakfast

8am–11am every day

lunch & dinner

from 11am

downtown Palm SPringS

200 S. Palm Canyon dr.

760 327- LULU (5858)

lulupalmsprings.com

SATURDAY

Bar Opens • 3pm

Dinner • 5pm

plus tax

HAPPY HOUR 3-7:30 pm

$4 Wells

$6 Well Martinis

$5 Margaritas

$6 Featured Monthly Vodka

$5 Mai Tai

Featuring the same

generous portions

of delicious food

on our main menu

early Bird

SPeCial

3pm–5pm

$16 99

plus tax

per person

*

*

*

*

best all-day

happy hour * *

11am–CloSing

BEST CATERER

*

WORLD FAMOUS ENTERTAINMENT

PALM SPRINGS, CALIFORNIA

MUSIC LOUNGE

6 to 9PM Kevin Miller

Kevin Miller LIVE-

March 4

Painted Hills Band & Choir

Fundraiser- Feb 25

LIVE Entertainment

Every Saturday 5-8pm

424 S Indian Canyon Drive

Palm Springs, CA

760.325.9264

www.wangsinthedesert.com


ttomless champagne

42

on thanksgiving day

breakfast 8am–11am

holiday happy hour menu

in our bar from 11am

***

for your Thanksgiving party!

*

breakfast

traditional & innovative

8am–11am every day

enjoy lunch our & dinner fabulous

from 11am

sunday

every day

brunch

special

from 11am

five-star

4-course menus

5 superb soups, 6 amazing appetizers

and salads, 14 exciting entrées,

8 decadent desserts

award winning

3-course

feast

there’s always a party at lulu!

$29 99 / $39 99

delicious food • generous drinks • & upbeat music

enjoy our fabulous

sunday brunch

*

Friday & Saturday

11 pm –1 am

12:30 am final call

for food & drinks

new!

11 pm –1am

$19 from 99

per

11am

–3pm

WHERE PALM SPRINGS DOES

Breakfast

from

HAPPY HOUR

early

Bird special 11AM - 7PM, 7 DAYS A WEEK

$19 99 $19 99 Best

sunday

100

11am

Brunch

dinner deal

3pm–5pm restaurants

per person

plus tax

$16 99

happy hour for

–3Pm

Featuring the same generous portions

outdoor dining

of delicious food on our main menu

per person

plus tax

Champagne, Mimosa $4.99 w/ refills Brunch in America!

romantic dinner

WHERE PALM SPRINGS DOES 3 COURSES

($19. 95 PRIX FIXE 11a - 6p, DAILY)

per person

plus tax

Champagne, Mimosa $4.99 w/ refills

Sunday Lunch menu

Voted among the Desert’s “Best”

restaurants in a full spectrum

of named categories lulu over one our of first the 4 years!

Open daily 8am for breakfast, lunch & dinner. Sunday Brunch 11am-3pm

also!

per person

plus tax

Friday & Saturday

* * *

delicious food, generous drinks

& upbeat music

3-course

feast

*****************

$19 99

per person

award-winning

WHERE PALM SPRINGS DOES WEEKEND BRUNCH

SATURDAYS & SUNDAYS | 10AM - 3PM

&*

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

*

BreakfaSt

from 8-11 every day!

Sunday Brunch

late night dining

Great espressos, cappuccinos and lattes

new!

with Koffi’s superb fresh-roasted espresso beans

FORBES, LA TIMES

late night Bites

continental/international

diners’ choice winner

casual dining

OpenTable Top 100

earthy eats

Dining Hot Spots the U.S.!

vegetarian/gluten-free pizza

www.opentable.com/hotspots

pet friendly dining

lulu Catering and watering eventS hole/Bar draws rave reviews!

classic cocktail

margarita

LuLu 200 South Catering Palm Canyon strives Dr. to be the

martini

most reliable and creative catering and

Palm Springs

event 760 327- company LULU (5858) in the desert, always best delivering all-day the highest standard of

happy hour

lulupalmsprings.com

innovation, quality and value to our

11am–closing

clients. contact Lacey at 951 223–0831

person

every day special from 11am

plus tax

breakfast

8am–11am every day

lunch & dinner

from 11am

downtown Palm SPringS

11am–3pm $19 99

3 courses with

9 tantalizing Appetizers,

13 delicious Entrees

& 8 scrumptious Desserts!

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com

* * *

LIQUID

BEST CATERER

catering

*

200 S. Palm Canyon dr.

760 327- LULU (5858)

lulupalmsprings.com

Featuring the same

generous portions

of delicious food

on our main menu

early Bird

SPeCial

3pm–5pm

$16 99

plus tax

best all-day

per person

happy hour

*

*

*

*

* *

11am–CloSing

*

Full Beverage Service for Any Size Event

including CRAFTED COCKTAILS

very much for adding the 3 weekly events ads! Please could you design them

know that we always have the bottomless champagne for $3.95 per person, the

is and drinks from $4.95 and the Martini Burger @ $11.95!

k you very much; we really appreciate this!

ards,

SATURDAY & SUNDAY

760.864.TRIO (8746)

www.TrioPalmSprings.com

707 North Palm Canyon | Phone: 760.832.7343 | www.LiquidCatering.com

Liquid Catering is a division of TRIO Restaurant | License Type 58/47 # 480316

WHERE PALM SPRINGS DOES 3 COURSES

($19. 99 PRIX FIXE 11a - 6p, DAILY)

134 E Tahquitz Canyon Way, Palm Springs

760.322.3776 SEE MENUS: www.pinocchiops.com

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com


43

every day special from 11am

3-course

feast

*****************

$19 99

per person

plus tax

Featuring the same

generous portions

of delicious food

on our main menu

early Bird

SPeCial

3pm–5pm

$16 99

plus tax

per person

*

*

*

*

award-winning

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

8am–11am * every day

*

BreakfaSt

from 11am

lunch & dinner

from 8-11 every day!

Sunday best Brunch all-day

&

11am–3pm $19 99

3 courses with

9 tantalizing Appetizers,

happy hour

13 delicious Entrees

& 8 scrumptious Desserts!

* * *

*

downtown Palm SPringS

200 S. Palm Canyon dr.

760 327- LULU (5858)

lulupalmsprings.com

* *

11am–CloSing

*

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

*

*

BreakfaSt

from 8-11 every day!

Sunday Brunch

11am–3pm $19 99

3 courses with

9 tantalizing Appetizers,

13 delicious Entrees

& 8 scrumptious Desserts!

LIQUID

catering

* * *

*

s rave reviews!

tive catering and

hest standard of

ct Lacey at 951 223–0831

SUNDAY

BEST CATERER

Full Beverage Service for Any Size Event

including WINE & BEER TASTINGS

707 North Palm Canyon | Phone: 760.832.7343 | www.LiquidCatering.com

Liquid Catering is a division of TRIO Restaurant | License Type 58/47 # 480316

Sunday, February 26 @ 4:30p

Walk TRIO’s famed “orange” carpet!

Pose for the paparazzi! Mingle with the Media!

Try the new

non-alcoholic

Smoking

Dragon

Tini

$6

424 S Indian Cyn Dr

Palm Springs, CA

760.325.9264

Smoking

Dragon

Martinis

Feb 19, Mar 5

Sunday 5-8pm

www.wangsinthedesert.com

Happy Hour

all night long

in the Bar and

on the Patio

Small plates

specials

424 South Indian Canyon Drive Palm Springs CA

WHERE PALM SPRINGS EATS

8 th ANNUAL

HOLLYWOOD’S BIGGEST

NIGHT PARTY

Proceeds benefit

Call or reserve online today. This event will sell out!

760.325.8481 or www.aidsassistance.org

This event is not sponsored by or affiliated with the Academy of Motion Picture Arts and Sciences.

WHERE PALM SPRINGS DOES WEEKEND BRUNCH

SATURDAYS & SUNDAYS | 10AM - 3PM

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com


44

/

WHERE PALM SPRINGS DOES 3 COURSES

($19. 95 PRIX FIXE 11a - 6p, DAILY)

OPEN DAILY!

424 S Indian Canyon Dr

Palm Springs, CA

760.325.9264

www.wangsinthedesert.com

3 to 7 pm

TUESDAY

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com

Monday & Tuesday

WHERE PALM SPRINGS DOES 3 COURSES

($19. 99 PRIX FIXE 11a - 6p, DAILY)

3-course

feast

$19 99

per person

EvEry day aftEr 11am

plus tax

$16 99

Early

Bird

SpEcial 3pm–5pm daily

5 appEtizErS

12 EntréES **

5 dESSErtS!

*

includES:

8oz. Filet Mignon*

Lobster Ravioli

Pork Chop

Tilapia**

Chicken Piccata

& more!

( *add $5.99 **add $1.99)

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

WHERE PALM SPRINGS DOES HAPPY HOUR

11AM - 7PM, 7 DAYS A WEEK

WHERE PALM SPRINGS DOES PRIME RIB

TUESDAYS, 3P-10P

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com


45

/

/

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

*

*

BreakfaSt

from 8-11 every day!

Sunday Brunch

11am–3pm $19 99

3 courses with

9 tantalizing Appetizers,

13 delicious Entrees

& 8 scrumptious Desserts!

* * *

*

3-course

feast

$19 99

per person

EvEry day aftEr 11am

plus tax

$16 99

Early

Bird

SpEcial 3pm–5pm daily

Open daily at 8am

for breakfast, lunch

and dinner until 11pm.

5 appEtizErS

12 EntréES **

5 dESSErtS!

*

includES:

8oz. Filet Mignon*

Lobster Ravioli

Pork Chop

Tilapia**

Chicken Piccata

& more!

( *add $5.99 **add $1.99)

WHERE PALM SPRINGS DOES HAPPY HOUR

7 DAYS A WEEK, 11A-7P

WEDNESDAY

THURSDAY

760.864.TRIO (8746)

707 N Palm Canyon Dr

www.TrioPalmSprings.com

any well cocktail/martini

1st

(bring business card 20% off dining)

Live Music featuring

Live Acoustic Looper show

by

singer songwriter

Derek JorDAn gregg

5-8pm

every thursDAy

5pm to 8pm

Derek Jordan Gregg

424 S Indian Cyn Dr

Palm Springs, CA

760.325.9264


REVIVAL

REPENT ALL YOU SINNERS

EVERY SUNDAY

SERVICE STARTS @ 3PM

HILLCREST

Double

Bubble

B R U N C H

EVERY FRIDAY - SUNDAY

[619] 296.4173

3766 FIFTH AVENUE

SAN DIEGO, CA 92103

BabycakesSanDiego.com

more info: www.facebook.com/CHURCH.at.Babycakes

SATURDAY

ROTATING BANDS

Saturdays from 9pm-12am

MOST

7

www.ma4sd.com

Martinis Above Fourth 3940 4th Ave, San Diego, CA 92103 (619) 400-4500

www.bajabettyssd.com

1421 University Ave, San Diego, CA 92103

BIRTHDAY

COME CELEBRATE

Biggest

Bash

hillcrest location

www.bajabettyssd.com

1421 University Ave, San Diego, CA 92103


MUNCH MENU

MONDAY-FRIDAY 10AM - 10PM

SATURDAY & SUNDAY 1PM - 10PM

3766 5TH AVENUE SAN DIEGO HUGS, HUMOR & HAPPINESS...........$FREE

on

ESTD 2014

B A B Y C A K E S

S A N D I E G O

MIX, MINGLE & MEET

4 - 9 PM EVERY FRIDAY

$ HAPPY HOUR

3COCKTAILS, WINE & BEER

$ BAR BITES

5HAPPY HOUR APPETIZERS

CHADWICK

JOHNSON

IN

“VEGAS…

SHAKEN & STIRRED”

Thur March 23

8pm

www.BabycakesSanDiego.com

Go Green!

Read the magazine online: www.yumpu.com/user/cre8live

MISS COCO PERU

IN “THE TAMING OF

THE TENSION”

By

Steve Martin

Director

Barry Edelstein

Tuesday, February 28

Wednesday, March 1

Thursday, March 2,

8pm

Plaza On Fourth

3940 4th Ave

San Diego CA 92103

619-400-4500

www.ma4sd.com

February 4 – March 12, 2017

PICASSO AT THE LAPIN AGILE

Donald and Darlene Shiley Stage in the Old Globe Theatre, part of

the Conrad Prebys Theatre Center

Ticket prices start at $29.

Paris, 1904: The Lapin Agile, beloved watering hole to struggling

artists and would-be geniuses, welcomes two soon-to-be legends for

one extraordinary night. Pablo Picasso and Albert Einstein, whose

egos are as big as their intellects, spar with the regulars and each

other about art, science, inspiration, love, and the promise of the 20th

century. Throw into this mix a mysterious visitor with a penchant for

blue suede shoes, and you’re in for a brilliant and witty evening in the

theatre.

Diversionary celebrates the storytelling genius of Lisa Kron by bringing

two of her contemporary classics together in repertory for the first

time ever! Both autobiographical plays deftly explore Kron’s hilarious

and poignant relationship with two of the most perplexing people in

her life: Her Parents.

BUY TICKETS:

www.theoldglobe.org/shows--tickets/current-and-upcoming/

DIVERSIONARY THEATRE

619-220-0097

DIVERSIONARY.ORG

4545 PARK BLVD, #101

619-220-0097 www.diversionary.org


Jennifer

Lopez

Her first ever headlining

residency

“Jennifer Lopez:

ALL I HAVE”, exclusively

at Planet

Hollywood Resort &

Casino. From explosive

dance numbers

to raw, personal

moments, Lopez

keeps fans on the

edge of their seats.

Tickets $59-219. Show

Starts May 24

BRUNO MARS

March 2017 | 11 & 12

September 2017 | 2 & 3

www.montecarlo.com/en/entertainment/parktheater.html

www.caesars.com/planet-hollywood/shows/jennifer-lopez

www.newyorknewyork.com/entertainment/zumanity.aspx

It’s Vegas; be a little

provocative. Zumanity

by Cirque du Soleil,

is a seductive twist

on reality, making the

provocative playful and

the forbidden electrifying!

Part burlesque and

part cabaret, Zumanity

is one full night you’ll

never forget.

Fri, Sat, Sun, Mon & Tues.

7:00pm & 9:30pm

Tickets: www.caesars.com/caesars-palace/shows/rod-stewart#.V2GAIbsrLq4

The best-selling boy band of all time, with over 130 million albums

sold worldwide, is heading to the Las Vegas Strip. An exclusive Las

Vegas headlining residency show, “Backstreet Boys: Larger Than Life,”

inside The AXIS at Planet Hollywood Resort & Casino beginning Wednesday,

March 1, 2017. Audiences will be captivated as Nick Carter, Howie

Dorough, Brian Littrell, AJ McLean and Kevin Richardson take the stage

with a one-of-a-kind, over-the-top production made exclusively for the Vegas

stage. For 22 years, the Backstreet Boys, one of the most successful

groups in music history, has continually delivered the finest pop music one

has to offer, making them one of pop’s most influential performers. With

countless #1s, record-setting tours, countless awards and worldwide sales

in excess of 130 million, BSB has been recognized as the best-selling boy

band in history. In 2013, BSB celebrated their 20th Anniversary with the

release of the album In A World Like This, which saw the group receive a

star on the legendary Hollywood Walk of Fame. BSB are currently in the

studio working on their next album.

Tickets and VIP Packages on sale NOW at www.Ticketmaster.com/backstreetboys.

For Meet & Greets and more information on the show, visit

www.backstreetboys.com. Orders of 10 or more can contact the group

sales department at (866) 574-3851 or send an email.

Planet Hollywood

Las Vegas, NV

From $49

7:30 PM

Tuesday, Wednesday,

Friday, Saturday

TICKETS:

www.tinyurl.com/z84d7w9

Stewart gets audiences on their feet with a set list of the iconic rock and R

& B favorites that have defined Stewart’s five-decade-long career. Beloved

songs such as “Maggie May,” “You Wear it Well,” “Hot Legs,” “You’re in

My Heart,” “Da Ya Think I’m Sexy,” “Tonight’s The Night” and “Some Guys

Have All the Luck” make the night especially memorable.

Monte Carlo Resort and Casino

PARK THEATER

CHER

February 2017 | 22, 24, 25

May 2017 | 3, 5, 6, 10, 12, 13, 17, 19, 20

Be prepared for an incomparable, intimate entertainment

experience with the legendary talent.

TICKETS: http://tinyurl.com/gs7zqv9

Charlie’s Las Vegas is located in

South-East Las Vegas,

just minutes from the Las Vegas Strip.

Charlie’s Las Vegas

5012 Arville Street

Las Vegas, NV 89118-1546 (702) 876-1844


40

Las

Vegas

Shows and Events

Compiled by by by

Juli Juli Ragsdale

53 49 53

The LINQ Theater,

The LINQ Hotel and Casino

866-983-4279

After awing the world with

his astounding magic tricks,

Mat Franco, season nine

winner of NBC’s “America’s

Got Talent,” will be claiming

Frank marino sizzles in in Divas las vegas.

after starring in in “la cage” at at riv-

his headlining spot in Vegas

at The LINQ Hotel and Caiera

for for more than 20 20 years, this vegas

sino this summer.

icon is is taking audiences by by storm in in

his his new show at at imperial Palace. During

the 75-minute revue, superstar...

TICKETS:

http://tinyurl.com/zyo8lxr

imperial theatre

imperial Palace

Sunday - Saturday 7 pm

3535 S. S. las vegas Blvd.

& 9:30 pm

las vegas, nv 89109

Saturday ticket info: Matinee 4 pm

Show times: 10 10 p.m. Sat. - - thu.

http://tinyurl.com/87rerev

MAGIC REINVENTED NIGHTLY

Prices From: $47.12

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