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
I think this is my 4th 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.
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.
There is a growing trend for restaurants with only a wine and beer license to serve beverages that mock popular cocktails, and are made with a wine or soju-based fermented beverage instead of a distilled one. (To explain: there are large fees attached to these licenses, and one for distilled spirits is much higher than one for wine and beer alone.) The latter of the two used most often used, the Soju, is the one I’m writing about today.
NPR.org defines Soju as “…(from) South Korea…a clear spirit (that is) traditionally made of rice. It’s about 20-percent alcohol and has a light, slightly sweet taste…(read more)”
Below are some of the flavors the soju takes on from the “Han Soju” line from Han Spirits, to give you an idea of what can be done with them. Their website advertises a Soju-based vodka at 80 proof, which would undoubtedly require a license to serve spirits. The other flavored Soju drinks are much less alcohol:
HAN Asian Vodka 80 (40% abv)
HAN Asian Vodka (Soju) 48 (24% abv)
HAN Cane Soju (24% abv)
HAN TEQ Soju (24% abv)
HAN Citruss Soju (24% abv)
HAN Fire Soju (24% abv)
(Note about alcohol levels: Spirits are usually up towards 80 proof, also shown at 40 ABV. Alcohol content and ABV as defined by Wikipedia: In the United States, alcohol proof is defined as twice the percentage of ABV.)
So, you may be dining at a restaurant that is serving up a cocktail that may have less alcohol than it’s true counterpart. Did you know that? It should be clearly stated on the menu, but if you just order a Bloody Mary, and it’s made with soju instead of vodka, I hope that you are informed beforehand.
I’ve seen these drinks at up to 50 percent less in price than their distilled counterparts, but unless you know what soju is already, or are informed that your drink is not made with vodka when you order it, you may not even notice the difference in alcohol percentage – but you did save a few dollars. Especially important to be aware of is that a soju vodka and a pure vodka are both colorless and tasteless, making it even harder to discern a difference.
An interesting article, albeit over a decade old, helps explain why our restaurants can even serve soju – a little higher in alcohol than wine’s 12 to 16% ABV – without a spirit’s license, “After some lobbying by the Korean Restaurant Owners Assn., a bill by Sen. Richard Polanco (D-Los Angeles) passed in 1998, allowing the sale of soju by establishments previously licensed to sell only beer and wine in California. ‘Soju is served as a traditional drink accompanying spicy Korean meals and used to enhance the meal’s flavor’”….(read more)”
A couple of times when I visited the Western Foodservice Show I tasted through some of the wine-based “spirits” as well as some spirit-flavored sojus. I found them palatable, and somewhat interesting! The benefit to a restaurant with a wine and beer license alone is that it may help them to be competitive with one that has a full liquor license. These beverages can help a restaurant save on the cost of a full license to serve spirits, and keeps the alcohol content low for those drinkers that desire it.
Want to try a soju-based cocktail? One favorite I found in our valley is the uber-refreshing Cucumber Soju Cocktail served up by Xevichez Sushi Bar – a sushi bar that spices up the usual fare – that is located on Town Center Drive. It’s served in a large bottle, and even if you share the entire bottle with one to two pals, it still packs a wallop. As it’s a sushi bar it didn’t faze me at all to have a soju-based drink, but if I’m in a steakhouse, or some other American restaurant, I’m going to want real spirits, or some damn fine wine. Polanco is right, in my opinion, to have pushed for soju – to accompany spicy Korean meals.
What’s your opinion?
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.
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.
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
The Torch Award, which symbolizes Illumination, Energy, Joy, Victory, Enlightenment, Hope and Education will be presented to Roy Choi on Sunday, August 25 at 3:30 pm on Center Stage by The Western Foodservice & Hospitality Expo and The California Restaurant Association. This prestigious award was created to honor outstanding chefs and/or restaurateurs who embody all those qualities and characteristics. Roy was chosen for his outstanding knowledge and leadership; philanthropic and community efforts; extraordinary talent and creativity; and his innovation and inspiration.
First off, thanks go out to the California Restaurant Association, sponsor of the expo, for an amazing job bringing in so much restaurant talent to the Western Foodservice and Hospitality Expo 2015.
My fave discoveries are listed down below. But for those that only have a couple of minutes see our YouTube slide show and check out this award-winning news I received after the close of the show:
The Winners of the People’s Choice Awards for the Innovative New Product Gallery were announced today at the Western Foodservice & Hospitality Expo, being held at the Los Angeles Convention Center. Thousands of attendees voted for their favorite products. The Overall Winner was Fresh Origins for their Unique Flower Buds are succulent, juicy and salty. The 1st Place Runner Up was Spindrift for their fresh squeezed seltzer cans – cucumber, lime and grapefruit; and The 2nd Place Runner Up was Menuvative for their Tablet Menus. The winner of the Best New Product in the Food Trends Experience was Yummy Baking for their Gourmet Dessert Cups and Bites. In addition, Annie Doung, Strategic Buyer, Panda Restaurant Group, Rosemead, CA, won a $500 shopping spree on the show floor.
There was a lot to learn from all of the classes offered at the show. I attended: The Women’s Entrepreneur’s Circle; BYOB – Build Your Own OUTstanding Business – The Secret Sauce for Making your Business Stand OUT; LEADERChoice – The Four Essential Ingredients of Successful Leaders; What’s Hot and What’s Not in Social Media and an awesome round up of some of the latest food trends in a brief meeting called Pitch the Press that I think readers would be most interested in.
Pitch the Press
Borges USA – Caters to the Mediterranean lifestyle with Star olive oil from Southern Spain and salad dressings.
Fresh Origins – Their unique eatable flowers are newly enhanced with their latest product, Flower Buds, that have visible water crystals giving the flower both a juicy and salty flavor. Perfect for fine-dining chefs and plate presentation.
Heineken USA – Introduced a new “BrewLock Draught Beer System” that has 100% yield and reduces foam problems.
HotSchedules – A mobile app for employees to check their schedules; works for restaurants, retail and hospitality industries. This management program promises to be 75% faster than any existing programs.
Karoun Dairies – Mediterranean cheese, dairy products, yogurt, yogurt spread, yogurt drinks with probiotics and more.
Leafware – Really cool looking trays made from all natural fallen palm leaves for one-time use that can be branded with your logo.
O Olive Oil – Fruit cut cold pressed 100% Extra Virgin Olive Oil and vinegars, located in the heart of wine country between Napa and Sonoma.
OtaJay Japanese – Komachi sauces found at Benihana restaurants.
SociaReach – This “organic social marketing program” is available for the customer to post on Facebook while dining, and then pushed through Yelp if favorable review. A tablet is provided in the restaurant for instant check ins and likes. Customer gets an emailed thank you afterwards.
Superior Farms – An American-based company now specializing in lamb bacon for use in salads and sandwiches. Available nationwide. (We tried it, not as greasy, a bit gamey, 100% tasty.)
Tap it Brewing – Located in San Luis Obispo, Tap it Brewing has its own hop farm and makes up to 3 batches per year. Their current big seller is called Snafu.
TossWare – Crystal clear upscale disposable and recyclable plastic drink ware priced between .60 and $1.25 each. The rep said that their glasses have a better “mouthfeel” than their competitors.
Uppercrust – From Toronto, Canada we got KILLER Nutella products; we know because we tried them. A beignet filled with Nutella was one, as well as Nutella filled vanilla and chocolate cookies. At press time we have a tray of Nutella brownies just itching to be sampled.
Vessi – A charging station that comes with remote hand-held units that have various cords for different smart phones. A patron exchanges an ID card for its use. Avoids guests searching for outlets, overuse of outlets, guests sitting on floors near outlets…very cool.
WorkPop – A website-based hiring platform company, based in Santa Monica, that is free for restaurant owners to post their available jobs.
Wunder Bar – From bar guns to pizza sauce dispensers, Wunder Bar dispenses multiple pre-measured pours from one spot.
Samosa King – An add-in to our press event, the owner of this company shared her love of cooking samosas as a child. She uses all hand ground spices and “nothing from the market.”
The Food Trends Experience is a tasting adventure providing direct access to product, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more! Presented within the Show, the Food Trends Experience is your fastest and most convenient way to see, taste, discover and learn about the culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits.
A few of the companies participating in the Food Trends Experience (The ones I was able to check out or try a sample are in bold below)
A.I. Foods Corporation
Amay’s Bakery & Noodle Co., Inc.
Edibles by Jack
Kraft Lifeway Foods Inc.
Neostar USA LLC
O Olive Oil
San Diego Pretzel Company
Sparrow Lane Artisan Vinegar & Oil
Tasted and loved (Besides those I’ve already mentioned.)
Agstandard Smoked Almonds, Primitive Feast (samoosas), Coconut Bliss (extra creamy coconut ice cream), LA Baking Co., Savour Kitchen spice blends, Kradjian Importing Co. (flavorful olives and dolmas), Yanni Grilling Cheese, Prince Waffles authentic Belgian cuisine, French Confection Bakery, Lilly’s Hummus, Demitri’s Bloody Mary Seasoning, Honey Smoked Fish Company (great salmon and fun video), Taisetsu sake, Glossop’s Premium Bar Syrups (interesting flavors like Lemon Lavender and Smoked Sugar),Torani (look for NEW syrups for blended coffees, etc.), Imurya’s Mochi Coconut Cream Frozen Dessert (especially the Salted Caramel and Yuzu Citrus), Fresh Origins (herb, fruit and flower crystals to put on the rim of a cocktail or over a dessert, and beautiful edible flowers including the new salty and sweet Flower Bud), Fresh Noodle (a wide array of “custom” ramen), Popkoff’s Dumplings, Bridgford (beautiful bread cones for food displays), Fosselman’s Ice Cream, LA International Wines (we sampled a few nice blends from Baja, CA) and KomBucha Dog beer brewed from teas adorned with labels with rescue dogs.
Although I didn’t do a lot of beer-imbibing, a partial list of 2015 participating brewers, brought to you by the California Craft Brewers Association, included:
Trumer Pils Brewery
Tap It Brewing Company
The Dudes Brewing Company
Mad River Brewing Company
Dust Bowl Brewing Company
Three Weavers Brewing Company
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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.
I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.
The favorites for me this year in both food and beverage include:
Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.
This year I attended two classes and share my notes from each below:
Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.
I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:
- Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.
- Make sure your staff knows what items you make the most money from and push those.
- Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.
- A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”
- Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)
- Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.
- Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.
- Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.
- Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.
- Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.
- Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.
- Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.
Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.
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, 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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com