Japanese Shochu Maker, iichiko, Hosts Successful Bartender Competition in Honolulu

March 22, 2018 by evebushman Leave a Comment

NEW YORK (PRWEB) – Renowned Shochu maker iichiko hosted eight of Hawaii’s top bartenders for the 2018 iichiko BLŪ Bartender Competition on Jan. 31, at the popular Sky Waikiki. Andrew Woodley, of The Myna Bird Tiki Bar, took first place with his original creation, “Gift of the Islands,” showcasing the award-winning spirit.

iichiko roku photo from Kampai.US

iichiko hand-selected a panel of internationally and locally known experts to judge this year’s competition including the CEO of iichiko USA, Tomohisa Kadoyanagi, and award-winning bartender Jacques Bezuidenhout, voted Best Bartender in San Francisco and advisor for Liquor.com. Other experts in attendance included longtime “Barfly” columnist and Honolulu Star-Advertiser reporter Jason Genegabus; lead bartender at Yauatcha Skipper Bonano; and Jen Marshall, the New York Senior Portfolio Associate at Momentum Worldwide for William Grant & Sons.

iichiko BLŪ is a premium shochu spirit crafted and distilled from barley to ultimate create a rich yet delicate flavor. A favorite of local mixologists and foodies, iichiko BLŪ is exclusive to Hawaii, where restaurants and clubs alike incorporate the spirit into a diverse range of cocktails.

Andrew Woodley truly embraced the local flavors of Hawaii with his first prize cocktail, whose recipe includes pineapple gum, lemon juice, green chartreuse, shiso and mint leaves and iichiko BLŪ. iichiko awarded Woodley an all-expense-paid trip to visit the iichiko distillery in Oita Prefecture, Japan and a cash prize of $1,500. Second place winner William Hee of Stripsteak Waikiki, and third place recipient Tyler Johnson of SKY Waikiki, won cash prizes of $1,000 and $750, respectively.

“I was fortunate to win a truly amazing competition hosted by iichiko BLŪ. I was competing against friends who demonstrated, with their technical skills, showmanship and knowledge, why Hawaii is such a destination when it comes to craft cocktails, and why I’m so grateful and proud to be a part of this community,” shared Woodley. “I look forward to seeing the distillery, and its beautiful surroundings.”

“iichiko BLŪ is such a versatile spirit that lends itself to many flavors and recipes, and we were delighted to see how each bartender was able to utilize the shochu in new and exciting ways,” said Tetsuro Miyazaki, iichiko USA North America Development Manager.

iichiko BLŪ was named the Chairman’s Trophy Award winner in the shochu category at the 2017 Ultimate Spirits Challenge, one of the world’s leading spirits competitions. It also garnered the Tried & True Award and scored 96 points, the highest of all the shochus, at the competition. iichiko BLŪ was also honored with the Best of Shochu award, scoring 95 points at the 2017 Los Angeles International Spirits Competition.

Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

January 26, 2018 by evebushman Leave a Comment

I’m not a person that makes new year resolutions often. It’s such a joke to set some very far-off sounding goal only to not even achieve it – as that’s become the norm. You can try and fool the system by setting goals that are simple to attain like…planning ahead for the next year’s resolutions you won’t be achieving! Egads, we’ve really become slackers.

So, in between not making resolutions at all or making resolutions that are too easy to achieve I challenge you to set some drinking resolutions. And feel free to be as lax as you want in reaching them – as it won’t matter to anyone whether you do or not! LOL.

These are my Drinking Goals for 2018, none of which requires over-imbibing but if you do please Uber:

Go to a tequila and/or Mezcal tasting as neither are in my comfort zone.

Go to more wine tastings of areas I’m unfamiliar with: Portugal (and not for the Port alone), Republic of Georgia, Finger Lakes…where else? Check out this CNN article on some lesser known wine areas.

Take advantage of more courses, maybe even a new certification, offered via my NASA (North American Sommelier Association) membership.

Frequent our local wine bars (Valencia Wine Company, Wine 661, Lee’s Wine Bistro, Newhall Press Room), winery tasting rooms (Pulchella, Double Trouble) and restaurants with fine wine lists (Le Chene, Newhall Refinery, Larsen’s, Greg’s List at Salt Creek Grille) more often.

Make it to the Japanese Food and Restaurant Expo put on by Mutual Trading again to further my education on Soju, Sake, beer and Japanese wine…all while sampling some delectable foods.

Continue to work with the WiSH Education Foundation to bring a new event to Old Town Newhall. Look for Wine Under the Stars early May where we will have wines culled from the latest winemakers making wine at the SCV Custom Crush Services paired with dishes from several different local restaurants. We will be the first to host an event on the rooftop of our new Laemmle theater.

Continue to work with our WiSH committee to bring in new spirit vendors to Cocktails on the Roof. This year marks our fourth year! (Save the date 9/7!) Last year our new vendor was Pomp and Whimsy Gin Liqueur and they said it was the best event they had ever poured at! (If you rep a spirit vendor and want your product seen in the first and only premier cocktail event Santa Clarita Valley email me: eve@evewine101.com)

Continue looking for the Spirits One Level now offered globally from WSET (Wine and Spirits Education Trust) since my Level Two in both isn’t transferable to take a Level 2 or 3 in Spirits alone. Haven’t found one offered remotely near me yet!

Get back to Denver to visit Stranahan’s again, see if I can get a taste of their annually made limited edition bourbon whiskey.

Get back to Park City to go to High West Distillery again as some of their spirits aren’t sold in here in California.

Continue my education on peated single malt whisky by attending LA Scotch Club’s annual Peatin’ Meetin’ again.

Take more classes at the Nth Show aka Universal Whisky Experience in Vegas early April…even though my husband may ditch me just to taste.

Make it to at least one meeting, aka tasting, of the no-longer-new LA Chapter of Women Who Whisky Club!

I hope to receive a comment or an email (eve@evewine101.com) with what your drinking resolutions are, I had so much fun making up mine!

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, 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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

A Recipe for Success: The FLATS Restaurant Introduces Powerhouse Duo Executive Chef Paul Shoemaker & Marcos Tello!

November 18, 2017 by evebushman Leave a Comment

Los Angeles, CA – Owner Lisa Long and The FLATS introduce new Executive Chef Paul Shoemaker, Cocktail Consultant Marcos Tello of Template Consulting, and Head Barman Shaun Summers as The FLATS celebrates new Artisanal Flatbread Pizzas, New Dining Menu and Handcrafted Cocktail Menu!

Photo Credit – Acuna Hansen

Owner and Restaurateur Lisa Long knew just the recipe to give The FLATS an edge when she brought on Executive Chef Paul Shoemaker and Template Consulting’s Marcos Tello. A force to reckon with in her own right, Long has made a name for herself over her remarkable thirty-year career, spearheading the likes of La Loggia Ristorante, Barsac Brasserie, Firenze Osteria with Top Chef fan favorite Fabio Viviani, and the upcoming Montrésor opening in Studio City later this month. The FLATS, situated in the former location of the profound game changing, Red Medicine, Long is confident her new team will keep things fresh and exciting.

Executive Chef Paul Shoemaker rose with recognition at Alan Ducasse and French Laundry before proving he is worth his salt in the kitchens of Water Grill and Providence with Chef Michael Cimarusti, his own restaurant Savory in Malibu, Firefly in Studio City, and most notably, Joe Pytka’s Bastide, where, in less than six months he earned himself a Michelin star. Most recently, Shoemaker was at the helm at INTRO Art Gallery & Chef’s Table, the secret supper club that took guests on a multi-sensory journey, and in 2018 Shoemaker will also oversee the kitchen at the upcoming Verse, located in Long’s Firenze Osteria space, but now guests can look forward to sampling Shoemaker’s delectable fare on a daily basis at The FLATS.

Utilizing fresh, seasonal Farmer’s Market produce and maintaining strong bonds with all his sources, Shoemaker describes his Artisanal Flatbread Pizzas and New Dining Menu “A strong foundation with a twist.” He further explains, “I have created a very diverse menu that provides a creative twist for our guests. My goal is to keep the food familiar, but wake it up a bit.” Many components are made in-house, from the pizza dough, to the bread, infusions, sauces, reductions, and house-cured meats, all crafted with that meticulous Shoemaker standard of quality and composition. At the forefront of Shoemaker’s New Dining Menu are the namesake Flats, artisanal flatbread pizzas, where Shoemaker stresses the balance of the crisp, the chew, and the flavor in every bite. The Flats section of the menu kicks off with the classic Margherita, topped with organic tomato sauce, fresh basil, house made mozzarella, and then continues on a vegetarian odyssey with the Artichoke & Burrata, topped with bell pepper, tapenade, sun-dried tomatoes, and arugula, and the uber decadent Truffle, topped with truffle mascarpone, Reggiano cheese, truffle burrata, and shaved winter truffles. The garden of meatless delights continues with the Spinach & Goat Cheese, featuring garlic confit, pine nuts, sun gold tomatoes, and rounds off with a trip to the Mediterranean with the Eggplant & Hummus made with cucumber, feta, tomatoes, olives, harissa gremolata, the Arugula & Stracciatella, featuring black olive tapenade and marinated heirloom tomatoes. For added proteins, there is the Burrata & Prosciutto Di Parma, organic tomato sauce, arugula, sea salt olive oil, and the ultimate meatapalooza, the Five Meats, topped with pepperoni, bresaola, duck prosciutto, chorizo, and Finocchiona salami.

It would be difficult to resist filling up on the Appetizers alone with such a unique variety to choose among, starting with the Famous Fried Olives, with whipped cremè fraiche and Meyer lemon gastrique. Warm the mind and body with the Chestnut & Truffle Soup, made with truffle crème fraiche, salsify, and quince, or savor contrasting textures with the Crispy Hen of Woods Mushrooms, comprised of crispy tempura, and garlic water. Get meaty with the Meatballs, featuring tomato sauce, burrata, arugula, accompanied by ciabatta, or go for all the Italian without any of the meat with the Ricotta Gnocchi, with macadamia nuts, spinach, tomatoes, and burgundy truffle. Get a head start on your greens with the Broccolini Florets, featuring anchovy butter, Stracciatella, balsamic, and croutons, or the Brussels Sprouts, with brown butter, honey dates, and cured egg yolks. Seafood lovers have six scrumptious dishes to dive into, starting with two Shoemaker spins on classic starters beginning with the Angels on Horseback, comprised of Moon Dancer oysters, bacon, pickled honey date, and whipped mascarpone, or the Dungeness Crab Cake, featuring pumpkin, currants, and cocoa ginger reduction. Flavors of Japan are at the forefront of the Hamachi Sashimi, featuring barrel-aged yuzu ponzu, pickled daikon, gingko nut, red shiso, and Chef Shoemaker’s personal favorite, the Big Eye Tuna Tartar, made with organic avocado, umeboshi, and smoked sesame, accompanied by ciabatta. There is a delightful decadence to the Mexican Shrimp, featuring creamy polenta, poached egg, frisée, and bacon, as well as the Bouchot Mussels, with brown butter, honey, Meyer lemon, and Reggiano brioche crumble.

With Shoemaker’s dedication to sourcing the finest produce, the Seasonal Market Salads are nothing short of extraordinary, starting with the Winter Nelis Pear Salad, made with honey poached cranberries, cocoa, and goat cheese, and the Grilled Little Gem, featuring avocado, pickled blueberries, Reggiano dressing, and brioche croutons.

Entrees are nothing short of pure ingenuity with dishes like the Flats Burger, with bacon, gruyere, rosemary aioli, and caramelized onions, and accompanied by hand-cut Kennebecs, or the cheeky Honey Boo Boo Burger, prepared with whipped honey butter, pork belly, and creamy Robiola, while the Wolfmother Burger will leave guests howling for more, featuring balsamic red onion compote, blue and brie cheese, and arugula aioli. Kick it up a notch with the Calibama Hot Chicken Sando, with hot aioli, cabbage, red jalapenos, and pickles, accompanied by hand-cut Kennebecs, or ditch the heat but leave the poultry with fried Mary’s Chicken Breast, with cauliflower, bacon, capers, honey dates, and Meyer lemon. Two deceptively simple pasta dishes will leave guests satiated and amazed, starting with the House-Made Pappardelle Pasta, dressed with porcini mushrooms, Parmesan, and tomatoes, and the luxurious Maine Lobster Bolognese, house-made pasta alla Chitarra, and tomato sauce. Last, but certainly far from least, is red meat heaven with the Prime Tenderloin, prepared with bourbon onion soubise, accompanied by hand-cut Kennebecs and sauce bordelaise.

Familiar comforts with a twist do not stop at the savory, with an array of incomparable Desserts created by Pastry Chef Raymond Morales, the heavenly bliss of the Valrhona Chocolate Brownies definitely sweetens things up at The FLATS. Be bold. Be different. Be enamored of the Crème Fraiche Cheesecake, with pickled blueberries, or the Carrot Cake, served with whipped butter meringue. Not one for sweets? Morales has just the bite for you with the Pistachio Biscotti, featuring Meyer lemon.

For the bar program, Long turned to Marcos Tello, known for his acclaimed cocktail programs at the likes of Seven Grand Whiskey Bar, 1886 Bar at The Raymond in Pasadena and this year’s newly opened 50s-inspired cocktail den, Birds & Bees in Downtown Los Angeles to name a few. Tello’s attention to detail and ability to blend corporate organization with creative ingenuity was the determining factor for Long when selecting Tello and Template Consulting to come on board and spearhead The FLATS new beverage program. Tello, then in turn brought on Head Barman Shaun Summers to be the professional friendly face behind the bar at The FLATS. “Shaun is the every-man; he is creative, approachable, friendly and he has a great presence behind the bar. Shaun has the unique combination of compassion in the way he approaches hospitality and precision in technique.”

Fresh off his tenure as Head Bartender at Accomplice Bar in Mar Vista, Head Barman Shaun Summers has paid his bar tab as a bartender at Copa d’Oro under Vincenzo “The Godfather of Cocktails” Marianella, before moving on to the Tasting Kitchen to work under Justin Pike. A Portland boy at heart, Summers is looking forward to developing and nurturing a community of regulars at The FLATS. “The proper barman is everything his customers need him to be. I want our guests to feel even better when they walk out our doors than when they first walked in.”

As Shoemaker’s food marries familiar with intriguing twists, so does Tello’s Cocktail Menu, which applies fall and winter ingredients to both well-known classic cocktails, augmenting them while keeping the original flavor pairing intact. Incorporating underutilized flavor pairings, the Carrots: White Russian revivifies this 1960s classic with vodka, espresso liqueur, and house-made carrot cream. Cozy up to the bar and keep warm with the Winter Spices: Hot Toddy, comprised of Japanese whiskey, house-made winter spice cordial, lemon and orange juices, and hot water. The quintessential fruit of fall and winter is at the forefront of Pumpkin: None But the Brave, prepared with roasted pumpkin-infused cognac, ginger, lemon, soda, and allspice dram, while fungi have their moment in the spotlight in the Mushrooms: Brooklyn, made with Candy Cap mushroom-infused rye whiskey, dry vermouth, Maraschino liqueur, and Cynar. While digging through old cocktail books, Summers personal favorite, the Cranberry: Angel Face features a cranberry-infused apple brandy and gin blend, apricot liqueur, Nocino, and a house-made cranberry fruit roll-up for garnish. “The original is a pretty obscure cocktail,” says Summers. “It was fun to take the base of this vintage cocktail, balance it out and make it winter forward.”

The recipe for success is no secret: just add one avant-garde chef to one innovative cocktail program, mix well, and viola, the house specialty, The FLATS, is served!

Eat. Drink. Be Local.

The FLATS is open every Monday through Friday from 11:00 am to 12:00 Midnight, and every Saturday and Sunday from 5:00 pm to 12:00 Midnight. For more information on The FLATS, please visit www.TheFLATSRestaurant.com or call The FLATS directly at 310.909.7549.

Social Media: Please follow The FLATS on Facebook, Twitter & Instagram @TheFlatsRestaurant

The FLATS

8400 Wilshire Boulevard

Beverly Hills CA 90211

T: 310.909.7549

www.TheFLATSRestaurant.com

Wine 101: Sampling Japanese Food, Sake, and Shochu (Part Two)

October 20, 2017 by evebushman Leave a Comment

Essentially I attended the Japanese Food and Restaurant Expo to cover the sake and shochu portion (read part one of my coverage on the classes I attended on sake and shochu posted 10/13 on this blog) but I also knew, from my previous coverage of food shows, that beverages are only part of the picture.

In this second part of my coverage I will share both the food and drink that I found particularly tasty.

Japanese Foods

These were just some of the delicious Japanese cuisine available for sampling: tuna poke, albacore seared in garlic and other spices, fried shrimp pops, orange chicken, scallops, tempura, green tea, salads with various dressings, ponzu sauce, sesame oil, sesame paste, citrus drinks, a “young peach with syrup” for cocktails and what many Japanese people waited in long lines for: Ramen noodle soup. Everything looked and smelled heavenly.

Shochu and Sake Favorites

Most of the photos I took I compiled into three grids that can be seen here. (My personal favorite is me at a Sapporo refrigeration unit made by Everest.) As there was so much to see and taste there was no way I could possibly give each vendor the attention they deserved.

I also had taken the two classes mentioned above so I only have an hour or two, which I divided between a few sakes (some in expressions I hadn’t tried before) and lots of shochu that was new to me (as many restaurants that only have beer and wine licenses make shochu-based cocktails).

For my sake and shochu 101ers, this is some general information about the differences between the two, from BoutiqueJapan.com:

While “sake” can be a catch-all term for Japanese alcoholic drinks in general, the sake that most non-Japanese people are familiar with is a type of rice wine. Despite the wine designation, sake’s brewing process is actually closer to that of beer. While there are countless sake varieties with diverse flavors, types can be roughly divided along 2 extremes: “amakuchi” (sweet) and “karakuchi” (bitter/sour). The type of rice and water are both important in determining the flavor. Sake is one of those traditional Japanese drinks that remains popular today despite the influx of other alcoholic imports to Japan.

Shochu is the catch-all name for a wheat-based variety of Japanese alcoholic drinks. Shochu is typically combined with other ingredients (such as sweet potatoes, grown especially in the lava-enriched soil around the volcanoes of Kyushu) or brown sugar (the most famous Okinawan variety) during the distillation process. Although amounts can vary, shochu generally has more alcohol content per serving than sake.

Below are the sake and shochu that I grabbed technical sheets from as they were very delicious, so if you want more info email me:

Satsuma Shiranami sweet potato shochu – also referred to as Imo Shochu; Tenshino Yuwaku “Angel’s Temptation” sweet potato shochu; Kuro Shiranami Imo Shochu; Satsuma Otome Imo Shochu; Kuradashi Genshu (Shiranami Distiller’s Select) Imo Shochu; Kinjo Shiro Barrel Aged Rice Shochu; Choya Japanese Liqueur in Classic (sweet and tart), Shiso (Shiso herb flavor) and Honey (used instead of sugar); nearly everything we tried at the Houraisen table: Bi/Beauty Junmai Dai Ginjo for its “feminine” floral balance, Wa/Harmony Junmai Ginjo and Ghin/Promise Junmai Dai Ginjo was the top of the line and just perfect; from Okinawa and distilled from rice: Shimauta and Hanashimauta; “Umepon” which is a Dekopon Orange “a seedless and very sweet citrus fruit” and Plum liqueur; sweet potato and rice malt in Tomi-no Houzan, Kiccho Houzan and Hakuten Houzan; an incredible line-up of sake from the three-centuries old Katsuyama: Diamond Akatsuki Junmai Daiginjo Enshin-shibori, Akatsuki Junmai Daiginjo Enshin-shibori, Ren Junmai Daiginjo Kake-shibori, Den Junmai Daiginjo Fukuro-shibori, Ken Junmai Ginjo Fukuro-shibori, Gen Genroku shikomi (sweet and rich) and Lei Junmai Ginjo Fukuro-shibori (also sweet and rich) and the lineup from Takasago Shuzo.

About Mutual Trading (From Facebook)

MUTUAL TRADING COMPANY INC. is the premier Japanese food, alcohol beverage, and restaurant supply specialist. We are the Japanese food authority – true to the heart in upholding genuine Japanese cuisine traditions, and progressive in exploring new ways to provide innovative products and services. Mutual Trading imports, exports, distributes and manufactures the top brands for our retailer and foodservice customers.

For the last half century, MUTUAL TRADING has single mindedly followed one corporate mission: “Bringing the Flavors of Japan to the People of the World”. Today, we’re seeing a general acceptance and heightened regard for Japanese foods from people in diverse regions across the world. This is truly an exciting time. We express our sincere respect to those who have endeavored to promote Japanese cuisine.

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Wine 101: Part One Discovering the Largest Showcase of Japanese Food, Sake, and Specialty Supplies

October 13, 2017 by evebushman Leave a Comment

Just when I thought I might have seen and tasted it all – a statement in and of itself is a bit crazy – I attended my first Japanese Food and Restaurant Expo. Of course there were terrific samples of fine Japanese food, an array of incredible knives and the type of service ware that you would expect from a country that excels in culinary presentation.

What I didn’t expect was the wide selection of sake and shochu I would want to taste, and a couple of educational classes thrown in for good measure. You ready for your sample? (Most of the photos I took I compiled into three grids that can be seen here.)

For part one of my coverage I will share information from the classes offered at what was billed as “A Trade Show for Trade Professionals.” The first was on the use of shochu in cocktails, and the second on the differences between warm and cold sake. (If you want to know the difference between sake and shochu in general tune in next week for part two where we will be tasting quite a few of each.)

Shochu Cocktail Demo by Jaymee Mandeville

Mandeville is a national brand ambassador and former bartender with several certifications under her belt. The first thing she wanted us to know about shochu was that it was versatile, and thereby can used instead of spirits for bars and restaurants that don’t have full liquor licenses. It has a lower ABV (alcohol by volume) designation than full spirits have, but a higher ABV than wine or sake.

One idea Mandeville shared was that restaurants that feature shochu-based cocktails could present them on a bar menu as “Low Alcohol Content” drinks. I found this interesting as some people seem unaware that their shochu cocktail isn’t going to have near the alcohol as a full strength version. It appealed to me, but not so sure about the person who is out just for a buzz.

Mandeville, much like the best bartenders, believes in batching some of the ingredients ahead of time, so that when the cocktail is ordered the guest doesn’t have to wait too long until it’s in their hands. She also suggested keeping fresh citrus at the bar. The juice, slice and rinds can all be utilized in different cocktails.

Trends to watch included Frose (aka Froze) which is variations of rose wine with additional alcohol blended into a frozen cocktail; Tiki drinks (rum drinks from the past revived); Vintage cocktails like the Manhattan, Old Fashioned and Sazerac; Spice(y) which is going to be either the addition of spice for say a seasonal wintery drink (cinnamon, nutmeg) or spicy additions (like jalapeno or other peppers).

Shochu Cocktail class led by Jaymee Mandeville

The drinks Mandeville made for us to sample included a Frose (yummy and sweet), a gin and tonic (more savory with the shochu in my opinion) and a Berry Berry Spicy (with Jalapeno that I would’ve never ordered but was outstanding). One student in our class asked about using wasabi in cocktails, Mandeville said it would be best in a shochu-based Bloody Mary.

Sake Samurai Toshio Ueno and Chizuko Niikawa-Helton

Ueno was my sake instructor earlier this year, for the WSET (Wine and Spirits Education Trust) Level One in sake, so I was thrilled to be learning from him again. He also introduced fellow educator Niikawa-Helton as an expert in warm sake. This was interesting to me as once I discovered cold sake I never went back to warm.

Come to find out that just like seasonal cocktails, Japanese people drink their sake warm in the winter and cold in the summer. Warmed sake can make sweetness, bitterness and/or acidity more prominent. Heating sake is also a form of hospitality, obviously showing your guest that you care about their comfort.

What was even more interesting to me were two side-by-side sake tastings: one warm and one cold. After noting the aromas and flavors in both, and finding them starkly different, I declared, “Oh, these are two different sakes” only to find out I was dead wrong.

Wow. Sake epiphany! The same sake tasted completely different warm than it did cold! For me the cold sake had more floral and sweet notes, while the hot had more savory and umami (thinks soy sauce, mushroom) characteristics.

Niikawa-Helton said that warm sake pairs extremely well with thinly sliced prosciutto and cheeses like Gruyere, Romano and Pecorino – something I can’t wait to try with guests!

A note on heating sake: both Ueno and Niikawa-Helton recommended immersing the sake vessel (usually a porcelain carafe made to withstand heat) into hot water – never use a microwave. If seems too hot you should just “add more sake!”

Part Two, on the food and beverages shared at the show, will run next week on this site. Hope you check it out.

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Learning at the Western Foodservice and Hospitality Expo 2017, Part One

September 22, 2017 by evebushman Leave a Comment

I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.

I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.

The favorites for me this year in both food and beverage include:

Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.

This year I attended two classes and share my notes from each below:

Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.

I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:

Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.

Make sure your staff knows what items you make the most money from and push those.

Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.

A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”

Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)

Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.

Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.

Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.

Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.

Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.

Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.

Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.

Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.

Blue Nectar Tequila and iichiko Shochu Named Chairman’s Trophy Winner

May 28, 2017 by evebushman Leave a Comment

New York, NY – The Ultimate Spirits Challenge has awarded Blue Nectar Tequila and iichiko Shochu with their highest honor, the Chairman’s Trophy. Dubbed the “world’s trailblazing spirits competition,” the Ultimate Spirits Challenge is led by globally renowned spirits reviewer Paul Pacult and an expert panel of judges from around the world. The judges taste over 4 days in Hawthorne, NY, with upwards of 400 spirits to evaluate. iichiko BLU won for the Shochu category and took home a 90+ score for five of their expressions, while Blue Nectar’s Founder’s Blend won for the best Añejo within the 100% Agave Tequila category. Both of the brands are represented by Colangelo & Partners, a leading integrated communications agency specializing in premium wine and spirits.

“We’re thrilled that Blue Nectar and iichiko have been honored by the team at the USC, the best of the best in the spirits industry,” said Gino Colangelo, president of Colangelo & Partners. “We represent the highest quality spirits and often collaborate with members of the USC’s esteemed panel who guide spirits and cocktail trends, and develop some of the best drink menus in the world.”

Colangelo & Partners, which recently celebrated their 10 year anniversary, continues to be an important player in the spirits world by helping to build awareness for premium, entrepreneurial spirits brands. Since January 2017, the spirits team at Colangelo & Partners has expanded their clientele to include Aviation American Gin, Berentzen Liqueurs and Purus Vodka. Colangelo & Partners also represents Diplomático Rum, Lost Distillery Company Scotch Whisky, Sombra Mezcal, TY KU Sake, Consejo Regulador de la Denominaciones de Origen Jerez-Xérès-Sherry, Lepanto Brandy, Nomad Outland Whisky and London No. 1 Gin. Colangelo & Partners focuses on four strategic pillars of expertise: media relations, social media and influencer relations, trade relations, and events.

About Blue Nectar Tequila
Founded by father and son BN and Nikhil Bahadur, Blue Nectar Tequila (http://www.bluenectartequila.com/) is a small-batch, super-premium Tequila focused on agave-forward flavor profiles indicative of the terroir of “el valle” or the valley of the Tequila producing region. Using estate-grown blue agaves from “el valle,” Blue Nectar skillfully crafts and bottles its Tequilas in Amatitán, Mexico, widely recognized as the birthplace of Tequila. Since its launch in 2011, Blue Nectar has garnered numerous industry accolades in both the United States and Mexico. Current production includes Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend Tequilas.

About iichiko Shochu
iichiko’s shochu (http://www.iichiko.co.jp/en/) is the #1 barley shochu in Japan. Each iichiko shochu begins with only the highest quality barley and water drawn from natural springs deep beneath the earth. The flavors of iichiko’s shochu are refreshing and boast a crystal clear taste, truly embodying the essence of Japanese refinement. The lush greenery, pure water and cool breezes of Oita Prefecture, famously known for their hot springs, provide the perfect setting to house the distillery where iichiko shochu is produced. It all begins with carefully selecting the finest natural ingredients and water. Advanced distilling technologies are then applied to produce the highest quality shochu. Since 1958, iichiko has prided itself on putting quality first, the way it’s always been done and will always continue to be done.

About Colangelo & Partners
Colangelo & Partners (http://www.colangelopr.com) specializes in premium food, wine, spirits and lifestyle brands, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on ‘closing the loop’ between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.

Master Classes, Courtesy FindRareWhisky.com

April 21, 2017 by evebushman Leave a Comment

There were several classes to choose from, however, by the time we arrived at the Find Rare Whisky show, known as the “Nth” (to the Nth degree!) Universal Whisky Experience, some were sold out. Lucky to be there as press at all, as this event is the epitome of whisky events for aficionados, we were thrilled to get in on three before they also sold out.

This was the offering of Master Classes at press time: Glenfarclas – Forty for Forty, Suntory Japanese Whisky – The Art of Blending, Macallan – What’s New with The Macallan, Classic vs Cult: Glenmorangie vs Ardbeg, Five Generations of Blending Excellence with Chivas, Brown Forman – A Family of Brands, The Glenlivet – Understanding the Wood from the Trees, The Ultimate Lagavulin, Interbevgroup – From the Caithness Coast to the Fertile Planes of Morayshire, Gordon & Macphail – Welcome to Scotland’s liquid library, Hennessy – From Grape to Glass, A demystification of Dewar’s Malts and A Sensory Exploration of the Redbreast 21 Year Journey.

These are the three we got in on:

What’s New with The Macallan

From new age statements, to a new collectable range, to our decanter series, there’s a lot going on with The Macallan this year. Learn all about these expressions and much more, with National Brand Ambassador, Kieron Elliott. Sherry Oak and Double Cask 12yr, Edition No.1 and No.2, Rare Cask and Reflexion.

Elliott set up six tastings with two of each from The 12’s, The Editions and 1824 Master’s Series. But before we settled in to nose and taste we reviewed:

The Macallan is from the Speyside region of Scotland.
A darker whisky is an older whisky, no color is ever added to a Macallan.
They have never released a non-sherry seasoned whisky.
They spend $1,000 per cask.

Of the 12-year-old aged sherry oak cask we got aromas and flavors ranging from cinnamon, nutmeg, clove and other spices. The 12-year-old Double cask, released six months ago, aged mostly in American ex-sherry cask, had some citrus, vanilla, butterscotch and Crème Brûlée. Onto The Macallan Edition #1, started in 2015 with only 130 casks and heavy sherry seasoning, caramel, toffee, chocolate and ginger notes in the nose and mouth. Edition #2 was released at he end of 2016 and is a collaboration with the number one restaurant in the world, Spain’s El Celler de Can Roca, here we found orange oil, orange peel, and butterscotch candy. Our third group started with the 1824 Master’s Series Rare Cask (a non-age statement, a range of 18 to 27 year-olds) had toffee, vanilla, coffee, chocolate, clove and more…outstanding. And our final whisky, coming in a $1,500 a bottle, the 1824 Master’s Series Reflexion was the second bottle in the Master’s series with lots of American oak, Hogshead cask, a much higher percentage of oak flavors that included vanilla, caramel, toffee, chocolate, dried fruit, cinnamon, raisins and cloves.

A Family of Brands (Jack Daniels and Woodford Reserve)

Join Chris Fletcher (Assistant Master Distiller at the Jack Daniels distillery) and Greg West Woodford Reserve (Woodford Reserve Brand Ambassador) discuss and savor you on both these iconic American Whiskies.

“As the most flavor and color imparting process of whiskey, aging the distillate in charred, white oak barrel is the single most important journey for Bourbon. Now if we are talking, Tennessee whiskey, we take it one step beyond and put Jack Daniel’s through a final progression called “The Lincoln County Process” which definitive of Tennessee Whiskey and law”.

Fletcher started by saying that he is the first Assistant Master Distiller Jack Daniels has employed, he moved up the ranks from his beginnings as a tour guide.
As far as the barrel importance all of the color is from the barrel aging and natural.
The second most important ingredient is the yeast they choose to add to the rye, malted barley and/or corn.

We started the tasting with the Single Barrel Select Whiskey that had notes of green apple, banana, apricot, vanilla, butterscotch candy, cream, toffee and espresso. The Single Barrel Rye Whiskey had aromas and flavors of caramel, banana split, butterscotch, cinnamon, sweet earth and a little mint. The Single Barrel Proof Tennessee Whiskey had caramel sauce, orange, leather, cinnamon, clove and oak.

Woodford Reserve Brand Ambassador West led us through a tasting of: The Kentucky Straight Bourbon Whiskey used all white American Oak, with only seconds of toasting and charring, nine months of seasoning, loosing a whopping 50% in the angel’s share – evaporation – and had notes of malt, cream, orange peel, cinnamon, apple, melon, marzipan and spice. The Barrel Finish Select Double Oaked, with a lot more toasting, had notes of cream, oak, marzipan, molasses, anise, cinnamon and clove. The final tasting was of the Distiller’s Select Rye Whiskey that has been on the market for less than two years. Aromas and flavors included toffee, butterscotch and orange zest.

Dewar’s Malts – A Demystification of Dewar’s

Even though they look young and fresh faced, between them Gabe Cardarella, North American Dewar’s Ambassador, and Georgie Bell, Global Malts Ambassador from John Dewar and Son’s have over 20 years of experience in the whisky world and a plethora of awards and accolades to match. Of course, not as many as Dewar’s – the most awarded blended scotch in the USA. Join us as we investigate the complexities of blending and the integral single malts found within:

– Dewar’s 12 – Craigellachie 23 – Aberfeldy 16 – Aultmore 12 – Royal Brackla 16 – Dewar’s 18

Bell told us stories of John Dewar in the past: marketing his whiskies via bicycle and boat, for the latter Dewar put messages in spent bottles, chucked them over the side, and if you found one you were rewarded with a case.
The number one market for Dewars, Bell said, is with the U.S.

Dewars 12, a blend of everything we were to taste and no flavors coming from an “exhausted” cask, had notes of toast, honey, citrus, lemon, vanilla, toffee fudge. Aberfeldy 16, new to the U.S. though around since 1898, aged in a sherry cask, had notes of caramel, brown sugar, honey and walnut. The Aultmore 12, very light in color, had a nose and taste of cream, hazelnut, orange peel and seawater. Craigellachie 23 had notes of chocolate, vanilla, roasted nuts and coffee; we also got to try the 21 that had more of a sweet sherry note, with caramel and toast. Royal Brackla 16 had sweet raisins, powder, dust, chocolate, almond and what Bell described as potpourri. Our final whiskey, the Dewar’s 18 had more dense caramel then its 12 year old predecessor, as well as chocolate, walnut and earth.

Watch the event video here.

What You May Not Know About Sake (AKA What I Learned From WSET Level 1 Award in Sake)

March 31, 2017 by evebushman Leave a Comment

Last week in the SCV Beacon I shared all that I was expected to learn at my Level 1 Sake class awarded by Wine and Spirits Education Trust (WSET). This week I want to share some of what I learned that I thought readers might enjoy:

A small wine glass is “ideal for serving premium sake…tulip shaped to enhance aromas.” Well, that just about made my day right there. Those cute little cedar boxes called “Masu” are not ideal as the wood could impart flavor to the sake.

The word sake, Nihon-Shu in Japanese, just means an alcoholic beverage. Our teacher Toshio Ueno explained that if you travel to Japan and are asked out for sake, be prepared as it could mean anything!

Any kind of clean water can be used to make sake, however, harder water (like we have in LA) will produce a crisper, drier, richer sake while softer water produces a softer sake.

Just like baking bread, there is a fermentation starter of rice, koji (mold), water and yeast that goes into the main fermentation where the balance of the mixture is added.

The alcohol level of most sake is between 15% and 17% but may have started out at about 20%; water is added before bottling to lower the alcohol percentage.

There are two basic styles of sake that produce different aromas and flavors. Sake with more acidity, umami (savory), cereal and lactic – the brewer has polished away only some of the middle layers of the rice. Sake with flavors that are more floral and fruity, with less umami and acid – the brewer has polished away a higher ratio of the rice.

Sake rice and table rice are not the same. Table rice has more starch, and sake rice has a starch core, also known as a “white heart.”

If the term “Junmai” is on the label, or even just part of the terms on the label, no alcohol has been added. Other popular sake – daiginjo, ginjo and honjozo – have alcohol.

If you take this class you will learn some of the Japanese labeling terms found on the bottle.

Like wine sake should be kept cool, may remain fresh for a couple of weeks in the refrigerator, can oxidize if open for too long and bright light should be avoided. Unlike wine sake should be stored standing upright (the screw cap can rust!), be drunk young and kept refrigerated.

If you are warming sake use a warm water bath (thermometer should read 176 Fahrenheit) instead of your microwave to control the heat. Sake labeled Futsu-shu, junmai and honjozo can be served both cold and warm.

Tokkuri is the name of the sake carafe and the traditional cups are called o-choko. Why are the cups so small? Because refilling them frequently is a “tradition of Japanese hospitality.”

Pairing sake and food doesn’t just begin and end with Japanese fare like sushi or sashimi. Just like with wine pairing, go with foods that have a similar taste profile, i.e. sweet with sweet and savory with savory.

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Meeting and Tasting with Montes Winemakers Part One: Story and Starting the Wine Tasting

March 3, 2017 by evebushman Leave a Comment

Oh boy what a surprise and a treat was in store for me…

We’re hoping you can join Montes Winemakers Aurelio Montes Senior and Aurelio Montes Junior for an intimate wine luncheon on Thursday, February 23rd. The Father and son are coming together for the first time in Los Angeles, to share their passion for wine and winemaking.

…as my old friend Alex Guarachi (check out our videotaped interview and tasting back in 2012) with Guarachi Wine Partners, long-time importer for Montes Wines, was there too. I got some good quality time with Guarachi and both Aurelio Montes Sr. (Montes, Chilean wines) and Aurelio Montes Jr. (Kaiken, Argentinean wines) within the first half hour of the event. Before, while sipping on non-vintage Montes Sparkling (100% Chardonnay, only been making for a couple of years) and during the tasting I learned:

Father and son had a day in LA before taking a long flight back to Chile, where harvest has already begun. The seasons in the southern hemisphere are opposite what they are here in California.

Aurelio Jr. and Aurelio Sr.

Chilean wines are exported the most to Japan and U.S.

The father and son duo only jokingly refer to the tasting as Chile versus Argentina. Montes Wines is in Chile, and Kaiken in Argentina. While Jr. concentrates on Argentina, Sr. remains in Chile. They explained some of the differences, not limited to the fact that the two countries are separated by the Andes, Sr. said “Chile has a maritime climate” due to its proximity to the ocean while “Argentina is continental.” Both have rain, but at different times.

Guarachi said that Montes was founded 28 years ago, with four partners, and began selling in the U.S. with 60,000 cases of Montes and 2,000 cases from Kaiken. Now they are producing over 7 million cases collectively.

Guarachi joked that years ago when people were presented with Chilean wines they were unsure of where Chile was, mistaking South America (where Chile and Argentina are) with South Africa.

Aurelio Sr. has received several accolades as a winemaker, innovator and importer. Jr. is also receiving amazing reviews, Guarachi said.

Jr. became interested in wine after a trip to Napa with his father at the ripe age of fifteen. The younger man commented that he was “born in a wine barrel”…and looked to his father with curiosity about his passion for the wine industry.

Aurelio Sr. left us with this thought, when he plants on the hillside, and needs to have irrigation, “I play the music and the plant dances” and on the valley floor it’s the opposite. Jr. said that “a Malbec from Argentina is never less than good” and while Malbec got Argentina out in the world it is now time to “open the gates” for other wines.

Tasting – aromas and flavors separated by ;

Montes Alpha Chardonnay 2014

100% Chardonnay

Lemon zest, ripe pineapple, unsalted butter and wet stone on the nose; on the mouth I got lemon-lime, kiwi and a medium acidity. 90 Eve pts.

Kaiken Ultra Chardonnay 2014

100% Chardonnay

Apricot, apple and cool steel; then a balanced front palate with bruised apple and tropical fruit, lingering acidity on the back palate for the finish. 91 Eve pts.

Montes Alpha Cabernet Sauvignon 2014

90% Cabernet Sauvignon, 10% Merlot

Sweet plums, black cherry, blackberry, blueberry, mushroom, earth and charred steak all on the nose; black fruit, black pepper, tannins and a very long finish in the mouth. 90 Eve pts.

Kaiken Ultra Cabernet Sauvignon 2014

95% Cabernet Sauvignon, 5% Malbec

Aromas of red fruit, white pepper and milk chocolate; followed by big, dark, dry and dusty notes of blueberry, fig, spice and tannins in the mouth. 90 Eve pts.

Montes Alpha Malbec 2014

95% Malbec, 5% Cabernet Sauvignon

Dense red to blue fruit, sweet black cherry, and earth all in a velvety nose; with a spicy yet balanced palate filled with dried black berries. 91 Eve pts.

Kaiken Ultra Malbec 2014

100% Malbec

Chocolate, mint, dark berries, clove and concrete up front; flavors of dried cherry, the same dark fruit as in the aroma, dry and mildly tart. 90 Eve pts.

Stay tuned to this website on 3/10/17 for Montes Wine Tasting Part Two and Menu from The District by Hannah An.

Watch it in less than one minute here.

Aurelio Montes Senior in Chile: http://www.monteswines.com/en/

Aurelio Montes Junior in Argentina: http://kaikenwines.com/en/home/

Guarachi Wine Partners: http://www.guarachiwinepartners.com/

The District by Hannah An: http://thedistrictbyha.com/