LIVE Magazine Issue #253 February 24, 2017

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

6
There’s always a parTy aT
diners’ ChoiCe winner
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7
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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$175 VIP (Advance Purchase Only)
includes a sumptuous 6-course dinner,
well cocktails, wine and champagne.
Call or reserve online today. This event will sell out!
760.325.8481 www.aidsassistance.org
This event is not sponsored by or affiliated with the Academy of Motion Picture Arts and Sciences.

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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
and Julian Lennon
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
hillcrest landmark theatre 3965 FiFth ave, san diego 92103
Thanks TO Our FilmOuT
san DiegO mOnThly series spOnsOrs
®
®
TickeTs $10 @ www.FilmOuTsanDiegO.cOm

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
Thunder From Down Under is the
21 or older
top male revue show in Las Vegas.
Thunder From Down Under Show Date: from Jan 1 to Dec 31
9:00 pm or 11:00 pm Fri & Sat
has entertained over 10 million
people over the past 22 years.
A SIZZLING NEW PRODUCTION FEATURING
THE SONGS OF THE BEACH BOYS – DEBUT-
Tickets: www.thunderfromdownunder.com
ING AT AT PLANET HOLLYWOOD Sunday - Saturday RESORT 7 pm
&
CASINO THIS SUMMER!
& 9:30 pm
tony®
LiVE award-nominated
Magazine is available Director
online
Kristin
several
hanggi to to days
direct before Saturday
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See the story on on page 25!
DAVID COPPERFIELD
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A musical evening benefiting
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