February 2025: Issue 50
Notes from the Cellar Wine and Mondays Rhythm is a Dancer Let Them Eat Carrot Cake
by Joey Wolosz | Published February 3, 2025
A Note from Joey Wolosz
Warm winter greetings.
There’s an old Chinese proverb: “The best time to plant a tree was 20 years ago. The second best time is today.” A gentle reminder that while I may be a few days late-ish, the next best time to send this is now. This is your February 2025 Field Notes, arriving with the fashionable nonchalance of a well-timed grand entrance.
These monthly musings eventually find their way into print, and I’m thrilled to report that our fourth magazine with 124 pages of fresh content is en route from Germany. I deconstructed, rewrote, and zhuzhed every word, transforming past notes into something new. Soon, 750 copies will be in hand, and I’ll be sharing more details in next month’s Field Notes. Stay tuned, it’s one for the record books.
Meanwhile, I’m getting into ship-shape (literally) for our June off-site where Jeff and I will host wine, food, and conviviality aboard an expedition yacht gliding through the Mediterranean. Sun, sea, market strolls, and leisurely meals that stretch into the golden hours—sounds dreamy. In preparation, a gym has been joined, a personal trainer has been engaged, and my commitment to this endeavor is felt in my carriage and my upright posture. See you on the Lido Deck, where I’ll be channeling equal parts deckhand and Julie McCoy.
In this issue: five days filming the yet-to-be-named “Jeff and Joey” YouTube web series, an inspiring conversation with dancer, singer, actor, and all around performer, Leo Lam, and a cake worth gathering around.
Joey Wolosz
Vintner, Cook, Pool Boy
Photo credit: Leigh-Ann Beverley
Good Lord! The last week of February had Jeff and me in front of the camera for three long, exhilarating, and occasionally wine-fueled days as we filmed the first season of our new YouTube web series. Episodes one through five are close to being in the can. With a minimum of three cameras rolling at any given moment, we shared wine, food, and family stories, all while navigating the fine art of looking natural under bright lights. Thank you hair, makeup, nails, and duct tape.
The show is set to launch in late June, just in time for summer sipping. The working title is “Wine… With Lunch… On Mondays.” Because why shouldn’t you have wine with lunch? And why shouldn’t it be on a Monday? This is only the beginning—season one is the first of at least three, with more filming already on the horizon. Expect plenty of good food, good wine, and good company, with a side of off-the-cuff banter, the occasional kitchen mishap, and Jeff’s ever-present eye roll.
Stay tuned—this is going to be a ride.
Photo credit: Fred Thiebaud
Some artists master one craft, but Leo Lam refuses to be put in a single box. He is a dancer, singer, and actor. He moves effortlessly between stages and screens, from backing Beyoncé to belting it out with Shania Twain. His journey has taken him from a German theater company to some of the biggest performances in pop culture, with a career that’s as dynamic as his presence on stage.
Beyond the spotlight, Leo is a storyteller, whether through movement, music, or the lens of a camera. His love for Motown, jazz, and classical music informs his artistry, while his family’s restaurant roots in Germany instilled in him an appreciation for food as a source of connection. I got to chat with Leo to talk about his path, his passions, and what fuels his creativity—on and off the stage.
You can follow Leo @itsleolam
Photo credit: Fred Thiebaud
Joey Wołosz: Could you share a bit about your background and the journey that brought you to your current career?
Leo Lam: I am currently working as a backing vocalist touring with Shania Twain. I have also had the honor of working as a backup dancer for a number of artists, including Beyoncé, Jennifer Lopez, Justin Bieber, Nicki Minaj, Rosalia, J. Balvin, Ke$ha, and Kelly Rowland. I have performed on numerous television shows and award shows such as the Oscars, the Emmys, the Grammys, Glee, Curb Your Enthusiasm, and The Sex Lives Of College Girls. The list goes on.
I started my journey as a stage actor with a German theatre company based in Munich, which sparked my creative curiosity. At the age of nine, my family moved to the states where I continued my theatre training through school programs, my singing through the choir, and began my Violin/Viola training through my school’s orchestra program as well as the University Interscholastic League Honors Orchestra and the City Youth orchestras.
After High School, I felt a bit burnt out and I ended up giving up that side of myself until my sophomore year in college. I met a dancer in my class who convinced me to audition for the college dance team. To my surprise, I made the team, which then sparked my curiosity to explore the dance world. Since then, I’ve had the incredible opportunity to train with the absolute best of the best, dancers and choreographers at studios such as Millennium, Debbie Reynolds, and Broadway Dance Center. What ultimately catapulted me to excel in various styles and exposed me to the industry heavy hitters was the hip hop convention, Monsters Of Dance, where I got signed to my first agency and got to assist and work with the industry’s leading choreographers.
JW: What does a perfect day look like, from morning rituals to your evening unwind?
LL: When I’m not doing a show, I typically start my day by playing a variety of different jazz playlists to get my mind and spirit moving. I follow this by a nice cup of coffee and a cup of hot lemon and ginger water. For general wellness, and this may sound excessive, (because it kind of is), I typically complete two workouts. I like the variety. I switch it up between hot pilates, HIIT, or a spin class depending on my mood. Ideally this is followed up with a filling meal somewhere near the beach, because I’d obviously want to sit and soak up the sun with some music and a good read afterwards. For the evening I love to find a local jazz bar and enjoy some live music with either a glass of Malbec or a good bourbon neat. I don’t get a lot of days off, so when I get the opportunity to rest, I take full advantage.
JW: Do you have a favorite artist/composer/creator who has influenced your work or perspective?
LL: I’ve had a few throughout my lifetime. My first love was Motown. I was, and still am, a massive fan of the Temptations, The Jacksons, Marvin, Smokie. They essentially were the reason I fell in love with music in the first place. Then I started to listen and do a deep dive into the greats such as Billie Holliday, Louis Armstrong, Ella Fitzgerald–artists who had the incredible ability to pull you into their world through their music. Not long after did I find myself also falling more and more in love with classical composers such as Telemann, Bach, Beethoven, etc. when I started playing the Viola in middle school. Music, in general, has played a massive part in my development and was truly where I felt most connected to myself and the ever flowing energy of the Universe. Music gave me freedom, and gave me a voice to express my inner thoughts when I didn’t have the words.
JW: When did wine and food become meaningful parts of your life?
LL: Food has always been a meaningful part of my life. In a way, I connect memories to food and it brings me a sense of comfort. It might also have something to do with my upbringing. I was always surrounded by food – my mom is a chef and my family owned a couple restaurants back home in Germany and I just have the fondest memories of my Mom, myself, my siblings, and her staff having family dinners at the restaurant after a long day and just catching up, and sharing stories.
JW: What are other creative outlets or pursuits outside of your work?
LL: Outside of music, I love acting, I also love dance and photography. I spent 16 years of my life dancing professionally and it’s absolutely a part of my identity. Like music, having movement in my life gave me the opportunity to express myself in ways I always couldn’t. It is the same with acting and photography. Like most people, I have a unique perspective on the world and I need different creative avenues to express that.
JW: Who are two people you’d love to share a long, lingering meal with and what would you serve?
LL: Oh Lord. There are so many incredible people who I’d love to sit across and pick their brains; but off the top of my head, I’d have to say Michelle Obama and probably Meryl Streep. Both these women have lived a tremendously fascinating life and I feel like I’d learn a lot from both of them. In terms of food, probably something Italian/Mediterranean, simply because I just love the food from that region and most of their dishes pair well with a lovely glass of vino.
JW: Do you have a motto or guiding principle that shapes how you live and create?
LL: One of my favorite scriptures is Jeremiah 29:11 “For I know the plans that I have for you, plans to prosper you and not harm you, plans to give you a future and a hope.” Another quote I recently came across: “If the universe put a dream in your heart, it has every intention for you to make it happen.”
The dreams and goals I have in my spirit were put there for a reason. I know I have a purpose, I know I have something to share with the world. My goal has always been to leave the world a better place than when I found it. I want my art to heal, I want my art to be honest and hopefully inspire others to live authentically in their truth. That’s all.
Carrot cake was my mother’s favorite, and as it happens, it’s Jeff’s favorite too. A slice of it, well-spiced and thickly frosted, always felt like home. Over time, I’ve made it my own, keeping the spirit of the original but leaning into the flavors of wine country. Instead of raisins, I use dried currants, their deep, tart sweetness softened by being reconstituted in our Gentleman Farmer Chardonnay. The wine’s acidity and subtle oak influence round out the fruit, adding a layer of complexity to this humble, familiar cake.
It’s a cake of texture—grated carrots, shredded coconut, and chopped nuts folded into a batter rich with warm spices. The frosting billows between layers, spilling slightly at the edges, making it clear that no one is skimping here. It’s as much at home at a casual afternoon gathering as it is after a long, wine-soaked lunch. Serve with a glass of Chardonnay to echo the currants reconstituted within. Since it’s Jeff’s favorite, I always make sure there’s an extra slice set aside for him.
