KOSHER FOOD & WINE EXPERIENCE – NY 2020: MONDAY, FEBRUARY 17

January 22, 2020 by evebushman

The 14^th Annual Kosher Food & Wine Experience (www.TheKFWE.com) is back, and there’s more to savor than ever before.

House of Rothschild and Royal Wine Corp. Celebrate Historic Partnership: 30 years of kosher wine making.

Monday, February 17, 2020 Pier 60, Chelsea Piers – Hudson River & 21st St., NYC

New, Award-Winning Wines from Israel, California and France*
Celebrating 30th anniversary of kosher wine production with the Rothschild family
Open to the Trade 12 noon – 4 pm by RSVP
Open to the Public VIP 5:30 pm-9:30; General Admission 6:30 pm-9:30 pm via tickets at TheKFWE.com

NYC, NY / Bayonne, NJ, FEB 17, 2020 – Prepare to stock up on the best new kosher wines and spirits and add to your kosher restaurant and catering bucket list – Kosher Food & Wine Experience 2020 comes to NYC FEB 17 at Chelsea Piers Hudson River on Manhattan’s West Side (Tickets: www.TheKFWE.com).

Hosted by Royal Wine Corp., KFWE is known as the destination for wine and food lovers alike, offering a sneak preview of the trendiest restaurants and the latest innovations from the kitchens of today’s hottest chefs and caterers – plus an opportunity to be among the first to sample hundreds of new top-shelf wines and spirits from around the world, many with 90+ ratings. More than 1200 will descend on Chelsea Piers to taste and sample hundreds of wines and spirits as well as unique and gourmet fare from chefs, caterers and restaurateurs.

Royal Wine celebrates the 30^th anniversary of kosher wine production with Barons Edmond & Benjamin de Rothschild with the introduction of Haut-Médoc Anniversary Edition 2016 and Château Clarke Listrac-Médoc 2016. Plus a preview of Passover 2020 wines and spirits.

The Kosher Food & Wine Experience began in 2006 as an intimate wine-tasting event for a handful of guests. It quickly exploded by popular demand and grows every year in terms of attendance, exhibitors, venues, and sheer variety of products on offer. Today’s KFWE spans from New York and Miami to Los Angeles and London. In New York alone last year, KFWE showcased over 500 wines and spirits attracting more than 2500 industry professionals, consumers, and press.

What is driving this year-on-year success? Festival organizers point to three recent trends: the phenomenal growth of foodie culture, the unprecedented mainstreaming of kosher food into the American market, and the burgeoning production of premium kosher wines from around the world.

KFWE New York is hosted by Royal Wine Corp., the world’s largest producer, importer and distributor of kosher wines and spirits, headquartered in Bayonne, NJ.

Vintage Eve Circa 2/2017: Tasting Wine in China…From A Book

January 21, 2020 by evebushman

International-renowned sommelier, Noel Shu, provides in-depth look at the modern Chinese wine industry and guides us through the misty vineyards and crowded wineries of China.

I can’t recall the last time I tried wine from China, possibly at the LA Wine Fest. So here I had an opportunity for a virtual taste and a cultural lesson all in one after reading Shu’s book, “China, Through a Glass of Wine.” These are my takeaways:

It’s currently difficult to find Chinese wine in the U.S.

Shu believes China could produce the next Yellow Tail, a commonly known large-production wine from Australia.

The term “tuaho” refers to a greedy person, and one that shows off their wealth, much frowned upon now in China. Days of drinking Bordeaux as a status symbol may be over.

Chinese is “embracing certain elements of globalization” and wine consumption is expected to grow.

Though white wine is more Chinese cuisine friendly, and Chinese polls show it more popular 2 to 1 to red, most Chinese gravitate toward red wine. Additionally the color red in itself has many positive cultural ties in China.

Chinese wine production dates back 4,600 years. The Changyu Winery began production in 1892. But winemaking is still in its “infancy” with the wines garnering varying reviews.

The Ningxia region has many of the “amenities” of the Napa Valley and other upscale wine regions with great tourism.

Some colder climates in China are making ice wines. The common “traditional forms of wine” being consumed are plum wine and rice wine. Marselan – a red French grape between a Cabernet Sauvignon and Grenache according to Wikipedia – is now being planted.

Wine bars are grand and popping up with greater frequency.

Most demand for wine in China is being filled by imports, most notably Bordeaux, France. These French wines were first introduced via Catholicism that was brought into China.

In Napa the Chinese are not just buying the wine, they are also buying up the vineyards.

In 2011 both Domaines de Rothschild and Moet Hennessy began production in China.

The benefits of red wine were touted by the Communist leaders as healthy, while a negative connotation had been added to those that prefer spirits – as the grain to make spirits better serves the community better as food. Companies that were distilling spirits now ferment grapes.

Shu writes that “there is a deep-rooted fear in France that China, with its teeming population and endless territory, could one day outperform and take over the French wine industry.” (Not thinking this will be happening in my lifetime.)

Obviously there are cultural differences that need to be studied and tactfully executed for anyone interested in distributing wine into China. Things to be aware of include social media, having your “boots on the ground” actually in China to sell there, the language and the costs of entertaining clients. Shu spends quite a bit of time explaining the nuances involved, and the importance of respecting them.

Most of the remainder of the book is dedicated to all of the fake wine that has really taken over in China: Shu writes that for every one bottle that’s real there is one that is a fake. Shu quotes from wine writer Maureen Downey on several of her most laughable finds including wines that have blank corks, ill-sized corks, recycle symbols before 1951, mistakes in spelling on the label, etc.

The book closes on three chateaux to visit: Hansen, near Mongolia, that produces 70 different wines; Helan Oingxye as a boutique winery with an up and coming winemaker; and Changyu Moser XV for its grandeur.

My conclusion: if you are a student of wine or a distributor this book is for you. I enjoyed adding a little Chinese cuisine, via wine, to my diet.

About the Noel Shu

Internationally-regarded sommelier Noel Shu, Managing Partner for the ultra-luxe, award-winning wine and spirits purveyor Prodiguer Brands, is a 24-year-old self-made millionaire, entrepreneur and author of the newly released title, “China Through a Glass of Wine.” With impeccable panache and style, Shu, has already accomplished more than many do in an entire lifetime. He earned his undergraduate at West Point, completed the U.S. Army’s elite and grueling Combat Diver Qualification Course at the Special Forces Underwater Operations School (regarded by many Soldiers as the toughest military school to endure), and has personally designed and sold extraordinary multi-million dollar timepieces and necklaces to China’s elite through his ancillary, highly successful luxury jewelry business. Always striving to for growth and self-improvement and with a reverence for continuing education, despite his busy schedule Shu is currently pursuing an Ivy League Master’s degree at Columbia University. As a globally-minded business practitioner, Shu understands commerce on both sides of the Pacific and brings that expertise to bear with his various ventures, including the highly anticipated upcoming release of “Regale”—an exclusive wine brand expressly developed for the Chinese marketplace, which will be exported to the region in early 2016. For more information about Noel Shu, visit www.prodiguerbrands.com.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

8th Annual SCV Charity Chili Cook-Off is Getting Spicy (Check out who the judges are…)

January 20, 2020 by evebushman

The 8th Annual Santa Clarita Valley Charity Chili Cook-off is set to feature 40 amateur chefs

to compete for the most prestigious awards of the event.

The 8^th annual SCV Charity Chili Cook-off, and organizers are looking for sponsors and chili cooker contestants. The event will take place at 6 p.m. on Tuesday, March 17^th, 2020 (St. Patrick’s Day) at The Hyatt Regency in Valencia. Chefs will go head-to-head in an effort to take the People’s Choice and Judges Choice awards for the top three chilies’ in each category.

The earnings raised this year will be donated to two local charities, FeedSCV and the Wish Foundation wellness centers.

FeedSCV will use the donation for their weekend backpack program from FeedSCV, “Ready To Learn.” The program currently serves The Newhall School District. It provides meals for kids identified as “in need” by the district’s social services, some, classified as homeless. That can include kids staying with relatives (couch-surfing) or living with parents in cars or RVs, or similar circumstances. Each Friday, the kids get to take home a backpack filled with “shelf-stable” single-serving meals for the weekend: Three meals per day and a few snacks as well. Volunteers acquire the food, stuff the backpacks, and deliver them to the schools each week. Currently, the program is nearing capacity and the additional funds will allow increased capacity both in terms of food, and access to a larger assembly site.

The WiSH Education Foundation’s mission is to bridge the gap in state funding; we fund programs that are not paid for by tax dollars alone. Our goal is to provide the tools for success in the classroom and to benefit as many students as possible with our dollars. Our funding focus is STEAM with an emphasis on the Arts – we strongly feel that all students, regardless of interest and passion, deserve support to reach their potential. At this time and given the recent tragedy at Saugus High School, WiSH is focusing attention and detail on wellness across the district. That directed funding would provide whatever is needed for the mental wellness of our student body across the district which would include wellness centers, a tech-free safe space that offers classes, seminars, self-help and triage for those needing a break any time during their school day. WiSH is also raising funding to renovate the Saugus High quad as a comfortable and social gathering space for the campus.

“We hope to raise more money than ever for these two charities this year.” said event co-founder Nicole Stinson. “It has been humbling to watch this event gain popularity each year, and I am excited with our new celebrity judges so far this year Eve Bushman with Eve Bushman Consulting and Eves Wine 101, Austin Dave an award-winning multimedia journalist and two additional judges to be announced in the coming weeks.

Since 2012, the chili cook-off organizers have donated the proceeds to different local nonprofit organizations.

Those who attend the upcoming chili cook-off will have the opportunity to enjoy live entertainment, silent and live auctions, casino tables and a 50/50 opportunity drawing.

“Opportunities are still available for sponsors, to register to be a chili cooker contestant, and a vendor” said event organizers. “So, grab your secret family recipe, get your chili pot out of storage, and get cooking.”

Contestant fees are $125 per person, while general admission tickets are scheduled to be sold online for $25 before Feb. 14 and $30 after Feb.14. In addition, a limited number of advance-purchase VIP tickets are also available for $65, which includes early entry at 5:30, one drink ticket, VIP area access, VIP parking, swag bag and VIP hors-d’oeuvres.

Sponsors to date include 24/7 Events, Scorpion , Christy Smith, Loan Depot, A1 Party, The Santa Clarita Signal, Santa Clarita Magazine, KHTS Radio, Valley Publications, J & M Entertainment, Ring of Smiles Photo booth, Logix Federal Credit Union, Schlick Art, Event Staffing , Skycrest Signs, Nealies Skillet, SCVTV, Valley Wide Escrow, Back to Health Chiropractic, Hyatt Regency Valencia, Remax of SCV, Finance of America, My Print Express, NextHome Real Estate Rockstars, The Douglas Roberts Insurance Agency, Newhall Escrow, Southland Regional Association of Realtors, Bank of the Sierra, Casino Kings.

For more information please visit www.scvcharitychilicookoff.com or call Nicole Stinson Estate Realty Group 661-816-4234 or Steve Portaro 310-800-3064.

Suzanne Goin Awarded Gayot.com Restaurateur of the Year

January 19, 2020 by evebushman

The Lucques Group is proud to announce that Suzanne Goin has received the GAYOT.com Restaurateur of the Year award for 2019, just published by the international travel guide.

As GAYOT.com’s twelfth award recipient in this category, Suzanne joins ten of the most acclaimed chefs in the United States – Sirio Maccioni (2008); Wolfgang Puck (2009/2010); Michael Mina (2011); Jean Joho (2012); Thomas Keller (2013); Daniel Boulud (2014); Jean-Georges Vongerichten (2016); José Andrés (2017); and Nobu Matsuhisa (2018). She is the first female chef to be honored with this coveted award.

In presenting this award, Sophie Gayot states, “To succeed in satisfying the ever-changing tastes of this city can be quite a feat and that’s just what Chef Suzanne Goin has achieved on L.A.’s dining scene for more than two decades.” The Restaurateur of the Year is part of GAYOT’s Annual Restaurant Awards. The full story on Suzanne can be viewed HERE.

“Restaurants and cooking are my life’s passion,” states Suzanne Goin. “To me, there is nothing quite like creating places that can transport us and provide what is sometimes a comfort and sometimes an escape—when it’s done well those restaurants become a part of the community—they become more than the sum of their parts. When it all works this is the joy of being a restaurateur. For this reason and especially coming from a group I have respected for so many years, it’s a true honor to be awarded GAYOT.com’s Restaurateur of the Year award for 2019.”

ABOUT GAYOT.COM:

Aimed to inspire and inform, GAYOT.com provides everything there is to know about culinary and drink scenes for every taste and budget. André Gayot — who with his friends, Henri Gault and Christian Millau, invented the term “Nouvelle Cuisine” in the early ’70s — had been directing sophisticated travelers to the best restaurants, hotels, shops, sightseeing, and cultural attractions throughout the world since 1969. André sadly passed away on October 5, 2019. Today, the guide is still written by a team of savvy restaurant critics and drink experts with commentary that is informative, honest and witty, under the direction of his daughter Sophie. From the famous Guide de la France, first published in 1972 to “The Best Of” guides in English (1981) and the “Restaurants” guides (1995) covering major American city restaurants, GAYOT Guides became the travel bible of an international readership in quest of the best. With the arrival of the digital world, GAYOT guidebooks have now been succeeded by a comprehensive website for up-to-date information about restaurants, wines and spirits spirits, GAYOT.com.

ABOUT THE LUCQUES GROUP:

With the opening of LUCQUES, their flagship restaurant, in 1998, three-time James Beard Foundation’s award-winner Suzanne Goin and 2019 James Beard award-winning restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and TAVERN. Along with these culinary enterprises, the company also operates LUCQUES CATERING, the LARDER BAKING COMPANY, as well as directing the comprehensive food services for the iconic HOLLYWOOD BOWL. In spring 2020, they will operate new restaurants at the highly anticipated PROPER HOTEL opening in downtown Los Angeles. THE LUCQUES GROUP is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

Preview of Paso Robles 2020

January 17, 2020 by evebushman

We are planning a trip to Paso Robles early this year – we try and do Paso and Napa every year – although in past years it wasn’t possible due to our work schedules. This year first we will visit D.C. and then Paso, Kentucky, Italy, Greece and Turkey. This will probably be the norm for us, lots of travel, now that Eddie has retired.

Cass winery pic from Facebook, I believe Ted is on the left wearing the hat and raising his glass.

So, getting back to Paso, I wanted to share information about some of the wineries we will be visiting. And because we do go wine tasting often, the last few years we have tried to go to wineries that we have not visited with too many times – or not at all – before. (There are so many now we all really should reach a little further IMO.) However, with that said, there are two below that we have visited before, but not for a few years. Which of these have you been to, which would you re-visit and which are new for you as well:

Thacher Winery

Hadn’t heard of Thacher until I was emailing Tony Quealy at a different winery and learned that he had moved over to Thacher. Did a little research on the winery, Google and social media, and liked what I saw. So instead of seeing Quealy at his old spot we would visit him at his new spot. They are described as a “boutique” winery, with an emphasis on two of my favorites: Rhone blends and Zinfandel.

https://www.thacherwinery.com/

https://www.facebook.com/thacher.winery/

Tablas Creek Vineyard

Sampled lots of Rhônes from Tablas Creek at wine events over the years. All I knew about them is that they make a lot. And they’re all good. Sent them an email about visiting and they were happy to oblige, with none other than Jason Haas, partner and GM, to show us around. From Facebook I learned, “Founded by the Perrin family of Château de Beaucastel and Robert Haas of Vineyard Brands in the limestone hills of Paso Robles’ Adelaida District, it produces estate grown Châteauneuf du Pape-style blends and Rhone varietal wines from its certified organic and Biodynamic vineyards.”

https://tablascreek.com/

https://www.facebook.com/TablasCreek/

Steinbeck Wines

Cindy Steinbeck, one daughter of owners Howie and Bev Steinbeck, had offered one of their noted “CRASH COURSE tours through the family’s expansive vineyards giving (us) an opportunity to really know the family and experience wine from the vineyard.” From their website I learned that Steinbeck “is a boutique family owned and operated winery in the heart of California’s Central Coast, Paso Robles” and that their “family has been farming for seven-generations, since 1884. (Their) ancestors were pioneers in many aspects of farming in Paso Robles, including wine grapes and wine 135 years ago…” Howie himself is known as “a leader in viticulture in Paso Robles since 1970.”

http://www.steinbeckwines.com/

https://www.facebook.com/steinbeckwines/

Cass Wines

Been to more than one event, and dinner, where Cass co-owner Ted Plemons poured. Plemons is one of those memorable wine personalities that make the wine tasting experience a whole lot of fun. At a recent #SaugusStrong fundraiser at our local Wine 661 wine bar, I won a luncheon for four at the winery. Planned my trip around it. Hoping for a Plemons sighting, but happy at the prospect of having the lunch – heard a lot about the great lunches there – and tasting through their current line-up of Rhônes and Bordeaux blends.

https://www.casswines.com/

https://www.facebook.com/casswinery/

Eberle Winery

Ben Mayo was the winemaker at Eberle when I last visited, that was 2011 (Read about our “Underground Eberle Tour” here) and a person in my party voted for a re-visit. Fast forward to more local news, founder Gary Eberle being ousted from the winery, then regained ownership, and of course their long-standing respected wines. When Gary was copied on an email to me from the winery, I mentioned we’d love even just a “sighting” or “photo op” if he’s available. This wine-fan-girl does get a wee bit excited about meeting the people that have shaped our wine industry. Time will tell if it happens! Asked what I would like to focus on for the tasting I suggested Zinfandel, Syrah and Cabernet Sauvignon, and they also offered a tasting of “something from the library.”

https://www.eberlewinery.com/

https://www.facebook.com/eberlewinery/

Allegretto Wines and Vineyard Resort by Ayres

I knew the Allegretto name from visiting their grand hotel soon after it opened for a Cab Collective event weekend. This time I would be staying in one of the rooms, for two nights, so I knew I’d be getting a bigger and better insiders “feel” of the place. Additionally, I had met and tasted with Quin Cody, the Director of Wine Hospitality, at a recent STARS of Cab event put on by Ian Blackburn and WineLA.com – the wines were great, two Cabs and a Malbec, but I needed to taste more. During our visit we would have “an art tour followed by wine and charcuterie tasting in the Willow Creek tasting room.”

https://www.allegrettowines.com/

https://www.allegrettovineyardresort.com/

https://www.facebook.com/AllegrettoWines/

https://www.facebook.com/allegrettovr/

HammerSky Vineyards

A few years back we stayed in a lovely farmhouse on the HammerSky property. I was smitten the property, the wines and with owner Doug Hauck, and I think you can tell from my article that ran back in 2014, The Secret Weapons at HammerSky. I’ve been wanting to get back ever since as we tasted just a few wines then, and there are plenty more in the tasting room that we hadn’t visited. This is what we missed that we won’t miss this time, “Our ultra-modern tasting room offers award-winning Bordeaux wines, hospitality and comfort for all who visit. Tall windows and glass doors emit natural light, while allowing sweeping 180 degree views of our rolling vineyards that border the lawn with café-style seating on the patio. It has been referred to as the best picnic location in Paso Robles wine country.”

https://www.hammersky.com/

https://www.facebook.com/Hammerskyvineyards/

Oso Libre Winery

I had originally tasted Oso Libre wines in 2016, via the LA Wine Writers. In fact, I couldn’t attend the tasting with everyone else and the winery generously offered to send wines for my review. I re-posted the review last year, and the winery commented on the Facebook link that I needed a re-visit. This is the article link —> http://evewine101.com/2019/09/10/vintage-eve-circa-9-2016-a-trio-to-taste-from-pasos-oso-libre/ I decided I needed a real “live” visit, and now look forward to trying their current wines that may include a Dry Riesling, Rose of Mourvedre, Chardonnay, Primitivo, Zinfandel, Bordeaux blends and GSMs…

https://www.osolibre.com/

https://www.facebook.com/osovino/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Native Grapes Academy 2019 by numbers

January 16, 2020 by evebushman

VERONA, ITALY (PRWEB) – Three nations, 490 wines tasted, and 120 “heroes”: these are the 2019 achievements of the Native Grapes Academy (NGA). NGA is a project co-financed by the European Union and coordinated by Unione Italiana Vini (UIV) and Organización Interprofesional del Vino de España (OIVE) aimed at training wine specialists on PDO, PGI and TSG wines of Italy and Spain in three target countries, Canada, Russia, and Japan.

To train the “European Quality Wine Heroes”, NGA created the Native Grape Odyssey (NGO) Maestro, course which, in 2019, was held in three cities in three different countries: Toronto (15-19 September), Moscow (28 October-1 November), and Tokyo (2-6 December). In five days and 30 hours of lessons in total, participants discovered Italian and Spanish wines studying these countries’ enological production. They immersed themselves into Italian and Spanish grape varieties, wine regions’ climate, history, and culture. Rebecca Lawrence, education development manager of the NGO course, described the methodological approach of the lessons: “The NGO Maestro is a course that has based its methodology in understanding the quality of European wines, in particular Italian and Spanish wines, by exploring the native grape varieties specifically as they relate to their territories as well as making the connections between the shared heritage (both cultural and genetic) of Mediterranean grapes. The course first describes the territory and then explains why native grapes have thrived there and places them into the broader context.”

To study the viticulture and wine-making tradition of these countries, NGA supplied students with a course text characterized by a multidisciplinary approach. Native Grape Odyssey Volume I was written by Prof. Attilio Scienza, Full Professor at the University of Milan and renowned expert in vine genetics, together with science writer and researcher Serena Imazio. Complimentary copies of the book were distributed to the 120 participants of the NGO’s educational activities. The volume is the first of six publications which will be compiled throughout the three-year period of the project (2019-2021).

In the NGO educational experience, wine tasting takes central stage. In addition to the tastings during the lessons, each course also featured a final Walk-Around Tasting, where importers could showcase their portfolios of Italian and Spanish wines to a bigger audience of students, professionals and wine lovers who gathered for the occasion.

The NGA project strives to furnish students and wine lovers with free and open access training tools. Through the project’s official website and social media channels updates about the world of Italian and Spanish wines are shared on a daily basis. In addition, in November 2019, NGA launched its NGO Tasting Webapp. The Webapp allows users to record tasting notes, working as a sort of online tasting diary; moreover, with the app, users can share their tasting notes with other members of the community. Furthermore, by subscribing to the NGO Tasting Web-app, users who will compile the best tasting notes, will be selected for participation in the Vinitaly 2020 Incoming program and for the Spanish 2020 Incoming program. Selected users will have their travel and accommodation expenses covered and will join an exclusive program of b2b meetings, thus becoming active members of the NGO community.

In the next two years of the project, NGA initiatives will grow exponentially: new destinations for educational and trade activities will be added and new “European Quality Wine Heroes” will join the community after taking part in the NGO program of discovery of Italian and Spanish wines. In 2020 and 2021 one-day seminars and Walk-Around Tastings will be organized in five different cities in each of the three target countries (15 events per year).

Updates on the next NGA events are available on the official website nativegrapeodyssey.com and on the project’s social media channels.

About: Native Grape Odyssey (NGO) is a brand of the Native Grapes Academy (NGA) project. NGA is a project financed by the European Union and managed by Unione Italiana Vini and Interprofesional del Vino de España (OIVE) for the promotion of PDO and PGI European wines abroad, in particular in three countries: Japan, Canada and Russia. In order to achieve this, the NGA educational program will organize wine seminars, workshops and b2b meetings both in these countries and in Verona, Italy, inviting wine experts and influencers from these countries. These events realized across the span of three years (2019-21) aim to create awareness about European native grapes abroad, as well as the wines produced from them, in particular Italian and Spanish wines, which share a long tradition and a high standard of quality.

Luxury, High End Finishes among Top 6 Trends in Restaurant Construction in 2020

January 15, 2020 by evebushman

PHILADELPHIA (PRWEB) – Restaurant construction is booming in the U.S. as dining establishments and eateries seek to become more relevant in the ultra-competitive hospitality and culinary world. So what will be making news in the new year? Maxim Parkhomchuk, VP of Construction & Executive Project Manager at LOTT Restaurant Construction in Philadelphia, shares his insights on some of the top trends he’s predicting will continue into 2020. Parkhomchuk gained his expertise from managing the construction of many notable restaurants including B2 Bluefin (Bala Cynwyd), Andiario (West Chester), and coming in 2020…Steak48 (Philadelphia). The LOTT team has collectively built over 400 restaurants throughout the United States since 1992. Here’s what Parkhomchuk is seeing right now in restaurant design and construction in the U.S.:

Photo from Lott Restaurant Construction’s Facebook page.

The Return of Luxury
High-end finishes, grandiose designs and exclusive materials will be making a comeback. The new 12,000-square foot Steak 48 concept currently under construction at 260 S. Broad Street in the historic Atlantic building in Philadelphia is a prime example of the swing to a luxury dining experience, says Parkhomchuk. The $7 million project he is overseeing for one of the country’s most recognized names in steakhouse culture — Michael and Jeffrey Mastro — is loaded with custom materials from abroad. “We’re talking handmade tiles from Mexico and custom mirrors from overseas. The palette of bold, rich colors and details such as gold, brass, stone and metal trims in abundance.” He says, “Companies are no longer seeking to cut corners or skimp; when it comes to the ‘show’ or overall patron experience.” In the same vein, look for textured wall coverings, materials you want to touch, and innovative materials such as acoustical fabric ceilings and highly-decorative industrial grade flooring.

Private Dining Suites
Primarily earmarked for large parties, expect to see more private dining rooms for smaller groups designed with a lot of thought. These rooms increase revenue for owners, allowing them to offer different menu options and also serve as overflow dining spaces on busy nights. Many private rooms are equipped with audio visual equipment for meetings or to display photos for parties, but the technology is so well integrated into the design that when not in use, they disappear from view. Private rooms designed as “swing spaces” with roll away doors or glass walls gives the restaurant versatility in usage.

Visible Kitchens
Open kitchens continue to be popular allowing diners to be closer to the action. Steak 48 will feature a one-of-a-kind 1,500-square foot expo kitchen with ceiling-to-floor glass wall surrounds, including adjacent booth seating peering directly into the expo kitchen. Aside from being incredibly clean and well organized due to all of the “transparency,” open kitchen concepts allow the customers to get intimate with the action and provide wonderful modes of observation.

High-tech Communication Tools
Whether it’s utilizing ProCore or EarthCam, a high-tech framework/platform for effective team collaboration on complex projects; Revit or BIM software which uses 3D modeling in every phase of the project, from concept to visualization; or high definition photo and video scanning, there’s no denying the expanding role of technology. Virtual reality is now!

Bringing the Outdoors In
This trend will continue to get better with the use of higher tech products such as retractable roofs, accordion doors, outdoor fireplaces and all-weather heaters, and all weather rooftops. Restaurants that don’t have access to outdoor space are bringing the outdoors in using greenery, large glass windows, glass walls and oversized garage doors that can remain open in nice weather.

Fashionable and Functional Wine Storage
High-tech wine cases are becoming increasingly more visually stunning design statements in U.S. restaurants. No longer relegated to the cellar, restaurant wine collections are on full display in gorgeous glass cases in the bar or dining room. It’s often a challenge to incorporate an elaborate wine storage unit into front of the house designs, and construction teams need to coordinate multiple sophisticated engineering systems – refrigeration, lighting and HVAC controls — into an esthetically pleasing and functional design. Between the orchestration of material deliveries, the coordination of trades people, and the challenges of existing space fit-outs (as opposed to new construction), the creation of fashionable and functional wine storage can be quite tricky, but the LOTT team agrees that the visual and capital benefits for operators make it well worth the aggravation.

LOTT Restaurant Construction is a full-service construction management firm specializing in restaurant development and design. LOTT thrives on bringing complex projects to completion in record time and maintaining strict cost controls. The company has opened more than 400 restaurant locations in more than 15 states nationwide. As Frank Lott says, “We equate the construction of a restaurant to that of a fine watch. It must be precise, exact, consistent and on time. That’s what we do at LOTT. That’s the only way we know.” To learn more, please visit http://www.restaurantsontime.com/.

Vintage Eve Circa 2/2017: Gambero Rosso and the Tre Bicchieri U.S. Tour

January 14, 2020 by evebushman

Produced by my wine pal Mark Newman, CEO and Founder of Accolade Brands Inc., the Gambero Rosso Tre Bicchieri Tour stopped inside Santa Monica Airport’s Barker Hanger this past week. This is what I was able to soak up having just barely recovered from a flu bug that bit me, those in bold were standouts:

Vignalta

Colli Euganei Rosso Gemola 2004

Colli Euganei Fior d’Arancio Passito Alpianae 2012

Colli Euganei Rosso Gemola 2011

Serafini and Vidotto

Montello e Colli Asolani II Rosso dell’Abazia 2013

Montello e Colli Asolani Phigai 2013

Bollicine Rose Brut

Ferghettina

Franciacorta Pas Dose 33 Ris. 2009

Franciacorta Brut Milledi 2012

Franciacorta Rose Milledi

Viticoltori Speri

Amarone della Valpolicella Cl. Vign. Monte Sant’Urbano 2012

Monte Del Fra

Custoza Sup. Ca’del Margo 2014

Valpolicella Cl. Sup. Ripasso Lena di Mezzo 2014

Amarone della Valpolicella Cl. Lena di Mezzo 2012

Guerrieri Rizzardi

Amarone della Valpolicella Cl. Caldarote 2011

Michele Chiarlo

Barbera d’Asti Sup. Nizza La Court 2013

Masi

Amarone della Valpolicella Cl. Vaio Armaron Serego Alighieri 2011

Amarone della Valpolicella Cl. Costasera Ris. 2011

Fojaneghe Rosso 2012 – Bossi Fedrigotti

Tenuto Del Cerro

Nobile di Montepulciano Ris. 2012

Nobile di Montepulciano 2013

Nobile di Montepulciano 2015

Marotti Campi

Castelli di Jesi Verdicchio Cl. Salmariano Ris. 2013

Lacrima di Morro d’Alba Sup. Orgiolo 2014

Verdicchio dei Castelli di Jesi Cl. Sup. Luzano 2015

Ruggeri and C

Valdobbiadene Extra Dry Giustino B. 2015

Valdobbiadene Extra Dry Giall’Oro

Prosecco Brut Argeo

Assuli

Lorando 2015

Astolfo 2014

Besi 2013

A slideshow of some of my favorites can be seen here.

See the entire list of wineries here.

Excerpts From The Invitation

The Gambero Rosso Tre Bicchieri Tour is the world’s premier Italian wine showcase. Please join us for the ultimate, industry tasting of Italy’s highest-rated wines! Nearly 200 Italian wineries will pour wines awarded the coveted “Tre Bicchieri” (“three glass”) designation, exclusively for members of the wine trade; additional wines will also be shown, including some of the year’s “top value” wines from Italy.

30TH ANNIVERSARY “GUIDE TO ITALIAN WINES” CELEBRATION

Come taste Italy’s “best of the best”, meet the winery representatives, and celebrate the 30th anniversary of Gambero Rosso’s legendary wine guide, the Vini d’Italia. Featuring more than just reviews of Italy’s finest wines, Vini d’Italia covers the brilliant, passionate individuals who devote their lives to winemaking. Today, more than 70 expert tasters comprise the team that blind-tastes 45,000+ wines annually. Of these many thousands of wines, fewer than 1% achieve the Tre Bicchieri designation.

Top Rhône Producer Delas Frères Opens New Winery in Tain-l’Hermitage

January 13, 2020 by evebushman

TAIN-I’HERMITAGE, FRANCE (PRWEB) – Delas Frères, one of the northern Rhône Valley’s best producers, is excited to usher in a new chapter in its long history and announce the opening of its new premises in Tain-l’Hermitage. The project has included new facilities and tools essential to the company’s future growth and a new showcase site in which the Delas team will be delighted to relate the history of the company to visitors.

Founded in Tournon-sur-Rhône in 1835, Maison Delas Frères has constantly gone to great efforts to execute a strategy committed to quality and respect for the terroir. Delas Frères has been associated with the Deutz Champagne House since 1977 when it was purchased by the latter. It was given new momentum in 1993, when the Rouzaud family of Maison Louis Roederer, already the owner of several wine estates, acquired the two wine companies and entrusted their management to Fabrice Rosset, CEO since 1996. Under his management, and with the intention of taking the domaine to the next level of excellence, the company embarked on a long-term development program.

Over the last twenty years, nearly 30 million euros have been invested: harvest-handling facilities, vat room, high-tech equipment and new ageing cellars in Saint-Jean-de-Muzols, rebuilding of the drystone support walls on the Hermitage hills, replacement of 7,000 vines, consolidation of the vineyards with the purchase of several plots. In 2006, the acquisition of nearly 20 hectares in the Crozes Hermitage appellation took the total vineyard surface area now worked by Delas Frères to around 30 hectares.

Delas Frères has been historically located in Saint-Jean-de-Muzols, but in 2015, its 180th anniversary year, it acquired a property tucked away in the center of Tain-L’Hermitage. This would be the start of the next phase in the process of elevating the brand.

“Delas Frères needed a high-performing production tool that matched its ambitions and would allow it to deliver the purest expression of its prestigious northern terroirs,” said Fabrice Rosset at the time…. “and, at the same time, be consistent with the elegant efficiency of Deutz and the constellation of magnificent estates under the same umbrella” (Château Pichon Comtesse, Adriano Ramos Pinto, Domaimes Ott, Louis Roederer, Merry Edwards, Roederer Estate, etc.).

The new property, located at the foot of the l’Hermitage hill, now includes an architectural gem that lives up to the outstanding setting. The design and restoration of the facilities were entrusted to architect Carl Fredrik Svenstedt, a graduate of Harvard and the Yale School of Architecture, with a brief to respect the character of the original property and to set off the “terroirs of excellence.” In the prestigious Architecture MasterPrize competition this past October, the new winery was awarded Honorable Mention in Architectural Design and its architects won the Small Firm of the Year Award in Sustainable Architecture.

The spectacular building housing the new winery and cellars, which adjoins the former family residence and the new reception cellars, is impressive for its purity, precision and modernity. Only noble material – stone, glass and steel – has been used in its construction. The wall sculpture, created from 274 blocks of stone, seems to be almost alive with a rhythmic and harmonious undulation that appears to take the shape and mimic the Hermitage hills. In a 6,000 square-meter walled property, the venerable “Maison Delas Frères” now boasts a tailor-made, state of-the-art production facility.

In September 2019, the grapes from the northern crus were brought in to this new red wine winery in Tain-l’Hermitage for an emotional first harvest. The white wines and blends from the southern crus were taken to the Delas Frères site in Saint-Jean-de-Muzols which is still in operation.

The reception cellars, sheltered by noble stones that parallel the design around the winemaking operations, come at the end of the tour. This space is entirely dedicated to wine tastings and a retail area. It offers wine novices and wine lovers a chance to try, as well as purchase, the Delas Frères range of wines representing the finest Rhône Valley terroirs.

The Reception House, which was the former family residence, perfectly illustrates the contemporary nature of the project sought by Delas Frères with an interior design courtesy of renowned designer Julia Rouzaud. Its reception facilities include two lounges and a dining room. Eleven bedrooms for the use of Delas’ guests (partners, customers, VIPs, etc.) complete this space in which the Delas Frères team will be delighted to relate the history of the company.

Fabrice Rosset states, “We are delighted to have been able to make the most of this unique property, now practically an icon thanks to its history and its rebirth within the world of fine Rhône Valley wine. This will be the facility where we will be able to receive devotees of the brand and Rhône Valley wine enthusiasts, in style.”

The new winery and reception cellars are located at 40, Rue Jules Nadi, Tain-l’Hermitage, and is open Monday to Saturday from 9:30am to 12:00pm and from 1:30pm to 6:30pm.

About Delas Frères http://www.delas.com/en/
Delas Frères is a winery of tradition and renewal. Founded in 1835 in the heart of the northern Côtes du Rhône, the winery has thrived with the dynamism of its original founders and their heirs and more recently, the renewed energy of the Lallier-Deutz family, owners of Champagne Deutz. Delas Frères and Champagne Deutz were acquired by Maison Louis Roederer in 1993. André Lallier retired from daily winery duties in 1996, and Fabrice Rosset, a 20-year executive with Roederer, today leads both Delas and Deutz. Delas wines are crafted by a panel of experts headed by winemaker Jacques Grange. Together, the team makes wines that have been heralded for their intensity of flavor and excellent value. The wines are imported exclusively into the U.S. by Maisons Marques & Domaines (MMD USA).

Kick in the New Year by Celebrating National Mocktail Week Raise a Toast Between January 12-18

January 12, 2020 by evebushman

SEATTLE (PRWEB) – Kick off the New Year and Dry January with a new reason to raise a toast—it’s National Mocktail Week. The second full week of January (January 12-18) is officially National Mocktail Week, a week that recognizes and celebrates the desire by a growing number of Americans to enjoy non-alcoholic alternatives to traditional drinks.

“Throughout 2019 more restaurants and people entertaining at home began to serve up mocktails with greater frequency and flare, a trend we don’t see slowing down. We saw establishments make an effort to create and serve extraordinary alcohol-free drinks to patrons,” said Marnie. “The mocktail movement is about so much more than the drink – it’s about making guests feel welcome at our establishments and included in the moment.”

Now celebrating its second year, National Mocktail Week supports and celebrates the decision to drink non-alcoholic cocktails and encourages friends and family to do the same. The movement is spearheaded by Founder Marnie Rae. 17 years ago, Marnie became sober and it didn’t take long for her to realize that fun, delicious, grown-up cocktails were not an option in most of the hospitality world. Marnie founded National Mocktail Week as just one aspect of her movement to make Mocktails a standard on the drink menu both at home and in bars/restaurants.

With the number of Americans choosing not to drink alcohol but still socializing and enjoying going out for a meal, the need for better and more Mocktails on the menu is needed and encouraged.

Here is the National Mocktail Week 2020 recipe.

Mocktail: Pomegranate Sparkler
Pomegranate Syrup
Ingredients:
2 cups pomegranate juice
1/4 cup sugar
1 tablespoon lemon juice

Instructions:
Bring 2 cups pomegranate juice, 1/4 cup sugar, and 1 tablespoon lemon juice to a simmer in an uncovered saucepan, stirring occasionally, until the sugar has dissolved. Reduce heat just enough to maintain a light simmer for one hour, or until the juice has a syrupy consistency and has reduced to about half a cup. Pour pomegranate syrup into a glass jar and allow to cool. Store chilled in the refrigerator for up to 1 month.

Pomegranate Sparkler
Ingredients:
4 tablespoons pomegranate syrup (from recipe above)
8 ounces spicy ginger beer or ginger ale
2 grapefruit slices
2 sprigs fresh mint

Instructions: In two champagne flutes, evenly divide the pomegranate syrup. Top with 4 ounces ginger beer, each. Garnish each flute with a fresh grapefruit slice and sprig of fresh mint.

And help support the movement, A Sober not Boing t-shirt is $21.99 and a set of 8 note cards $17.95 go to http://www.marnierae.com/shop to order.

Everyone is encouraged to choose a mocktail over a cocktail during National Mocktail Week and show support needed to continue a healthy lifestyle. Better yet, give a new Mocktail a try!

For more information visit http://www.marnierae.com and join her at https://www.facebook.com/marnieraec, https://www.instagram.com/marnieraec/, https://www.pinterest.com/marnie_clark1/. Use #NationalMocktailWeek to share recipes and experience the best that Mocktails have to offer!

About Marnie Rae
Marnie, the Founder of National Mocktail Week, is dedicated to bringing Mocktails to the forefront of entertaining and hospitality. She holds a firm belief that the Mocktail movement is about a much bigger picture than a beverage. It is about making people feel welcome, included, thought of, and a part of something. For more information visit http://www.marnierae.com