Eve's Wine 101

The Sustainability Values of Wines of Provence Resonate Beyond the Glass

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A conversation with acclaimed Chef Robert Connoley about selecting sustainable wines for his zero-food waste restaurant.

New York, NY. – Sustainability has long been a theme for Wines of Provence, with 100% of vineyards set to be certified organic or HVE (High Environmental Value) by 2030. The region has found itself at the forefront of the fight against using chemicals and herbicides in the vineyard as well as preserving the environment and conserving natural resources. This is achieved through local vignerons’ efforts, which go far beyond simple certifications. From pioneering biodynamics to forming strategies around water conservation, Provençal producers continue to find solutions that move the world towards a more sustainable future.

Wines of Provence spoke with Chef Robert Connoley of Bulrush, a zero-food waste restaurant that recently made headlines as one of Wine Enthusiast’s Top 50 Restaurants of 2022, to discuss the importance of sustainability in his food and wine ideologies.

At Bulrush, the sustainability initiatives are top-of-line. The team implements numerous ways to avoid food and wine waste, from strategic planning in the kitchen to creating aminos, misos, kombuchas, and more. In the effort to be most sustainable, an essential factor at Bulrush is the focus on where the products that enter the restaurant are sourced, since the team is strict about only putting forth food and wine that match their stringent sustainability values.

Wine Sustainability

When seeking sustainable wine, Connoley advocates for boutique producers investing long- term in their soil and community, meaning anything from exploring the concepts of permaculture to alternative energy and efficiency in transportation. Given these indispensable sustainability requirements, it is no surprise that Provence Wines are a consistent presence on Bulrush’s ever-evolving menu.

Historically, Provençal winemakers have been aware of their fragile environment and the responsibility they must shoulder. The region has adopted new ways to protect its environment, specifically intending to preserve water, maintain the region’s biodiversity, and improve its ecological footprint.

In the viticultural realm, many producers aim to preserve water by utilizing agroforestry practices, mulching, and grassing. Further, some local Provençal producers have gone beyond organic certification and have furthered holistic efforts in the vineyard to encourage biodiversity and maintain a natural ecosystem. For example, bats are brought in to keep vineyard moths and other pests at bay, natural teas are used to strengthen the bond between the vines and the earth, and a mixture of ground cover dwarf clovers have been introduced to reduce water stress in the vineyard.

Wines of Provence in the Food and Wine Pairing Sector

For sustainable, food-friendly wines with a deep, regionally rich history, Connoley reaches for Wines of Provence to serve at Bulrush. “The Midwest is a land of sustainability […] and Provence Rosés allow us to celebrate, knowing these values are represented both on our plates and in our glasses”, Connoley explains. “The historical significance of rosé in Provence assures us that the winemakers have the knowledge and experience to produce consistently great wines.”

Chef Connoley shares one of his favorite zero-waste recipes, to pair with a crisp glass of thirst- quenching Wines of Provence Rosé. Santé!

Bulrush Beet Salad Recipe to Pair with Wines of Provence

Ingredients

6 Medium sized beets 2 Lemons (zest)
1 Cup Lemon juice
1 Stick of Butter

3 Eggs
3 Yolks
1 Cup Sugar
6 oz Goat Cheese
2 Tablespoons Honey 2 Tablespoons Sugar 2 oz Cream Cheese 1/2 Cup Sour Cream 1 1/2 Cup Cream

1. Roast the beets at 350oF (skin on and wrapped in foil) until tender all the way through, for about 45 minutes. Use a toothpick to poke into the center of the beet to check doneness. When tender, cool the beets to room temperature. Rub the skin off the beet, then use a melon
baller to hollow out the inside of the beet entering from the top (the cut end). Hollow leaving 1⁄4- inch thick walls on the beet.

2. Combine the lemon zest, juice, and butter in a medium saucepan over medium-low heat. While the juice mixture is heating, gently whisk the eggs, yolks, and sugar in a mixing bowl. When the juice just starts to simmer, pour 1/3 into the eggs, whisking constantly, then pour the hot egg mixture into the saucepan with the remaining juice. Gently whisk nonstop until the mixture thickens. When the first bubbles appear in the saucepan, remove the pan from the heat and pour the lemon curd through a mesh strainer to remove the zest and any egg solids. Cool the curd until chilled.

3. In a double boiler, warm/melt the goat cheese, honey, sugar, and cream cheese until the mixture is soft and smooth. Remove from heat and add the sour cream to the cheese mixture whisking until thoroughly combined. In the bowl of a stand mixer, whip the cream until soft peaks form. Gently fold the goat cheese mixture into the cream creating a light goat cheese mousse.

4. Spoon 1 Tablespoon of the lemon curd into hollowed beet, followed by the goat cheese filling until the whole cavity is filled. Enjoy immediately with a lightly dressed salad.

About Wines of Provence

Wines of Provence, known in France as the Conseil Interprofessionnel des Vins de Provence (CIVP), is an organization representing over 641 wineries and trade companies from the Provence region. Its mission is to promote and advance the wines of the organization’s 3 appellations, Côtes de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence. Members together produce 96% of Provence’s Appellation d’Origine Protégée (AOP) wines, 166M bottles in 2020 Wines of Provence is the global leader for premium rosé wine, accounting for 38% domestic and 4.2% of global rosé production. The U.S. is Wines of Provence’s first export market, with 34% in volume of its exports last year.

Find us on social media at @WinesofProvence, or visit our website for more details.

Reviewing Chocolate Almond Mole Sauce from EZ Trade

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At the recent Western Food Expo, held this past August at the LA Convention Center, I was introduced to an authentic chocolate mole sauce: Mole De Fiesta by EZ Trade, created by Antonio Raygoza and Luz G. Raygoza, and incorporated in year 2002. I’d always been impressed with the chocolate and spices – not spiciness – in this particular sauce and spent a few minutes at the booth. I was then gifted a sample package of the Mole sauce with almond to take home, to which I promised that my husband would make it up in a recipe I could share on my website.

This is the outcome!

To create the sauce Eddie followed the instructions on the side of the packaging to add in some chicken broth and simmer. For the dish he was to use it on, Eddie chose to sous vide chicken breasts, and serve with a side of rice, pinto beans and grilled peppers. I tasted the sauce as it simmered and decided to serve with a Zanzonico Syrah made in Baja, California, by winemaker Gerard Zanzonico. Finally, we invited over some mole-loving friends for their opinions as well.

The sauce stole the show! Intense aromas of sweet milk chocolate, dark chocolate and black peppercorn that followed through to the flavors as well as smoke, Cayenne and a somewhat powdery note. My guests loved it! They took home the leftover chicken and sauce to have for their lunch the next day.

Conclusion: If you like mole sauce out in a restaurant or at home, look for this one. You will not be disappointed.

Ingredients: Water, plantain, sesame seeds, sugar, dried chili, peppers, canola oil, raisins, ground bread, cookies, almonds, cacao beans, garlic, salt, fine spices, tartaric acid and sodium benzoate as a preservative.

www.eztradelink.com

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 Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

What is Amaro, And Why You Should Try It

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Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices—a blend that can include anything from cardamom to elderberry flowers. Then it’s sweetened with sugar syrup and aged, sometimes for years. – Wikipedia.

I have a fondness for bitters, all things Italian, dark flavors and aromas – so it’s no surprise that I have a fondness for Amaro. Over the years I’ve had it on the rocks after dinner – called a digestif – as well as alone to sample during classes and in icy cocktails. Let me share some of my favorites with you – not my absolute favorite brand of Amaro – I’m still exploring the differences, but what I’ve learned about Amaro that I hope will make you want to learn about it and try it as well.

The first that I mentioned was having Amaro as a digestif. I’ve been told that drinking bitters messages your stomach to fight whatever may be disturbing your stomach, so having bitters after a meal settles the stomach. I’ve often added bitters to a cocktail or had an Amaro after a large meal and did have positive results. Doesn’t hurt that I also love the flavor. My favorite is simply on the rocks with a lemon peel.

In a class organized by Fernet-Branca a few years back we examined seven different expressions from the Fratelli-Branca portfolio. (I have seven photos of our day here.) I learned a few things you may find interesting:

  • The herbs and roots, 27 of them, used in the liqueurs come from four continents. So whatever they add, it’s been done in-house and from scratch.
  • The recipe for each liqueur is a secret, even the order of when each ingredient is added matters and is also a secret.
  • The flavors come from the ingredients: Monday the distillery smells of chamomile, Tuesday it’s espresso beans, and so on.
  • Just some of the roots, spices and herbs include saffron, ginger, bitter orange, sweet orange, aloe, chamomile, Chinese rhubarb, peppermint, Myrrh…
  • When we were told that Fernet-Branca cured cholera I had to Google that. “Bernardino Branca dreamed up (Fernet-Branca) in 1845 as a cure-all to treat cholera and spleen pain, among other conditions. For decades, it was even sold in American pharmacies…” (Read more here.)

I’ve had three of reputedly the most popular: Montengro, Averna and Fernet-Branca. This article on Liquor.com shares a few of the brands, and the differences: https://www.liquor.com/italian-amari-5079342

There are dedicated Amaro bars in Italy, and there is one Italian restaurant in Las Vegas that I’ve discovered so far, Monzu Italian Oven and Bar, that has a huge selection that I’m dying to explore. I want to sample them on their own, and in whatever cocktails the Amaro lends itself well to. So far at home I enjoy Amaro on the rocks, or replacing sweet Vermouth in a Manhattan.

Home

https://www.fernetbranca.com/en

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.

Roundup: Your Favorite Cocktail Recipe to Make At Home

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Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

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.

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

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 Who wouldn’t love to sit in the sun at an outdoor café in Italy sipping a chilled glass of wine and eating a favorite Italian dessert?  Now you can. Coleen Kirnan, owner and host of Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany, brings the cuisine and culture of this delightful region to home kitchens with her cookbook, 

Tuscan Women Cook: Nonnas ▪ Memories ▪ Recipes (2021/softcover $35.00/ISBN: 978-0-578-82523-3).  

With a forward by Valerie Bertinelli, the cookbook celebrates the generational recipes shared by the nonnas of Montefollonico during the week-long Tuscan Women Cook culinary program.

As we head into summer try this unique and delicious take on a classic Italian dessert. Tiramisù, one of Italy’s most popular desserts, is usually made with espresso as a key ingredient. Tiramisù translates to “pick me up,” due in no small part to the surge of caffeine that comes with every creamy bite.   

Tuscan Women Cook presents a tiramisù recipe that replaces coffee with fresh strawberries and Alchermes, a bright crimson Italian liqueur which is still made today by the Santa Maria Novella pharmacy in Florence with the exact same recipe formulated back in 1743. It is infused with a variety of common spices, along with the most unusual ingredient, dried insects, which contributes to its vivid scarlet color.  If you want to leave out the Alchermes you can.  The recipe will still be authentically delicious without it. Substitute Fragoli wild strawberry liqueur or Chambord. 

STRAWBERRY TIRAMISU Serves 8

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

Ingredients:

For the cream: 500g mascarpone cheese, room temperature500ml heavy cream 5 egg yolks 3/4 cups granulated sugar  

For the strawberries: 2 1/2 cups of strawberries, chopped1/3 cup Alchermes liqueur,* Fragfoli wild strawberry liqueur or Chambord1 tablespoon sugar 2-3 tablespoons rum 1 cup orange juice  1 box dry ladyfingers (Pavesini brand preferred**)

Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a stand mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. 

Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture. Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days. *

Alchermes is a scarlet-colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect. ** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted. 

“The Tuscan Women Cook cookbook is a collection of delicious, shared family recipes from our beautiful nonnas and the wonderful restaurants of Tuscany. But it also contains favorite memories associated with cooking and our glorious days spent in Montefollonico,” Coleen says. 

“Most of these dishes were created centuries before we ever tasted them, refined by each generation of family cooks who adjusted the ingredients to the agricultural and technological changes that inevitably took place with each new branch of every family’s tree.” Filled with beautiful photos of Montefollonico and recipes, chapters in Tuscan Women Cook cookbook cover Starters, Soups, Pasta, Meat, Vegetables, Desserts, and Drinks. Want a taste of Tuscany without renewing your passport?

Tie on an apron and try delicious and authentic recipes that have been handed down from generations of the best family cooks in Montefollonico, Italy. For more information on Tuscan Women Cook and their cookbook, visit their website, www.TuscanWomenCook.com.

RecipeLion Magazine Publishes July/August 2022 Summer Grilling Issue

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BOSTON (PRWEB) – Food Gardening Network has released their July/August 2022 issue of RecipeLion Magazine, which includes 36 barbecue favorites, including flame-grilled meats and veggies, grilled and chilled sweets, and sippable summer sweets.

Recipes take advantage of seasonal produce with combinations such as the Grilled Chicken Caprese Sandwich and the Grilled Summer Squash and Red Onion with Feta.

Editor and Publisher Kim Mateus says, “Summer meals are all about relaxing with a cold drink and taking your time. These recipes are for those warm summer evenings when you wish the day would go on forever.”

This issue of RecipeLion Magazine begins with more than a dozen unique and tasty recipes for grilled meats, kebabs, and burgers, like the Grilled Sonoran Hot Dog. This Mexican-inspired recipe brings new flavors to the barbecue classic, from smoky bacon to tangy banana peppers and citrusy cilantro.

In Grilled Veggies, readers can try Grilled Corn and Blue Cheese, which offers the contrasting flavors of sweet corn and sharp blue cheese crumbles. The section of Grilled and Chilled Sweets includes summer classics like the Peachy Keen Peach Cobbler and the tropical Grilled Watermelon and Pineapple Skewers. The issue closes with a refreshing selection of Icy Cold Drinks, such as the Herbal Dill Lemonade.

Some of the additional recipes in this issue include:

  • Spicy Lime Grilled Tequila Chicken: This marinade combines the vibrant and irresistible flavors of lime, tequila, and a handful of fresh herbs that can be easily found in a pantry or home garden.
  • Grilled Bacon and Brussels Sprout Kabobs: Grilling brings out the naturally sweet and nutty flavors of Brussels sprouts, made even more delicious with that hint of smokiness.
  • Sweet Grilled Pineapple: Inch-thick pineapple slices are immersed in extra-virgin olive oil and honey, which gives them a more distinct, savory sweetness that mellows down the pineapple’s natural tang.
  • Rhubarb Tea: The flavor of rhubarb as a tea is a refreshing change from the usual fruit teas. It’s especially good when made fresh with homegrown rhubarb.

In total, the July/August 2022 issue of RecipeLion Magazine offers readers 36 recipes ideal for summer barbecues. From sweet desserts to savory sides to satisfying main dishes, these recipes go well beyond the typical burgers and dogs of most cookouts.

View the July/August 2022 issue of RecipeLion Magazine now.

About RecipeLion Magazine: RecipeLion Magazine is all about creating and adapting recipes so even the busiest cooks can successfully make tasty and delicious dinners. All recipes are guaranteed to be family-friendly, tested for ease of preparation, tested to ensure deliciousness, and guaranteed to include readily available ingredients.

About Food Gardening Network: Food Gardening Network was founded by home food gardeners and for home food gardeners—the mission is to serve gardeners with tips, tools, advice, and recipes for growing and enjoying good food at home. During the Covid-19 pandemic that began in 2020, it became apparent that home food gardening would grow beyond a hobby for many home gardeners. Food Gardening Network launched in January of 2021 as an all-encompassing resource for gardeners of all skill levels, with in-depth articles on planning, planting, maintaining, and harvesting home garden crops. Food Gardening Network also includes easy-to-prepare recipes so home gardeners can enjoy the fruits of their labors in delicious, creative ways.

Follow us on Instagram, Twitter and Pinterest on @FoodGardeningNW and on Facebook @FoodGardeningNetwork.

The Italian Riviera in a Bottle: Portofino Dry Gin Announces Nationwide Launch

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NEW YORK (PRWEB) – Portofino Dry Gin is announcing a nationwide launch across the United States. Hailing from Italy’s town of Portofino, known around the world for its breathtaking view, iconic Italian scenery, beauty and charm, Portofino Dry Gin is bringing Italian authenticity and high quality, packaged in a striking, unforgettable design, to the United States.

“Portofino Dry Gin was founded as a tribute to my grandfather, Klaus Pudel,” says Ruggero Raymo, CEO and co-founder of Portofino Dry Gin. “He was admired for having saved Portofino from the destruction during World War II. Portofino is in the heart of the Italian Riviera, and the bottle design is an homage to the beautiful region. We are thrilled to bring a spirit that combines heritage and a sense of place to the US.”

Produced at an antique Italian distillery, Portofino Dry Gin (SRP $56.99) features 21 botanicals, each one carefully selected for its natural aromatic properties. Juniper, lemons, lavender, rosemary, marjoram, sage, iris and rose are organically grown in Portofino Dry Gin’s botanical sanctuary on the hills of Portofino and combined with locally handpicked ingredients to complete Portofino Dry Gin’s secret recipe. The region’s unique microclimate allows lush Mediterranean vegetation to grow year round, and each botanical is ripened by the fresh sea breeze and the warm sun of the Italian Riviera.

“We are so proud to bring Portofino Dry Gin to the US. It’s a major milestone in our company’s growth,” says Christopher Egger, CMO and co-founder of Portofino Dry Gin. “While we would love for everyone to experience the beauty and charm of our town of Portofino in Italy first-hand, we are thrilled that we can now bring that authentic Italian experience of charm and beauty to the US. You don’t have to travel to Portofino to experience Portofino!”

Imported to the United States by Artisanal Cellars, Portofino is available at select premium retailers including Eataly as well as nationally via Cask & Barrel.

About Portofino Dry Gin
Portofino Dry Gin (SRP $56.99) is produced in Italy. Each batch of Portofino Dry Gin is made using a combination of traditional and innovative methods: from an old Italian copper pot still used to distill local liqueur and grappa to a state-of-the-art technology that produces vacuum distillation, preserving the aromas from Portofino Dry Gin’s most delicate botanicals. Distilled and bottled in Italy using natural ingredients, without added sugar, artificial flavors or preservatives. Alc./Vol. 43% – 86 Proof. Portofino Dry Gin is available nationwide via Cask & Barrel.

Teatulia Teas Does it again with Tea and Botanical Flavor Innovations; Featured in Recent Cider Collaboration with Stem Cider – Leaves

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DENVER, PRNewswire/ — Premier organic tea maker Teatulia recently collaborated with Stem Ciders as an ingredient provider for their new botanical cider: “Leaves.” At only 100 calories and zero grams of added sugar per 12 oz. serving, the Stem Cider flavor is part of the botanical cider series, focusing on fresh, botanical ingredients. Serving as perfect examples of how tea and botanicals can transform any craft brew for the better, Teatulia explored more collaborations at the upcoming Craft Brewers Conference in Minneapolis, May 2-5.

“Tea and botanicals have not traditionally been looked at as ingredients in the cider, beer or alcohol industry, but we’re well on the way to changing that,” said Tim Bradley, Teatulia’s CEO. Added Chris Olsen, Chief Business Development Officer: “We are proud to help provide ingredients for Stem Cider’s new recipes, as they are a fantastic example of the talent and artistry that goes into craft brewing. We look forward to working with Patrick Combs and his team again – they are really breaking new ground by using tea to expand flavor profiles.”

Botanical Ciders Featuring Teatulia Tea

“Our new botanical cider series was designed as a way for us to explore new boundaries of cider and how it relates to better-for-you beverages,” explains Patrick Combs, Director of Innovation and Quality for Stem Ciders. “We’re continuing to experiment with other botanicals and hope to expand the series by utilizing functional ingredients in a very flavorful way.”

  • “Leaves” – Following the notes of a classic Arnold Palmer, with features of rich Oolong leaves, Chinese Black Fanning tea, and hand-picked, organic Lemongrass. A lemon verbena and Stevia leaf layer on top of a dry cider base, “Leaves” is an earthy, tart, citrus-forward cider with a clean, refreshing, and sweet finish.

“The craft brewing community has embraced a whole new tea-cabinet of delicious ingredients to work with and we’re thrilled we can help establish tea and botanicals as keynote ingredients in this incredible craft market. We continue to supply tea to the majority of top US kombucha and hard kombucha brewers,” Olsen said, “as well as select, breweries and seltzer makers.”

To learn more about upcoming products, future collaborations with craft brewers, and craft brew conference appearances, follow Teatulia on social media: Instagram, Facebook, YouTube, Pinterest. 

About Teatulia Organic Teas

Teatulia is a grower, producer, and seller of fine teas and botanicals ethically sourced across the world. Grounded in one simple principle, every cup Teatulia cultivates supports the land and its people to build a world where everyone thrives. Teatulia tea and botanicals have the kind of clean, fresh taste that comes from doing less to interfere with what the earth does best. Known for their garden-direct sourcing, Teatulia’s tea and botanicals never sit in long-term warehouse storage or wait around to be blended by a third party. The result is fresh, great-tasting teas and botanicals that are better for the land, the people, and the environment.

Teatulia a Public Benefit Corporation is always mindful of how its actions impact worldwide communities and actively supports ethical organizations like the Whole Planet Foundation, Rainforest Alliance, and B Corporation. Teatulia is also proud of its exquisite, clean, and smooth-tasting teas that support education, business, and health initiatives – demonstrating a thorough commitment to sustainability. Learn more about the growing tea varieties and exciting creative collaborations at: www.Teatulia.com.

SOURCE Teatulia Organic Teas

Fun and Informative Cookbook Provides Readers with Impressive Creations

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LOS ANGELES (PRWEB) – Coming up with new recipes can be difficult at times, but in Nicole Conradt’s newly released cookbook, “Eat & Play the Part: Entertaining with the Flair,” she offers readers delicious new recipes that will spice up their daily cuisine routines. Throughout the book, Conradt showcases her expertise and passion for cooking in every recipe she offers and will give cooks the confidence to execute these fun meals while entertaining their guests.

The author and experienced chef shows the audience how they can use their imaginations with the help of her tasty food and drink concoctions. Each section of the cookbook is dedicated to a specific theme that is created through jaw-dropping dishes and spirits. From beef wellington to a cappuccino martini, Conradt infuses her personal experiences and favorite recipes on each page.

“I wanted to share the recipes my family and I have been making together for all cooks to enjoy,” said Conradt. “Cooking can bring people and loved ones together, and I hope my recipes will be used throughout all kitchens and will provide each experienced or new cook with the confidence to always want to throw their guests the best dinner parties.”

Conradt not only shares mouth-watering recipes, but she also provides how to be safe in the kitchen when cooking these dishes. Each recipe is handmade for any skill set and accompanied with delicious photographs.

Ultimately, “Eat & Play the Part” will introduce wonderful new recipes to get readers excited to entertain their guests. By the end of the book, they will have a collection of new go-to meals that will show them that entertaining, and cooking can be a blast.

“Eat & Play the Part: Entertaining with the Flair”
By Nicole Conradt
ISBN: 978-1-4897-1475-6 (softcover); 978-1-4897-1474-9 (hardcover); 978-1-4897-1473-2 (electronic)
Available at LifeRich Publishing

About the author
Nicole Conradt is an accomplished cook and baker. She holds two professional cooking degrees from Epicurean Culinary Arts School in Los Angeles and Le Cordon Bleu Culinary Arts College in Hollywood. During her professional career, she has enjoyed assisting as an entertainment food stylist on several talk shows, including The Ellen Show, The Talk and Conan O’Brien. She is currently a personal chef catering to clients all over L.A. as well as working as a professional hand model. Growing up in small-town Nebraska, Conradt, at the age of 14, worked in a professional restaurant making pizza dough, baking pizzas and making pasta dishes. She has countless hours in the kitchens with her friends and family, where her love of food and entertaining was even more inspired. Conradt works with a fiery finesse and precision that consistently displays a passion for top-notch entertainment and what to make for the occasion.

Alessandro Del Piero and Edge Americas Online Announces Launch of NIO Cocktails USA

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Los Angeles, Calif. – Edge Americas Online, a Los Angeles-based consumer products distributor and retailer and an operating unit of EDGE Americas Sports, has been appointed by NIO Cocktails to kick off their brand presence in the United States with a California launch of their innovative premium line of boxed cocktails. Edge Americas Online has signed a licensing agreement with NIO Cocktails to launch NIO’s online ordering platform in the USA and opens the first NIO Cocktails retail shop in Los Angeles, CA, apart from NIO’s flagship retail store in Milan, Italy.

Co-founded by World Cup champion Alessandro Del Piero and industry veteran Jeffrey Whalen, EDGE Americas Online is a Los Angeles-based distribution company focused on consumer products retailing. NIO Cocktails is a Milan, Italy-based leading purveyor of premium quality, boxed, and ready-to-share full line of truly innovative cocktails. NIO Cocktails bears the guaranteed signature of Patrick Pistolesi, an Italian master mixologist ranked nineteenth among the World’s 50 Best Mixologists and brand ambassador of the most prestigious brands in the spirits industry.

“We are very pleased to have signed a licensing agreement with NIO Cocktails, undoubtedly #1 in the world of innovative, premium, ready-to-enjoy cocktails,” said Jeffrey Whalen, Co-Founder of Edge Americas Online. Whalen brings extensive high-level experience in the consumer products segment, having previously served in executive roles in consumer products licensing worldwide. “It is my belief that NIO Cocktails will spread a new cocktail culture with a combination of Made in Italy craftsmanship, expert mixology, and novelty.”

NIO Cocktails (Needs Ice Only) was founded on the simplicity of tasting and enjoying your favorite cocktail wherever you want, with the highest quality recipes and ingredients. It’s as simple as shake, open, and pour! “We are equally pleased to have signed this licensing agreement with Edge Americas Online, Alessandro, and Jeffrey to kick off our journey in the United States,” said Alessandro Palmarin, Co-Founder of NIO Cocktails. “NIO Cocktails is expanding rapidly across continents with a core collection of more than 15 premium cocktails perfect for any occasion like company celebrations, dinner parties, weddings, and so much more. We are very focused as well on our approach to sustainability, each NIO Cocktails box is entirely recyclable, and we are a Carbon Neutral Company.”

NIO Cocktails will be available for shipment in California only and can be purchased at retail at 257 W 7th St – San Pedro, CA, in the heart of Los Angeles’ Little Italy district, and online at niococktails.us.

About NIO Cocktails

NIO Cocktails is the brainchild of Luca Quagliano and Alessandro Palmarin, with the aim to change attitudes around cocktail consumption among the general public. The brand aims to become a leading innovator in the world of mixology, bringing its premium ready-to-drink cocktails to every place and occasion. The concept behind NIO is simple: just shake, tear, pour. NIO, which stands for Needs Ice Only, is based on the dream to be able to enjoy your favorite cocktails wherever you want, all while maintaining the highest quality in both the recipes and their ingredients. All NIO Cocktails boast the seal of approval of Patrick Pistolesi, Italian master mixologist and brand ambassador to some of the world’s most prestigious spirits brands, who is now considered to be among the top 50 bartenders in the world by World’s 50 Best Bars. Pistolesi’s artistry is reinforced by NIO’s collaboration with some of the best producers and spirits labels in the world. Better yet, sustainability is at the core of the brand: the iconic design packaging is entirely recyclable, thanks to FSC- certified paper sleeves and the 45% bioplastic pouches. In addition, NIO Cocktails is a Carbon Neutral Company. Online at: www.niococktails.us

About EDGE Americas Sports 

EDGE Americas Sports is a sports and marketing/distribution agency. The agency was created with a singular aim to deliver the most inspired consumer experience in the market – products and services that add to the celebration and emotion of that one moment. EDGE Americas Sports currently licenses NIO Cocktails, operates the Juventus Academy Los Angeles, owns the football Club LA10 FC, with investments in the acclaimed Los Angeles Italian restaurant N10 and multiple consumer brands. The agency has offices in Los Angeles and Torino, Italy. Learn more at www.edgeamericassports.com.

EDGE Americas Sports on the web at: www.edgeamericassports.com