BBaF Podcast Episode 15: Kala Maxym and Song & Tonic

BBaF Podcast Episode 15: Kala Maxym and Song & Tonic

For this week’s Bit by a Fox Podcast episode I spoke with Kala Maxym, A professionally-trained opera singer and the Founder and Chief Event Composer of Five Senses Tastings, an LA-based event experience that pairs live music with a wine.

Kala and I have recently joined forces to create a similar events company around cocktails and music called Song & Tonic.

Listen to Episode 15: Kala Maxym & Song & Tonic” – me

We discussed her musical beginnings, what drew her to the wine world, and how we eventually came together to form Song & Tonic.

We also discussed an upcoming Song & Tonic event we have planned for May 6th at Feastly LA here in Venice, California. We have partnered with chef Luis Pechan of Hundred Miles LA and The Spirit Guild, a boutique distillery making gins and vodkas from distilling local clementines.

This event is a love letter to La La Land! Inspired by Chef Louis’s dedication to using hyper local ingredients, Song & Tonic will tell the story of Los Angeles by pairing and deconstructing three LA inspired songs with three artisan cocktails featuring LA-based distillery, The Spirit Guild. Each cocktail ingredient will be paired with an instrument, harmony, or melody from the featured song. As we mix, shake & stir, musicians play melodies and sounds that emulate the ingredients and explore their relation to the full song. And THEN we’ll sit down to a 10-course family style dinner prepared by Chef Louis.

For more information and to purchase tix, head HERE. Use this Foxy Friend discount code to get $25 off: SONGANDTONIC25

For this week’s recipe we decided to share one from our upcoming event, the La La Lemon Drop featuring The Spirit Guild’s Vapid Vodka.

La La Lemon Drop
2 oz Vodka (preferably The Spirit Guild’s Vapid Vodka)
1 oz fresh squeezed lemon juice
1 tablespoon of lemon curd
2 fresh basil leaves (preferably wild black sage which is indigenous to California)

Add the vodka, lemon juice and lemon curd to a shaker and fill with ice. Shake until well chilled. Strain into an icy cold coupe glass, and garnish with fresh basil leaves.

Photography by Leslie Rodriguez  on behalf of Feastly.SaveSave

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