Eve's Wine 101

Shaker & Spoon Cocktail Club Ranked #1

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BROOKLYN, N.Y. (PRWEB) – Shaker & Spoon Cocktail Club, a monthly cocktail subscription box, has been voted #1 Best Food Subscription Box in the 2019 USA Today 10Best Readers’ Choice Awards—beating out several significantly larger companies (such as Winc, Graze, and Try the World) for the distinction. These esteemed awards give readers the chance to vote for the candidate of their choice, from 20 top nominees selected by teams of local experts in cities across the US. The various contests cover food, lodging, destinations, travel gear, things to do, and more.

“I’m blown away that we won given how many large and well-established companies were nominated,” said Mike Milyavsky, Founder & CEO of Shaker & Spoon. “We hope it speaks to the thought and care we put into our boxes each month, and the level of customer service we provide, to have had so many people vote for us!”

About Shaker & Spoon

Shaker & Spoon—founded in October 2015 in Brooklyn, NY, and featured in prominent outlets such as Buzzfeed, Business Insider, and Forbes—brings the craft cocktail experience into the home sphere, spreading mixology know-how to all those who’ve always wanted to learn. Their subscription service not only introduces new techniques and interesting flavor combinations, but drives the knowledge home by allowing for practice—all with the convenience of getting all of the unique and difficult-to-find cocktail ingredients, in just the right amounts, in one complete package. Each month, subscribers receive a box with three new, unique recipes developed by world-class bartenders, along with everything they need to make at least 12 drinks (4 from each recipe), other than the alcohol. Shaker & Spoon produces their own house-made specialty syrups and bitters blends while aiming to source the best of everything else. Subscribers add the liquor themselves, according to their budget and preferred brands, which allows the monthly boxes to ship via regular mail and to all 50 states plus Puerto Rico—without requiring a signature. ($50 for a month-to-month subscription, $135 for 3-month prepay, $250 for 6-month, and $480 for 12-month, with the option to skip or cancel at any time.) Shaker & Spoon also provides supplemental content for those who want a deeper dive, including how-to videos, a glossary of mixology terms, themed cocktail hour playlists, and a blog featuring tips and tricks, food pairings, bartender interviews, and more.

For more information on Shaker & Spoon, please visit shakerandspoon.com

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Tio Pepe Challenge U.S. Winner Announced – The U.S. Representative will Head to Jerez to Compete in the 2019 International Final

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CHICAGO (PRWEB) – The results are in and Javier Ortega Diaz from Libertine Social in Las Vegas, NV is heading to Jerez, Spain to compete on behalf of the U.
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S. in the Tío Pepe Challenge International Final. This is the second time that the Tío Pepe Challenge took place in the U.S.

The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Javier competed against five other bartenders from around the U.S. on Tuesday, April 9 at Osamil Upstairs in New York City. The six competitors had to test their knowledge of Sherry through a blind tasting, showcase their use of a venencia (the tool traditionally used to extract Sherry from the barrel), and finally, to create a cocktail mixed with a González Byass Sherry.

The judges, which included González Byass Master Blender Antonio Flores, Tasting Panel writer Courtney Schiessel and González Byass Brand Ambassador Alvaro Plata, judged on all three aspects and selected Javier based on the creativity of using Tío Pepe in his cocktail and the knowledge and skill displayed.

Javier will go on to compete at the International Final, which will be held on May 15, 2019 during the world-famous Feria de Jerez. The top 15 bartenders from around the world, who have created the best Sherry cocktail recipes, will compete and battle it out live in front of a panel of renowned, international experts.

Due to the increased popularity behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.

In addition to Javier, the other five competitors in the 2019 U.S. Tío Pepe Challenge were: Tiana Dillard from Ford Fry Restaurants in Atlanta; Joshua Fossitt from Hospitality 201 in Chicago; Alexander Lazzari from Biltong Bar in Atlanta; Patrick McDonald from Chaval in Portland, ME; and Carlie Steiner from Himitsu in Washington, DC.
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For more information about the competitions, please visit: http://www.tastingpanelmag.com/thetiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA

Winning Cocktail:
Sophia by Javier Ortega Diaz from Libertine Social in Las Vegas, NV

2 oz. Tio Pepe Fino Sherry
¾ oz. Solerno Blood Orange Liqueur
½ oz. Freshly squeezed lime juice
½ oz. Homemade kumquat, rosemary and thyme syrup
1 oz. Homemade sparkling hibiscus water

Add all the ingredients together except the hibiscus water. Shake and double strain in to a wine glass fill with ice. Top with hibiscus sparkling water. Garnish with sliced kumquats, rosemary, thyme and edible flowers.

About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy, Austria and the US.

González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions. From its foundation, the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.

Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazo de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to compliment the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.

González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, from Italy Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti, and from the US Row Eleven. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez were recently added to the portfolio.

Learn more at http://www.gonzalezbyassusa.com.

“BOTTLEST Winery, Bar & Bistro” Opens in Santa Barbara

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On Thursday, May 4, 2017, Santa Barbara’s wine region received a trailblazing wine, bar and fine food enterprise in the form of the new BOTTLEST Winery, Bar & Bistro, a full-service restaurant, bar and winery operation debuting in Buellton, California.

Bottlest.2P4A1505.WEB.Res.72dpi.Bottle.BrandingThe hospitality space, located adjacent to Terravant Wine Company’s winery facility, inhabits the outgoing “Terravant Winery Restaurant” (a.k.a. “Avant”), which has undergone a design and menu overhaul in addition to receiving a new team in the kitchen, new management, new front-of-house staff, a dedicated Sommelier, and a full bar, with a signature cocktail mixology program. Bottlest anchors the south end of Buellton’s burgeoning Industrial Way, an urban-industrial district becoming synonymous with food and drink due to its concentration of wineries and wine tasting rooms, craft distilleries and breweries, and gourmet restaurants and bake shops.

Bottlest features Lunch, Mid-Day (3:00 PM to 5:00 PM) and Dinner menus with frequently-changing dishes constructed from seasonal, locally-sourced produce, highest-quality natural meats, and local seafood. The “wine country bistro” fare – prepared with classic French techniques, complemented by avant-garde culinary processes like molecular gastronomy and sous vide – is accented by modern California flair. Bottlest also boasts a separate Bar Menu, with comforting, classic foods for a more casual dining option.

Overseeing the menus is Executive Chef Owen Hanavan, who comes to Bottlest from Santa Barbara dining phenom Barbareño, where, as Head Chef, he opened the restaurant. Chef Hanavan’s culinary résumé also includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant, in San Francisco, among other stops.

“Bottlest is an exclusive opportunity for a Chef in the Santa Ynez Valley. I get to create food that becomes an integral part of the ultimate wine country experience, and I get to work with a world-class Somm, to pair my food with our wines,” said Bottlest’s Executive Chef, Owen Hanavan.

Working in conjunction with Chef Hanavan is General Manager and Certified Sommelier, Vlada Stojanov. Stojanov arrives at Bottlest post-Bacara Resort Santa Barbara, where he managed the resort’s beverage program and rebuilt the on-site restaurant’s wine cellar. Stojanov’s wine and hospitality career highlights include his work in high-end, international resort locales such as Eastern Europe and Cancún; and stateside, in Lake Tahoe and Martha’s Vineyard.

A wine world award-winner and active participant in select competitions, Stojanov recently earned a finalist spot in the 2017 Chaîne des Rôtisseurs Young Sommeliers Far West Regional Competition, and will travel to Vienna in May 2017 to compete in the European Sommelier Championship.

Terravant Wine Company’s President, Lew Eisaguirre, explained, “Our motivation for the name ‘Bottlest’ is derived from Terravant’s many-year history of sourcing ultra-premium varietals and grapes from all over world – and our desire to ‘bottle’ the best of those wines. We realized this opportunity to custom craft a unique wine country experience, by creating a restaurant that parallels the quality of Terravant’s wines and showcases the hundreds of wines produced at this state-of-the-art winery.”

Exemplifying Bottlest’s custom-crafted wine country experience, is the venue’s focal point in the form of a 52-bottle “Wine Wall”, a Napa Technology WineStation system dispensing 52 ever-changing wine tasting options available as one ounce tastes, half-glasses or full glasses.

The Bottlest wine program also entails, in part, “Bottlest” branded wines. Created by the Bottlest restaurant and wine team, and powered by Terravant Wine Company, Bottlest wines are deliberately sourced from some of the world’s most renowned growing regions, selected to specifically represent the brand.

Stojanov added, “What appealed to me about Bottlest, was the incredible grape and wine sourcing capabilities. Here, I have access to representative styles from every major wine growing region. I look forward to working with Chef Owen to create sensory experiences that combine great wine with custom-crafted food.”

The Bottlest restaurant wine list also includes numerous offerings from non-Bottlest branded wineries at a wide range of price-points, including both local selections and luxury-level international wines, offering fine wine seekers a singular wine tasting experience in the Santa Ynez Valley.

The Bottlest wine list will run deep when it comes to local representation providing what Stojanov calls “a liquid history” of Santa Barbara Wine Country, showcasing a rotating roster of local producers’ rare library wines in vintages dating back to the beginnings of the viticultural area. Bottlest also features a wine retail section, allowing guests to take a piece of the Bottlest experience “to go”.

Rounding out the new Bottlest team is Consulting Chef De Cuisine, Barton Jones. Jones’ innovative, entrepreneurial and edgy restaurant and bar experience garnered in cities like Boston, New York and Denver, brings progressive culinary techniques to Bottlest’s food and drink menu items, complementing Chef Hanavan’s style and what the kitchen produces.

Bottlest’s menu items run the carefully-considered gamut from starters like lamb meatballs served on a “potato chip”, to pork belly with sunchoke and apple gastrique; to dynamic ingredient-laden mains such as Sumac Rack of Lamb (with farro, roasted beets, tzatziki, red wine sauce), Jidori Chicken (whipped potato, kohlrabi noodles, grapefruit, chicken jus), and the NY Strip (sousbise, duck fat potato, chimichurri, crispy leeks). Bottlest also revived some locally-favorite items – such as bacon-wrapped dates with goat cheese, a Steak Burger (bacon jam, gruyere, aioli, on brioche), and playful pizzas like “The California” (with chicken confit, fontina) – offering more casual dining in the bar, at lunch and late-night.

Inventive desserts include the likes of “The Chronic” (white chocolate cranberry semifreddo tossed with popcorn and white chocolate ganache) and a house-made California Bay Leaf Ice Cream.

In the coming months, the existing Terravant Wine Club will be replaced with the “Bottlest Club”, which will function as a “wine and dine” club membership: Bottlest Club members will be afforded a restaurant membership of sorts, akin to a private club membership (further details TBA).

Bottlest also serves as a physical component to a new web-based wine business, Bottlest.com. Bottlest.com, currently in Beta, is the first on-line experience allowing consumers to custom craft wine from start to finish, based on their personal preferences.

BOTTLEST Winery, Bar & Bistro is located at 35 Industrial Way, Buellton, CA 93427. Bottlest’s initial opening hours will be Sunday through Saturday, 11:00 AM to 9:00 PM, with extended Bar hours until 11:00 PM on Fridays and Saturdays (initial opening hours subject to change). Ample, free lot parking is available at the restaurant. Reservations may be made through the Bottlest restaurant web site (http://www.BottlestBistro.com), through OpenTable, or by calling 805.686.4742.

Vintage Eve Circa May 2016: Mixology and Food Pairing via Culinary Wonders

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Oh yeah baby, I was more than a little intrigued with just the title of this demo class at our local cooking studio, Culinary Wonders. I had taken a wine-pairing class there before, but never a mixology class.

14495281_1310714682280661_2534628550801645650_nAs a student of both wine and spirits, I’ve done my fair share of trying all kinds of spirits and cocktails, just as I try all kinds of wine varietals. However, I don’t have the slightest inclination to make wine. Cocktails? Yes. Pairing? Definitely yes. So…moving on…this is how it started:

The Invitation

Planning a cocktail party but not sure what to serve? 

Maybe we can help. Join us, and our very own bartender, for a night of sophisticated small plates to pair with some unique cocktails. 



Menu: Cuban ceviche served with Cucumber Mojito, Thai beef salad paired with Lychee Champagne Cocktail, Lamb burger sliders with a classic Manhattan 
and Spicy chocolate tartlet accompanied by “Silk Stockings.”

The Class

According to co-owner Chef Judy Gilbert, local bartender Ian McQuown would be giving us a “good show.” If Ian’s name is familiar, Judy said that he went to Hart High school, was in show choir and drama, later graduating from UCLA’s theater arts program.

Ian did not fail to disappoint. In fact Judy commented that she had met with other bartenders that, though they knew their craft, wouldn’t have been as entertaining.

“You’re not a bartender,” Ian began, “if you’re not dripping.” And drip he did, even broke a glass, but none of the students could tell if it was all for show or for real. Anyway, Ian prepared all four drinks as listed above, while sharing tidbits of information, much like Chef Herve and Chef Judy did, while working.

(Note: At press time I’m waiting for Chef Judy to send me all of the recipes, for the dishes and the cocktails, digitally. When she does I will be running them in separate weekly posts on my website, http://evewine101.com. In the meantime, below are some of the things that we learned.)

Starting with the Cuban Ceviche and Cucumber Mojito we learned that lime juice would “cook” the raw shrimp in about 2-3 hours in a zip-lock bag and how to squeeze a cut lemon with a set of kitchen tongs. The Mojito benefitted from as much muddled lime and mint that you wanted and the use of coconut palm sugar.

The next course, Thai Beef Salad and a Lychee Champagne Cocktails was a pairing Chef Herve liked, as the sweetness of the Lychee would counterbalance the spiciness of the salad. The marinade for the salad could be made up to three days ahead, if an English (or hothouse) cucumber was used there would be no need to peel it and that Thai basil is more aromatic than regular basil. The cocktail, garnished with a Lychee nut, also employed the use of Soho lychee liquor (never heard of that before) and rum that had been infused for one night with a Kafir lime leaf.

Our third course, Lamb and Beef Sliders paired with a Manhattan, was my favorite. Chef Judy suggested a 20% fat ground beef, as it mixed well with the lamb in a 50/50 ratio. And the surprise of a small cube of Feta cheese buried inside added another layer of flavors. Ian used Templeton Rye Whisky (which I would loved to have had alone…) in his Manhattan recipe. The big surprise for students was the used of Luxardo cherries and their syrup. Costing about $20 a jar Judy said they were far better than the maraschino cherries most have tried. Everyone agreed.

The last course, a Spicy Chocolate Tartlet and Silk Stockings, was a favorite among the dessert lovers. Chef Herve had prepared this course first as it had to bake while we had the other pairings. Using unsalted butter (apparently Chef is a huge butter fan) along with simple crushed cookies or vanilla wafers he made the crust. The inside was a decadent mixture of heavy cream, spices and Mexican chocolate. Chef called the dish “A flavor profile of sweet, salty, spicy and smoky.” Then Ian whipped up tequila, crème de cacao, cream, Chambord raspberry liqueur and Chef Judy came around and topped it off with cinnamon.

About Culinary Wonders (2016: Private events are currently available, the storefront is closed.)

As the only recreational cooking class in the area, Culinary Wonders is taking Valencia by storm. Let our highly seasoned chefs take you on a culinary adventure through the world of unique cuisines that will boost the skills of any avid cook!

Discover the joy of cooking in a small, welcoming environment in our cooking studio. Our classes cover various topics such as pasta making, regional cooking, sushi making, as well as pastry classes and many more. Our Hands-On Classes offer personal instruction in a small group setting. Every class includes your own workstation, set of tools and supplies and of course all the recipes. We make learning fun and each class ends with a great meal along with occasional wine or cocktail pairing.

Our Demonstration Classes offer a wide range of menus prepared for you by our experienced chefs. Think of it as “dinner” and a show. You will get to sample the entire menu and also enjoy the occasional wine and cocktail pairing. Don’t forget you will take home all the recipes to prepare for your family.

Looking for a location to have a Special Event? Reserve our cooking studio for your next gourmet cooking club get together, corporate team building event, bridal shower, baby shower or birthday party.

We can also host a fun cooking class for your fundraiser.

We will work with you to create a menu just for you. You will have the choice of a hands-on or demonstration class.

Thank you for your interest in Culinary Wonders. We hope to see you soon in our kitchen where we’ll be cooking up some magic!

Contact us at info@culinarywonders.net or by phone at (661)-254-1234.

http://www.culinarywonders.net

BACK BAR USA Announces Gala for Fourth Annual ‘For The Love Of Cocktails’

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LAS VEGAS – Celebrating its fourth year on the Las Vegas Strip, the “For The Love Of Cocktails” Grand Gala will bring together the nation’s leaders in spirits, mixology and cocktails on Friday, May 19 at Delano Las Vegas.

For the Love of Cocktails 2016

For the Love of Cocktails 2016

The Grand Gala will kick off with a happy hour reception at 5 p.m. at Franklin where guests can mix and mingle before the main event. VIP ticketholders will have access to the gala at Skyfall Lounge at 6 p.m. followed by general admission entry at 7 p.m. The exquisite event will offer a variety of craft cocktails along with gourmet appetizers and entrées from Alain Ducasse’s Rivea and access to meet world-renowned mixologists and chefs. Top-tier entertainment and additional surprises throughout the evening also will be included.  Tickets start at $99 plus tax and are available for purchase on the For Love of Cocktails website.

“Mixology has found its niche in Las Vegas,” said BACK BAR USA Founder and CEO Tim Haughinberry. “We developed ‘For The Love Of Cocktails’ to bring together some of the most passionate cocktail enthusiasts from across the country and we feel the event has done an excellent job in highlighting and supporting talented mixologists.”

Presented by top spirits consulting, marketing and design firm, BACK BAR USA, “For The Love Of Cocktails” spans the Las Vegas Strip in partnership with MGM Resorts International. The United States Bartenders’ Guild (USBG) will once again play a prominent role in the event through bringing in top mixologists and bartenders from across the nation. The event would not be complete without world-renowned mixologist and author Tony Abou-Ganim, whose non-profit, the Helen David Relief Fund for Bartenders Affected by Breast Cancer, receives proceeds directly from ticket sales.

About BACK BAR USA

Back Bar USA is a full-service marketing, consulting and design firm with more than 25 years of experience in the beer, wine and spirits industries. Specializing in corporate and national account beverage programs with an emphasis on gaming, resorts, nightlife and fine dining, the company provides services ranging from menu development to ground-up venue concept, design and execution. Back Bar maintains an impressive portfolio of clients and brands. For more information, visit www.BackBarUSA.com.

About For The Love Of Cocktails

For The Love Of Cocktails is a three-day event celebrating the art of mixology, hosted by BACK BAR USA in partnership with world-renowned mixologist and author Tony Abou-Ganim and the United States Bartenders’ Guild (USBG). Through a series of events held in Las Vegas, attendees will come together to experience great cocktails, celebrate mixology as a craft and support an incredible charitable foundation, The Helen David Relief Fund for Bartenders Affected by Breast Cancer. Tickets will grant guests access to specialty cocktails, hand crafted by Las Vegas’ top USBG bartenders, and may be purchased at http://www.fortheloveofcocktails.com.

About The Helen David Relief Fund for Bartenders Affected by Breast Cancer

The Helen David Relief Fund, a 501(c)(3) nonprofit organization, is a program of the USBG National Charity Foundation which honors the memory of Helen David, master mixologist Tony Abou-Ganim’s aunt, beloved bar owner and community leader who lost her battle with breast cancer. In her honor, the Helen David Relief Fund assists women in the bar industry nationwide by providing pre-screening services for breast cancer.

About The United States Bartenders’ Guild

The United States Bartenders’ Guild is an association comprised of the most skilled, knowledgeable, and professional bartenders in the industry and is dedicated to uniting professionals in service to the traditions of the bar and hospitality trade.  After putting down California roots in 1948, the USBG incorporated as a nonprofit (50 years strong!) and are now active in 45 markets nationwide with another dozen in the process of forming. For more information or to become a member, visit http://www.usbg.org.

About Tony Abou-Ganim

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world.  He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more.  Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010), which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike.  This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.”  Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in “Battle Mango,” and most recently pairing cocktails in  “Battle Tequila and Tortillas” with Iron Chef Jose Garces.  His signature branded line of Modern Mixologist bar tools was released in early 2013, along with his second book, Vodka Distilled (Agate, 2013). Abou-Gamin is also a partner at Inoteca Liquori in New York City. www.themodernmixologist.com.

About Delano Las Vegas

Delano Las Vegas offers a new all-suite, smoke-free luxury hotel experience located steps away from Mandalay Bay. Featuring a unique sand-meets-water design, Delano blends signature elements of Delano South Beach with the distinct energy only found on the Las Vegas Strip. The hotel offers dynamic social spaces such as Franklin, an eclectic lounge; 3940 Coffee + Tea; and Della’s Kitchen, where “historic farmhouse meets urban kitchen.” BATHHOUSE Spa infuses the soothing elements of locally sourced ingredients, drawing inspiration from Morgans Hotel Group’s collection of hotels around the world as well as Delano Las Vegas’ desert locale. Delano Las Vegas is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit delanolasvegas.com  or call toll free at (877) 632-5400 or find us on Facebook and Twitter.

Red O Santa Monica Introduces New Corporate Executive Chef & New Winter Dinner Menu!

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Santa Monica, CA: Winter in Los Angeles can be a conundrum of weather patterns, from chill winds and temperatures below 50 degrees, to a scorching heatwave that makes an appearance in January. As the temperature drops this holiday season and the wind carries a chill on its back, Red O Santa Monica introduces New Corporate Executive Chef Marc Johnson and invites guests to come in from the cold to enjoy their New Winter Dinner Menu!

Photo Credit: Bob Hodson

Photo Credit: Bob Hodson

Launched by James Beard Award Winner Red O Culinary Director Rick Bayless, Red O Santa Monica has earned a reputation for elevating the authentic flavors of Mexico, enchanting diners with its commitment to sourcing ingredients from local farms while using sustainable practices to create dishes that are unrivaled in quality and taste. Red O Restaurants is excited to announce the addition of Corporate Executive Chef Marc Johnson, who now oversees every Red O kitchen and is at the helm of all menu development. Chef Johnson’s experience in the culinary arts has given him the foundation to rise-up the ranks at such kitchens as Mastro’s Ocean Club, Studio at the Montage Resort, and Cotton Row with acclaimed Chef James Boyce. Focusing on Red O Santa Monica, Chef Johnson is shaking things up with his passionate drive. “Joining Red O Restaurants has been an amazing opportunity to push the limits of what I can do creatively in the kitchen,” says Chef Johnson.

With a focus on flavors from Central Mexico, Baja and MexiCali, Chef Johnson finds a balance with Red O Santa Monica mainstays that guests have come to love, while introducing new menu offerings with a seafood focal point. Hearty or light, all of Chef Johnson’s dishes feature fresh, vibrant ingredients reminiscent of the beachy lifestyle South of the Border. From the sauces to the tortillas all made fresh daily, nearly 100% of the food prepared at Red O Santa Monica is made in-house. “A lot of labor and passion goes into the process of bringing the components of these dishes to life,” says Johnson.

Given that it is the season of sharing, guests are encouraged to pick several appetizers for the table in the To Start portion of the menu. Sample deliciously familiar Latin American favorites with a luxurious spin, like the Fresh Corn & Goat Cheese Tamales made with fresh ground corn masa, Laura Chenel goat cheese, and tomatillo salsa, or Mary’s Duck Taquitos, comprised of slow-cooked duck, tomato-arbol chile sauce, and wild baby arugula. Taste the vivacity of the Yellowtail Aguachile, featuring hamachi yellowtail sashimi, spicy lime broth, avocado, knob onion, cucumber, and orange, or the stand-out crowd pleaser, Carnitas Empanada, with fresh corn masa, house cheese blend, and avocado tomatillo salsa.

For those seeking a hearty, meaty meal to keep them warm on a cool, brisk evening, there are a number of choices From The Grill, such as the 18oz Prime Cowboy Ribeye, accompanied by fried sweet plantains, crema, traditional black beans, and mole negro. Opt for the ultimate extravagance with the Tablita for Two, featuring a grilled 32 oz prime tomahawk chop, one pound Maine lobster tail, tajin butter, black beans, Mexican red rice, pico de gallo, classic guacamole, flour and fresh white corn tortillas. Hankering for some Baja realness? From the Sea offers delectable mains from the briny blue, such as the Chilean Sea Bass, wild from the cold waters of the southern hemisphere, boasting a moist and buttery flavor. Warm up with what Chef Johnson calls “a good amount of heat” with the Shrimp Diablo with white rice, black beans, arbol chile, white wine, tomato garlic butter.

Traditional Entrées expand your perceptions and taste buds on authentic South of the Border cooking, with culinary feats like the Mariscos Chile Relleno, a personal favorite of Chef Johnson’s, featuring Maine lobster, prawns, house cheese blend, white rice, black beans, and ancho-citrus sauce, or the Pollo Asado, comprised of roasted Jidori chicken breast, street corn, black beans, and mole poblano. For that extra oomph! of richness order up the Braised Short Rib Enchiladas accompanied by red guajillo chile sauce, melted jack cheese, frisee, Mexican red rice and beans, or the perfectly cooked Carnitas in Red Chile Guajillo, with orange-guajillo chile sauce, black beans, and jicama-citrus petite salad.

Enhance your meal with Sides to Share, with options from Fried Sweet Plantains, with cream and queso fresco, or an elevated take on Mexican Street Corn, with Poblano chile, cotija cheese, and cilantro. For an extra zip of greens there are Grilled Broccolini, accompanied with cotija cheese, chile flakes, garlic, and cilantro, or the Sautéed Baby Kale & Brussels Sprouts.

No need to hire a babysitter as Red O Santa Monica even has something For the Kids, like the delightfully cheesy Monterey Jack Cheese Quesadilla with corn tortilla, jack cheese, guacamole, white rice, and black beans, or the Grilled Chicken Tacos, accompanied with corn‎ tortilla, chicken breast, jack cheese, guacamole, white rice, and black beans.

Finally, conclude your meal by indulging your sweet-tooth with a Dessert, such as the decedent Tres Leches, a cake soaked in three milks, topped with whipped cream, fresh assorted berries, and mint, or enjoy the Just-Made Churros, served with chocolate and Cajeta dipping sauces, or the dessert inspired by winter itself, the Plantain Cake, with cream cheese frosting, roasted plantain purée, pepita-toffee crunch, and Mexican chocolate sauce. Of course, no dinner is complete at Red O Santa Monica without the signature Passion Fruit Butter Cake with grilled strawberries, passion fruit custard, coconut crumble and coconut ice cream.

Simultaneously, quench your thirst and warm the blood with any one of Red O Santa Monica’s Margaritas, the quintessential Mexican libation. There is the Signature Red O Margarita, comprised of Cabo Wabo Blanco, o3 Orange Liqueur, house-made limonada, served over ice with a salt rim, and The Grant Margarita made with El Tesoro Añejo tequila, Mandarin Napoleon, fresh lime and agave, served up with red citrus salt and gold dusted dried pineapple slice, and a shot of El Tesoro Paradiso Extra Añejo tequila on the side.

For unparalleled libations of a different nature, peruse the Cocktail menu and enjoy mixology at its finest, like with La Moda, made with Sauza Hornitos Black Barrel Añejo Tequila, chocolate bitters and raw sugar served over ice with orange peel and star anise, or the Honey on Fire with El Silencio Espadin Mezcal, habanero-honey, lemon, and yellow chartreuse, served tall. Vanilla Sky offers guests a departure from the norm by serving it warm, with Patron XO Cafe, El Tesoro Reposado Tequila, Licor 43, Angostura Bitters, fresh coffee, cream, and canella. Over a hundred Tequilas, Tequila Tasting Flights, Draft Beer, Wine, and nonalcoholic favorites like a selection of Daily Agua Fresca are also available.

Featuring views of the glittering Pacific Ocean, Red O Santa Monica offers an atmosphere of sophistication and warmth, uniting harmoniously as friends and family gather to experience Red O Santa Monica’s New Winter Dinner Menu!

Red O Santa Monica is open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm. For more information or reservations, please visit www.redorestaurant.com or call Red O Santa Monica directly at 213.458.1600. Red O Restaurants also has two additional locations in Los Angeles and Newport Beach.

Vintage Eve 12/11: Mixologist Oscar Takahashi: Craft Cocktails and Wine

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I met Oscar when he offered his bartending talents to benefit the recent Speed Rack competition in LA (Here is the link for that article and a 9 second video of Oscar!) and I noticed him for several reasons. First, he seemed to be the only male bartender shaking up drinks in a pink bandana like the contestants, second, I sipped one of his concoctions and found his skills to be the best of the day, and lastly, for his engaging personality and enthusiasm.

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So, of course I friended him on Facebook, and invited him into the Eve Wine 101 group there. This was his first comment on the group’s page:

“Happy to be a part of this group as an enthusiast – but seeking more knowledge to be a sommelier to go hand in hand with my cocktails. Nice to meet you all. We’ll have to get together sometime to talk about craft cocktails and proper utilization of wine in them, looking forward to it!”

That got me to ask Oscar to tell me more about himself and about his craft cocktails with wine.

E101: Tell me about wine in cocktails, any projects you have going, and can you give readers at least one of your own recipes?

OT: We are seeing more leeway into wines, fortified wines, and wine based aperitifs in cocktails. Take a look at my American Beauty in my cocktails folder and take Audrey Saunder’s 50-50 or go to Alpenz.com.

Eric Seed is a friend of mine and we are always talking about raising the guests experience by having them enjoy different cocktails at different parts of their meal and pairing them as well.

Right now I’m working on a project and new concept here in San Diego. It will be a high-end pacific rim fusion cuisine based lounge and restaurant with pairings with everything from wine, spirits, and even cocktails and molecular mixology.

Here’s a great recipe for this time of the season to awaken the palate but at the same time can also be used during and after dinner with differing proportions:

Silver Sangaree

1 1/2oz Paumanok Cabernet Franc
3/4oz fresh lemon juice
1/2oz Dow’s Ruby Port
1/2oz Clove Syrup (24oz simple syrup 1 1/2oz whole cloves, boil the syrup and add the cloves as it simmers and infuse for about 15 mins. then fine strain and refrigerate)
4 Kirsh Brandied Cherries (Luxardo Aged Cherries work well too)
1 egg white

Dry shake (to emulsify egg) all the ingredients except the syrup and cherries. Muddle the cherries and syrup then combine the two mixtures in the shaker and shake with ice. Strain over a chilled wine glass (in the fridge or chiller). Garnish with grated Nutmeg. Cheers!

I also have a pumpkin spiced dram that I came up with over weeks and weeks of fine tuning, it works well instead of the clove syrup for a more earthy slightly sweeter and aromatic flavor for an after dinner drink, of course.

E101: You mentioned your cocktails folder, where would readers find that?

OT: Well, I was actually referring to my facebook and some humble offerings. I do have a website (mindfulmixology.com) however at this time it is going under construction for launch later this month. As a consultant I have many recipes and techniques according to what fits my guests’ and clients’ needs. I feel that it is an art that should be enjoyed by everyone so I like to include recipes, methods, and techniques. There are many gifted individuals out there with wonderful recipes and techniques but I feel that it has to serve a purpose.

When I craft a cocktail I am mindful of my guests and make something that would create an experience for them, I don’t necessarily make what I think is good based on my own tastes. If this was the case I’d be making so many more negronis! My goal is to offer a taste and a bridge into this wonderful world that I am a part of, just like wines once the bug bites there is no turning back with endless possibilities!

E101: I’m presuming by your recipe that you create your own syrups? Is that common?

OT: Actually, yes! Syrups and infusions are a very personal touch on cocktails. We are seeing more and more mixologists come out with their own syrups, tinctures, and liqueurs.

The thing is, until recently homemade “rectifications” were considered illegal in California. Thanks to the mixologist community and a recent law that was passed, we can now offer these with confidence at public venues.

Caraway infused Campari, black cardamom infused Sherry, black pepper and jalapeno infused Chartreuse, clove infused Cognac, chai tea infused Vermouth, and similar spirits are now being proudly offered in cocktails all around California.

We’re even seeing more bitters and tincture competitions, after all these are what balances and rounds the taste in a lot of cocktails while also playing a part in aromatics in our “back” soft palate.

I strongly encourage everyone to try out a few at home and use them as building blocks to create even more for the likes of offering something unique at their holiday parties. Here’s an Idea:

Pumpkin Spice Dram:

24oz. Blue Moon Pumpkin Ale (there are better pumpkin ales but these are relatively easy to find and it works great in this recipe)

28oz. Brown Sugar (Dark)

20oz. Vodka (preferably pot distilled)

1 1/2oz. Pumpkin Pie Spice ( I prefer using the World Market brand)

1/4oz. Allspice

Method: Pour the ale in a large saucepan and leave in the fridge overnight to release the CO2. Slowly bring the beer to high heat as the rest of the CO2 is released while adding the sugar and spices. At this point the beer will form a head so remove from heat and skim off the head. Allow to cool and add the vodka. Now use some cheesecloth or a fine strainer to remove any particles while pouring the contents in bottles. Leave in the fridge overnight and it will be ready to use.

E101: The photo I grabbed off Facebook for you references the Bartender’s Guild, what’s that?

OT: The United States Bartenders Guild is a branch of the International Bartenders Association which was officially founded during a meeting held at the Grand Hotel, Torquay, England, on February 24th, 1951.

I am proud to be a member of the USBG, we try to bring awareness in all areas of the craft even wines and cigars to our fellow bartenders and people involved in our industry. It’s a camaraderie of individuals that have looked at bartending as more than just pouring something from a bottle.

We have educational and social events that raise awareness about our craft so that we might in turn be better and have more to offer to our wonderful guests.

This is truly a great time to be involved in our world and we look to the future as more and more bars are including the culinary cocktail and offering things that are true and local to their community.

The truth is we lost a lot of our talent in our nation as Prohibition set in. Many were forced to close shop and head overseas. We are now experiencing a “second golden age” of cocktails. It is truly an exciting time as we are seeing so much more art and creativity from the heart! We were so behind from our international counterparts but now we are gaining great steam and progress.

Please feel free to go to usbg.org to find out more and hopefully fall in love (if you haven’t already) with our craft and appreciation to the finer things in life.

A votre sante, Oscar!

2016 BUBBLYFEST By The Sea To Be Held October 6-8

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America’s only annual Champagne and sparkling wine festival will include more than 60 world-class producers and a host of new events – all set among California’s most breathtaking coastal locales. Tickets are now available.

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Avila Beach, California – BUBBLYFEST is proud to announce its annual BUBBLYFEST By The Sea will be held October 6-8. Tickets are now on sale at bubblyfest.com.

This third-annual celebration of the world’s greatest Champagne and sparkling wine will include a slew of new events, an exclusive winery tour, seminars, parties and, of course, the ever-popular Grand Tasting to be held at the Avila Beach Golf Resort.

“BUBBLYFEST By The Sea is our marquee celebration and one of California’s most popular wine events,” says BUBBLYFEST Event Producer Holly Holliday. “Whether you’re a wine industry insider or simply a fan of bubbles, BUBBLYFEST provides an upscale and fun way for wine lovers to learn more about Champagne and sparkling wine and party with some of the best wines and winemakers on the planet—all with the stunning Pacific Ocean coastline as the backdrop.”

The 2016 BUBBLYFEST By The Sea events include:

+ Bubbly at Sunset: Sparkling Wine Dinner
Join us for an epic four-course meal paired with non-traditional sparkling wine varieties from four different winemakers.

+ Second-Annual “Excursionar” Presented by Laetitia Vineyard & Winery
California’s preeminent sparkling wine producer, Laetitia Vineyard & Winery, will host this intimate excursion-cum-seminar at its vineyards and cellars. Led by Sparkling Winemaker Dave Hickey, the day-long event will include learning about the winery’s methods, its prized Coquard Presses (one of two in North America), a tour of the Laetitia Cellar, and culminate with an exclusive tasting of Laetitia’s award-winning sparkling wines.

+ VIP Grand Tasting Experience
This one-hour tasting at the Avila Beach Golf Resort’s Beach House will feature four highlighted wineries pouring an exclusive bottle from their collection.

+ San Francisco Wine School Winemaker Seminar
A distinctive panel of winemakers and industry insiders will lead a tasting and discuss sparkling wine production, style and current trends.

+ Cocktails & Corks
Our popular Gatsby-inspired party returns for another magical evening of jazz, cocktails and bubbles. This year’s gala will be held on the cliffs of the Pacific Ocean at the Seacrest Oceanfront Hotel. Jazz Era attire is strongly encouraged.

+ Riedel Master Class Seminar
Join Riedel before the BUBBLYFEST By The Sea Grand Tasting for a tasting journey that explores the art and science of wine glass shapes, from Pinot Noir glasses to sparkling flutes.

+ Grand Tasting
Experience Champagne and sparkling wine from more than 60 American and international producers while soaking in the gorgeous coastal views at Avila Beach Golf Resort. Guests will enjoy unlimited tastings, light appetizers, and be able to participate in several seminars, including a sabering class and a mixology workshop on crafting Champagne cocktails at home.

BUBBLYFEST Accommodation Discounts
Book in any hotel or vacation rental within the Avila Beach community for the BUBBLYFEST 2016 weekend and you’ll receive a 20-percent discount on events with proof of confirmation. Also, the Seacrest OceanFront Hotel is offering a 15-percent discount on all rooms during BUBBLYFEST 2016. For more information, please visit bubblyfest.com/stayandplay or email Holly Holliday at holly@createpromotions.com

For more information on the events, tickets and sponsorship opportunities please visit bubblyfest.com, or email Holly Holliday at holly@createpromotions.com.

About BUBBLYFEST By The Sea

BUBBLYFEST By The Sea is America’s only wine festival dedicated to Champagne and sparkling wine. It brings together the world’s greatest bubbles and winemakers at some of the most breathtaking seascapes along California’s Central Coast. BUBBLYFEST By The Sea is the main event of BUBBLYFEST, which also hosts pop-up events in San Francisco, San Diego and Los Angeles. A portion of proceeds from BUBBLYFEST events go to the Big Brothers Big Sisters of San Luis Obispo County. For more information on BUBBLYFEST events, tickets, participation and sponsorships opportunities, please visit bubblyfest.com, or email Holly Holiday at holly@createpromotions.com.

 

Celebrate Negroni Week 2016 at Bar Toscana with Imbibe Magazine and Campari | June 6-12

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William Perbellini Serves Seven Interpretations of the Italian Classic in Seven Days to Benefit the Gordon Brown Fellowship

The talented William Perbellini, resident Mixologist at Bar Toscana, presents two special events and seven cocktails to celebrate Negroni Week 2016 in Los Angeles, June 6-12. Bar Toscana, Imbibe Magazine and Campari join together to celebrate one of the world’s greatest Italian drinks in an effort to raise money for charities around the world. Enjoy seven days at Bar Toscana toasting with Campari, gin and vermouth to support Bar Toscana’s favorite cause, The Gordon Brown Fellowship.

On Tuesday, June 7, Bar Toscana teams with Campari Italian Brands to host a special ‘Aperitivo,’ featuring three cocktails and Italian-style bar bites. On Wednesday, Carpano Antica and Fratelli Branca partners to present another ‘Aperitivo.’ Both events are open to the public and presented from 5:30-7:30. The cocktails are priced à la carte and bar bites are complimentary.

For the duration of Negroni Week, Perbellini crafts seven perfect mixes of the Italian cocktail – the Bar Toscana Classic Negroni; The Camparino, prepared with Bulldog Gin, Amaro Braulio, Cinzano 1757, Campari; Bar Toscana Barrel Aged Negroni; Negroni Sbagliato with Prosecco; Negroski with Basil Infused Vodka; Negronito with Espadin Mezcal; and the Negroni Antico with Martin Miller’s Gin, Punt e Mes, Carpano Antica and Campari.

Perbellini, who perfected his craft at the famed Hotel Cipriani in Venice, perfected his line of Negronis to complement the extensive menu of Italian Stuzzichini and Classici di Toscana, along with Bar Toscana nightly specials. All Negroni drinks are priced at $14.

$14 NEGRONI ANTICO for CARPANO NIGHT

$14 NEGRONI ANTICO for CARPANO NIGHT

BAR TOSCANA NEGRONI WEEK EVENTS AND MENU 2016

Tuesday 6/7

5:30-7:30 p.m.

Aperitivo Italiano hosted by Campari Italian Brands

3 specialty cocktails and complimentary small bites in the Italian Aperitivo tradition

 

Wednesday 6/8

5:30-7:30 p.m.

Aperitivo Italiano hosted by Carpano Antica and Fratelli Branca

3 specialty cocktails and complimentary small bites in the Italian Aperitivo tradition.

 

Negroni Week Offerings – June 5-12, from 5:30 p.m.

 

CAMPARINO

bulldog gin, amaro braulio, cinzano 1757, campari – $14

CLASSIC NEGRONI – $14

BARREL AGED NEGRONI – $14 

NEGRONI SBAGLIATO WITH PROSECCO – $14 

NEGROSKI WITH BASIL INFUSED VODKA – $14

NEGRONITO WITH ESPADIN MEZCAL – $14 

NEGRONI ANTICO

martin miller’s gin, punt e mes, carpano antica, campari – $14

FOR EACH NEGRONI SOLD, BAR TOSCANA WILL DONATE $1

 TO THE GORDON BROWN FELLOWSHIP

 

BAR TOSCANA

11633 San Vicente Boulevard, Los Angeles, CA 90049

310.826.0028

ABOUT BAR TOSCANA:

Bar Toscana is where Italian traditional cuisine meets the modern art of craft cocktails by resident

Mixologist William Perbellini.  LA Confidential credits Perbellini as the “living embodiment of the trend” and increased interest in Italian aperitifs and aperitif-based cocktails in the United States. The Minty states, “William Perbellini’s cocktails incorporating fresh produce are a rare find in Brentwood. If you’re ever looking for a place to eat or drink in Brentwood, don’t miss this place. ”

Located in the heart of Brentwood next door to the legendary Toscana, Bar Toscana is an intimate cocktail bar showcasing a simple, elegant menu of small plates – or Stuzzichini – an array of hand-crafted cocktails and an Italian-focused wine list. At once relaxed and stylish, this neighborhood lounge is ideally fashioned for imaginative market cocktails and sparkling conversation.

ABOUT THE GORDON BROWN FELLOWSHIP:

Founded by Michael Gordon and Maynard W. Brown, the Gordon Brown Fellowship is dedicated to providing deserving Los Angeles City High School Seniors ancillary financial support, mentors and internship opportunities in order to facilitate the process of succeeding in college and preparing to contribute to the development of their community.  

Become a Fan of BAR TOSCANA on Facebook: www.facebook.com/bartoscana

Keep up with BAR TOSCANA on Instagram: @bar_toscana_brentwood

Follow BAR TOSCANA on Twitter: @bartoscana

www.bartoscana.com 

Nightclub & Bar Convention and Trade Show Coming this March to Las Vegas

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2016 Nightclub & Bar Convention and Trade Show Adds Certification Programs, Educational Seminars, Expanded Expo Floor and More

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Las Vegas – The Nightclub & Bar Convention and Trade Show (www.ncbshow.com) introduces new programming to the 2016 conference, the largest annual bar and nightlife trade show, March 7-9, 2016 in Las Vegas.

The conference program will feature eight tracks: bartending and mixology (in partnership with the United States Bartenders’ Guild); promotions and marketing; social media; beer, food and wine; operations and management; customer experience and liability; and new to the conference this year, nightlife (in partnership with Nightclub.com) and industry trends and research. Bar and nightlife professionals will also have the opportunity to gain the right tools from hands-on certifications, workshops, off-site trainings and back of house tours.

“We are incredibly excited about this year’s certification programs, off-site trainings, workshops and seminars,” said Kristen Santoro, Nightclub & Bar Media Group conference and content director. “Nightclub & Bar Show is constantly searching for new and thought-provoking ways to enhance the conference, and we really feel like we hit it out of the park this year.”

Certifications:

Brand new to the 2016 show, attendees will have the opportunity to participate in exclusive certification programs including:

  • National HOST Security Certification – This program is highly recommended for all owners, managers and bar or club security hosts. Topics covered by Robert Smith, CEO of Nightclub Security Consultants and Richard Bistline, law enforcement liaison with Nightclub Security Consultants, will range from conflict resolution and legal limits to criminal liabilities and alcohol regulations.
  • ServSafe Manager Training Certification – Timothy Moulson, president and CEO of Term Management will host a 2-hour seminar covering the importance of food safety, how to prevent food-borne illnesses, how to train employees in food sanitation and much more. This session will wrap up with a written test to earn nationally accredited certifications.

Conference:

This year’s conference will hold 92 information-packed seminars and workshops from over 120 industry experts with additional food-centric sessions, training tips for managers, platform-specific social media seminars, design strategies and much more including:

  • The Craft Beer Phenomenon: What to Expect Next, with Andy Sparhawk, Brewers Association, Pat Fahey, Cicerone Certification Program, Matt Meadows, New Belgium and Paul Gatza, Brewers Association
  • Turn Your Staff Into Sales Superstars,with Bob Brown, Bob Brown Service Solutions
  • Quality vs. Quantity: Social Strategies That Deliver Results, with Cheldin Rumer, i-g creative
  • The Rise of Clean Cocktails, with Melissa Davis, Liquor Lady Marketing
  • Crush Your Competition: Sports Bar Marketing, with Ram Krishnan, Buzztime

Off-site Training:

Off-site training sessions provide participating guests the opportunity to get hands-on experience at top Las Vegas venues. Professionals can sign up for the following off-site sessions:

  • Whiskey Tasting and Cocktail Creation Training at Commonwealth in Downtown Las Vegas sponsored by Beam Suntory. During this course, whiskey experts will conduct a blind tasting and share unique recipes.
  • Lighting Training at Marquee Nightclub & Dayclub sponsored by Elation Professional will allow attendees to experience lighting like never before. Expert staff from Marquee and Elation Professionals will walk through lighting, sound and video programming in three distinct venue types for optimal effects for anyone in the business who wants to learn the ins and outs of their lighting equipment.
  • Mixology Training session at Herbs & Rye by owner Nectaly Mendoza. Sponsored by Diageo, Mendoza will demonstrate some of the best practices behind the bar, share cocktail recipes and innovative ways to entertain customers.
  • Back of House Tour at LIGHT Nightclub will give guests the opportunity to get an exclusive look behind the scenes at one of Las Vegas’ most acclaimed venues. LIGHT Nightclub merges cutting-edge creativity with incredible music to produce a new kind of nightlife experience.

Expo Floor:

The expo floor will feature over 700 suppliers packed with products and services from the most popular brands in the industry. This year, the conference has extended the floor hours on Tuesday, March 8 from noon to 6:30 p.m., giving attendees ample time to experience all there is to offer on the floor from suppliers, sponsors and big brands including:

  • American DJ
  • Angry Orchard
  • Beam Suntory
  • Brewers Association
  • Buzztime
  • Constant Contact
  • Diageo
  • Elation
  • Food & Beverage Innovations
  • Jevo
  • Mechanical Bull Sales
  • Middleby Corporation
  • MillerCoors
  • Revention
  • Russian Standard Vodka
  • Samuel Adams Brewery
  • Starbuzz Las Vegas
  • True FoodService
  • United States Bartenders Guild

Attendees will also have the opportunity to experience more than 65 product categories throughout the floor including décor and furnishings; sprits; beer and wine; alcohol-free beverages and food.

Nightlife:

Exciting nightly events and parties allow peers to network with thousands of colleagues, friends and industry professionals.

  • Monday, March 7 – Guests can kick off the conference by attending the Welcome Kickoff Party at Daylight Beach Club at Mandalay Bay, one of Las Vegas’ premier daylife venues. Super Premium Pass attendees also have the option of attending an exclusive networking event at Hyde at Bellagio.
  • Tuesday, March 8 – All attendees are welcome to Mix + Mingle at LAVO inside The Palazzo to share stories, gather ideas and build relationships with industry personnel. Additionally, the Platinum Party of the night will take place at XS Nightclub at Encore, providing an elegant and enticing environment at the No. 1 Las Vegas club.
  • Wednesday, March 9 – The convention’s nightlife events will end with a bang at the The Downtown Backyard Bash at Gold Spike with fun activities including cornhole and shuffle board and the opportunity to merge work with play.

The 2016 Nightclub & Bar Show offers industry professionals the opportunity to connect with suppliers, network with new businesses, gain critical skills to ensure their success in the dynamic bar and nightclub industry, and discover new products. For those interested in attending the show or for more information, please visit www.ncbshow.com.

About Nightclub & Bar Media Group

Nightclub & Bar Media Group, a division of Boston, MA based Questex LLC, is the go-to resource for the on-premise professional. Mirroring the fast-paced, trend-setting nature of the beverage industry, Nightclub & Bar has been providing the specific tools bar professionals, owners and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry for 30 years. Nightclub & Bar Media Group produces the Nightclub & Bar Show (www.ncbshow.com), VIBE Conference (vibeconference.com/), Nightclub & Bar Top Rated Lists (www.nightclub.com/category/ncb/scene/top-rated), Nightclub & Bar Awards, and produces daily content on www.nightclub.com.