Eve's Wine 101

KNOB CREEK® BOURBON PARTNERS WITH SMITHEY IRONWARE® TO RELEASE A LIMITED EDITION CAST IRON SKILLET IN TIME FOR THE HOLIDAYS

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Honoring the brands’ shared commitment to the art of craftsmanship, the Knob Creek x Smithey 18x Seasoned Limited Edition Cast Iron Skillet Set celebrates the re-release of Knob Creek® 18 Year Old Bourbon

CLERMONT, Ky., /PRNewswire/ — Knob Creek®, a leader in the Small Batch Bourbon category, announces a partnership with Smithey Ironware, premium manufacturer of artisanal cookware, to create a limited edition high-quality cast iron skillet. To celebrate the re-release of Knob Creek 18 Year Old Bourbon, the skillet is seasoned 18 times, 15 times more than Smithey’s traditional skillets, creating a naturally non-stick cast iron with a rich, deep copper color and easy-to-clean finish.

“Knob Creek fans appreciate the quality of intentional workmanship, and we’re excited to re-release our extra-aged Knob Creek 18 Year Old for a limited time,” said Seventh Generation Master Distiller Fred Noe. “The partnership between Knob Creek and Smithey Ironware came from the passion that both brands have for the details, whether it’s with cooking or in a fine glass of bourbon. With this special 18x seasoned cast iron skillet, we were able to come together and create a product that celebrates those fine details, alongside the re-release of Knob Creek’s oldest release to date.”

Savoring the aging process, Knob Creek transforms as it matures in its oak barrels and a cast iron’s performance improves as layers of seasoning builds with each use. Aged twice as long as its flagship bourbon, Knob Creek 18 Year Old is a complex yet balanced bourbon with deep flavors of caramelized oak and sweet vanilla with a warm finish. Just like the deep flavors that are developed when cooking with a cast iron skillet, Knob Creek 18 Year Old has exceptional full flavor.

“The partnership between Knob Creek and Smithey came together seamlessly. Both brands stand on the pillar of detailed craftsmanship, so creating a product together that demonstrates that was only right,” said Smithey Ironware Founder, Isaac Morton. “We’re excited to offer this exclusive cast iron skillet to compliment the 18 years that Knob Creek’s expertly aged limited edition bourbon, and we know culinary and bourbon fans alike will really appreciate what we’ve designed together.”

For home cooks and bourbon aficionados, Knob Creek and Smithey Ironware worked with Brian Landry, Executive Chef The Kitchen Table, QED Hospitality, to create three unique recipes with the 18x seasoned cast iron skillet in mind. Each dish incorporates Knob Creek expressions as an integral ingredient and highlights the whiskey’s robust flavors, giving fans the opportunity to experience the ultimate sipping and savoring experience. These recipes will be available with purchase of the Knob Creek x Smithey Cast Iron Skillet Set at https://smithey.com/products/knob-creek-x-smithey-18x-seasoned-cast-iron-skillet-set.

For those looking to experience artisanal craftsmanship, the Knob Creek x Smithey 18x Seasoned Cast Iron Skillet Set is here just in time for the holidays. Starting on October 20, the set will be available in limited quantities at https://smithey.com/products/knob-creek-x-smithey-18x-seasoned-cast-iron-skillet-set, for $300.00. Each set features the limited edition 12-inch 18x seasoned cast iron skillet, two custom Clayton & Crume leather coasters and Knob Creek-inspired recipes. Knob Creek 18 Year Old is also available in limited quantities at nationwide retailers with an SRP of $169.99 for a 750mL bottle.

About Knob Creek® Bourbon
Knob Creek has set the standard for super-premium whiskey for three decades by crafting extraordinary full- flavored bourbon with a rich taste. Knob Creek bourbons and ryes are patiently aged to perfection in new, maximum charred American Oak barrels to impart the biggest and fullest flavor on our whiskey. No matter the expression, Knob Creek is crafted without shortcuts and embodies the pre-Prohibition style that founding distiller Booker Noe created in 1992. Since then, Knob Creek has lived up to such standards with the introduction of Knob Creek Straight Rye Whiskey in 2012, and later on, Knob Creek Single Barrel Select Rye Whiskey. In recent years, Knob Creek announced the permanent addition of Knob Creek 12 Year Old Bourbon to its portfolio, launched two limited releases, Knob Creek 15 Year Old Bourbon and Knob Creek 18 Year Old Bourbon, and announced the addition of an age statement to its flagship rye whiskey, Knob Creek 7 Year Old Rye Whiskey.

About Beam Suntory
As a world leader in premium spirits, Beam Suntory inspires the brilliance of life by delivering great consumer experiences through its world-class portfolio of brands. Known for its craftsmanship of premium whiskies, including Jim Beam®, Maker’s Mark®, Basil Hayden® and Knob Creek® bourbons; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki™; and leading Scotch brands including Teacher’s, Laphroaig® and Bowmore®, Beam Suntory also produces leading brands such as Courvoisier® cognac, Tres Generaciones®, El Tesoro® and Hornitos® tequila, Roku™ and Sipsmith® gin, Canadian Club® whisky, and is a world leader in ready-to-drink cocktails, with brands like -196 and On The Rocks™ Premium Cocktails.

A global company with approximately 6,000 employees in more than 30 countries, one of Beam Suntory’s core values is Growing for Good and through its Proof Positive sustainability strategy, the company has committed to ambitious goals and investments to promote environmental sustainability in its operations, ensure the company has a positive impact on the communities where employees live and work, and programs to educate and inform consumers to make the right personal choices about drinking. Headquartered in New York City, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

About Smithey Ironware
Smithey Ironware Company crafts premium quality cast iron and carbon steel cookware in the USA. Smithey makes cookware that is as beautiful as it is functional with smooth interior surfaces that are naturally non-stick and easy to clean. Every Smithey is designed to become a family heirloom and will last lifetimes.

Knob Creek® Kentucky Straight Bourbon Whiskey, 50% Alc./vol. ©2023 James B. Beam Distilling Company, Clermont KY.

SOURCE Beam Suntory Inc.

Viola Buitoni Unearths History and Geography of Italy’s Most Iconic Gastronomic Staples and Flavors in Artfully Photographed New Book 

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San Francisco — In Italy by Ingredient: Artisanal Foods, Modern Recipes (September/October 2023; Rizzoli New York, ISBN: 978-0-8478-7364-7, Hardcover), Viola Buitoni invites everyday cooks to dig into and savor the beloved staples of Italian cuisine at the heart of delicious, sensual meals. In a way that’s down-to-earth and evocative, Buitoni puts iconic Italian ingredients — from homey polenta to Umami-packed anchovies — in the context of history and geography. Then, complemented by gorgeous images from food photographer Molly De Coudreaux, she shows how to create these wonderfully satisfying and easy to make Italian dishes right at home in any American kitchen. 

“My cooking is built on the wisdom of those who came before me; I hold and recognize their influence always,” Buitoni states. Along with knowledge and tradition, she brings her whole self to cooking, stepping up to the stove with all her senses lit. “I listen, I smell, I touch, I watch, I taste,” she says. “My hand in the kitchen is intuitive; it relies on good ingredients.”

Buitoni introduces cooks of all skill levels to the simple art of folding the character of signature Italian ingredients into daily meals in Italy by Ingredient. Filled with engaging descriptions, simple and precise directions, and practical advice, all infused with good humor and a passion for good food, Italy by Ingredient is Buitoni’s heartfelt gift to home cooks across America — a generous introduction to cooking and eating like a native Italian, sensuously and with gusto.    
        
For more information, please visit: www.rizzoliusa.com.

About the Author: 
VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, the capital of the Umbria region of Italy. After moving to the U.S. to attend New York University, Buitoni started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco, where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely at Milk Street and in person at 18Reasons + The Civic Kitchen in San Francisco. She also leads immersive food tours, off-the-beaten-path, in Italy. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. She lives in San Francisco’s Mission District with her husband, son and tiny dog. 

TASTE OF THE SANTA YNEZ VALLEY RETURNS SEPT. 28-OCT. 1

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Tickets now on sale for nearly two dozen events, each offering unique, up-close chance to wine and dine with the Santa Ynez Valley’s chefs and winemakers 

(SANTA YNEZ VALLEY, Calif.) — Tickets for Taste of the Santa Ynez Valley, the four-day, six-town celebration of the region’s bounty held each fall, are on sale now, Visit the Santa Ynez Valley announced. Held from Sept. 28-Oct. 1, the four-day, six-town celebration offers an experiential culinary exploration of the region’s food, wine, and more — and the people behind it all. 

Brought together by two of the West’s most respected travel brands—Visit the Santa Ynez Valley and Sunset Magazine—the unique event showcases the best of the region. More than 100 restaurants, wineries, tasting rooms, breweries, and distilleries will collaborate for more than a dozen main and ancillary events set in and around the distinct communities that make up the Santa Ynez Valley — Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang. 

“Taste of the Santa Ynez Valley offers an intimate and immersive view of what makes this region so appealing, in a way that is both memorable and fun,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley, which is overseeing the event’s production. “Whether you are a local or a visitor, Taste of the Santa Ynez Valley is a can’t-miss opportunity for anyone who wants to savor the region’s wine, food, and experiences.” 

Taste of the Santa Ynez Valley explores specific communities each day, beginning with a day in Los Alamos, the region’s burgeoning haven for foodies, on Thursday, Sept. 28. The celebration ends on Oct. 1, with the best of Solvang. Along the way, attendees are invited to enjoy wine and beer tastings, special communal and chef-driven dinners, vineyard experiences, horseback riding, wine tumbler making, and much more. 

This year’s late-September start for Taste of the Santa Ynez Valley also represents the earliest start for the event, during what many consider to be a favorite time of year in the region for the season’s mild temperatures and the buzz of harvest.

“Early fall’s combination of ideal weather and the excitement of harvest has always brought an alluring energy to the region,” Sim said. “There may be no better way to harness that energy than by celebrating over the four days of Taste of the Santa Ynez Valley.”

This year, 5% of all ticket sales for every Taste of the Santa Ynez Valley event benefits People Helping People, a local nonprofit that is a primary provider of human and social services in the region.

For more information on tickets and a full list of Taste of the Santa Ynez Valley events, dates, and times, visit TasteSYV.com.

About the Santa Ynez Valley:
Barely two hours from Los Angeles and a scenic four-hour drive from San Francisco, the Santa Ynez Valley is home to six distinct towns each with its own culture, vibe, and menu of experiences. Blanketed with fruitful farms and vineyards, the California Central Coast wine region’s temperate weather allows for year-round activities of all sorts, spread throughout the historical communities of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang. Destination dining and world-class wines await, accompanied by lodging at every level, all painted into atmospheric backdrops that colorfully mesh Old World and Old West. Visit more than 100 wineries, feast on chef-driven cuisine, and enjoy festive events and design details from Victorian-era to mid-century to modern Danish. For more information, including a listing of wedding venues, restaurants, wineries, tasting rooms, and events, go to VisitSYV.com.

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TASTE OF THE SANTA YNEZ VALLEY

Thursday, Sept. 28

  • Los Alamos Wine Tasting Reception at The Maker’s Son, featuring wines from Los Alamos and the Santa Maria Valley: 4-5:30 p.m.
  • Los Alamos Dinner, served on a communal table on Bell Street and showcasing Full of Life Flatbread, Bell’s, PICO, Plenty, and Bob’s Well Bread Bakery and paired with Los Alamos and Santa Maria Valley wines: 6-8 p.m.

Friday, Sept. 29

  • Vino Vaqueros Horseback Riding: 9-11 a.m.
  • Zipline Tour with Highline Adventures: 9-11 a.m.
  • Vineyard Tour & Tasting with Lumen Wines: 9-11 a.m.
  • Los Olivos Wine Tasting Reception at the Coquelicot Tasting Room Courtyard, featuring wines from Los Olivos, Ballard Canyon, Santa Ynez, and Happy Canyon served with local bites: 4-5:30 p.m.
  • Los Olivos Dinner, served on a communal table at The Inn at Mattei’s Tavern. Featuring cuisine from the kitchens of Mattei’s Tavern, Bar Le Cote, S.Y. Kitchen, Los Olivos Wine Merchant Café, and Enjoy Cupcakes, and paired with wines from Los Olivos and Ballard Canyon: 6-8 p.m.

Saturday, Sept. 30

  • Horseback Ride and Classic Cowboy Breakfast at Alisal Ranch: 7:15-11:15 a.m.
  • Haywagon Ride and Classic Cowboy Breakfast at Alisal Ranch: 8:30-10:45 a.m.
  • Guided Hike on the Midland School Trail System, led by Midland students: 9-11 a.m.
  • Zipline Tour with Highline Adventures: 9-11 a.m.
  • Create Your Own “Chato” Wine Tumbler with Community Clayworks: 10 a.m.-noon.
  • Buellton Beer-Focused Tasting at Figueroa Mountain Brewing, featuring Santa Ynez Valley craft beer and Sta. Rita Hills and Buellton wines: Noon-3 p.m.
  • Santa Ynez Tasting Reception and Dinner at The Victor’s Coach House. Sample wines from Santa Ynez and Happy Canyon and cuisine from the kitchens of The Victor and other favorite Santa Ynez restaurants: 5:30-8:30 p.m. 

Sunday, Oct. 1

  • Stolpman Hike with Wine Tasting: 9-11 a.m.
  • Zipline Tour with Highline Adventures: 9-11 a.m.
  • Solvang Food and Wine Tasting at Solvang Park, featuring cuisine from the kitchens of Solvang’s favorite restaurants and paired with Santa Ynez Valley wines, local craft beer, and live music: Noon-3 p.m. 

New Late-Night Haven for Food and Wine Lovers Opens in Napa

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The Haven at Copia offers luxe terrace views, innovative cocktails, and small bites as only the CIA can

Napa, CA, – The CIA at Copia is adding a new late night destination to the Napa community: The Haven, which debuted on July 28, will be The Culinary Institute of America’s first cocktail-focused bar across all of its campuses. Using The Grove’s kitchen elevator, guests will arrive at the second floor entrance, greeted by a retro floor-to-ceiling cocktail-inspired mural to set the tone. The Haven’s balcony is the place to relax in open air and take in the views of the CIA at Copia’s beautiful gardens and Napa skyline. 

“The Haven was born from the idea to create a different, after-hours spot in Napa’s Oxbow District. The concept began with the idea of a pre-Prohibition lounge – guests would come in through the kitchen and pop out into a cozy, late-night spot where they could enjoy delicious food, a killer cocktail, and a great time.” Thomas Bensel (Managing Director – California Campus, CIA at Copia)

FOOD & BEVERAGE

The Haven’s beverage program is a collaborative effort between consultant Josh Harris (Bon Vivants Hospitality, Trick Dog) and the CIA at Copia team led by beverage educator Traci Dutton. The Haven offers a short list of creations inspired by the trailblazing author of The Bar-Tender’s Guide, “Professor” Jerry Thomas, as well as influential mixologists and trends from throughout the Institute’s history. The bar will also offer a rotating selection of tapped cocktails, alcohol free cocktails, plus local and international wines and beers. Most prices will range between $14-$20. 

Beverage menu highlights include:

Mai Tai Consommé

The Ritz Cocktail

Fig Leaf Daiquiri

Blackberry Cobbler

Coffee Old Fashioned

Napa Valley Sour

Dr Long Pepper

DIY- G&T with house-made tonic, New American style gin and fresh garden garnishes.

With a traditional Josper grill and oven on site, The CIA at Copia’s culinary team created a menu of small, shareable plates that pull flavor from live-fire cooking, complementing the outdoor setting and featuring seasonal ingredients from the garden below. Dishes vary in price between $8-$24. 

Menu highlights include:

Lamb Arrosticini (Skewers) w/ MintSalsa Verde & Charred Cherry Tomatoes

Kampachi Crudo with Citrus & Fennel

Ember-Roasted Artichoke w/ Fava Bean “Aioli”

Baked Caciocavallo Cheese

Marinated Anchovy on Grilled Toast w/ Smoked Tomato Paste & Basil Oil

Duck Pintxo with Harissa & Sumac on Israeli Couscous

Grilled Octopus with Potatoes & Smoked Paprika

Wagyu Steak “Tagliata” with Arugula, EVOO & Lemon

DESIGN

With Hague blue walls and gray accents, The Haven is a space reminiscent of the art deco era. Statement pieces such as an original mural, custom bar, cozy furnishings, contemporary glass chandeliers and timeless barware set the tone for a fun, elegant evening in Napa Valley. Soft lights and club tunes complete the scene. 

ABOUT THE HAVEN 

Tucked away on the second floor of The CIA Copia, overlooking the garden, the unassuming balcony feels like a secret getaway in the Oxbow District. The Haven honors the origins of classic cocktails with an emphasis on technique, presentation, flavor and high quality ingredients, all hallmarks of the CIA style of hospitality. To learn more about The Haven, visit CIAatCopia.com or follow on Instagram. 

ABOUT THE CIA AT COPIA

Hailed a “foodie wonderland” by The New York Times, The Culinary Institute of America (CIA) at Copia is an epicurean destination in downtown Napa, where guests can immerse themselves in the past, present, and future of food. Located in the Oxbow District, The CIA at Copia offers an array of enticing culinary experiences delivered by CIA chefs and experts, including hands-on cooking and beverage classes; lively public events and art exhibits; a signature garden-to-table restaurant; an exclusive 3D interactive dining experience; Lunch Box, a casual weekday eatery; Wine Bar, a self-service tasting experience; a culinary and lifestyle-themed marketplace; and The Chuck Williams Culinary Arts Museum. The CIA at Copia is also a unique setting for weddings and private events. All proceeds from The CIA at Copia benefit CIA student scholarships. For more information visit CIAatCopia.com

Perlises Pick Vega Vineyard and Farm

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With the refrain of 1970s Peter Allen song “Everything Old Is New Again” seemingly ringing in our ears, we were looking forward to visiting some of our old favorites in Santa Barbara County from the 1980s and 1990s while also exploring some new-to-us wineries. It turned out that our first stop was a little bit of both.

Mosby Winery and Vineyards was founded in 1977 by Bill Mosby in what is now known as the Santa Rita Hills AVA of Santa Barbara Country, just south of the Highway 101 exit to Buellton, with a focus on Italian varietals. When the Mosbys acquired the property, it carried the name of Rancho de la Vega, named as such in 1853 by its then owners Dr. Roman de la Cuesta and his wife Michaela Cota. The Mosbys originally kept the name Vega Vineyards but eventually changed it to Mosby Winery. Bill Mosby passed away in June 2020.

The property was acquired in 2022 by Karen and Jimmy Loizides, who had already made a name for themselves in the area with restaurants such as Sear Steakhouse and Maverick Saloon as well as K’Syrah Catering. They renamed the property Vega Vineyard and Farm, hearkening back to its original name and rich history. Bringing in acclaimed winemaker Steve Clifton, whose name you may recognize not only from Brewer Clifton but also as owner/winemaker of Italian varietal focused Palmina winery, was a great move. Note that Palmina has merged into Vega Vineyard and Farm.

We had the pleasure of sitting on the tasting patio and enjoying several of the wines that Steve Clifton made that are now under the Vega label.

2021 Albarino – Santa Maria Valley AVA. This 100% Albarino spent time in stainless steel and neutral oak. Citrus on the nose with peach and apricot notes.  Lovely fruit finish and medium to full mouth feel.

2021 Pinot Grigio – Santa Barbara Country. This 100% Pinot Grigio was very crisp, lively and clean with grapefruit notes. Effervescent on the finish.  This wine really presents as serious, unlike some other PGs out there.

2021 Bianco White Wine Blend – Santa Barbara County. This slightly untraditional Italian blend of Albarino, Vermentino and Marsanne spent time in neutral oak. It had nice acidity and was well balanced with a big mouth feel. 

2021 Viognier – Santa Maria Valley AVA. This 100% Viognier only spent time in stainless steel.  White flower on the nose with Meyer Lemon notes.  A lovely mouth feel and very round and smooth.  

2021 Vermentino – Los Olivos District AVA. Aged in neutral oak, the wine showed fruit such as Bosc pear notes. Medium acidity and a touch of minerality.  Very pleasant mouth feel and finish. 

2021 Pinot Noir – Sta. Rita Hills AVA.  From Our Lady of Guadalupe vineyard, on the western end the AVA near Lompoc. Big plummy red fruit on nose.  Cinnamon and clove notes with a medium mouth feel and finish.

2021 Barbera – Santa Ynez Valley AVA.  Bing cherry notes, excellent food wine and paired perfectly with the delicious Bacon and Caramelized Fennel Flatbread we had ordered.  Low acidity and medium tannins with medium-to-full mouth feel and finish.

2019 Nebbiolo – Santa Barbara County. Raspberry and cranberry notes.  Nice big tannins and a long, supple finish.

2020 Syrah – Ballard Canyon AVA.  A warmer climate.  Big black berry aromas with white pepper notes.  Luscious mouth feel and finish.

We did not spend as much time as we wanted to explore the property; it is huge. They have a full kitchen for your dining pleasure as well as a petting zoo. Lunch options are available every day. A marketplace is in the works which will have picnic items, olive oil, candy, toys, etc. This is a spot for the whole family. They are going to be host of the Santa Barbara Vintners Festival on October 14, 2023 and the place will be rocking!   Everyone in the family will have a great time; we sure did.

Vega Vineyard and Farm

www.vegavineyardandfarm.com

9496 Santa Rosa Road, Buellton CA 93427

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Great Finds From the Bar and Restaurant Expo, And Pizza Expo Too!

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We’ve covered the Bar and Restaurant Expo and the International Pizza Expo in Las Vegas for a few years now. Before I retired Eve Bushman Consulting I sat in many of the classes to keep up with the latest in the industry and share those updates and ideas with clients. I learned a lot, and while I took notes for my clients I also shared those notes in Eve’s Wine 101 for anyone.

Fast forward to the past few Covid years, with the event like all others being postponed and I decided to close my business with the move to Las Vegas (while keeping our home in Santa Clarita) in 2020. Now when I attend the Expos I focus on the new products as well as fresh ideas being introduced. Today’s article features everything we discovered at the recent 2023 shows.

Bar and Restaurant Expo

Sections were made for the Japanese Food and Beverage Showcase, Non Alcohol Chill Zone, Kitchen Equipment Showcase, a Tea Bar and The Bar for complementary cocktails and bites of food. If you want to see all of the exhibitors go here. And more details of the show are on their website: https://www.barandrestaurantexpo.com/

At the Kickoff Party, held the night before the show opened, this was my social media post:

OMG, does it look like we had fun at the Ayu Dayclub at Resorts World for the Bar And Restaurant Expo’s Kickoff Party? We certainly did! And hold the phone – we discovered White Claw, of canned Hard Seltzer fame, is distilling their own slightly sweet and distilled-from-corn vodka! And then, I got to meet Soprano Boss “Vito” aka Actor/Chef Joe Gannascoli, and get a taste of Rocavaka vodka “the vodka that rocks” distilled from grapes! Then, one of my fave vodkas of the night was from New Zealand and distilled from Whey – VDKA 6100! Ringside vodka was a tasty one, also distilled from corn. Kurvball Whiskey was there, with their BBQ whisky this time in a Pineapple Margarita! Can’t wait to re-visit all of them at the show! (Photos from Kickoff Party are here.)

From the main event, this was my post:

Oh what a great Bar and Restaurant Expo! What looks good to you here? We had a fab time rubbing elbows with fellow industry friends like Troy Hooper as well as Duane Fernandez with Uncle Nearest, VDKA 6100 vodka, Ringside Vodka, White Claw vodka, trying new-to-me brands like Choya Japanese Liqueur, Mario’s Hard Espresso, XXI Martinis, Lux Ice Diamond Shapes, Rolling Barrel Bourbon Whiskey, Black Infusions, Ohoro Gin, Middle West Spirits, the impressive ready-to-travel Blackbird drink cart, Food and Liquor from Mutual Trading and JFC International, Tillen Farms from Stonewall Kitchen, Koeze Co. chips and the best brand awareness via the PR%F Awards,…the list goes on! It’s just THE best event to discover the latest trends for bars and restaurants! (Photos from main event are here.)

We covered what we could – the vendors we met with are marked in bold here. Spirit, canned cocktail and beer vendors included 22 Salute Spirits & Coffee, Bare Zero Proof Spirits (zero proof being another growing category) Flavour Blaster, Heritage Distilling Co., Mario’s Hard Espresso, Middle West Spirits, Ole Smokey Distillery, ROCAVAKA, Sip Shine, Sugarlands Distilling Company and Takahashi Shuzo Co., Uncle Nearest 1856 Premium Aged Whiskey, Waterbird Spirits and XXI Martinis, COOL CAT Cocktails, Margarita Man, Don Elias Premium Tequila, Asahi Beer, EZ-Jello Shots, Heineken and Meta Hard Elixir among others.

Sake brands included JFC International, Kikusui Sake USA, Mutual Trading Co., Hakutsuru Sake of America, Joto Sake/Kobrand Corp., Kubota Sake USA, Sake Generations Inc. and Takara Sake USA.

Find on Instagram:

@LuxIceUSA @Koeze_1910 @ChoyaUSA @WhiteClaw @Rocavaka @VDKA6100 @KurvballWhiskey @LuxIceUSA @xxiMartinis @MariosHardEspresso @Koeze_1910 @StonewallKitchen @Choya_USA @Black.Infusions @ProofAwards @UncleNearest @MiddlewestSpirits @JFCInternational @MutualTrading @BarAndRestaurantExpo

International Pizza Expo

For the first time, and I hope the last, I had to miss the Pizza Expo and relied on my husband, Eddie, who normally serves as photographer, to cover the event in full. With repeated instructions (we are married!) he was to take copious photos of anything interesting, and get samples if available for further review. He did great his first time out of the chute! We went over his photos and he was able to caption them for me on social media, as well as help with this post:

What happens when Eve’s Wine 101 Staff Photographer arrives at the International Pizza Expo without Eve? He does a full report! Check out the pics – starting with the Hot Wings gal – and cool video of chocolate Gelato topped with Calabrian chili olive oil and salt, and more pics of his favorite booths! Among the tasty treats you will want to see on the menu of your favorite pizza place also includes a Cheeseburger Pizza with what looks to have pickles, tomatoes, sausage and yellow cheese; Stanislaus Tomatoes Ravioli, a great table display of fresh vegetable toppings, Prosciutto and olive oils; Amoretti Premium Syrups – his fave was the uniquely flavored cream of pumpkin pie; an assortment of Italian red wines; Caputo Parmesan cheese and their own Semola pizza flour; tasty Jones cane sugar soda; Red Gold tomato ketchup; both Marzetti and Ken’s salad dressings; the always great Chef Paul Prudhomme Magic seasonings; Polly-O cheese; Columbus vegetable oils; Marin French Cheese Co and Grain Craft kitchen utensils! (Photos and video here.)

Find on Instagram:

@StanislausTomatoes @Amoretti @CaputoFlour @JonesSodaCo @RedGoldTomatoes @Marzetti @KensDressings @MagicSeasoningBlends @Polly_OCheese @Columbus_veg_oils @MarinFrenchCheese @PizzaExpo

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 17k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Las Vegas Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve Explores: Beverage Academy at Southern Glazer’s Wine, Spirits and Beer of Nevada Reopening

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Last month I had the opportunity to visit Southern Glazer’s Wine, Spirits & Beer of Nevada to learn all about the reopening of its “beverage Academy to customers, partners and the broader food and beverage community for educational events in February 2023.” Below I will share what I learned at the presentation and below that is their latest news release.

Beverage Academy at Southern Glazer’s Wine, Spirits & Beer of Nevada

First of all let me say that no, there isn’t another wine, spirits and beer distributor that has a beverage academy providing accredited programs. Usually what happens (for my lay people reading this) is the beverages are sold to a restaurant, and if needed, the distributor will explain all about the drink, how it’s used and how to present it to customers. This is the mainstay of the curriculum – for those in the industry so that they can gain necessary education that they can then communicate to the customer.

Now, moving on, the academy at Glazer’s is freaking amazing. There is stadium seating, extra comfortable chairs for that lengthy class, cameras to record the lessons, amazing lighting including the entire lit-up bar, and TV screens for their educational materials. I spoke with Allan Carter, VP of Marketing, Special Events and Education and these are some bullet points of what I learned from him:

  • The room was closed for two and a half years due to Covid; it originally opened in 2013.
  • Many Las Vegas bar staff has been trained in the room.
  • Currently open to staff as well as press and consumers, also available for corporate meetings.
  • The goal is to get all of the new people in the industry trained as many left during the pandemic. Other goals besides educating employees is to add value to suppliers and add value for customers.
  • They have an in-house chef and kitchen.
  • Carter would like the academy to never be empty.

From Master Sommelier Joseph “Joe” Phillips: wine lessons include old world, new world, tasting technique, assessing wine – which includes the SATO method to identify Sugar, Acid, Tannin and Oak.

From Livio Lauro, Author/Spirits Expert: they have past students that started as bar backs that are now beverage directors, they teach bartenders not to be overwhelmed by the up to 3,000 bottles behind them and to give their customers the highlights, get to know their customer’s flavor profile, and to learn the 12 basic cocktails.

Back to me: There is a wide curriculum of master classes and seasonal classes. I received the course syllabus on each which should also be available online. Besides those already mentioned above there are also classes on Fine Service, Mixology, Sake, Spirits of Asia, Wine List Construction, Blind (wine) Tasting and a basic Introduction to Spirits and Introduction to Wine. Check out the classes here: https://www.sgwsacademy.com/apply

Southern Glazer’s of Nevada Academy Reopens After Two-Year Hiatus

LAS VEGAS January 3, 2023 – Southern Glazer’s Wine, Spirits and Beer of Nevada (Southern Glazer’s of Nevada) announces that it is reopening their renowned Academy, Southern Nevada’s top beverage education center, in February after temporarily suspending in-person instruction because of the pandemic in 2020. The Academy returns with a full catalog of courses including its distinguished and comprehensive Academy of Spirits, Mixology and Fine Service.

The Academy plans to offer more than 15 classes in 2023 including Masterclass sessions and seasonal classes. The mainstay Academy of Spirits, Mixology and Fine Service course has been an important part of the Academy’s core curriculum since it was created. The course covers all things wine, beer, and spirits in great depth. Students will learn about the history, geography, culture, service technique, and impact of their favorite wines and spirits over 12-weeks or a new accelerated 5-day boot camp.

The Academy has served Southern Nevada since 2000 and has been critical in training thousands of food and beverage specialists in Las Vegas. Hospitality is the primary economic engine in Las Vegas and the Academy supports the industry by educating service professionals and preparing them for further certifications in wine and spirits. Accreditation through Southern Glazer’s of Nevada’s Academy is considered a top training among the Valley’s top bars and restaurants, and a strong pre-accreditation resource for international beverage examinations like The Court of Master Sommeliers and Wine & Spirit Education Trust (WSET).

“We are excited to reopen the Academy to in person instruction,” said John Landry, Executive Vice President and General Manager of Southern Glazer’s Wine and Spirits. “The number of new and upcoming resorts and restaurants in Las Vegas is growing daily, so the need for highly-trained food and beverage professionals has never been greater. Supporting the hospitality and beverage industry in Southern Nevada requires more than innovation in distribution — teaching people about trends and best practices keep the industry growing.”

Master Sommelier Joseph Phillips and Mixologist Livio Lauro, both employees of Southern Glazer’s and respected experts in their respective fields, curated the 2023 course catalog. Joseph “Joe” Phillips was a part of the original team who opened the Bellagio in 1998, after previously managing award-winning wine programs for Aqua, Sensi, and Michael Mina. Livio Lauro is recognized as one of the most instrumental figures in the resurgence of the United States Bartenders’ Guild (USBG) and is the founding President of the Guild’s Master Accreditation program, which is the premier national testing body for bartenders in the United States.

As part of Southern Glazer’s of Nevada’s commitment to education, the Academy will also be available to host supplier, trade and customer events that create unique value for suppliers and partners.

JANUARY 13, 2023 UPDATE: “As a show of support to the hospitality industry and continuing to move Las Vegas forward from the pandemic, Southern Glazer’s is proud to announce that all Academy classes in Q1 will be free for trade customers interested in fine wines, spirits and beer. To apply and view the full list of offerings, visit sgwsacademy.com/apply“

About Southern Glazer’s Wine, Spirits & Beer of Nevada

Southern Glazer’s Wine, Spirits & Beer of Nevada is the state’s leading beverage distribution company and a division of Southern Glazer’s Wine & Spirits. Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, and proud to be a multi-generational, family-owned company. The Company has operations in 44 U.S. states, the District of Columbia, and Canada. In 2022, Southern Glazer’s was listed as one of Forbes Best Employers for Diversity. In 2021, Southern Glazer’s was selected as a U.S. Best Managed Company by Deloitte Private and The Wall Street Journal, as well as named by Newsweek as a Top 100 Most Loved Workplace. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly.

For more information visit www.southernglazers.com. Follow us on Facebook, Twitter and Instagram @sgwinespirits.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

17th Annual Kosher Food and Wine Experience (kfwe.com) at Chelsea Piers in NYC, Monday February 6, 2023

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The KFWE is the destination for wine and food lovers alike, affording an opportunity to be among the first to taste some of the finest wines and spirits – more than 400 brands & 1000’s of bottles – along with mouthwatering and on-trend cuisine from the kitchens of today’s top kosher chefs, restaurants, specialty food companies and caterers.

Sip and savor hundreds of wines from around the world – from Bordeaux to Barcelona and Torino to Tel Aviv – along with some of the best wines from Europe and the Mediterranean. Also enjoy wines from New Zealand, Australia, California and Argentina among many other areas producing fine wines. Many of the top winemakers will be on hand as well. 

The event will preview new wines for PASSOVER 2023.

General Admission –  $160.76 incl. fees
VIP Guests –  $240.33 incl. fees

(VIP guests will enjoy exclusive amenities including an exclusive selection of curated wines and spirits as well as a mouthwatering menu catered by Reserve Cut)

KFWE Goes Global – The Kosher Food & Wine Experience travels across the U.S. A. and Europe to present the finest kosher wine and spirits the world has to offer. Stay tuned for more locations and dates!; KFWE LA:  02/08/23

Perlises Pick Dining on the Monterey Peninsula

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The term “embarrassment of riches” is often overused, but it is hard to come up with a better descriptor of the dining options on the Monterey Peninsula. Just the Lighthouse Avenue area of Pacific Grove alone has a dozen or so choices. Here are a few that we enjoyed.

Max’s Grill is on Forest Avenue just off of Lighthouse. Chef Hisayuki “Max” Muramatsu opened Max’s almost 20 years ago with his wife Yuko, after a stint as Executive Chef of Carmel’s Anton & Michel, among other prestigious establishments. The menu reflects his classic training as well as the best that the region has to offer. We had the pleasure of being taken care of by Yuko herself on the intimate patio. From our delicious starter of Tempura Prawns to the Karen’s Garden Salad and Michael’s Caesar [Michael couldn’t pass up the anchovies] through our entrees of Petrale Sole (the catch of the day) and the Duck Our Way (confit duck leg and duck mousse ravioli), everything tasted so fresh and delicious. As well it should, as Chef Max prides himself on making pretty much everything from scratch, even the bread!

Max’s Grill                                                                                       www.maxgrill.com                                                                                                  

209 Forest Avenue, Pacific Grove California 93950

Jeninni Kitchen + Wine Bar has been a fixture on Lighthouse Avenue for about ten years, serving owner Thamin Saleh’s extensive menu of Mediterranean-inspired dishes to happy locals and tourists alike. We’d actually been planning the restaurant a visit for some time, but when we did, we discovered that it was in the process of changing hands. But not to worry. New owners, Jerry Regester and Gail Grammatico, bring their own impressive chops to the table and changes are planned only gradually. We had the pleasure of dining there while Thamin was still involved in the transition. We shared the octopus in a leek-fennel sauce. Karen had the skillet seared tuna with whipped potatoes, green beans and a chardonnay-mustard sauce while Michael couldn’t pass up the pork belly with creamy polenta and roasted grapes with saba syrup. The dishes deliciously reflected combinations of Mediterranean, French and Spanish influences. We can’t wait to revisit Jeninni and see what changes the new owners make.

Jeninni Kitchen + Wine Bar                                                                 www.jeninni.com                                                                                                   

542 Lighthouse Ave, Pacific Grove, California 93950

Wild Fish is, as the name implies, a seafood restaurant in Pacific Grove, specializing in locally sourced seafood and produce. Kelvin and Liz Jacobs initially opened the restaurant in Mendocino County in 2011 and subsequently moved it to the Monterey Peninsula. Starting with the Sweetwater oysters on the half shell from Tomales Bay, the Santa Cruz halibut with soba ramen and the bouillabaisse teeming with rock cod, squid, octopus and various shellfish, everything screamed freshness and deliciousness.

Karen thought that the bouillabaisse was the best she ever had.   The saffron rouille was amazing. The menu for the day even identified which captain and boat brought in the catch. The enthusiasm of the wait staff was evident, as they described the process of receiving the fish and processing it all by hand at the restaurant, even using the bones for broth.

Wild Fish                                                                                                                       

www.wild-fish.com                                                                                                                        

545 Lighthouse Ave, Pacific Grove CA 93950

We also found a couple of great places to grab a bite for lunch while out and about.

From Scratch Restaurant at The Barnyard Shopping Center in Carmel specializes in fresh, made-to-order breakfast and lunch entrees. As our server assured us when we were concerned about making too many substitutions, “Don’t worry. We make everything from scratch.” We actually ate here twice, enjoying the Big Sur Omelet and BLAT Sandwich the first time and the Club Sandwich and perhaps the best patty melt anywhere per Michael when we went the second time.

From Scratch Restaurant       www.fromscratchrestaurant.com                                                                                           

3626 The Barnyard, Carmel, California 93923

Finally, we found delicious food served by really nice people at C U Sushi in The Crossroads Shopping Center, also in Carmel. We enjoyed the salmon sashimi salad, gyoza, bulgogi bibimbab and the eel roll. The service was very quick and friendly and everything was made fresh.

C U Sushi                                                                       

www.thecrossroadscarmel.com/dining/cu-sushi/                                                                      

173 Crossroads Blvd, Carmel-by-the-Sea, CA 93923

The Monterey Peninsula has a wealth of excellent wineries and wonderful restaurants all within half an hour or so of each other.   The area is beautiful, peaceful and relaxing. We had a fabulous time and are looking forward to coming back to the area to explore and have new adventures.  There is something for everybody from Michelin restaurants to up and coming winemakers.

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers

Education Program Announced for Western Foodservice Expo and Coffee Fest LA

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LOS ANGELES, CA, August 10, 2022 – Dozens of food & beverage education session led by leading subject matter experts will be offered at this month’s Western Foodservice & Hospitality Expo and Coffee Fest Los Angeles taking place August 28-30, 2022 at the Los Angeles Convention Center.  The education is part of the Food & Beverage Academy offering unprecedented access to the full scope of hospitality-based education for restaurants, foodservice, specialty beverage, and café owners. The brand-new Education Summits will focus on the most important issues including business solutions, marketing tips, operational efficiency and staffing solutions in tracks for all segments of the industry – from independent owners to chains to specialty coffee and tea. 

“We are thrilled to be bringing California restaurant, foodservice, specialty beverage and café owners back together for these two trade shows and conferences and to provide a strong education program, through our new Food & Beverage Academy which will feature dozens of subject matter experts discussing the most important topics facing the industry,” said Rita Ugianskis, Vice President, Clarion Events Food & Beverage Group. “During the three-day event, attendees will have access to four new Education Summits, Workshops, Coffee Fest Education, special presentations on Center Stage, workshops, and much more.” 

The four new Education Summits will focus on staying on top of trends from inventory management and pricing; to strategizing how to keep customers coming back and staffing, hiring, and training. A few of the sessions that will be part of the Independent Operator Summit will be The Secret to Creating a Franchisable Restaurant Concept, The Way to Profitability Starts with a Sustainable Mindset, and Legal Center Live, presented by the California Restaurant Association (CRA). Click here for the full program.  

The Multi-Unit and chain Operator Summit will offer insight from subject matter experts on in-house vs. third party delivery, ghost and virtual kitchens, how to leverage customer data, sourcing and retaining talent, and more. Sessions will include The Big Pivot: Full-Service Restaurant Adds Market & Direct-to-Customer Wine & Whiskey, US Supreme Court Important PAGA Case Decision, and Menu to the Max: Creative Approaches to Menu Development. Click here for the full program.  

Foodservice and dining pose a number of challenges that differ from a traditional restaurant. The Foodservice Summit, sponsored by US Foods, will address micro-markets or menu variety, foodservice or dietary needs feeding those in educational, medical, or corporate dining environments. Session will include Top 10 Leadership Traits in Hospitality, Leasing Restaurant Space – Negotiate to Win, and How to Build a Successful Beverage Program. Click here for the full program.  

Navigating today’s technology landscape – from mobile payments to delivery and ghost kitchens, AI and machine learning, and more, is a challenge for everyone in the hospitality industry. Hear from leading technology experts in the Technology Summit, with sessions focused on: Virtual Brands: Are They Worth the Hype?, The State of Foodservice Technology and Turning Vendors into Partners: Considerations for Selecting Technology. Click here for the full program.  

Attendees will have access to over 20 free seminars within Coffee Fest LA designed for Owner/Operators, Roasters, Baristas and New Start Ups as well as 30 paid workshops covering Business Operations Roasting & Green Coffee and Skills Training. Speed-session style education will take place on the trade show floor in the Conversation Corner sponsored by Odeko and the Business Building Essentials by DCS and Barista 22. For details on specific seminars, workshops and education only at Coffee Fest Los Angeles can be found at https://www.coffeefest.com/los-angeles/coffee-fest-la-education. 

In addition, the Western Foodservice Expo has partnered with the San Francisco Wine School to host a special session on Responsible Beverage Service (RBS) Training in conjunction with the California Restaurant Association on Tuesday, August 30 from 8:30 am – 12:30 pm. Responsible Beverage Service training educates persons seeking employment or who are currently employed as servers of alcoholic beverages for on-premises consumption. It aims to provide servers the necessary skills to responsibly serve alcoholic beverages and mitigate alcohol-related harm in California communities. San Francisco Wine School is one of only 10 in-person providers authorized to train throughout this state. To learn more about the Responsible Beverage Service Training Act and complete the mandatory RBS Training by the Aug 31, 2022 deadline, click here.

Register for the Western Foodservice & Hospitality Expo and Coffee Fest Los Angeles before August 27 to receive advance admission pricing to both events and all free education sessions. Workshops are $99 if purchased prior to the August 27. On-site rates are $129 per workshop. The trade show and conference will take place Sunday, August 28 through Tuesday, August 30 at the Los Angeles Convention Center, 1201 S Figueroa St, Los Angeles, CA 90015. 

The Western Foodservice & Hospitality Expo is owned by Clarion Events Food & Beverage Group and sponsored by the California Restaurant Association. Clarion Events (us.clarionevents.com) produces 37 events across thirteen sectors of both trade and consumer events. The Clarion Events Food & Beverage Group also includes the Florida Restaurant & Lodging Show, the International Restaurant & Foodservice Show of Western, Coffee Fest and The NGA Show.  Clarion Events acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion Events has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ.