Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

The 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.

École Ducasse back-to-school menu: Guest Chefs, Sponsors and New Courses

February 14, 2021 by evebushman

PARIS (PRWEB) – With a team of chef instructors and pastry chefs with the same taste for excellence, École Ducasse, the eponymous chef’s network of schools, also welcomes external guest chefs and exceptional talents every year. ”Meilleurs ouvriers de France (MOF)”, Best French Craftsmen, World Champions, Hospitality Experts – all of them renowned in their field – share their expertise and techniques on a daily basis with the various audiences at École Ducasse: seasoned professionals wishing to improve their skills, high school graduates, career changers or gastronomy and pastry enthusiasts. 2021 is no exception, and the school offers a remarkable selection for its three institutions – École Nationale Supérieure de Pâtisserie (ENSP), Paris Studio and Paris Campus, which opened its doors last November.

Multi-star sponsors for Bachelor courses
École Ducasse is pleased to unveil the names of the chefs chosen to become the sponsors of its 2021 Bachelors’ programs. These 3-year Bachelors programs are aimed at young students who have just graduated from high school and who wish to become chefs entrepreneurs.

Bachelor in Culinary Arts will be under the guidance of Jacques Maximin, the iconic chef awarded Michelin stars on numerous occasions and Meilleur Ouvrier de France Cuisinier (Best Craftsman of France in cooking category – MOF) 1979. The chef, who joined the École Ducasse group in 2020 as Culinary Advisor and Chef in Residence at the new Paris Campus in Meudon, will share Alain Ducasse’s values with students on a daily basis, instil his culinary vision and initiate masterclasses as well as themed dinners. In his capacity as sponsor of the Bachelor of Culinary Arts, he will pay particular attention to the transmission of values that are dear to him such as creativity, excellence, generosity and rigour.

Meilleur Ouvrier de France Chocolatier-Confiseur (Best Craftsman of France in the Chocolate making and confectionery) 2019, Paul Occhipinti, will take on the role of sponsor of the Bachelor in French Pastry Arts. The chef is well known to the institution – after training at École Nationale Supérieure de Pâtisserie, he has been teaching there as a guest chef since 2016. Passionate about confectionery and chocolate from his teenage years, he has developed his talents alongside great chefs such as Christian Camprini, Master Pastry Chef and MOF Chocolatier-Confiseur 2004. Sous-Chef Pâtissier of Hôtel du Cap-Eden-Rocin Cap d’Antibes since 2014, Paul Occhipinti has launched himself into entrepreneurship by creating his own 100% organic brand last August: Nico & les chocolats.

The 2021 Bachelors programs will start on September 6, 2021 and will be taught at Paris Campus and ENSP.

PARIS CAMPUS: “master more than cooking”
The arrival of the majority shareholder Sommet Education, a worldwide network of prestigious educational institutions specialising in hospitality, has enabled the renowned institution to expand its portfolio of training courses in the Art of Hospitality and customer experience, such as the intensive two-month program, aimed in particular at enthusiasts and people undergoing professional reconversion: the “Essentiels des Arts de la Table et de la Sommellerie” (“Art of Service and Sommelier Essentials”). Result of the synergy between Sommet Education and École Ducasse, this program is based on the arts of the table and service, customer experience, and food and wine pairings. The training is given at Paris Campus, notably by Chantal Wittmann, Gastronomic Restaurant Director and Senior Lecturer at Glion Institute of Higher Education in Switzerland. Mrs Wittmann, one of the only two women MOFs in the world in the field of service and table arts, officiates at the restaurant “Le Bellevue” (16 Gault & Millau points and recently entered in the Michelin Guide).

For continuing professional development, Paris Campus has also created a series of encounters: “Les invités d’Alain Ducasse” (“Alain Ducasse’s guests”). Professional chefs will be able to experience the new campus while learning from of one eight exceptional personalities in the world of gastronomy invited by Paris Campus: Adrien Cachot, Christopher Coutanceau, Christophe Raoux and Luc Debove for “Cuisine à quatre mains” (“Four-handed cooking”), Jacques Maximin, Chantal Wittmann and Jessica Préalpato, “Best Pastry Chef of the World 2019” (World’s 50 Best Restaurants) as well as Mathieu Le Feuvrier. This is a two- to four-day vocational training.

ENSP: excellence and expertise at the heart of professional training
The programme developed by ENSP team for professional training focuses on expertise and excellence. Among the chefs invited are : Romain Chalumeau, the school’s Chef Instructor for his course “Pâtisseries raffinées, sans gluten ni additifs” (“Refined pastries, gluten-free and additive-free”), running from February; the MOF Chocolatier Paul Occhipinti for his “Confiserie moderne” (“Contemporary confectionary”) course in April; and chef and MOF Chocolatier Frédéric Hawecker for a professional training course dedicated to “Confiserie à la folie” (“Confectionary madness”).

Like Cédric Grolet, Pastry Chef at the hotel “Le Meurice” and Jérôme de Oliveira, World Pastry and Bakery Champion in Cannes, who are also former students of ENSP, many renowned chefs will also come to the Château de Montbarnier throughout the year to share their experiences and techniques.

PARIS STUDIO: culinary workshops for all tastes
Every year, Paris Studio develops thematic programs open to all audiences such as:

Initiation enfant à la gastronomie (Initiation to gastronomy for children) for 3 mornings for children aged 6 to 11 years old: this immersion in the kitchen for little ones promises to be a fun activity around cooking and pastry making.
Menu 100% Japon (100% Japanese menu): in spring, Japanese culinary designer Fumiko Kono will challenge participants to create a refined and tasty menu that will delight more than one person.
Gâteaux de notre enfance (Cakes from our childhood): also in the spring, the school invites food-lovers to plunge back into the home-made snacks and sweets of their childhood.
Pâtisser simple, sain et bon (Simple, healthy and good pastry): at the beginning of May, the idea is to explore natural alternatives to make balance and indulgence work in harmony.
Charcuterie pâtissière (Delicatessen and pastry): in May, participants will discover the basic techniques of these gourmet dishes that are both emblematic and essential to French culture.
Tout sur les entremets (All about desserts): at the end of May, the school will reveal the techniques needed to make desserts for special occasions.
Glaces et Sorbets (Ice Creams and Sorbets): in June, for a fresh start of the summer, chef Luc Debove will share his techniques and tips for creating ice creams, granitas or sorbets.

Paris Studio has also developed a new digital offer for companies: les Team Buildings connectés (Team Buildings connected). These friendly and fun experiences allow the teams to share good times and make the link between gastronomy and business world by taking part in a digital cooking class led “live” by one of the Paris Studio Chefs.

Many other courses can be discovered online at http://www.ecolecuisine-alainducasse.com

About École Ducasse
École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise based on excellence in culinary and pastry arts.

École Ducasse runs three schools in France – the Paris Studio, the Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as two international schools (in the Philippines and Brazil). All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two-, four-or six-month programs, to three-year undergraduate programs leading to a Bachelor’s degree in culinary and pastry arts.

École Ducasse is a network of schools belonging to the Sommet Education, a major international education group for hospitality management and culinary arts.

Elise Masurel has been appointed the Managing Director of Ecole Ducasse.

For more information: learn.ecole-ducasse.com

Benchmark Wine Group Named One Of The 50 Best Wine Retailers In America by Wine Enthusiast Magazine

July 16, 2020 by evebushman

NAPA, CALIF. (PRWEB) – Benchmark Wine Group, the largest online retailer of rare wine, has been named one of Wine Enthusiast’s 50 Best Wine Retailers in America for 2020. Benchmark successfully established its place as a top wine retailer with an inventory of over 70,000 bottles, expertise in wine authentication, and the customer service you look for in a brick-and-mortar.

“We are very excited and honored to be named one of Wine Enthusiast’s 50 best wine retailers in America. We would not be here without our loyal customer base whom we have built very strong relationships with over the years,” comments Dave Parker, CEO of Benchmark Wine Group, “I want to thank our passionate staff for working tirelessly to ensure the highest quality of customer service is met each day.

With $36M in annual sales, an estimated 3% market share of the US’s $1.1B online wine sales, and 4% of the $1B rare (i.e., back vintage) wine market, Benchmark Wine Group is the largest single retailer in the rare wine category nationwide. Benchmark Wine Group has grown at a cumulative annual growth rate of over 19% through strategic acquisitions, proprietary valuation, and pricing methods, making it one of the fastest growing online alcohol retailers; in an industry growing at 2%, by comparison.

Over the past eighteen years, Benchmark has acquired for resale some of the most sought after wines on the planet. Their Napa-based inventory features more than 10,000 SKUs of rare and well-aged wine, including verticals of Colgin starting at 1994, six pack horizontals of Petrus 1998 and large format Cheval Blanc 2005.

During these trying times for society in general and the hospitality industry in particular, Benchmark Wine Group has made it a goal to support their trade customers, helping them liquidate their wine inventories, purchasing over $200,000 of top wine from on-premise accounts. Recent purchases include over 1800 bottles from a 3 Michelin star restaurant and over $35,000 of Burgundy, Italian, and German wine from another Michelin starred account. Recently, they partnered with the United Sommeliers Foundation for their ‘Raid Y(our) Cellar’ virtual tasting series.

Parker continues, “Supporting United Sommeliers foundation during the COVID-19 Pandemic was an easy decision for us. Whether a customer, employee, or a host during a dinner event, the Sommelier community has been an important part of the growth of not just our company, but the wine industry.”

For more information on Benchmark Wine Group please contact Michelle Erland at Michelle@parallel36.com or Pia Szabo at pszabo@parallel36.com.

About Benchmark Wine Group: Benchmark is the leading source of fine and rare wine for wine retailers, restaurants and collectors around the world. Based in Napa Valley, they acquire the most sought-after wines from private individuals and professional contacts. Their staff draws on decades of industry experience and is dedicated to providing exceptional service to all clients. Benchmarkwine.com offers 24 hour access to their cellar, displaying inventory in real time, ready for purchase.

NAPA’S NEWEST TASTING ROOM, WALT NAPA OXBOW, LAUNCHES FRESH, FOCUSED FOOD AND WINE PAIRING EXPERIENCE

February 24, 2020 by evebushman

NAPA, CA – WALT Wines, a leading luxury Pinot Noir producer owned by Craig and Kathryn Walt Hall, has announced a new food and wine experience at their newly opened tasting room in the Oxbow District of downtown Napa. The tasting incorporates perfectly paired bites from Michelin-rated Chef Ken Frank of La Toque restaurant in Napa Valley alongside single vineyard Pinot Noir wines from WALT. The WALT Napa Oxbow tasting room opened this past Fall.

“I’ve known Chef Ken Frank for over a decade,” says WALT Wines General Manger, Jeff Zappelli. “When we sat down and to pair our wines with his dish selections, it was thrilling. Each of the wines has a distinct flavor profile, so to have Ken complement those profiles with food selections is a wonderful way to highlight the focus of this experience.”

ROOT 101 will offer guests an unparalleled opportunity to learn about the intricates of wine and food pairings with exceptional quality at all touchpoints. Guests will enjoy the pairings with a personal wine educator in a private glass studio room, adorned with art from the Hall’s private collection. The Root 101 tasting is offered by reservation only at WALT Napa Oxbow daily at 11am and 1pm for $60 ($40 for wine club members) and reservations can be made by going ONLINE or by calling 707-933-4440.

“Food and wine pairing has always been central to the experience at La Toque,” says Chef Ken Frank. “High quality Pinot Noir wines really reflect the nuances from the sites where they are grown and that’s what makes doing the ROOT 101 so much fun for us. This experience provides a great selection of prestigious vineyards from all the sweet spots up and down the West Coast.”

The newly renovated 1,500 square foot indoor tasting room space features a trapezoidal tasting bar designed by Jarrod Denton of Signum Architecture. Comprised of an Italian-porcelain countertop, bar is illuminated with gold LED globes suspended above guests while they taste.

In addition to the ROOT 101 Experience, guests joining the WALT Napa Oxbow have three tasting offerings to consider including:

CURRENT RELEASE TASTING, $30pp

(Complimentary for Wine Club Members) Guests will explore five current releases including single vineyard Pinot Noir and Chardonnay wines spanning 1,000 Miles of Pinot Noir, a concept designed to educate Pinot fans with vineyard sourcing and terroir.

PORTFOLIO TASTING, $30pp

(Complimentary for Wine Club Members) Guests will have access to taste from each of the three award winning HALL Family Wine bottlings; including WALT Pinot Noir, HALL Cabernet Sauvignon and BACA Zinfandel wines in a tasting that highlights current releases for each varietal and background about the Hall family.

WINE & CHOCOLATE PAIRING, $50pp

($30 for Wine Club Members) Guests will indulge in the decadent world of wine and chocolate through a tasting experience that explores the senses through taste and aromatics. The experience includes six Pinot Noir wines paired with Kollar Chocolates, a leading luxury chocolatier based in Yountville, CA.

WALT produces single vineyard Pinot Noir wines from appellations stretching from as far north as the Willamette Valley in Oregon, through Anderson Valley, the Sonoma Coast, Carneros, Santa Lucia Highlands and the Sta. Rita Hills of the Santa Barbara County. WALT specializes in premier Pinot Noir and Chardonnay sourced from vineyards spanning 1,000 miles, a mile marking distance that coined the brand’s popular 1,000 Miles of Pinot concept.

For more information, please visit www.waltwines.com, follow on social @waltwines, or by calling 707-933-4440

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WALT: 1,000 Miles of Pinot

WALT specializes in premier Pinot Noir and Chardonnay sourced from the most coveted vineyards along the Pacific Coast, spanning 1,000 miles from the Willamette Valley to the Sta. Rita Hills in Santa Barbara County. Led by Winemaker Megan Gunderson Paredes, WALT represents wines of a place – these special sites where thoughtful viticulture enables winemakers to create expressive wines that reflect the signature personality of each site. WALT farms three estate vineyards and partners with meticulous growers who aspire to share standards of quality. Owned by Craig and Kathryn Walt Hall, WALT honors Kathryn’s parents, Bob and Dolores Walt, who were grape growers in Mendocino County since 1972 and nurtured Kathryn’s passion for vineyards and wine. Guests can visit WALT at three tasting room locations including at the Sonoma Plaza located in Sonoma, CA, Healdsburg, CA and in the Oxbow district located in downtown Napa, CA. All three Tasting Rooms are open to the public. For more information, please visit www.waltwines.com or call (707) 933-4440. @waltwines #1000milesofpinot.

Abadia Retuerta and Bazaar by José Andrés Collaborating on Epicurean Events

November 2, 2019 by evebushman

LOS ANGELES, CA;—In a four-part event from November 13-16, The Bazaar by José Andrés at SLS Hotel, a Luxury Collection Hotel, Beverly Hills plays host to legacy Spanish winery and estate Abadia Retuerta LeDomaine. The Bazaar by José Andrés at SLS Beverly Hills has been a destination for unique culinary experiences since its launch in 2008, and now welcomes one of Spain’s most distinctive historic properties for a series of singular events. The traditional Abadia and the contemporary Bazaar represent two sides of the Spanish gastronomical coin, coming together for a series of tastings beginning on November 13 with an invite-only Sommelier Lunch; an invite-only Wine Collector’s Dinner on November 14; and culminating on November 15 and 16 with a ticketed wine pairing menu offered at The Bazaar.

A collaboration between Chef de Cuisine Holly Jivin of The Bazaar and Executive Chef Marc Segarra of Refectorio, the Michelin-starred restaurant at Abadia Retuerta LeDomaine, the ticketed ten-course tasting menu offered on November 15 & 16 will showcase signature dishes from both restaurants, paired with Spanish wines from Abadia Retuerta. Tickets, priced at $150 per person, are available via Tock.

Dishes that will be served throughout the series include Sopa Castellana, a traditional Spanish garlic-laced soup; oysters with a radish and black olive emulsion; sausage with kale and mint; and crayfish with bread and almond soup. Wine pairings will consist of several vintages of Abadia Retuerta LeDomaine Blanco de Guarda, a mature and layered white wine made with 80% sauvignon blanc grapes as well as verdejo and a small amount of godello.

Abadia Retuerta was founded in the 12^th century as the Abbey of Santa Maria de Retuerta, once home to a monastery, and located in the fertile wine region of Sardón de Duero on the left bank of the Duoro River. The original Romanesque and Gothic structures still stand alongside modern additions including sprawling vineyards, a hotel and spa, swimming pool, and Michelin-starred restaurant, making it one of Europe’s most desirable resort wine-tourism destinations.

“From the first moment I stepped foot on the historic property of Abadia Retuerta, I was enchanted by the serene beauty melding old with new,” says Ricardo Gomez, General Manager at The Bazaar. “After months of planning amongst our teams, we’re ecstatic to bring these two renowned Spanish culinary concepts, The Bazaar and Abadia Retuerta’s Refectorio, together to celebrate both our similarities and our differences in a unique set of events at SLS Beverly Hills.”

With an exclusive group of wine collectors and sommeliers gathering to experience the largest tasting ever of Spain’s iconic Abadia Retuerta wines, the winery is embarking on its most ambitious introduction to the U.S market since its founding in 1996.

For more information on the collaborative event series at The Bazaar and to purchase tickets, please visit Tock.

About SLS Hotel, A Luxury Collection Hotel, Beverly Hills

After making a critically acclaimed splash with its 2008 debut, thanks to excellence in hospitality, cuisine, and design, the SLS Hotel, a Luxury Collection Hotel, Beverly Hills continues to define modern luxury at the crossroads of Beverly Hills and Los Angeles. Following a multimillion-dollar room renovation and with robust dining options from Culinary Director Chef José Andrés, including two Michelin Guide recognized restaurants⁠—Somni (Two Michelin Stars) and The Bazaar (Michelin Plate) ⁠—as well as three-meal lobby restaurant Tres, in-room dining and the Altitude sixth-story rooftop pool deck, the hotel was recognized by Condé Nast Traveler Readers’ Choice Awards as the “#1 Hotel in the World” in 2019. Additionally, Ciel Spa by Pearl offers a full suite of wellness and salon services and 30,000 square feet of indoor/outdoor function spaces include a ballroom, conference rooms, and Garden Room & Terrace with retractable skylight roof. As part of The Luxury Collection’s portfolio of world renowned hotels and resorts, SLS Beverly hills is proud to participate in Marriott Bonvoy, the new name of Marriott’s travel program. Visit www.slsbeverlyhillshotel.com for more information.

About ThinkFoodGroup and José Andrés

Founded by Chef José Andrés and his partner Rob Wilder, ThinkFoodGroup is the creative team responsible for renowned dining concepts in Washington, D.C., Las Vegas, Los Angeles, Miami, Texas, the Bahamas, and most recently in Orlando and New York City. The nearly 3 dozen restaurants share a variety of culinary experiences that span from food trucks to world-class tasting menus, including two with two Michelin stars: minibar by José Andrés in Washington, D.C., and Somni at the SLS Beverly Hills.

Twice named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation and recipient of the Worlds 50 Best Icon Award, José Andrés is an internationally-recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian and chef and owner of ThinkFoodGroup. For more information, visit www.thinkfoodgroup.com.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is less than a two-hour drive or train ride from Madrid. For further information and reservations: reservations@ledomaine.es; Tel. +34 98 368 0368.

About Refectorio by Marc Segarra

Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a one-Michelin-star sanctuary of haute cuisine. A biodynamic vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century provides organic produce for the estate’s restaurants, including Refectorio.

What It Takes to Become A Michelin Star Restaurant

August 22, 2019 by evebushman

ALLENHURST, N.J. (PRWEB) – Ever wonder what it took for the only 3,367 carefully selected worldwide restaurants to earn the coveted title of being a Michelin Star restaurant? Only the worthiest establishments are gifted with the honor of a 1, 2 or 3-star rating in this prestigious restaurant guide and for many who have been shooting for the stars for years seems like an impossible achievement.

With the distinguished reputation that Michelin upholds, which restaurateurs have known as the “bible of all restaurant guides”, the history of how it came about is rather surprising. The guide was formulated by a couple of men who were determined to gain more traction in their tire business – yes, I’m talking about the same well-known Michelin tire company that has customers driving towards signs of the white marshmallow shaped cartoon guy that acts as the company’s mascot. French entrepreneurs, Andre and Edouard Michelin started the guide in 1900 for hotels and restaurants in an effort to get more drivers on the road, wearing down their tires and buying more, essentially from their business. It was a genius way to encourage people to travel longer distances instead of taking short joy rides that cars were generally used for in those days. In 1926, the guide expanded to focusing on fine dining, five years later appointing the competitive 3-star system.

Ever since, the famed 3-star system has made every chef and restaurateur strive for the Michelin stamp of approval in hopes of obtaining a star next to their restaurant name. But the process of attaining a star remains highly secretive. According to an article posted by the Food Network, specially trained Michelin inspectors pay anonymous visits to restaurants and submit meticulous reports rating the service, décor and cuisine. So pretty much, anyone in your restaurant could be a Michelin critic practically dissecting your meals with a fine tooth comb only you will never know who. Generally, restaurants are chosen to be reviewed after inspectors thoroughly search through websites, blogs, and restaurant reviews in local magazines. If a specific restaurant is receiving a lot of public praise or buzz from customers, it may prompt a visit to check out the restaurant for themselves.

While inspectors have a pretty standard blueprint of what they look for in a restaurant before it is reviewed, there is no official guide for restaurateurs to follow to become a Michelin star restaurant. An inspector may visit a restaurant 2-3 times over the course of a few years to determine a complete and fair assessment, but the process of how to receive a star is unknown to the public. Seasoned food and beverage professionals theorize that reviewers mainly have their eyes on: the usage of quality products, mastery of flavor and technique, expression of the chef’s personality in the cuisine, the overall dining experience, and the consistency of the food.

Yes, this criterion does sound like an exhausting checklist that is tough to make sure that each and every customer receives this treatment, as one of them may be a secret Michelin diner, but that’s why being awarded the title is not an easy task. According to the Michelin guide itself, earning one star means your eatery is a “very good restaurant in its category,” two stars indicates “excellent cooking” that is “worth a detour,” while three stars represents an off the charts “exceptional cuisine” that is “worth the journey.” Those with any stars let alone three deserve to be bowed down to for their culinary excellence in our book, congratulations if you are those few lucky winners!

If you can’t sleep at night because you can’t escape the dreams of stars floating around in your head, there are a few things that you could do to increase your chances of earning a coveted Michelin star. For one thing, ensure that every customer is having an exceptional dining experience. This would showcase positive reviews and could get you recognized. Chefs who train under a chef who has already earned one or more could be considered as well. Showing you are disciplined, determined, and always looking to improve could make a difference in how an inspector views your restaurant. Also, maintaining the use of the finest ingredients, staying up-to-date on the newest food trends, and mastering the dishes that you are most comfortable cooking, are all suggested.

Although earning a Michelin star is one of the most challenging feats for a restaurateur, it is possible as these restaurants have proven. If you feel like you are doing everything right to gain the title, see if there is anything more that you can improve, or just wait for you may already “secretly” be in the running.

Press Release from: Bielat Santore & Company
Bielat Santore & Company is an established commercial real estate firm. The company’s expertise lies chiefly within the restaurant and hospitality industry, specializing in the sale of restaurants and other food and beverage real estate businesses. Since 1978, the principals of Bielat Santore & Company, Barry Bielat and Richard Santore, have sold more restaurants and similar type properties in New Jersey than any other real estate company. Furthermore, the firm has secured in excess of $500,000,000 in financing to facilitate these transactions. Visit the company’s website, http://www.123bsc.com for the latest in new listings, property searches, available land, market data, financing trends, RSS feeds, press releases and more.

Solvang’s First and Oak Restaurant Awarded 2019 “Michelin Plate”

July 13, 2019 by evebushman

Solvang, Santa Barbara County, California, USA—For the first time, a Solvang dining establishment has been recommended by the prestigious Michelin Guide. On June 3, the 2019 Michelin Guide California debuted, awarding First & Oak at the Mirabelle Inn at 409 First Street in downtown Solvang with the “Michelin Plate” which recognizes “Fresh ingredients, carefully prepared: a good meal.” Only 13 restaurants in the entire county of Santa Barbara received this recognition. Other Michelin Guide ratings include “Bib Gourmand” and “Stars.”

First & Oak’s Michelin review states “In a small, romantic boutique hotel, this is a deliciously old-school restaurant that is coming into its own with ambitious contemporary cuisine. This should be no surprise, as the chef boasts a background in some esteemed and globally acclaimed kitchens. Guests are invited to create their own prix-fixe menu by selecting four to five dishes from a variety of categories, such as garden, ocean or farm. This might yield a meal that begins with a refreshing gazpacho made from delicately spiced melon with basil blossom and a bit of smoky fried shrimp. Masterful desserts have included a brown-butter sponge cake with dense clotted cream and marinated strawberries. Be sure to sample the owner’s own wine label, Coqueliquot, available in a range of styles.”

First & Oak opened in 2016, after the Rosenson family bought the Mirabelle Inn which houses the restaurant. Steven Snook, First & Oak’s opening chef, came to Solvang with a Michelin-starred Gordon Ramsay résumé. The restaurant’s current chef JJ Guerrero, a protégé of Chef Snook, continues to serve a popular, locally-sourced tasting menu format accompanied by a wine list created by Sommelier and General Manager Jonathan Rosenson. First & Oak serves dinner seven nights a week from 5:30-8:45 p.m. with reservations recommended by calling 805-688-1703.

Tracy Farhad, Executive Director of the Solvang Conference & Visitors Bureau enthused, “We are so thrilled to celebrate First & Oak being recommended by the prestigious Michelin Guide! Bravo to Jonathan Rosenson and his team at First & Oak for bringing your extraordinary international cuisine to California’s Denmark.”

The Solvang Conference & Visitors Bureau (SCVB) is a not-for-profit organization formed in 1986 to promote the City of Solvang, featuring its Danish-American heritage, Northern European culture, cuisine, arts and attractions. The SCVB operates the Solvang Visitors Center at 1630 Copenhagen Drive; open daily from 9:00 a.m.-5:00 p.m.; offering free maps, guides, savings options and plenty of information on the destination named by USA Today as one of the 10 best historic small towns in America.

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Solvang Conference & Visitors Bureau, Box 70, Solvang, CA 93464

Visitor Center: 1639 Copenhagen Drive ● Administrative Office: 436-G Alisal Road

TEL: 805-688-6144 FAX: 805-688-8620 TOLL-FREE: 1-800-468-6765 www.SolvangUSA.com

12th Annual Pebble Beach Food & Wine Festival Returns, April 11-14

April 8, 2019 by evebushman

PEBBLE BEACH, CALIF. – The West Coast’s premier epicurean lifestyle event, Pebble Beach Food & Wine returns for a 12th year this spring with four days of culinary decadence, April 11-14. Coinciding with Pebble Beach Resorts’ year-long centennial celebration, the 2019 event is pulling out all the stops as 100 of the world’s top celebrity chefs and 250 acclaimed wineries come together on the spectacular central California coastline. Event-goers will enjoy rare access to the very pinnacle of talent in the food and wine world—from upstarts and rising stars to James Beard and Michelin-star award winners— at a series of wine tastings, cooking demos, and some of the most exclusive and original dining experiences in the world.

Among this year’s luminaries are names like l’Arpege’s Alain Passard, Misiòn 19’s Javier Plascencia, Ludo Lefebvre of Ludo Bites, Masaharu Morimoto of Morimoto restaurants from New York to Napa, internationally renowned Argentinean grill master and featured chef on the Netflix original series Chef’s Table Francis Mallmann, DAMA’s Antonia Lofaso, Richard Blais of Trail Blais, Michelle Bernstein of Café La Trova, Dean Fearing of Fearing’s Restaurant, and the chef dubbed “The Last Magnificent,” Jeremiah Tower. A prime opportunity for event-goers to rub shoulders and snap photos with a veritable “who’s who” of culinary legends will take place at the Lexus Grand Tasting Tent on Saturday and Sunday afternoons, which will feature 30 chefs and more than 300 wines from top-notch producers around the world. Other event highlights include:

A Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links. This exclusive opportunity to share a bucket-list golf experience with the top masters of food and wine is priced at $1,000 per ticket. Players compete for 18 holes of Team Scramble tournament play, fueled by food, wine and beverage stations strategically placed along the course.

An exclusive, aptly named Decadence Dinner with Chef Alain Passard of the three-Michelin-starred L’Arpège in Paris, whose high-risk gamble to embrace an all-vegetarian menu paid off in spades and was documented in Netflix’s Chef’s Table docuseries.

Aviary Live from Pebble Beach—a chance to meet the “den of chefs” behind what is widely considered the world’s best bar as they tell the story behind the creation of the bar and their new, groundbreaking Aviary Cocktail Book.

Two events with culinary legend Jeremiah Tower—a Fireside Chat complete with champagne, bites, and storytelling by “The Father of California Cuisine,” and a Power Lunch at Casa Palmero with Chef Tower and his proteges Mark Gaier and Clark Frasier of Maine’s critically acclaimed MC Perkins Cove.

Wonder Women in the Kitchen—a Power Lunch with some of the nation’s gutsiest female chefs who have survived the trenches to rise to top of their industry: Tanya Holland of Oakland’s Brown Sugar Kitchen; Top Chef Masters Alumni Elizabeth Falkner; Antonia Lofaso of L.A.’s white-hot DAMA, Scopa Italian Roots and Black Market Liquor Bar; and pastry chef Kelsey Larson from Bernardus Lodge in Carmel Valley.

Two Gone Fishin events with Iron Chef Masaharu Morimoto. In the first, the global restaurateur demonstrates the proper way to butcher a whole tuna. In the second, He joins top seafood chefs Ryan Caldwell, Ravin Patel, Michael Ginor, and Alvin Cailan to vie for bragging rights as the “best fisherman” at the four-day fest.

Ridge Monte Bello Wine Seminar. This epic event features five decades of one of the world’s most legendary wine producers. Led by winemaker Eric Baugher, guests will have a once-in-a-lifetime chance to sample vintages dating back to 1975 as well a barrel tasting of the unreleased 2017 vintage.

Steakhouse Feels: Big Cabs & Big Slabs. Festival-goers will live large at this strolling “beachside steak-out,” which will pair the world’s best masters of the grill and BBQ with a martini bar, whiskey on the rocks, big red wines, and a caviar station.

Dining with The Michelin Stars. This over-the-top dinner will blend the talents of out-of-this-world chefs into one kitchen. Michelin starred culinary greats, including Peter Armellino, Rogelio Garcia, Janina O’Leary and Rupert and Carrie Blease, will serve up a memorable meal at this one-of-a-kind event.

Find a full event listing here.

Package Deals

Four package options let event-goers craft their ideal festival experience. The Magnum is a great value for those looking to enjoy all the daytime and afternoon events at Pebble Beach Food & Wine along with the Opening Night Reception. Package holders save more than $300 and gain VIP access, including to the Lexus Grand Tasting, and discounts on Jeroboam and Imperial level wine seminars.

The Jeroboam covers premium day and night events over the full weekend. Package holders save more than $1,000 on a $2,950 ticket and gain VIP access.

The Mastercard Exclusive includes upgraded experiences and access on select day and night events, including the fireside chat with Jeremiah Tower, the hands-on Perfect Blend wine event, Private Dining Room Dinner—a world-class wine pairing meal overlooking the famed 18th Green of Pebble Beach Golf Links, plus access to the Chef, Winemaker and VIP after-hours party Saturday night, and VIP premium gift items. The package is only available for purchase with a Mastercard.

The Imperial gives package holders carte blanche for the full weekend—the highest level of access available and exceptional perks—and is available only to a select few due to space limitations on the rare wine seminars. Package holders save as much as $2,400 and enjoy VIP access and preferred seating at all wine seminars and cooking demos, complimentary access to the Chauffeured Lexus Luxury Vehicles for travel between events, and access to the Chef, Winemaker and VIP after-hours party each night.

Event Sponsors

The 12^th annual Pebble Beach Food & Wine welcomes best in class partners like Food & Wine magazine, Chase Private Client banking, Lexus, Mastercard, Barilla pasta and many more.

Ticket Information and Reservations

For tickets, packages and more information, visit pbfw.com. For more information on Pebble Beach Resorts and overnight reservations, visit pebblebeach.com or call 888-251-9790.

About Prodigal Events, LLC:

Prodigal Events, LLC (Prodigal), creates unique experiential opportunities in the hospitality, entertainment, and experiential world. Prodigal produces two of the world’s most loved and recognized culinary events, Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both recognized for the curation of the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences.

About Pebble Beach Company

Pebble Beach Company, headquartered in Pebble Beach, Calif., owns and operates the world-famous Pebble Beach Resorts®, including The Lodge at Pebble Beach™, The Inn at Spanish Bay™, and Casa Palmero®. The company also operates four renowned golf courses: Pebble Beach Golf Links®, Spyglass Hill® Golf Course, The Links at Spanish Bay™, and Del Monte™ Golf Course. Its other famed properties include scenic 17-Mile Drive®, The Spa at Pebble Beach™, Pebble Beach Golf Academy™, and Pebble Beach® Equestrian Center. It annually hosts premier events such as the Pebble Beach Concours d’Elegance®, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational presented by Dell Technologies, Pebble Beach Food & Wine, and the PURE Insurance Championship Impacting The First Tee. Future site of the 2019 U.S. Open, 2023 U.S. Women’s Open and 2027 U.S. Open Championships, Pebble Beach Golf Links® has hosted five U.S. Opens, five U.S. Amateurs, one PGA Championship, and numerous other tournaments. For reservations or more information, please call 800-654-9300 or visit pebblebeach.com.

Michelin Starred Chef Christophe Émé Presents KASS Wine Bar + Restaurant!

February 20, 2019 by evebushman

Los Angeles, CA – After twenty-five years as a powerhouse in the fine dining industry, Michelin starred and world-renowned Chef Christophe Émé is ready to uncork another side of his prowess by introducing KASS, a chic and welcoming wine bar and restaurant that offers a sophisticated yet approachable French Dinner Menu and unrivaled Wine List in a 40-seat dining room and bar stripped of pretention, but brimming with innovation and immaculate presentation. Situated on the most in-vogue strip on La Brea, KASS Wine Bar + Restaurant by Chef Christophe Émé officially opened Friday, February 1^st, 2019!

Chef Christophe Eme. Photo Credit- acuna-hansen

Growing up in France’s picturesque Loire Valley was the ideal backdrop for Chef Christophe Émé, who learned from an early age the joy of cooking in the kitchen. At the age of sixteen, Émé began an apprenticeship at the Hôtel de France in Angers before embarking on a journey that has propelled him across the globe, sharpening his skills at some of the world’s most prestigious restaurants with enough Michelin stars between them to form a constellation. From Auberge des Templiers, to Auberge de l’Eridan in the French Alps, to the opulent Taillevent, Émé has worked with such culinary legends as Gerard Rabaey, Marc Veyrat, Michel Rostang, Philippe Braun, and Philippe Legendre. Arriving in the United States in 2001, Émé made his way to Los Angeles as Executive Chef at the highly revered L’Orangerie where he challenged perceptions and French cooking technique by renouncing cream and butter sauces in favor of complex layered emulsions and natural jus. In 2005, Émé embarked on his first solo Los Angeles venture and opened the critically lauded Ortolan on West Third Street, where he showcased his impeccable haute cuisine. Shortly after Ortolan debuted in 2005, Émé was honored by Food & Wine as one of the “10 Best New Chefs” and subsequently earned a Michelin star in 2007. After setting a higher standard for the next generation of French restaurants, Émé is now moving in a new direction by introducing KASS Wine Bar + Restaurant.

Wine Consultant Taylor Parsons (Whole Cluster Consulting, République, Spago, Mozza, Campanile) curated the KASS Wine List. “This is a tightly focused wine list created with the purpose to provide pleasure and not intimidation, with wines that serve the neighborhood and the cuisine of Émé.” says Parsons. Thoughtfully overseen by KASS Wine Bar + Restaurant Sommelier and Manager Kyley Jacoby, the KASS Wine List is comprised of seventy percent French Wines, with an emphasis on the Loire Valley in honor of Émé’s home region, with the remaining thirty percent made up of varietals ranging from France, Europe, and California. Designed for connoisseurs and novices alike, the Wines by the Glass are available to sip and swish, beginning with effervescent Sparkling section including the Jacky Blot, Montlouis Brut ‘Tradition’ Loire Valley NV or the Laherte Freres, Extra Brut ‘Ultradition’ Champagne NV. The single Pink offering stands poised and proud, the Vinca Minor, Carignan Rosé Sonoma County 2017, while the White section offers an array of global choices beginning with the Domaine Daulny, Sancerre Loire Valley 2017; the German Andi Knauss, White Blend ‘Boutanche’ Württemberg 2017, or the Frantz Chagnoleau Macon-Villages La Carruge Burgundy 2016, while the Domaine Dupasquier, Roussette de Savoie, Savoie 2013 rounds off the white wines by the glass. The Red section starts with a trio from France, kicking-off with the Jean-Marc Burgaud, Morgon Côte du Py, Beaujolais 2017, a Loire Valley 2016 Domaine Filliatreau, Saumur-Champigny ‘La Grande Vignolle’, and a Domaine de Majas, VdP Côtes Catalanes Carignan Blend Roussillon 2017, before heading over to the Piedmont region of Italy to enjoy a 2016 Brovia, Dolcetto d’Alba ‘Vignavillej’ and the 2016 Piedrasassi, Syrah ‘PS’ from Santa Barbara County. While sharing delectable dishes with good company, the Wines by the Bottle offer an ideal respite to relax and unwind, beginning with Sparkling Wines in two significant categories: Champagne and Not Champagne, followed by a respectable selection of Pink Wine, and a vast library of White Wine that is categorized as Energetic, Fruity, and Muscular, with an equally impressive variety of Red Wine, categorized by dominant notes Bright, Juicy, Earthy and Plush, and a boutique selection Sweet & Fortified Wine.

Chef Émé utilizes his near thirty years of expertise to present a concise, but yet approachable KASS Dinner Menu featuring appetizers and entrées, which will experience weekly variant twists curated by Émé, depending on the availability of fresh, seasonal ingredients from the local Farmers Market. Guests will have the pleasure of watching Émé directly in his element in the open kitchen, along with his condensed, but highly skilled team, with a window perfect for awestruck onlookers. The ever-evolving KASS Dinner Menu will feature dishes such as the Salad of Baby Beets with black lentils and aged Comté; the Oxtail Parmentier made with marrow bone and Burgundy truffles; the Farro Risotto, accompanied by celery root, kale, and Morel mushrooms, and the Chicken Cooked in Clay served with wild mushroom sauce and green asparagus. Dessert will include delectable treats, like the silky Chocolate Tart accompanied by chocolate sorbet. Ever the artiste, Émé showcases every dish like a work of art, be the canvas the Pordamsa porcelain plateware, which showcases a mimicry of patterns and textures found in nature, or the Shichirin Hida Konro, a miniature Japanese portable charcoal grill and the black slate cutlery. Whatever the vessel, presentation will be at the forefront alongside flavor and technique.

A clean, contemporary space designed by Émé with assistance from Annie May of Kuskin / May Designs, harmonizes between warm and cool neutrals and the perfect balance between natural and manmade materials. Warm enough to be inviting, but cool enough to retain a sleekness, this stylishly inviting space offers guests three atmospheric experiences: The Wine Bar, where cheese, charcuterie and oysters are the perfect accompaniment to wine offerings and spirited conversation, and the Dining Room which offers plush banquette seating ideal for intimate and vibrant gatherings alike. The Outdoor Patio welcomes guests with cozy woven rattan nest chairs and low tables perfect for enjoying a bottle of wine, enclosed by a wood plank façade, mimicking a Japanese hinoki, successfully encapsulating KASS guests away from the bustling street. “KASS is an involved experience; I want guests to come in for the atmosphere as much for the wine and the food,” says Émé.

With an ever-expanding array of top eateries such as République, Sugarfish, Sycamore Kitchen, Odys + Penelope, and trendsetting shopping destinations like American Rag, Best Made, Champion, Undefeated, Kelly Cole USA and Aether Apparel, KASS Wine Bar + Restaurant by Chef Christophe Émé is a chic, sophisticated and welcoming new addition to this bustling street that offers an approachable French dinner menu and unparalleled wine list, in a lively setting!

KASS Wine Bar + Restaurant is open for Dinner every Tuesday through Saturday from 6:00 pm to 10:00 pm, and every Sunday from 6:00 pm to 9:30 pm. The KASS Wine Bar is open every Tuesday through Saturday from 5:00 pm to 12:00 Midnight, and every Sunday from 5:00 pm to 10:00 pm. For reservations, please visit KASS Wine Bar + Restaurant Yelp Reservations or call KASS Wine Bar + Restaurant directly at 323.413.2299.

Please follow KASS Wine Bar + Restaurant on Instagram @kassrestaurant or on Facebook

KASS Wine Bar + Restaurant

320 South La Brea Avenue

Los Angeles, CA 90036

T: 323.413.2299