2021 NIGHTCLUB & BAR SHOW LAUNCHES NEW LIVE EMPLOYMENT ZONE IN LAS VEGAS, JUNE 29 – 30

May 10, 2021 by evebushman

Las Vegas – Recognized as the nation’s most influential gathering of bar and restaurant owners and operators, the 2021 Nightclub & Bar Show invites hospitality professionals to take advantage of the newly created Employment Zone, hosted live on the expo floor June 29 – 30, 2021.

LAS VEGAS, NEVADA – MARCH 27: CEO of Brewdog USA Tanisha Robinsnon (L) and David Kaplan speak during day three of the 34th annual Nightclub & Bar Convention and Trade Show on March 27, 2019 in Las Vegas, Nevada. (Photo by Ethan Miller/Getty Images for Nightclub & Bar Media Group)

Over the past 12 months the hospitality industry employment rate has hit some major lows, but with vaccinations steadily increasing, and bars and restaurants quickly re-opening, owners and operators are stating one of the toughest challenges they currently face is restaffing. The new Employment Zone is free to access and encourages hospitality professionals to discuss open positions within bars and restaurants in the local area, plus gain instant and free advice on important career skills including resume writing, interview techniques and effective networking, as well as gaining critical insight into the needs of current employers.

“We are very excited to be hosting a live Nightclub & Bar Show this year,” said Tim McLucas, Vice President, Hospitality Group of Questex. “It’s been an unprecedented year of challenges, and we are committed to supporting the industry recovery. This new initiative is our way of giving back to the community, by connecting available jobs with the people who need them. We’re bringing leaders, innovators, and industry professionals together to find new opportunities and get back to work.”

To ensure the health and safety of attendees, exhibitors, speakers, and staff, the 2021 Nightclub & Bar Show will implement robust cleaning procedures and follow new standards for crowd density and social distancing set forth by state and local mandates. The expo floor will undergo frequent cleaning and sanitization with an emphasis on high touch points, and hand sanitizer stations and disposable facemasks will be available in clearly marked areas. For additional information regarding Nightclub & Bar Show’s health and safety protocol, visit www.ncbshow.com/besafe.

To sign-up for free access to the Employment Zone click here. To learn more about registration or other programs and activation at the 2021 Nightclub & Bar Show June 28 – 30, 2021, visit www.ncbshow.com. Additional details about the Employment Zone, Expo Floor, Educational Workshops, Speakers, Nightlife Activations and more will be announced in the coming weeks. Nightclub & Bar Show is a trade event and not open to the general public.

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About Nightclub & Bar Show

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

About Questex

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

SUZANNE GOIN AND CAROLINE ANNOUNCE OPENING OF A.O.C. IN BRENTWOOD

May 6, 2021 by evebushman

LOS ANGELES, California – Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, announce that they will open a Westside location of their award-winning restaurant A.O.C. in the space formerly known as Tavern in early May 2021.

Caroline Styne at The Shrine Auditorium on January 24, 2013 in Los Angeles, California. Photo: Los Angeles Magazine

Located at 11648 San Vicente Boulevard in Brentwood, the restaurant will feature the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and sourcing products from regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016. Caroline, who similarly won Outstanding Restaurateur in 2018, will curate the wine program that A.O.C. is known for, a large selection of wines available by the glass and carafe and featuring small-production wines from grapes that are either sustainably, organically or biodynamically grown. The beverage program will feature local beer producers and a seasonal selection of market-driven cocktails.

Overseeing the operation as General Manager is the venerated Matt Duggan, the man who remembers everyone’s name and face and is well recognized for effortlessly running Suzanne and Caroline’s flagship Lucques from 2008 until its closure last March 2020. Hamilton Lyons, former chef de cuisine of Tavern, will lead the A.O.C. culinary team.

The space has been redesigned by the acclaimed LA based design firm Nickey Kehoe who are known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. About the project, Nickey Kehoe said, “We took our cues from the charm and warmth of the existing A.O.C. and added those elements to the airy and elegant Brentwood space.” The decor encompasses the addition of cozy booths in the bar room, beautiful fabrics, new color scheme, and a more modern yet intimate vibe. With an eye to the post-Covid future, the space now includes a moody private dining room perfect for gatherings of groups of up to 30 guests. A beautiful new outdoor dining area has been created by local darling Fi Campbell Landscapes who stated, “For A.O.C Brentwood, I imagined a light and airy dining experience, inspired by the colors of our native California chaparral, that would evoke the delightful outdoor cafes of Aix en Provence and Southern Spain.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the west side “ states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and vibrant forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

A.O.C. in Brentwood will serve dinner nightly from 5:00 p.m. expanding to daily lunch, weekend brunch and breakfast in coming weeks with takeout and delivery options as well.

Opening date and hours to be announced soon.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also operates the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants – Caldo Verde and Cara Cara – at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2021. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.

11648 San Vicente Boulevard, Los Angeles, CA 90049

310.806.6464

For further information and complete menus for A.O.C.,

visit www.aocwinebar.com

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.thelucquesgroup.com

Suzanne Goin and Caroline Styne are Social!

Follow Suzanne on Instagram at @SuzanneGoin

Follow Caroline on Instagram at @carolinestyne

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

April 29, 2021 by evebushman

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

Photo: @verticalluxurytravel

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

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

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

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

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

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

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

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

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

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

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

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

IL Tornabuoni, Florence’s Newest Five-Star Luxury Hotel from AG Hotels, Opening 2021

April 8, 2021 by evebushman

ROME, ITALY, : IL Tornabuoni, a new five-star independent luxury hotel will open in 2021 in Florence, Italy. Located along Via Tornabuoni in the historic 12th century Palazzo Minerbetti, the elegant property proposes 62 stylishly designed rooms and suites in the heart of Renaissance Florence.

Owned by AG Group, IL Tornabuoni is part of the AG Hotels collection, a portfolio which includes eleven 5-star and 4-star boutique hotels in Florence and Rome. AG Group is Italy’s first Italian-owned and operated hospitality and tourism group, founded by President, Andrea Girolami, in June 2019. The formation of the AG Group brand, which takes its name from its founder’s initials (AG), was a merger between incoming tourism companies which Girolami had previously created and directed since 2000. Girolami brings over twenty years of experience in tourism and hospitality to AG Group whose capabilities include all aspects of in-house tourism demand with boutique hotels, DMC/ tour operator & event management, hotel consultancy, culinary outlets and retirement homes.

“I believe in Italy. This country is what I care about most. Since I was young, I have had a strong bond with hospitality and after graduating with a degree in economics, I launched myself in promoting our country abroad by traveling continuously. My mantra is – look to the future without ever forgetting history” says Andrea Girolami, Founder and CEO of AG Group. “Given the experience of this past year, we must rethink the future and find inspiration in a new Italian renaissance, a period in which tourism makes a difference. We inspire to bolster our team and our country through our devotion to beauty with IL Tornabuoni.”

Steps from the historic Ponte Vecchio and Arno River, IL Tornabuoni’s interiors were designed by Milan-based architect Andrea Auletta who has collaborated with Girolami on AG Hotels’ ten other properties in Rome. Each of IL Tornabuoni’s four floors were designed as an ode to the Renaissance period, embodying the city’s rich history and artistic magnificence by incorporating distinct regal and bold gem colors including vibrant teals, deep blues, sunny yellows, energetic vermillion and soft greys. Most rooms and suites offer two double beds for guests, a rarity found in much of Italy and Europe, along with grandiose bathrooms which recall the lavishness of ancient spas. The restored Minerbetti Palazzo has retained much of its heritage with state-of-the-art avant-garde interiors and the property’s opulent look and feel perfectly blends historic prestige with modern day beauty.

Guests of IL Tornabuoni are invited to enjoy three dining establishments located throughout the property. IL Magnifico Restaurant & Bistrot, situated on the ground floor, is a tribute to Tuscan gastronomic traditions with Executive Chef Massimiliano Mandozzi at the helm. Chef Mandozzi and his team will focus on local and seasonal ingredients for IL Magnifico’s ever-evolving menus, with a strong emphasis on vegetables including the famous cavolo nero (Tuscan black kale), legumes such as native cannellini beans, and local meats including as Sienese maialino (pork) and the famous Chianina (Tuscan cow). The restaurant’s Pietra Serena floors lend to the rich Florentine atmosphere while leather chairs in a harmony of grey and beige add warmth. IL Magnifico enjoys the soft play of natural light during the day and also boasts an intimate outdoor seating environment.

IL Tornabuoni’s Lucie Gourmet rooftop restaurant opens up onto the elegant Butterfly terrace overlooking Santa Maria Novella, San Frediano, the Ognissanti Church and the many other beauties in Florence’s Renaissance skyline. Designed in graceful pink and bold peacock, the indoor and outdoor spaces offer breathtaking views and a sophisticated setting to enjoy a convivial lunch or aperitivo with signature cocktails and refined dishes. IL Magnifico Café & Champagne Bar, located on the main floor, serves bubbles from only the most sought after Italian and French maison.

IL Tornabuoni invites guests to enjoy signature experiences including Champagne Afternoon Tea, Seven PM Sabrage ritual, L’A Friday Aperitivo, IL Magnifico Saturday Brunch, and delightful sweets at The Temptation Room at IL Magnifico. Additionally, IL Tornabuoni may organize unforgettable celebrations in the Cave wine cellar. A unique, private and intimate atmosphere tucked away in the heart of Florence, the Cave’s attentive staff can curate a special menu of wines and Champagne along with guided wine tastings for guests and small groups.

AG Group’s plans for the future include the addition of more luxury hotels to expand the AG Hotels portfolio. “Our development strategy for AG Group begins with Italy’s main cities of art including Florence with IL TORNABUONI hotel and then Milan, Venice and Rome for the lifestyle and luxury segments. We also feel Sicily, Puglia and Tuscany are important in the short term for new developments. We aim to offer our guests an even more attentive, professional service that is from the heart, as well as advanced technology especially for emerging markets,” notes AG Group’s CEO Andrea Girolami. “AG Hotels, our newest addition which was born two years ago as a rebranding of a group founded several years ago, is our priority and the values we strive for are those of excellence, performance, innovation, authenticity and craftsmanship to name a few.”

For more information on Il Tornabuoni, please visit https://www.iltornabuonihotel.it/ and follow on Instagram and Facebook.

Seasoned Wine Writer and National Geographic Photographer Collaborate on the Definitive Santa Barbara County Wine Book

April 1, 2021 by evebushman

At over six hundred pages, Vines & Vision: The Winemakers of Santa Barbara County delivers the most in-depth study of Santa Barbara wine country yet

“When I first met Matt Kettmann a few years ago, he was pretty laid back, but very engaged with Santa Barbara County wine. He turned on a new level of commitment to the wine region when he decided to write a book with photographer Macduff Everton, longtime chronicler of the area with candid, off-center, fun, and telling images. This is a great and precise exposition of a great and abundant wine region, Santa Barbara County.”— Jim Clendenen, Au Bon Climat

Santa Barbara, CA – Unlike Northern California regions like Sonoma and Napa, where countless pages in numerous books have waxed on about their people and places, Santa Barbara wine country is decidedly lacking in books about the region, with just a handful published over its entire modern history. That’s changing this year with the publication of Vines & Vision: The Winemakers of Santa Barbara County, an intimate yet sprawling 632-page study of more than 100 wineries and vineyards in the region by writer Matt Kettmann and photographer Macduff Everton.

Photo credit: Santa Barbara Independent

Santa Barbara County winemaking pioneer Richard Sanford (Founder, Sanford Winery, Alma Rosa Winery) who penned the book’s forward, says, “In Vines & Vision, Matt and Macduff have captured that pride with their photographs and profiles of the important people and places in our wine region. They are uniquely qualified to tell this story.”

“This felt like an opportunity to do my part in showing others what makes our region so honestly special, from the unique geography to the colorful characters,” says author Matt Kettmann (editor at The Santa Barbara Independent and Wine Enthusiast), who’s been covering the region as a journalist since 1999 and reviewing more than 150 Central Coast wines every month since 2014. He collaborated on the project with renowned photographer Macduff Everton (National Geographic, Conde Nast), who has photographed the area’s winemakers and vineyards since the early 1990s. After working together on Around the Table, a book about The Lark, a popular Santa Barbara restaurant, the two plotted out plans for a wine book over pints of Guinness in the fall of 2017.

“It’s been a longer than expected haul,” says Kettmann of the process. “We’ve spent almost three years corralling grape growers and winemakers for photo shoots, interviewing so many of them again, and, in some cases, hanging out for the first time.”

The results are riveting reading, with winemakers, farmers, and vineyard workers sharing their stories in ways that are often unexpectedly candid. While exploring the vineyards, Everton made fast friends with the many Spanish-speaking workers, as he’d spent so many years of his career covering the Maya people of Mexico, as detailed in his book The Modern Maya Incidents of Travel and Friendship in Yucatán (Univ. of Texas Press).

“Macduff made an immediate and deep connection with the hundreds of farmworkers who do the hard work in the vineyards every day and began shooting portraits of them as well, toting a portable backdrop along to every visit,” explains Kettmann. Those efforts expanded into a separate chapter called “El Buen Equipo,” or “The Good Team,” which features those farmers as well as people in every other role required to bring a vintage to market, from PR pros and marketing executives to wealthy proprietors.

With over 100 chapters, Vines & Vision: The Winemakers of Santa Barbara County focuses on the people, places, history, geography, and diverse culture in one of America’s leading wine regions. It shines a bright light on both familiar and famous faces from the region, as well as the industry’s often unsung heroes; the laborers, farmers, office workers, and numerous others who are vital to and instrumental in taking each and every vintage to market. Because of its comprehensive nature, Vines & Vision will be the primary reference text for this region for decades to come.

Lane Tanner, whose eponymously named brand was synonymous for years with the Santa Maria Valley appellation, says, “Macduff and Matt’s new book is not only a definitive informational source, it delivers seriously fun facts that I have never seen in print before! Super cool read!”

“In a culture increasingly marked by quick sound bites of information and abridged attention span, we seldom have the privilege to experience thorough investigation and discovery,” says winemaker Greg Brewer (Brewer-Clifton, diatom, Ex Post Facto). “Vines and Vision is one of those rare examples which demonstrates a metered pursuit to portray a multi-faceted representation of Santa Barbara County winegrowing. The diversity of this landscape is only rivaled perhaps by the variety of its people which requires not only patience but also a keen eye to carefully uncover. Through their tireless efforts, Matt Kettmann and Macduff Everton have done just that to produce a stunning work which harnesses the intensity of the topography and intimately captures the passion of those working within. The trust and intimacy that they have forged with everyone in Santa Barbara is shared throughout each and every page of this significant work that will forever hold a vital position in the history of this unique area.”

The book also includes essays on the history of the region (bolstered by Everton’s treasure trove of older photos), an exploration of Santa Barbara’s unique geography, descriptions of each appellation, and coverage of an entire growing season, from pruning to bottling. Featuring intimate portraits of winemakers, the book is very personal in nature, driven by the people and places that make Santa Barbara wine country so special.

“This insightful book captures the essence of Santa Barbara County’s soul,” said sommelier and winemaker Rajat Parr. “Matt Kettmann and Macduff Everton dive deep into the terroir of the region and showcase its trailblazers. A groundbreaking resource for the Santa Barbara wine country.”

To purchase Vines & Vision: The Winemakers of Santa Barbara County, visit https://www.vinesandvisionsb.com/. It is also available at bookstores and wineries throughout Santa Barbara County, which are listed on the website as well.

The Hermitage Hotel Announces New Restaurant Partnership

March 28, 2021 by evebushman

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

Chef Jean-Georges Vongerichten, photo Skift.com

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

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

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

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

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

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

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

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

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

Gastronomy Festivals Celebrating Mexico’s Cuisine

March 22, 2021 by evebushman

CANCUN, MEXICO (PRWEB) – In 2021, Sunset World Group will continue to grow and innovate to enrich its members’ and guests’ experiences. The hospitality company will hold two gastronomy festivals, “This is What Mexico Tastes Like” and “Flavors of Mexico”. These festivals will take place at Sunset Royal and Hacienda Tres Ríos hotels, respectively, and will celebrate Mexico’s rich culinary traditions.

These festivals will be held the last two weeks of each month throughout 2021. Each event will celebrate a different Mexican state. “This is What Mexico Tastes Like” in Sunset Royal will begin in February with Nuevo León, and continue with Baja California, Tabasco, Quintana Roo, Michoacán, Hidalgo, Estado de México, San Luis Potosí, Durango, Tamaulipas and Querétaro. The festival will take place in the brand new “El Comal” restaurant.

On the other hand, Hacienda Tres Ríos will hold the “Flavors of Mexico” gastronomic festival, which began in February and will celebrate Yucatán, and then Campeche, Chiapas, Oaxaca, Veracruz, Puebla, Guerrero, Nayarit, Jalisco, Sinaloa and Sonora. The venue will be Alebrije restaurant.

“Sunset World resorts are ideal places to celebrate Mexico’s cultural diversity through its gastronomy since this is a 100% Mexican company,” commented Martha Richardson, Sunset World Group’s Corporate Director of Operations, “These festivals will be a delicious journey through different states in the Republic. Our members and guests will enjoy the traditions, influences and roots that make up Mexico’s culinary mosaic,” she concluded.

Sunset World Group is a family-owned Mexican company and a leader in the hospitality industry, offering authentic and unforgettable vacation experiences in Cancun and the Riviera Maya. It was founded more than 30 years ago and has grown to offer six resorts, world-class travel services, amenities and a diverse network of operational and marketing solutions that focus on providing the best vacation experiences for its Members and guests. From cultural excursions to water sports, the Members of Sunset World are never far from their next great adventure.

Questex to Bring the Bar and Restaurant Community Together Safely in Las Vegas to Learn, Network and Build an Unbreakable Industry: Nightclub and Bar Show 2021 Takes Place June 28-30

March 20, 2021 by evebushman

NEW YORK – (GLOBE NEWSWIRE) — Questex’s Nightclub & Bar Show 2021, North America’s premier conference and expo for the bar and restaurant industry, will take place June 28-30, 2021 at the Las Vegas Convention Center in Las Vegas, NV. Registration is now open for the in-person event. Click here to register.

The bar and restaurant industry has been significantly impacted by the pandemic and in an immediate effort to support the industry, Bar & Restaurant launched Evolve, a six-month education and networking program to keep operators informed and engaged during the toughest winter months. Now that there are emerging signs of recovery, a vital next step is to bring the industry together in a safe, in person environment and apply these key new learnings to get business back to work.

Tim McLucas, Vice President, Bar & Restaurant, Questex said, “The pandemic has had a devastating effect on bars, restaurants and hospitality venues. Supporting the industry to get their premises open again as quickly as possible is our main priority, and providing access to the latest education, new products, innovation, and know-how in a live setting, is an important component of this recovery. A major focus of the event will be on food – helping small and mid-sized operators purchase mobile kitchen equipment, introduce new menu items, sample new food products, and attract new guests. This is a pivotal moment to strengthen the industry for long term future success.”

Nightclub & Bar Show 2021 will offer bar and restaurant owners the knowledge, energy, and new solutions they need to evolve their businesses:

The conference program will feature keynotes, bootcamps, certifications and a series of educational breakout sessions and workshops on the following topics: Food & Beverage, Guest Experience, Staff & People, Operations and Marketing & Promotions and Technology.
The Expo Hall will feature 300 exhibitors including a Food & Beverage Innovation Center, a dedicated area of food and food service equipment suppliers with access to expert demonstrations, tastings and Chef meet and greets and new interactive experiences addressing the state of the industry including: Food Festival, Sports Bar, White Claw Hard Seltzer Bungalow, and NxT, which showcases the latest creations, trends and innovations of the food and beverage industry.

Exhibitors and sponsors participating at Nightclub & Bar Show 2021 include: Diageo, Heineken, White Claw Hard Seltzer, American Nightlife Association, Truly Hard Seltzer, Ultimate Bars, Blondies, Liquid Death Mountain Water, Rums of Puerto Rico, and Sammy’s Beach Bar & Grill.

The health and safety of exhibitors, sponsors and attendees is Nightclub & Bar Show’s top priority. Following federal and local guidelines, Questex has crafted unique protocols for each event experience, which includes event specific health and safety initiatives, response team identified for every event and on-site health and safety guidelines. For more details on the on the company’s health and safety protocols, please visit https://questex.com/event-safety/.

For sponsorship opportunities, contact Jamie Schroeder at jschroeder@questex.com or Veronica Gonnello at vgonnello@questex.com.

Early bird registration for Nightclub & Bar Show 2021 starts at $99 and expires May 17, 2021. Click here to register.

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

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

Vintage Eve Circa 8/2018: The 2018 Western Foodservice and Hospitality Expo!

March 2, 2021 by evebushman

The Western Foodservice & Hospitality Expo is the only all-encompassing event in California for the restaurant and foodservice industry, making it THE one-stop source for everything you need to succeed in today’s market.

My Takeaways from the Foodservice Expo

The 2021 show is set!

I think this is my 4^th year at the food show and though I see a lot of the same vendors and classes, I also seek out the new – and always finds many things worth reporting on. This time my photos show that we enjoyed: making a beeline to Chris Uhde (partner with Impex Beverage Incorporated, the @whiskyredhead on Instagram and Los Angeles Magazine’s “The First Name for LA Whisky”) as he was signing up to do Cocktails on the Roof 9/7! Enjoyed tasting Togouchi, Kilchoman and Kurayoshi – all whiskeys from Japan!

From there, while in the Beverage Pavillon, I met with David Carbonell the GM for Drink Specialties that gets fermented beverages into bars that can’t serve distilled drinks and Philip Reis, National Sales Manager for CannaVinus, that makes a wine-based beverage with “exotic fruits and herbs” that is meant to be “the perfect wine pairing for the Cannabis lover.” Also had a few sips of Whistle Pig rye and Jefferson’s Bourbon with Bourbonblog.com

Just outside of the Beverage Pavilion was a large display for Somabar – a machine that stores up to 7 spirits for making a plethora of pre-programmed cocktails. There was a version for fermented beverage programs (those with just wine and beer licenses that make cocktails) and a full spirits program. You pick the drink, place your cup below, push the button for the cocktail you want, ice drops in and them the drink is made. Meant to go on the back bar I thought this would get much more play if the customers could do themselves, with the addition of some garnish and a bartender or server to watch over and, of course, charge accordingly.

Moving into the main convention floor things that got my attention included a plastic wine glass shaped like a rose with “petals” layered inside of it for aerating wine, JoeFroyo blended coffees, cheesewich slim breadless sandwiches, Longanisa garlic pork sausage from Argentina, tempting breads from both Melrose Bakery and Kings Hawaiian, Rishi Tea and Botanicals, the Kelvin Slush Manhattan, Pecans.com and Potatoes.com.

PR Bootcamp for Restaurants in Memory of Fifi Chao

How does an enterprising restaurant attract the attention of credible food and beverage journalists along with legitimate food critics? Is a public relations firm perhaps needed or realistically even affordable? Who better to provide some insightful answers than a high-profile panel of experienced food journalists and restaurant critics.

This distinguished panel (Andy Harris) was the brainchild of the late Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal for over 26 years until she retired last year due to illness. Fifi’s impression (based on a lot of experience) was that chefs & restaurateurs could benefit from sound, practical advice on how to approach the editorial food media. The panel members wholeheartedly agree and PR Boot Camp for Restaurants is a tribute to her memory. Fifi truly enjoyed promoting the restaurant business and generously guiding inquisitive young chefs with absolutely no strings attached.

The panel was moderated by Andy Harris of the “SoCal Restaurant Show” on AM 830 KLAA and included Farley Elliott, Eater LA; Gretchen Kurz, Orange Coast Magazine; Anne Marie Panoringan, Freelance Food and travel writer; Patric Kuh, former restaurant critic for Los Angeles magazine.

My Takeaways From Andy’s Course

Thrilled to attend a class moderated by my #LAWineWriters friend Andy Harris, and also thrilled by the caliber of industry professionals that joined him to discuss restaurant public relations. These are just some of the things I learned:

Critics will sometimes visit a restaurant anonymously 3 to 4 times before writing a review. Sometimes up to six visits if there is a wine list and/or cocktail program to review as well. They pay every time, nothing is accepted for free.

They don’t always publish a negative review. And if they do they sometimes will be passive aggressive about the issues they found.

Critics feel it’s unfair to the business owner to review their restaurant until they’ve been open for 60-90 days. Yes, the restaurant should be ready, but the critics want to give the owners time to manage their precious baby before being reviewed. The want to allow for a “long, fair start.” (Also some new restaurants shutter at that 90-day mark, so no point in doing a review anyway.)

There is a difference between an editorial and advertorial, and the consumer has to be made aware of what they are reading.

Reviewers should use less adjectives, while also avoiding “lists” of menu items alone.

Food journalists can help new chefs via forums and conventions that can help to educate.

Restaurants have to work around Yelp and Instagram.

Press releases need to include an image, be short and be written for a specific media outlet’s needs. Think elevator pitch.

Public relations professionals have to be passionate about their clients.

Digital publications like Eater LA are somewhat different in that they review the latest openings as that’s what’s expected from them.

Shout Outs

As I only took in one day of the multi-day convention it would be a disservice not to mention a few other things going on. Along with all of the vendors – I couldn’t possibly visit with all – there was also a Healthy Food Expo and a Coffee Fest located within the Western Foodservice Expo, The Beacon Award for a female leader in the industry was won by Dominique Crenn, Chef and co-owner of Atelier Crenn; The Torch Award for talented chefs and/or restaurateurs went to Caroline Styne who is the sommelier and restaurateur of The Lucques Group; some of the chefs lecturing or presenting included Mareya Ibrahim, Bernard Guillas, Mary Sue Milliken, Niki Nakayama, Nina Curtis, Tati Polo, David Rose, Fabio Viviani, Ben Diaz, Betty Fraser, Shaun O’Neale, Holden Dahlerbruch and Bruce Kalman.

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.

HOMEGROWN STARTUP SMELLS SWEET SUCCESS…WITHOUT THE SUGAR WITH “PROSECCO ZERO”

February 25, 2021 by evebushman

MIAMI, FL – Prosecco Zero, a new line of low-sugar rosé and brut wines, officially launched with robust distribution, rapid consumption from restaurant clients already depleting hundreds of cases per month, and an exciting marketing strategy across digital, social, influencer and traditional advertising. The product is produced in Italy from one of the region’s finest wine makers, Peninsola, and boasts a proprietary methodology for creating one of the first wines with less than three grams of sugar per liter.

The company is launched by a veritable dream team of founders and partners, including CEO Ervin Machado, a renowned Sommelier Certified with the Court of Masters, beverage director and entrepreneur.

“I have always felt that deciding between great taste and a healthy lifestyle is a false choice,” said Machado. “Prosecco Zero proves that the incredible quality of Italy can be enjoyed in a way that health-conscious wine aficionados can savor …guilt free!”

Distributed by Breakthru Beverages, a leading distributor which boasts 7,000 associates and a portfolio of premier wine, spirit and beer brands totaling more than $5 billion in annual sales.

The brand’s origin story begins with Peninsola Wines in Italy—the fabled northeastern region of Friuli Venezia Giulia to be precise. From the rocky hills up 600 meters above sea level, the vineyards yield some of the finest quality grapes known to the winemaking world. Peninsola treats cultivation with the utmost attention through modern, focused viticulture and a deep knowledge of each vine.

The first two products from the nascent brand are

Prosecco, crafted from the finest quality Glera grapes which are harvested in the hills of Italy’s Friuli Venezia Giulia region, and then fermented with our own novel approach to keep sugar content extremely low. A harmonious bouquet provides delicacy and depth of this distinguished sparkling wine that is fresh on the palate and complimented by aromas of a floral wisteria acacia and white fresh fruit.
Spumante Rosé, crafted from the finest quality Merlot grapes which are harvested in the same way. This elegant fine wine evokes aromas of the forest with a unique bouquet of strawberries and red berries emerging. Intense and persistent, it is lively and silky, delighting the most refined palates.

“It’s so exciting to experience rich history colliding with modern sensibility, as we are in essence uniting a fabled Italian region with a novel scientific process that brings fresh innovation to the marketplace,” added Machado.

ABOUT PROSECCO ZERO

Prosecco Zero was born of a fruitful partnership between Ervin Machado, a revered sommelier, beverage director and entrepreneur, and Peninsola Wines, one of Italy’s most celebrated winemakers. The collective team collaborated on a unique formula, combining rich history and tradition of quality with a novel fermentation approach to keep sugar content extremely low (less than 3 grams per liter) and your enjoyment guilt-free.