SUZANNE GOIN AND CAROLINE ANNOUNCE OPENING OF A.O.C. IN BRENTWOOD

May 6, 2021 by evebushman

LOS ANGELES, California – Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, announce that they will open a Westside location of their award-winning restaurant A.O.C. in the space formerly known as Tavern in early May 2021.

Caroline Styne at The Shrine Auditorium on January 24, 2013 in Los Angeles, California. Photo: Los Angeles Magazine

Located at 11648 San Vicente Boulevard in Brentwood, the restaurant will feature the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and sourcing products from regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016. Caroline, who similarly won Outstanding Restaurateur in 2018, will curate the wine program that A.O.C. is known for, a large selection of wines available by the glass and carafe and featuring small-production wines from grapes that are either sustainably, organically or biodynamically grown. The beverage program will feature local beer producers and a seasonal selection of market-driven cocktails.

Overseeing the operation as General Manager is the venerated Matt Duggan, the man who remembers everyone’s name and face and is well recognized for effortlessly running Suzanne and Caroline’s flagship Lucques from 2008 until its closure last March 2020. Hamilton Lyons, former chef de cuisine of Tavern, will lead the A.O.C. culinary team.

The space has been redesigned by the acclaimed LA based design firm Nickey Kehoe who are known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. About the project, Nickey Kehoe said, “We took our cues from the charm and warmth of the existing A.O.C. and added those elements to the airy and elegant Brentwood space.” The decor encompasses the addition of cozy booths in the bar room, beautiful fabrics, new color scheme, and a more modern yet intimate vibe. With an eye to the post-Covid future, the space now includes a moody private dining room perfect for gatherings of groups of up to 30 guests. A beautiful new outdoor dining area has been created by local darling Fi Campbell Landscapes who stated, “For A.O.C Brentwood, I imagined a light and airy dining experience, inspired by the colors of our native California chaparral, that would evoke the delightful outdoor cafes of Aix en Provence and Southern Spain.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the west side “ states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and vibrant forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

A.O.C. in Brentwood will serve dinner nightly from 5:00 p.m. expanding to daily lunch, weekend brunch and breakfast in coming weeks with takeout and delivery options as well.

Opening date and hours to be announced soon.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also operates the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants – Caldo Verde and Cara Cara – at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2021. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.

11648 San Vicente Boulevard, Los Angeles, CA 90049

310.806.6464

For further information and complete menus for A.O.C.,

visit www.aocwinebar.com

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.thelucquesgroup.com

Suzanne Goin and Caroline Styne are Social!

Follow Suzanne on Instagram at @SuzanneGoin

Follow Caroline on Instagram at @carolinestyne

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.

The 1st Annual Women in Food and Farming Festival Kicks Off in New York’s Hudson Valley May 8-9

April 28, 2021 by evebushman

STONE RIDGE, N.Y. (PRWEB) – On May 8th and 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food and Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City in Ulster County.

The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.

Mask wearing is required, and although the live farmers market will take place on the expansive 115-acre farm and orchard, attendance will be capped and procedures in place to adhere to all COVID-19 safety protocols and social distancing.

Additionally, for those not able to attend in person, there will be a virtual experience on May 9 of over 25 online tours, demos, and educational presentations on various topics for the public and trade by industry professionals, including Food Network television personalities Chef Maneet Chauhan (“Chopped” judge and Culinary Institute of America alumnus) and Chef Judy Joo, (the host of “Korean Foods Made Simple” and Iron Chef UK). Other presenters of note include the prolific author and activist and former presidential candidate Marianne Williamson on “Food & Connection.”

Local changemaker speakers include renowned cidermaker and Breezy Hill Orchard farmer, Elizabeth Ryan with a “Hard Cider Tour,” leading entrepreneur Liz Neumark of Great Performances and the Sylvia Center with a “Farm-to-Fork Tour of Katchkie Farm,” and author and expert reporter Amy Wu on the latest in “Women in AgTech.”

Presented by EscapeMaker and Fulton Stall Market, the farmers market and the virtual event is sponsored by The New York Cider Association, Cabot Creamery, Hudson Valley Farmhouse Cider, SnapDragon & RubyFrost Apples, The Diamond Mills Hotel Saugerties, Doorstep Market, VisitIthaca.com, and SullivanCatskills.com, with media partners like Heritage Radio, Edible Hudson Valley and Edible Manhattan.

The event encourages women consumers and entrepreneurs from across the food and farming industries, hospitality service members, chefs, restaurateurs, winemakers, craft beverage producers, local agritourism destinations, and lodging operators to attend, shop, taste, learn and participate – either in person or virtually. A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

“Now more than ever in this COVID age, women are being forced to leave the workforce in droves. Local food systems are breaking down, and local agritourism is suffering. We’ve got to dig deeper to find solutions, says Caylin Sanders, President of EscapeMaker.com. “A dream of mine for many years, this event will have a live farmers market at the beautiful Stone Ridge Orchard for shoppers to make conscious buying decisions to support women – the perfect fertile ground for new tastes, trends, and new local culinary trip ideas. Plus, it will also virtually bring together women online from all sectors within the industry to empower and inspire each other.”

Women vendors, farmers, producers, and speakers will be featured in two ways:

Saturday, May 8: LIVE OUTDOOR NEW YORK STATE FARMERS MARKET:

Local foods and beverages from women producers and farmers will be for sale to the public, and prize raffles will be held from 11am-4pm at Stone Ridge Orchard. Attendees will receive a to-go swag bag of local products to eat separately at socially distanced picnic tables or 10ft field pods. They can also get info about local agritourism farm escapes and farm-table restaurants, wine, distillery, and cidery trails. Social distancing protocols will allow consumers to watch demos and browse and shop for gifts. Entrepreneurs can gather info about MWBE certification, training, grants, and funding opportunities to either start-up or grow their businesses. A brief kick-off introduction will highlight the importance of celebrating women in business and creating opportunities for growth in the agriculture, food and craft beverage, and agritourism sectors.

Sunday, May 9: ONLINE VIRTUAL EVENT – ON-DEMAND:

The virtual event will offer tours, online presentations and workshops of interest to the public and also budding entrepreneurs. Topics to include –

Cooking demos
Farm tours
Food justice and policy
Craft beverage trends
Food and connection
Holistic nutrition
Foraging
Farming in the COVID age
Social media tips for food businesses
Adding glamping to a farm
Women cookbook authors
Women chef and farmer spotlights

“Women empowerment is a priority at Fulton Stall Market, where our goal is 80% of products from women farmers and producers,” says Bob Lewis, FSM’s Public Market Advisor and co-founder of New York City’s Greenmarket, 45 years ago. We’re excited to have the chance to honor their accomplishments during this event, inspire the next generation, and foster the upstate-downstate local food system connection.”

TICKETS: A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

Students 21 and Under: FREE on May 8 only
ALL-ACCESS PASS: $25 and includes live market access and a swag bag of samples on May 8 and virtual event access on May 9. The first 100 registrants will get a free gift box of cheese from Cabot Creamery delivered to their doors.
VIP PASS: $75 and includes live market access and a swag bag of samples and an exclusive live orchard walk and talk with Stone Ridge Orchard farmer Elizabeth Ryan and cider tasting flight under a 300-year old oak tree on May 8, plus virtual event access on May 9.

A portion of the proceeds benefits the Food Bank of the Hudson Valley. For tickets and info on the live farmers market and virtual events on May 8-9, visit http://www.womennourish.com.

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.

IL Tornabuoni, Florence’s Newest Five-Star Luxury Hotel from AG Hotels, Opening 2021

April 8, 2021 by evebushman

ROME, ITALY, : IL Tornabuoni, a new five-star independent luxury hotel will open in 2021 in Florence, Italy. Located along Via Tornabuoni in the historic 12th century Palazzo Minerbetti, the elegant property proposes 62 stylishly designed rooms and suites in the heart of Renaissance Florence.

Owned by AG Group, IL Tornabuoni is part of the AG Hotels collection, a portfolio which includes eleven 5-star and 4-star boutique hotels in Florence and Rome. AG Group is Italy’s first Italian-owned and operated hospitality and tourism group, founded by President, Andrea Girolami, in June 2019. The formation of the AG Group brand, which takes its name from its founder’s initials (AG), was a merger between incoming tourism companies which Girolami had previously created and directed since 2000. Girolami brings over twenty years of experience in tourism and hospitality to AG Group whose capabilities include all aspects of in-house tourism demand with boutique hotels, DMC/ tour operator & event management, hotel consultancy, culinary outlets and retirement homes.

“I believe in Italy. This country is what I care about most. Since I was young, I have had a strong bond with hospitality and after graduating with a degree in economics, I launched myself in promoting our country abroad by traveling continuously. My mantra is – look to the future without ever forgetting history” says Andrea Girolami, Founder and CEO of AG Group. “Given the experience of this past year, we must rethink the future and find inspiration in a new Italian renaissance, a period in which tourism makes a difference. We inspire to bolster our team and our country through our devotion to beauty with IL Tornabuoni.”

Steps from the historic Ponte Vecchio and Arno River, IL Tornabuoni’s interiors were designed by Milan-based architect Andrea Auletta who has collaborated with Girolami on AG Hotels’ ten other properties in Rome. Each of IL Tornabuoni’s four floors were designed as an ode to the Renaissance period, embodying the city’s rich history and artistic magnificence by incorporating distinct regal and bold gem colors including vibrant teals, deep blues, sunny yellows, energetic vermillion and soft greys. Most rooms and suites offer two double beds for guests, a rarity found in much of Italy and Europe, along with grandiose bathrooms which recall the lavishness of ancient spas. The restored Minerbetti Palazzo has retained much of its heritage with state-of-the-art avant-garde interiors and the property’s opulent look and feel perfectly blends historic prestige with modern day beauty.

Guests of IL Tornabuoni are invited to enjoy three dining establishments located throughout the property. IL Magnifico Restaurant & Bistrot, situated on the ground floor, is a tribute to Tuscan gastronomic traditions with Executive Chef Massimiliano Mandozzi at the helm. Chef Mandozzi and his team will focus on local and seasonal ingredients for IL Magnifico’s ever-evolving menus, with a strong emphasis on vegetables including the famous cavolo nero (Tuscan black kale), legumes such as native cannellini beans, and local meats including as Sienese maialino (pork) and the famous Chianina (Tuscan cow). The restaurant’s Pietra Serena floors lend to the rich Florentine atmosphere while leather chairs in a harmony of grey and beige add warmth. IL Magnifico enjoys the soft play of natural light during the day and also boasts an intimate outdoor seating environment.

IL Tornabuoni’s Lucie Gourmet rooftop restaurant opens up onto the elegant Butterfly terrace overlooking Santa Maria Novella, San Frediano, the Ognissanti Church and the many other beauties in Florence’s Renaissance skyline. Designed in graceful pink and bold peacock, the indoor and outdoor spaces offer breathtaking views and a sophisticated setting to enjoy a convivial lunch or aperitivo with signature cocktails and refined dishes. IL Magnifico Café & Champagne Bar, located on the main floor, serves bubbles from only the most sought after Italian and French maison.

IL Tornabuoni invites guests to enjoy signature experiences including Champagne Afternoon Tea, Seven PM Sabrage ritual, L’A Friday Aperitivo, IL Magnifico Saturday Brunch, and delightful sweets at The Temptation Room at IL Magnifico. Additionally, IL Tornabuoni may organize unforgettable celebrations in the Cave wine cellar. A unique, private and intimate atmosphere tucked away in the heart of Florence, the Cave’s attentive staff can curate a special menu of wines and Champagne along with guided wine tastings for guests and small groups.

AG Group’s plans for the future include the addition of more luxury hotels to expand the AG Hotels portfolio. “Our development strategy for AG Group begins with Italy’s main cities of art including Florence with IL TORNABUONI hotel and then Milan, Venice and Rome for the lifestyle and luxury segments. We also feel Sicily, Puglia and Tuscany are important in the short term for new developments. We aim to offer our guests an even more attentive, professional service that is from the heart, as well as advanced technology especially for emerging markets,” notes AG Group’s CEO Andrea Girolami. “AG Hotels, our newest addition which was born two years ago as a rebranding of a group founded several years ago, is our priority and the values we strive for are those of excellence, performance, innovation, authenticity and craftsmanship to name a few.”

For more information on Il Tornabuoni, please visit https://www.iltornabuonihotel.it/ and follow on Instagram and Facebook.

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.

Experience Scottsdale Announces What’s New in Scottsdale, Ariz. for Spring 2021

March 11, 2021 by evebushman

SCOTTSDALE, ARIZ. (PRWEB) – Springtime in Scottsdale blooms with thrilling outdoor activities, fresh resort experiences, wellness retreats and new additions to the first-rate food scene. Though things will look a bit different this spring – when this Sonoran Desert destination is typically known for its large-scale sporting events, flurry of activity and bustling energy downtown – Scottsdale still boasts plenty of sunshine and excitement for locals and visitors alike.

SPA ESCAPES

This season, the 33,000-square-foot Spa at The Boulders Resort Scottsdale will reopen. Relax in a sanctuary for well-being which includes a Labyrinth for quiet contemplation, an authentic Tipi used for traditional Native American rituals and private meditation in the Organic Garden. Recharge with outdoor activities around the 1,300-acre property, including moonlight bike rides, desert hikes and the Sonoran Explorin’ Tour.
For the jetsetters looking to experience the world without crossing the seas, look no further than VH Spa’s Jet Set Crowd menu at Hotel Valley Ho. This exclusive spa program showcases 90-minute indulgent treatments inspired by international spots such as Istanbul, Helsinki and Reykjavik.
The NOW Massage, a boutique massage concept based in LA, kicked off the new year by opening its doors in Scottsdale on Jan. 2. The serene and approachable atmosphere is designed for clients to easily reset and revive the mind, body and soul. Described as, “a reimagined neighborhood spa experience,” The NOW Massage offers treatments specifically created for stress relief, relaxation, muscle recovery and optimum healing.
The Spa at JW Marriott Camelback Inn has debuted a brand-new Mindful Meditation Room administering contactless treatments. Try Himalayan Salt Lamp Therapy to boost mood and ease allergies and stress, or become immersed in traditions of Chinese medicine with the Gemstone Water treatment, created with wood, water, earth, metal and fire.

RESORT SCENE
THE BIG NEWS: Scottsdale welcomed the area’s first-ever Dark Sky Zone resort on Oct. 20, ADERO. The six-story, 177-room property perched high in the desert features signature restaurant, CIELO, and grab ‘n go Spa café, Revive. Debuting on property on Feb. 11 is Skytop Lounge, an al fresco dining experience placed on the lawn overlooking the canyon and below the stars. The outdoor cocktail lounge will offer delectable bites and astro-inspired cocktails, such as the “Dark Sky.”

FIVE MORE STAYS:

On Dec. 29, the W Scottsdale introduced the new Cottontail Lounge, with a sophisticated environment while still retaining the bold and flirty style for which W Hotels are known. Cottontail Lounge replaces the former Shade Lounge and serves breakfast, craft cocktails derived from an extensive mixology program, and inventive bites.
The star-studded culinary team at Sanctuary just got hotter with the addition of industry powerhouses, Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Röllich in Nov. 2020. The two will lead the advancement of the resort’s fine dining experiences at elements and jade bar. This is a homecoming for Sanz, a two-time James Beard Award nominee, who began her career at elements, under the direction of Chef Beau MacMillan. Röllich began at Les Deux Café in LA, where Forbes dubbed him, “one of LA’s most innovative mixologists.”
After a nine-month closure, Talavera at Four Seasons Resort Scottsdale has just reopened its doors with new Chef de cuisine, Nino La Spina. A native of Sicily, Chef Nino began his career when he moved to Pisa for his studies and landed at renowned restaurants like Paris’ Michelin-starred Mirazur on the French Riviera, before moving stateside to work at Four Seasons Palm Beach. His Mediterranean style of cooking fused with Chef Victor Davila’s Latin and Mexican flare brings an adventurous new cuisine to Talavera’s Spanish steakhouse menu.
Canopy by Hilton joined the Old Town Scottsdale arts district on Oct. 1. This 177-room resort – the first new-build hotel in Old Town in over a decade – delivers a modern elegance, with two dining experiences and a rooftop pool.
Ritz-Carlton, Paradise Valley – a 215-room, 20-acre new-build opening in 2021 – will have it all; exemplary service, views of Camelback Mountain, modern and sleek interiors, a 16,000-square-foot spa and a location minutes from downtown Scottsdale. The resort has pivoted amid construction to incorporate new safety measures and features, such as the installation of Plasma Air in every guestroom and common space, to reduce airborne viruses and bacteria.

EVENTS + PRIVATE EXPERIENCES
THE BIG NEWS: Golf fanatics rejoice; the Waste Management Phoenix Open returns Feb. 1-7 at TPC Scottsdale. The legendary 16th hole will also live on at the 86th edition of “The People’s Open,” though modified from previous years. With limited fans in attendance, the scaled-down, one-level, open-air venue will offer limited ticket packages for fans who want to stay seated at the 16th hole. COVID safety protocols will be enforced throughout the entire tournament.

MORE THINGS TO DO:

Barrett-Jackson’s 50th annual Scottsdale Collector Car Auction, typically hosted in January, will take place March 20-27 and include the Barrett-Jackson Cup Competition, featuring 50 vehicles from the nation’s top custom car builders.
Grab your mitts and sunscreen, Spring Training is back in Scottsdale. Beginning Feb. 27, catch the San Francisco Giants at Scottsdale Stadium or the Colorado Rockies and Arizona Diamondbacks at Salt River Fields at Talking Stick. At this time, it has not been confirmed if fans will be permitted to watch from the stands.
Desert Botanical Garden’s newest art exhibition, “Wind, Water, Earth” features three large-scale living sculptures by artists Natasha Lisita and Daniel Schultz, using florals and plant materials as a medium and desert elements as inspiration. The sculptures will be available for viewing select dates from Jan. 19-April 25, 2021.
Travelers can now dive deep into the wonder of the sea at OdySea Aquarium without leaving the “personal bubble” with new private aquarium rentals. The buyout provides exclusive access to the entire aquarium, including the 3D movie and OdySea Voyager, and breakfast in OdySea’s posh VIP room with views of sharks, stingrays and more.
The Musical Instrument Museum has launched a spring virtual education program analyzing the relationship between music and science. Using STEM-based learning for students K-8, the courses cover how musical instruments are made and include hands-on activities for critical thinking.
With prime weather, plenty of space and many expert-led outdoor experiences now offered privately, the time is right for opting outside in Scottsdale. Soar in a hot air balloon with Rainbow Ryders or Hot Air Expeditions, horseback ride at Saguaro Lake Guest Ranch or with Wandering Heart Adventures, or kick it into high gear on an ATV tour with Stellar Adventures.

FRESH BITES
THE BIG NEWS: Amid the pandemic, Scottsdale has continued to defy the odds with the opening and sustaining of myriad new restaurants since spring 2020 – including Pizzeria Virtú, FRANCINE and Benjamin’s Upstairs to name a few, just in the downtown area alone. The city’s business owners have also found new ways to dine safely and make up for lost revenue during temporary shutdowns with new allowances from the Governor’s office as of Dec. 2, 2020, for restaurants to expand outdoor seating into parking lots and sidewalks, as seen in many major US cities.

Photo from Z’Tejas Facebook page

FIVE NEW WAYS TO SIP + SAVOR:

Cold Beers & Pizza, a spin-off of its neighbor and local favorite, Cold Beers& Cheeseburgers, opened in Old Town Scottsdale this month. Highlights include Cowboy Pizza and gluten-free crusts, as well as a wide selection of brews.
Southern charm, a lively atmosphere and a taste of Nashville await at Belle’s Nashville Kitchen. Belle’s debuted in Old Town Scottsdale in December, serving up a Honky Tonk brunch, Nashville Hot Chicken and whiskey tastings.
Local breakfast joint, Hash Kitchen, introduced a new spin on brunch, “Hash at Night,” on Oct. 2. Available at select locations on Fridays and Saturdays, late-night noshers can expect all the Hash Kitchen staples, including the build-your-own bloody mary bar, bubbly Boba mimosas and cereal shooter flights.
Trendy Fox Restaurant Concept, Culinary Dropout, opened a location at Scottsdale Quarter in Oct. 2020. The new, spacious restaurant brings a lively, open-air atmosphere for enjoying a casual meal and delighting in lawn games.
Z’Tejas, with restaurants only in Arizona and Texas, is scheduled to open a new restaurant in Scottsdale in Feb. 2021. Classic Z’Tejas dishes like sizzling Santa Fe Enchiladas and Diablo Pasta appear on the menu, along with seasonal southwestern offerings, and its signature margaritas and tequila flights.

For more Scottsdale travel news and story ideas, visit http://www.scottsdalepressroom.com. For more information about Scottsdale’s commitment to keeping residents and visitors safe, visit the “Be Safe Scottsdale” page.

Look What’s New At Newhall Press Room: Seasoned Le Cordon Bleu Chef Larry Bethea Joins The Team

February 10, 2021 by evebushman

SANTA CLARITA VALLEY – The Newhall Press Room is looking forward to re-opening and serving the community with more amazing food and wine. To carry forward with their Wine Spectator award-winning history, they will explore new dishes, monthly specials and weekly wine events. In addition, they are thrilled to announce their newest team member, Larry Bethea, a Le Cordon Bleu trained Chef.

Larry Bethea, a Le Cordon Bleu trained Chef

Native of Southern California, Chef Larry chose to pursue a career in culinary arts in 2011. Graduate of the Le Cordon Bleu Culinary Arts program, he dove into the world of food and hospitality. Fascinated by multiple facets of food service, he pursued many opportunities in the culinary field. Rounding out his experience consisted of volunteering while in school, special events (food and wine festivals, weddings and concerts), sous chef at The Getty Center, and chef manager for food service company Sodexo.

Having established family roots from Belize to the East coast, food was a central melting pot of cultures and ingredients for Chef Larry. This provided him a foundation for a love of comfort food, Caribbean flavors and classical French cooking techniques. Chef Larry has carved out a style all of his own fusing various flavors and techniques to create one of a kind dishes.

Co-owner Charles “Chaz” Potter commented, “Chef Larry is a joy to meet and the staff loves his enthusiasm and cooking style. We are thrilled to have him on board and bring more wine and food pairings to the community.”

“As you know, wine is made across the globe, in many different styles and varietals, which blends well with Chef Larry’s style of cooking and our vision for the Newhall Press Room,” Potter continued. “We hope you will join us soon on both of our outdoor patios. We appreciate our community and the City of Santa Clarita for being so supportive of our employees and the overall restaurant business community. Over the next few weeks, we should be back to pre-shutdown outdoor capacity.”

Newhall Press Room is located in Old Town Newhall at 24257 Main Street. Presently their hours are Wednesday and Thursday from 3 pm until 8 pm, Friday and Saturday 3 pm until 9 pm and Sundays from 12 noon until 6 pm. newhallpressroom.com

2021 TASTE Hall of Fame Inductees include Gail Simmons, Gary Vaynerchuk, Jon Taffer, Ruth Reichl…

January 27, 2021 by evebushman

LOS ANGELES AND SAN FRANCISCO (PRWEB) – The TASTE AWARDS Committee, celebrating the best in food, fashion, and lifestyle programming on television, film, online and streaming video, on radio and in podcasts, is pleased to announce inductees in the Eighth class of the TASTE HALL OF FAME. Inductees include tastemakers, celebrities, and industry leaders such as Gail Simmons, Gary Vaynerchuk, Jon Taffer, Nigella Lawson, Questlove, Ruth Reichl, and Zendaya.

Eighth year TASTE HALL OF FAME Inductees are selected based on either having received numerous TASTE AWARDS and finalist nominations over the years, or having made a significant impact in the world of taste and broadcast entertainment. Inductees range from television and movies, to online video, radio, and real world experiences.

8th TASTE Hall of Fame Inductees are:

A Taste of Louisiana
Andre Leon Talley
Architectural Digest
Buddy Valastro
Burt Wolfe
Chefs Table
Debi Mazar & Gabriele Corcos
Dining with the Chef
Dwell
Engineer Your Space
Equitrekking
Gail Simmons
Gary Vaynerchuk
Hotel Impossible
House Hunters International
House of Style (CNN)
How Do I Look? (Style Network)
James Charles
Jon Taffer
Kitchen Nightmares
Lucky Chow
Masterchef Latino
Michelle Bernstein
Nigella Lawson
Paint this with Jerry Yarnell
Questlove
Real Housewives of Beverly Hills
Ruth Reichl
Unwrapped
WatchMojo
Wine Road Podcast
Zendaya

Says TASTE AWARDS Chair, A.K Crump, “We are very proud of this year’s TASTE Hall of Fame inductees and all that they have achieved and contributed. In a normal year we would hold their induction during the annual TASTE AWARDS ceremony and awards show in Beverly Hills. This year it does look like we’ll be doing at least that portion virtually.” The Academy also has announced plans for a live Hall of Fame exhibition in California in fall of 2021.

The Annual TASTE AWARDS have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, Sony Pictures, DreamWorks, TLC, Discovery Communications, Lifetime Network, E! Entertainment Television, PBS, APT, Create TV, NBC, ABC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Vimeo, Vice, LiveWell Network, Esquire Network, Bio/FYI Channel, iHeart Radio, HBO, MyxTV, Small Screen Network, StyleHaul, PTA, Zagat, Mode Media, WatchMojo, Netflix, Amazon Prime, Instagram, Facebook, and more.

The viewer appetite and response to food and style programs has surged over the last decade, making them some of the highest watched and sponsored broadcast and broadband content. The TASTE AWARDS spotlight the year’s best achievements in food, fashion, and lifestyle programs on television, in film, online, in podcasts and on radio.

As an awards show and as an industry networking and validation event, the TASTE Awards have launched scores of notable business partnerships and projects for nominees, winners, presenters, and sponsors.

Along with the TASTE Hall of Fame announcement, several association partnerships and sponsorships for the upcoming TASTE Awards include TasteTV, Intermezzo Magazine, SIP For the Love of Drink Magazine, Schiltz Farm’s Roast Goose, PRWeb, SIXTY Beverly Hills, Clubcard Printing, BridalChocolate.com, KRCB, and FilmFreeway. In honor of this year’s TASTE AWARDS, a collab with R&B Cellars has also released an ultra-limited edition fine wine of only 100 bottles called “Domaine de Taste: The Gift”.

For more information about the TASTE Awards, go to http://www.TheTasteAwards.com, as well as get updates on Twitter at http://www.Twitter.com/TASTEAwards. Previous TASTE HALL OF FAME classes can be seen at http://www.TasteHallofFame.com