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Where's Whit: Community Impact

The last month has been extremely exciting for the WRS team. We have officially settled into our new studio + started taping, we launched a podcast, The Whitney Wrap and we’ve been helping local non profits by lending our voice! TAKE A LOOK!

Whitney Reynolds and husband David Heiner at Envision Unlimited Gala.

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Whit gets WORLD CHANNEL

EXCITING NEWS TO SHARE! The Whitney Reynolds Show has been pick up by the World Channel and launched on April 1st! FIND YOUR MARKET HERE!

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In the News! NATIONAL SHOW, NEW SEASON

READ ABOUT NEW SEASON IN: NWITIMES

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Whitney Reynolds Live, (TICKETS + WGN)

JOIN US <Whitney Reynolds Live> APRIL 17TH

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Whitney to Co-Chair Spring Service Club Luncheon


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STREAM, our show on PRIME!

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Whitney's NEW SEASON hits 4/17

WANT A SEAT AT THE TABLE?

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Whitney Host NEW NETLFIX movie- GET TICKETSS

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NEW- Stories of Hope "Cancer Wellness Magazine"

CLICK HERE for Whitney’s latest- STORIES OF HOPE.

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Baketivity on Whitney's Wishlist

Bringing fun memories to the kitchen for the whole family, Baketivity allows families to connect and have fun all while making their favorite sweets. Baketivity does all the work in getting you what you need so you can focus on the smiles and laughter that will happen wile you make their Caramel Snickerdoodle Cookies! Check them out at: https://baketivity.com/product/caramel-snickerdoodle-cookies/

USE CODE

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WISH LIST, RITUAL ZERO PROOF

To eat too, and have adventures. We like to wrestle with our kids and climb mountains. We like to make art and we like to stay out too late laughing. We, by the way, are three friends, two of whom share a bed and a child. We're passionate foodies and damn good cooks, so Ritual started in our kitchens.

The goal wasn't to replace liquor —bite your tongue! — but to add a new tool to our cocktail kit. Another way to mark a moment.

Simple enough, right? Yeah, not so much. It took more than a year and hundreds of iterations to perfect our recipes.

We learned how to blend jambu and prickly ash, how to extract the essence of blue agave, reduce the oil in juniper and heighten the perfume of pine. We taste-tested vanilla from Madagascar against vanilla from China. We sought guidance from master chefs and held tasting sessions for Chicago's best bartenders.

We weren't interested in a glass of "something." We're not interested in new-age goop that defies explanation, or fancy spa water that bears no resemblance to liquor.

We weren’t satisfied until it tasted and smelled and felt like the real thing. A new way to make an old favorite (or an Old Fashioned.)

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