Hot Ones! Reagan and Alex Bregman Host 'Wild' Bash to Kick Off Spicy New Venture

Hot Ones! Reagan and Alex Bregman Host 'Wild' Bash to Kick Off Spicy New Venture

THIS WEEKEND MAY have been chilly, but one Friday-night bash brought the heat: Reagan and Alex Bregman welcomed a handful of VIPs to the launch party for their new southwest food brand, Wild Sol.


The couple, previously responsible for the popular Breggy Bombs salsa, wanted to expand their footprint, and rebranded as Wild Sol. The new offerings — Hot Salsa, Mild Salsa, Salsa Verde, and Mango Habanero — are all infused with a kick of Flecha Azul, a premium tequila created by their friends, Mark Wahlberg, Aron Marquez and Abraham Ancer.

Alongside their friends and family, a star-studded lineup turned out to toast the Bregmans (and take a dip, of course), including Paul Wall, Astros player Jeremy Pena, reporter Julia Morales Clark, NFL alums Adrian Peterson and Chester Pitts, Jim "Mattress Mack" McIngvale, and soulful songstress Lenora.

Wild Sol is available to purchase online, and is expected to appear on store shelves at H-E-B and Kroger in the next few months.

Reagan Bregman and Julia Morales Clark

Jeremy Pena

Wild Sol salsas

Wild Sol CEO Michael Posey

Laurice Howard and Jackie Bregman

Mattress Mack

Adrian & Ashley Peterson, Reagan & Alex Bregman

Haleigh Broucher, Ona DeShazo, Reagan Bregman, Courtney Blanch Powell, Madelyn Payne, Madison Straub

Parties

THROUGHOUT ALL THREE floors of the stunning Glassell building on the Museum of Fine Arts, Houston campus, beginning Aug. 10, visitors will find colorful, thought-provoking works by one of the school's own: The first in a series of exhibits showcasing art by Glassell faculty members, Chaotic Nodes is a collection of paintings by instructor Arielle Masson.

Keep Reading Show less

MAKE THE MOST of every delicious bite this summer with the benefits of steam cooking. Whether you’re reviving leftovers from Houston’s hottest foodie hangout or hosting memorable gatherings at home, integrating steam into your cooking repertoire can take your food to the next level.

Keep Reading Show less