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.

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 7/2018: The Seventh Art Beyond the Glass!

January 26, 2021 by evebushman

Art Beyond the Glass VII: L.A.’s Top Bartenders Come Together To Celebrate

Seven Years of Cocktails, Community, Women In The Industry and A Great Cause…Proceeds from ABTG VII will go to the Women’s Center for Creative Work, a vital arts nonprofit in Frogtown. Now in its seventh year, Art Beyond the Glass is L.A.’s premier cocktail culture festival, featuring more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more!

Yep, we did it again, covered three levels of mind blowing cocktail mayhem in the Los Globos nightclub in Silver Lake. The “mayhem” included a wide array of live music, a dj, burlesque, a tap dancer and wildly costumed bartenders as well as guests. There also was a raffle, art exhibit and “silent auction items such as artwork, photography, rare spirits and more.”

As you know I was there to take it all in (photos here if that’s all you’re after) these are the spirit vendors I made sure to meet up with:

Jack Daniel Distillery Lynchburg Tennessee, The Bombay Sapphire Distillery, Ming River Baijiu and Teeling Whiskey – these were just part of the first floor of fun, and each spirits’ table offered more than one cocktail option so you could do them all or just select one that sounded good to you.

More from the first floor: Fun stewards (stewardesses, whatevers) from Aviation Gin sat guests in a mock airplane, served them cocktails and if you agreed to sit in the exit row you got a special treat! Loved the two cocktails – one with tea and another in a slush – I sampled from Pomp & Whimsy (remember them – hope they’ll be back for Cocktails on the Roof 2018!) and fun drinks from Fords Gin, Plymouth Gin, and Lillet.

The cutie pies at the Mulholland Distilling table were happy to sing for a photo on the second floor! Fun table, and the drinks were yummy. I had the Mulholland Mule and I swear there was another drink they made with Boba in it. I really loved the Edinburgh Distillery Rhubarb Ginger liqueur! Also enjoyed checking out Distillerie Clement rum.

And on the ground floor, an outdoor patio filled with happy smokers and vapers, had a cold brew coffee vendor, Colorado Common Hard Cider and Illegal Mezcal Joven cocktails in ice cube glasses that blew my mind – the one I tried was called “560 Shades of Greg”, while the other, which I didn’t try, had CBD in it!

Even more entertainment on the first and second floors: we got our VIP badges from Jack Daniel’s, sampled cocktails from Åhus Akvavit, Born and Bred, Domaine Combier, Partida Tequila and The Real McCoy Rum.

More About Art Beyond the Glass (ABTG): Art Beyond the Glass is a special event that showcases the artistic pursuits of top bartenders when they’re not behind the stick. ABTG began, as many things do, with a conversation in a bar. In the fall of 2011, bartender Zahra Bates and writer Daniel Djang were at Sunny Spot in Venice, discussing how so many bartenders in Los Angeles express themselves creatively through painting, photography, music, and other arts. But at the time there wasn’t a proper showcase for bartenders to share their artistic pursuits. To fill this gap, Art Beyond the Glass was born: uniting the bar community, which gives back to the art community, and strengthening the community in which we live.

At ABTG, everything from the cocktails to the art and music is created and performed by bartenders. Proceeds from every ABTG event are donated to a local arts-based charity. To date, Art Beyond the Glass has donated more than $98,000 to nonprofit organizations across the country.

The inaugural ABTG raised more than $6,000 for Inner-City Arts. In 2013, ABTG II raised $13,700 for Art Share L.A. and saved this vital nonprofit from closing. ABTG III raised $18,000 for the Mural Conservancy to restore Struggles of the World, one of the landmark Freeway Murals from the 1984 Summer Olympics. ABTG IV raised more than $20,000 for KCRW on behalf of its Capital Campaign to open a new Media Center and public event space in Santa Monica.

To celebrate its five-year anniversary in 2015, Art Beyond the Glass expanded to cities outside of Los Angeles for the first time. The fifth annual ABTG was the largest event to date and raised over $25,000 for Global Inheritance. In July 2016, the first-ever ABTG outside of L.A. took place in Oklahoma City and raised $7,300 for Arts Council Oklahoma City. ABTG Chicago took place in August 2016 and donated $8,450 to ArtReach.

Art Beyond the Glass will continue to grow into established and emerging markets that are eager to demonstrate the creative prowess of their bar community.

The Charity

This year we are honored to be raising funds for the Women’s Center for Creative Work, a 501(c)(3) nonprofit located in Frogtown. Combining a co-workspace on the L.A. River, project incubation facilities, residency programs, a rapidly growing network of over 20,000 followers, and a full calendar of artistic and professional development programming, WCCW advocates for feminist-led creative businesses and projects in Los Angeles.

www.ArtBeyondtheGlass.com

Follow Art Beyond the Glass on:

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

Twitter: @ABTGLA

Instagram: @abtgla

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 15k 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.

Support Local Restaurants and Wineries – That Have Supported the Local Community

May 8, 2020 by evebushman

People that know me for the events I’ve worked on know that I have a couple of pet peeves that I make pretty clear to organizers before I’ll consider getting involved. The first is the pay-to-play event where the restaurant or winery is not only asked to donate food/wine and their personnel, they are also asked to pay for the privilege. Really? I don’t work on those.

Shannon Mee, Eve, Simon Mee. The Mees own Egg Plantation and Newhall Refinery.

The second pet peeve are the non-profit events where the organizers (and/or volunteers working for them) recruit wineries and restaurants and yet don’t “return the favor” by buying wine from the wineries, or dining in said restaurants.

I think both practices are pretty shameful. Today I’ll tackle how to rectify the latter issue, and how we can support our local community by dining out and buying wine now.

In this time of the Coronavirus I’ve made lists of all of the restaurants that have remained open that have donated to any of the events I’ve worked on or promoted. It was always appropriate to pay them back before, and to me, even more so now. So below you will find several lists of Santa Clarita businesses that have given their food or wine away to our non-profits for free.

At press time, this is a list of the restaurants on the FeedSCV website offering Drive-Thru/take Out. From this list I’ve selected the ones (and some I’ve added) that have supported the SCV by way of an event or other means (food for students) and if my memory serves me correctly they include:

Double Trouble Wine Room, Egg Plantation, Newhall Refinery, Gyu-Kaku, Honu Coffee, Jill’s Cake Creations, Lazy Dog Restaurant and Bar, Lucille’s Smokehouse Bar-B-Que, Marston’s Restaurant, Nealie’s Skillet, Newhall Press Room, Old Town Junction, Olive Terrace Bar and Grill, Route 66 Classic Grill, Salt Creek Grille, The Local Pub and Grill, The Social, Wolf Creek Brewery, Wolf Creek Restaurant, Alchemy, Solita Tacos and Margaritas.

Other restaurants that I’m not sure (again at press time) if they are open, but we may be able to buy gift cards from to support them now, and/or dine in them once the re-open. These include Greater Pacific in the Hyatt, Nothing Bundt Cakes, Smokehouse on Main, Claim Jumper, Red Lobster, Brewery Draconum, DeRobertis Family Artisan Cheeses (offers classes), Clarice’s Cake and Candy Supplies and Jersey Mike’s.

Local wineries (again some may be open for curbside service so check with them first) that have participated in non-profit events include Pulchella Winery, Parhelion Cellars, Entourage by Two Papas, Due Nasi, Pagter Brothers, Hoi Polloi Winery (Pagter and Hoi Polloi share the Double Trouble Wine Room on Main Street in downtown Newhall), Golden Star Vineyards, Alonso Family Vineyards (at Le Chene), Stephen Hemmert Wines, Reyes Winery and Agua Dulce Winery.

For me, to date, I’ve purchased from Newhall Press Room (dinner and groceries), Salt Creek Grille (dinner and wine), Egg Plantation (lunch and groceries), Route 66 Classic Grill (dinner and cocktails to go), The Social (dinner and cocktails to go), Olive Terrace Bar and Grill (dinner and wine to go), Wolf Creek Restaurant (dinner and wine to go), Parhelion Cellars (free no-touch delivery and discounted wine) and Pulchella Winery (club wine delivered). I have many more to go. (Note: When I’ve shared photos on social media there is usually one or more comments regarding other restaurants people want me to visit. Nothing against those, we all have our reasons to support different local businesses, but I have my way and you may have yours. Doesn’t make either wrong! Support local is good any way that you do it, just do it.)

The events that come to mind when I made these lists are food and wine centric. These include my own Cocktails on the Roof and Wine on the Roof as well as other big non-profit events like our Taste of the Town, Vine 2 Wine, The Wine Affair, Sunset in the Vineyard and the SCV Charity Chili Cook Off – and I’m sure there are others I haven’t thought of.

So if you have attended a food or wine event in this town, please take a moment to think of the wines and dishes you’ve enjoyed, and make your own list. Those in the service industry need our support now more than ever. And if you happen to be reading this in another community, I challenge you to seek out and patronize the restaurants and wineries that have supported your town as well. And then keep up the habit!

Second Annual Four Seasons Maui Wine & Food Classic Set for Memorial Day Weekend 2020

March 22, 2020 by evebushman

WAILEA, Hawaii /PRNewswire/ — After an acclaimed first year event, Four Seasons Resort Maui has announced the second annual Four Seasons Maui Wine & Food Classic line-up for Memorial Weekend 2020. Developed in partnership with “wine therapist to the stars” president and principal of Wally’s Wine & Spirits Christian Navarro, the weekend of events promises opportunities to connect with an all-star line-up of world-class vintners, master sommeliers and celebrity chefs.

“This year, we’ve raised the bar even higher,” says Four Seasons Maui General Manager Marc Bromley of the annual event, awarded Robb Report’s “Best of the Best New Wine Festival 2019” in its inaugural year. “Some of the world’s most coveted wineries and most star-studded chefs will join us here in Maui to create pure magic.”

Navarro’s curated list of over 30 wineries include powerhouses such as GAJA, BOND, Dom Pérignon, Opus One, and many more. Acclaimed spirit producers Casa Dragones tequila, Michter’s whiskey, and Dos Hermanos Mezcal by Aaron Paul and Bryan Cranston will also join the weekend.

Four Seasons Maui Executive Chef Craig Dryhurst will welcome superstar chefs Wolfgang Puck of Wolfgang Puck Fine Dining Group and Spago Maui, Francis Mallmann, Michael Mina of Mina Group, Josiah Citrin of Melisse, Jackson Yu of Omakase, and Erik Anderson of Four Seasons Napa Valley.

Guests who reserve the Four Seasons Maui Wine & Food Classic event package will have an all-access pass to the entire weekend of events.

EVENT SCHEDULE (details are subject to change):

Starlit Soiree
Thursday, May 21, 2020, 6:30 p.m.
The weekend’s events kick off with a meeting of the stars, under the stars, featuring famed Italian wine producer GAJA, Wally’s Chef Ryan Kluver, Four Seasons Maui’s Executive Chef Craig Dryhurst and Four Seasons Napa Valley’s Executive Chef Erik Anderson. Fifth generation vintner Giovanni Gaja will host this extraordinary evening.
Oceanfront Gala
Friday, May 22, 2020, 6:00 p.m. – 10:00 p.m.
Over 35 world-renowned wine and spirit producers and bites prepared by celebrity guest chefs will be showcased at this grand tasting event set on the Resort’s stunning Oceanfront Lawn. Guests will mix and mingle with visiting vintners and master sommeliers, as well as the Resort’s robust staff of more than 20 sommeliers providing the Resort’s legendary service.
Masterclasses
Saturday, May 23, 2020 & Sunday, May 24,2020, Daytime
Guests will enhance their wine IQ with access to two of the following Masterclasses that feature the world’s best wine, caviar, coffee and more:

Champagne and Caviar: Billecart-Salmon and Calvisius Caviar
Napa Valley Superstars: Dana Estates, Marciano Estate, Realm, Sinegal Estate
Glassology: A Discovery of How Glass Shape Affects Taste
The Great Terroirs of California Pinot Noir: Barden, The Hilt, Kistler, Occidental, Williams Selyem
House of Roederer: An Exploration of Biodynamic Champagne
The World’s Rarest Coffees: A Tasting with Two Coffee Sommeliers
Central Coast Superstars: Aleksander Estate, Barden, Crown Point, Daou, Jonata, Margerum
Super Tuscan Legend: Solaia

Elite Dinners
Saturday, May 23, 2020, 6:30 p.m.
Celebrity chefs pair up with select wineries to present five break-out dinners across the Resort’s stunning venues. Guests will choose from the following exclusive options:

Opus One featuring Chef Wolfgang Puck
BOND featuring Chef Josiah Citrin
Memento Mori featuring Chef Michael Mina
Dom Pérignon featuring Chef Jackson Yu
Casa Dragones Tequila featuring Chef Melissa Perello

Fire & Feast with Francis Mallmann
Sunday, May 24, 2020, 6:00 p.m.
Sparks will fly as South America’s most beloved chef Francis Mallmann brings his celebrated style to the shores of Maui. Mallmann, who has developed a cult-like following after Netflix documented his story on Chef’s Table, will pull the meal right out of the fire, which guests will enjoy alongside Uruguayan Bodega Garzón wines.
Brunch & Bubbles
Monday, May 25, 2020, 10:00 a.m.
The weekend concludes with a lavish brunch featuring only the best Champagne houses. Producers include Billecart-Salmon, Dom Pérignon, Moët & Chandon, Ruinart, and Veuve Clicquot.

Discover the full list of featured wines and spirits here.

Ticket and Accommodations Information
Guests will experience the entire schedule when they choose to book the event package. A la carte tickets are available for the Oceanfront Gala only. Guests must be age 21 years or older to attend all events. Accommodations must be reserved separately. Visit fourseasons.com/mauiclassic for more information.

The presenting sponsor for the Four Seasons Maui Wine & Food Classic is ultra-high-end luxury watchmaker Richard Mille. Additional sponsors include NetJets, Riedel, Alaska Airlines, Martin Katz, and Chef Works.

About Four Seasons Resort Maui: To learn more about the legendary resort, visit the website.

Gary’s Wine and Marketplace Officially Opens In St. Helena

October 21, 2019 by evebushman

ST. HELENA, CALIF. (PRWEB) – Leading New Jersey-based alcohol beverage and gourmet food retailer, Gary’s Wine & Marketplace (http://www.garyswine.com), officially opened its first west coast store in St. Helena, California on Thursday, October 3rd, 2019. The very first winery that founder and CEO, Gary Fisch visited when he began his career in wine over forty years ago was Louis M. Martini. Returning to where it all began, Gary opens his new store across the street from the iconic winery.

The team at Gary’s Napa Valley consists of an array of local talent including Jonathan Ruppert as General Manager and a Wine Team of Susan Meyer, Austin Burns, Eric Abraham, Ashley Taranto, and Ilse Chun. Gary’s Culinary Director is Adam Pechal with Paola Segura as Catering Manager and Sharon Arnold as the Cheesemonger. The official coffee partner of Gary’s Napa Valley will be Petaluma-based Acre Coffee.

The new Gary’s Napa Valley location will feature over 380 Napa wines, 40 sparkling wines, and 280 international wines, which is the largest and most diverse selection of hand-selected imports in the area. Gary’s will also carry over 250 spirits and beer products and well over 200 cheeses and other specialty food items (local and imported) as well as coffee and breakfast items, salads, sandwiches, charcuterie, olive oil and fresh-baked bread. Beyond the shelves, Gary’s Napa Valley will provide catering services as well as concierge service to guests, a new element for Gary’s Wine & Marketplace stores.

“We are excited to let our Napa Valley customers know that we are open for business. Gary’s Napa concierge service will serve as the gateway for our customers in NJ and across the country as they plan their trips to the valley,” says owner and CEO Gary Fisch. “Our team will facilitate winery visits, restaurant reservations, hotel booking, and more to ensure that our guests enjoy the best of what Napa Valley has to offer.”

Fisch’s unique perspective as a brick-and-mortar retail expert for the past 32 years has provided him with the ability to forecast future trends and respond to them with continued innovation. “We compete in an increasingly digital day and age by providing in-store experiences that cannot be purchased online. Customers enjoy coming into our stores, tasting our products, and speaking with our team of wine and cheese experts,” explains Fisch. “However, we want to continue to use technology to enhance our ability to provide convenience and value to our customers.” To this end, Gary’s recently rolled out a new mobile app that offers 1-hour delivery to all NJ customers.

About Gary’s Wine & Marketplace:
Gary’s Wine & Marketplace (http://www.garyswine.com) began as a small wine shop in Madison, New Jersey in 1987 and has since grown to be one of the largest fine wine businesses in the New York metropolitan area, with four stores in Northern New Jersey and a thriving e-commerce business. Commitment to friendly, attentive service by knowledgeable employees and a myriad of wine and food events for the public set Gary’s apart from other wine stores.

NorCal’s Oakville Grocery Enhanced with New Features + Expanded Food & Wine Offerings

September 18, 2019 by evebushman

OAKVILLE, Calif. – Oakville Grocery, the general store that has been a gathering place for locals and tourists for nearly 140 years, has been enhanced since joining the Boisset Collection in January. Visitors to both Oakville and Healdsburg will now find an emphasis on local sustainable, organic and Biodynamic food offerings as well as an expanded wine selection that includes exclusive, highly allocated wines by the taste, glass or bottle. These new items, as well as the grocery’s signature favorites, can now be enjoyed on renovated patios during extended summer hours.

Photo credit: Scott Chebegia.

“We are so excited to bring new life into community landmarks in Napa Valley and Sonoma County,” said Jean-Charles Boisset, proprietor of Boisset Collection. “Oakville Grocery is a phenomenal destination where guests can spend a relaxing afternoon trying a selection of amazing wines; fresh, healthy and local cuisine; and fabulous craft beers!”

The historical legacy of the Oakville destination has been made more prominent through extensive signage throughout the property that tell the story of its founding role in Napa Valley. In addition, the property next door — 1881 Napa Wine History Museum & Tasting Salon — features tastings of wines from 13 sub-appellations of Napa Valley as well as an archive of wine relics open for complimentary visitation and has published its own history of the region.

A unique feature of both Oakville Grocery locations is that guests can taste some of the most sought-after wines from rotating producers that have included Opus One, Screaming Eagle and Kosta Browne by purchasing cards and using them in Napa Technology dispensers.

“Normally wine lovers have to wait on allocation lists for years to purchase these bottles,” said Ed Maass, Oakville Grocery Wine Program Manager. “We are thrilled that we can make these beautiful wines more accessible and offer them by the taste and glass at Oakville Grocery, and through our Oakville Wine Society.”

Throughout each store, the wine selections have been significantly expanded and diversified as well as organized by appellation. In the Oakville location guests can discover wines from nearly 300 Napa Valley vintners and in Healdsburg they can browse through an equally large selection of Sonoma County producers. The flagship location in Napa Valley also has two new spaces dedicated to wine: a “cave” where guests can sample the highest-end wines from the Napa Tech machines as well as a wine vault that guests can enter and make selections from, as if they’re perusing their own wine cellar at home. A wine vault is also planned for the Healdsburg location, which has a revamped and upgraded main floor wine section.

The robust and diverse wine offerings are now available through a unique wine club. The Oakville Grocery Wine Society offers wine enthusiasts the opportunity to continue their journey through the wine country of Napa Valley through quarterly shipments of wines, many of which are small lot and hard to find. Society members receive access to private tasting experiences as well as a 10% discount on reorders and store purchases. The society has four different levels: Embarcadero, with a three-bottle allocation averaging $225; Expedition, with a three-bottle allocation averaging $450; Quicksilver, with a 3- or 6-bottle allocation averaging $1,050 or $2,100; and Savant, which offers the selections of the most exclusive and hard-to-procure wines, and is available exclusively by invitation for the most discerning collectors.

As a community fixture in the hearts of Napa Valley and Healdsburg, Boisset welcomes chefs, friends, neighbors and visitors to come in to shop. Oakville Grocery is also committed to its community and invites artisans and purveyors to bring in their products for consideration for sale. A steadfast practitioner of Biodynamic and organic farming, through the new food selection at the groceries, Boisset is spreading its mission for people to “take a stand for the future of food” and carefully consider what they are putting in their bodies. As part of this ideal Boisset has improved and expanded the line of Oakville Grocery-branded proprietary offerings — such as vinegar, olive oil, preserves, tapenade, mustards, charcuterie and beer — while at the same time ensuring they derived from more local sources.

“Our motto is ‘Eat Local, Drink Local, Picnic Local.’ We want to sell products that are made as close to Oakville Grocery as possible,” said Oakville Grocery General Manager Barry Dinsmore, referencing both the Oakville and Healdsburg locations of the store. He estimated that 70% of products in the stores hail from California, with another 20% from the U.S. and the remaining 10% international.

One of the new food providers Oakville Grocery has partnered with is Ohm Coffee Roasters. The Napa Valley-based company led by former sommelier and wine marketing professional Derek Bromley is the exclusive coffee provider for both the Oakville and Healdsburg locations. The Oakville location now has a coffee machine from La Marzocco, the benchmark Italian brand, as a central feature of the upgraded coffee program.

In addition to new foods and wines, the Oakville location has a renovated patio with new furniture and umbrellas to better enable guests to take in views of some of Napa Valley’s most notable landmarks—the Mayacamas Mountains and the landmark To Kalon vineyard to the west and the valley’s highest point, Mt. St. Helena, to the north. Guests can soak up the atmosphere while enjoying sandwiches and salads from the deli cases inside; delicious pizza, burgers and sandwiches made in the wood-fired outdoor oven; or locally raised roasted chickens from the rotisserie, along with wine selected from the grocery or the new, adjacent 1881 Napa tasting room. The Healdsburg patio, which has 40 seats and is one of the only outdoor eating spaces near the Healdsburg Plaza, will also soon have an updated look.

1881 Napa derives its name from the history of Oakville Grocery, which was founded in 1874 as a general store by P.B. O’Neil and then transitioned into a community hub in 1881 under the auspices of Jim and Jennie McQuaid.

“None of us own 1881 Napa or Oakville Grocery. We are just guests in their history. These places will outlive us,” said Boisset.

More Information
In Oakville, Oakville Grocery is located at 7856 St. Helena Highway. Oakville Grocery is open from 6:30 a.m. to 5 p.m. Sunday through Wednesday and 6:30 a.m. to 7 p.m. Thursday through Saturday through September. The phone number is 707.944.8802, and the catering team can be contacted by emailing cateringnv@oakvillegrocery.com.

In Healdsburg, Oakville Grocery is located at 124 Matheson Street and is open from 7 a.m. to 5 p.m. Sunday through Wednesday and 7 a.m. to 7 p.m. Thursday through Saturday through September. The phone number is 707.433.3200, and the catering team can be contacted by emailing cateringhb@oakvillegrocery.com

About Boisset Collection
Boisset is a family-owned collection of historic and unique wineries and lifestyle destinations led by Jean-Charles Boisset and bound together by a common vision: authentic, terroir-driven wines in harmony with their history, their future and the land and people essential to their existence. With more than 25 historical and prestigious still and sparkling wineries in the world’s preeminent terroirs, including Burgundy, Beaujolais, Jura, the Rhône Valley, the south of France, and California’s Russian River Valley and the Napa Valley. Its California wineries include DeLoach Vineyards, Raymond Vineyards, Buena Vista Winery and JCB by Jean-Charles Boisset; its French properties feature Domaine de la Vougeraie, Jean-Claude Boisset, Bouchard Aîné et Fils, J. Moreau et Fils, Louis Bouillot, Henrie Maire, Fortant and Bonpas. Each house retains its unique history, identity and style, and all are united in the pursuit of fine wines expressive of their terroir. Wine is at the center of Boisset’s mission, and is complemented by spirits, beer, cider, gourmet foods and luxury goods, both of its own design and from partnerships with historic companies such as Baccarat, Lalique, St. Louis, Riedel, Christofle, and Bernardaud. To learn more about the Boisset Collection, please visit www.boissetcollection.com.

Vintage Eve Circa 9/2016: Discoveries at the Western Foodservice and Hospitality Expo

September 17, 2019 by evebushman

This is only my second year at the Western Foodservice Show and Expo and I always look forward to the educational seminars provided as well as being introduced to the latest in all things related to food service.

Walking the Floor

I ran some early press releases for readers to know what to expect. One was the addition of the new Sabor Latino Pavillion. The favorites I’ve listed below got my attention but you should also check out the full list of Exhibitors, Special Events and the New Product Showcase.

Favorites this year included: Six One Nine Vodka infused with Rose Petals, Honey Smoked Fish (salmon), all of the non-spirit based drinks from Premium Blend like an agave wine-based tequila, Macaccino roasted Maca blend health benefits over coffee, Coconut Bliss non-dairy frozen dessert, Morelloforni 90-second pizza oven, Jack’s Catch brand crabmeat, the entire lineup from Tequila Don Fermin, Cutlery Sleeves that replace the look and hassle or rolling napkins, The Hummus Guy’s Halava, whiskies from Corsair Distillery, Smoked Soy Sauce from Kesennuma, Reverse Tap that fills beer from the bottom of the glass, CoolHaus Ice Cream, unique Pack N Wood food picks, Peppi-mint Lush Puffs Marshmallow Mug Toppers, almond cookies from May’s Bakery and Noodle Company, Villa Dolce Gelato, watching The Sushi Robot make a spicy tuna roll, CitroCasa Fantastic Juice machine was just like one I had seen in France last summer, Torani Chai concentrates, Garage Brewing Company Marshmallow Milk Stout and Blueberry Cream Ale. See my slideshow here.

My Courses

These are the four seminars I attended and you can email me at Eve@EveBushmanConsulting if you want to know what I learned about:

Finding Additional Revenue Sources that Complement Your Existing Restaurant Business

The One System Your Restaurant Must Have to Survive

Productive Team Habits Trending in Successful Restaurants

Reach More Customers: Restaurant Social Media Marketing

Classes that interested me but I was too busy on the floor to make included: 7 Ways to Market Your Restaurant’s Catering Brand, The Key to Finding Good Employees, 10 Reasons Why You Should Pay Attention to Your Menu Design,

Productive Team Habits Trending in Successful Restaurants and Increasing Customer Satisfaction and Driving Restaurant Sales and Exploding Profits Through Grass Roots Marketing and a Productive Team.

I made it halfway through a class on why you might want to add a food truck to your existing business or start your restaurant career with a food truck but it overlapped into another meeting, “Pitch the Press”, where writers get to see the latest trends and I couldn’t miss that one. The ones of note for me included:

The AngelPo CombiOven that did it all: pasteurization, chilling, smoking, dehydration and the obvious: cooking, a large plastic and super quiet Bissell Wide Areas Sweeper that could suck up anything from dust to water bottles, Pumpkin Spice Cheddar from Fiscalini Cheeses in Modesto, Fresh Origins edible flowers and Herb Crystals for chefs and mixologists, German company Vito that created an Oil Filter System that avoids all human touch, Zorijushi (Zo-ri-jushi) made a stainless Steel Vacuum Creamer Dairy Server that attempts to retrain everyone how not to spill creamer, and the winner by our votes was The Real Company for their decently-priced Pink Himalayan Salt, Real Cane Sugar and Basmati Rice that focuses on giving back and organics.

Information on the Foodservice Council for Women, Torch Award Recipients, Beacon Award Recipients, Hospitality, Leadership and Profitability Workshop, Rapid Fire Challenge and Trans Inclusivity Workshop can be read here under the Education tab.

About the Western Foodservice Show

This premier 3-day event encompasses everything you need to master the emerging trends, amp up your profits, energize your business and engage your customers in unique and memorable ways. Join 8,000+ of your peers at the Western Foodservice & Hospitality Expo, where you’ll have access to the hottest menu trends, state of the art design and decor, the best in business education and 500 of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof!

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

Charlie Palmer and Clay Mauritson Take On Down Syndrome with their 9th Annual Project Zin

July 28, 2019 by evebushman

Healdsburg, Calif.–Chef Charlie Palmer and winemaker Clay Mauritson announce the ninth annual Project Zin event, taking place Friday, August 16-Saturday, August 17 at Hotel Healdsburg. This do-good wine weekend offers a series of dining and educational events hosted by Chef Palmer, Clay Mauritson and some of the industry’s most elite winemakers. Saturday evening’s preeminent wine event, Project Zin gathers some of the most sought after Zinfandels and Sonoma County chefs with all proceeds benefiting the Down Syndrome Association North Bay. Hotel packages and a la carte tickets are now on sale.

Saturday evening’s Project Zin event lines up 21 of the most highly acclaimed Zinfandel wines from Northern California. The number 21 is significant: in most cases of Down Syndrome there is an extra copy of chromosome 21, which changes the body and brain’s normal development. Clay and Carrie Mauritson’s ten-year old son Brady was diagnosed with Down Syndrome at the age of 2 ½, which led the Mauritson family to seek support from friends, family, and community organizations, including the Down Syndrome Association, North Bay (DSANB). In addition to DSANB, Clay solicited the aid of his close friend and winemaking partner, Chef Charlie Palmer, and Project Zin was born. In the years since Project Zin’s inception, the Sonoma County winemaking and culinary community has come together to raise over $750,000 for DSANB, providing much needed funds for research and support for individuals and families affected by Down Syndrome. A letter from Clay and Carrie Mauritson highlighting their personal challenges with Down Syndrome and the subsequent support they received from the DSANB can be found here.

Chef & Winemaker Talent

Now in its ninth year, the local and global winemaker and chef community comes out in droves to support a fellow winemaking family, as well as DSANB, including such prolific wineries as Robert Biale Vineyards, Carlisle Winery & Vineyards Ridge Vineyards, Williams Selyem, Seghesio Family Vineyards, and acclaimed wine country restaurants Dry Creek Kitchen, Valette, and SingleThread Farm – Restaurant – Inn, and more. A full list of wineries and restaurants can be found here: http://projectzin.org/talent/.

Events

Limited availability, for package guests only.

Rockpile Vineyard Lunch with Clay Mauritson (Mauritson Winery), Ian Blackburn (Beekeeper Cellars) and Andy Robinson (Seghesio Family Vineyards).

Guests will be picked up from Hotel Healdsburg and will wind their way to the top of the historic Rockpile Ridge Vineyard. Enjoy the breathtaking views from the heart of the vineyard while sipping a glass of Rosé with Clay, Ian and Andy. The afternoon will feature lunch served alongside a vertical of Rockpile Zinfandels. Your afternoon will conclude with a stop at Mauritson Winery where guests can enjoy coffee and a tour of the production facility. This is a truly fantastic experience to spend an afternoon filled with spectacular wine, delicious food and great company.

Saturday, August 17 | 11 a.m. – 2:00 p.m. | Rockpile Ridge Vineyard

Limerick Lane Vineyard Lunch with Jake Bilbro (Limerick Lane), Mike Officer (Carlisle Winery) and Chris Cottrell (Bedrock Wine Company)).

Guests will be escorted from Hotel Healdsburg to Limerick Lane located in the far northeastern corner of the Russian River, just south of Healdsburg. Enjoy the breathtaking views from the heart of the vineyard while sipping a glass of Rosé with Jake, Mike and Chris. The afternoon will feature lunch served alongside a vertical of Rockpile Zinfandels. Your afternoon will end with a stop at Mauritson Winery where guests can enjoy coffee and a tour of the production facility.

Saturday, August 17 | 11 a.m. – 2:00 p.m. | Limerick Lane Vineyard

Project Zin

Saturday evening’s Project Zin event is our preeminent food and wine event where guests will sample 21 of the most sought-after Zinfandels paired with tastings from Chef Palmer, Dry Creek Kitchen as well as top Sonoma County chefs.

The evening includes an inspiring Live Auction with Daryl Groom and Silent Auction where guests will have the chance to obtain rare, once-in-a-lifetime wine, food lots and travel packages. All proceeds go to Down Syndrome Association North Bay.

Saturday, August 17 | 6:30 – 9:30 p.m. | Hotel Healdsburg | $200 per person

Tickets & Hotel Packages
Tickets and hotel packages go on sale on June 12 at 11 am PST and can be purchased online at http://projectzin.org/tickets/. Tickets and package pricing are listed below.

A la carte tickets

Includes admission to event, unlimited tasting of Zinfandels and culinary creations

$200 (excludes taxes/fees)

Purchase ticket >

Rockpile Vineyard Lunch: $150

Limerick Lane Vineyard Lunch: $150

Project Zin Packages

All packages include two-night accommodations for two in a luxurious Hotel Healdsburg, h2hotel or Harmon Guest House room, daily gourmet breakfast and valet parking, VIP check-in to all events, welcome wine reception with Clay & Carrie Mauritson on Friday, August 16 at Hotel Healdsburg, two tickets to Saturday Vineyard Lunch of Choice, and two tickets to Project Zin.

Project Zin Hotel Healdsburg Package

Two-night accommodations for two in a Hotel Healdsburg Premier King Room

Package Price: $2,388.83 (15 packages available)

Project Zin H2hotel Package

Two-night accommodations for two in a h2hotel Eco-King Room

Package Price: $2,156.83 (5 packages available)

Project Zin Harmon Guest House Package

Two-night accommodations for two in a Harmon Guest House King Room

Package Price: $2,156.83 (5 packages available)

Art Beyond the Glass VIII Was Amazing!

July 19, 2019 by evebushman

Now celebrating its eighth year, Art Beyond the Glass VIII (ABTG) took place on Sunday, June 23, 2019 at Los Globos in Silver Lake. L.A.’s premier cocktail culture festival featured more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more, all while raising funds for Beautify Earth. Ria Soler and Josh Gelfand hosted the event. Los Globos was graciously donated to ABTG for the third consecutive year. Opened as L.A.’s first American Legion hall in the 1930s, Los Globos is a massive two-story venue with multiple rooms and state-of-the-art sound and lighting.

Yea, so this (nine photo grids) happened again. Such a fun event where we get to sample so many different spirits, are entertained by different themes at each bartender station, artists were painting, dj playing music and live music – all spread out through three exciting floors.

We had a lot of fun, and discovered a lot of great cocktails and spirits. Of note for us was Pomp & Whimsy Gin Liqueur in cocktails made by a crew in Alice in Wonderland costumes, bartenders wearing gas masks served up drinks made with Plymouth Gin, coffee liqueur served over rolled soy vanilla ice cream in the circus area, sailors serving up The Botanist gin, Jack Daniels in BRO-Tein Shakes in a cross-fit themed booth, 1856 whisky in a ball-park booth, Hendricks Gin in served up with some of the characters from Shakespeare’s Midsummer Night’s Dream (video), Ford’s Gin served up in an ice glass by more sailors, Redemption Rye in a campground for the “Lowboy Scouts of Echo Park Troop 1540” had a “survival remedy”, bartenders danced around a Fernet Branca ice sculpture (video), Aviation Gin cocktails by several bartenders dressed as Deadpool…

Lawrence Moore, of Lawrence Moore & Associates (Public Relations, Marketing Strategy and Social Media agency) said that more bartending teams dressed in themes than in any previous year – and this definitely added to the exceptional event for all.

Participating Bartenders

Adam George – The Nomad

Aly Iwamoto – Bavel

Bryan Tetorakis – The Varnish

China Morbosa – Eveleigh

Dan Sabo – Pali Hotels

Harry Chin – Here’s looking at you

Jason Yu – Songbird Cafe

Jesse Smyth Genever – Most Imaginative Bartender Finalist

Jodi Calderon – The Nomad, Normandie Club

Josh Suchan – Ice and Alchemy, The Wallace

Kim Stodel – Providence

Melina Meza – Broken Shaker, Bacardi Legacy Winner

Max Reis – Gracias Madre

Ryan Silva – Otium

Sean Lickliter – Republique

Tobin Shea – Redbird

Participating Artists and Performers

Anna Wingfield (Employees Only), Elizabeth Brice-Heames (Apotheke), Joel “Teknyc” Martinez (Madame Siam), and Peter Lloyd Jones (Everson Royce Bar) –and more – with Sweet & Chilli sponsoring the ABTG Local Artist Room in conjunction with the first-ever ABTG Media Lounge available for podcasters and Instagrammers.

This year the Jack Daniel’s Performance Stage featured Dream Machines, The Cauterizers, a return session by the dynamic duo of musician Brandon McCulloch and tap dancer Lee Howard. There were also DJ sets thanks to sponsor Azunia Tequila, who also donated all of the recyclable paper goods and non-plastic straws at this year’s event.

Sponsors

Azunia Tequila, Jack Daniel’s, Sweet & Chilli, The 86 Co featuring Fords Gin, Aberfeldy Single Malt Scotch, Amass, Ancho Reyes / Montelobos, Aviation Gin, Back Bar Project, Beam Suntory, Bombay Sapphire, Botanist Gin, Chareau, Fernet-Branca, Grey Goose, High West / Mi Campo, Hotaling & Co, Ilegal Mezcal, Jagermeister, Licor 43, MEXA Brands, Mulholland Distilling, Montenegro, Partida Tequila, Peroni, Plymouth Gin, Pomp & Whimsy, The Real McCoy / Combier / Liquid Alchemist, Redemption Whiskey, Singani 63, Slane Irish Whiskey, Spiribam (Rhum Clement), St Germain, Teeling Irish Whiskey, Tromba Tequila, Uncle Nearest Whiskey, William Grant feat. Hendrick’s Gin, Woodinville Whiskey, Q Drinks, East Imperial, Miracle Mile Bitters, Ventura Spirits and West Coast Ice Provisions.

As always, Art Beyond the Glass VIII is being produced with the participation and support of the USBG Southern California Chapter.

About Art Beyond the Glass (ABTG)

This annual event showcases the artistic pursuits of bartenders outside of their bars. At ABTG, everything from the cocktails to the art and music is created and performed by bartenders. Art Beyond the Glass has also grown into a national event, and ABTG VIII is welcomed participants from across the country: Julian Cox (Tartine Manufactory) and co-host Josh Gelfand from the Bay Area; Brynn Blackstone (Raised by Wolves, San Diego), and Chris Barrett & Colby Poulin (A Clockwork Pour) from Oklahoma City, which is hosting its fourth ABTG later this year. Proceeds from every ABTG event are donated to a cultural nonprofit organization. Since its inception in November 2011, ABTG has donated over $171,000 to nonprofits across the country and following ABTG VIII, the fundraising total will potentially top $200,000. “We’ve had such an amazing response from the whole bar community this year. Everyone has been working so hard to make this the biggest Art Beyond the Glass yet,” says Clare Ward (Hippo), Head of Production.

Art Beyond the Glass was co-founded in 2011 by Courvoisier National Brand Ambassador, Zahra Bates and Daniel Djang, Founder of the cocktail and spirits blog, Thirsty in LA, and Content Manager at Discover Los Angeles. “We are so grateful to the extraordinary family of L.A. bartenders and our wonderful sponsors that have donated their time, talent and product on behalf of these vital nonprofits. From saving an arts facility from closing to restoring a historic mural and contributing to the construction of a public radio station and community gathering place, Art Beyond the Glass will continue to make a positive and lasting impact on L.A.’s cultural legacy,” says Djang.

About Beautify Earth

Once upon a time there was a street dubbed “Stinkin’ Lincoln,” named after a run down and dreary street on the west side of Los Angeles. That street is Lincoln Blvd. Evan Meyer, a local Santa Monica resident decided to take action and coordinate murals on dozens of walls on this street in Santa Monica and Venice. Others followed suit around the country, labeling their own “Beautify” projects after their street, town, or city. And there the movement was born – The team formed a 501(c)3 non-profit and became Beautify Earth. It all started right here in our hometown of lovely Santa Monica. Learn more at www.BeautifyEarth.org.

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

Twitter: @ABTGLA

Instagram: @abtgla

www.ArtBeyondtheGlass.com.

Los Globos

www.ClubLosGlobos.com

What’s New in Wisconsin Dells: From Lavender to Libations, Adult Offerings Abound

April 24, 2019 by evebushman

WISCONSIN DELLS, Wis. – Wisconsin Dells is famous as a family vacation destination. However, with the addition of a new winery, wine bar, lavender farm, outdoor music venue and expanded world-class spa, “The Waterpark Capital of the World!®” is quickly becoming a hotspot for adult travel groups and couples, as well.

Vine and Stein
Local, artisanal wineries have become increasingly popular travel destinations, and the Dells area, in particular, has become a magnet for wine lovers. Home to five wineries – including the state’s oldest and largest, Wollersheim Winery & Distillery – it is also home to the state’s newest. Set to open this spring, Broken Bottle Winery will temporarily source its grapes from the vineyard of parent Baraboo Bluff Winery while its own vineyard fully takes root. The winery will feature two indoor bars, plus a large front porch for sipping outside.

Wisconsin Dells also will welcome a new premium wine bar in the historic downtown area this summer. In addition to wine, Kilbourn Cork will also feature single-malt whiskies, small-batch bourbons and other handmade spirits, as well as local and regional craft brews and seasonal small plate selections – not to mention an outdoor fire pit.

Beer aficionados will find a new microbrewery in the Wisconsin Dells area in 2019. Tumbled Rock Brewery & Kitchen, nestled in the hills near Devil’s Lake State Park, is a family-friendly restaurant and brewery boasting a wood-fired oven, pizzas and pub food. Its stouts, witbiers and IPAs are brewed in-house.

For a little caffeine to balance the libations, guests can visit Bella Goose Coffee’s new roastery located downtown Dells on Eddy Street. Customers can tour the roastery, participate in coffee tasting events and purchase freshly roasted coffee beans. Bella Goose creates a craft coffee experience with pour over coffee, seasonal smoothies and juices, and their signature waffle bar complete with toppings.

Spa Experiences: Pass the Salt, Please
Halotherapy, more commonly known as salt therapy, is a trending treatment in the wellness industry. Spa Kalahari & Salon has added a salt therapy room that incorporates pure organic Himalayan salt and a halogenerator, which changes pure salt into salt vapor. When inhaled, the vapors detoxify the body and boost the immune system.

Similarly, Sundara Inn & Spa now offers a salt therapy treatment room as part of its recently completed 40,000-square-foot expansion. In this salt microclimate, salt crystals line the floor and walls as the halotherapy generator adds to the curative feel. Sundara’s expansion also includes new woodland suites, a dedicated restaurant, meditation spaces, a second outdoor pool, a signature indoor sanctuary, waterfalls, and replicated casts of the Cambrian sandstone bluffs seen along the Wisconsin River.

Love Lavender
Soothing scents, pastels and memorable flavors can be found at the New Life Lavender & Cherry Farm. Open June through September, this family-run farm is tucked away in the beautiful bluffs of the Baraboo Range. Guests can enjoy homemade lavender ice cream and original lavender cherry pies made fresh at the farm, in addition to handcrafted lavender soaps and lotions. Guided tours of the fields are offered, examining the 21 varieties of lavender grown on the farm, as well as Wisconsin’s sustainable agriculture industry.

Bon Appetit
Riverfront Terrace in downtown Wisconsin Dells has created a collective space to showcase the arts and celebrate the Wisconsin River. This hangout spot will open for its first full season this spring and have plenty of live music, food and drinks, and, of course, spectacular views.

The Vue Restaurant located in the River Inn Resort is slated to debut its first season this spring. The Vue is nestled along the Wisconsin River offering 180-degree views of the Sand Stone cliffs along the Upper Wisconsin Dells. A perfect choice to sip a local libation and watch the setting sun.

Hot Rocks – Sear.Sizzle.Savor. is the only restaurant of its kind in Wisconsin, the tiki-themed dining experience empowers guests to cook their food at the table on lava stones heated to 750 degrees Fahrenheit. Dating back to 7,000 B.C., hot rock cooking is one of the oldest styles of cooking.

Innovative Fun
The Wilderness Resort – America’s Largest Waterpark Resort – continues to add fun to its indoor inventory with a trio of rock-climbing walls to their Timberland Playhouse area. The three vary in difficulty and design, giving visitors a wide range of challenges.

The American Resort & Treehouses will offer some natural heat relief this summer with the debut of The Lagoon with 250,000 gallons of naturally filtered water complete with a cascading waterfall, stone grotto, and lazy stream.

For something exciting Knuckleheads Trampoline Park * Rides * Bowling will debut Hologate Virtual Reality (VR). This award-winning VR takes the gaming experience to a new dimension, with zero motion sickness. Suitable for all ages and skill levels.

Tournament Golf Courses
Wild Rock Golf Club at the Wilderness has been selected by the United States Golf Association to host a qualifying round for the 2019 U.S. Open on May 8. This magnificent 18-hole course, built on a former quarry, was designed by Hurdzan-Fry, the same duo who created Erin Hills, site of last year’s U.S. Open. The course incorporates an old stone quarry and a woodland area with a stream, as well as extreme elevation changes. Many holes play up and down the sandstone ridges for which the Dells is famous, and offer views of the quartzite cliffs of the Baraboo Range.

A memorable 9-hole course can be found in nearby Baraboo, adjacent to Ho-Chunk Gaming. Fairfield Hills Golf Course & Driving Range offers golfers the chance to play 3, 9, 12, or 18 holes. Recognizing that many golfers may not have enough time for a full 18-hole round, Fairfield Hills is one of the few Midwestern courses with a 12-hole option. This unique course was awarded the Golf Course Owners of Wisconsin’s 2018 “Golf Course of the Year” ranking in the 9-hole category.

For more information, and to order the 2019 Wisconsin Dells Vacation Guide, go to http://www.wisdells.com.