Pusser’s Rum Aged 15 Years wins Double Gold at the 2020 San Francisco World Spirits Competition

May 31, 2020 by evebushman

CHARLESTON, S.C. (PRWEB) – Pusser’s Rum is proud to announce that its 15 Year Old rum just earned the coveted Double Gold Medal at the 2020 San Francisco World Spirits Competition in the aged rum category. “This distinctive award endorses our own claim that it’s the ‘Crown Jewel’ of aged rums and unequivocally the best in the world,” says President and CEO, Gary Rogalski.

The SFWSC consists of four days of controlled blind tastings. Judges do not receive any information on producer or price point, ensuring each spirit is judged fairly, equally and without bias. While tasting, judges evaluate each product on an individual basis and determine which entries are worthy of a Gold, Silver, or Bronze medal. Double Gold Medals are only awarded to the entries that receive a Gold medal rating by all members of the judging panel.

The Pusser’s Aged 15 adds the SFWSC Double Gold Medal to a long list of other accolades, including the World’s Best Pot and Column Still Rum which it earned at the 2019 World Rum Awards sponsored by the Spirits Business in London.

Deemed “The Single Malt of Rum” by Forbes Magazine, Pusser’s Aged 15 is produced in small batches. The rum originates from stills located in Guyana’s Demerara Valley. The blend is heavily influenced by rum from vintage wooden pot stills – the signature of the Royal Navy. Constructed in the early 1700s, these historic “vat” stills produce flavors unmatched by modern metal column stills. The rum is then Caribbean aged for 15 years in once used charred bourbon barrels. Most other major rum brands add flavoring and sugar to make their products smoother and to give them body. By contrast, Pusser’s uses no flavoring agents or sugar. It is all natural.

Wine.com Launching Spirits In California, New York, Florida And New Jersey

September 4, 2019 by evebushman

Already the world’s largest wine store with over 15,000 wines, Wine.com now offers a selection of over 2,000 spirits, including rare and collectible items not easily found in stores. With many wine enthusiasts enjoying premium spirits and craft cocktails at home, Wine.com will delight consumers with the ease of one-stop shopping for all their wine and spirits online.

Photo: Marco Verch, Flickr

“Wine.com has serviced consumers with wine for 21 years – offering a comprehensive array of spirits is a natural progression. With so many wine consumers also enjoying craft cocktails and experimenting with their own home bars, we are thrilled to offer the same selection, education and guidance in spirits as we already offer in wine.” – Mike Osborn, founder of Wine.com

Wine.com‘s spirits selection includes a deep assortment of whiskey, vodka, tequila, mezcal, gin, rum, brandy, cordial, and liqueur. With a focus on premium spirits, including a wide array of rare, collectible and limited-edition products, Wine.com offers the ideal selection for the classics connoisseur and the artisanal explorer alike.

Consumers can browse spirits using the wide range of filters standard on the website. In addition to reading descriptions of a product’s style, the distillery and region of origin, consumers can also engage spirits experts through chat to find the perfect bottle for them. Wine.com will also offer customers tips on how to serve and mix their drinks in the future.

The same convenient shipping options provided for wine are provided for spirits. StewardShip, Wine.com‘s free shipping program, applies to all products alike. Customers continue to be able to choose specific-delivery dates and have packages delivered to their home, work or local pickup location.

Suppliers interested in working with Wine.com should contact trade@wine.com.

ABOUT WINE.COM
Wine.com is the nation’s leading online wine and spirits retailer, offering selection, guidance and convenience not found in brick and mortar stores. The company provides its customers access to the world’s largest wine and spirits store, with experts available to chat 7 days a week on its website and app. With multiple fulfillment centers and the most sophisticated alcohol retail distribution network in the United States, Wine.com delivers in 1-2 days to most addresses, offering date-certain delivery and convenient pickup options from 11,000 Walgreens and FedEx Office locations nationwide. The company’s popular free shipping program, StewardShip, provides unlimited shipments and exclusive access to new releases for $49 per year. Wine.com‘s mission, to inspire the wine lifestyle through innovation, is captured in its brand manifesto video, viewable here. For more information, visit the company’s website at www.wine.com or download its app in the Apple Store or Google Play.

Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!

August 24, 2019 by evebushman

SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.

Photo Credit: acuna-hansen.

Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.

“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.

The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.

Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.

For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.

Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.

For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.

Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.

The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.

Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm

The Backyard at Chez jay

1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com

THE IMBIBLE Announces The 2019 Return of RUM AND PIRATES

August 21, 2019 by evebushman

New York, NY (PRWEB) –

“Remarkably compelling!” ★★★★ Critics’ Pick
– TIME OUT NEW YORK

“Absolutely Must-Do in NYC!”
– THRILLIST

“THE IMBIBLE has become a staple of the Off-Broadway scene, using music and theater to explore the great pastime of enjoying a cocktail.”
– BUSINESS INSIDER

Pillage Plunder – Credit Dixie Sheridan

As THE IMBIBLE: A SPIRITED HISTORY OF DRINKING enters its sixth smash year as one of the 100 longest-running Off-Broadway shows of all time with over 1,000 performances, its producers have announced the second annual return of the audiences have been raving about: THE IMBIBLE: RUM AND PIRATES! The show delves deeply into pirate life, legends, and history in addition to the mastery of rum and rum drinks – three of which are served during the performance! Join this unique company of performers, equally versed in education and entertainment, for an evening of cocktails, comedy, and a cappella sea shanties offered up with the kind of vibrancy that only THE IMBIBLE can deliver. Tickets are $89 for Orchestra Seating including three rum drinks, or $109 for First Class Seating on deck with a Guided Rum Tasting added, and can be purchased by calling 866-811-4111 or visiting Imbible.NYC.

“Top Five Off-Broadway Picks to Close Out Your Summer With a Bang”
-DC Metro Theater Arts

THE STORY OF RUM TOLD BY SINGING PIRATES!
Join us for New Pirate Onboarding as we muster our crew for the maiden voyage of the Pirate Ship Bumbo! We’ll cover everything there is to know about how to be a successful pirate, starting of course with the history, applications, and proper appreciation of rum. Follow this tropical spirit from its origins in Persia, through the pivotal role it played in forging colonial empires on both sides of the Atlantic by powering the infamous Triangular Trade, to the creation of classic modern-day drinks like the Daiquiri and the Hurricane. Along the way, you’ll be treated to three complimentary rum drinks including authentic pirate recipes while you enjoy gorgeous, traditional sea shanties and experience a taste of life aboard a golden-age pirate ship – all woven into THE IMBIBLE’s signature mix of comedy, science, history, and some of the best drinks in New York!

“Genius!”
-The Mama Maven

THE IMBIBLE: RUM AND PIRATES is a can’t-miss for all budding buccaneers seeking spirited adventure on the high seas! A limited number of First Class Tickets are available for each performance that include seating on deck with our crew, as well as a Guided Rum Tasting of silver, gold, and aged rums led by our Pirate Captain at the end of your journey.

“A no-brainer – who turns down music, comedy, pirates and rum drinks?”
-The Shady Lane

The cast of RUM AND PIRATES features Nick Barakos, Megan Callahan, Justin Chesney, and Devon Meddock, with book by Nicole DiMattei and Anthony Caporale, a cappella vocal arrangements of traditional sea shanties by Josh Ehrlich, and cocktails created by Anthony Caporale.

Producer and creator Anthony Caporale is an award-winning pioneer in the beverage world, internationally known for being the first to bring mixology to both YouTube, with his seminal web video series Art of the Drink TV, and then to the New York stage in THE IMBIBLE series. He is the founder and Artistic Director of Broadway Theatre Studio, as well as the Director of Beverage Research at New York’s award-winning Institute of Culinary Education. Anthony has appeared in over 600 performances of A SPIRITED HISTORY OF DRINKING, wrote and directed the three other IMBIBLE shows, and regularly appears on national TV programs like The Chew, The Dr. Oz Show, and FOX Money. He received a dual BSE in Mechanical Engineering and Materials Science from Duke University, where he also studied vocal performance. Anthony has served as the National Brand Ambassador for Drambuie Scotch Liqueur, the Cocktail Ambassador for Truvia Natural Sweetener, the Managing Editor of Chilled Magazine, and the host of Spoon University’s Mixology 101 video series. He is also the creator and host of the Taste Award-winning series Broadway Bartender on Broadway World, featuring interviews with actors, producers, and personalities from New York’s Theatre District to give audiences a behind-the-scenes look at what it’s like to live, work, and play on Broadway!
Performances of RUM AND PIRATES are 8PM Fridays, and 5PM and 8PM Saturdays from August 23rd through October 12th.

The Producers Club Theaters are located at 358 West 44th Street.

21 and over only with proper ID as three complimentary cocktails are provided.

Visiting, Tasting and Learning From Citrus Grove Distillers

August 16, 2019 by evebushman

Taking a Saturday afternoon to travel 60 miles to Claremont was worth it: Citrus Grove Distillers is making some awesome spirits and liqueurs with veteran master distiller Ray Digilio – “One of the shining lights of this industry” – serving up uniquely created cocktails by Head Mixologist Lisa Copenhaver and the entire staff, including marketing director Matthew “Matt” Martin Hall, are 100% dedicated to sharing a completely unique experience to their guests. We call this the trifecta!

Ray Digilio, Master Distiller, Citrus Grove Distillers.

It started when Eddie and I met Matt and Lisa at the LA Food Fest, serving samples of their spirits and cocktails. They invited us to the distillery for a tour and visit and, of course, more tasting. I was smitten. Contacted my sister-in-law Ann and asked if she and her husband Jake would like to join us as the distillery was close to their home in Ontario. They agreed.

When we arrived we met with Matt first, to talk about how the operation works. We learned that they had been in the for building three years and open to the public for the last 10 weeks. The LA Food Fest was their first event.

There are several laws between the city, county and state – that date back to prohibition according to Matt – that dictate how a distillery can be opened to the public. And a $20 lifetime membership fulfills one of many hurdles they had to jump. Guests come in for a taste – remaining only in the front section of the distillery – and then if they become members, they can come into the bar for more tastes and/or cocktails. VIP members also benefit from classes and an opportunity to fill their own 5-gallon barrel.

There are currently 22 spirits on the menu, 17 on average and they also serve wine and beer. The industrial park also houses a cidery and brewery. On some evenings food trucks are available to guests that would like to linger a little longer.

Master Distiller Ray Digilio

In meeting Ray I might have instantly insulted him when I asked what makes a Master Distiller in comparison to a Master Cooper. Turns out he has a decade of distilling experience and awards under his belt. (I googled him and found the article linked above, with the quote about him being a shining light in the industry.) Ray recently won the Double Gold from the San Francisco World Spirits Competition with a vodka made from La Coachella Valley dates.

Ray began his tenure in San Diego, has run six distilleries, consulting…but this was his first to work with a distillery that also operates a bar. He especially likes the “artsy concept” at Citrus, the feedback and monthly surveys from their members allows for a “tailored fit” and “premium spirits.” Ray said it wasn’t about “frosted bottles” but what’s inside that truly matters – and what’s inside their spirits is all from local farmers, and agave from Jalisco, Mexico.

We did a short tour of the still and learned a bit about the distillation process, how Ray works through so many different spirits, saw a Hybrid still system that incorporates a pivot system with plates for each new distillation, the big gin basket for the different botanical for different gins – and everything is electric. Ray can “touch, taste and feel” everything from fermentation to finish. The final machine to check out was a “roto evaporator” closed unit where flavors can be added to create spirits like their clear chocolate vodka.

To finish Ray commented, “The craft industry is all about a unique spirit.” I had to agree, and began thinking about the unique spirits we would soon be tasting.

TASTING

I had a plan: taste as much as I could do, reasonably, and buy a bottle of what I liked to take home and try again. Just like tasting at a winery where you could purchase bottles after sampling them, Citrus had the same excellent plan.

Between the four of us we tasted and shared: Clareville vodka (smooth), Clearly Cucumber Vodka (refreshing), Clearly Chocolate Vodka (think dark chocolate, nutty and clear), Clareville London Dry Gin (classic, bought it), Lavender Gin (lovely lavender and slightly sweet, perfect for sipping, ordered that), Old Thyme Gin (wonderful dried citrus, ordered it), Clareville Old Thyme Bourbon (bought two as everyone is so into Bourbon these days), Clareville Rum (white and clean), Clearly Mary Vodka (think Bloody Mary flavors in a clear spirit, I’d only add ice and a cucumber stalk), Chai Spiced Rum (dark and spicy and perfect for a winter holiday dinner), Eau de Vie Brandy (balanced use of California oranges), Orange Liqueur (like a fine Orangecello, clean and crisp)…and the few we missed or weren’t available? Ray said they are working on a cocktails-to-go concept! Definitely returning for that and to taste any other spirits they’ve got on hand!

I have two social media posts with 18 photos in all. If you want to just skedaddle over to look at those see here and here. My sister-in-law Ann commented on one to say, “It was enlightening and educational to tour and taste the great spirits at Citrus Grove Distillery. Thanks for having us.” We agree!

About

Awards: Silver Medal for West Coast Style Gin at the LA Spirits Competition
Silver Medal for Watermelon Brandy at the LA Spirits Competition.

https://www.citrusgrovedistillers.com/

Follow on Facebook and Instagram: @CitrusGroveDistillers

Search: The Distillers Corner on iTunes, Spotify, Google Play, etc.

1420 N Claremont Blvd. #111A

Claremont CA, 91711

909.228.6288

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

New Jersey’s Liberty Hall Museum Opens First Exhibit Of Its Kind Exploring American History Through Wine And Spirits

August 5, 2019 by evebushman

UNION, N.J. (PRWEB) – The Liberty Hall Museum at Kean University and The Portuguese Cork Association (APCOR) are proud to announce the opening of “History in a Bottle,” a permanent exhibit that showcases American history through an unparalleled collection of wines and spirits that date as far back as 1796. The wine and spirits on display and in the Liberty Hall cellar have been preserved by natural cork, allowing for museum visitors to experience a living history of the United States through the centuries. In honor of Independence Day, the exhibit opened to the public on July 4, 2019.

This comprehensive collection includes ancient Madeira from the early days of the American Republic, Civil War-era Bourbon, fine wine imports, Prohibition-era spirits, and early American wines from California, making this exhibit the first of its kind in the United States. The exhibit also offers visitors a glimpse into the science and history of natural cork and its modern applications.

As part of the exhibit opening, the museum and APCOR hosted private previews for media, who had the exclusive opportunity to taste a rare Old Verdelho Madeira from the mid-19th century and a Bourbon from 1887 that were rediscovered during restorations at the museum in 2015.

“Our mission is to offer all museum visitors a journey through time as we recreate American history through the experiences of our iconic family. This exhibition goes back hundreds of years and alcohol evidently played an important role in the beginning of our country,” says Mr. John Kean Sr., President of Liberty Hall Museum. “This is a different way to look at the history of the United States of America. We typically rely on paper documents, artifacts, letters, but liquor is just as important.”

The wines and spirits in this exhibition were collected by the Livingston and Kean families over the course of nearly two centuries. Approximately 40 demijohns, large, bulbous bottles that hold 5 gallons, and six cases of Madeira dating back to the 18th and 19th centuries were found along with over 300 bottles of fine wines and spirits during a refurbishment project. Several bottles of Madeira included in the collection were imported in 1796 and were possibly purchased to celebrate the election of President John Adams. They were ordered by Robert Lenox, Esq., a banker and financier who was known to import Madeira in barrels and demijohns, and then bottle and label the Madeira with handwritten tags.

Other highlights on display at the museum include 1837 Jamaican Rum, 1884 Martinez Vintage Port, 1884 Old Crow Bourbon, 1905 Château Mouton Rothschild, 1922 Château d’Yquem, 1926 Krug Champagne, 1926 Pavillon Blanc du Château Margaux, c.1934 Laphroaig 14 Years Old Scotch, 1935 Old Overholt Rye Whiskey, 1936 Wente Bros Sweet Semillon, c. 1940 Bacardi Rum, and 1943 Marc Brédif Vouvray.

After their discovery, several bottles in this collection were opened and tasted, and found to be in perfect condition, preserved from the time of the early American republic until today in glass bottles with natural cork stoppers. In December 2018, a portion of the collection was auctioned by Christie’s in New York City. The highest price realized was for a demijohn of 1846 Madeira that sold for $39,000. For additional background on the discovery and Christie’s sale, visit the online feature Discovered: One of the largest collections of early Madeira in the United States.

“We are honored to be part of this once-in-a-lifetime opportunity to celebrate the historical intersection of Portuguese and American cultures. The wines and spirits that are exhibited in the museum are not just relics – inside is living history,” says João Rui Ferreira, President of APCOR. “The fact that we can taste today what our forebearers tasted over 200 years ago is amazing, and we are proud that natural cork has played such an important role in preserving wine and making this miracle possible.”

The exhibit was curated through a joint effort between Liberty Hall Museum and Colangelo & Partners, the premier wine and spirits communications agency in the United States. The “History in a Bottle” logo was developed by students at Kean University.

Liberty Hall Museum is open to visitors Tuesday through Friday, 10:00 am to 4:00 pm, and Saturdays from 10:00 am to 3:00 pm. Tours leave every hour; the last tour leaves the hour prior to closing. For more information, please visit http://www.kean.edu/libertyhall/ or call the museum office at 908.527.0400.

For more information about natural cork, please visit http://www.apcor.pt/en/ and 100percentcork.org and follow us on Facebook (100PercentCork), Instagram (100PercentCork), and Twitter (100PercentCork).

About APCOR – http://www.apcor.pt/en/
The Portuguese Cork Association (APCOR) exist to promote natural cork and its products. APCOR is the employers’ association of the cork sector that represents, promotes and carries out research in the Portuguese cork industry. It was created in 1956 and is based in Santa Maria de Lamas, in the council of Santa Maria da Feira, at the heart of the cork industry around 30 kilometers from Porto, Portugal’s second largest city. Membership of the association is open to all companies operating in the fields of production, marketing or export of cork products. The organization advocates on behalf of the Portuguese cork industry worldwide and is the driving force of an industry based on tradition, innovation and sustainability.

About Liberty Hall Museum – http://www.kean.edu/libertyhall/
Liberty Hall Museum, originally constructed in 1760, was built as a country getaway by the then prominent New York lawyer, William Livingston. Livingston would go on to serve in the First and Second Continental Congresses, become New Jersey’s first elected governor and sign the United States Constitution. The Kean family was the second generation to live at Liberty Hall, taking over the original estate in 1811. Multiple generations of the Keans continued to live at the estate until 1995, and the home was designated a National Historic Landmark in 1973. The Kean family has worked to preserve and enhance the estate’s invaluable character.

LA Food Fest – The 10th Annual and The Last

July 26, 2019 by evebushman

It may have been the 10^thAnnual LA Food Fest, held on the infield of Santa Anita Park, but it was the first LA Food Fest for me. Unfortunately, it was set to be the last. This is what I learned from their (abbreviated) press release:

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event.

What We Had

Approximately 5,000 foodies had their pick from over 100 “restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers” and “Nuevo Gastropub.”

The infield, I would quickly learn, is huge! What I thought was the main event was just one corner. Of course I took a lot of photos, and these were standouts for me:

The myriad of flavors from Truly Hard Seltzer (loved that blueberry) and Jiant Hard Kombucha (Green tea, elderflower and jasmine = yum!) canned low-alcohol beverages; Red Rock Deli’s many potato chip flavors; Tequila Sin Rival, seeing park workers smiling under their Sahara hats; the many-flavored Bertha Mae’s Brownies that would be swell in both wine and whisky pairings; You Had Me At Helado refreshing honeycomb ice cream and grapefruit Champagne sorbet; discovered Citrus Grove Distillers vodka and bourbon (planning a road trip to Claremont to try their many gins); The Pie Hole’s amazing mini pie selections (more blueberry!); Revel Spirits Agave – especially the barrel aged; Uncle Tetsu’s Japanese light and cool cheesecake; every taste from Tequila Don Nacho, Bite Me Gourm-Asian “Kimchini” kimchi rice ball stuffed with cheese and topped with teriyaki and Sriracha aioli (my favorite dish!); Krafted Rum – white, pineapple and barrel aged; Takami seared tuna; Nine Banded Whiskey cocktail made by Mister O’s was my fave cocktail of the day; Mama Musubi gourmet rice balls; Alexander’s Steakhouse tuna, roe and Ponzu shooter; Wedell Cellars wines; from “Gordon Ramsay Uncharted” we enjoyed Manuel’s Potatoes fried in duck fat, honey and cheese; Tequila Corazon; the mole sauce from Quiadayn; both the booth workers and the pizza from Pizza of Venice; and pretty floral crowns and clothing from Crown Bloom Floral.

We got in on some of the dishes created by the “international guests chefs” in the “Nuevo Gastropub” section of the event including chef Sergio Meza and his innovative dish of broiled beet with cheese, pistachio and lemon dust. Chef Meza came all the way from his restaurant in Columbia to blow our minds at the LA Food Fest. Chef Rafael Covarrubias, born in Mexico and currently at Hexagon in Ontario, Canada created a delectable Spanish shrimp tostada with peanuts, salsa, mushrooms, onions and more. Chef Eduardo Morali, from Monterrey, Nuevo Leon, Mexico thrilled guests with a simple grilled corn on the cob with black garlic and creamy sauce. Then Chef Emmanuelle Deboise, currently at La Casa Caramel, finished us off completely with a small dessert of grilled plantain, avocado, cheese and honey.

Participating Chefs and Restaurants

Chef Dante Ferrero (Dante Brasa y Fuego, Mexico City); Olivier Deboise (Aperi, San Miguel de Allende); Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants; Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada); Eduardo Morali (Pangea, Monterrey, Nuevo Leon) and French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). Restaurants included Cuizina, Quiadaiyn, The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi, Always Coffee, Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews,Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

Dessert fare came from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and others.

Cocktails from Birds & Bees, Mister O’s, Citrus Grove Distillers, Revel Spirits, Broken Shed Vodka, Pez Cantina micheladas. Mexican beers from Border X, Cabotella and CALIDAD. Wines were served by Riboli Wines, Obvious Wines. Beers and ciders were available from Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing, Michelob Gold Organic, Common Cider and Hard Kombucha. Non-alcoholic drinks were served by Spindrift, KeVita, Honest Tea and more.

VIP guests were treated to HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and Wedell Cellars wines.

Charity

A portion of the proceeds from the 10^th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Sponsors: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4^th & Heart and more.

Instagram: @LAfoodfest

Facebook: https://www.facebook.com/LAFoodFest/

Snapchat: @LAfoodfest

Twitter: @LAfoodfest

Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

USDA and Non GMO Products Offer Healthier Options for Drake’s Organic Spirits

March 17, 2019 by evebushman

MINNEAPOLIS (PRWEB) – Drake’s Organic Spirits announced today that it has introduced new handcrafted Mojito, Moscow Mule and Vodkarita organic mixes created specifically to be blended with Drake’s award-winning Organic White Rum and Drake’s Premium Organic Vodka. The mixes provide consumers, restaurants, bars and venues with turn-key delicious and healthier cocktails. Drake’s is the first and only spirit line in the world to be certified USDA Organic, Vegan, Non-GMO Project Verified, Gluten-Free and Kosher.

Drake’s Organic Mixes will soon be available nationally at select retail locations and by visiting http://www.drakesorganicspirits.com.

“The right mix makes a good cocktail great,” said Drake’s founder and CEO Mark Anderson. “Drake’s Organic Mixes are convenient, healthier and delicious. Organic products taste better and are better for our planet and bodies. Our spirits and mixes are no exception.”

Proceeds from the sale of Drake’s Organic Spirits and Drake’s Organic Mixes help support Long Lake Animal Rescue, an animal rescue foundation that takes in animals in need of a second chance at life.

About Drake’s Organic Spirits
Minneapolis-based Drake’s Organic Spirits was launched in 2017. Drake’s uses the highest quality USDA organic and non-GMO Project Verified ingredients to create a line of ultra- premium spirits. Drake’s Organic Vodka, Drake’s Organic White Rum and Drakes Organic Spiced Rum offer a no grain, no gluten, no gmo, ultra-premium, 12 times distilled handcrafted spirits at a better price than the leading premium brands.

For more information, please visit http://www.drakesorganicspirits.com, facebook: http://www.facebook.com/drakesorganic/, Instagram: @drakesorganic

Pairing Cheese and Spirits

January 13, 2019 by evebushman

NEW YORK (PRWEB) – Move over beer and wine, there’s something else to enjoy with cheese. Complex and nuanced spirits pair beautifully with many cheeses. Whisky Advocate magazine points out that “whisky really is an ideal accompaniment to many cheeses, in some cases superior, even, to wine or beer.” According to Charles Duque, Director, The French Dairy Board for the Americas, “Pairing cheese and spirits is a way to surprise and delight guests, allowing them to experience even familiar cheeses in a new way,” noting that the right Bourbon or Cognac make excellent cheese partners.
Here are some top spirits and cheese pairings:

Bleu d’Auvergne & Pear Brandy
Some cheeses are washed in brandy, so it should come as no surprise that they also pair well with it. The pungent flavor and luscious creaminess of Bleu d’Auvergne marries well with fresh pears as well as a smooth and fruity pear brandy. A good option is one from Clear Creek, which is based on the French style Eau de Vie de Poire William.

Camembert & Single Malt Whisky
Camembert is buttery with notes of mushroom on the back end that Duque notes complement Ardbeg 10, a single malt whisky that beautifully balances the sweetness of malt and the smokiness of peat. The creaminess of the cheese is a great foil to the whisky, especially when a small amount of water is added to the single malt to open it up.

Époisses & Cognac
Cognac native Benedicte Hardy recommends Époisses as a perfect companion to Hardy Legend 1863 Cognac, noting, “Époisses is for the bold cheese lovers as its nose can be a little strong, but the creamy texture is absolutely exceptional. Legend Cognac with its mocha and coffee flavors completes the experience adding the right spices to the cheese. The marriage of both will leave an unforgettable memory on the lucky connoisseur’s palate who dares to experiment.”

Aged Mimolette & Bourbon
According to Duque, “Possessed of a nutty, buttery, almost caramel flavor and a texture softer than parmesan but harder than, say, a cheddar, Mimolette pairs very nicely with Four Roses Small Batch Bourbon which is fruity with hints of pear and apple that softens the saltiness of the cheese.”

Pont L’Evêque & Pommeau de Normandie
Pont L’Evêque is a washed rind that is soft and very rich, making it a full-bodied creamy cheese. Since Pont L’Evêque is originally from Normandy, a natural pairing is with Christian Drouin Pommeau de Normandie, a blend of Calvados and non-fermented apple cider. This is due to the regional connection between the two, and also because the sweet and tartness of the apples contrasts nicely with the savory quality of the cheese.

Cheddar & Rum
Caramel pairs well with itself! Aged cheddar, with its rich caramel notes, complements the caramel notes of spiced dark rum such as Myer’s Dark Rum. The richness of the rum also has other flavors including tropical fruits, smoky oak, vanilla and spice. This allows it to pair well with strong flavored cheeses like cheddar, which develops many of the same flavors as it ages.

About the Cheeses of Europe
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and funded in part by the European Union, was designed to create awareness for the variety of European cheeses available in the US market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign’s goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.

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THE CONTENT OF THIS ADVERTISEMENT REPRESENTS THE AUTHOR’S POINT OF VIEW ONLY AND IS THE SOLE RESPONSIBILITY OF THE AUTHOR. THE EUROPEAN COMMISSION IS NOT RESPONSIBLE FOR ANY USE THAT MAY BE MADE OF THE INFORMATION CONTAINED THEREIN.