Meet WENDEE!

WENDEE is a new Music Artist Development and Management Company founded by industry executives Wendy Kay and Dennis Gelbaum.

Music Artist Development is equal parts art, science, creativity and strategic thinking. WENDEE will offer music artists a plethora of options and opportunities starting with the Music Artist Assessment - helping to identify a path that can help artists succeed, MAD (Music Artist Development), a 6-day, semi-private/group program that provides artists many of the tools they need to run their business, ROCKSTAR! - a 5-day private program that gets the artist ready to run their business and launch their career and the Virtual Studio - Seminars, Workshops and Lessons - artists refine their music skills and work with WENDEE coaches to strengthen their brand. Artists who participate in Dream Night Talent Search may qualify for discounts on some of WENDEE’S services and resources.

WENDEE Artists will have the opportunity to appear on The Voice, America’s Got Talent, American Idol, regional, national and international tours, corporate/brand funded events, and to license their music for TV shows (traditional broadcast, streaming...), feature films, commercials and more. WENDEE creates opportunities for our artists, plain and simple. 

Wendy Kay is the CEO/Founder of Utopia Artists, Mars Talent Agency and Dream Night Talent Search. Wendy is an industry influencer with more than 30 years experience and has a passion for discovering new talent. Wendy has represented (developed, managed, promoted and booked) internationally recognized artists and enjoys producing multi-act concerts. Wendy created Dream Night Talent Search to give music artists an opportunity to showcase their talent, a chance to win prizes, participate in workshops and to help music artists succeed in the music business.

Wendy’s enthusiasm for her latest venture is apparent, “Working with Dream Night/WENDEE keeps me young and humble and I never tire of the dedicated talent I get to meet and grow to love!”

Dennis Gelbaum is the CEO/Founder of ramp it up entertainment, a full service creative boutique - brand experience agency, multimedia production and global events company providing services and resources to hundreds of clients in more than 75 countries. Dennis is an international award winning Creative Director, Producer, Director, Writer, Author and Inventor. Dennis has helped develop hundreds of music artists and has worked with many of the biggest acts and venues in the world!

Dennis Gelbaum adds, “Our goal is to create exciting opportunities for our artists - connecting them to brands and fans in authentic ways through shared passions and interests. We work with our artists as their personal trainer and manager and everything we do will help to define their brand, refine their music skills and get them on the path to success in this business.”

We are proud to announce the newest addition to our management roster: London - Alt Pop Rock singer/songwriter from Houston, TX. London is a brilliant pop-rock gem with a powerful, unique voice of beauty.

Meet London

Ready to take your career to the next level? 

ramp it up entertainment launches International Music Artist Development Division

WE HAVE A PASSION FOR MUSIC ARTISTS

To learn more about ramp it up entertainment, CLICK HERE.

We work with music artists of all ages, genres and performance levels to define and refine their brand. We start with an Artist Assessment that provides us with an incredible amount of information and helps to clearly identify a path that can help music artists succeed. We act as the music artist's personal trainer, often acting as the artist's manager. We connect music artists to songwriters, producers, recording studios, mix engineers, booking agents, record labels, publishers, distributors and brand/potential sponsors.  

The path often includes:

• Creating new website or refining existing website
• Introducing the importance of 360 marketing/promotions
• How to: engage with fans and create/manage fan clubs
• Creating an EPK and other marketing materials
• Designing new logo or refining existing logo
• Designing, pricing and manufacturing merchandise
• Managing social media platforms - what to post, when to post, why to post, like, comment and share and who to connect with
• Managing YouTube channel, producing video content for YouTube, monitizing artist's YouTube channel
• Consulting with make-up, hair and wardrobe stylist (s)
• Managing still photo shoots
• Producing music videos: performance and lyric
• Producing behind the scenes video content
• Consulting on song selection - mix of covers and originals
• Consulting on show creative direction
• Consulting on refining stage presence skills
• How to: book gigs and best practices for optimum gig production
• Refining artist's on camera and behind the mic interview skills
• Planning, producing the artist's launch event.

Click HERE to request an assessment.

Dennis Gelbaum, CEO, ramp it up entertainment, is proud to be a

 judge/mentor for the Dream Night Talent Search,

featuring two days of auditions, workshops and competition. 

Winners receive cash prizes and music more! 

Dennis Gelbaum Featured in VoyageDallas

January 24th, 2018

Today we’d like to introduce you to 
Dennis Gelbaum.

Don’t just make noise – ramp it up! That basically sums up my life. Everything I have ever done has been loud – nothing subtle about me or what I do. (I’m a New Yorker – born and raised in The Bronx! Moved to Plano, July 2013.)

I have two favorite quotes:
“Those who tell stories shape society” Plato
“When you have the choice to sit it out or dance, I hope you dance!” Lee Ann Womack

Read The Complete Article Here

About VoyageDallas

Every neighborhood in Dallas has its own vibe, style, culture and history, but what consistently amazes us is not what differentiates the various neighborhoods but rather what they all have in common.  From Deep Ellum to Arlington (and everywhere in between) we’ve been blown away by how many creative and talented people call Dallas home. 

About Voyage Media

We started Voyage Media in Los Angeles, with our flagship publication VoyagerLA. After generating our first million page views in LA we knew our content was resonating with the community.

We’ve since grown to Dallas and a handful of other amazing cities with the help of an amazing network of friends, associates, local insiders and influencers, PR firms, local bloggers, artists, creatives, entrepreneurs and other professionals.

OUR MISSION & EDITORIAL ETHOS

Our small team of 40 has been working hard to create a new type of media for our community. As you browse through our stories you’ll notice that many of our interviews aren’t as polished as you’ll find elsewhere in the media. That’s intentional – we believe that far too many in the media filter, edit, and polish away the personality of interviewees and as a result so much of what we see in the media feels like it’s coming from the same person, the same voice, etc.  We think it’s important for media to more authentically represent the communities they serve and so we try to ensure that voices of those we feature jump off the page.

We also think artists rock.  We love small businesses, mom-n-pops, and hole-in-the-walls. We’re not snobs, but we aren’t fond of most chains.  We think independent entrepreneurs, freelancers and other risk takers make our cities exciting to live in.  We cherish the rebel spirit, we don’t think just a handful of large corporations should control all of our commerce and we think smores with vegan marshmallows are better than normal marshmallows. We respect people and organizations that take the path less traveled.  We root for the underdogs and we almost never say no to pizza.

Accordingly our mission is build a platform that fosters collaboration and support for small businesses, independent artists and entrepreneurs, local institutions and those that make our city interesting.  We want to change the way people spend their money – rather than spending it with the big, cookie-cutter corporations we want them to spend their money with the independent, creative, local entrepreneurs, small businesses and artists.

And finally, we want the stories we share to help give our big city a little bit of that small town community charm, where people know each other and their stories at a deeper, more personal level.

How healthy is your brand?

Schedule a check-up today - 

before it's too late! 

CLICK HERE to read about iconic brands that have died and others that may soon follow.

dennis@cmohdallas.com

Hi, You've met Happy Herb and the other Spice Gals, Basil and Rosemary. I'm Spice Gal Lavender. My name comes from the Latin (not Greek) word lavare and I was named by the Romans, who used my leaves, flowers and stems in their "Roman" baths. "Lavare" literally means "to wash." 

Friends tell me I'm beautiful (and who am I to disagree) and that I smell wonderful. (again, who am I to disagree). I'm a staple of the English countryside, although I'm not native to England. I was born and raised in the coastal hills of the Mediterranean and I've travelled (with the Romans) throughout Europe.

Cleopatra was a close friend of my family. It is long believed that one of Cleopatra's secret "love" weapons was Lavender. Our sultry scent, helped Cleopatra seduce Julius Caesar and Mark Anthony. FYI: Cleo had plenty of men friends. It's rumored that the wasp that killed her was hiding in one of her lavender bushes. I promise, we didn't have anything to do with that!

Special thanks to The Herb Gardener - Click HERE)

I help life smell more beautiful. Oil made from my leaves has soothing properties and are often associated with calming the nerves or relieving anxiety, providing relief for ailments from headaches, migraines to insomnia. As a medicinal herb, and once dried, I can be made into teas that calm the nerves and can help you sleep. 

I'm compatible with the flavors of honey and lemon, and I am the perfect summertime herb to brighten seasonal foods. I add a unique, unexpected and delightful flavor to meats, salads, custards, jams, teas and cookies. Think of me as a sous chef. 'm so versatile in the kitchen, that adding me into almost any recipe will give you favorable results.

Recipes using both fresh and dried flowers are generally on the sweet side. I can be used to replace rosemary and other strong tasting herbs. Or, I can be blended with other members of my mint family, like Rosemary, Sage, Fennel, Tarragon, Oregano, Thyme and Mint. Together, we're known as Herbes de Provence. We're especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. I'm also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting.

Special thanks to theepicentre.com Click HERE.

Here are a few of my most favorite recipes. 

Lavender Lemonade with Honey

Ingredients

1 cup raw honey

5 cups water

1/4 cup fresh lavender blossoms, crushed* 

1 cup fresh-squeezed lemon juice, strained

Ice cubes

Lavender sprigs for garnish

Instructions

Bring 2 1/2 cups water to boil in a medium pan

Remove from heat and add honey, stirring to dissolve.

Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste.

Strain mixture and discard lavender

Pour infusion into a glass pitcher

Add lemon juice and another 2 1/2 cups of cold water. 

Stir well.

Refrigerate until ready to use, or pour into tall glasses half filled with ice, then garnish with lavender sprigs.

Share and enjoy!

*Note: DO NOT use lavender essential oil in this recipe. Consuming lavender oil can be toxic, cause allergic reactions, as well as contribute to hormone imbalances in men and boys. Signs of lavender oil toxicity (requiring a call to Poison Control) include abdominal pain, vomiting, diarrhea, blurred vision, burning pain in the throat, difficulty breathing and skin rash.

Lavender Roasted Potatoes

This simple roast potato recipe is transporting with the flavor or lavender conjuring flavors of Provence. It's sure to freshen up any meal. (Special thanks to Toni Dash/BoulderLocavore.com Click HERE) 

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4-6 servings

Ingredients

2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc)

2 tablespoon Olive Oil

1 ½ tablespoon dried Lavender

Salt and Pepper to taste

Instructions

Preheat oven to 350 degrees

Scrub potatoes, cut out any bad spots and cut into bite sized pieces. Do not peel.

Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.

Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done when soft inside to the fork/bite.

Meyer Lemon Lavender Mojitos

Mojitos aren't just for limes anymore! Meyer lemons and lavender paired with traditional mint create a light, refreshing Mojito that is unexpected and tastes deliciously of spring.

(Special thanks to Toni Dash / BoulderLocavore.com Click HERE)

Ingredients

5 fresh Spearmint Leaves

1 teaspoon Confectioner's Sugar

Juice of half a Meyer Lemon*

1/2 teaspoon dried Lavender

2 ounces Light Rum

Club Soda to fill

Instructions:

In a quart Mason jar or a shaker, combine the spearmint leaves, confectioner's sugar, Meyer lemon juice and lavender. Muddle completely. Strain into a Collins glass.

Fill the glass with ice. 

Pour rum over the ice and fill with Club Soda. 

Garnish with lavender sprig, mint sprig and/or a Meyer lemon slice and serve

Notes

*TIP: microwaving citrus fruit on high for 10 seconds before juicing will release more juice!

Our New Website Has Launched and Herb Is So Happy. 

Click HERE To Visit Happy Herb & The Spice Gals' Website

And Sigh Up For Our Newsletter to receive Product Updates, Special Promotions, Discount Coupons, Planting Suggestions, Family Project Ideas, recipes and more.

Rosemary By Any Other Name is Rosemary! 

Hi, my name is Spice Gal Rosemary. You can call me Rose, Rosie Rosemarie or Rosemary. My name is derived from the Latin words ros (dew) and marinus (sea). Happy Herb loves my aromatic fragrance, which is slightly resinous with a sweet scent. I’m often described as having a very bold flavor. 

I am one of the most commonly used herbs in Italy - especially for roast lamb. Italians have a passion for rosemary (and I have a passion for Italians) and you will see me in many of the true Italian recipes. If you go to an Italian butcher shop and order lamb they will include several sprigs of rosemary with the meat. What’s a sprig – good question. A sprig is a small stem bearing leaves or flowers, taken from a bush or plant. Don’t worry, it doesn’t hurt. I am discreetly used in French, Greek or Spanish cooking. I especially enjoy the company of lamb, red meat, fillet Mignon, fish, shellfish, veal and chicken dishes cooked with wine and garlic.

I am also an excellent flavoring for potato dishes and other root vegetables like carrots and onions. When you add me to spaghetti sauce, I bring out the flavor of other ingredients. I am a very nice addition to tomato-based soups, stews and sauce and I am very much at home around the barbecue. YES, the BBQ. Place a sprig inside your poultry, or insert some needles into your leg of lamb. Use me in meat marinades. Burn several sprigs on your barbecue grill to impart the flavor on the cooking meats or poultry. 

Here is a tip: bundle several sprigs together and use them as a basting brush. Try me in pea soup, bread recipes, vegetables such as beans, peas, spinach and zucchini and stews. I am an essential ingredient in poultry or fish stuffing. Some recipes call for chopping me up, but I am best added as a whole sprig to soups and stews. Remove the sprig prior to serving. And you should know that I make an especially tasty and fine tea.

You can plant me in your outdoor vertical hanging planter and I’ll grow really well. I’m actually a bush perennial that grows in abundance in the Mediterranean area (Spain, Italy, Portugal, Southern France, Greece and North Africa as well as in isolated areas of Turkey, Lebanon and Egypt). I am one of the most common aromatic wild plants of the Mediterranean landscape, especially in rocky limestone hillsides adjoining the seaside.

You can plant me in your outdoor vertical hanging planter and I’ll grow really well. I’m actually a bush perennial that grows in abundance in the Mediterranean area (Spain, Italy, Portugal, Southern France, Greece and North Africa as well as in isolated areas of Turkey, Lebanon and Egypt). I am one of the most common aromatic wild plants of the Mediterranean landscape, especially in rocky limestone hillsides adjoining the seaside.

In the eighth century, the Romans relocated me to England, primarily in the southern part of the country. Charlemagne ordered me to be grown on his farms in the tenth-century Spain. What a view! Who is Charlemagne – another good question. Charlemagne (c.742-814), also known as Karl and Charles the Great, was a medieval emperor who ruled much of Western Europe from 768 to 814. In 771, Charlemagne became king of the Franks, a Germanic tribe in present-day Belgium, France, Luxembourg, the Netherlands and western Germany. Early immigrants later introduced me to the New World.  

I have an historical association with the Virgin Mary. My flowers received their light blue color when she placed her shawl over me, after she washed me. I am a wedding crasher, bringing good luck for the new couple. My branches were placed on the floors of medieval homes to combat diseases during the “black plague”,  And because of my fragrance, I’m often used as incense. I am a very busy herb! 

My virtues are extolled by Ancient Greek, Roman, Arab and European herbalists. I have been used to prevent balding and as a hair conditioner. I am also the herb of memory, my eaves were supposed to quicken the mind and prevent forgetfulness. Roman herbalists recommended me to be used to cure jaundice, I have antioxidant properties and I’m used as a preservative by modern food processors. I have been mentioned in medical texts as being a digestive aid in the form of a tea infusion. Externally, you can apply me as an ointment, to treat rheumatism, sores, eczema and bruises.  

Enjoy this recipe for Pan Seared Veal Chops With Rosemary.

(By Miss Annie \ food.com) 

Total Time: 35 minutes

Prep: 15 minutes

Cook: 20 minutes

Servings: 2

INGREDIENTS

2 
veal chops (about 3/4-inch thick)

2 
cloves garlic, finely chopped

1 
tablespoon fresh rosemary, finely chopped

2 
tablespoons olive oil 

salt & freshly ground black pepper

1⁄2
cup white wine

1⁄4
cup chicken stock

DIRECTIONS

Rub the chops with 1 Tbsp. oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.

Heat a large cast iron skillet over medium high heat and add remaining oil.

Add chops to pan and cook until golden brown on one side, and flip.

Remove chops from pan to a baking dish, brown side down and roast at 375ºF for 10 minutes.

Add wine and stock to cast iron pan and stir up brown bits from the bottom.

Serve chops with juice from pan.

Meet Spice Gal Basil - Just One Of The Reasons Herb Is So Happy.

July 8th, 2016
Watch for more details on Happy Herb & The Spice Gals - our outdoor, vertical hanging planter. 

Hi. I’m Spice Gal Basil, but you can call me Basil. (That’s pronounced BAY-zil or BA-zihl.) Not to brag, but I am one of the great, classic herbs and Happy Herb's favorite herb.

I’m a popular sweet herb of the mint family, with a licorice-clove flavor - best used fresh or dried. Leaf production slows or stops on any stem which flowers, so you should pinch off - I love to be pinched - any flower stems to keep the plant producing, or pinch off  - please pinch me - some stems while leaving others to bloom for decoration or seeds.

I usually grow to a height of 12 to 18 inches (30 - 45cm) – makes dating a bit challenging. If you thinking of helping me find the perfect match – I go great with cheese, chicken, duck, eggplant, eggs, fish, lamb, liver, olive oil, onions, pasta, pesto, pizza, pork, potatoes, rabbit, salads, shellfish, soups, sweet peppers, tomatoes, veal, vegetables, vinegars, zucchini, tomato sauce and…

I’m usually green, (although my favorite color is RED), though there are purple members of my family, such as Opal basil. Lemon basil, anise basil, clove basil and cinnamon basil - all have flavors similar to their names. 

To keep me happy, wrap me in damp paper towel, put me in a plastic bag and refrigerate me for up to 4 days or place some of my stems in a glass of water with plastic over my leaves for about a week with regular water changing. You can dry and store me for 6 months in a cool dark place.

(Info from our friends at Food.com)

Here are some interesting facts about me from our friends at 
Herbinfosite.com 

Basil (that’s me) was first mentioned in English writing in the mid-seventeenth century and in American literature about 100 years later. Basil is considered sacred in the Hindu cultures, believed by many to be a favorite of their gods. In some cultures basil is a sign of love and devotion between young couples.

Basil is a powerful herb with a fragrant aroma and adaptable taste. Its taste will allow you to add it to many recipes as a pleasant accent. Basil is a key ingredient for tomato sauces and pesto recipes. A favorite use of pesto in French cooking is in soups. Italians favor pesto mixed with olive oil and used as a sauce for spaghetti. Fresh pesto is always better than the store bought version. Basil and tomatoes are a natural combination. Use this combination with Pizza. Another great recipe is to cut a crusty roll in half and add salt, olive oil, a few leaves of basil and slices of fresh tomatoes. Dress a tomato and mozzarella salad with shredded basil, salt and olive oil. Basil goes well with sweet peppers, fish dishes, meat dishes, wine-garlic sauces, chicken, in butter as a steak condiment, eggs, and shellfish. Fresh leaves are a great accouterment to any salad, cheese or stuffing recipe.

Ancient herbalists believed placing basil leaves on the bites or stings of insects would draw out the poison.Today’s herbalists recommend its use as a digestive and anti-gas aid. Some herbalists recommend it for easing anxiety and headaches because of the basil tea’s sedative properties.  Use it for stomach cramps. It has been proven to ease constipation.

I can be found in many Italian recipes. I especially love Basil Pesto and Tomato and Basil Bruschetta. I’m sure you have your favorite recipes and I invite you to share them with all our friends on Facebook and/or Twitter 

Try these recipes

Basil Pesto

By Bonnie Traynor,

This is a wonderful lemon-flavored pesto. You can freeze this and have it ready to add to your spaghetti sauce or other sauces. It freezes great!

Total time: 10 minutes

Ingredients: 
1 1⁄2
cups fresh from your garden basil
2-5 garlic cloves
1⁄4
cup pine nuts
1⁄4
cup grated parmesan cheese
1⁄8
cup lemon juice
1⁄8
cup olive oil

Directions:
Mix everything together in food processor - except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended.
Serve on pasta or just about anything that needs a pick me up.
Will keep in refrigerator for 2-3 days - best served fresh.

Tomato and Basil Bruschetta

This recipe came from a great book Cucina Amore. (Provided by BothFex)

Total time: 45 minutes

Ingredients:
6 roma tomatoes diced
2 
cloves garlic, chopped
2 
cloves garlic, peeled
3 
tablespoons olive oil
2 1⁄4
teaspoons balsamic vinegar
2 
tablespoons chopped fresh basil
1⁄2
teaspoon kosher salt
1⁄4
teaspoon fresh cracked pepper
8 
slices Italian bread, cut about 1 inch thick
2 
tablespoons grated, parmigiana reggiano cheese

Directions: 

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Toast the bread - either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture. 

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).

Serve immediately.

Note; The tomato mixture also makes a wonderful vinegrette for an antipasto salad.

Stay tuned for more Happy Herb & The Spice Gals updates. 

Click HERE to watch our video on YouTube.