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WALLA WALLA’S NEWEST BUSINESSES SPOTLIGHT THE VALLEY’S BOUNTY (WALLA WALLA, Wash.) – Walla Walla is so nice, they named it twice. Honored for the second consecutive year as America’s Best Wine Region, and boasting a flourishing farm-to-table culinary scene, this rural-chic town in central Washington has earned a reputation for continually building upon its successes as opposed to resting on its laurels. With its sweeping landscape of wheat fields, vineyards, and farmland, not to mention its health and safety-minded Peace of Mind Pledge, Walla Walla continues to delight and entice visitors with no fewer than 11 new businesses opening their doors in recent months.  Yellowhawk Resort, photo from their Facebook page. Among the most notable, a new luxury winery resort, three new restaurants, three new tasting rooms, and four other businesses, including a curated grocery store, an elevated general store, an artisan showroom, and an educational hops tour. “It gives me great joy to see these new businesses opening their doors,” Says Robert Hansen, Executive Director of Visit Walla Walla and Walla Walla Valley Wine. “The common theme running through these new businesses is a unified connection to place and community supporting the local landscape, artisans, and history that makes Walla Walla so genuinely unique.” Following is a list of some of the notable businesses that have opened their doors in Walla Walla in recent months: LODGING DINING & RESTAURANTS The Kitchen at Abeja: Those with a taste for wine country living have yet another reason to visit Abeja, a 38-acre historic Walla Walla farmstead and home to the acclaimed Abeja winery and bucolic Inn at Abeja. The Kitchen at Abeja, which opened July 13, offers a fine dining experience showcasing innovative wine country cuisine and celebrating the Pacific Northwest’s seasonal bounty. Dinner guests choose from a five or seven-course prix fixe menu, as well as an optional wine pairing menu. Executive Chef Elodie Li, who returns to her home state after two years of cooking in Michelin two-star restaurants in Provence, France, collaborates with Abeja winemakers Dan Wampfler and Amy Alvarez-Wampfler on the menus, updated weekly. Surrounded by the winery’s vineyards and gardens, The Kitchen at Abeja is a rich, refined wine country experience. The Kinglet at Whitehouse-Crawford (opening early 2022): Farther on the horizon is The Kinglet at Whitehouse-Crawford, a new bistro eatery in the historic Whitehouse-Crawford Planing Mill building, from acclaimed Seattle Chef Maximillian Petty. A multiple James Beard semifinalist, Petty’s menu will range from exuberantly curated items, which built his reputation at Eden Hill, to a bar and lounge area that will stay open later with a snack-heavy lineup, including a pizza oven and an extensive cocktail program. TASTING ROOMS Kinhaven Winery: This new family-owned small lot winery and vineyard is perched atop a picturesque knoll in the Southside winery district of Walla Walla. The property, with 8 acres of Merlot, Cabernet, Carmenere and Malbec, enjoys unobstructed views of the Blue Mountains and is the perfect setting for family and friends to connect while enjoying their thoughtfully crafted wines. Purchased in 2019 by Terry and Lisa Davenport, who also own the recently renovated Boyer House. From dining in the vines to weddings, the combination of Kinhaven Winery and Boyer House sets up for the perfect family and friend gathering. 5 Dollar Ranch Brewing: Self-proclaimed as “Walla Walla’s best new brewery in 2021,” this newcomer opened in June 2021. Located on the south side of town along the Oregon border on twelve acres of farm property, with sweeping views of the Blue Mountains. An evolving menu of hop offerings is fit to appease the novice to beer connoisseur. The location is both dog and kid-friendly. According to brewer and owner Josh Hulett, while he loves all of his beers, the Hazy’s are not to be missed. Hoquetas Wine Company: Located at the Port of Walla Walla wine incubator facility in the Walla Walla Airport District, Hoquetas Wine Co. opened its doors in September of 2021. Started by musician turned winemaker Robert Gomez and his family, the winery focuses on producing wines that are both expressive and representative of the region’s terroir. Hoquetus, a musical method where vocal parts alternate to create a single melody, speaks to Gomez’s musical approach to winemaking, where the ingredients are carefully composed to create a melodious pour. Runway Market: Located in the airport district of Walla Walla’s wine region, Runway Market is a sparkling wine bar serving up local bubbles. The Market serves an assortment of food options, including picnic boxes, paninis, flatbread pizza, and various other grab-and-go options. All tastings include complimentary gourmet popcorn. Cathy Bay and her husband opened Runway Market in 2021 with the hopes of being a stop for not only bubbles and food, but laughter and celebration. SPECIALTY, ACTIVITIES & OTHER Walla Walla General Store: A new home, kitchen & gift store founded by Jean Bender and Peggy Frasse. The store opened to locals & visitors alike on May 6, 2021. From small delights, such as penny cent candy to homewares from makers such as Simon Pierce, Walter G textiles, Riedel and Staub – there is something for everyone at the Walla Walla General Store. Much more than just a retail space, co-founders Jean & Peggy envision the store as a space for community. Following a successful summer Art Series, resident Allison Palmer will host a continuation of “Make for Joy” there this fall. Weekly Monday-Wednesday classes will begin in September, and continue through December. Walla Walla Brews Cruise: Walla Walla is known for wine, but it’s also home to plentiful craft beer and cider. Alongside thousands of acres of vineyards are century-old wheat fields and orchards stretching across the valley. Generations of wheat farmers have made their home in Walla Walla and now support a growing community of brewers. Walla Walla Brews Cruise tours are knowledge-based tours where you will learn about the process of brewing beers and crafting cider, with a guided discussion of varying styles of alcohol. Foodscape Walla Walla: Foodscape could technically be described as an online grocer, but it’s so much more. It’s a place to acquire food, talk about food, or gather meaning from food. It was started by Hannah MacDonald, a longtime chef, local, and significant influencer on the Walla Walla food scene over the past decade. Foodscape highlights the area’s bounty, from food to all the agriculture offerings: produce, meat, and seafood. They also directly import hundreds of spices from all over the world, as well as other specialty products like olive oil, seafood, and vinegar. Foodscapes give locals and visitors alike the tools that they need to cook any cuisine under the sun. About Walla Walla: |
MASTERS OF TASTE RETURNS – The Fifth Annual Masters of Taste Returns Sunday April 3, 2022
Los Angeles, CA – Come celebrate and be part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!
Chef Vanda Asapahu, Photo credit: Masters of Taste
Masters of Taste is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016. Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asapahu’s stay in her native country, she took extensive notes, which included absorbing Bangkok’s street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. While her mother Anna Asapahu still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai Cuisine, and in May of 2019 Ayara Thai Cuisine was named one of MICHELIN Guide California’s 2019 Bib Gourmands.
“I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.”
Masters of Taste 2019 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The fifth annual Masters of Taste 2022 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.
100% of the proceeds from Masters of Taste 2022 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping men, women and children experiencing homelessness, rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last four years Masters of Taste has raised over $2 Million in support of Union Station’s life-saving programs.
Mark your calendars and save-the-date for the return of the fifth annual Masters of Taste 2022!
Ticket Information: Masters of Taste 2022 will take place on Sunday, April 3rd, 2022, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets will go on sale Sunday, August 1st, 2021. For more information on Masters of Taste 2022, please visit www.MastersofTasteLA.com.
Masters of Taste
Pasadena Rose Bowl
1001 Rose Bowl Drive, Pasadena, CA 91103
T: 626.791.6677
Le Cordon Bleu to open an institute in Riyadh, Kingdom of Saudi Arabia
NEW YORK (PRWEB) – Le Cordon Bleu in Riyadh is to become an iconic flagship institution for gastronomy, located in state of the arts facilities, with prime equipment and technology, and teaching programmes of the highest standards from technical courses in the culinary arts, such as Cuisine and Patisserie Diplomas, to higher education degrees in Hospitality management. Students will benefit from a faculty of Le Cordon Bleu Master Chefs, industry experts and professors that have trained in the finest establishments worldwide and share years of experience. Students may also choose to participate in international exchanges benefiting from the many study destinations that Le Cordon Bleu can offer.
Among the curriculum, Le Cordon Bleu will also propose a programme dedicated to Saudi Arabian Cuisine, to highlight the local ingredients, flavours and gastronomy. Present in the biggest gastronomic capitals, Le Cordon Bleu aims to support the Cuisines of the World and has developed many diplomas and certificates to celebrate Peruvian, Brazilian, Mexican, Spanish, Japanese, Thai cuisines. Among these courses, some are accredited by the local education ministry, guaranteeing authenticity and respect for the principles taught.
Le Cordon Bleu is committed to innovation and honours its commitments through an expanding international network of teaching, learning and research. Taking into account innovation and new technologies, Le Cordon Bleu continually adapts its academic programmes to the future needs of the industry. Responding to the keen interest in nutrition, well-being, vegetarian cuisine, food sciences, social and environmental responsibility, and the online demand.
Le Cordon Bleu will propose a startup incubator to support and guide graduates who wish to create their own business within the restaurant and hospitality industry. Around the world, Le Cordon Bleu is proud to see its alumni thrive in a variety of different careers, such as Chefs, culinary stylist, caterers, entrepreneurs, app creator, journalists, writers, food critics, award winners and Michelin stars.
Le Cordon Bleu is recognized worldwide for its excellence in education providing students with an international passport for a career in the food and hospitality industry, which can be seen by the numerous success stories of its Alumni from Julia Child to Giada de Laurentiis, from Dame Mary Berry to Gaston Acurio, and from Yotaam Ottolenghi to Vicky Lau. Le Cordon Bleu students from Riyadh will be part of the exclusive network of alumni, counting over 20,000 graduates every year worldwide.
Sweden Creates the World’s Largest Open-Air Bar
Following the success of the 2019 Edible Country campaign is the launch of Drinkable Country – the largest, open-air, world-class bar led by internationally acclaimed team at Tjoget, and other leading Swedish beverage experts. Starting June 15, visitors can book a seat at more than 16 tables located in some of Sweden’s most beautiful natural landscapes for a chance to enjoy a selection of drinks and DIY recipes reflecting the country’s 100-million-acre natural pantry.
New York, NY – The world’s largest, outdoor, socially distanced bar is opening this summer in Swedish nature. In 2019, Sweden launched The Edible Country, the world’s largest DIY gourmet restaurant, with recipes developed by Guide Michelin-awarded chefs. The concept, which until now, consisted only of food, is being expanded to include an incredible drinking experience. Drinkable Country features a combination of ready-made beverages that reflect local nature and produce alongside drinks that visitors can mix themselves with ingredients found in the surroundings based on recipes provided by Sweden’s foremost beverage experts. When booking a Drinkable Country experience, guests will have the opportunity to explore the area with local guides while collecting and mixing the ingredients, and then enjoy the various drinks.
Credits: Niklas Nyman/Visit Sweden
“The DIY recipes enable visitors to explore Swedish nature through world-class taste experiences,” says Jens Heed, Program Director Food Travel at Visit Sweden.”The country’s 100 million-acre pantry of fruit, berries, vegetables, and crystal-clear spring water is open to everyone. We call it the Drinkable Country – the world’s largest open-air bar.”
The recipes have been developed in collaboration with four different beverage experts, each of whom has been given the responsibility to represent different regions in Sweden. Rebecka Lithander represents southern Sweden. Lithander has experience from the two-Michelin-star restaurant Daniel Berlin, where she raised the non-alcohol drink packages to the same high level as the food. The tables on the west coast are represented by Bar Bruno, a local gem of a cocktail bar; while on the east coast, it is the world-famous bar Tjoget that will compose the drink menu. Emil Åreng, a nationally and internationally acclaimed bartender and author of the world’s best cocktail book in 2016, represents the northern part of Sweden.
“It is a thirst-quenching journey through Swedish nature that is a completely new and fascinating way to experience cocktails and to discover the country and its natural environment,” says Leo Lahti, Bar Manager at Tjoget.
In Sweden, nature is everyone’s playground. It’s a place to linger – as long as you do not disturb or destroy it – thanks to the unique Allemansrätt – Swedens’s “freedom to roam.” With the Drinkable Country, Sweden invites everyone to experience their close-to-nature lifestyle over world-class food and drink.
More information about the experience: visitsweden.com/drinkable-country/
Video: https://youtu.be/1u-c9YnGbho
The Beverage Experts
- Southern Sweden: Rebecka Lithander is an acclaimed sommelier who now works at the locally praised restaurant Mutantur in Malmö. Before joining Mutantur she worked at the two-star Guide Michelin restaurant Daniel Berlin.
- Western Sweden: Bar Bruno, a small cosy bar that serves innovative cocktails with a home-bar feel.
- Eastern Sweden: For the past five years, Tjoget has been on the list of the World’s 50 Best Bars.
- Northern Sweden: Emil Åreng with roots in Norrland was named Sweden’s best bartender in 2015 and has also won several international awards. Emil most recently came from Cardier Baren at the historic Grand Hôtel in Stockholm, where he was Creative Director. He is the author of the cocktail book Salongs i Norrland, which was named Best Cocktail Book in the World in 2016.
The Edible Country
‘The Edible Country’ is an initiative from Visit Sweden to highlight the natural and healthy pantry that Swedish nature has to offer. The menu suggestions of the do-it-yourself dining experiences are co-created with four of Sweden’s top chefs: Titti Qvarnström, Niklas Ekstedt, Anton Bjuhr and Jacob Holmström. The dishes are created with inspiration from Sweden’s varied landscape and shifting seasons. The over 20 tables are placed in Swedish Lapland, Stockholm Archipelago, the High Coast, Dalarna, Gävleborg, Sörmland, Värmland, Västsverige, Småland, Halland, Skåne and Gotland and you can find more information about the regions on our webpage. The initiative is an open invitation for everyone to experience the Swedish ‘close-to-nature’ lifestyle and take pleasure in the natural pantry that Sweden has to offer. Add-on services that will help you during your experience, for example, your very own personal guide or chef and a basket with the necessary ingredients to create the drinks or cook the recipes outdoors are available to book online.
About Visit Sweden
Visit Sweden is Sweden’s marketing company. Visit Sweden markets Sweden abroad as a destination to contribute to more jobs and economic growth. The company also provides and sells communication and knowledge services related to the hospitality industry, tourism, and travel. Foreign tourists spend approximately SEK 144 billion annually in Sweden and approximately 172,400 people are employed in the hospitality industry’s companies alone. Visit Sweden is owned by the Swedish state through the Ministry of Enterprise and Innovation.
Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace
RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.
Photo: @verticalluxurytravel
Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.
Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.
“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”
Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.
Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.
Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.
The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.
The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.
Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.
About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.
About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.
The Hermitage Hotel Announces New Restaurant Partnership
NASHVILLE, TENN. (PRWEB) – The Hermitage Hotel has announced a newly forged partnership with internationally acclaimed chef, restaurateur and culinary innovator Jean-Georges Vongerichten, who will oversee the direction of all culinary operations at the hotel. Celebrated for his Michelin-starred restaurants around the world, Vongerichten will introduce fresh, compelling and sophisticated culinary experiences for a new generation of Nashvillians and guests. The centerpiece of the partnership will be a new destination restaurant and café at The Hermitage. Construction is underway, and the new venues will make their debut in the fall of 2021.
Chef Jean-Georges Vongerichten, photo Skift.com
“As I look ahead to my Nashville debut, I could not have asked for a more fitting locale than the city’s exquisite Grand Dame, The Hermitage Hotel,” said Vongerichten. “I am inspired by the bounty of the American South and look forward to honoring the recipes, flavors and traditions of the region, while also presenting a global perspective at this beloved and iconic Music City landmark.”
One of the world’s most notable culinary talents, Vongerichten is admired for his acumen as a chef, tastemaker and visionary, responsible for 39 acclaimed restaurants in New York City, Miami, London, Paris, Shanghai and other gateway cities around the world. From concept, menu and interior design, to staff training and guest experience, Vongerichten is thoroughly involved in the development of the culinary program at The Hermitage Hotel, which began with his visit to Nashville in 2020.
“We can imagine no greater complement to The Hermitage Hotel than to welcome the inimitable Chef Jean-Georges Vongerichten to lead our culinary program,” said co-owners Robert and Molly Hardie. “As we usher in a new era, we are delighted that Jean-Georges has chosen The Hermitage to serve as his Nashville presence. We look forward to welcoming guests new and old to experience Jean-Georges’ distinguished culinary stylings at The Hermitage Hotel.”
Vongerichten’s new restaurant at The Hermitage will welcome guests with elevated, yet approachable cuisine showcasing the abundance of Tennessee’s regional produce, some of which will be sourced from the hotel’s own Garden at Glen Leven. His menu will be inspired by the seasonal ingredients and culinary traditions of the South and will incorporate his signature plant-based offerings and oven-fired pizzas. Vongerichten will also oversee all food and beverage concepts for weddings, meetings and other high-profile events at The Hermitage.
Setting the perfect stage for elevated new cuisine, the Hermitage’s restaurant will undergo a modern design update from Thomas Juul-Hansen, including a brand new, state-of-the-art kitchen visible from the dining room. The design mastermind behind Vongerichten’s restaurants has conceived a glamorous, yet understated restaurant and bar space that will introduce timeless warmth and ambiance. Juul-Hansen will utilize a simple palette of natural materials – metal, wood, leather and stone – and dramatic lighting from the world-renowned Hervé Descottes of L’Observatoire International designed to uplift the restaurant’s iconic arched ceiling. All furnishings, from the mother-of-pearl pendant lamps to the seating, tables and curved banquettes, will be entirely bespoke to The Hermitage Hotel and crafted specifically for the space.
A new, expanded restaurant entrance will be directly accessible from Sixth Avenue, underscoring the establishment as a dining destination unto itself. Tucked into an adjacent space of the hotel, a charming new café will make its debut under Vongerichten’s direction. The light-filled space with casually elegant indoor and outdoor seating will evolve throughout the course of the day, serving as a coffee bar with an array of pastries in morning, shifting to offer casual take-away fare mid-day before ultimately serving as a wine bar with small bites and curated cocktails in the evening. As a final flourish, Juul-Hansen has designed a counterpart to The Hermitage’s iconic Art Deco men’s restroom: a glamorous, pink marble ladies’ room that promises to be equally photo-worthy.
“I am elated to share the news of our partnership with the celebrated Chef Jean-Georges Vongerichten,” said Dee Patel, managing director of The Hermitage Hotel. “As a long-time admirer of Jean-Georges’ culinary skill, I am thrilled to watch him create a new, world-class dining experience at The Hermitage Hotel. It is sure to be unlike any that Nashville has ever seen.”
Known as Nashville’s original million-dollar property, The Hermitage Hotel is a timeless icon of refined Southern hospitality and best-in-class, five-star service. To learn more about The Hermitage Hotel, please visit TheHermitageHotel.com or follow the hotel on Instagram and Facebook.
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About The Hermitage Hotel
Set in the heart of Downtown Nashville, The Hermitage Hotel is the city’s original million-dollar property, home to a rich history deeply rooted in the spirit of the region. The cherished National Historic Landmark stands as a timeless icon of refined Southern hospitality, featuring 122 luxurious guest rooms and suites and distinctive Beaux Arts architecture. The Hermitage Hotel is committed to the preservation of local heritage, demonstrated by their partnership with The Land Trust for Tennessee. Since 2008, the hotel has raised over $1,000,000 to support the conservation of over 85,000 acres, comprised of scenic trails, state parks and urban spaces. On a two-acre plot at nearby Glen Leven Farm, The Hermitage Hotel cultivates an heirloom period garden, growing produce to be utilized in seasonal cuisine. For more information, please visit TheHermitageHotel.com.
École Ducasse back-to-school menu: Guest Chefs, Sponsors and New Courses
PARIS (PRWEB) – With a team of chef instructors and pastry chefs with the same taste for excellence, École Ducasse, the eponymous chef’s network of schools, also welcomes external guest chefs and exceptional talents every year. ”Meilleurs ouvriers de France (MOF)”, Best French Craftsmen, World Champions, Hospitality Experts – all of them renowned in their field – share their expertise and techniques on a daily basis with the various audiences at École Ducasse: seasoned professionals wishing to improve their skills, high school graduates, career changers or gastronomy and pastry enthusiasts. 2021 is no exception, and the school offers a remarkable selection for its three institutions – École Nationale Supérieure de Pâtisserie (ENSP), Paris Studio and Paris Campus, which opened its doors last November.
Multi-star sponsors for Bachelor courses
École Ducasse is pleased to unveil the names of the chefs chosen to become the sponsors of its 2021 Bachelors’ programs. These 3-year Bachelors programs are aimed at young students who have just graduated from high school and who wish to become chefs entrepreneurs.
Bachelor in Culinary Arts will be under the guidance of Jacques Maximin, the iconic chef awarded Michelin stars on numerous occasions and Meilleur Ouvrier de France Cuisinier (Best Craftsman of France in cooking category – MOF) 1979. The chef, who joined the École Ducasse group in 2020 as Culinary Advisor and Chef in Residence at the new Paris Campus in Meudon, will share Alain Ducasse’s values with students on a daily basis, instil his culinary vision and initiate masterclasses as well as themed dinners. In his capacity as sponsor of the Bachelor of Culinary Arts, he will pay particular attention to the transmission of values that are dear to him such as creativity, excellence, generosity and rigour.
Meilleur Ouvrier de France Chocolatier-Confiseur (Best Craftsman of France in the Chocolate making and confectionery) 2019, Paul Occhipinti, will take on the role of sponsor of the Bachelor in French Pastry Arts. The chef is well known to the institution – after training at École Nationale Supérieure de Pâtisserie, he has been teaching there as a guest chef since 2016. Passionate about confectionery and chocolate from his teenage years, he has developed his talents alongside great chefs such as Christian Camprini, Master Pastry Chef and MOF Chocolatier-Confiseur 2004. Sous-Chef Pâtissier of Hôtel du Cap-Eden-Rocin Cap d’Antibes since 2014, Paul Occhipinti has launched himself into entrepreneurship by creating his own 100% organic brand last August: Nico & les chocolats.
The 2021 Bachelors programs will start on September 6, 2021 and will be taught at Paris Campus and ENSP.
PARIS CAMPUS: “master more than cooking”
The arrival of the majority shareholder Sommet Education, a worldwide network of prestigious educational institutions specialising in hospitality, has enabled the renowned institution to expand its portfolio of training courses in the Art of Hospitality and customer experience, such as the intensive two-month program, aimed in particular at enthusiasts and people undergoing professional reconversion: the “Essentiels des Arts de la Table et de la Sommellerie” (“Art of Service and Sommelier Essentials”). Result of the synergy between Sommet Education and École Ducasse, this program is based on the arts of the table and service, customer experience, and food and wine pairings. The training is given at Paris Campus, notably by Chantal Wittmann, Gastronomic Restaurant Director and Senior Lecturer at Glion Institute of Higher Education in Switzerland. Mrs Wittmann, one of the only two women MOFs in the world in the field of service and table arts, officiates at the restaurant “Le Bellevue” (16 Gault & Millau points and recently entered in the Michelin Guide).
For continuing professional development, Paris Campus has also created a series of encounters: “Les invités d’Alain Ducasse” (“Alain Ducasse’s guests”). Professional chefs will be able to experience the new campus while learning from of one eight exceptional personalities in the world of gastronomy invited by Paris Campus: Adrien Cachot, Christopher Coutanceau, Christophe Raoux and Luc Debove for “Cuisine à quatre mains” (“Four-handed cooking”), Jacques Maximin, Chantal Wittmann and Jessica Préalpato, “Best Pastry Chef of the World 2019” (World’s 50 Best Restaurants) as well as Mathieu Le Feuvrier. This is a two- to four-day vocational training.
ENSP: excellence and expertise at the heart of professional training
The programme developed by ENSP team for professional training focuses on expertise and excellence. Among the chefs invited are : Romain Chalumeau, the school’s Chef Instructor for his course “Pâtisseries raffinées, sans gluten ni additifs” (“Refined pastries, gluten-free and additive-free”), running from February; the MOF Chocolatier Paul Occhipinti for his “Confiserie moderne” (“Contemporary confectionary”) course in April; and chef and MOF Chocolatier Frédéric Hawecker for a professional training course dedicated to “Confiserie à la folie” (“Confectionary madness”).
Like Cédric Grolet, Pastry Chef at the hotel “Le Meurice” and Jérôme de Oliveira, World Pastry and Bakery Champion in Cannes, who are also former students of ENSP, many renowned chefs will also come to the Château de Montbarnier throughout the year to share their experiences and techniques.
PARIS STUDIO: culinary workshops for all tastes
Every year, Paris Studio develops thematic programs open to all audiences such as:
- Initiation enfant à la gastronomie (Initiation to gastronomy for children) for 3 mornings for children aged 6 to 11 years old: this immersion in the kitchen for little ones promises to be a fun activity around cooking and pastry making.
- Menu 100% Japon (100% Japanese menu): in spring, Japanese culinary designer Fumiko Kono will challenge participants to create a refined and tasty menu that will delight more than one person.
- Gâteaux de notre enfance (Cakes from our childhood): also in the spring, the school invites food-lovers to plunge back into the home-made snacks and sweets of their childhood.
- Pâtisser simple, sain et bon (Simple, healthy and good pastry): at the beginning of May, the idea is to explore natural alternatives to make balance and indulgence work in harmony.
- Charcuterie pâtissière (Delicatessen and pastry): in May, participants will discover the basic techniques of these gourmet dishes that are both emblematic and essential to French culture.
- Tout sur les entremets (All about desserts): at the end of May, the school will reveal the techniques needed to make desserts for special occasions.
- Glaces et Sorbets (Ice Creams and Sorbets): in June, for a fresh start of the summer, chef Luc Debove will share his techniques and tips for creating ice creams, granitas or sorbets.
Paris Studio has also developed a new digital offer for companies: les Team Buildings connectés (Team Buildings connected). These friendly and fun experiences allow the teams to share good times and make the link between gastronomy and business world by taking part in a digital cooking class led “live” by one of the Paris Studio Chefs.
Many other courses can be discovered online at http://www.ecolecuisine-alainducasse.com
About École Ducasse
École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise based on excellence in culinary and pastry arts.
École Ducasse runs three schools in France – the Paris Studio, the Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as two international schools (in the Philippines and Brazil). All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two-, four-or six-month programs, to three-year undergraduate programs leading to a Bachelor’s degree in culinary and pastry arts.
École Ducasse is a network of schools belonging to the Sommet Education, a major international education group for hospitality management and culinary arts.
Elise Masurel has been appointed the Managing Director of Ecole Ducasse.
For more information: learn.ecole-ducasse.com
Benchmark Wine Group Named One Of The 50 Best Wine Retailers In America by Wine Enthusiast Magazine
NAPA, CALIF. (PRWEB) – Benchmark Wine Group, the largest online retailer of rare wine, has been named one of Wine Enthusiast’s 50 Best Wine Retailers in America for 2020. Benchmark successfully established its place as a top wine retailer with an inventory of over 70,000 bottles, expertise in wine authentication, and the customer service you look for in a brick-and-mortar.
“We are very excited and honored to be named one of Wine Enthusiast’s 50 best wine retailers in America. We would not be here without our loyal customer base whom we have built very strong relationships with over the years,” comments Dave Parker, CEO of Benchmark Wine Group, “I want to thank our passionate staff for working tirelessly to ensure the highest quality of customer service is met each day.
With $36M in annual sales, an estimated 3% market share of the US’s $1.1B online wine sales, and 4% of the $1B rare (i.e., back vintage) wine market, Benchmark Wine Group is the largest single retailer in the rare wine category nationwide. Benchmark Wine Group has grown at a cumulative annual growth rate of over 19% through strategic acquisitions, proprietary valuation, and pricing methods, making it one of the fastest growing online alcohol retailers; in an industry growing at 2%, by comparison.
Over the past eighteen years, Benchmark has acquired for resale some of the most sought after wines on the planet. Their Napa-based inventory features more than 10,000 SKUs of rare and well-aged wine, including verticals of Colgin starting at 1994, six pack horizontals of Petrus 1998 and large format Cheval Blanc 2005.
During these trying times for society in general and the hospitality industry in particular, Benchmark Wine Group has made it a goal to support their trade customers, helping them liquidate their wine inventories, purchasing over $200,000 of top wine from on-premise accounts. Recent purchases include over 1800 bottles from a 3 Michelin star restaurant and over $35,000 of Burgundy, Italian, and German wine from another Michelin starred account. Recently, they partnered with the United Sommeliers Foundation for their ‘Raid Y(our) Cellar’ virtual tasting series.
Parker continues, “Supporting United Sommeliers foundation during the COVID-19 Pandemic was an easy decision for us. Whether a customer, employee, or a host during a dinner event, the Sommelier community has been an important part of the growth of not just our company, but the wine industry.”
For more information on Benchmark Wine Group please contact Michelle Erland at Michelle@parallel36.com or Pia Szabo at pszabo@parallel36.com.
About Benchmark Wine Group: Benchmark is the leading source of fine and rare wine for wine retailers, restaurants and collectors around the world. Based in Napa Valley, they acquire the most sought-after wines from private individuals and professional contacts. Their staff draws on decades of industry experience and is dedicated to providing exceptional service to all clients. Benchmarkwine.com offers 24 hour access to their cellar, displaying inventory in real time, ready for purchase.
NAPA’S NEWEST TASTING ROOM, WALT NAPA OXBOW, LAUNCHES FRESH, FOCUSED FOOD AND WINE PAIRING EXPERIENCE
NAPA, CA – WALT Wines, a leading luxury Pinot Noir producer owned by Craig and Kathryn Walt Hall, has announced a new food and wine experience at their newly opened tasting room in the Oxbow District of downtown Napa. The tasting incorporates perfectly paired bites from Michelin-rated Chef Ken Frank of La Toque restaurant in Napa Valley alongside single vineyard Pinot Noir wines from WALT. The WALT Napa Oxbow tasting room opened this past Fall.
“I’ve known Chef Ken Frank for over a decade,” says WALT Wines General Manger, Jeff Zappelli. “When we sat down and to pair our wines with his dish selections, it was thrilling. Each of the wines has a distinct flavor profile, so to have Ken complement those profiles with food selections is a wonderful way to highlight the focus of this experience.”
ROOT 101 will offer guests an unparalleled opportunity to learn about the intricates of wine and food pairings with exceptional quality at all touchpoints. Guests will enjoy the pairings with a personal wine educator in a private glass studio room, adorned with art from the Hall’s private collection. The Root 101 tasting is offered by reservation only at WALT Napa Oxbow daily at 11am and 1pm for $60 ($40 for wine club members) and reservations can be made by going ONLINE or by calling 707-933-4440.
“Food and wine pairing has always been central to the experience at La Toque,” says Chef Ken Frank. “High quality Pinot Noir wines really reflect the nuances from the sites where they are grown and that’s what makes doing the ROOT 101 so much fun for us. This experience provides a great selection of prestigious vineyards from all the sweet spots up and down the West Coast.”
The newly renovated 1,500 square foot indoor tasting room space features a trapezoidal tasting bar designed by Jarrod Denton of Signum Architecture. Comprised of an Italian-porcelain countertop, bar is illuminated with gold LED globes suspended above guests while they taste.
In addition to the ROOT 101 Experience, guests joining the WALT Napa Oxbow have three tasting offerings to consider including:
CURRENT RELEASE TASTING, $30pp
(Complimentary for Wine Club Members) Guests will explore five current releases including single vineyard Pinot Noir and Chardonnay wines spanning 1,000 Miles of Pinot Noir, a concept designed to educate Pinot fans with vineyard sourcing and terroir.
PORTFOLIO TASTING, $30pp
(Complimentary for Wine Club Members) Guests will have access to taste from each of the three award winning HALL Family Wine bottlings; including WALT Pinot Noir, HALL Cabernet Sauvignon and BACA Zinfandel wines in a tasting that highlights current releases for each varietal and background about the Hall family.
WINE & CHOCOLATE PAIRING, $50pp
($30 for Wine Club Members) Guests will indulge in the decadent world of wine and chocolate through a tasting experience that explores the senses through taste and aromatics. The experience includes six Pinot Noir wines paired with Kollar Chocolates, a leading luxury chocolatier based in Yountville, CA.
WALT produces single vineyard Pinot Noir wines from appellations stretching from as far north as the Willamette Valley in Oregon, through Anderson Valley, the Sonoma Coast, Carneros, Santa Lucia Highlands and the Sta. Rita Hills of the Santa Barbara County. WALT specializes in premier Pinot Noir and Chardonnay sourced from vineyards spanning 1,000 miles, a mile marking distance that coined the brand’s popular 1,000 Miles of Pinot concept.
For more information, please visit www.waltwines.com, follow on social @waltwines, or by calling 707-933-4440
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WALT: 1,000 Miles of Pinot
WALT specializes in premier Pinot Noir and Chardonnay sourced from the most coveted vineyards along the Pacific Coast, spanning 1,000 miles from the Willamette Valley to the Sta. Rita Hills in Santa Barbara County. Led by Winemaker Megan Gunderson Paredes, WALT represents wines of a place – these special sites where thoughtful viticulture enables winemakers to create expressive wines that reflect the signature personality of each site. WALT farms three estate vineyards and partners with meticulous growers who aspire to share standards of quality. Owned by Craig and Kathryn Walt Hall, WALT honors Kathryn’s parents, Bob and Dolores Walt, who were grape growers in Mendocino County since 1972 and nurtured Kathryn’s passion for vineyards and wine. Guests can visit WALT at three tasting room locations including at the Sonoma Plaza located in Sonoma, CA, Healdsburg, CA and in the Oxbow district located in downtown Napa, CA. All three Tasting Rooms are open to the public. For more information, please visit www.waltwines.com or call (707) 933-4440. @waltwines #1000milesofpinot.
Abadia Retuerta and Bazaar by José Andrés Collaborating on Epicurean Events
LOS ANGELES, CA;—In a four-part event from November 13-16, The Bazaar by José Andrés at SLS Hotel, a Luxury Collection Hotel, Beverly Hills plays host to legacy Spanish winery and estate Abadia Retuerta LeDomaine. The Bazaar by José Andrés at SLS Beverly Hills has been a destination for unique culinary experiences since its launch in 2008, and now welcomes one of Spain’s most distinctive historic properties for a series of singular events. The traditional Abadia and the contemporary Bazaar represent two sides of the Spanish gastronomical coin, coming together for a series of tastings beginning on November 13 with an invite-only Sommelier Lunch; an invite-only Wine Collector’s Dinner on November 14; and culminating on November 15 and 16 with a ticketed wine pairing menu offered at The Bazaar.
A collaboration between Chef de Cuisine Holly Jivin of The Bazaar and Executive Chef Marc Segarra of Refectorio, the Michelin-starred restaurant at Abadia Retuerta LeDomaine, the ticketed ten-course tasting menu offered on November 15 & 16 will showcase signature dishes from both restaurants, paired with Spanish wines from Abadia Retuerta. Tickets, priced at $150 per person, are available via Tock.
Dishes that will be served throughout the series include Sopa Castellana, a traditional Spanish garlic-laced soup; oysters with a radish and black olive emulsion; sausage with kale and mint; and crayfish with bread and almond soup. Wine pairings will consist of several vintages of Abadia Retuerta LeDomaine Blanco de Guarda, a mature and layered white wine made with 80% sauvignon blanc grapes as well as verdejo and a small amount of godello.
Abadia Retuerta was founded in the 12th century as the Abbey of Santa Maria de Retuerta, once home to a monastery, and located in the fertile wine region of Sardón de Duero on the left bank of the Duoro River. The original Romanesque and Gothic structures still stand alongside modern additions including sprawling vineyards, a hotel and spa, swimming pool, and Michelin-starred restaurant, making it one of Europe’s most desirable resort wine-tourism destinations.
“From the first moment I stepped foot on the historic property of Abadia Retuerta, I was enchanted by the serene beauty melding old with new,” says Ricardo Gomez, General Manager at The Bazaar. “After months of planning amongst our teams, we’re ecstatic to bring these two renowned Spanish culinary concepts, The Bazaar and Abadia Retuerta’s Refectorio, together to celebrate both our similarities and our differences in a unique set of events at SLS Beverly Hills.”
With an exclusive group of wine collectors and sommeliers gathering to experience the largest tasting ever of Spain’s iconic Abadia Retuerta wines, the winery is embarking on its most ambitious introduction to the U.S market since its founding in 1996.
For more information on the collaborative event series at The Bazaar and to purchase tickets, please visit Tock.
About SLS Hotel, A Luxury Collection Hotel, Beverly Hills
After making a critically acclaimed splash with its 2008 debut, thanks to excellence in hospitality, cuisine, and design, the SLS Hotel, a Luxury Collection Hotel, Beverly Hills continues to define modern luxury at the crossroads of Beverly Hills and Los Angeles. Following a multimillion-dollar room renovation and with robust dining options from Culinary Director Chef José Andrés, including two Michelin Guide recognized restaurants—Somni (Two Michelin Stars) and The Bazaar (Michelin Plate) —as well as three-meal lobby restaurant Tres, in-room dining and the Altitude sixth-story rooftop pool deck, the hotel was recognized by Condé Nast Traveler Readers’ Choice Awards as the “#1 Hotel in the World” in 2019. Additionally, Ciel Spa by Pearl offers a full suite of wellness and salon services and 30,000 square feet of indoor/outdoor function spaces include a ballroom, conference rooms, and Garden Room & Terrace with retractable skylight roof. As part of The Luxury Collection’s portfolio of world renowned hotels and resorts, SLS Beverly hills is proud to participate in Marriott Bonvoy, the new name of Marriott’s travel program. Visit www.slsbeverlyhillshotel.com for more information.
About ThinkFoodGroup and José Andrés
Founded by Chef José Andrés and his partner Rob Wilder, ThinkFoodGroup is the creative team responsible for renowned dining concepts in Washington, D.C., Las Vegas, Los Angeles, Miami, Texas, the Bahamas, and most recently in Orlando and New York City. The nearly 3 dozen restaurants share a variety of culinary experiences that span from food trucks to world-class tasting menus, including two with two Michelin stars: minibar by José Andrés in Washington, D.C., and Somni at the SLS Beverly Hills.
Twice named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation and recipient of the Worlds 50 Best Icon Award, José Andrés is an internationally-recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian and chef and owner of ThinkFoodGroup. For more information, visit www.thinkfoodgroup.com.
About Abadía Retuerta LeDomaine
Dating from 1146, the Abadía Retuerta estate is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.
Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.
Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.
The Abadía Retuerta estate is less than a two-hour drive or train ride from Madrid. For further information and reservations: reservations@ledomaine.es; Tel. +34 98 368 0368.
About Refectorio by Marc Segarra
Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a one-Michelin-star sanctuary of haute cuisine. A biodynamic vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century provides organic produce for the estate’s restaurants, including Refectorio.
