Latest news with #Circa
New York Post
3 days ago
- Business
- New York Post
Inside the seven-figure business of proxy betting in Las Vegas
Gambling content 21+. The New York Post may receive an affiliate commission if you sign up through our links. Read our editorial standards for more information. So, you want to be a pro sports bettor. The place to be, then, is Las Vegas. NFL season contests such as Circa Survivor, Circa Millions and Westgate Super Contest offer massive paydays — upwards of $6 million — at buy-in rates of $1,000, as the world's top professional bettors compete for bragging rights on top of big money. 'This is the crown achievement as a bettor to show you are the best,' Matty Simo, a founder at Football Contest Proxy, told The Post. 3 Big money is on the line at these Vegas contests. Getty Images Beneath all of the glitz and glamour of the contests, which include dreams of winning big and competing with some of the sharpest bettors, are the runners who make their picks at the counter of a Vegas betting operation. At Circa Sportsbook, picks need to be made at the counter, meaning the bettor needs to be in town. Even with the advent of smartphones and the growth of mobile sports betting, what seems like an easy task isn't readily available, paving the way for a whole different option. Proxy businesses have popped up throughout Sin City, allowing bettors to pay a fee — usually between $200 and $300 per season — to go to Circa, Westgate or other sportsbooks to make Survivor or against the spread picks each week. The odd ecosystem is worth in the seven-figure range each season. 'Twenty years ago, we only had 12 clients,' co-founder Toni Law said. 'Now, we have 3,000 and growing each year.' 3 Maxx Crosby stands at Allegiant Stadium in Las Vegas. Getty Images Participants need to be in Las Vegas to sign paperwork at the sportsbook for their desired tournament and then give permission to the proxy service to make picks on their behalf. The Circa Survivor contest had 13,000 entries last year, a total only expected to rise in 2025. It's not always easy, however, with non-football life happenings getting in the way at times. Betting on the NFL? During the COVID-affected 2020 season, bettors missed entries or didn't get what they were expecting as the virus wreaked havoc on NFL players and bettors, with spreads sometimes moving as much as six points in either direction. 'Wonky things happen sometimes,' Simo said. 'There are thousands of emails, tickets go in, picks are made, and it's a grueling schedule.' The fee for making picks varies by day of submission, with Saturday being the most expensive day for proxy picks, but also giving the player the most time to make a decision. 3 Jalen Hurts and the Eagles won the Super Bowl. AFP via Getty Images The schedule is through holidays, and oftentimes on Thanksgiving the casino treats the large set of Thursday and Friday games as it's own week, making it an even busier time for the proxy services. The 2025-26 football season should be a landmark one for the contest goers, as Circa announced a new contest for extreme sharps, with a $100,000 buy-in that guarantees a minimum $1.5 million prize pool. The Post's Doug Kezirian placed 14th in the 2023 Circa Million, among other strong finishes in the vast sports betting tournaments. Why Trust New York Post Betting Erich Richter is a brazilian jiu-jitsu blue belt but he has a black belt in MMA betting. During the football season he's showcased massive profits at The Post in the player prop market the last two seasons. While constantly betting long shots, his return on investment is 30.15 percent since 2022.
The Advertiser
6 days ago
- Business
- The Advertiser
Cooking over fire at Iron Gate Kitchen 'speaks to the soul'
It wasn't an easy decision for Joey Ingram and Lara Hagan to leave Pokolbin restaurant Circa 1876 to bring Iron Gate Kitchen to life. Similarly, restaurant manager Harrison Plant left the hatted EXP. restaurant to take on a general manager role at Iron Gate Estate at Pokolbin's first restaurant. "For me, it was opportunity and potential that drew me across," executive chef Ingram explained. "While Circa is one of the most, if not the most, significant restaurants in the Valley, having launched the great Robert Molines, this was an opportunity to not just be a part of Hunter Valley dining history, but to create part of its history. "It was an emotional decision to move on from Circa after only 12 months, yes, but it's an institution of a restaurant, and it will be fine and continue to thrive. "This was an opportunity to create something that's a little bit more aligned with my own personal beliefs in dining, that's what really attracted me." Cooking over fire is a passion of Ingram's, and it's what brings Iron Gate Kitchen's Mediterranean-inspired menu to life. He says it's a "really beautiful, intuitive way to cook" that "shows a lot of honesty ... there's nowhere to hide". He is also in favour of offering diners a broad and flexible menu that caters for walk-ins and differing budgets. "That spontaneous market is what we want to tap into, in terms of our approachability," he said. "We are doing a refined offering but we want to position ourselves in a more premium-casual part of the market. "We've done away with a mandatory set menu and that spend-per-head direction that I think was a bit of a hanger-on from COVID, when there were capacity restrictions. I don't necessarily think that's aligned with pure hospitality. "We want people to be able to come in, have a glass of wine and a plate of octopus, and be in and out for under $40 in under 40 minutes. "If they want to settle in for longer, they are welcome to. We want people to be able to use the restaurant in a way that works for them." Lara, who is head chef at Iron Gate Kitchen, said she could not pass up an opportunity to "make a mark on where I see the hospitality industry is going". "Having creative freedom so early on in my career, and the opportunity to lead a team, I had to do it. Also, I quite like intuitive cooking ... there's something that speaks to the soul when you cook over fire," she said. The menu at Iron Gate Kitchen is inspired by Mediterranean cooking and complements the varietals produced by Iron Gate Estate, however, there are "little twists on things" in terms of presentation and approach. "We're seeing the Hunter winegrowing region really lean into those Mediterranean varietals. It's very Mediterranean in climate anyway, so for us it makes sense," Ingram said. "We make no statement that we are traditionally Spanish - we are cooking from that region, but we are trying to tap into the emotions of Spanish dining without necessarily having to be locked into traditional rules. "Our food is lightly perfumed by smoke, rather than being low and slow, and while there are some large cuts of meat, our menu is quite soft and refined. "We don't skimp on flavour or texture, but in its composition, our food has a real finesse and quality about it." It wasn't an easy decision for Joey Ingram and Lara Hagan to leave Pokolbin restaurant Circa 1876 to bring Iron Gate Kitchen to life. Similarly, restaurant manager Harrison Plant left the hatted EXP. restaurant to take on a general manager role at Iron Gate Estate at Pokolbin's first restaurant. "For me, it was opportunity and potential that drew me across," executive chef Ingram explained. "While Circa is one of the most, if not the most, significant restaurants in the Valley, having launched the great Robert Molines, this was an opportunity to not just be a part of Hunter Valley dining history, but to create part of its history. "It was an emotional decision to move on from Circa after only 12 months, yes, but it's an institution of a restaurant, and it will be fine and continue to thrive. "This was an opportunity to create something that's a little bit more aligned with my own personal beliefs in dining, that's what really attracted me." Cooking over fire is a passion of Ingram's, and it's what brings Iron Gate Kitchen's Mediterranean-inspired menu to life. He says it's a "really beautiful, intuitive way to cook" that "shows a lot of honesty ... there's nowhere to hide". He is also in favour of offering diners a broad and flexible menu that caters for walk-ins and differing budgets. "That spontaneous market is what we want to tap into, in terms of our approachability," he said. "We are doing a refined offering but we want to position ourselves in a more premium-casual part of the market. "We've done away with a mandatory set menu and that spend-per-head direction that I think was a bit of a hanger-on from COVID, when there were capacity restrictions. I don't necessarily think that's aligned with pure hospitality. "We want people to be able to come in, have a glass of wine and a plate of octopus, and be in and out for under $40 in under 40 minutes. "If they want to settle in for longer, they are welcome to. We want people to be able to use the restaurant in a way that works for them." Lara, who is head chef at Iron Gate Kitchen, said she could not pass up an opportunity to "make a mark on where I see the hospitality industry is going". "Having creative freedom so early on in my career, and the opportunity to lead a team, I had to do it. Also, I quite like intuitive cooking ... there's something that speaks to the soul when you cook over fire," she said. The menu at Iron Gate Kitchen is inspired by Mediterranean cooking and complements the varietals produced by Iron Gate Estate, however, there are "little twists on things" in terms of presentation and approach. "We're seeing the Hunter winegrowing region really lean into those Mediterranean varietals. It's very Mediterranean in climate anyway, so for us it makes sense," Ingram said. "We make no statement that we are traditionally Spanish - we are cooking from that region, but we are trying to tap into the emotions of Spanish dining without necessarily having to be locked into traditional rules. "Our food is lightly perfumed by smoke, rather than being low and slow, and while there are some large cuts of meat, our menu is quite soft and refined. "We don't skimp on flavour or texture, but in its composition, our food has a real finesse and quality about it." It wasn't an easy decision for Joey Ingram and Lara Hagan to leave Pokolbin restaurant Circa 1876 to bring Iron Gate Kitchen to life. Similarly, restaurant manager Harrison Plant left the hatted EXP. restaurant to take on a general manager role at Iron Gate Estate at Pokolbin's first restaurant. "For me, it was opportunity and potential that drew me across," executive chef Ingram explained. "While Circa is one of the most, if not the most, significant restaurants in the Valley, having launched the great Robert Molines, this was an opportunity to not just be a part of Hunter Valley dining history, but to create part of its history. "It was an emotional decision to move on from Circa after only 12 months, yes, but it's an institution of a restaurant, and it will be fine and continue to thrive. "This was an opportunity to create something that's a little bit more aligned with my own personal beliefs in dining, that's what really attracted me." Cooking over fire is a passion of Ingram's, and it's what brings Iron Gate Kitchen's Mediterranean-inspired menu to life. He says it's a "really beautiful, intuitive way to cook" that "shows a lot of honesty ... there's nowhere to hide". He is also in favour of offering diners a broad and flexible menu that caters for walk-ins and differing budgets. "That spontaneous market is what we want to tap into, in terms of our approachability," he said. "We are doing a refined offering but we want to position ourselves in a more premium-casual part of the market. "We've done away with a mandatory set menu and that spend-per-head direction that I think was a bit of a hanger-on from COVID, when there were capacity restrictions. I don't necessarily think that's aligned with pure hospitality. "We want people to be able to come in, have a glass of wine and a plate of octopus, and be in and out for under $40 in under 40 minutes. "If they want to settle in for longer, they are welcome to. We want people to be able to use the restaurant in a way that works for them." Lara, who is head chef at Iron Gate Kitchen, said she could not pass up an opportunity to "make a mark on where I see the hospitality industry is going". "Having creative freedom so early on in my career, and the opportunity to lead a team, I had to do it. Also, I quite like intuitive cooking ... there's something that speaks to the soul when you cook over fire," she said. The menu at Iron Gate Kitchen is inspired by Mediterranean cooking and complements the varietals produced by Iron Gate Estate, however, there are "little twists on things" in terms of presentation and approach. "We're seeing the Hunter winegrowing region really lean into those Mediterranean varietals. It's very Mediterranean in climate anyway, so for us it makes sense," Ingram said. "We make no statement that we are traditionally Spanish - we are cooking from that region, but we are trying to tap into the emotions of Spanish dining without necessarily having to be locked into traditional rules. "Our food is lightly perfumed by smoke, rather than being low and slow, and while there are some large cuts of meat, our menu is quite soft and refined. "We don't skimp on flavour or texture, but in its composition, our food has a real finesse and quality about it." It wasn't an easy decision for Joey Ingram and Lara Hagan to leave Pokolbin restaurant Circa 1876 to bring Iron Gate Kitchen to life. Similarly, restaurant manager Harrison Plant left the hatted EXP. restaurant to take on a general manager role at Iron Gate Estate at Pokolbin's first restaurant. "For me, it was opportunity and potential that drew me across," executive chef Ingram explained. "While Circa is one of the most, if not the most, significant restaurants in the Valley, having launched the great Robert Molines, this was an opportunity to not just be a part of Hunter Valley dining history, but to create part of its history. "It was an emotional decision to move on from Circa after only 12 months, yes, but it's an institution of a restaurant, and it will be fine and continue to thrive. "This was an opportunity to create something that's a little bit more aligned with my own personal beliefs in dining, that's what really attracted me." Cooking over fire is a passion of Ingram's, and it's what brings Iron Gate Kitchen's Mediterranean-inspired menu to life. He says it's a "really beautiful, intuitive way to cook" that "shows a lot of honesty ... there's nowhere to hide". He is also in favour of offering diners a broad and flexible menu that caters for walk-ins and differing budgets. "That spontaneous market is what we want to tap into, in terms of our approachability," he said. "We are doing a refined offering but we want to position ourselves in a more premium-casual part of the market. "We've done away with a mandatory set menu and that spend-per-head direction that I think was a bit of a hanger-on from COVID, when there were capacity restrictions. I don't necessarily think that's aligned with pure hospitality. "We want people to be able to come in, have a glass of wine and a plate of octopus, and be in and out for under $40 in under 40 minutes. "If they want to settle in for longer, they are welcome to. We want people to be able to use the restaurant in a way that works for them." Lara, who is head chef at Iron Gate Kitchen, said she could not pass up an opportunity to "make a mark on where I see the hospitality industry is going". "Having creative freedom so early on in my career, and the opportunity to lead a team, I had to do it. Also, I quite like intuitive cooking ... there's something that speaks to the soul when you cook over fire," she said. The menu at Iron Gate Kitchen is inspired by Mediterranean cooking and complements the varietals produced by Iron Gate Estate, however, there are "little twists on things" in terms of presentation and approach. "We're seeing the Hunter winegrowing region really lean into those Mediterranean varietals. It's very Mediterranean in climate anyway, so for us it makes sense," Ingram said. "We make no statement that we are traditionally Spanish - we are cooking from that region, but we are trying to tap into the emotions of Spanish dining without necessarily having to be locked into traditional rules. "Our food is lightly perfumed by smoke, rather than being low and slow, and while there are some large cuts of meat, our menu is quite soft and refined. "We don't skimp on flavour or texture, but in its composition, our food has a real finesse and quality about it."
Yahoo
23-05-2025
- Sport
- Yahoo
Circa Sports introduces $15M guaranteed survivor prize pool, the largest legal sports betting contest in U.S. history
The NFL is the most popular sport to wager on in the United States, and betting pools have become an increasingly popular alternative for bettors. Nevada-based sports betting brand Circa Sports announced Thursday that its popular Circa Survivor contest — in which contestants have to pick one NFL team each week to win its game outright and aren't allowed to use the same team twice in a season — will have a record $15 million guarantee, up from $10 million last season. It's the biggest guaranteed payout ever for a legal sports betting contest. Eight winners ended up splitting the final prize pool of $14,266,000 in last season's contest. Circa will also bring back its Circa Millions VII contest, which requires contestants to make five NFL picks against the spread every week and has a prize pool of at least $6 million. This year, Circa Sports is also introducing a new high-end survivor contest called Circa Grandissimo, which will guarantee $1.5 million as the prize pool and each entry will cost $100,000. "Along with making history with our existing contests, Circa Grandissimo pays homage to some of the biggest bets in Las Vegas — and this is by far the grandest wager we've ever made on Circa Sports,' Derek Stevens, CEO of Circa Sports, said in a statement. Sign-ups for the contests begin Thursday and run through Sept. 6. Each contest requires the contestant to sign up in Nevada, and all weekly entries must be made in person by the contestant in the state or via a proxy.
Yahoo
17-05-2025
- Entertainment
- Yahoo
The moment I knew: standing on her shoulders, I was impressed she could bear my weight
In 2021 I was at the National Institute of Circus Arts in Melbourne. That's where I first laid eyes on Asha. She was part of a group of new students joining my cohort. She instantly struck me as someone I wanted to be friends with. At ballet class that afternoon we shared a barre and became fast friends. Over the next couple of years things remained platonic and it wasn't until our final year that chemistry began to build. Towards the end of that dark Melbourne winter, Asha asked if I'd work with her on some acrobatics. Every day after school we'd spend an hour or so training as a pair. There was lots of stretching and chatting, trying and failing various tricks and lots of laughs. It wasn't long before I realised I was seriously enjoying these sessions, and not just in a professional or friendly way. I was falling in love. As our skills developed, we moved on to trickier tricks. At one session we were trying to figure out as many different ways to climb to shoulders as we could. I'm a fair bit bigger than Asha and I wasn't in the habit of getting on others' shoulders. But the session was so joyful and relaxed, I realised it didn't matter if we got it wrong, we were having just as much fun laughing it off and giving it another go. In the end we pulled it off. Her ability to bear my weight was so impressive. But I knew at that moment it ran deeper than that – that our ability to support each other wasn't just physical. I had never felt as close to anyone as I did to Asha – we were completely on the same wavelength about so many things in and out of the circus. When I brought all this up a few days after that session it quickly became apparent the feeling was mutual. Related: The moment I knew: he bared his soul in a performance and I fell for his sensitive side By springtime we were official, and not long after that Asha signed her contract with Australian circus group Circa. During the last term she went away to do a one-week show with them and I missed her so badly that my already strong ambition to join Circa felt like a non-negotiable. I was accepted and within weeks of our graduation at the end of 2023 we were there together. But a cruel twist in casting meant we were separated for over six months. We were reunited mid last year and have been in each other's pockets since. I find touring life really tough, but doing it with Asha makes it so much better. I know we can rely on each other. She can stand on my shoulders when she needs to, and I can stand on hers too – literally and figuratively. And if we take a tumble, I know we can laugh together and try again. Tristan and Asha are performing together in Humans 2.0 at Arts Centre Melbourne from 14 to 24 May
Scotsman
08-05-2025
- Entertainment
- Scotsman
House of Oz returns to Edinburgh Fringe with a dazzling line-up
Australian excellence is once again set to take centre stage at the Edinburgh Festival Fringe, as House of Oz makes a triumphant return with a vibrant 2025 season showcasing eight dynamic, genre-defying productions. This award-winning philanthropic powerhouse is back to celebrate the ingenuity, humour and boldness of Australian performance, bringing both returning favourites and fresh new voices to the world's largest arts festival. Sign up to our Arts and Culture newsletter, get the latest news and reviews from our specialist arts writers Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... From awe-inspiring circus and sharp political satire to laugh-out-loud family theatre and darkly comic drama, the 2025 programme is a kaleidoscopic celebration of what makes Australian art unmissable. As Georgie Black, Founder and Creative Director, puts it: 'What links all of these amazing shows, apart from being Australian? They all have ground-breaking, genre-busting, ceiling-smashing spirit.' Advertisement Hide Ad Advertisement Hide Ad Among this year's highlights, Gravity & Other Myths return to Assembly Hall with Ten Thousand Hours—a high-octane, acrobatic masterclass from the creators of A Simple Space and Backbone. A visceral tribute to the thousands of hours of effort behind excellence, this pulse-racing show is set to sell out fast. Ten Thousand Hours In a major coup, long-time Fringe darlings Circa ascend to the Edinburgh International Festival with Orpheus and Eurydice, their breathtaking collaboration with Opera Australia and Opera Queensland. Fusing operatic passion with physical theatre and aerial choreography, this European premiere features the Scottish Chamber Orchestra and Scottish Opera Chorus in a visually stunning retelling of Gluck's classic opera. Comedy lovers and families are in for a treat as The Listies, masters of kidult chaos, return with Make Some Noise at Assembly George Square Studios. Hysterically funny and endlessly inventive, this riotous romp is suitable for humans aged 4 to 400. On the musical theatre front, Lady Macbeth Played Wing Defence brings feminist fire and electropop energy to the Fringe. Set in the cut-throat world of competitive school netball, this fierce and funny show explores ambition, loyalty and identity through a uniquely Australian lens—and has already been dubbed the "ultimate Fringe show". Advertisement Hide Ad Advertisement Hide Ad Back by popular demand, acclaimed choreographer Lewis Major brings TRIPTYCH Redux to Zoo Southside. Following a completely sold-out run in 2024, this emotionally stirring triple bill now features a newly choreographed opening, making it entirely Major's own. This is the last chance to catch it before he takes his work to the International Festival. The Listies Fresh talent is also in the spotlight. FLICK, from Mad Nun Productions, is a powerful one-woman tragicomedy about love, death and questionable choices in a palliative care ward. Written and performed by award-winning Madelaine Nunn, it was shortlisted for the 2022 Rodney Seaborn Playwrights Award and promises to be one of the most gripping new works at Summerhall. Fringe newcomers Crash Theatre Co., winners of the House of Oz Purse Prize, arrive following a stellar run at Adelaide Fringe with their electrifying new musical. They join a line-up that balances seasoned stars with exciting new voices. At Pleasance Courtyard, the innovative You're An Instrument invites families to experience sound in a whole new way. This interactive musical science show turns bodies into instruments and explores the history of music through playful experimentation—complete with relaxed performances every Monday to ensure inclusivity for all. Advertisement Hide Ad Advertisement Hide Ad Rounding out the season is Skinny at Underbelly, where award-winning cabaret artist Michelle Pearson delivers an empowering exploration of body image, diet culture, and self-worth. With soaring vocals, raw storytelling and documentary interviews, this heartfelt show is a celebration of beauty in all its forms. House of Oz But House of Oz is more than a presenter—it's a lifeline for Australian artists at the Fringe. Offering vital support in production, marketing, travel and accommodation, the organisation enables creatives from the other side of the globe to present their work with impact, receive international touring offers, and gain global recognition. With over 1,000 performances under its belt and a legacy of fostering cultural exchange, House of Oz continues to elevate Australia's artistic voice on the international stage. Georgie Black sums it up best: 'From the LOLs of The Listies to the sheer beauty of TRIPTYCH Redux, from the intensity of FLICK to the majesty of Orpheus and Eurydice, this year's programme is packed with unforgettable experiences. These artists are cultural pioneers—resilient, bold, and bursting with talent.' Advertisement Hide Ad Advertisement Hide Ad The House of Oz Edinburgh 2025 season includes You're An Instrument from The Sonicrats, The Listies Make Some Noise from The Listies, Lady Macbeth Played Wing Defence by Crash Theatre Company, FLICK from Mad Nun Productions, Ten Thousand Hours from Gravity & Other Myths, TRIPTYCH Redux by Lewis Major Projects, Orpheus and Eurydice by Circa (at the Edinburgh International Festival) and Skinny by Michelle Pearson.
