Arth Bar + Kitchen Introduces Modern Indian Cuisine and Innovative Cocktails In The Heart of Culver City!

July 20, 2021 by evebushman

(Culver City, CA) A journey on its own pioneering a new movement of modern Indian cuisine, Arth Bar + Kitchen introduces Indian fare in a completely new way. With its contemporary atmosphere, eclectic dishes and innovative cocktails, Arth Bar + Kitchen officially opened on Thursday, July 8^th, 2021, right in the heart of Culver City!

Photo Credit: Photography by Tonelson

An engineer by trade, but with an entrepreneurial spirit is how Mihir Lad came to be the Founder & Partner of Arth Bar + Kitchen. Lad had greater ambitions outside of the aerospace industry and found his passion in the hospitality industry. He dedicated time observing and studying how a restaurant’s life begins in the kitchen and flows all throughout the front of house while fully immersing himself into every area of the restaurant from: assembling a full restaurant team, analyzing concepts and their potential impacts on the business, and bringing creative ideas to life to perfectly compliment Arth Bar + Kitchen’s contemporary cuisine and bona fide hospitality. Lad shows exemplary leadership, creative vision, and a personal passion to deliver the best possible experience to every guest that visits Arth Bar + Kitchen.

This ambitious and young culinary professional is taking the hospitality industry by storm. Partner & Executive Chef Sagar Ghosh’s creative flair and culinary techniques stem from being trained by some of the world’s most renowned chefs, including India’s most well-known chefs and hospitality experts, paired with pure talent. Before beginning his career, Chef Ghosh attended the Indus Institute of Hospitality and Culinary Arts as well as the Global School of Management and graduated with diplomas in culinary arts and food and beverage management. He spent time in kitchens in some of the finest restaurants in Kolkata, Pune, Miami, New York, Buena Park and Tustin. In his most recent venture, Chef Ghosh served as the executive chef at Master Indian Chef Sanjeev Kapoor’s premier Indian fine dining restaurant, The Yellow Chili located in Tustin, CA, where he assembled an exemplary culinary team and developed the outstanding menu for the opening of this location.

Executive Chef Sagar Ghosh’s premier experience combined with his optimal use of authentic spices and his strive for culinary excellence stands out on Arth Bar + Kitchen’s new menu. Starting off with SMALL PLATES, Chef Ghosh showcases his contemporary flair with his Kolkata Fish Fry, Asian seabass in cilantro parsley marinade served with fries and mustard sauce, Bombay Burger, LTO, pickle, cheese, buttered brioche bun served with house sauce and fries, Garlic Fries, straight cut fries tossed in Peruvian garlic and herb mix, Sexy Fries, straight cur fries topped with green chutney, tomato gravy, and mayo, Old Monk Drunken Wings, Oriental style rum-infused chicken wings, Chicken Chilli, wok tossed Indo Chinese style chicken pieces and bell peppers, Masala Papad Chat, fried lentil chips tossed with onion, tomato, peanut, and lemon, Chicken / Paneer Tikka Tacos, Arth Bar + Kitchen’s take on this Mexican classic with guests choice of protein, Fiery Prawn Koliwada, fisherman style crispy prawn morsels, and Chicken Bites, crispy South Indian style fried chicken.

Chef Ghosh made sure that Arth Bar + Kitchen highlighted their open kitchen by featuring a chef counter and one of L.A.’s only fully visible Tandoor Ovens, so guests can watch the show as he prepares each dish FROM THE TANDOOR, including the LAAL Mirch Ka Paneer Tikka, Paneer marinated in red pepper and a spice blend, Bharwani Kumbh, stuffed mushroom caps, Malai Broccoli, broccoli marinated in white marination, Angari Murgh, chargrilled chicken in yoghurt marinade, Reshmi Kabab, chargrilled chicken in velvety labneh marinade, Classic Tandoori Murgh, whole chargrilled roast chicken, Pistachio Lamb Chops, chargrilled lamb with spice blend, Lamb Afghani Seekh, smoked and spiced minced lamb, Tandoori Jhinga, Tiger prawn chargrilled with spice blend, and the Saloni Macchi made of wild caught Chilean seabass in velvety labneh marinade.

Arth Bar + Kitchen’s MAINS are the heart of Chef Ghosh’s eclectic menu as he features classic Indian dishes prepared in his own special way. Guests will enjoy Palak Paneer Ke Kofte, spinach coated paneer balls in a rich velvety sauce, Paneer Makhanwala, Paneer in creamy tomato gravy, Baghare Baingan, deep-fried young eggplant in peanut sesame gravy, Dhaba Murgh, street style chicken curry, Butter Chicken Dilli Wala, Tandoor cooked boneless chicken in creamy tomato sauce, Cornish Hen Tikka Masala, classic yet modern butter chicken, Lobster Moilee, lobster cooked in sweet coconut milk, turmeric and curry leaves, Fish Tkka Masala, Basa fish tossed in onion and pepper, Malwani Jhinga, coastal style shrimp curry, Nalli Nihari, tender whole lamb shank, Lamb Kosha, slow-cooked Australian lamb leg in onion tomato masala, and Lamb Yakhni Biriyani, a Kashmiri style lamb biriyani served with yoghurt sauce. Chef Ghosh also offers a special selection of thoughtful SIDES to complement each of his dishes, including Dal Makhmali, black bean lentils slow cooked for 72 hours, Arth Bar + Kitchen Bread Basket, garlic naan and butter naan, Lacca Paratha, whole wheat layered bread cooked in a clay oven, Chilli Cheese Naan, stuffed cream cheese and chili bread, Onion Chilli Bread, whole wheat bread topped with onion and chili, and Roti, whole wheat bread.

Lad and Chef Ghosh both know all too well how Angelenos appreciate a proper cocktail and they deliver an impressive and innovative COCKTAIL list showcasing something for everyone. The Peppered Anarosh is made with Beluga Transatlantic, vanilla liqueur, fresh pineapple, Kali Mirch, Angostura Bitters, garnished with a candied chile, The Simple Things features Cocchi Americano Blanco, Amaro, Aperol, pomegranate, grapefruit, Peychaud bitters, with a lemon accent, and the East India Trading Company is comprised of Bacardi White Rum, vanilla liqueur, lychee, pan leaf, eucalyptus, bitters and soda water. The Arth Fizz includes Botanist Gin, Pamplemousse, Campari, grapefruit, Himalayan salt, egg whites and Kaffir leaf, the Bangalore to Jalisco is made of Nosotros Blanco Tequila, Amaro, Pamplemousse, lime, Peychaud bitters with a grapefruit accent, Mira Meets Pedroshowcases Nosotros Reposado Tequila, Cointreau, tamarind, spicy bitters, Jal-jeera, Himalayan salt and Indian chile, while the Spiced Oaxacan is prepared with 20 Los Vientos Mezcal, cinnamon-infused sweet vermouth, tobacco bitter, orange and a cinnamon stick. Finally, Arth Bar + Kitchen’s Chai Ho is made with Monkey Shoulder, chai infused Cocchi Americano Bianco, turmeric, ginger, tobacco bitters and rosemary. For those that prefer something special without alcohol, Arth Bar + Kitchen presents their ZERO PROOF COCKTAILS which highlight the Indian Detox with ginger, honey, turmeric, lemon, orange juice, and ginger beer, Herbal Spritz made of mint, pan leaf, lemon, simple syrup and soda water, and the Tamarind Blast prepared with tamarind, red chili powder, cumin, Himalayan salt, and soda water.

The Arth Bar + Kitchen DESSERTS are delicate and delicious for the perfect finish. The Gulabo is a rose petal compote stuffed in fried dough balls soaked in rose syrup, the Mango Chambord Kulfi includes Indian style Chambord liqueur and mango ice cream, and the Assorted Cannoli features a Kesar Elaichi Shrikhand, Butterscotch and Chocolate Cannoli that can be shared with the table.

Arth Bar + Kitchen, designed by Interior Designer Atithi Prajapati who focused on creating a light and contemporary atmosphere mixed with wood tones and warm touches of India, also features a full bar, chef counter, open kitchen, dining room, and two patios.

Arth Bar + Kitchen will be open every Monday through Sunday from 11:30 am to 10:30 pm. For more information or reservations, please visit www.ArthLA.com or call Arth Bar + Kitchen directly at 424.603.4155.

Please follow Arth Bar + Kitchen on Facebook @arthbarandkitchen and Instagram @arthbarandkitchen

Arth Bar + Kitchen

9531 Culver Boulevard

Culver City, CA 90232

424.603.4155

www.ArthLA.com

2021 Nightclub & Bar Show Announces Top Speakers to Present During Three-Day Show

May 19, 2021 by evebushman

Las Vegas – The 2021 Nightclub & Bar Show announces the prestigious list of industry experts who will present during the three-day show in Las Vegas, June 28 – 30. The educational program offers attendees face-to-face access to some of the top food and beverage experts in the country, who will share valuable techniques and unique tricks of the trade allowing industry professionals the opportunity to gain critical skills and insight into the new dynamics of the much-changed bar and restaurant industry.

The 2021 Nightclub & Bar Show speaker sessions will highlight various topics including, “Creating Immersive Bar Experiences,” “What’s Next in Culinary Trends with Award-Winning Chefs,” “Understanding the Psychology Behind Guest Experiences After COVID,” and more. This year, the six targeted educational tracks will focus on: Food & Beverage, Guest Experience, People & Staffing, Operations, Marketing & Promotions, and Technology.

Top speakers include:

Homan Taghdiri, Co-Founder & Managing Partner of Invictus Hospitality
David Kaplan, CEO & Co-Owner of Death & Co and Gin & Luck
Chef Jennifer Behm-Lazzarni, Co-Executive Chef of Red Fin Crudo + Kitchen
David Benowitz, President & COO of Craft & Crew Hospitality
Donald Burns, Founder & CEO of The Restaurant Coach
Chef Monti Carlo, Co-Founder & Host of EverythingFood.com and Ramsay Redemption
Chef Kevin Des Chenes, Executive Chef of Keel Vodka
Todd Collins, COO of Restaurant Reputations
Justin Cross, Co-Founder of Earn Your Booze
Ryan Doherty, Founder of Corner Bar Management
Chef Brian Duffy, Founder of Duffified Experience Group
Sean Finter, Founder & CEO of Barmetrix
Juyoung Kang, Lead Bartender at The Dorsey at The Venetian Resorts
Jack McGarry, Co-Founder & Managing Partner of The Dead Rabbit
Ray Villaman, Owner & CEO of Tahoe Restaurant Group
Tim Angelillo, CEO of Sourced Craft Cocktails

“The 2021 Nightclub & Bar Show is more vital than ever before,” said Sarah Engstrand, Editorial and Content Director of Bar & Restaurant. “The industry has changed so much in the last 13 months, we decided to hyper-focus this year’s program on what operators need to succeed in this new and increasingly competitive post-Covid environment.”

“The Nightclub & Bar Show has always been committed to supporting the hospitality industry and the people that make it great,” said Tim McLucas, Vice President, Hospitality Group of Questex. “Our goal is to tell real stories and give real solutions to all operators, owners and employees, regardless of gender, race, creed or identity. As a continued promise with this mission, we are excited to welcome a diverse mix of speakers to the 2021 Nightclub & Bar Show.”

Those interested in attending the 2021 Nightclub & Bar Show June 28 – 30 can visit www.ncbshow.com for more information or to register. Additional details about the Employment Zone, Expo Floor, Educational Workshops, Speakers, Nightlife Activations and more will be announced in the coming weeks. Nightclub & Bar Show is a trade event and not open to the general public.

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About Nightclub & Bar Show

Nightclub & Bar Show is the go-to resource for the bar and restaurant industry. Mirroring the fast-paced, trend-setting nature of the hospitality industry, Nightclub & Bar has been providing the specific tools that bar and restaurant owners, operators and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. Nightclub & Bar Show is part of the Bar & Restaurant Group, a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.

About Questex

Questex brings people together in the markets that help people live better: travel, hospitality and wellness; the industries that help people live longer: life science and healthcare; and the technologies that enable and fuel these new experiences. We live in the experience economy – connecting our ecosystem through live events, surrounded by data insights and digital communities. We deliver experience and real results. It happens here.

The Hermitage Hotel Announces New Restaurant Partnership

March 28, 2021 by evebushman

NASHVILLE, TENN. (PRWEB) – The Hermitage Hotel has announced a newly forged partnership with internationally acclaimed chef, restaurateur and culinary innovator Jean-Georges Vongerichten, who will oversee the direction of all culinary operations at the hotel. Celebrated for his Michelin-starred restaurants around the world, Vongerichten will introduce fresh, compelling and sophisticated culinary experiences for a new generation of Nashvillians and guests. The centerpiece of the partnership will be a new destination restaurant and café at The Hermitage. Construction is underway, and the new venues will make their debut in the fall of 2021.

Chef Jean-Georges Vongerichten, photo Skift.com

“As I look ahead to my Nashville debut, I could not have asked for a more fitting locale than the city’s exquisite Grand Dame, The Hermitage Hotel,” said Vongerichten. “I am inspired by the bounty of the American South and look forward to honoring the recipes, flavors and traditions of the region, while also presenting a global perspective at this beloved and iconic Music City landmark.”

One of the world’s most notable culinary talents, Vongerichten is admired for his acumen as a chef, tastemaker and visionary, responsible for 39 acclaimed restaurants in New York City, Miami, London, Paris, Shanghai and other gateway cities around the world. From concept, menu and interior design, to staff training and guest experience, Vongerichten is thoroughly involved in the development of the culinary program at The Hermitage Hotel, which began with his visit to Nashville in 2020.

“We can imagine no greater complement to The Hermitage Hotel than to welcome the inimitable Chef Jean-Georges Vongerichten to lead our culinary program,” said co-owners Robert and Molly Hardie. “As we usher in a new era, we are delighted that Jean-Georges has chosen The Hermitage to serve as his Nashville presence. We look forward to welcoming guests new and old to experience Jean-Georges’ distinguished culinary stylings at The Hermitage Hotel.”

Vongerichten’s new restaurant at The Hermitage will welcome guests with elevated, yet approachable cuisine showcasing the abundance of Tennessee’s regional produce, some of which will be sourced from the hotel’s own Garden at Glen Leven. His menu will be inspired by the seasonal ingredients and culinary traditions of the South and will incorporate his signature plant-based offerings and oven-fired pizzas. Vongerichten will also oversee all food and beverage concepts for weddings, meetings and other high-profile events at The Hermitage.

Setting the perfect stage for elevated new cuisine, the Hermitage’s restaurant will undergo a modern design update from Thomas Juul-Hansen, including a brand new, state-of-the-art kitchen visible from the dining room. The design mastermind behind Vongerichten’s restaurants has conceived a glamorous, yet understated restaurant and bar space that will introduce timeless warmth and ambiance. Juul-Hansen will utilize a simple palette of natural materials – metal, wood, leather and stone – and dramatic lighting from the world-renowned Hervé Descottes of L’Observatoire International designed to uplift the restaurant’s iconic arched ceiling. All furnishings, from the mother-of-pearl pendant lamps to the seating, tables and curved banquettes, will be entirely bespoke to The Hermitage Hotel and crafted specifically for the space.

A new, expanded restaurant entrance will be directly accessible from Sixth Avenue, underscoring the establishment as a dining destination unto itself. Tucked into an adjacent space of the hotel, a charming new café will make its debut under Vongerichten’s direction. The light-filled space with casually elegant indoor and outdoor seating will evolve throughout the course of the day, serving as a coffee bar with an array of pastries in morning, shifting to offer casual take-away fare mid-day before ultimately serving as a wine bar with small bites and curated cocktails in the evening. As a final flourish, Juul-Hansen has designed a counterpart to The Hermitage’s iconic Art Deco men’s restroom: a glamorous, pink marble ladies’ room that promises to be equally photo-worthy.

“I am elated to share the news of our partnership with the celebrated Chef Jean-Georges Vongerichten,” said Dee Patel, managing director of The Hermitage Hotel. “As a long-time admirer of Jean-Georges’ culinary skill, I am thrilled to watch him create a new, world-class dining experience at The Hermitage Hotel. It is sure to be unlike any that Nashville has ever seen.”

Known as Nashville’s original million-dollar property, The Hermitage Hotel is a timeless icon of refined Southern hospitality and best-in-class, five-star service. To learn more about The Hermitage Hotel, please visit TheHermitageHotel.com or follow the hotel on Instagram and Facebook.

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About The Hermitage Hotel
Set in the heart of Downtown Nashville, The Hermitage Hotel is the city’s original million-dollar property, home to a rich history deeply rooted in the spirit of the region. The cherished National Historic Landmark stands as a timeless icon of refined Southern hospitality, featuring 122 luxurious guest rooms and suites and distinctive Beaux Arts architecture. The Hermitage Hotel is committed to the preservation of local heritage, demonstrated by their partnership with The Land Trust for Tennessee. Since 2008, the hotel has raised over $1,000,000 to support the conservation of over 85,000 acres, comprised of scenic trails, state parks and urban spaces. On a two-acre plot at nearby Glen Leven Farm, The Hermitage Hotel cultivates an heirloom period garden, growing produce to be utilized in seasonal cuisine. For more information, please visit TheHermitageHotel.com.

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

January 27, 2021 by evebushman

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

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

8th TASTE Hall of Fame Inductees are:

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

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

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

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

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

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

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

Olive Oil Club Enjoys Top 5-Star Rating from Top Consumer Reviews

January 18, 2021 by evebushman

OVERLAND PARK, KAN. (PRWEB) – TopConsumerReviews.com once again awarded their highest ranking to Fresh Pressed Olive Oil Club, a popular choice among subscription-based Olive Oil retailers.

Olive oil offers many benefits as part of a healthy diet — and it tastes amazing! However, many shoppers aren’t aware that what they buy off their supermarket shelves is rarely fresh, often mixed with less expensive non-olive oils, and probably doesn’t have much of a range in flavors. When it comes to high-quality olive oil, the maxim of “you get what you pay for” holds true: the best oils tend to cost more but deliver an extraordinary taste experience. How can true foodies and aspiring kitchen magicians get their hands on the freshest, purest olive oils available today? The most fun way is through an Olive Oil Club membership. These subscription-based companies go to great lengths to source the world’s best varieties, often produced in small batches by artisanal growers, and many times deliver the products within a month or less of being pressed.

“With Fresh Pressed Olive Oil Club, you can try a full-sized bottle of premium olive oil for just $1 — starting you on a taste journey you’ll definitely want to continue with their quarterly deliveries,” affirmed Brian Dolezal of TopConsumerReviews.com, LLC. “As an ‘olive oil sommelier’, Fresh Pressed owner T.J. Robinson travels the world with his team, to find the best harvests for their loyal customers. Subscribers choose between the small and the large set (three 250-mL bottles or 500 mL bottles) which arrive every three months. With each shipment, customers get a detailed newsletter describing each olive oil’s origins, providing recipes and pairings, and offering in-depth knowledge about the olive oil industry. While Fresh Pressed Olive Oil Club backs their olive oils with a 100% satisfaction guarantee, customers rarely need to take advantage of it: the quality of the olive oils in this club is exemplary. For all of these reasons, Fresh Pressed Olive Club once again earns our highest recommendation among Olive Oil Clubs in 2020.”

To find out more about Fresh Pressed Olive Oil Club and other Olive Oil membership plans, including reviews and comparison rankings, please visit the Olive Oil Club category of TopConsumerReviews.com at https://www.topconsumerreviews.com/best-olive-oil-clubs/.

About Fresh Pressed Olive Oil Club
Fresh Pressed Olive Oil is the creation of “Olive Oil Sommelier” and expert T.J. Robinson, award-winning chef and food journalist. Every year, he and his team travel the world, seeking out only the best-tasting oils and acquiring them for club members during the olive harvest and shipping them by jet to ensure maximum freshness. Every olive oil shipped to club members is fresher, better-tasting and healthier than anything found on store shelves, leading to an 87% renewal rate quarter after quarter.

About TopConsumerReviews.com
TopConsumerReviews.com, LLC is a leading provider of reviews and rankings for thousands of consumer products and services. From Olive Oil Clubs to Coffee Clubs and Flower Delivery Services, TopConsumerReviews.com delivers in-depth product evaluations in order to make purchasing decisions easier.

Flavor First Intuitive Line of Wine Glassware Released in U.S. Market

January 9, 2021 by evebushman

St. Helena, California – For the first time ever, a line of glassware designed around the flavor of wine has been released to trade and consumers in the United States. The set of three glasses corresponds to three key flavor/styles found in wine: Crisp & Fresh™, Creamy & Silky™ and Bold & Powerful™, intuitively putting the power of glass selection in the hands of wine consumers and trade professionals.

Liberating and simple in premise, the Flavor First™ line of glassware was meticulously designed over three years by wine expert and lauded author Karen MacNeil in collaboration with Senior Vice President of Design and Creative Director, Paul Gebhardt of The Oneida® Group, producer since 1880 of fine table and kitchenware to homes and restaurants worldwide.

Their idea was simple—design wine glasses around wine flavor, not around wine regions or wine varietals. Taking into consideration the architecture of the glass, the nature of the human palate, and the desire of consumers and food service professionals to simplify this complex subject, MacNeil and Gebhardt had an “aha” moment together at a wine training Karen conducted for The Oneida® Group. Why, they asked, wasn’t there a stem that took the overthinking out of glassware? Why not focus on the fundamental pleasure and flavor of wine itself?

Trials, tastings, iterations over time, and testing of 40 different design options yielded a simple solution. MacNeil stated, “As a writer and wine teacher who’s taught thousands of people how to taste and evaluate wine, I listen carefully to how people talk about wine and the words they use. Most people are non-technical; they use ideas such as ‘bold reds’ or ‘creamy chardonnays’ to describe what they like. In other words, they use flavor words.”

Always academic and thoughtful in her approach, Karen looked at 35 major grape varieties and realized that the glass diameter at the widest part of the glass had the greatest impact on the expression of the wines. As she states, “Oxygen has a profound effect on wine. For each of our three glasses, the widest part of the glass is at a different position.”

Gebhardt, said of the collaboration, “Karen and her team are amazing, and together we made the idea a reality. Along with flavor as a driver of form, I wanted to create a line that had as many back-of-the-house operational advantages as possible. The design needed to be easy to live with at home, as well as in a commercial operation, both of which are key audiences for our company.”

Importantly, the vessels were designed for daily life at the table, and as such are dishwasher safe. While each glass is endowed with a precision bowl shape and a thin rim typically reserved for glassware three times the price, the carefully calibrated “pulled” stem and foot ensure that the glasses will endure through meals and explorations. All three stems are the same height, making a seamless presentation for a wine tasting or meal with different pairings and ease of storage. The glasses are American designed and made in Germany from lead-free crystal.

The core stems include (all sold at retail in sets of four and six):
Crisp & Fresh™ for champagne, prosecco, sparkling wine, sauvignon blanc, riesling, and pinot grigio plus light rosés and all wines with a fresh, bright quality

Creamy & Silky™ for chardonnay, chenin blanc, pinot gris plus richer rosé wines and pinot noir, chianti, shiraz and all wines with a round, silky texture

Bold & Powerful™ for very full bodied, oaky chardonnay, cabernet sauvignon, merlot, Bordeaux, zinfandel, malbec, Barolo, syrah and all wines that feature a bold texture and firm structural backbone

Petite Stem: Designed for more casual gatherings, a next generation version of the stemless glass but, importantly, with a foot to allow for swirling and easier handling. It’s also great for beer, iced tea, and select cocktails such as a classic Gin & Tonic.

Available for sale in sets of four and six or as a variety set of six with two stems of each, the glasses are available at a number of retailers such as Amazon, wine.com, Macy’s, Dillard’s, TheBay.com (Canada) and are also available at Oneida.com and KarenMacNeil.com. Priced at $74.99 per set of six, the per stem price averages $12.50, extremely affordable when compared to other similar quality wine glasses on the market today.

About Karen MacNeil
Noted writer, author, and educator Karen MacNeil is the only American to have won every major wine award given in the English language. These include the James Beard award for Wine and Spirits Professional of the Year, the Louis Roederer award for Best Consumer Wine Writing, and the International Wine and Spirits award as the Global Wine Communicator of the Year. In a full-page profile on her, TIME Magazine called Karen “America’s Missionary of the Vine.” In 2018, Karen was named one of the “100 Most Influential People in Wine.” Karen’s firm, Karen MacNeil & Company, creates customized corporate events for companies and individual groups. Among Karen’s clients are Lexus, Merrill Lynch, Disney, General Electric, UBS, and Singapore Airlines, as well as numerous law, banking, and biotech firms.

Karen is the co-creator and Chair Emerita of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in the Napa Valley, which has been called “the Harvard of wine education.” More information about Karen can be found at www.karenmacneil.com.

About The Oneida® Group
The Oneida® Group is a leading global marketer of tabletop and food preparation products for the consumer and foodservice markets. With a comprehensive line of tabletop and food preparation products, they market their products globally under a broad range of consumer brands. Karen MacNeil’s range of stemware falls under both the consumer facing Oneida and the trade focused SAPORUS brand of food service. Customers range from Fortune 500 companies to medium and small-sized companies in the consumer, foodservice, business-to-business, and E-commerce channels. The company operates two glass manufacturing plants in the U.S. and sources a variety of proprietary designed tableware products. Visit https://www.oneida.com/ for more information.

Vintage Eve Circa Jan 2018, “Wine 101: The Demise of the Dinner Party”

August 25, 2020 by evebushman

Cruising a foodie group on Facebook one member’s query kind of stuck out in my mind. It was something like, “Does anyone do dinner parties anymore?” About half of the comments, if not more, said no. Due to pets, small dining spaces, children, busy schedules and a lack of ideas.

Bushman Kitchen – overlooking our Napa Valley vineyard (We wish!)

That lack of ideas on what to do for a dinner party got my mind racing. I never run out of ideas. Granted we have a kitchen made for entertaining, and a home that has managed events for up to 75 people, but the size of our kitchen isn’t where our dinner party ideas stem from.

It stems from our interests not only in food preparation and presentation, but also with the wine and/or spirits we want to serve to complement our meals.

If we go back a few decades we began as young married couples often do: experimenting in the kitchen. I happened to share my kitchen with a firefighter that was used to cooking for a dozen or more crew members. Hence, we always had too much. (Truth be told this is still a problem!) We had pals that lived close by that were more than willing to come up for a ready made meal, bring wine, and our Thursday Night Dinners began.

Every other week we walked over to see the Andrews, and they came over to our house on the weeks when it was our turn. Eventually other friends got wind of our dinners and they grew – with more couples and more wine than we really wanted to partake in on a week night.

Fast forward to our third home in Awesometown. Our kitchen prep area is probably four or five times greater than the kitchen was in our starter home was. And now we knew that the kitchen was where the action was. Ed had become an excellent cook, as most fire fighters are, and I was happy to be his sous chef.

Now we plan monthly dinner parties, with a rotating set of pals (as we are all so busy everyone is not always free) and still enjoy the menu planning as well as pulling wines from our cellar to pair. Over the years I have also enjoyed hosting meetings for the different events I’m working on, as well as a monthly Brainstormer’s Group – and these are mostly potluck with some kind of wine or spirit tasting I throw in for fun.

These are the different ideas we’ve tried over the years:

We did a large wine event with five different tasting stations where guests moved from room to room, outside to inside, and returned to the kitchen for the final pairing.

Hosted a jam-making class!

The “Buck Bar” idea borrowed from Lesley and David Solmonson’s book “The Twelve Bottle Bar” where guests are prompted to replace the vodka in a Moscow Mule with rye, bourbon or scotch, and the lime with orange or lemon. Just crafting your own cocktail with all the bartender tools is fun!

Pot lucks with everyone bringing one of their prized homemade dishes – can’t ever go wrong with that.

Gin or vodka tastings – those are not so usual – after dining.

After dinner put on a movie like Ferris Bueller’s Day Off that you can talk over.

I’ve done chocolate tastings where I’ve guided guests to go from dark to light, with some wine and port as well, to see how the chocolate flavors develop and change when we study them.

An adult Pinata with tiny plastic booze bottles.

Make friends with restaurant owners – they make you want to up your game!

Play Apples to Apples, or any easy to play game for families, after dinner.

Single malt scotch tastings, with minor pairings like grilled sausage and Snicker bars!

Wine and Junk Food pairing. We like popcorn and sparkling wine and chocolate candy with Zinfandel – with a lot in between. You have to do some experimenting before you plan this one.

After a dinner: blind wine tastings, single varietal tastings, aroma lessons…

So if you were on the fence about planning a fun dinner party I hope this article helped to get your creative juices working. And if you need more assistance, or a really fun guest, you know where to find me!

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.

Tuscan Women Cook Shares One of Italy’s Most Popular Desserts

August 2, 2020 by evebushman

Who wouldn’t love to sit in the sun at an outdoor café in Italy sipping a chilled glass of wine and eating a delicious Italian dessert? Unfortunately, we still can’t travel to Italy but that doesn’t mean we can’t bring a bit of Italy to our own homes. Coleen Kirnan and Rhonda Vilardo, the owners, and hosts of Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany, want to bring a bit of Italy to home kitchens during this pandemic. Tuscan Women Cook is about celebrating the food and culture of the Tuscan region of Italy ensconced in the charming village of Montefollonico.

Photo from Tuscan Women Cook’s Facebook page.

Coffee lovers prepare yourself for this outrageous truth: Some people do not like coffee. Crazy as this may seem, many find the smell and taste off-putting and will even pass on a serving of tiramisù, one of Italy’s most popular desserts, because espresso is a key ingredient. Tiramisù translates to “pick me up,” due in no small part to the surge of caffeine that comes with every creamy bite.

Fear not, coffee refuters. No need to pass on Tuscan Women Cook’s tiramisù recipe that replaces coffee with fresh strawberries and Alchermes, a bright crimson Italian liqueur which is still made today by the Santa Maria Novella pharmacy in Florence with the exact same recipe formulated back in 1743. It is infused with a variety of common spices, along with the most unusual ingredient, dried insects, which contributes to its vivid scarlet color. We totally understand if you want to leave out the Alchermes. We promise this recipe will still be authentically delicious without it. Substitute Fragoli wild strawberry liqueur or Chambord.

Why not travel to Italy in your imagination and make this your go-to summer dessert?

STRAWBERRY TIRAMISU
Serves 8
Guests of Tuscan Women Cook love this strawberry tiramisù served at Ristorante 13 Gobbi. It’s become a house specialty as a result of a partnership Albo and Simonetta forged with an organic strawberry farmer near their restaurant in Montefollonico. Strawberries are in peak season right now.

Ingredients:
For the cream:
500g mascarpone cheese, room temperature
500ml heavy cream
5 egg yolks
3/4 cups granulated sugar

For the strawberries:
2 1/2 cups of strawberries, chopped
1/3 cup Alchermes liqueur,* Fragfoli wild strawberry liqueur or Chambord
1 tablespoon sugar
2-3 tablespoons rum
1 cup orange juice

1 box dry ladyfingers (Pavesini brand preferred**)

Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy.

In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish.

Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture.

Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.

* Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.

** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

Recipe reprinted with permission of www.TuscanWomenCook.com.

Simonetta from Ristorante 13 Gobbi in Montefollonico, shows you how to make this delicious Strawberry Tiramisu recipe: https://www.youtube.com/watch?v=43Nmpb83pyI&feature=youtu.be n

During each day of Tuscan Women Cook’s week-long program, their group of 18 participants learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or “nonnas.” These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation.

And after a day of cooking, eating, and wine tasting, participants are taken on shopping and sightseeing trips in the many beautiful villages and towns of Tuscany, with maybe a little more wine tasting and afternoon gelato sampling, ending each day with a memorable gourmet dinner in the region’s top locales.

Los Angeles-based Coleen Kirnan and Rhonda Vilardo are two inventive business dynamos who decided to take a career risk that changed their lives. In 2016 they purchased Tuscan Women Cook, a career move that changed both of their lives personally and professionally.

For more information on Tuscan Women Cook, visit their website, www.TuscanWomenCook.com.

GiangisKitchen.com Now Offering Live Hands-On Online Cooking Classes

June 29, 2020 by evebushman

PHOENIX (PRWEB) – Anyone who aspires to become a kitchen gourmet and prepare delicious, fresh and healthy meals, snacks, appetizers and desserts for their family — and all while staying comfortably within their budget — can get the step-by-step guidance they need by enrolling in new live hands-on online classes offered by award-winning recipe blog GiangisKitchen.com.

Each class — which ranges in duration from 1.5 hours to 2.5 hours — is led by Giangi Townsend, the worldwide popular cooking blogger behind GiangisKitchen.com and author of the new eBook “Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking”.

Currently, the roster includes classes on French Bistro cuisine, preparing Coq Au Vin Blanc using a pressure cooker, and more. There is also a fun and educational 5-day Children’s Summer Cooking Camp, and groups of parents can get together and schedule 3 or 5-day virtual children’s cooking classes at a convenient time during the summer.

“The online classes are very practical, because I’m a big believer in learning by doing,” commented Giangi, who was named Best Food and Lifestyle Blogger — Southwest USA by CV Magazine. “And while we cover a lot of information in each class, the experience is fun, friendly and interactive. It’s a great learning opportunity for everyone, from those who are already comfortable in the kitchen, to those who are brand new.”

A list of all available online classes and registration information is available at https://www.giangiskitchen.com/cooking-classes.

Access GiangisKitchen.com is free, and no sign-up is required. The website also features money-saving offers and coupons, and is optimized for all screens including tablets and smartphones. Visitors can also subscribe to get a weekly recipe round-up delivered to their inbox.

Facebook users are invited to follow Giangi’s Kitchen at: https://www.facebook.com/giangiskitchen.

For all other information on GiangisKitchen.com, including advertising, marketing and media inquiries, email giangi(at)giangiskitchen(dot)com or visit http://www.giangiskitchen.com.

About GiangisKitchen.com

GiangisKitchen.com is a popular and award-winning blog that features simple, delicious, elegant and nutritious recipes, geared to everyone: working moms, dads, grandparents, empty nesters, teenagers, and anyone else with a desire to prepare a great evening meal for their family in just 30-45 minutes.

Los Angeles Philharmonic and Hollywood Bowl Food + Wine Introduce Hollywood Bowl Supper To Go

June 21, 2020 by evebushman

LOS ANGELES – The Los Angeles Philharmonic and Hollywood Bowl Food + Wine has announced the launch of Hollywood Bowl Supper To Go, that began Thursday, June 11, 2020. This offering allows Bowl fans to bring the Hollywood Bowl Food + Wine experience into their own homes with James Beard Award-winners Caroline Styne and Suzanne Goin presenting delicious meals prepared daily in the on-site kitchen and wine pairings from the Bowl’s extensive list.

Customers can order their favorite Hollywood Bowl Supper to Go meal and wine online and select a 45-minute window as their pickup time. After customers arrive in the Hollywood Bowl’s main parking lot, the meal will be brought to their vehicle and placed in the trunk. Payment is made in advance for a completely safe, contactless pickup. To ensure availability, ordering the day before is encouraged, but limited options may be available up to 3pm for same-day ordering.

Menu options feature six different three-course meals, a family-style barbecue meal for two, and á la carte selections such as Spanish fried chicken, summer squash gratin, Alaskan halibut, and more. The wine list, hand-selected by Caroline Styne, offers Old and New World varietals and a wine package of four bottles.

“We are beyond thrilled to be able to provide a little bit of the Hollywood Bowl Food + Wine experience to our guests in the comfort of their own home and to keep that connection with them until we can all be together again next summer,” states Caroline Styne.

“The experience provided by Hollywood Bowl Food + Wine is an integral part of the Bowl tradition,” said Gail Samuel, Hollywood Bowl President and LA Phil COO. “Though the 2020 season has been cancelled, we’re delighted that we can bring back a part of the joy for Bowl fans who are missing their summer nights and allow our guests to recreate this piece of being at the Bowl.”

Hollywood Bowl Supper to Go begins Thursday, June 11, with pickups from 4 to 7pm. Customers can begin placing orders beginning Tuesday, June 9.

For more information, and to browse the complete menu, click the following link: HollywoodBowl.com/togo