What We Saw + Tasted at Pizza Expo 2021

September 10, 2021 by evebushman

The Pizza Expo is an event for pizzeria owners, some just starting out and some that have decades of experience, that all come to the Expo for the latest information on everything related to pizza. It’s held at the Las Vegas convention center annually. While we limited our day’s visit to the Expo floor many of the attendees attended four days of seminars for education and demonstrations on everything from employee retention to the newest products.

Photo credit: Ed Bushman

Marketing, the perfect pizza, top trends, menu development, pizza crust boot camp, what customers want in the pandemic, logistics of offering multiple pizza styles, fighting complacency, understanding cheese prices, working with family, using video to grow, cleaning procedures, building a beverage program, the pizza box, history, delivery and carryout – were just a few of the seminar topics. Speakers included pizza restaurant owners, consultants, business experts and culinary schoolteachers.

In the magazine program there were two pages of new products being shown at the Expo, a page of new exhibitors, and the alphabetical listing of all of the exhibitors was at least eight pages long. A category listing, again multi-pages, makes it easier to locate the vendor that sells what you may be looking for. These are just some of the categories: advertising, artichokes, automated systems, banners, bar equipment, beef toppings, bread, calamari, cannoli, cash systems, cheese alternatives, condiments, consultants, chicken wings, coffee, cookware, dinnerware, cutlery, cups, delivery bags, dough proofers, entertainment, flour, frozen products, Italian food and drink, marinades, meat alternatives, menu boards, mixers, oils, olives, onions, ovens, peppers, Philadelphia steaks, pizza cutters, pasta, non-meat pizza toppings, promotional items, barbeque sauce, hot sauce, salami, sandwiches, salad, tomato sauce, seafood, security equipment, slicers and dicers, table tents, soups and stews, tomatoes, vegetables and web development.

From my social media, “So much to see, learn and taste at yesterday’s Pizza Expo! From the grids you can see some of our favorites that included Dole for pineapple on pizza, Nutella for dessert, Eau Galle Cheese is so tasty, Vero Gelato for something cool, Bel Gioioso Cheese has always been a favorite of mine, Tomate San Marzano tastes so fresh I can’t believe it’s canned, Turano Bread is yum-worthy, Killer Brownie looked amazing, Bill’s Lemonade really is so good frozen, Peroni beer had a popular booth, Fire Within Pizza ovens look like something a firefighter would definitely want, Melinda’s Foods hot sauce for pizza, and Ooni Pizza Ovens for pizza at home! (Click this to see three photo grids. Photo credits: Ed Bushman.)

Pizzeria Industry 2019 Trends (From Pizza Today website)

If you want to get an idea of how much the pizzeria industry has changed, find a beautiful photo of pizza today and compare it to a comparable shot 6 – 8 years ago. Pizza is maturing as a cuisine.

Some of the key trends to watch for:

1. Third-party delivery seems to be an answer to many owners delivery problems, Grub Hub, Lyft, Uber and Amazon are all in the food delivery business. The key is agreeing to a contract that benefits both the pizzeria and the delivery service.

2. Online ordering and smartphone appsare critical revenue-generating tools for pizzeria chains and growing in popularity amongst independent operators as well.

3. The introduction of regional styleshas dominated the scene for the last three years. Where there was one style of pizza in most pizzerias, the current trend is to add an additional style or two. Pan pizzas, such as Detroit, Grandma and Roman seem to be the most popular right now.

4. Dome-top ovensdefinitely have the “look” pizzerias are searching for, traditionally fired with coal and wood, BUT gas and electric fired ovens are regaining popularity.

5. The use of Mobile pizzerias is growingfaster than we expected! Food trucks and trailers continue to become more advanced and efficient. Today they’re attracting not only weekend pizzaiolos, but many brick and mortar pizzeria owners are seeing the benefits to adding a mobile unit to their business.

6. Gluten Free pizzais here to stay. Flour millers now have GF flours that would satisfy even the most knowledgeable consumers.

As the industry’s leading source of Pizzeria Business Information, Pizza Today & International Pizza Expo look to accomplish two primary goals:

To increase the success rate of independent and multi-unit pizzerias over and above any other type of food service operation.
To maximize the efficiency and effectiveness of pizzeria industry suppliers’ marketing & advertising budgets through the use of Pizza Today, Pizza Expo and our other related services

Those have been our primary goals for the last 38 years and they’ll continue to be for at least another 38 years!

Hot 100 Independents by the Numbers

17% have a buffet
34% offer take-n-bake
49% sell spirits
49% offer online ordering
50% sell slices
63% serve pasta
74% have a gluten-friendly menu
75% cater events
77% serve beer
79% serve wine
81% serve sandwiches
89% serve appetizers
97% serve salad
99% use a POS system

Website: https://www.pizzaexpo.com/

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

Twitter: https://twitter.com/PizzaExpo

Instagram: https://www.instagram.com/pizzaexpo/

YouTube: https://www.youtube.com/user/PizzaTodayMagazine

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.

American Cheese Society Announces Dates for 2022 Judging and Competition

August 28, 2021 by evebushman

DENVER (PRWEB) – The American Cheese Society Judging and Competition, the largest event of its kind for American-made cheeses, will take place May 19-20, 2022, at the TCF Bank Stadium on the University of Minnesota, Minneapolis campus. Canceled in 2020 and 2021 due to the pandemic, the Judging and Competition (J&C) will be held separately from the Conference in 2022 for the first time. Following this year’s virtual 38th ACS Annual Conference (July 28-30, 2021), entries for the J&C will open in October 2021, with winners announced at the 39th ACS Annual Conference, which will be held in Portland, Oregon from July 20-23, 2022.

The ACS Competition shines the spotlight on American cheesemakers by showcasing their talents and work as leaders within the industry, both for their excellent cheesemaking and commitment to food safety. Growing from just 89 entries 37 years ago, the ACS J&C welcomed cheeses and cultured dairy products from 257 companies in 2019, when it was last held in Richmond, Virginia. Competing entries represented 35 U.S. states, 4 Canadian provinces, Mexico, and Brazil. The ACS awarded a total of 433 awards including 139 gold medals, 143 silver medals and 151 bronze medals. The 2022 event is expected to receive 1500 entries in 120 categories.

“Given the extraordinary year we’ve all had, we are very excited to welcome entries for the Judging and Competition this October,” said Lynn Giacomini Stray, board vice president of ACS. “This is a significant event which celebrates the individual efforts of talented cheesemakers who continue to collectively advance the quality and character of American cheeses, while offering our members the opportunity for valuable feedback from expert judges,” she added.

Cheeses entered in the competition will be received May 17-18, 2022, with judging from May 19-20. More information will be shared at the virtual 38th ACS Conference, which will gather artisan cheesemakers, industry professionals, purchasers, and influencers from the United States, Canada, and Europe. Registration for the “Moving Forward Together with Purpose” event remains open at https://www.cheesesociety.org/2021-conference/. The schedule of events and extensive roster of speakers offer attendees unparalleled educational and competitive advantages that they can return to without restriction until the end of October, 2021. Sponsors supporting the 2021 virtual conference include Dairy Farmers of Wisconsin, DPI Specialty Foods, Gourmet Foods International, Murray’s Cheese, Whole Foods, and the American Cheese Education Foundation.

For a list of past J&C winners and judges, visit https://www.cheesesociety.org/competition-winners.

About American Cheese Society

ACS is the leading organization supporting the understanding, appreciation, and promotion of artisan, farmstead, and specialty cheeses produced in the Americas. At 2,300 members strong, ACS provides advocacy, education, business development, and networking opportunities for cheesemakers, retailers, enthusiasts, and extended industry. ACS strives to continually raise the quality and availability of cheese in the Americas. Since its founding in 1983, ACS proudly hosts the foremost annual educational conference and world-renowned cheese judging and competition in North America. ACS is a 501(c)6 nonprofit association headquartered in Denver, Colo. To learn more about ACS, please visit http://www.cheesesociety.org or contact 720-328-2788.

It’s the Tropicana Wine Mixer! Sip, Pair, and Toast at Iconic Las Vegas Strip Resort September 24-26

August 17, 2021 by evebushman

Sip, Pair, and Toast at Iconic Las Vegas Strip Resort
Tropicana Las Vegas to host wine mixer weekend September 24-26

LAS VEGAS – Las Vegas is back and ready to party. Mark your calendars and make your plans as It’s the Tropicana Wine Mixer and it’s certain to go down in history as one of the best weekends of the year. Tickets are on sale now as Tropicana Las Vegas welcomes locals and tourists to its inaugural wine event, Sept. 24-26.

Guests can expect to immerse themselves in a choose-your-own-adventure style weekend full of wine, food, learning, and fun at the iconic Tropicana Las Vegas. Join in the festivities celebrating the world of winemaking, tasting, and pairing with three days of world-class wine selections, classes, an opening Friday welcome party, a Saturday lunch and dinner party, and as the perfect end to a fabulous Vegas weekend, a fitting Sunday hangover brunch.

The fun kicks off Friday night, Sept. 24, with a welcome party of wine and hors d’oeuvres from 5 to 8 p.m. Saturday offers a day packed with six unique and special classes.

Prosecco To Start The Day featuring La Marca Prosecco presented by E&J Gallo Winery. La Marca Prosecco— made from the expressive Glera grape—is found in the hillside vineyards of Italy’s Prosecco capital, Treviso, creating a clean, refreshing taste with a delicate, floral palate and bright acidity.

How To Taste Wine, presented by Trinchero, explores the importance of identifying aromas when evaluating wines and how tongues only recognize five flavors. Guests will broaden their library scents and flavor descriptions.

Wine and Cheese Pairing presented by Rodney Strong, with roots going back over 100 years, and Trinchero, a family legacy of great wines since 1948. Rodney Strong will be giving you an in-depth tutorial on flavor pairing with cheese based off of the knowledge learned in the class prior to this one.

Following the three morning classes, guests are welcomed to a lunch that includes tasting flagship wines with paired hors d’oeuvres and offers guests a chance to mix and mingle. Classes continue after lunch.

Types & Flavors of Red Wines showcases Pinot Noir from around the world presented by Chateau Ste Michelle, Washington state’s oldest and acclaimed winery featuring award-winning wines. Learn the history of these wines and taste the difference a terroir makes!

Interested in learning how to make wine? Join the class on Wine Making with Jackson Family Wine. Guests will be utilizing their own personal Kendall-Jackson VR Chardonnay blending kit to create their own personal flavor profile.

Types & Flavors of White Wines presented by Rodney Strong. Taste through white varietals that comprise their signature UpShot white blend.

Recap your learnings and celebrate your new wine knowledge with a festive Saturday Happy Hour while sampling all the flavors of the day with vendor booths, meat and cheese pairings, a silent auction, and live music. Saturday evening ends with dinner paired with a choice of red or white wine while a Sommelier teaches about wine pairings.

After such an eventful Saturday, the Hangover Brunch on Sunday, Sept. 26, will be a sweet ending to the weekend with rosé wine, mimosas, and breakfast!

Tickets can be purchased for individual events and classes starting at $40, or guests can purchase an all-access weekend pass for the entire weekend for $200 plus tax and fees. For more information, a schedule of events and classes, and to purchase tickets, visit www.troplv.com or www.ticketmaster.com.

###

ABOUT TROPICANA LAS VEGAS®
Set on the famed Four Corners with commanding views of the Las Vegas Strip, Tropicana Las Vegas – a DoubleTree by Hilton is a Penn National Gaming destination and boasts stylish rooms, suites and luxury villas, complete with acclaimed restaurants, premier entertainment options and a 50,000-square-foot casino. The resort redefines the expectations of today’s global travelers by providing a casually elegant experience on The Strip, all with a South Beach rhythm and vibe. The property also features Glow® a Mandara Spa and fitness center, Laugh Factory Comedy Club, and restaurants such as Oakville Tuscan Grill, Red Lotus and Robert Irvine’s Public House, plus on-the-go options Trop and Go as well as Starbucks. For more information, visit www.troplv.com.

A Chard and a Brut Cuvee Met…In My Kitchen

August 13, 2021 by evebushman

It’s summertime and the living is easy, that’s how the saying goes and it’s a good time to discover some white wines I haven’t had before. The two we are looking at today come from different California AVAs and are also different varieties. We have a Chard from Santa Barbara County and a sparkling from the Arroyo Grande Valley.

2019 Qupe Chardonnay, Santa Barbara County, “Y” Block

Aromas: Freshly sliced lemons, pineapple, mown grass, cheddar cheese, milk, wet concrete. Flavors: Lively fresh citrus and stone fruits, lemon zest, limeade, toasted oak, mild acidity, long finish. Classic chardonnay in style, structure and flavor. Paired with Shrimp Scampi and it served well as a palate cleanser between bites indeed.

An excerpt from the website:

HONORING THE CHUMASH

The name “qupé” was chosen to honor the Chumash, the indigenous people of the Golden State’s Central Coast and Channel Islands.

In Chumash, “qupé” refers to the poppy, a flowering plant traditionally used for food and medicine. In 1903 the California poppy (Eschscholzia californica) was officially designated the state flower, and every spring masses of the bright orange blossoms still blanket local hills and back country.

Bubbly with #ClinkDifferent

July 9, 2021 by evebushman

The latest educational wine tasting event from Clink Different “celebrated all things sparkling from Germany and Bordeaux (with) a virtual tasting of Crémant de Bordeaux and German Sekt.” We were greeted in the Zoom presentation by Cecile Ha from the Bordeaux Council. Ha shared that both Germany and Bordeaux created white, red and sparkling wines, benefitted from a young generation of both male and female winemakers, and both are also well known for healthy tourism in their respective wine regions. Ha then introduced our host for the event, New York Sommelier and Martha Stewart Living wine expert Sarah Tracey.

Tracey shared that all of the four sparkling wines we were to taste “checked off all of the boxes” in being delicious, fun and affordable. She had presented a food pairing for each sparkler which I will share in our tasting notes below. For this tasting I enlisted help from local pals and Friends Who Like Wine in The Glass founders Vashti and Stephen Roebuck.

The Bubbles

Celene NV Cuvee Amethyste

60% Merlot, 40% Cabernet Franc. Region/AOC: Crémant de Bordeaux. SRP: $12. Importer: Fine Wine and Good Spirits.

From Tracey: Bordeaux Crémant AOC can be made with both white and red Bordeaux grapes, they spend 12 months in traditional aging methods and there are 214 growers in the appellation. This example was a Blanc de Noir, meaning a white wine from red grapes, and should be drunk within one to two years of bottling. Aromas and flavors: yellow plums, persimmon, honeysuckle. Suggested pairing: green olives, oysters, something salty/briny and creamy.

From our group: We found the choice of red Bordeaux grapes unique, but the flavor was all sparkling with no hint of red fruit: apple, French toast, sweet Meyer lemon, white peach and wet pebbles. A steal and a conversation starter for $12.

Markus Molitor NV Riesling Sekt

100% Riesling. Region/AOC: Mosel. SRP: $19. Importer: Banville Wine Merchants.

From Tracey: Sekt is the word for sparkling in German and there are different quality levels. In the 1800s German winemakers traveled to France to learn how to make sparkling wine. The Mosel region is known for Riesling, is the oldest, has very steep inclines and red volcanic slate soil. Aromas and flavors: Pear, peach, white pepper and nectarine. Suggested pairing: Prosciutto due to its fat and saltiness, working well against the acidity in the wine.

From our group: Cantaloupe melon, biscuit, cool asphalt and milk aromas, with flavors of peach, Red Delicious apple, sweet creamed corn and a nicely carbonated 7 Up. I’d totally buy this one for $19.

Calvet 2018 Brut Rose

100% Cabernet Franc. Region/AOC: Crémant de Bordeaux. SRP: $18. Importer: Monsieur Touton.

From Tracey: 31% of Crémant de Bordeaux are Rose wines, with over 100 wine growers planting specifically for Rose Crémant. There has been a 13% increase in the past 10 years making Rose. The grapes for this wine were manually harvested and manually pressed. Aromas and flavors: Raspberry, wild strawberry and tannins. Suggested pairing: milk chocolate with 40% to 50% cacao, the tannins in both make the pairing work. Also goes well with Prosciutto.

From our group: Very pretty rose gold color with bubbles racing their way to the top of my glass. On the nose there was icy peach, cantaloupe melon, red berries and wet river rock; followed by flavors of freshly sliced peaches, more melon including Honeydew, sweet ripe pears and an interesting minerality that played on my palate for a long finish.

Raumland Cuvee Marie-Luise Brut 2013

100% Pinot Noir. Region/AOC: Rheinhessen. SRP: $46. Importer: German Wine Collection.

From Tracey: This wine is made by “The Pope of Sekt”, has a cooling influence from the climate as well as chalky soil. This was the “premium” wine in the line-up. Aromas and flavors: fresh, minerality, saltiness. Suggested pairing: Drunken Goat cheese and any other “zingy” cheeses.

From our group: Green apple, cheese toast, almond cookie, white peach, Hawaiian ginger flower, citrus oil and hints of crisp slate. This was the favorite amongst the people in the Zoom tasting.

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.

Wine Chips Unleashes Its Private Reserve Club Featuring Small-Batch, Hand-Crafted Specialty Flavors

May 11, 2021 by evebushman

HUNTINGTON BEACH, CALIF – Wine Chips, the innovators behind the first gourmet chip made exclusively for wine pairing and wine snacking, today removed the velvet rope and widened access to its Private Reserve Club (PRC). Having been tested for months by thousands of the company’s most loyal customers, the Wine Chips limited edition flavors have been a huge hit. The Private Reserve Club’s small-batch flavors are produced by the company’s very own Batch Masters in their gourmet Innovation Kitchen in Southern California.

Private Reserve flavors, including Jamon Iberico, Dry Aged Ribeye, Hawaiian Red Sea Salt, Spicy Calabrese, and Sweet Coconut Curry are so exclusive and so special, that club members might have difficulty choosing between them and the company’s flagship cheese flavors.

Fans will love all of the other delicious flavors in the Private Reserve Club store. Prospective members have three club tiers to choose from – Private Reserve Gold, Private Reserve Platinum, and Private Reserve Diamond – starting at $12.99 a month.

The company officially launched at the end of 2019, and saw tremendous growth in 2020, according to Emily Wines, one of the Wine Chips Master Sommeliers and the Chair of the Court of Master Sommeliers, U.S.

“We are so proud of what we have accomplished with Wine Chips and are delighted to launch our Private Reserve Club,” says Ms. Wines. “Who doesn’t love delicious potato chips? Here we have an easy snack that actually stands up to the incredible experience of drinking the wine itself. It’s incredibly easy to explain to customers at the tastings that I do, as the appeal of Wine Chips is just so obvious and intuitive!” she shares.

Private Reserve Club Tiers:

Private Reserve Gold – $12.99/month:

3 oz. Private Reserve Tube
Purchase from the Private Reserve Shop
Free Delivery for Subscription Plan Items

Private Reserve Platinum – $18.99/month:

3 oz. Private Reserve Tube + Replacement Bag
Purchase from the Private Reserve Shop
Free Delivery for Subscription Plan Items
10% Site-Wide Club Discount
$4.99 Flat-Rate Delivery

Private Reserve Diamond – $29.99/month:

Two 3oz. Private Reserve Tubes + Two Replacement Bags
Purchase from the Private Reserve Shop
Free Delivery for Subscription Plan Items
10% Site-Wide Club Discount
$4.99 Flat-Rate Delivery
Individual Item Ordering

Sarah Boulay-Haupt is the Vice President of Retail for Cooper’s Hawk Winery & Restaurants, and is a big fan of the flavor innovations that Wine Chips offers. “We’ve done a number of collaborations with Wine Chips,” said Ms. Boulay-Haupt. “From a Bombay Spice flavor that we offered to our Cooper’s Hawk Wine Club subscribers to Candied Bacon, a treat that was included in the Screen Actors Guild Award gift boxes earlier this month, Wine Chips never ceases to impress with their creativity and execution,” says Ms. Boulay-Haupt.

Created by an earnest, diverse, and highly committed team, the fresh, hand-crafted chips offer the feel of an instant party when enjoyed with a glass of wine. Alongside a small group of passionate oenophiles, exuberant chip connoisseurs and a talented team of Master Sommeliers, entrepreneur Jonathan Strietzel first embarked on his journey to develop the perfect snack product for wine lovers back in 2017.

Batch after batch, taste-test after taste-test, they collaborated over countless glasses of wine until they found the answer: a lattice cut, extra thick chip, with powerful, flavorful seasonings intended to help wine lovers feel the perfect balance when paired with the proper wine.

Wine Chips began with three flagship flavors – Smoked Gouda, Blue Cheese and Manchego – to enhance one’s experience by creating an equilibrium with the specific fruits, tannins and acidity in the wines. The company has gradually added new gourmet cheeses and other exotic flavors over the past year, and now with the Wine Chips Private Reserve Club, members will receive one exclusive and wonderful new flavor every month. Occasionally, limited quantity flavors will drop without notice. “It’s been a labor of love and the beginning of a beautiful friendship,” said Mr. Strietzel.

Wine Chips is excited to find additional ways to cultivate a following amongst Private Reserve Club members going forward.

Follow Wine Chips on Instagram and Facebook:
https://www.instagram.com/winechips/
https://business.facebook.com/winesbestfriend/

MORE ABOUT WINE CHIPS:
Wine Chips was founded in 2017, perfected in 2019, and launched to the world in 2020 by entrepreneurs, family and friends. Wine Chips was born out of the desire to have a delicious, easy, and portable snack that pairs with wine and enhances wine enjoyment. The self-distributed, e-commerce brand was released quietly on social media, developing an immediately loyal following among specifically targeted wine lovers. Located in Huntington Beach, California, Wine Chips is also available at select upscale wine and gourmet food retailers nationwide.

Josh Cellars Launches New Prosecco Rosé

May 5, 2021 by evebushman

STAMFORD, Conn. /PRNewswire/ — Josh Cellars is giving us a new reason to celebrate: Prosecco Rosé. America’s most popular premium ($10+) wine brand is among the first to market with Italy’s newest approved sparkling varietal.

Josh Cellars is among the first to market with Italy’s newest approved sparkling varietal: Prosecco Rosé.

“We all have reasons to toast those we love, maybe now more than ever,” says Joseph Carr, founder of Josh Cellars. “Our new Prosecco Rosé is a way to celebrate and express genuine gratitude for simple, everyday moments, together in person or virtually.”

Josh Cellars Prosecco Rosé has scents of fresh wild berry and blackberry, complemented by a refreshing acidity and effervescence. It is light bodied, pairing perfectly with seafood, cured meats, cheeses and classic brunch dishes like eggs Benedict.

Until last year, Prosecco Rosé was neither permitted nor even possible. Prosecco production is tightly controlled by Italian wine officials to ensure superior quality, making it similar to wines of the Champagne region. To clearly differentiate Prosecco Rosé from other bubbly selections, winemakers must follow specific guidelines related to sourcing and production.

All Prosecco is made in a specific region of northern Italy, with at least 85% Glera grapes. While many Americans may not recognize the name, Glera’s wine roots go back to the Roman Empire. Notably, Glera ripens later than some other grapes, providing a higher acidity ideal in sparkling wine.

Previously, Italy permitted winemakers to blend only white grapes to produce Prosecco. Last year, Italian wine officials changed the rules, allowing for up to 15% Pinot Noir, a red grape. Pinot Noir enables the production of outstanding sparkling wines and it is often used in some of the best white and rosé Champagnes.

“Prosecco Rosé is like a perfect marriage,” says Daniele Pozzi, a fourth-generation Italian winemaker. “Pinot Noir grapes bring warmth and depth to the relationship, making Prosecco even better in many ways.” In addition to flavor, Pinot Noir provides Prosecco Rosé its beautiful pink color.

Josh Cellars previously partnered with Pozzi on Josh Cellars Prosecco winemaking, which launched in 2019. In just a little more than a year, Josh Cellars Prosecco is now the fastest-growing and fourth-most-popular Prosecco in the United States. The Pozzi family now makes Josh Cellars Prosecco Rosé as well.

Josh Cellars Prosecco Rosé (MSRP $14.99) can be purchased directly at JoshCellars.com and through retailers nationwide.

About Josh Cellars

Josh Cellars was founded by Joseph Carr, a sommelier and vintner. Josh Cellars offers bold, complex and approachable wines for drinking with family and friends. Sourced from vineyards across California, Josh Cellars offers 11 varieties, including Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot, Rosé, Legacy Red Blend, Pinot Gris, Prosecco, Prosecco Rosé and Pinot Grigio. Josh Cellars also has a tier of premium wines called “Reserve,” with longer oak maturation. Wines in the Reserve collection include North Coast Cabernet Sauvignon, Paso Robles Cabernet Sauvignon, North Coast Chardonnay and Bourbon Barrel Cabernet Sauvignon. Josh Cellars wines are available at retailers nationwide: www.joshcellars.com

Vintage Eve Circa 12/2018 – Local Author John Carter Pens Book on Wine and Cheese Pairings: Red, White and Bleu (Eve is highlighted)

April 20, 2021 by evebushman

I’ve known John Carter for many years, and it’s been a pleasure to watch his wine journey from selling great bar parts to now hosting this collection of interviews with experts on wine and cheese. Happy to be one of his subjects to share my own story, I also enjoyed reading the book to learn from the experts.

top row l-r: Tim McDonald, Richard Jennings, Eve, Steve Peck. bottom l-r: Eva and Fred Swan, Steve Heimoff, Gina DeGirolamo. (Just wanted to share this pic of Tim, the same night I interviewed him.)

From Michelle Chiu I learned about a new app that helps people find the right wine for their specific tastes; from Laurie Forster I learned that “if you can’t pronounce it, you should be drinking it”; I now want to do a wine tour with Leslie Frelow’s company in Maryland; from Jill Gerda I learned that there’s more to cheese than just the color; reading about Chris Hanson of the Laurentia Vineyard in Ohio I now understand a bit more about wineries that have to deal with blizzard conditions; Brian Heath and his vineyard in Texas…he makes wine there and buys grapes from Paso as well.

From there I learned from Stacie Hunt, who I’ve taken classes from as well as judged with. I always look forward to classes with Stacie. In her interview I did learn a few more things about her, including this gem when she was explaining her interests in Baja winemaking, “Grapes are very much like we are. Malbec doesn’t taste like Malbec in France at all when it’s coming from Argentina, but it’s wonderful and it’s delicious. The same goes for Nebbiolo in Baja, California.”

Washington state winemaker Reid Klei echoed my sentiment, and the sentiment of many of us in the book, in how there is too much “pretentiousness” in the wine industry – in between all of the great wine and cheese pairings we were asked about – and I hope this book helps to change that negative perception.

Another peer I’ve also had the honor to interview myself that is in the book is Tim McDonald. Tim is a revered wine judge I hope to judge alongside with someday! In the meantime, in this interview, new for me was his suggestion that we try more imported wines even though we’re here in California and home to some of the best wines.

Okay, that’s enough of a teaser from me. Grab the book so you can get the full story, and read the interviews from those I didn’t mention: cookbook author Jorj Morgan, lifestyle expert Jojo Pasters and one of the “five best female wine professionals in the world” – Amy Reiley.

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.

Vintage Eve Circa 11/2018 – One Bottle Post: Coruce Vineyards Rose of Pinot

March 30, 2021 by evebushman

Met Bruce Burch many times at Wine in the Pines, and other events, over the years. He is one of a handful of winemakers located in the High Desert whose work I respect. When he sent me his latest Rose of Pinot Noir for review I noted that the back label designated that the wine came for the “Antelope Valley of the California High Desert”, it had been “hand harvested, table sorted, then pressed whole cluster and settled. Cool fermented for 3 weeks then racked into neutral French oak barrels for 3 months prior to bottling.” So you can see why this wine is worthy of respect and I looked forward to sampling it.

Coreen Savikko and Bruce Burch, Coruce vineyards

Bruce suggested that I wait for “a day warm enough to be worthy of a summer sipper” which came easily, on the last weekend of October. It would probably be the last tasting of the year from my porch in Happy Valley Newhall, where the temperature was cooling down to 88 degrees that evening.

2017 Rose of Pinot

13.8% alcohol, .14% residual sugar. 60 cases produced

Tasting notes from the back label: Flavors and aromas of cherries, strawberries, and violets with a rose petal and cedar finish. Crisp and dry.

My tasting notes:

Many people know that I’m not a big Pinot fan, but I do like Rose, and love trying all kinds. The color was a lovely dark peach to salmon, what my daughter referred to as the new peach emoji. The aroma for me included sliced peaches, pears, white grape juice, kiwi, granite and cream. On the mouth I was somehow reminded of Japanese plum wine – which I never drink as is, only on ice with a squeeze of lemon – with lovely fresh red berries, white pepper, low acid, and as Bruce suggested, it proved to be an easy sipper to carry me over until dinner. If I were to pair this I’d be happy with hard cheeses, a light pasta dish with crab or salmon, followed by a deep bowl of mixed berries and fresh whipped cream. 89 Eve pts.

About Coruce Vineyards and Winery

Proprietors Coreen Savikko and Bruce Burch began growing wine grapes in the Antelope Valley in 2000 and began producing award winning homemade wines as soon as the vines became mature. Our High Desert Zinfandel, Syrah, Viognier, and Symphony varietal wines have all won medals, from bronze to gold, in local and international competitions. Turning pro in 2013, we hired winemaker Bob Balentine after sampling his (and other winemakers’) efforts.

Our Land

2012 was our first harvest at Coruce, and we produced Chardonnay, Semillon, Syrah and Zinfandel from the Antelope Valley. Eventually we will feature Antelope Valley wines nearly exclusively. Meanwhile we also feature other fine wines Bob has produced from the Central Coast including a complex Syrah, a lip smacking Zin, and a mind bogglingly big Viognier. The 2013 harvest included a Malbec, Chardonnay, Semillon, and Merlot. By the 2014 season we also brought in a local Viognier and an uncommon varietal known as “Symphony” a white California hybrid with a rich floral nose. Done off-dry it resembles the best Gewürztraminers. As a sweetie/sticky it’s an unctuously decadent desert.

Our Wines

Bob has a long history of producing his own wines (Line Shack Wines, The 411 Wine Company) as well as private labels for smaller operations and directing winemaking operations for a full scale winery like ours. As you’ll find when you try our wines, Bob has perfected the art of creating rich, fulfilling, and downright tasty wines.

Our tasting room in Lancaster, California opened its doors on January 28, 2017. Follow us, starting now; it’s going to be an exciting adventure!

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

Instagram: https://www.instagram.com/corucewinery/

Website: https://corucevineyardsandwinery.com/

Phone: (661) 494-8877

Address: 1055 West Columbia Way (Ave M) Suite #5 Lancaster, CA 93534

Tasting Room Hours:

2021: Please contact the winery for current hours.

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.