Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

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.

Swilled Dog Hard Cider Releases Sangria

April 19, 2021 by evebushman

UPPER TRACT, W.Va., /PRNewswire/ — Swilled Dog (@SwilledDog), the fastest growing craft beverage company in West Virginia, has released its Spring/Summer seasonal cider – Sangria.

A delicious blend of fresh cherries, tart apples, lemons and limes, Swilled Dog Sangria is a semi- sweet, gluten-free, and unfiltered cider that transports cider lovers to their favorite beach with each sip.

“Since our founding in 2016, our goal has always been to transform the bounty of West Virginia’s natural ingredients into fun, flavorful and refreshing ciders,” said Brooke Glover, President and Co-Founder, Swilled Dog. “Warm weather is on the way, and we are thrilled with this latest edition to our seasonal cider offerings. With ripe cherries and tart apples blending together with fresh fruit flavors, each sip of Swilled Dog Sangria recalls a day at the beach and you can almost feel the sand between your toes.”

The seasonal craft cider is uniquely made with a carefully selected blend of apples, and finished with lemons, lime and cherries and no added sugar. The addition of the cherry helps create a slightly ruby color, reminiscent of traditional sangrias. Fresh and zesty lemons and limes complement the tartness of the apples, making Swilled Dog Sangria less sweet than wine-based sangrias and infinitely more refreshing.

Swilled Dog Sangria (6.9% ABV) will be available on tap and in 6-pack 12-ounce cans in local stores, bars and restaurants in West Virginia, Virginia, Florida, Ohio, Kentucky and Indiana. Each can of Swilled Dog Sangria contains 180 calories, 11 grams of sugar, 14g carbohydrates, 0g fat, 0g protein and no added sugar.

Swilled Dog Sangria is the latest seasonal release to join a year-round portfolio of hand-crafted hard ciders: Walk the Dog, Pineapple, Wild Berry, Caramel Apple and WV Scrumpy. Swilled Dog ciders are always unfiltered and made from all-natural ingredients.

Apart from crafting delicious ciders that bring friends together, Swilled Dog also celebrates time spent giving back to the community; at least one percent of annual sales benefit animal causes. In addition, 100% of the annual sales of WV Scrumpy are donated. During 2020, Swilled Dog supported organizations such as the Walking Miracles Family Foundation, Clearwater Maine Aquarium, On Eagles’ Wings, and Military Working Dogs Team Support Association.

In addition, Glover was recently elected Vice President, Board of Directors of the American Cider Association (formerly USACM). This is her second term as a member of the ACA Board and she also serves on the Marketing (Chair) and Legislative Committees. During her tenure on the ACA Board, Glover plans to help push regulatory change for the growing industry on a national level and provide actionable support to the Cider industry’s efforts to be inclusive and welcoming to all consumers.

ABOUT SWILLED DOG

Swilled Dog is a majority woman-owned, leading craft beverage producer providing the Southeast with quality, approachable beverages that are flavorful and refreshing. Our hard cider, ready-to-drink cocktails, premium, small batch spirits, and infusions are handcrafted to bring friends and family together for a better today and tomorrow. While crafting delicious beverages, we also aim to make a significant impact for our favorite animal causes. Swilled Dog offers a unique tasting experience in Upper Tract, WV, and our products can be found throughout our expanding six-state footprint (WV, VA, IN, KY, OH, and FL). For more information, visit http://www.swilleddog.com/.

Follow Swilled Dog on Social: @SwilledDog, #SwilledDog, #GetSwilled

Discover the Premium World of Box Wine With the New Guide From Wine Nook

April 18, 2021 by evebushman

KINGSPORT, Tenn. /PRNewswire/ — For over six years, Wine Nook has sought to change the dated reputation of box wine with their patented box wine dispensers. Their new guide book, Embrace the Box: Your Guide to the World of Box Wine, is an exploration of the growing variety and sophistication of box wine. The goal of this guide is to change the long-standing assumptions wine lovers have about the box. Read the entire ebook for free now at winenook.com.

Box wine is often dismissed from the conversation before it gets a fair shot, so the concept for this book began as an answer to the stereotypes surrounding box wine in U.S. publications. Cindy Saadeh, Co-founder of Wine Nook, is excited to help spearhead the change. “It can be a frustrating feeling, knowing the high caliber of premium box wines but then reading article after article putting down a whole industry of passionate creators,” she said. “Alternative packaging is the future of the wine industry.” With the massive growth of box wine purchases in 2020, U.S. consumers have also begun to see the value and quality of box wine — and this trend doesn’t seem to be going away.

Embrace the Box seeks to show that the cardboard box is simply a packaging choice. One that is more environmentally friendly and cost-effective than bottles. Additionally, Wine Nook sought to research and consolidate a list of as many premium box wines as possible. “We realize we’ve probably only scratched the surface,” said Kim Snider, Creative Director. “However, we plan to continue to take this responsibility to the box wine industry seriously.” The list of premium box wines spans 23 countries, dozens of varietals, and all different price points.

Like the growth of alternative wine packaging, this ebook will be ever evolving. Even now, many alcoholic beverage companies are pushing to package their spirits and cocktails in the Bag-in-Box (BIB) format. Explore the entire published ebook for free at winenook.com.

About Wine Nook: Wine Nook’s goal is to elevate the box wine and cocktail experience with our patented dispensers and accessories. Launched in 2015, we strive to help champion the wine industry’s efforts to produce premium wines in alternative packaging. Wine Nook is partnered with the National Forest Foundation to plant a tree for every Nook sold.

Vintage Eve Circa 9/2018 – Mutual Trading Show 2018: An Array of Japanese Food and Drink Reviewed

April 13, 2021 by evebushman

This would be the second year of discovery for us: attending the Mutual Trading Japanese Food and Restaurant Expo. While the wide array of Japanese food and beverages takes center stage, I really like to cover the show to learn something new, and I do every time.

If you just want to see the food and drink, my photos are here. Of special note for me:

Japan’s #1 Nama Sake in a CAN: Funaguchi Kikusui Ichibanshibori. It was served to us three ways: fresh and cold from the can, sweetened with citrus juices and with slices of cucumber. Each was quite remarkable.

Masahiro Shuzo, a company that has “been in business for more than 130 years”, Awamori – a distilled 30% ABV (60 proof) that is produced in Okinawa.

The Umepon liqueur was a favorite last year for us so I was happy to see them back and also try a cocktail version. It is orange and plum liqueurs blended with rice shochu.

I had Dassai sake in my WSET level one sake course, also noted that one of the numbered versions is served at our local Gyu-Kaku Japanese BBQ. (The bottles are numbered and that number correlates with how much the rice grain is milled to. The lower the number the finer the grain, and hence, the finer the sake.) At the show I expected to see the usual 50, but they also had a 23 to sample, which was really delicious.

The brand “Dragon God” sold only to restaurants, had a couple of different sake that I enjoyed. Look for these when you dine out.

Of the displays I was duly impressed by the many award winning beverages, glass and pottery sake serving sets and the array of sashimi, sushi, tofu, sesame seed – from oils to desserts – and noodles. The longest line is always for small servings of ramen. If I were to work with a Japanese restaurant I’d put my money on ramen.

If you want to know what I learned about this year, namely pairing sake with all kinds of food, read on:

Attendees were extremely lucky to have a class offered on food pairing with Antony Moss MW and Chef Nobuo at Teeter House.

Moss is the Director of Strategic Planning for WSET (Wine and Spirits Education Trust) and though he has earned his MW his focus for the last five years has turned more to sake. He said sake pairs easily with food as there are no tannins or acid.

Chef Nobuo said that drinking sake with a meal will “clean whatever stays in the mouth” and the “combination of contrasting things (makes pairings) delightful.”

During the seminar we were given two samples to try: Miyazaki beef and Bluefin tuna. Both were served with a specifically selected cold sake that would enhance the flavor of the dish, and by a show of nods when Moss asked, both pairings succeeded. The selection of a sweeter sake with the beef was truly inspired. Of course both the fish and the beef had been marinated as well as served with a topping, which was all taken into account in the selection of the sake. Long story short, this was just really the beginning of what we would learn about pairing sake with dishes other than sushi.

Moss said that he often enjoys a sparkling sake with English Fish and Chips or an Italian calamari dish. Junmai or Honjozo sake paired better with Bolognese than a Chianti in his educated experience. Moss further explained that during the first half of the 20^th century menus had a “wide mix of styles” in European cuisine, especially French cuisine. There were sauternes on the menu that were paired with steaks. This wholly positive experience he believes “dispels the myth of (having to have) red wine with steak.” What may sound “radical” to us is “deeply rooted with both Japanese and European history.”

A couple of questions by the audience that I found interesting:

Did restaurants have to provide a different type of glass if we were going to replace wine with sake at the dinner table? Moss contemplated that Riedel does have glasses for every need…however he said the traditional Japanese cup or glass is fine. And if a wine glass was preferred then a small white wine glass would suffice perfectly. He also said not to feel intimidated by this, and to use your personal preferences as a guide.

A second questions was on temperature. As we had been discussing cold sake pairings would warm sake work as well? While Moss enjoyed sake between 40 degrees and room temperature, he said warming up the sake “can be very satisfying.”

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.

The Busker “Triple Cask Triple Smooth” Beats Established Competitors in Blind Tasting; Rated Best Irish Whiskey Blend

April 10, 2021 by evebushman

NEW YORK (PRWEB) – The Busker, a “new-to-world” Irish Whiskey, is proud to announce that it was named the top Irish Whiskey Blend in a blind, independent tasting of industry experts. The Busker “Triple Cask Triple Smooth” was blind-tasted against four leading Irish whiskeys in similar price points, including Proper Twelve, Jameson, Bushmills and Tullamore D.E.W. The panel consisted of five renowned industry experts, including Andy Seymour, Julie Reiner, Anu Apte, Sean Kenyon and Jackie Summers. The panel judged each spirit on appearance, nose, aroma and finish. Awarded the highest aggregate score, The Busker “Triple Cask Triple Smooth” was recognized as a standout among the judges for its distinctive taste in a world of similar-tasting Irish whiskeys.

“The Busker is unique, unlike any other of the whiskies we tasted,” said Andy Seymour, owner of Liquid Productions and partner in BAR. “All the others were going in the same direction, and this stood out right away. The Busker has a bolder and richer taste that we all immediately picked up on.”

“The Busker is an apple among oranges,” said New York-based Julie Reiner, known for her award-winning beverage programs at Clover Club and Leyenda. “This is a whiskey that bartenders will embrace because it will perform excellently in craft cocktails.” The panel noted that the bold flavors of The Busker make it suitable for sipping as well as for cocktails that might overwhelm less distinctive Irish whiskeys.

The Busker “Triple Cask Triple Smooth” combines the Busker Single Grain with a high percentage of The Busker’s Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this whiskey brings a new definition of richness and smoothness to the Irish whiskey landscape. The flavor profile of The Busker “Triple Cask Triple Smooth” blend is ideal for multiple consumption occasions, from sipping neat or on the rocks to classic cocktails that don’t typically use Irish whiskey, like Manhattans, Sours, tiki drinks, Old-Fashioneds or even the Vieux-Carre. These are cocktails that craft bartenders embrace and cocktails that are trending at-home with consumers.

“Our team at The Royal Oak Distillery set out to make an Irish whiskey that would appeal not only to Irish whiskey drinkers, but also to bourbon lovers,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno International in the U.S. “We’re able to achieve a fuller, rounder whiskey with a higher malt content in the recipe, and triple cask finishing in Bourbon, Sherry and Marsala casks. Ultimately, we want to provide a journey into Irish whiskey at an affordable price point. Based on the tremendous feedback from our esteemed judging panel, quite frankly we believe The Busker has the potential to become the preferred Irish whiskey in the United States.”

Jackie Summers, creator of Sorel Liqueur and named Drinks International’s “100 Most Influential Bar Industry Figures” (2020) and Imbibe 75 (2021), noted that “The Busker was the outlier, and the only bottle I would drink and buy again.” Denver-based Sean Kenyon, the person behind award-winning bars Williams & Graham, Occidental and American Bonded and recognized as Tales of the Cocktail’s American Bartender of the Year (2014), agreed, calling The Busker blend “a real stand out, something interesting in the Irish whiskey world where the others go in the same direction.” Anu Apte, behind a number of award-winning Seattle bars including Rob Roy, No Anchor, Navy Strength, Vinnie’s Wine Shop and The Bar Bazaar enjoyed The Busker’s round, soft and integrated notes. “The Busker brings an exciting and very different new distillate to market,” she said.

The blind tasting recognition follows The Busker “Triple Cask Triple Smooth” receiving a “Best Buy” rating and 94 points in the April 2021 issue of Wine Enthusiast. This impressive ranking outclassed the other major whiskey brands, and was the highest-rated Irish whiskey when measured against similar priced competitors.

About The Busker
The Busker is a “new to world” Irish Whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at the Royal Oak Distillery, in County Carlow, Ireland, located on an 18th century estate in Ireland’s Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey – Single Grain, Single Malt, & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks. Most recently, The Busker took home multiple top accolades at the 2020 LA Spirits Awards: The Busker Single Malt was awarded the 2020 Platinum Medal and Best Irish Whiskey, while the Single Pot Still and Blend were awarded the Gold Medal.

For more information, visit http://www.thebusker.com and join the conversation at @thebusker_official

The Hermitage Hotel Announces New Restaurant Partnership

March 28, 2021 by evebushman

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.

Questex to Bring the Bar and Restaurant Community Together Safely in Las Vegas to Learn, Network and Build an Unbreakable Industry: Nightclub and Bar Show 2021 Takes Place June 28-30

March 20, 2021 by evebushman

NEW YORK – (GLOBE NEWSWIRE) — Questex’s Nightclub & Bar Show 2021, North America’s premier conference and expo for the bar and restaurant industry, will take place June 28-30, 2021 at the Las Vegas Convention Center in Las Vegas, NV. Registration is now open for the in-person event. Click here to register.

The bar and restaurant industry has been significantly impacted by the pandemic and in an immediate effort to support the industry, Bar & Restaurant launched Evolve, a six-month education and networking program to keep operators informed and engaged during the toughest winter months. Now that there are emerging signs of recovery, a vital next step is to bring the industry together in a safe, in person environment and apply these key new learnings to get business back to work.

Tim McLucas, Vice President, Bar & Restaurant, Questex said, “The pandemic has had a devastating effect on bars, restaurants and hospitality venues. Supporting the industry to get their premises open again as quickly as possible is our main priority, and providing access to the latest education, new products, innovation, and know-how in a live setting, is an important component of this recovery. A major focus of the event will be on food – helping small and mid-sized operators purchase mobile kitchen equipment, introduce new menu items, sample new food products, and attract new guests. This is a pivotal moment to strengthen the industry for long term future success.”

Nightclub & Bar Show 2021 will offer bar and restaurant owners the knowledge, energy, and new solutions they need to evolve their businesses:

The conference program will feature keynotes, bootcamps, certifications and a series of educational breakout sessions and workshops on the following topics: Food & Beverage, Guest Experience, Staff & People, Operations and Marketing & Promotions and Technology.
The Expo Hall will feature 300 exhibitors including a Food & Beverage Innovation Center, a dedicated area of food and food service equipment suppliers with access to expert demonstrations, tastings and Chef meet and greets and new interactive experiences addressing the state of the industry including: Food Festival, Sports Bar, White Claw Hard Seltzer Bungalow, and NxT, which showcases the latest creations, trends and innovations of the food and beverage industry.

Exhibitors and sponsors participating at Nightclub & Bar Show 2021 include: Diageo, Heineken, White Claw Hard Seltzer, American Nightlife Association, Truly Hard Seltzer, Ultimate Bars, Blondies, Liquid Death Mountain Water, Rums of Puerto Rico, and Sammy’s Beach Bar & Grill.

The health and safety of exhibitors, sponsors and attendees is Nightclub & Bar Show’s top priority. Following federal and local guidelines, Questex has crafted unique protocols for each event experience, which includes event specific health and safety initiatives, response team identified for every event and on-site health and safety guidelines. For more details on the on the company’s health and safety protocols, please visit https://questex.com/event-safety/.

For sponsorship opportunities, contact Jamie Schroeder at jschroeder@questex.com or Veronica Gonnello at vgonnello@questex.com.

Early bird registration for Nightclub & Bar Show 2021 starts at $99 and expires May 17, 2021. Click here to register.

About Nightclub & Bar Show
Nightclub & Bar Show is the go-to resource for the bar and restaurant industry. Mirroring the fast-paced, trend-setting nature of the hospitality industry, Nightclub & Bar has been providing the specific tools that bar and restaurant owners, operators and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. Nightclub & Bar Show is part of the Bar & Restaurant Group, a division of the Questex Hospitality Group which also produces VIBE Conference, Nightclub & Bar Awards, and daily content on barandrestaurantexpo.com.

About Questex
Questex helps people live better and longer. Questex brings people together in the markets that help people live better: travel, hospitality and wellness; the industries that help people live longer: life science and healthcare; and the technologies that enable and fuel these new experiences. We live in the experience economy – connecting our ecosystem through live events, surrounded by data insights and digital communities. We deliver experience and real results. It happens here.

Vintage Eve Circa 8/2018: The 2018 Western Foodservice and Hospitality Expo!

March 2, 2021 by evebushman

The Western Foodservice & Hospitality Expo is the only all-encompassing event in California for the restaurant and foodservice industry, making it THE one-stop source for everything you need to succeed in today’s market.

My Takeaways from the Foodservice Expo

The 2021 show is set!

I think this is my 4^th year at the food show and though I see a lot of the same vendors and classes, I also seek out the new – and always finds many things worth reporting on. This time my photos show that we enjoyed: making a beeline to Chris Uhde (partner with Impex Beverage Incorporated, the @whiskyredhead on Instagram and Los Angeles Magazine’s “The First Name for LA Whisky”) as he was signing up to do Cocktails on the Roof 9/7! Enjoyed tasting Togouchi, Kilchoman and Kurayoshi – all whiskeys from Japan!

From there, while in the Beverage Pavillon, I met with David Carbonell the GM for Drink Specialties that gets fermented beverages into bars that can’t serve distilled drinks and Philip Reis, National Sales Manager for CannaVinus, that makes a wine-based beverage with “exotic fruits and herbs” that is meant to be “the perfect wine pairing for the Cannabis lover.” Also had a few sips of Whistle Pig rye and Jefferson’s Bourbon with Bourbonblog.com

Just outside of the Beverage Pavilion was a large display for Somabar – a machine that stores up to 7 spirits for making a plethora of pre-programmed cocktails. There was a version for fermented beverage programs (those with just wine and beer licenses that make cocktails) and a full spirits program. You pick the drink, place your cup below, push the button for the cocktail you want, ice drops in and them the drink is made. Meant to go on the back bar I thought this would get much more play if the customers could do themselves, with the addition of some garnish and a bartender or server to watch over and, of course, charge accordingly.

Moving into the main convention floor things that got my attention included a plastic wine glass shaped like a rose with “petals” layered inside of it for aerating wine, JoeFroyo blended coffees, cheesewich slim breadless sandwiches, Longanisa garlic pork sausage from Argentina, tempting breads from both Melrose Bakery and Kings Hawaiian, Rishi Tea and Botanicals, the Kelvin Slush Manhattan, Pecans.com and Potatoes.com.

PR Bootcamp for Restaurants in Memory of Fifi Chao

How does an enterprising restaurant attract the attention of credible food and beverage journalists along with legitimate food critics? Is a public relations firm perhaps needed or realistically even affordable? Who better to provide some insightful answers than a high-profile panel of experienced food journalists and restaurant critics.

This distinguished panel (Andy Harris) was the brainchild of the late Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal for over 26 years until she retired last year due to illness. Fifi’s impression (based on a lot of experience) was that chefs & restaurateurs could benefit from sound, practical advice on how to approach the editorial food media. The panel members wholeheartedly agree and PR Boot Camp for Restaurants is a tribute to her memory. Fifi truly enjoyed promoting the restaurant business and generously guiding inquisitive young chefs with absolutely no strings attached.

The panel was moderated by Andy Harris of the “SoCal Restaurant Show” on AM 830 KLAA and included Farley Elliott, Eater LA; Gretchen Kurz, Orange Coast Magazine; Anne Marie Panoringan, Freelance Food and travel writer; Patric Kuh, former restaurant critic for Los Angeles magazine.

My Takeaways From Andy’s Course

Thrilled to attend a class moderated by my #LAWineWriters friend Andy Harris, and also thrilled by the caliber of industry professionals that joined him to discuss restaurant public relations. These are just some of the things I learned:

Critics will sometimes visit a restaurant anonymously 3 to 4 times before writing a review. Sometimes up to six visits if there is a wine list and/or cocktail program to review as well. They pay every time, nothing is accepted for free.

They don’t always publish a negative review. And if they do they sometimes will be passive aggressive about the issues they found.

Critics feel it’s unfair to the business owner to review their restaurant until they’ve been open for 60-90 days. Yes, the restaurant should be ready, but the critics want to give the owners time to manage their precious baby before being reviewed. The want to allow for a “long, fair start.” (Also some new restaurants shutter at that 90-day mark, so no point in doing a review anyway.)

There is a difference between an editorial and advertorial, and the consumer has to be made aware of what they are reading.

Reviewers should use less adjectives, while also avoiding “lists” of menu items alone.

Food journalists can help new chefs via forums and conventions that can help to educate.

Restaurants have to work around Yelp and Instagram.

Press releases need to include an image, be short and be written for a specific media outlet’s needs. Think elevator pitch.

Public relations professionals have to be passionate about their clients.

Digital publications like Eater LA are somewhat different in that they review the latest openings as that’s what’s expected from them.

Shout Outs

As I only took in one day of the multi-day convention it would be a disservice not to mention a few other things going on. Along with all of the vendors – I couldn’t possibly visit with all – there was also a Healthy Food Expo and a Coffee Fest located within the Western Foodservice Expo, The Beacon Award for a female leader in the industry was won by Dominique Crenn, Chef and co-owner of Atelier Crenn; The Torch Award for talented chefs and/or restaurateurs went to Caroline Styne who is the sommelier and restaurateur of The Lucques Group; some of the chefs lecturing or presenting included Mareya Ibrahim, Bernard Guillas, Mary Sue Milliken, Niki Nakayama, Nina Curtis, Tati Polo, David Rose, Fabio Viviani, Ben Diaz, Betty Fraser, Shaun O’Neale, Holden Dahlerbruch and Bruce Kalman.

HOMEGROWN STARTUP SMELLS SWEET SUCCESS…WITHOUT THE SUGAR WITH “PROSECCO ZERO”

February 25, 2021 by evebushman

MIAMI, FL – Prosecco Zero, a new line of low-sugar rosé and brut wines, officially launched with robust distribution, rapid consumption from restaurant clients already depleting hundreds of cases per month, and an exciting marketing strategy across digital, social, influencer and traditional advertising. The product is produced in Italy from one of the region’s finest wine makers, Peninsola, and boasts a proprietary methodology for creating one of the first wines with less than three grams of sugar per liter.

The company is launched by a veritable dream team of founders and partners, including CEO Ervin Machado, a renowned Sommelier Certified with the Court of Masters, beverage director and entrepreneur.

“I have always felt that deciding between great taste and a healthy lifestyle is a false choice,” said Machado. “Prosecco Zero proves that the incredible quality of Italy can be enjoyed in a way that health-conscious wine aficionados can savor …guilt free!”

Distributed by Breakthru Beverages, a leading distributor which boasts 7,000 associates and a portfolio of premier wine, spirit and beer brands totaling more than $5 billion in annual sales.

The brand’s origin story begins with Peninsola Wines in Italy—the fabled northeastern region of Friuli Venezia Giulia to be precise. From the rocky hills up 600 meters above sea level, the vineyards yield some of the finest quality grapes known to the winemaking world. Peninsola treats cultivation with the utmost attention through modern, focused viticulture and a deep knowledge of each vine.

The first two products from the nascent brand are

Prosecco, crafted from the finest quality Glera grapes which are harvested in the hills of Italy’s Friuli Venezia Giulia region, and then fermented with our own novel approach to keep sugar content extremely low. A harmonious bouquet provides delicacy and depth of this distinguished sparkling wine that is fresh on the palate and complimented by aromas of a floral wisteria acacia and white fresh fruit.
Spumante Rosé, crafted from the finest quality Merlot grapes which are harvested in the same way. This elegant fine wine evokes aromas of the forest with a unique bouquet of strawberries and red berries emerging. Intense and persistent, it is lively and silky, delighting the most refined palates.

“It’s so exciting to experience rich history colliding with modern sensibility, as we are in essence uniting a fabled Italian region with a novel scientific process that brings fresh innovation to the marketplace,” added Machado.

ABOUT PROSECCO ZERO

Prosecco Zero was born of a fruitful partnership between Ervin Machado, a revered sommelier, beverage director and entrepreneur, and Peninsola Wines, one of Italy’s most celebrated winemakers. The collective team collaborated on a unique formula, combining rich history and tradition of quality with a novel fermentation approach to keep sugar content extremely low (less than 3 grams per liter) and your enjoyment guilt-free.

Following 350% Increase in Online Sales in 2020, Gary’s Wine & Marketplace Continues to Innovate

February 24, 2021 by evebushman

SAN FRANCISCO (PRWEB) – Gary’s Wine & Marketplace, one of the largest fine wine businesses in the New York metropolitan area with four locations in New Jersey and a recent expansion to Napa, has launched the Gary’s Plus membership program, an annual membership offering unlimited free nationwide shipping and local delivery, as well as exclusive member discounts, to meet the exploding demand for online shopping options.

“In 2020, we experienced a 350% increase in online sales placed on garyswine.com and our mobile app year over year. More than 35,000 users downloaded the Gary’s Mobile Marketplace app,” says Gary’s Wine & Marketplace owner Gary Fisch. “We are family owned and operated company since 1987. However, we can compete on the national stage given our wide-selection, low prices, white-glove customer service and operational excellence.”

To meet customers’ growing demands for Gary’s online business, the Gary’s Plus Membership allows guests to access unlimited free shipping on all orders for an annual price of $48.99 or free local delivery for $19.99. In addition, members of this program also receive a 15% discount on 6 or more Gary’s Direct wines purchased online and discounts on virtual wine classes led by one of their wine experts.

The program is intended to reward loyal Gary’s customers and increase the frequency of purchases. “On average, an online customer will purchase from the Gary’s Wine website or mobile app 3 times per year. An increase in the frequency of purchases by just a few percentage points would lead to a substantial increase in our overall revenue,” says Mike Fisch, Director of Innovation at Gary’s Wine & Marketplace.

U.S. beverage e-commerce experienced 10 years’ worth of growth in three months’ time at the start of the pandemic (1) and Gary’s has felt its immediate impact. Gary’s reported that 35% of total sales in 2020 were placed online, compared to 12% of sales in 2019. Further, in 2020, customers placed 46,193 local delivery orders and 65,488 curbside pickup orders online. Mobile adoption accounted for much of the growth, with 56% of online orders placed through the Gary’s Wine mobile app.

Highlights over the past year tell the story of a continued effort by Gary’s Wine & Marketplace to engage with guests online:

Gary’s introduced live chat in August 2020, offering guests the opportunity to chat with a wine expert as they shop online. Guests took fondly to this offering, engaging in over 12,000 live chat sessions in the 5 months since launching this program.
In July 2020, Gary’s introduced five new wine club offerings, perfect for all guests, ranging from the novice to the expert wine consumers.
Gary’s introduced virtual wine tastings in April 2020, a white-glove service that offers groups a personalized, unique tasting experience. Through this effort, Gary’s facilitated over 600 private events in 2020, hosted by its expert wine team, each event ranging from 10 to 300 attendees. This represents another shift in pushing digital engagement and e-commerce; 64% of wineries have hosted at least one virtual tasting since March. (2)

These new initiatives are a natural transition in the changing retail landscape and the growth of e-commerce, with sales increasing an estimated 42% by value in 2020, to $24 billion across 10 core global markets according to ISWR. (3)

About Gary’s Wine & Marketplace

Gary’s Wine & Marketplace began as a small wine shop in Madison, N.J., in 1987, and has grown to become one of the largest fine wine businesses in the New York metropolitan area, with four stores in northern New Jersey and a fifth store in Napa Valley, California. Gary’s team of wine experts makes it the preferred white-glove partner for major corporations for customizable events, including virtual tastings and corporate gifting. Commitment to friendly, attentive service by its expert wine team, and a myriad of wine and food events for the public, sets Gary’s apart from other wine stores.

(1) https://www.svb.com/globalassets/trendsandinsights/reports/wine/sotwi-2021/svb-state-of-the-us-wine-report-2021.pdf
(2) https://napavintners.org/covid19/docs/April_28_Evaluating_DTC_Survey.pdf
(3) https://www.theiwsr.com/beverage-alcohol-ecommerce-value-grows-by-42-in-2020-to-reach-us24-billion/