Loquita – An Exciting Spanish Restaurant to Open at the Gateway to the Funk Zone

September 22, 2016 by evebushman

Acme Hospitality Celebrates the Spanish History of Santa Barbara with its new offering

SANTA BARBARA, California – Acme Hospitality, owners and operators of an innovative collection of boutique food and beverage concepts in the heart of the Funk Zone, confirms their latest endeavor – Loquita – a Spanish concept opening next month at 202 State Street in Santa Barbara.

Paella. photo credit Laura Ray

Loquita, an endearing Spanish colloquial term for a wild, fun loving young girl, is a playful love letter to the Spanish origins and history of Santa Barbara. The menu, created by Executive Chef Peter Lee with input from celebrated Spanish Chef Perfecte Rocher, presents authentic Spanish food including hot and cold tapas, wood-fired seafood, grilled meats, and three types of paella. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. A full cocktail program featuring a selection of Spanish Vermouths, farmers’ market Sangria, hand-crafted cocktails and the customary offerings of gin-and-tonics. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match.

Loquita is strategically located on State Street directly across the street from the train station at the corner of Yanonali, the gateway to the popular Funk Zone district. The restaurant is anchored by an expansive bar, stand up bar counter and a seated chef’s counter that looks directly in to the open kitchen where diners can observe the action firsthand. The 120 seat space includes both indoor and outdoor seating and a spacious outdoor private dining room for small groups warmed by a fireplace. The outdoor patio seating is flanked by a fire pit, providing the perfect spot to meet friends for a casual cocktail and a snack. A separate tapas bar named Poquita with a dedicated entrance off Yanonali Street serves pintxos, charcuterie and cheeses, tapas, and house wine and beer.

Leading the culinary team is Peter Lee, with an impressive resume that includes most recently the award-winning Jöel Robuchon in Las Vegas and earlier stints at Gusto and Osteria Mozza in Los Angeles. Skyler Gamble, recruited from The Lark where he has worked since its opening in 2013, will oversee front of house operations as Loquita’s General Manager.

The space is designed by San Francisco restaurateur and designer Doug Washington, who created the distinctive styling at The Lark, Lucky Penny, Les Marchands, Santa Barbara Wine Collective and Helena Avenue Bakery. Doug is renowned for his imaginative spaces that transport diners and create a unique feeling of warmth and hospitality. Architect Joe Andrulaitis and the Young Construction team led by Rick Musmecci completely restored the historic building that has served as numerous restaurants and the Santa Barbara Rescue Mission over the past century. Interior finishing touches by Stephanie Greene Fuller incorporated handsome furnishings fabricated by Brothers of Industry of Carpinteria.

“I was inspired by a quote I read in a recent issue of Food & Wine magazine that said ‘Spain is a country with a big heart, a big thirst for wine, a big appetite for great food and a big affinity for art, music and sports.’ Those who live, work and play in Santa Barbara share these values,” comments Sherry Villanueva, Managing Partner for Acme Hospitality the group behind the restaurant. Bringing a Spanish restaurant to the Funk Zone has been something she has envisioned since the space first became available more than two years ago. “Santa Barbara’s rich Spanish colonial history has defined our city in ways that span architecture, food, wine and even informs our community celebrations. It’s the right time to dedicate our next restaurant to the incredible culture and food that Spain is known for, but interpreted by a contemporary California sensibility that is our company’s signature,” said Villanueva. “It’s no wonder that Spain is recognized as one of the greatest countries for food and dining today. We hope to bring some of that flavor to Santa Barbara.”

Acme Hospitality has won numerous awards and accolades for its many concepts. Recognition includes “America’s Top 100 Wine Restaurants” from Wine Enthusiast for both The Lark and Les Marchands, 2013-2016; “Top 100 Hot Spot Restaurants in America” for the The Lark by Open Table; and “10 Hottest Restaurants in Santa Barbara” by Zagat for Lucky Penny. Loquita promises to deliver the outstanding food, wine, cocktails, service and beautiful interiors for which the Acme Hospitality family is known.

Loquita

202 State Street, Santa Barbara, CA 93101

For updates on the opening the public can soon visit:

www.loquitasb.com

follow Loquita:

Facebook: www.facebook.com/LoquitaSB

Twitter and Instagram: @loquitasb

For more information on Acme Hospitality visit www.acmehospitality.com

Perlis Picks: the 2016 Nightclub & Bar Convention & Trade Show

May 7, 2016 by evebushman

March 7^th through 9^th saw the 31^st annual Nightclub & Bar Convention & Trade Show, held at the Las Vegas Convention Center. The show features dozens of seminars and workshops, along with a huge trade show presenting to attendees the latest and greatest of products and services being offered to the nightclub and bar industry.

Oh yes, and there were parties too.

Although the show started on Monday, it wouldn’t have been right to start our Las Vegas visit without a visit to our favorite area restaurant Echo & Rig. Chef Sam Martin [who was actually presenting a workshop at the convention on brunch trends] has created a food-lovers paradise in Summerlin just twenty minutes from the Las Vegas Strip. I wrote about the restaurant several months ago, so I won’t go into a lot of detail here. But I do want to make a couple of comments – free corkage is still in effect, the wait staff operates like a well-oiled machine, and although I had planned to order a blood-rare steak, our server sold me on the brisket and I have to say it was a life-changing experience.

Moving on to the start of the convention on Monday…

As I mentioned, there were lots of choices of what sessions to attend, from restaurant management to staff training to social media to drink trends to menu design and everything in between.

We chose to attend the Super Session: Ask the Experts, a panel discussion moderated by Thom Greco of Greco Holdings, Inc, with the following panelists: Chef Brian Duffy of CBD Solutions, Brad Bohannan of Spirits on Bourbon, Nancy Hadley of Nancy Hadley’s FAC and Russell Davis of Unlimited Liabilities.

Opening Remarks were hosted by Dave Elger of HotMixology and included the Bartender of the Year presentation to Nectaly Mendoza of Herbs & Rye in Las Vegas and followed by the keynote speaker: Jimmy Bernstein, founder of the successful Howl At the Moon chain of nightclubs.

The trade show in the expo hall officially opened on Tuesday, but before that we attended….

The Keynote presentation by chef and restaurateur Cat Cora and Tobin Ellis of BarMagic.

A few overriding trends worth noting…

People aren’t just sitting and drinking as much anymore and are really looking for food to have with their libations. So, whether you are a gastropub, restaurant or dive bar, you need decent food to hold people’s attention and get them to stay [and keep spending]. Pairings, flights and choices are important.

Bar and restaurant owners often open their business to feed their own ego and provide an experience accordingly. But, you need to put your ego aside and create an experience that your customer wants.

Look at your club through the customers’ eyes, literally. Get their opinions, sit where they sit, and think about how what they see, drink and eat impacts their desire to stay and return to your place of business.

Oh, and gelatin shots are really big. Found that out at the party the previous evening and also by way of the number of the shot producers at the trade show…which was now ready to get started with the red carpet and ribbon cutting ceremony presided over by Oscar nominated actor Chazz Palmenteri.

The trade show was one of the largest I’ve ever attended. From glassware to inventory management to bar furniture, along with lots of bar samples, the event had something for everyone.

Some of the standout samples for me were:

Angel City Brewery

Dirty Tequila

Gubba Rum

Humboldt Distillery

Lagunitas Brewing Company

Left Hand Brewing Company

Savile Premium Rumtini

Tequila Don Nacho

My own observations and comments from others lead me to believe that this convention is well worth the investment for people who are in the bar, nightclub and restaurant industry, as well as for anyone thinking about getting into that business. One of the attendees who we bumped into in our hotel elevator was bemoaning the fact the he was losing so much in the casinos but he was still well very happy to have made the trip out from Long Island NY to attend.

Not to mention the parties.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Perlis Picks: The Other Wine Country Part VIII, Robert Young Winery

April 9, 2016 by evebushman

ROBERT YOUNG WINERY

We had scheduled ONLY one other winery visit after seeing Shane [see my previous article], so we had time after lunch to squeeze in one more stop before the finale.

A trip to Sonoma absolutely requires us to spend some time with Rick Fraga. Karen and I first met Rick in Las Vegas in 2011 – you can read about that here: http://evewine101.com/2011/11/12/michael-perlis-presents-rick-fraga-part-1-of-2/.

Since then, Rick has occasionally graced our site with articles. He has wine knowledge to which I can only aspire, and frequently takes his talent to judge at wine competitions, most recently the highly respected San Francisco Chronicle event. He had recently joined Robert Young, so after leaving Shane [to which Rick had accompanied us] and having lunch, Rick navigated us there.

Now, here is Rick to tell us all about Robert Young Winery:

After an impressive stop out in the Russian River Valley with Shane Finley at the Alysium project located on the VML Winery property, I convinced Michael to cruise up to Robert Young Winery, where I work on occasion. I know he is the “ZinFan” for a reason, but I insisted that he needed to experience why this is such a worthwhile stop when in the Northern portion of Sonoma County. We arrived at the beautiful, stately winery estate located in a scenic corner of the Alexander Valley. As we began to check out the property, winery, scenery and more, I shared the Robert Young story with Michael and Karen.

The family has been on the property since they obtained it originally in 1858; now seven generations of Young family members have made this iconic property their home. Over the years it has been ranching and farming that provided the family its livelihood. Currently it is a 500 acre property with over 300 acres planted in vineyards, with Chardonnay, Cabernet Sauvignon and Merlot being the mainstays. Additionally, there are small blocks of Malbec, Petit Verdot, Cabernet Franc and a few other white varietals that make up the beautiful hillside and valley floor estate. With so much fruit on the property you would expect a large production of wine, but to date Robert Young is making around 3,500 to 6,000 cases of wine and selling almost 95% of their fruit to other wineries.

The Youngs have great history in the valley, but when it comes to their influence in the wine industry, this is where they stand out. Robert Young, the man, was the first to plant Cabernet Sauvignon in the Alexander Valley, mostly due to the suggestion of a friend that said he needed to reduce his farming dependence on plums/prunes. Robert took that step and was rewarded greatly, then followed it with Chardonnay, eventually creating a new Chardonnay Clone #17, also known as the Robert Young Clone. The grapes at Robert Young Estate Winery are prized, to the extent that Chateau St. Jean purchases almost 60% of their annual harvest.

They have only been in the winemaking side of the business for 19 years when Robert’s children convinced their father it was time for the Robert Young name to be featured on the label instead of just as the source of the fruit. The rest is history!

Michael and Karen were impressed with the history, but then we went in and experienced the wines…they realized what a great wine producer Robert Young is! This is a Chardonnay and Bordeaux varietal house and a very good one at that. We tasted and enjoyed three distinctly different Chardonnay styles, one crisp and fruit forward, one was creamy and lush, with the final style being the big toasty and buttery Chardonnay people either love or hate. All were delicious! Then we went to the reds, sampling Merlot, Malbec, two Cabernet Sauvignons and a Cabernet Franc. Each was well made, delicious and showed a great potential for aging. This was a great addition to the day. We had great wine, very noteworthy history and the opportunity to see a spectacular wine estate property that includes caves and beautiful views. By the time we were ready to leave to head out to our next appointment, Michael acknowledged that Robert Young was truly a special destination with wines that merited their reputation!

I’d like to thank Rick for this article and for all he does for us at Eve’s Wine 101 and for the rest of the wine world. Look for his articles on our site as his time permits and also check him out at his new gig at Wilson Winery.

Nightclub & Bar Convention and Trade Show Coming this March to Las Vegas

February 18, 2016 by evebushman

2016 Nightclub & Bar Convention and Trade Show Adds Certification Programs, Educational Seminars, Expanded Expo Floor and More

Las Vegas – The Nightclub & Bar Convention and Trade Show (www.ncbshow.com) introduces new programming to the 2016 conference, the largest annual bar and nightlife trade show, March 7-9, 2016 in Las Vegas.

The conference program will feature eight tracks: bartending and mixology (in partnership with the United States Bartenders’ Guild); promotions and marketing; social media; beer, food and wine; operations and management; customer experience and liability; and new to the conference this year, nightlife (in partnership with Nightclub.com) and industry trends and research. Bar and nightlife professionals will also have the opportunity to gain the right tools from hands-on certifications, workshops, off-site trainings and back of house tours.

“We are incredibly excited about this year’s certification programs, off-site trainings, workshops and seminars,” said Kristen Santoro, Nightclub & Bar Media Group conference and content director. “Nightclub & Bar Show is constantly searching for new and thought-provoking ways to enhance the conference, and we really feel like we hit it out of the park this year.”

Certifications:

Brand new to the 2016 show, attendees will have the opportunity to participate in exclusive certification programs including:

National HOST Security Certification – This program is highly recommended for all owners, managers and bar or club security hosts. Topics covered by Robert Smith, CEO of Nightclub Security Consultants and Richard Bistline, law enforcement liaison with Nightclub Security Consultants, will range from conflict resolution and legal limits to criminal liabilities and alcohol regulations.
ServSafe Manager Training Certification – Timothy Moulson, president and CEO of Term Management will host a 2-hour seminar covering the importance of food safety, how to prevent food-borne illnesses, how to train employees in food sanitation and much more. This session will wrap up with a written test to earn nationally accredited certifications.

Conference:

This year’s conference will hold 92 information-packed seminars and workshops from over 120 industry experts with additional food-centric sessions, training tips for managers, platform-specific social media seminars, design strategies and much more including:

The Craft Beer Phenomenon: What to Expect Next, with Andy Sparhawk, Brewers Association, Pat Fahey, Cicerone Certification Program, Matt Meadows, New Belgium and Paul Gatza, Brewers Association
Turn Your Staff Into Sales Superstars,with Bob Brown, Bob Brown Service Solutions
Quality vs. Quantity: Social Strategies That Deliver Results, with Cheldin Rumer, i-g creative
The Rise of Clean Cocktails, with Melissa Davis, Liquor Lady Marketing
Crush Your Competition: Sports Bar Marketing, with Ram Krishnan, Buzztime

Off-site Training:

Off-site training sessions provide participating guests the opportunity to get hands-on experience at top Las Vegas venues. Professionals can sign up for the following off-site sessions:

Whiskey Tasting and Cocktail Creation Training at Commonwealth in Downtown Las Vegas sponsored by Beam Suntory. During this course, whiskey experts will conduct a blind tasting and share unique recipes.
Lighting Training at Marquee Nightclub & Dayclub sponsored by Elation Professional will allow attendees to experience lighting like never before. Expert staff from Marquee and Elation Professionals will walk through lighting, sound and video programming in three distinct venue types for optimal effects for anyone in the business who wants to learn the ins and outs of their lighting equipment.
Mixology Training session at Herbs & Rye by owner Nectaly Mendoza. Sponsored by Diageo, Mendoza will demonstrate some of the best practices behind the bar, share cocktail recipes and innovative ways to entertain customers.
Back of House Tour at LIGHT Nightclub will give guests the opportunity to get an exclusive look behind the scenes at one of Las Vegas’ most acclaimed venues. LIGHT Nightclub merges cutting-edge creativity with incredible music to produce a new kind of nightlife experience.

Expo Floor:

The expo floor will feature over 700 suppliers packed with products and services from the most popular brands in the industry. This year, the conference has extended the floor hours on Tuesday, March 8 from noon to 6:30 p.m., giving attendees ample time to experience all there is to offer on the floor from suppliers, sponsors and big brands including:

American DJ
Angry Orchard
Beam Suntory
Brewers Association
Buzztime
Constant Contact
Diageo
Elation
Food & Beverage Innovations
Jevo
Mechanical Bull Sales
Middleby Corporation
MillerCoors
Revention
Russian Standard Vodka
Samuel Adams Brewery
Starbuzz Las Vegas
True FoodService
United States Bartenders Guild

Attendees will also have the opportunity to experience more than 65 product categories throughout the floor including décor and furnishings; sprits; beer and wine; alcohol-free beverages and food.

Nightlife:

Exciting nightly events and parties allow peers to network with thousands of colleagues, friends and industry professionals.

Monday, March 7 – Guests can kick off the conference by attending the Welcome Kickoff Party at Daylight Beach Club at Mandalay Bay, one of Las Vegas’ premier daylife venues. Super Premium Pass attendees also have the option of attending an exclusive networking event at Hyde at Bellagio.
Tuesday, March 8 – All attendees are welcome to Mix + Mingle at LAVO inside The Palazzo to share stories, gather ideas and build relationships with industry personnel. Additionally, the Platinum Party of the night will take place at XS Nightclub at Encore, providing an elegant and enticing environment at the No. 1 Las Vegas club.
Wednesday, March 9 – The convention’s nightlife events will end with a bang at the The Downtown Backyard Bash at Gold Spike with fun activities including cornhole and shuffle board and the opportunity to merge work with play.

The 2016 Nightclub & Bar Show offers industry professionals the opportunity to connect with suppliers, network with new businesses, gain critical skills to ensure their success in the dynamic bar and nightclub industry, and discover new products. For those interested in attending the show or for more information, please visit www.ncbshow.com.

About Nightclub & Bar Media Group

Nightclub & Bar Media Group, a division of Boston, MA based Questex LLC, is the go-to resource for the on-premise professional. Mirroring the fast-paced, trend-setting nature of the beverage industry, Nightclub & Bar has been providing the specific tools bar professionals, owners and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry for 30 years. Nightclub & Bar Media Group produces the Nightclub & Bar Show (www.ncbshow.com), VIBE Conference (vibeconference.com/), Nightclub & Bar Top Rated Lists (www.nightclub.com/category/ncb/scene/top-rated), Nightclub & Bar Awards, and produces daily content on www.nightclub.com.

Perlis Picks: Make Your Own Paso [Part 4 Clavo Cellars]

November 14, 2015 by Michael Perlis

The Legend of Neil Roberts and The Temptress of Templeton

There is a story the old-timers in Paso Robles sometimes tell, when they are on their third or fourth bottle of zinfandel. With a little prodding, you might get to hear the story of how, back in the 1880s, Neil Roberts rescued a young lady known only as the Temptress of Templeton from a band of marauding cattle rustlers.

Actually, I just made that up.

Neil Roberts owns Roberts Vineyard Services and, more importantly to you, Clavo Cellars. The Temptress of Templeton? Well, more on her later.

I first met Neil at a Rhone Rangers event in Santa Monica several years ago.

At the time, I thought his 2006 Petite Sirah [called Dreamer] was terrific – truthfully, I still think about that wine.

What I didn’t realize at the time was that it was only his third vintage as a commercial winemaker. Not that he was a neophyte in the industry. He worked as a vineyard consultant before joining the Mondavi family in 1996 as their lead viticulturist on the Central Coast, eventually forming his own company, Roberts Vineyard Services, in 2006, which manages a few dozen vineyards up and down the Central Coast, from Santa Barbara County to Monterey County.

That’s his day job.

By night, he dons a mask and cape and roams the hills of the Templeton Gap stopping evil wherever he finds it…no, there I go again. Although Neil is in fact a do-gooder, but more on that later as well.

What he does do is select some of the grapes from the vineyards he manages to produce a small amount of wine under his Clavo Cellars label as well as the Two Moons Cellars label [which is a collaboration between Neil and his partner in the project John Gleason]. [In Neil’s typical lack-of-ego approach, he named his winery Clavo which means “nail” in Spanish, a nickname given to him by the vineyard workers.]

Neil’s wines tend to be released later than most, spending a little more time in barrel and bottle before offered to the customer. Current releases of whites being poured in the tasting room are a 2011 Viognier, 2011 Grenache Blanc and a 2012 blend of Marsanne and Grenache Blanc called Aporia [which was awarded 92 points from the Wine Enthusiast]. Current releases of reds average a little older, a 2010 Syrah and a 2010 Zinfandel were being poured along with a 2011 Mourvedre and Syrah blend called Ardor. The Syrah was awarded a Bronze at the latest Central Coast Wine Competition, while the Zin got 90 points from the Wine Enthusiast and Golds at the Sunset International Wine Competition and the San Francisco International Wine Competition [Ardor also received a Gold at this one]. His wines are also poured by the glass at the Bellagio in Las Vegas as well as scheduled to be on tap at Kitchenette and 15 Degrees C in Templeton.

My purposes in rattling off these scores and medals from prestigious competitions is to point out that Clavo is quietly establishing its reputation as a high-quality winery, with wines that I would describe as in more of an old-world style but with new-world fruit. Nothing overpowering, but they definitely drink nicely. And they age well too. Neil opened a few library wines, including a 2004 Syrah which was his first commercially made wine. Neil thought it was a little past its prime; I thought it was amazing.

In the middle of our tasting, before switching from whites to reds, Neil had a couple of surprises for us. One was a white blend he called Adora, made of 75% Malvasia and 25% Orange Muscat. Picked at 30 brix but finished pretty darn dry, and at only 12% alcohol it was what Neil referred to in highly technical wine terminology as a “porch pounder”.

The other surprise? Well, I’m finally back to the Temptress of Templeton.

When he’s not managing vineyards and making wine, once a year you can find Neil wearing a pair of ladies shoes. Does this mean that he is the Temptress of Templeton? Nah. He participates in fundraising for the annual Walk A Mile In Her Shoes event for RISE, an organization that “provides crisis intervention and treatment services to survivors of sexual and intimate partner violence and their loved ones.”

Which points out that Neil is, as I mentioned above, a do-gooder or good-doer or something like that. And his latest project is more of that.

As I said, Neil surprised us with two more white wines before we moved on to reds. One was the aforementioned Adora. The other was an absolutely delicious 2014 Torrontes [a grape that originated in Spain] under the label of Temptress of Templeton. A joint project of Neil’s and Ali Carscaden of 15 Degrees C in Templeton, proceeds from the sale of this wine go to Courtney’s House: A developed adult autistic center.

But, I guess the question remains. Who is the Temptress of Templeton? Is it just the wine label? Is it Ali? Is it Neil when he wears red pumps for a cause? I dunno. Visit Neil at Clavo Cellars, taste his wines and ask him.

Clavo Cellars, 315 S Main St., Templeton, CA 93465

Perlis Picks: The 2015 San Francisco International Wine Competition

October 17, 2015 by evebushman

The San Francisco International Wine Competition has been around since 1980, so they must be doing something right. Headed by James Beard Award winner Anthony Dias Blue and judged by somewhat of a Who’s Who of the wine world elite, this year’s event took place at Hotel Nikko in June.

[Speaking of wine judges, I’m thinking of starting a “Where’s George?” contest so readers can pick out George Skorka’s picture at all the places he shows up. One of SCV’s favorite wine experts, he is seemingly everywhere, and, yes, he was a judge at this event.]

After the competition, they take their show on the road, along with their sister event The San Francisco World Spirits Competition, to showcase for the media and trade the current Double Gold Medal Winners of both events. The tour is national, starting in San Francisco, with stops along the way that include Washington DC, Las Vegas, New York City and Miami. Fortunately for us, the first stop after leaving San Francisco was at Ocean Prime restaurant in Beverly Hills. [“Where’s George?” players please note that he was here at the tasting.]

Eve’s Wine 101’s Eve Bushman focused primarily on the spirits, which you can read about in the SCV Beacon. My wife Karen and I tasted through many of the wines being offered. These were some of the highlights for us…

Cass Winery – 2014 Viognier, Paso Robles, USA. ($24) Karen enjoyed the long smooth finish of this one.

Cholame Vineyard – 2012 Chardonnay, Santa Barbara, USA ($32) This had a good mouthfeel, according to Karen.

TAO Vineyards – 2013 Cabernet Sauvignon, Los Angeles, USA ($28) TAO, based in the Agoura Hills, was the surprise of the show for me. I’m looking forward to tasting their entire lineup.

Las Positas Vineyards – 2012 Cabernet Sauvignon, Estate, Reserve, Livermore Valley, USA ($65) Wines like this one are really improving the reputation of the Livermore Valley.

Vasco Urbano Wine Company – 2013 Grenache, Norm, Marina Ranch, Livermore Valley, USA ($42) Another excellent Livermore winery, part of the Nottingham Cellars group which I enjoyed at the Family Winemakers event awhile back.

LANGETWINS Winery – 2011 Premium Bordeaux Blend, Midnight Reserve, Lodi, USA ($30) I normally think of Zinfandel when I think of Lodi, but this blend of Cabernet, Petit Verdot, Malbec and Merlot was excellent.

Cameron Hughes – 2012 Red Blend, Lot 447, Lake County, USA ($13) Negociant Cameron Hughes has a reputation for releasing tasty wines at good prices, but this blend of Zinfandel, Petite Sirah and Syrah is an absolute steal.

Canihan Family Cellars – 2011 Syrah, Exuberance, Canihan Estate Vineyard, Sonoma County, USA ($49) This cool climate Syrah was the star of the tasting for me. A great example of what a Syrah is supposed to taste like.

Even though we were there primarily to report on the wine, we couldn’t leave without trying at least one spirit, the baijiu from Shui Jing Fang, a clear spirit from China. We enjoyed both the taste and the 600+ year history of the distillery.

Thanks to Ocean Prime for hosting and providing the noshes of tuna tartar, shrimp cocktail and braised short ribs.

You can check out all the winners on the website. The big takeaway for me, in spite of my favorite wine being from Sonoma, was the number of winners from less recognized areas like Livermore and, of all places, Agoura Hills. Time to get out of your comfort zone and explore.

Perlis Picks: To BYOB in Las Vegas

August 15, 2015 by evebushman

For a long time, BYOB in Las Vegas was pretty hit-or-miss. Some restaurants welcomed BYOB diners with open arms, some charged outrageous corkage fees, some said they didn’t allow BYOB, while others said it was illegal [I believe it actually was in some parts of LV, maybe still is]. Some of these inconsistencies occurred at different restaurants on the same hotel property.

Since the onset of the most recent recession, my wife Karen and I have noticed an overall loosening of these policies. I’d like to share with you some of our favorite restaurants in Las Vegas – including our most recent exciting find – that do allow diners to bring their own wine, but first…

In any article about corkage, I feel obligated to mention a few rules. First, please bear in mind that BYOB is a privilege, not a right. You, as a diner, should appreciate when a restaurant owner allows you to bring in an outside product for consumption. Part of showing this appreciation is to bring in a wine appropriate to the meal, not some budget product hurriedly picked from a supermarket shelf en route to the dining establishment. Offer a taste of the wine to the manager, owner, or sommelier. And remember to include the service being provided in your gratuity; the server should not be punished due to you bringing in your own bottle instead of ordering wine from the restaurant’s list.

Please note that all of the restaurants listed below have very good wine lists. The owners just choose to provide their diners with the choice of bringing their own wine. Quite often, we will order a glass of something from a restaurant’s list before drinking the bottle we brought with us.

Also, should you choose to dine at any of the restaurants suggested below, I recommend that you verify in advance that the corkage policies I’ve listed are still in effect.

On the strip…

MON AMI GABI

Paris Las Vegas

3655 Las Vegas Blvd South

Well priced menu in the style of a classic French Bistro. My favorite menu item is the Hanger Steak for about $23. Great view of the Bellagio fountain.

Corkage: $35

BOUCHON

The Venetian

3355 Las Vegas Blvd South

Another French Bistro, this one with the added bonus of being in the Thomas Keller family of restaurants.

Corkage: $25

We often prefer to dine off the strip, not being huge fans of the crowded celebrity chef dining experiences. Here are a couple of our favorites…

MARCHE BACCHUS

2620 Regatta Dr Ste 106
Las Vegas, NV 89128

Not your typical BYOB place. Actually a great wine store with a restaurant attached, or a great restaurant with a wine store attached, depending on how you look at it. The idea here is you pick a bottle [or two] from the wine store and bring it to your table for an additional $10. I don’t know if they actually allow outside wine. But with the terrific selection and reasonable pricing, who cares? Menu is French bistro [kind of a recurring theme here, I know] with some pastas to add a touch of Italian. On the shore of a man made lake in Summerlin. Wine tasting on Saturday afternoons.

TODD’S UNIQUE DINING

4350 E Sunset Rd Henderson, NV 89014

No French Bistro here. At this strip mall restaurant in Henderson, Chef Todd Clore creates his menus based on what he feels will taste good that day. Sample dishes:

Chipotle fried Calamari and Rock shrimp, spicy aioli

Goat Cheese Wonton raspberry basil sauce

Boneless Short Rib, jalapeño mashed, caramelized onion sauce

Breast of Duck pomegranate red wine sauce, mashed sweet potatoes

Grilled Skirtsteak “ON FIRE” chili cheese fries and black bean chili sauce

Todd’s also has monthly wine dinners.

Corkage: $20 [$0 on Wednesday]

Sam Marvin, Echo & Rig

ECHO & RIG

440 S Rampart Blvd, Las Vegas, NV 89145

Our latest “find” in Summerlin, and the reason I wanted to write this article now. In Tivoli Village, a picturesque outdoor shopping mall of high-end stores and delicious restaurants, Echo & Rig is a combination butcher shop and steak house.

From their website:

“Sam Marvin and Frank Fronda have introduced a pioneering new concept which transforms the long-held theories behind the steakhouse formula while simultaneously reintroducing the neighborhood butcher shop. The Echo & Rig Butcher Shop is a stunning homage to meat featuring a large open glass meat locker, vertical displays and an exhibition/demonstration area.”

Excellent personal service. Great selection of small plates and plenty of choices for non-steak eaters as well. I could have made a meal of just the small plates, but I wanted one of those steaks. So we got a salad of Tomato, Cucumber, Watermelon & Red Onion as well as an order of Bone Marrow Carne Asada. Karen got the Bouillabaisse while I ordered the Skirt Steak. The most expensive steaks were $34.80 and the one I got was $25.70. Delicious and reasonable. And, dig this…

Corkage: $0.00. That’s right, zero, nada, the big bagel.

They do have a very nice wine list, so we had a couple of glasses of Lambrusco to start.

Even better, later next year they plan on opening in Calabasas. Closer than Vegas, baby.

Court of Master Sommeliers, Americas Welcomes Seven New Masters to its Prestigious Ranks

June 29, 2015 by evebushman

ASPEN, CO –The Court of Master Sommeliers, Americas welcomed seven new members: Brahm Callahan (Grill 23 & Bar, Boston, MA), William Costello (The Mandarin Oriental, Las Vegas, NV), Elyse Lambert (Maison Boulud, Montreal, QC, Canada), Jack Mason, (MARTA, New York, NY), Michael Meagher (Jackson Family Wines, Groton, MA), Kevin Reilly (Cyrus Restaurant, Healdsburg, CA) and June Rodil (Maguire Moorman Hospitality Group, Austin, TX).

L to R: June Rodil, Kevin Reilly, Michael Meagher, Will Costello, Brahm Callahan, Jack Mason, Elyse Lambert

The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry. The Master Sommelier Diploma Examination consists of three sections: a verbal theory examination, a blind tasting of six wines in 25 minutes, and a practical service component which focuses on restaurant beverage service and salesmanship. Candidates must receive passing scores in each category in order to earn the highly coveted title of Master Sommelier.

Held at The Little Nell in Aspen, Colorado from May 17th – 20th, the invitation-only examination was attempted by 63 individuals from 14 states and Canada. The results were announced at the Krug Reception attended by all who sat the examination, guests and Master Sommelier Examiners.

“On behalf of the entire Court, I would like to congratulate all candidates for reaching the final stage of the examination process, and heartily welcome to our organization those who were successful this week,” said Andrew McNamara, MS, Chairman of the Court of Master Sommeliers, Americas. “After years of preparation, these seven candidates have demonstrated their mastery of the highest standards in beverage theory, service and tasting ability. We look forward to their future contributions to the organization and the beverage industry as a whole. All of the candidates who sat the Master Sommelier examination showed admirable efforts and professionalism. We continue to applaud their dedication to this extraordinarily challenging process.”

ABOUT THE COURT OF MASTER SOMMELIERS

The Court of Master Sommeliers was established in England in 1977 to encourage improved standards of beverage knowledge and service in hotels and restaurants. The first Master Sommelier Diploma Exam to be held in the United States was in 1987. The title Master Sommelier marks the highest recognition of wine and spirits knowledge, beverage service abilities, and professionalism in the hospitality trade. Education was then, and remains today, the Court’s charter.

There are four stages involved in attaining the top qualifications of Master Sommelier: 1) Introductory Sommelier Course; 2) Certified Sommelier Exam; 3) Advanced Sommelier Course; and 4) Master Sommelier Diploma. There are 147 professionals who have earned the title of Master Sommelier as part of the Americas chapter since the organization’s inception. Of those, 124 are men and 23 are women. There are 227 professionals worldwide who have received the title of Master Sommelier since the first Master Sommelier Diploma Exam. For more information, please visit www.mastersommeliers.org.

Vintage Beacon Circa 8/10: The Champagne Count and Me

May 5, 2015 by evebushman

I met Count Audoin de Dampierre at a small tasting that Guy LeLarge held at The Oaks Grille in TPC Valencia a few years back. I was quite taken with the man and the Champagne. I’ve since enjoyed his Champagne, in fact it’s my favorite, at Valencia Wine Company’s annual Holiday Tasting, at Valencia Wine Company, and in my own home with special guests. The Count recently e-mailed me to say hello, and I of course, was charmed to receive an e-mail from Champagne. Today I give you a taste:

1. Count, please tell Beaconeers a little history of Dampierre, the family and the Champagne.

We have been in champagne for 8 generations, except for my father’s generation. He liked being a cavalry officer instead. For the champagne, he was the missing link; he probably drank a reasonably good number of bottles, but for sure, he never made any. This means I had to rebuild and restore the traditions and, above all, the commercial links and relations indispensable for developing sales. It works…especially in sunny California where I have a few great friends.

2. How has the global recession affected the Champagne region?

Minus 20 % for everyone…. and the American Market to rebuild! We will manage! We have seen worse and there is nothing else than Champagne when you need, or, just want it.

It reminds me of a short note I read in the Wine Spectator some time ago: “No matter what you have been told, no matter what you know, the best Brut of the French market today is produced by the count de Dampierre in Reims. Tomorrow someone will make a better one but today, take advantage of it…” I loved this piece although I don’t like the word “best” as it does not mean anything – the best for you not being necessarily the best for me.

3. What is your favorite Dampierre pairing?

I have a particular taste for big shrimp and good Salmon. The first with Brut Family Reserve 2002 or 2004, and the second with a clean and fresh Rosé.

4. Where, besides Valencia Wine Company, can people find your Champagne? (In fact, as this blog is global, feel free to tell us your normal distributors.)

I used to be sold in 21 states; considering that some do not drink or drink very little Champagne, it was not bad. My strong markets are now Chicago (Heritage Wine Cellar) where you find us in the good spots and California (Franklin). California being historically my strongest place as I used to sell half my U.S. shipment between L.A. and San Francisco. I always had great support in California. This dates from a few wine dinners and superb tastings we organized with the representatives. It also comes from some fabulous reps that love promoting this Champagne Dampierre and do it intelligently: By never doing hard sales.

I have also a little follow up in Vegas where the Bellagio serves our Family Reserve of a good vintage…look for a special offer. The agent is the good and powerful Southern Wine and Spirits.

We are producing Champagne just like Aston Martin produces cars, one by one. Believe me, it shows the difference. (The Aston…not everyone has ever tried, but some have.)

5. When might you come again to our sunny little valley?

Probably November, see Guy Lelarge, I promised to host a dinner in his Valencia Restaurant.

6. Anything to say about your current release? How was that harvest?

Current release was last tasted in May (picked up September 09) very fruity but far too young, you will have the first bottles in September 2011.
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What is interesting today is La cuvée des Ambassadeurs and the Family Reserve. There is a bit of both in San Jose, California.

7. If you like, tell wine beginners what the process is in making Champagne:

Far too complicated. There are 42 operations between the grape and their glass.

And a bit of mystery does not do any harm. If they want an explanation, tell them to stop over. I always have time for Americans.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

“The Maestro” Salvatore Calabrese Makes History Again with the World’s Oldest Martini at Bound by Salvatore at The Cromwell

April 27, 2015 by evebushman

Famed bartender Salvatore Calabrese continues to make liquid history as he created the world’s oldest martini at his Las Vegas bar, Bound by Salvatore at The Cromwell

LAS VEGAS – Renowned bartender Salvatore Calabrese has served royalty and celebrities, crafted iconic cocktails and has created the world’s most expensive cocktail, and now he’s made liquid history again by creating the world’s oldest martini at Bound by Salvatore at The Cromwell on Monday, March 30.

Photo 1: The world’s oldest martini, made with Park & Tilford unfiltered New York gin circa 1900 and Noilly Prat vermouth circa 1890. © PATRICK GRAY/ Kabik Photo Group

The oldest martini was comprised of Park & Tilford unfiltered New York gin circa 1900 and Noilly Prat vermouth circa 1890, equating to 240 years of history. The martini was presented in an equally beautiful Baccarat crystal coupe glass.

“You are participating in a piece of history here,” stated Calabrese to guests. “We are talking the king of the cocktail…the martini. Out of any other cocktail in the world, if someone asked me which is king, this is the king.”

Calabrese was also celebrating his newest publication, the updated edition of his first cocktail book, “Classic Cocktails.” The New York Times called the original edition “a must-have,” and now it contains even more: new chapters and images; up-to-the-minute information on the most exciting cocktail trends, tastes, and techniques; and newly uncovered historical tidbits. “Classic Cocktails” is available April 21 and can be purchased at Bound or anywhere books are sold.

Guests of Bound are able to view and taste these rare finds with pours available for purchase, while quantities last, along with other extraordinary bottles, in the Liquid History cabinet.

The highly-acclaimed Bound by Salvatore, has brought new meaning to the lobby bar experience. Calabrese’s more than thirty years of experience shines with perfectly executed classic cocktails, never-before-seen espresso cocktails, elegant champagne cocktails, signature cocktails and exclusive to The Cromwell creations.

The distinctive circular bar at Bound by Salvatore serves as the centerpiece for the elegant space. With gold and dark tones, the feeling of warmth and intimacy is felt throughout the area, along with subtle lighting and beautiful design. Plush seating and curtains surround the bar, allowing for guests to separate themselves from the outside and enjoy themselves in a classic and sophisticated atmosphere. Bound by Salvatore is yet another example of the exclusivity of The Cromwell and how “nothing comes close to Cromwell.”

About Salvatore Calabrese

Salvatore Calabrese is one of the world’s most respected bartenders. His career spans more than 30 years in the hospitality business, beginning in Maiori on Italy’s Amalfi Coast; moving to London and

Photo 2: Master mixologist Salvatore Calabrese creates the world’s oldest martini at Bound by Salvatore at The Cromwell. © PATRICK GRAY/ Kabik Photo Group

the bar at DUKES Hotel in St. James, London; Library Bar at the prestigious Lanesborough Hotel at Hyde Park Corner; his own bar, Salvatore, at FIFTY in the 50 St. James’ venue; and Salvatore’s Bar at Playboy Club London. While at DUKES, he developed a reputation for his Martini Cocktail (some say the best in the world) and a niche market for extra-special cognacs. This was the start of a concept he calls “Liquid History,” a marketing concept that gained him respect amongst his peers. Salvatore Calabrese is past president of the United Kingdom Bartenders’ Guild. Today, Calabrese is internationally active within the industry, encouraging bartenders to become more professional through training programs while also judging national and international bartenders’ competitions.

About The Cromwell

Caesars Entertainment Corporation, the world’s largest casino-entertainment company, introduces The Cromwell – Voted “Best Boutique Hotel” by the readers and editors of the Las Vegas Review-Journal and the first standalone boutique hotel on the famed Strip. The Cromwell brings an exclusive, luxury lifestyle boutique hotel experience to the Strip, focusing on hospitality, amenities and personalized service, such as being the first and only hotel on the Las Vegas Strip to offer mobile key technology for digital, keyless entry to rooms. Located on the bustling corner of Las Vegas Boulevard and Flamingo Road – directly across from Caesars Palace, The Cromwell keeps it intimate with 188 rooms including 19 suites, a 40,000 square-foot casino, Bound by Salvatore – the hotel lobby bar, Interlude – a casino lounge, GIADA – the first-ever restaurant by celebrity chef and television personality Giada De Laurentiis, Drai’s

Photo 3: Legendary mixologists Dale DeGroff (L) and Tony Abou-Ganim (R) joined Salvatore Calabrese to make the world’s oldest martini at Bound by Salvatore at The Cromwell. © PATRICK GRAY/ Kabik Photo Group

Beach Club • Nightclub – a 65,000 square-foot rooftop pool and nightclub experience designed and operated by nightlife impresario Victor Drai with day and nightlife experiences boasting open-air, panoramic views from 11 stories above the iconic Las Vegas skyline, and Drai’s After Hours – located at its original home beneath the boutique hotel. For more information, please visit www.TheCromwell.com. Find The Cromwell Facebook and follow on Twitter.