Eve's Wine 101

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

by

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

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

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

FOOD & BEVERAGE

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

Beverage menu highlights include:

Mai Tai Consommé

The Ritz Cocktail

Fig Leaf Daiquiri

Blackberry Cobbler

Coffee Old Fashioned

Napa Valley Sour

Dr Long Pepper

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

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

Menu highlights include:

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

Kampachi Crudo with Citrus & Fennel

Ember-Roasted Artichoke w/ Fava Bean “Aioli”

Baked Caciocavallo Cheese

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

Duck Pintxo with Harissa & Sumac on Israeli Couscous

Grilled Octopus with Potatoes & Smoked Paprika

Wagyu Steak “Tagliata” with Arugula, EVOO & Lemon

DESIGN

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

ABOUT THE HAVEN 

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

ABOUT THE CIA AT COPIA

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

Preview Of Upcoming Bourbon Trip: 3 days at @KYBourbonFest + 4 Distillery Tours

by

A few weeks ago I shared on social media that Eddie and I would be attending the three-day Kentucky Bourbon Festival in Bardstown this year, September 15 through 17, for the first time. (And being able to visit my sister and her husband in nearby Tennessee too!) After that I spent some time looking over everything the event offered, and how much time we could spend there after our three days were up. And I was able to secure four distillery appointments over two days as well. So, I thought I would do a little “teaser article” to maybe coax some of you to join us!

Kentucky Bourbon Festival

Visiting Kentucky for the first time? Three days of bourbon tasting? And the ability to purchase special bottles that were just going to be newly released at the festival? 55 distilleries pouring? Maybe getting tickets to one of the premium events with master distillers or mixologists? Count us in! We learned that the fest offers all of this:

Each Bourbon Taster ticketholder receives:

  • Daily admission with re-entry privileges for the Kentucky Bourbon Festival on Friday, Saturday & Sunday
  • ‘Wee’ Glencairn-branded nosing and tasting glass (one glass per guest)
  • Sampling from all participating distilleries throughout the weekend
  • Ability to purchase bottles from the distilleries
  • Access to distilleries, fun and informative talk show segments, musical entertainment, expanded food truck area, and exhibits. Does not include premium fun and informative talk show segments and/or premium culinary events. Add-on tickets required for premium events. All educational sessions are paid add-ons.

Distillery Tours

Which of the dozens of distilleries should we visit from the infamous Kentucky Bourbon Trail! We asked some whisky pals: “Heaven Hill and Willet are close to each other + must book tours early, Maker’s Mark has a fun tour and a delicious café, Four Roses and Michters are a lot of fun. Visit the Neat Bottle Shop and Bar in Louisville. Bardstown bourbon company has great tours. Old Forester if you’re in Louisville.” We picked four distilleries, all in Bardstown, and not too far from each other. And made a note to try and get into others if time allowed. So, at press time we are definitely in for the “fun tour” at Maker’s Mark, Four Roses, and the last two are Heaven Hill and Willet due to their close proximity to one another. A couple other recommendations were for distilleries in Louisville, which will be worth the drive if we can swing it! What are your favorites?

Helpful Links

https://www.kybourbonfestival.com/

https://heavenhilldistillery.com/

Willett: https://www.kentuckybourbonwhiskey.com/

https://www.makersmark.com/

https://www.fourrosesbourbon.com/

Kentucky Bourbon Fest: @KYBourbonFest

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

L.A. Loves Alex’s Lemonade Culinary Cookout Returns

by

LOS ANGELES, CA — After a three year hiatus, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America. 

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2023 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures (for a current list, see page 3). First time participants Akasha Richmond, (LA) — AKASHA;  Dana Slatkin & Brittany Cassidy (L.A.) — Violet; Drew Deckman (Baja California, Mexico) — Deckman’s; Gavin Fine (Jackson Hole, WY) — Fine Dining Restaurant Group; Tiffany Dela Pena, Tim Cardenas and Irene Widjaya (L.A.) —  Caldo Verde and Cara Cara; Jeremy Tummel (Santa Barbara)— La Paloma Café; Mason Hereford (New Orleans) — Turkey and The Wolf; Roxana Julipat (L.A.) — Friends & FamilySarin Sing (L.A.) — Jitlada; Sergei Simonov (Santa Barbara) — Loquita; and Vivian Ku(L.A.) — Pine and Crane.

More chefs will continue to be announced, as well as leading vintners and mixologists from across the country.

Pricing for General Admission tickets is $195 until August 1, when the price increases to $255. L.A. Loves Alex’s Lemonade also offers a $1,500 premier ticket level that includes early access to the event, VIP seating and an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 22. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation. 

L.A. supporters enthusiastically responded with huge turnouts in the first ten years, sampling signature dishes of world-renowned chefs and reaching over $8 million in sponsorship, ticket and auction sales to date. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause. 

  • More than 2,500 people, including more than 100 chefs, mixologists and vintners, attended the last cookout in 2019, which raised over 1.3 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation.  Three-time childhood cancer survivor and UCLA graduate, Alexandra Keir, also spoke, telling guests about her experience with cancer and how supporters can join her and ALSF in the fight against childhood cancer. 

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.

“‘We’re so excited to be back and we’re in awe of the commitment and generosity of Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “It is so special to celebrate an entire decade of L.A. Loves Alex’s Lemonade! Every year we move closer to achieving Alex’s vision of finding a cure for all kids with cancer!” 

For information on how to become a sponsor, contact Sara Moyer at Alex’s Lemonade Stand Foundation, (610) 649-3034 or S.Moyer@AlexsLemonade.org 

A selection of photos from 2019 can be downloaded HERE; PHOTO CREDIT ABImages 2019

Become a fan of L.A. Loves Alex’s Lemonade on Facebook: www.facebook.com/ALSFCulinaryEvents

Follow on Twitter and Instagram: @LALovesAlexs

Suzanne Goin, David Lentz and Caroline Styne photo credit Carolina Korman 2019

About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $175 million so far, funding nearly 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org.

Partial List of Participating Chefs
Adam Perry Lang (Hollywood, CA) — APL BBQAkasha Richmond (L.A.) —  AKASHA
Bob Oswaks (Los Alamos, CA) — Bob’s Well Bread Bakery
Boe Delashmutt (Tilghman, MD) — Marker 5
Bricia Lopez (L.A.) — Guelaguetza
Chris Bianco (L.A. / Phoenix, AZ) — Pizzeria BiancoDana Slatkin & Brittany Cassidy (L.A.) — Violet Los Angeles
Donald Link (New Orleans, LA) — Link Restaurant Group
Drew Deckman (Baja California, Mexico) — Deckman’s
Frank Castronovo & Frank Falcinelli (Brooklyn, NY) — Frankies Spuntino
Gavin Fine (Jackson Hole, WY) — Fine Dining Restaurant Group
Giada De Laurentiis (Las Vegas, NV) — GIADA
Irene Widjaya (L.A.) — LA Proper Hotel
Jason Winters (L.A.) — Speak Cheezy
Jason Paluska (Santa Barbara, CA) — The Lark Santa Barbara
Jeremy Fox (Santa Monica, CA) — Birdie G’s, Rustic Canyon
Jeremy Tummel (Santa Barbara, CA) — La Paloma Cafe
Jon Shook & Vinny Dotolo (L.A.) — Jon & Vinny’s
Jonathan Sundstrom (Seattle, WA) — Lark Seattle
Jonathan Waxman (New York, NY) — Barbuto
Josiah Citrin (Santa Monica, CA) — Mélisse Restaurant
Kevin Meehan (L.A.) — Kali Restaurant
Kris & Sarah Yenbamroong (Venice, CA) — Night + Market SahmLaurel Almerinda (L.A.) — Huckleberry
Ludo Lefebvre (L.A.) — Petit Trois
Marc Vetri (Philadelphia, PA) — Vetri Cucina
Mason Hereford (New Orleans, LA) — Turkey and The Wolf
Matt Molina (L.A.) — Hippo
Michael Palmer (Santa Barbara, CA) — McConnell’s Fine Ice Cream
Michael Cimarusti (L.A.) — Providence
Michael Fiorelli (West Hollywood, CA) — Olivetta
Michael Schwartz (Miami, FL) — The Genuine Hospitality Group
Nancy Silverton (L.A.) — Mozza Restaurant Group
Nancy Oakes (San Francisco, CA) — Boulevard
Neal Fraser (L.A.) — Redbird
Ori Menashe (L.A.) — Bestia
Paul Kahan (Chicago, IL) — The Publican
Richard, Gloria and Beverly Pink (L.A.) — Pink’s Hot Dogs
Rocco Whalen (Cleveland, OH / Charlotte, NC) — Fahrenheit
Roxana Julipat (L.A.) — Friends & Family
Sara Kramer & Sarah Hymanson (L.A.) – Kismet
Sarin Sing (L.A.) — Jitlada
Sergei Simonov (Santa Barbara, CA) — Loquita
Sherry Yard  
Stephanie Mutz & David Lentz (L.A.) — Sea Stephanie Fish
Steve Samson (L.A.) — Rossoblu, Superfine Playa
Susan Feniger & Mary Sue Milliken (L.A.) — Border Grill
Suzanne Goin (L.A.) — AOC
Suzanne Tracht (L.A.) — JarSweet Rose Creamery (L.A)
Valerie Gordon (L.A.) — Valerie Confections
Vivian Ku (L.A.) — Pine and Crane
Walter Manzke & Margarita Manzke (L.A.) — Republique
Zachary Pollack (L.A.) — Alimento, Cosa Buona

***All chefs and vintners have graciously donated their time, food and talent to the cause for this event***

Celebrating the 11th Anniversary of the Nth Ultimate Whisky and Spirits Experience This April!

by

THE UNIVERSAL WHISKY EXPERIENCE PRESENTS TO YOU: The World’s Premier Luxury Whisky and Spirits Experience! Hosted at The Wynn Hotel in Las Vegas, this master event showcases the best brands of both whiskies and spirits from all over the world. The website and ticket link are now live!

We are the only event in the world where you get to sample the most premium, rare, unique and expensive whiskies and spirits from all the major houses worldwide.

Celebrating a milestone year with its 11th Anniversary celebrations at the Wynn Hotel in Las Vegas, you will find an experience to deliciously overwhelm your tasting senses. Indulge in exceptional whisky tasting opportunities, mingle with master distillers, blenders and mixologists and learn more about the whisky and spirits world in the most unique event of its kind.

Universal Whisky Experience and the Nth – founded By Mahesh Patel back in 2011 is excited to bring this event to Wynn Las Vegas as a reflection of the past 10 years and the amazing journey it has been for us all. Showcasing some of the world’s Most Expensive Bottles, Unique Master Classes, Luxurious settings and meeting new great friends.

The Nth 2023 Experience will be the start to a new revolution in Whisky and Spirits Tasting around the globe.

Here’s a snapshot: BIGGEST CELEBRATION OF ITS KIND, 200 PLUS WHISKIES
UNDER 1 ROOF, 80 PLUS EXHIBITORS, UNPARALLELED SUPER POURS, SPECIAL BOTTLINGS FROM AROUND THE GLOBE, MEET WHISKY LEGENDS. AMAZING MASTER CLASSES AND MORE!

Taste Award Winning Whiskies and Spirits:

These events are not only the most unique; they are also the perfect level of intimacy, allowing you to truly enjoy the whisky and spirits samplings and influential connections. Indulge in the ultimate tasting event with award-winning whiskies and spirits from around the world. The most expensive drams are available to you at these events, with the ability to sample the best of the best with the highest class of company. This event will have 80 plus exhibitors from all over the world bringing you a fine assortment for your tasting.

Network With Whisky And Spirits Experts:

There is an amazing assortment of Whisky and Spirits personalities under one roof at the Nth event! Exhibitors and Masters alike, these brand leaders will offer outstanding number of delectable spirits for your sampling pleasure. Along with the benefits of unique tastings, you will be attending an educational event like none other. These experts will lavish their knowledge on you, and are available to speak one-on-one to each individual who chooses to converse.

Enjoy the Ultimate Whisky and Spirits Tasting Event 2023:

Fine Whisky, Super Premium Spirits, Wine & Champagne and gourmet Hors d’oeuvres. The Main Tasting Event is the best of its kind, allowing you to mingle with other whisky-lovers while tasting the most refined whisky and spirits choices in a cut crystal Glencairn tasting glass. Also served during this event will be Hors d’oeuvres created by the unparalleled Chef Benson. Bottled water is also available during tasting events.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Wine Paris and Vinexpo Paris 2023, turning the spotlight on Be Spirits

by

The forthcoming Wine Paris & Vinexpo Paris exhibition, due to take place from 13 to 15 February 2023 at Paris Expo Porte de Versailles, is dedicating a hall to the spirits and craft beverage arena with a programme that promises to be more vibrant than ever.

2023, A LANDMARK YEAR FOR BE SPIRITS 

  • In terms of new features, Be Spirits will boast its own hall to make room for spirits from all backgrounds, from the craft distilleries to the household brands, and shed light on industry trends for professionals.
  • The new format comes with a change in tempo stemming from a desire to meet the community’s needs through specific opening times, from 10 am to 8 pm.
  • A new area, dubbed the Craft Pavilion, will be reserved for the upcoming generation, with young producers of spirits, RTDs, alcohol-free drinks, ciders and beers, allowing them to promote their products in an outstanding international setting. Featured producers will include Gin and Pastis from the Distillerie de l’Ort, produced organically by a brother and sister duo in the Perigord region; rum infusions from K’ribean Cocktail-Taleya, born of a family venture in Guadeloupe; Gin with lavender accents by the Le Vadrouilleur-Maison LC 1901 distillery in Haute Provence; and the craft aperitif Vylmer Apéritifs, also produced in Provence and inspired by the 1950s.

BE SPIRITS, AN EVENT WITHIN THE EVENT 

In 2023, spirits, craft and alcohol-free beveragesare becoming even more significant with 20 % extra floor space compared with the 2022 event and 44 % new exhibitors. Alongside the many French exhibitors, international attendance will be very strong with the return of Belgium, Canada, the United States, Iceland, Italy, Japan, Romania, the United Kingdom and Switzerland. Alongside them will be Uzbekistan, the Czech Republic and Vietnam as newcomers to the exhibition in 2023.

BE SPIRITS, AN EVENT FOCUSING ON DISCOVERY 

27 categories of spirits will be represented: Anise-based drinks, Armagnac, Cachaça, Calvados, Cognac, Cream Liqueurs, Brandies, Gin, Mezcal, RTDs, Rum, Rum infusions, Sake, Alcohol-free, Tequila, Tonic, Vermouth, Vodka and Whisky. New alcoholic drinks will enter the Be Spirits repertoire: Absinthe, liqueurs, bitter, Pisco (Peru’s national drink), Hard Tea and Shochu (the Japanese spirit), along with ciders and beers.

Making their debut in the Be Spirits hall are alcohol-free drinks which will come in a range of styles from semi-sparkling, spirits and beers to mixers and tonics, broadening the choice on offer in response to market demand.

EXHIBITORS FROM ALL BACKGROUNDS

International participants include Whisky, Rum and Vodka from Canada with Notaboo and sake and shochu from Japan with the Japan Sake and Shochu Makers Association and American RTDs Slim Chillers. French exhibitors will also share the limelight with attendance by the National Armagnac Marketing Bureau, Cognac with Château Montifaud, craft cream liqueurs with La Mentheuse, and Whisky from La Distillerie Warenghem with its Whisky Armorik.

Loyal exhibitors include the Consorzio di Tutela della Doc Prosecco, Anivin de France, Armagnac Castarede, Armagnac Veuve Goudoulin, BBC Vins et Spiritueux, Calvados Christian Drouin, Château de Saint Aubin, Cognac Dobbe, Maison Dolin, Drouet et Fils, Cognac François Voyer, Cognac Prince Hubert de Polignac, Dartilongue et Fils Armagnac, Delors Frères, Distillerie des Moisans, Distillerie Merlet, Distillerie de la Seine, Distillerie Jean-Paul Mette, Distillerie Longueteau, Domaine familial Louis Dupont, Eyland Spirits, Fire&Ice Beverages AG, Hardy Cognac, Hawkins Distribution, Jacoulot, Kaskad Diffusion, Les Bienheureux, Le Club des Marques, Les Jardins de l’Orbrie / So Jennie, Maison de la Mirabelle – Distillerie de Rozelieures, Maison Ferroni , Maison Peyrat, Michel Couvreur Scotch Whiskies LTD, Plus Oultre Distillery, Tesseron Cognac, Terre de Légende – Bruant Distribution, Tennessee Distilling and Vinet Delpech.

Among new exhibitors will be Arspirits, Armagnacs from Château de Lacquy, Black Mountain, Cognac Paul Giraud et Fils, JNPR, Distillerie de l’Ort, Distillerie Castan, Distillerie Miclo, Distillerie des Menhirs, Domaine de Coquerel, Dunrobin Distilleries, Groupe Geloso/Broue Alliance, Kratochvilovci, K’Ribean Cocktail / Taleya, Gaec du Clos de la Pommeraye, Godet Frères Cognac, Vignobles du Hour, Notaboo Corp, Famille Laudet / Domaine de Laballe, Maison Gelas, Saka Spirits, Slim Chillers, Spirignac, Shogga, Spiritique, Spiribam, Square Box / L’arrange Français and Univers Drink.

AN ON! PROGRAMME FUELLED BY CREATIVITY 

As part of the ON! programme, the event will provide the stage for innovative events in a new area called Speakeasy, a nod to the illicit ‘speak softly’ bars of the Roaring Twenties.  The 2023 Speakeasy by Wine Paris & Vinexpo will take an enterprising approach to on-trend topics in the world of spirits and mixology, yet maintain a very convivial atmosphere.

The battle of the Mixologists, a new event, will bring together the industry’s most creative figures. Speakeasy will also be the venue for masterclasses, conferences and panel discussions devoted to new trends and challenges in the global spirits market. The line-up already includes:

  • a masterclass on Brandy curated by Lucien Bernard,
  • a ‘Spirits’ masterclass by the WSET,
  • a ‘Sowine’ conférence hosted by Marie Mascré, ‘Z (for zebra?): younger generations and their relationship with wines and spirits’,
  • and masterclasses by the Japan Sake and Shochu Association.

The FEVS (French Federation of Wine & Spirits Exporters) will also reveal figures for French wine and spirits exports at its annual press conference on Tuesday 14 February at 10 am in the LET’S SPEAK WINE! area.

  • THE INFINITE BAR

One of the go-to attractions at Be Spirits is the huge, 40-metre-long Infinite Bar which is a focal point in the Be Spirits hall and the point where business meets inspiration. In 2023, it will welcome European, Parisian and French bars to showcase the incredible creativity of the top mixologists or up-and-coming personalities on the bartender scene.

For more information, visit wineparis-vinexpo.com

About WINE PARIS & VINEXPO PARIS

Wine Paris & Vinexpo Paris is the annual event for wine and spirits professionals from around the world. Hosted in February at a key time of the year, it aims to offer a cohesive focal point for industry players centring on a comprehensive, relevant and inclusive range of products that showcases vineyard sites across the globe alongside all the French wine regions.

About VINEXPOSIUM

Vinexposium is the world’s leading organizer of wine and spirits trade events. The group boasts an extensive portfolio of iconic, high-performance events tailored to different market segments: Wine Paris & Vinexpo Paris; Vinexpo America, Drinks America; Vinexpo Asia; Symposium; Vinexpo China; WBWE Amsterdam; and Vinexpo India, along with Vinexpo Explorer and Vinexpo Meetings. Vinexposium also continues to enhance its digital portal, Vinexposium Connect, the high-performance business enabler where industry members can connect 365 days a year around the world and enjoy online networking and exclusive content.

BAR AND RESTAURANT EXPO INTRODUCES “HOSPITALITY REIMAGINED” THEME FOR 2023 CONFERENCE

by

LAS VEGAS – Returning to the Las Vegas Convention Center March 27-29, 2023, the Bar & Restaurant Expo, formerly known as Nightclub & Bar & Show, will introduce the theme Hospitality Reimagined to its dedicated conference. The conference will bring together the top hospitality experts to share real-world experience and advice as restaurant owners, operators, and professionals aim to learn, grow, and succeed in a rapidly evolving industry.

The Hospitality Reimagined conference program will include all new educational topics, masterclasses and case studies featuring an array of subjects that address real-world solutions for staffing, marketing and branding, supply chain challenges, customer revenue drivers, and much more. Bar & Restaurant Expo has also introduced its 2023 speakers featuring restaurant and bar owners, mixologists, chefs, beverage directors, and more.

2023 Bar & Restaurant Expo Speakers include:

Mia Mastroianni

Celebrity Mixologist & Consultant

Speaker Session: Raise the Bar

Jason Santos

Chef/Owner Buttermilk & Bourbon          

Speaker Session: Creating Innovative Concepts and Brands of the Future Today: Grow Your Brand While Increasing Revenue

Phil Wills            

Co-Founder, Spirits in Motion                     

Speaker Session: Raise the Bar

Christine Wiseman        

Beverage Director, Bar Lab                          

Speaker Session: 2023 Cocktail Trends to Boost Bar Sales and Grow Your Market

Adrian Lipscombe          

Chef/Owner, Uptowne Cafe and Bakery

Speaker Session: Survival Strategies for Independent Restaurants: Collaboration, Community & Partnerships

David Kaplan    

Founder/Owner, Death & Co, Gin & Luck               

Speaker Session: Ready to Launch: Bar Strategies for Profitability and Scaling Up Operations

Derek Brown    

Mindful Mixologist, The Drink Company                

Speaker Session: 2023 Cocktail Trends to Boost Bar Sales and Grow Your Market

Erica Barret       

Owner, SOCU Kitchen    

Speaker Session: Creating Innovative Restaurant Concepts and Brands of the Future Today: Grow Your Brand While Increasing Revenue

Anjali Kundra    

Co-Founder and Vice President, Partender

Speaker Session: No Dogma – A Work/Life Masterclass for Small to Large Businesses

Shannon Mustipher      

Author, Spirits Educator, Tiki: Modern Tropical Cocktails

Speaker Session: 2023 Cocktail Trends to Boost Bar Sales and Grow Your Market

Philip Speer      

Culinary Director/ Operating Partner, Assembly Hospitality          

Speaker Session: Creating Innovative Restaurant Concepts and Brands of the Future Today: Grow Your Brand While Increasing Revenue

Travis Tober      

Co-Owner, Nickel City    

Speaker Session: Ready to Launch: Bar Strategies for Profitability and Scaling Up Operations

Art Sutley           

Director of Strategic Accounts, Savage & Cooke Distillery

Speaker Session: Raise the Bar

Ebony Austin    

Owner, Nouveau Bar & Grill        

Speaker Session: Introducing New Menu Items and Service Models that Boost Profits

Jabin Troth        

CEO, Licensed to Distill

Speaker Session: Your Social Content Should Be As Good As Your Cocktails

Bar & Restaurant Expo is the nation’s most influential gathering of bar and restaurant owners and operators. The event offers exclusive access to leading suppliers launching new and exciting products, endless networking opportunities and the latest industry topics and trends through an array of expert speakers, educational workshops, offsite trainings, and amazing nightlife events. Join thousands of industry professionals to learn, network and grow the industry.

Those interested in attending the 2023 Bar & Restaurant Expo can visit www.barandrestaurantexpo.com for more information or to register. Additional details about the expo floor, educational workshops, nightlife activations and more will be announced in the coming months. Bar & Restaurant Expo is a trade event and not open to the general public.

###

About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event 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. The Bar & Restaurant Group is 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 helps people live better and longer. 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.

Ten cocktail and wine trends in the US unveiled by Southern Glazer’s

by

MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals. 

“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.” 

The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues. 

Top 10 Trends Revealed

Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.

Top cocktail insights:

  1. Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
  2. Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
  3. Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
  4. Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.

Top wine insights:

  1. Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
  2. Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section. 
  3. Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.

Top execution and presentation insights:

  1. Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
  2. Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
  3. Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.

Factors Influencing Trends

Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.

“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”

For more information, visit the Liquid Insights Tour resource page at  www.southernglazers.com/Liquid-Insights.

Kosher Food and Wine Experience Makes Triumphant Return to London and Israel

by

London/Tel Aviv– The world’s largest public kosher food and wine extravaganza came back with a triumphant “L’chaim!’ this spring following a 2-year coronavirus break. The annual Kosher Food & Wine Experience (KFWE) is still the hottest ticket in the kosher culinary world, attracting thousands of restaurateurs, chefs, caterers, and foodies hungry for the latest and greatest in fine kosher wines and cuisine.

Royal Wine Corp. through its Israeli and British distributors, respectively Zur Agencies and Kedem Europe, spearheaded the long-awaited return of these two events – May 30 in Tel Aviv, Israel, and on June 21 in London. More than 240 wines from Israel, France, Italy, Spain, and the U.K. were sipped and savored, and guests had a unique chance to meet the winemakers and learn the stories behind each bottle.

Both shows featured rare premium wines along with accessible everyday wines, sparkling wines, whiskey, French and Italian liqueurs and more.

The Sheraton Grand London Park Lane was the scene where more than 800 KFWE guests enjoyed an exceptional selection of kosher wines and spirits. More than a dozen Israeli wineries were present with their latest vintages, including boutique wineries such as Domaine Du Castel, Yatir Winery, Flam Winery, Jezreel, Matar by Pelter, and Psagot.

At KFWE London, Royal Wine and Kedem Europe introduced a new line of kosher wines from Burgundy produced by Domaine du Château Philippe le Hardi. The line includes three wines from the 2020 vintage: a Gevrey-Chambertin Villages, a Chambolle-Musigny Villages, and a Beaune 1er Cru. Royal Wine did not offer high-end quality red Burgundy wines since 2004.  

“As the kosher market has evolved and matured over the past 18 years, we believe that many fine kosher wine connoisseurs will particularly appreciate these refined and complex Pinot Noir wines,” says Gabe Geller, Royal Wine’s director of PR. “They will retail between $100-130. Royal also introduced in London the Laufer’s Select Tokaji Late Harvest and Tokaji Ice, both high-quality dessert wines from the famed Tokaji region in Hungary. Both wines will be SRP $45,” he added.

Cooloo alcoholic ice-pops were the perfect refresher, as it was the first time the KFWE was held over the summer months. Also featured was a cocktail bar with deliciously tasty concoctions created by top mixologists using Walders and Bicerin liqueurs.

Along with the unlimited wine tastings and whisky masterclasses, the London event featured legendary buffet by caterer Arieh Wagner. He and his team served up hot and cold dishes including Turmeric-Infused Cauliflower with tahini, hummus, and pomegranate seeds; Baba Ganoush with cashew nuts; Beef Carpaccio with truffle oil and fresh truffle; Poke Salmon and Tuna; Pulled Beef Arancini; a salt beef carvery; and dairy-free desserts such as tiramisu, Eton mess, and crème brûlée. 

The Trask at the Port of Tel Aviv set the scene for KFWE 2022 in the Holy Land with tastings of more than 300 wines and an extensive rooftop buffet. Guests enjoyed wines and beverages from the various wine regions of France (Bordeaux, Burgundy, Champagne, Provence and Alsace, including super-premium wines from world-renowned wineries – Château Lascombes, Château Giscours, Château Léoville Poyferré, Champagne Drappier, Château Clarke-Rothschild and more), Spain , Priorat, Galicia and more), Italy (Chianti, Montepulciano and Northern Italy), New Zealand, California (Sonoma, Napa and more), Argentina (Mendoza), South Africa and of course Israel (Shiloh, Jezreel and Psagot).

KFWE 2022 showcased hundreds of different wines and spirits produced in renowned wine regions, available at every price point.  Geller summed up both events, “It was wonderful to see friends learning about wine together, discovering new vintages from around the world, and finding the perfect bottles—most of which are kosher for Passover—to enjoy at home or at their next celebration.”

About Royal Wine/Kedem

Since 1948, Royal Wine Corp., also known as Kedem, has been owned and operated in the United States by the Herzog family, whose winemaking roots date back eight generations to 19th century Czechoslovakia.

TodayRoyal Wine’s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy, and Spain, as well as Israel, New Zealand, and Argentina. Additionally, Royal Wine Corp.’s spirit and liqueur portfolio offer some of the most sought-after scotches, bourbons, tequilas, and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest Mediterranean inspired contemporary Californian Cuisine. Follow Royal Wine on Face Book.com/RoyalWineCorp/, and instagram.com/royalwinecorp/, and twitter.com/royalwinecorp

Discovering Knox and Dobson Ready To Drink Premium Cocktails

by

A few weeks ago I attended the Masters of Taste preview in the locker room of the Pasadena Rose Bowl. The participants that evening were a sampling from the main event and it’s safe to say that that event, held April 3 and also written about in this blog, were all masters of their craft in dining, desserts and beverages. As this is a wine and spirits blog, it’s only apropos that I share the one boozy item that stood out. You’ll be surprised to learn that it was a classy bottled cocktail – newly minted from a company called Knox and Dobson – with the most amazing flavors and the same ABV as any cocktail you would order in a fine bar.

At the preview I just inhaled samples of two of the four the company had created. This was their recent social media post about the pre-event, “Our first event at the Masters of Taste Media Preview serving our Knox & Dobson Martini, Old Fashioned, Improved Whiskey Cocktail and Rye Manhattan cocktails CRAFT ON DRAFT!” (From Eve: the idea that you can get a cocktail on draft instead of batched sounded incredible, and they were.  Some busy bartenders make their more popular cocktails in advance, and keep them in glass or plastic in the well of the bar to serve as needed.)

I did speak with Creative Director Peter Lloyd Jones for a moment (they were slammed at this pre-event) and learned that they came up with the idea while working at the popular Raymond 1886 in Pasadena. Imagine a pre-made cocktail made by mixologists that you know know their trade well.

Being Eve…well that teaser tasting just wasn’t enough. My visible salivation required that they send me home with samples for full review. This is what happened next.

Each pretty black bottled cocktail serves two drinks. I had four different bottled cocktails, and being the good sport I am known to be, I shared all of them with my husband. Below are the cocktails and what we thought of each:

Per their recommendation, I kept them in the refrigerator (they also suggested that you can store in the freezer) before serving.

Martini

“Aromatic gin martini, hint of dry vermouth, citrus, slightly earthy, juniper forward and refreshing.”

EB: I’m a Gin Martini girl. With that said I usually add a little Lillet Blanc (White Bordeaux wine with quinine and other botanicals) and/or an orange peel when I make one at home. Not wanting to change a thing, I tried the K and D as it was made, and it was pretty perfect. Crisp, definitely earthy with savory Umami notes as well – and I could imagine it as a perfect pairing with sushi. Interesting.

Old Fashioned

“Straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove and American oak.”

EB: Lively spices, toasted oak and dried citrus fruit on the nose and palate – so much more than in your average Old Fashioned! Had to wonder how they did that. Really tickled my taste buds on the first sip. Looks like I need to buy orange oil, it may have been what gave the cocktail a slight orange glow too. Maybe the orange oil brings out the spice. Very tasty stuff.

Improved Whiskey Cocktail

“Made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters. This cocktail has a spiced flavor profile and is combined with American oak, citrus, along with bright and deep cherry notes.”

EB: Sweet, smoky, spicy and citrusy on the nose. (My favorite combination in a brown spirit cocktail!) Lots of cinnamon and sweet charred oak on the palate, the drink is very much spice-driven. The citrus elements joined the spice, dancing across my tongue, and together they held on for a long finish, making all of the notes come together for a home run.

Rye Manhattan

“Rye Manhattan cocktail with straight aged rye whiskey, sweet vermouth and Angostura bitters. Combined with aged whiskey, the aromatic Italian-style Vermouth makes for a terrific flavor profile with spices, citrus and charred oak wood.”

EB: Lots of fresh orange on the nose, the bitters and warm oak that I just wanted to cozy up to! The spice comes out forward on the palate; the oak is strong as well, then the juicy orange rounds everything out nicely!

#

$15 a bottle retail and $10 wholesale. Get yours here: https://shop.knoxanddobson.com/

More info here:

https://www.facebook.com/KnoxandDobson/

https://www.instagram.com/knoxanddobson/

https://www.knoxanddobson.com/

 

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

How Was “Masters of Taste” LA 2022?

by

The fifth annual Masters of Taste event, held on the field of the Rose Bowl, was last Sunday and we were thrilled to attend.

This is from my social media post the next day:

Oh WHAT FUN we had at Masters of Taste yesterday! This is the event where 100% of the profits go to Union Station Homeless Services! And it was on my birthday this year!

Traveling by limo courtesy my publishers Moe and Linda Hafizi, was an additional treat! Some of the liquor we sampled included wine from Golden Star Vineyards and Ascension Cellars, Lucky Dog (juice box) Sake, Knox and Dobson ready-to-drink cocktails (full article just on them runs 4/22), Smoke Lab Aniseed vodka distilled from Basmati rice is India’s “first premium vodka”, Dulce Vida Tequila, Ventura Spirits for their Amaro Angelino, Roku Gin, Suntory Whisky, Pomp and Whimsy Gin Liqueur, American Born bourbon whiskey, Woodford Reserve, the 1886 Bar at the Raymond…and then there was the FOOD!

If you want to just see the story in photos and videos click this, for more details keep reading!

The Details

It’s always such a rush walking down to the Rose Bowl field from the stadium seats! I always make an immediate right turn and hit as many tables as possible before resting after that first loop around. This is who made an impact this time:

Georgia’s Restaurant made Gretchen’s Jambalaya – the first booth I had food at and it was delicious, flavorful and not too spicy!

The long but fast moving line for delectable Dim Sum from Lunasia Dim Sum House was worth it.

Another line was to sample the food and meet the host chef, Vanda Asapahu, at the Ayari Thai table!

Golden Star Vineyards and Ascension Cellars, two wineries that I’ve enjoyed for years, so it’s always nice to see them on the playing field.

The detail on the animal-faced macarons, an item you can request for special occasions, from Etoile Filante Patisserie was another cool find.

Maneki Wanko Lucky Dog (juice box) Sake: I saw people sipping from juice boxes and was surprised to find that the cute little turquoise boxes with a playful dog design was holding Sake!

Fantasy Frostings makes a killer cake, moist and tasty. I looked at their Facebook and their wedding cakes are lovely!

Knox and Dobson ready-to-drink cocktails made an impact on me again – see the full article just on them April 22 on Eve Wine 101.

Little Llama Peruvian Tacos made a Shrimp Ceviche Tostada that was full of flavor.

Dulce Vida Tequila has THE best flavored tequila in my opinion, this time I enjoyed their grapefruit, on its own as it doesn’t need a thing. And it’s made with real fruit.

Enjoyed discovering Ventura Spirits Amaro Angelino, also their Limoncello. Nice local place to support.

Who doesn’t love short ribs? Chef Gil Saulnier from Mi Piace made a Prime Slow Braised Short Rib over Saffron Risotto and a Mini Crème Brûlée cheesecake too = so very decadent!

online pharmacy temovate no prescription pharmacy

Pomp and Whimsy Gin Liqueur was my first big find at Masters of Taste years ago. If you like gin try this liqueur, it softens all that juniper with other botanicals.

I got more comfort food from Granville as they served up their Uptown Mac n’ Cheese!

American Born bourbon whiskey was tasty, again on its own, no mixer needed!

World Empanadas baked several varieties, I wanted to try them all but settled on sharing a Nutella-filled one with my husband. Family run, locally owned and Vegan too.

Woodford Reserve had a huge area just at the entrance, and made a refreshing slush cocktail with their bourbon, lemonade and cranberry juice. I wanted a second one, but that would not do with all that we had to try!

The 1886 Bar at the Raymond always make the best cocktails, on the field and in their Pasadena restaurant!

online pharmacy lexapro no prescription pharmacy

Bertha Mae’s brownies, in all kinds of flavors, were yummy.

There was quite a buzz going for the Jicama Shrimp Tacos from Mercado! They were sooooo good!

Smoke Lab Aniseed vodka distilled from Basmati rice is India’s “first premium vodka”, and not at all like the sweet or thick Sambuca anise liqueur.

Mignon Chocolate had their fountain flowing and I had a nice freshly dipped strawberry from them!

Enjoyed the Suntory whisky booth for the whisky and the Roku gin.

Seeing two of the Drago brothers and trying their pasta with pork sausage and Gorgonzola from Drago Centre was a big thrill for me.

See all of the Masters and their social media outlets here  https://mastersoftastela.com/masters/

2022 Host Chef Vanda Asapahu of Ayara Thai

Vanda Asapahu is the second-generation owner and chef of Ayara Thai and Ayara Luk in Los Angeles, CA. Vanda worked with non-profit organizations and the United Nations in Thailand. Living in Thailand allowed Vanda to revive old family recipes and travel through the different regions to discover new tastes and inspirations…read more here.

From the Start

Our mission was to create a unique event that would benefit an organization that focuses on addressing and resolving the issues surrounding homelessness in the San Gabriel Valley. The solution was to produce a one-of-a-kind, premier food and beverage festival for those who appreciate delicious food, cocktails, and sweets! Anyone who attends Masters of Taste can feel confident that they’re making an impact in their community because 100% of the proceeds help Union Station Homeless Services end homelessness and rebuild lives.

2022 Platinum Sponsors

The House of @suntorywhisky and Judith L. Chiara Foundation.

http://www.MastersofTasteLA.com/

https://www.instagram.com/mastersoftaste/

https://www.facebook.com/MastersOfTaste

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.