Eve's Wine 101

Holland America Line Wins ‘Best Beverage Menu’ for New Concept Half Moon Bar at the 2022 VIBE Vista Awards

by

SEATTLE /PRNewswire/ — Holland America Line took home a win for “Best Beverage Menu’ for its newest onboard bar —  Half Moon Bar —  at the 2022 VIBE Vista Awards that were presented during the VIBE (Very Important Beverage Executives) conference this week in Carlsbad, California. The award spans the entire beverage industry and competition included a collection of restaurant groups, hotel chains, casinos and more.

Half Moon Bar is an immersive experience looking at the history of cruising through the lens of a cocktail. 

Holland America Line’s Half Moon Bar is a new concept for the brand that was exclusively introduced aboard its most recent ship, Rotterdam, which launched in November 2021. The venue is an immersive experience looking at the history of Holland America Line and cruising through the lens of a cocktail. Each drink comes with a fascinating tale of its inspiration that is vividly described in the bar menu for guests to peruse.

“Holland America Line has a rich history of nearly 150 years, and with Half Moon Bar on Rotterdam we wanted to create a bar concept that celebrates our story with an immersive menu, and it’s quickly become the most popular bar on board,” said Michael Smith, senior vice president, guest experience and product development for the cruise line. “We are honored to be named best beverage menu for Half Moon Bar, selected from across the beverage industry, and we thank the panel from Johnson & Wales University for recognizing our commitment to giving our guests an exceptional experience.”

The creative cocktails at Half Moon Bar aim to take guests back in time, on a journey though Holland America Line’s history. Drinks on the menu include:

  • “The Original” celebrates the line’s first ship, Rotterdam I, made with a Dutch gin and a hint of single malt Scotch, ingredients inspired by the building of the ship and Holland America Line’s Dutch beginnings.
  • “De Halve Moon” is an ode to the Dutch sense of exploration and the botanical wonderland Henry Hudson found in present-day New York, made with Old Duff genever, lemon rosewater shrub and DDG Bitters.
  • “Three Mile Run” is a prohibition cocktail that tells the story of Holland America Line Prohibition-era cruises to nowhere for New Yorkers, where cocktail bars on the ship could be legally open. It is made from a combination of lemon, honey and gin for a Bee’s Knees, whiskey for a Gold Rush or rum for a Honey Bee.
  • “May She Be Blessed” is an ode to the godmothers who bless the Holland America Line ships, made with champagne and a choice of essence.
  • “Rotterdam VII” is dedicated to its namesake ship and the ship’s unique blend of tradition and innovation, made with smoked gin and maraschino cocktail.

The VIBE Vista Awards recognize the top performers in the beverage industry through the creation, training, execution, management and on-going positive results of beverage programs. Entries were reviewed by a panel of Johnson & Wales University beverage faculty, staff and alumni and were judged on positive beverage sales initiatives, efficient operational innovations and training and service programs producing high quality standards. VIBE Conference is the premier annual event for chain and hotel adult beverage executives and suppliers.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

Find Holland America Line on Twitter, Facebook and the Holland America Blog.  Access all social media outlets via the home page at hollandamerica.com.

About Holland America Line [a division of Carnival Corporation and plc (NYSE:  CCL and CUK)] 
Holland America Line has been exploring the world since 1873 and was the first cruise line to offer adventures to Alaska and the Yukon nearly 75 years ago. Its fleet of premium ships visits nearly 400 ports in 114 countries around the world, offering an ideal mid-sized ship experience. A third Pinnacle-class ship, Rotterdam, joined the fleet in July 2021.

The leader in premium cruising, Holland America Line’s ships feature innovative initiatives and a diverse range of enriching experiences focused on destination exploration and personalized travel. The best live music at sea fills each evening at Music Walk, and dining venues feature exclusive selections from Holland America Line’s esteemed Culinary Council of world-famous chefs.

CUTWATER SPIRITS SCORES TOP HONORS AT SAN FRANCISCO WORLD SPIRITS COMPETITION 2022

by

SAN DIEGO/PRNewswire/ — San Diego-based distillery, Cutwater Spirits, is proud to announce exciting new wins from the prestigious San Francisco World Spirits Competition (SFWSC).  Cutwater brought home top honors for five of its bottled spirits including a Double Gold for Cutwater Mezcal Joven and Gold medals for Cutwater Tequila Blanco, Cutwater Tequila Reposado, Bali Hai Tiki Gold Rum, and Devils Share American Whiskey. SFWSC is the oldest, largest and one of the most respected competitions of its kind, and this year, Cutwater earned 36 total awards across the brand’s portfolio of bottled spirits and canned cocktails.

 

The Competition judging panels consist of some of the industry’s most esteemed and renowned industry experts, including Anthony Dias Blue (Tasting Panel) and Jeffrey Morgenthaler (Clyde Common). The 2022 competition was the largest ever with 5,000 spirits from more than 40 countries entered.

To date, Cutwater Spirits has earned over 1950 awards across its portfolio, reflecting Co-Founder and Master Distiller Yuseff Cherney’s passion and unwavering commitment to quality and innovation.

“It is a truly important honor to be recognized by this esteemed competition,” comments Cherney. “These awards speak to the entire team’s dedication to making world-class spirits and canned cocktails.”

Cutwater will continue to release new, bar-quality canned cocktails and spirits. Follow Cutwater Spirits on Instagram to stay up to date on the latest.

About Cutwater Spirits: Cutwater Spirits, the most awarded canned cocktail brand in the U.S., is a San Diego-based distillery known for its award-winning lineup of over 20 canned cocktail classics made from its portfolio of bottled spirits that span nearly every spirit category including tequila, vodka, rum, gin, whiskey and liqueur. Co-Founder and Master Distiller Yuseff Cherney began distilling as a side project under Ballast Point Brewing. He started canning cocktails because he wanted to make drinks he could enjoy while doing the things he likes to do (mostly fishing and hiking). In 2017, Cutwater Spirits was established as a separate entity from the brewery and now operates from a 50,000 square foot distillery and production facility, which includes a world-class tasting room and restaurant. To date, Cutwater has earned over 195o awards across its portfolio of products and is distributed in 50 states. Learn more at www.CutwaterSpirits.com or follow @cutwatersprits on Instagram, Twitter, and Facebook.

Fun and Informative Cookbook Provides Readers with Impressive Creations

by

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.

Singular bottle of 27-litre 2003 Sine Qua Non The Inaugural Syrah to Command Auction

by

Los Angeles – The Legacy Cellar Foundation will unveil its first fundraiser in grand fashion with a wine of legends: the singular 27-liter bottle of 2003 Sine Qua Non The Inaugural Syrah. The 100-point wine, a generous donation from The Wine Advocate founder, Robert M. Parker, Jr., will be served at “A Goliath 60th Celebration” benefiting St. Jude Children’s Research Hospital® and its mission of “Finding cures. Saving children.®” on Saturday, May 14. The wine will be served alongside dinner prepared by James Beard award winning chef, Nancy Silverton and Steve Samson, chef and owner of Superfine and Rossoblu.

Legacy Cellar Foundation Director Garth Hodgdon.

The intimate, unprecedented affair will be held at a private residence in Bel Air, California. The opportunity to savor the one-of-a-kind wine and dinner is limited to 60 St. Jude supporters to commemorate the 60th anniversary of St. Jude Children’s Research Hospital, founded in 1962. The evening will honor the legacy of St. Jude founder Danny Thomas and his family, which has carried on his dream. Thomas’ vision for the organization was as rare today as it was then: a research hospital where children with catastrophic diseases receive care and treatment regardless of their ability to pay.

“Through the generosity of Robert M. Parker, Jr. we are thrilled to support his desire to raise much- valued resources for St. Jude Children’s Research Hospital with this incredible wine, the only bottle of its kind,” said Garth Hodgdon, director of The Legacy Cellar Foundation. Attendance is in such high demand that much of the event is already committed and Hodgdon estimates that a minimum of $3 million will be raised through the once-in-a-lifetime dinner. Tickets may be purchased by contacting St. Jude here.

Because of generous donors and events like this, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Plus, treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since it opened in 1962. St. Jude won’t stop until no child dies from cancer.

“We are so very grateful that the Legacy Cellar Foundation will help celebrate 60 years of St. Jude advancing lifesaving research and treatment,” said Richard C. Shadyac Jr., president and CEO of ALSAC, the fundraising organization for St. Jude Children’s Research Hospital. “The funds raised from this gala will make a difference now and in the future of childhood cancer patients by helping St. Jude with its six- year, $11.5 billion strategic plan which includes tripling its global investment and impacting more of the 400,000 kids around the world with cancer each year.”

The inaugural fundraiser for The Legacy Cellar Foundation champions its mission “to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts.” Parker, who plans to pull from his impressive wine collection to raise money for causes important to him and his family, personally selected St. Jude for this initial donation.

More than 20 years ago, Parker, who is widely regarded as the most influential wine critic in the world, recognized the exceptional quality of the harvest and tasked Sine Qua Non’s winemaker, Manfred Krankl, with a commemorative, Goliath bottle. He sought to one day open the bottle for a special occasion, and now, in recognition of the bottle’s tremendous worth, is donating the wine to raise money for St. Jude.

“I’m thrilled to be a part of the inaugural fundraiser for The Legacy Cellar Foundation, which provides an innovative new model that makes it possible for me to give 100% of the proceeds from the donation of this wine to St. Jude Children’s Research Hospital,” said Parker. “This incredibly special one-of-a-kind bottle from my personal cellar will be converted into a multimillion-dollar gift to honor St. Jude’s Goliath 60th anniversary and advance cures, and means of prevention, for pediatric catastrophic diseases through research and treatment.”

The 2003 Syrah is the first made entirely from Sine Qua Non’s Eleven Confessions’ vineyard in the cool Santa Rita Hills appellation. Made from 97% Syrah and 3% Viognier, the wine was bottled in 2007 after 38.5 months of aging in French oak. The 2003 vintage precipitated what has become a storied and magical career for Krankl. Parker’s 100-point review of the wine by The Wine Advocate described it as:

“The mind-boggling 2003 The Inaugural Syrah is an emotional experience to taste as well as drink. Aged 38 1/2 months in French oak, it was fashioned entirely from the Eleven Confessions Vineyard, which is planted with Syrah clones #470, 174, and the Estrella River and Alban field selections. This stunning Syrah boasts a magnificent bouquet of spring flowers, blueberries, blackberries, charcoal, licorice, and roasted meats. It hits the palate with remarkable intensity, purity, and full-bodied power, but it somehow manages to dance across the taste buds with the gracefulness of a ballerina.”

Enlisted to prepare a main course to match such an exceptional wine is none other than Silverton, who famously founded La Brea Bakery and later Campanile with her former husband, the late Mark Peel, and Krankl, who led the wine program for the James Beard Award-winning restaurant. After the sale of La Brea Bakery in 2003, Krankl dedicated his full efforts to Sine Qua Non and it was that same year that the 27-litre bottle of Sine Qua Non The Inaugural Syrah was bottled.

Silverton attended Le Cordon Bleu in London and launched her culinary career in the early 1980s as pastry chef of Wolfgang Puck’s original Spago, during which time she penned her first cookbook, “Desserts.” After selling La Brea Bakery, which had become the largest artisanal bakery in the United States, she opened Osteria Mozza, Nancy’s Fancy and Pizzette. Silverton was most recently named Culinary Ambassador of The Farmhouse at Ojai Valley Inn.

More information about The Legacy Cellar Foundation can be found at www.legacycellar.org; and more information about St. Jude Children’s Research Hospital can be found at www.stjude.org.

###

About The Legacy Cellar Foundation:

The Legacy Cellar Foundation is a 501c3 donor-advised fund that will collect, authenticate and liquidate wine collections for charitable purposes. The organization’s mission is to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts. More information about The Legacy Cellar Foundation and upcoming events can be found on the website at www.legacycellar.org, as well as on Facebook and Instagram.

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since the hospital opened more than 50 years ago. St. Jude won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Join the St. Jude mission by visiting stjude.org, liking St. Jude on Facebook, following St. Jude on Twitter, Instagram and TikTok, and subscribing to its YouTube channel.

Discovering Knox and Dobson Ready To Drink Premium Cocktails

by

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

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

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

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

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

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

Martini

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

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

Old Fashioned

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

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

Improved Whiskey Cocktail

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

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

Rye Manhattan

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

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

#

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

More info here:

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

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

https://www.knoxanddobson.com/

 

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

International Pizza Expo and Conference 2022! So Many Great Discoveries!

by

Attended my first Pizza Expo last year at the Las Vegas Convention Center. Why would a wine and spirits writer attend a pizza show? Well, considering that all that wonderful cheesy crusty meat-lovers-and-more pizza HAS to be paired with wine or spirits, and I’m there. We got to try some amazing new products, new toppings and new sides. The row of pizza ovens alone made your mouth water! Couldn’t wait to see what the 2022 event had to offer. This was my social media post (photos by Ed Bushman here) with just a sample of what we tried:

Are two conventions in two days too much? Not for us! Yesterday it was the International Pizza Expo where besides pizza, we sampled all of the things that go with pizza including Ken’s Salad Dressings, Grappa and American Whiskey from Gia Distillery, Bel Evo Extra Virgin Olive Oil, Rians La Crema Brûlée and Sicilian Olives from Atalanta Corporation, Melinda’s Hot Sauce, Red Star Yeast, Piancone Epicureo Balsamic Vinegar, A’Siciliana Limonata and Aranciata, La Banderita Tortillas, the wine bar at the Stanislaus booth, Piknik Althena Dolmades, Caputo Cheese, BelGioioso Cheese, Hillshire Farm Pork Chorizo, Blue Bunny Ice Cream, Villa Dolce Gelato Italiano, Liokareas Cold-Fused Olive Oils, Stella’s Gourmet pizza cookies, Ambrosia bar fruits, Sabatino Tartufi Truffles…

Some of the details not mentioned above included:

Ken’s salad dressings are always amazing, this time I inhaled their Balsamic Vinegar dressing that not only works on a salad but also is a great dipping sauce for pizza, fish, chicken and steak.

Having Grappa at the end of a night of pizza and wine is one of my favorite things, so having a yummy Grappa from Moscato grapes by Gia Distillery was just perfect.

Bel Evo Olive Oil, tasted with a little bread, was mouth-watering. I could easily imagine it on a plate with some Piancone Epicureo Balsamic Vinegar for the perfect side dish with any dinner, pizza included.

The Vanilla Bourbon Crema Brûlée and Sicilian Olives from Atalanta Corporation were also yummy. The olives before dinner, or in a Martini with dinner, and that Crema Brûlée – imported from France – is for after dinner, if you have any room left in your tummy.

Melinda’s Craft Pepper Sauces makes more than one kind of hot sauce, check them out for your pals that need hot sauce on – or nearby – their pizza!

A’Siciliana Limonata and (blood oranges from Sicily) Aranciata is a lesser-known sparkling fruit soda company from Italy, and just as good as any other you may have tried. Simply perfect for when you don’t need wine or spirits to enjoy your pizza!

The La Banderita Tortillas served at the Expo were huge wraps for a burrito or a flat bread type of pizza.

I regret not trying the tomatoes from Stanislaus, “THE REAL ITALIAN TOMATO COMPANY” but I did appreciate sitting in their large booth, tasting Coppola wine and being serenaded by their guitarist.

I simply adore stuffed grape leaves and would love to see this offered more frequently at Italian restaurants as a side. The great tasting ones from Piknik Althena were a great find at the Expo.

Served with flavored olive oil, Caputo Cheeses were a first for me. Yummy stuff that deserves attention on or off your pizza.

Finding large display cases of BelGioioso “Italian cheese made in the USA” made my day! Why? My Italian mama, who passed away this year, was a huge fan of their sharp Provolone. So, of course, I had to have a slice…or two. Their cheeses are easily found in the deli section of most supermarkets.

Hillshire Farm had a huge booth, making soft tacos with all different kinds of their meats. The Pork Chorizo was amazing, and I had no clue that they even made it, and I will definitely look for that on my next pizza!

I was looking for the Blue Bunny Ice Cream booth from the moment I got to the Expo. They serve up a small crunchy topping cone and a layered sundae. Always delicious. This time one of the staffers at the Stanislaus booth saw me with my cone, called me over, and told me to try it with their olive oil. It was life changing. Both should be offered in a pizza restaurant IMHO!

How about a salted caramel ice cream sandwich from Villa Dolce Gelato Italiano to cleanse your palate after that pizza pie you had for dinner? Yes please! Gelato is the ticket!

Do Greek olive oils, made from Greek Kalamata olives of course, with infusions like basil, sage or garlic sound good to you? Trying Liokareas Cold-Fused Olive Oils without any bread or vinegar…and they were really different. Look for these oils and buy them!

Greek Olive Oils! (Pizza Expo Photos by Ed Bushman.)

If you love shaved truffles on pizza or pasta look for Sabatino Tartufi Truffles that come in different flavors for that perfect taste you are looking for.

You know those big cookies some restaurants serve in the round tin, topped with ice cream? The brand Stella’s Gourmet Pizza Cookies is the real deal, moist and full of flavor. And you know what else I’m going say…another perfect pizza finisher after pizza!

Personal note: No actual pizza mentioned above? I sampled a lot of pizza made with different types of cheeses, sauces, dough and toppings, and I must say that if you have any allergies, or a need to only eat vegan or vegetable-made cheeses, toppings or crusts, pizzerias have many options for you these days.

https://www.instagram.com/pizzaexpo/

https://www.facebook.com/PizzaExpo

https://pizzaexpo.pizzatoday.com/

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

How Was “Masters of Taste” LA 2022?

by

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

This is from my social media post the next day:

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

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

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

The Details

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2022 Host Chef Vanda Asapahu of Ayara Thai

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

From the Start

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

2022 Platinum Sponsors

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

http://www.MastersofTasteLA.com/

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

https://www.facebook.com/MastersOfTaste

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

New Discoveries at the Restaurant and Bar Show 2022

by

Formerly NightClub and Bar Show (NCB), the pinnacle of conventions for those in the food and beverage industry, with 2022 brings a change in name: Bar and Restaurant Expo! Some of the highlights of the convention included the Conference, Expo, Nightlife, the World Tea Academy and of course Exhibits. The first few years I attended, before I retired Eve Bushman Consulting, I attended classes with amazing information on staff retention, preventing theft, troubleshooting and a challenging future. The last two years I’ve focused on the expo convention floor alone, searching out new products to share with readers. This year’s event, held last month at the Las Vegas Convention Center we discovered these the first night:

The “Welcome Kickoff Party”, open to all attendees of the Restaurant and Bar Expo, was at Sahara’s Azilo Pool where we sampled some of the beverages we would also have at the show. Our favorites included: Kurvball Original BBQ Whiskey that reminded me of chocolate-covered bacon at the county fair, Fireball cinnamon whiskey – for the first time – and on a shotski, bottled ready-to-drink XXI Espresso Martinis with a low ABV, Eddie got his hands on a canned Ciroc sparkling with Pina Colada flavors, my favorite low ABV canned cocktails by Chaco Flaco, Ignite Vodka was creamy and well balanced, and everything from Middle West Spirits especially their Dark Pumpernickel Rye – America’s first! Sahara did some food pairings too! Photos of that first night can be seen here.

At The Show

Did you think the pre-event party for the Bar and Restaurant Expo looked like fun? Well…shout outs to the incredible Meltdown Ice Press that will make the perfect sphere without a mess, Ignite Beverage Vodka made from corn that is super smooth, Saltwater Woody Grapefruit Rum was perfect all on its own, Middlewest Straight Aged Whiskey Dark Pumpernickel stole the show again, Royal Harvest Bordeaux Maraschino Cherries that aren’t the overly sweet cocktail cherries you are used to, Bulleit canned Manhattan cocktails, Beatties Distilleries sweet potato vodka and Kurvball BBQ Whiskey…to name a few! If you just want the story in photos click here, many more details are below:

Meltdown Ice Press: Met with Program Manager Tim Seese and Co-President Brian Steere as they mesmerized us with their perfect ice press. The one we currently own sends water all over our counter when we use it, not the Meltdown Ice Press as it has a handy basin to collect the excess water during the pressing and also only takes a minute. They have a single cube maker called VAMOOSE for the press, so having both = you are good to go with perfect “clarity and purity”.

Ignite Beverage Vodka: I liked this creamy, slightly sweet and well-balanced vodka distilled from corn. The company also had a line of tequilas that was very popular at the Expo.Saltwater Woody Grapefruit Rum: This American made rum, with real fruit juice, uses diluted saltwater to cut the proof. Makes for a rum that does have some salinity which is great for us that don’t want a cloyingly sweet spirit.

Saltwater Woody Rums, photo credit Ed Bushman

Middlewest Straight Aged Whiskey Dark Pumpernickel Rye: Middlewest had a great lineup of brown spirits – all “with ties to the Ohio River valley”, vodka and gin. This pumpernickel rye whisky was remarkably tasty. From their website, “Handcrafted from scratch, this signature spirit is made in small batches and barrel aged for over three years in new white American oak casks. It’s America’s first Dark Rye Pumpernickel Whiskey…”

Royal Harvest Bordeaux Maraschino Cherries: From Oregon Cherry Growers I discovered this Royal Harvest brand of Bordeaux Maraschino Cherries. There is the original Maraschino, the shiny red one used in most bars. Then there is the Luxardo dark cherry used in upscale bars. I challenge bars to try this Bordeaux Maraschino – it’s less sweet than the others, darker and frankly simply better tasting. Eddie will be doing a reduction sauce for steak with it too!

Bulleit canned Manhattan cocktails: With nice flavorings and 37.5 ABV, look for this at your local Total Wine store.

Beatties Distilleries sweet potato vodka: Want your plain clear vodka to come with a little bit of flavor? This slightly sweet potato vodka is the ticket.

Kurvball BBQ Whiskey: Tasting this truly was like having a piece of chocolate-covered bacon at the county fair. Later I sampled it in an Old Fashioned and a Bloody Mary, both were outstanding. This would make for a unique tasting, and conversation, at any bar.

PR%F Awards: Running into Executive Director Michele D. Tell at the PR%F booth was a surprise as I’ve been following the PR%F awards on Instagram for some time. Learned that all of their judges are buyers, which makes it extra attractive to spirit and wine brands. Don’t miss flipping through their magazine too.

Honorable Mentions

Soul Premium Cachaca had interesting Umami notes, which made it quite savory, and not a relative of the creamy rum drink that has a similar sounding name.

City Lights Shine is a moonshine made in Las Vegas. They had both the plain and fruit flavors. This is their interesting story, “CLS’s roots come straight out of NASCAR. Our distiller was a NASCAR Official who made the best Moonshine in the South. His partner was a NASCAR driver for over 20 years. Both at the end of their racing journey, decided to partner up and make the best of two worlds collide! What better place than the greatest city in America, Las Vegas, to show the world the best ‘Shine in America.”

The presentation alone of the “gravity infuser” by Stundenglass, a “chilled, water filtered smoke for delicate infusions” will surprise anyone. Make the smoke, then use over a cocktail or a charcuterie plate.

Mixed-Up Mule Canned Cocktail was a very tasty Mule. This description is from their Instagram, “Fresh, wild and delicious flavors made with booze, juice, and agave nectar, that’s it.”

One booth, with bottled spirits labeled under the name Blank Collective, is a graphic design and branding company that will make a private label spirit for you. They do the “development, procurement and productions services under one roof” which I thought was pretty cool.

All Vendors:

  • 1  4wardPay
  • 2  7shifts Restaurant Employee Scheduling
  • 3  Aardvark Straws / Hoffmaster
  • 4  AC RadioCom
  • 5  Accel Entertainment
  • 6  Ace Mystery Shopping
  • 7  Adentro
  • 8  ADJ Products
  • 9  Air Comm Radio
  • 10  American Beverage Marketers
  • 11  ANUBIS by FACESCAN
  • 12  Arryved POS
  • 13  Artic Cold Tap
  • 14  Associated Agencies Inc
  • 15  ATM Headquarters
  • 16  ATM Merchant Services
  • 17  Atmosphere TV
  • 18  Autofry
  • 19  Backbar Solutions
  • 20  Bar Business Magazine
  • 21  BarChefs.com
  • 22  Barfly® Mixology Gear
  • 23  Bar-I
  • 24  Barn Furniture Mart
  • 25  BarPay
  • 26  BarTrack
  • 27  Barventory
  • 28  Bbot
  • 29  BeatBox Beverages
  • 30  Beattie’s Distillers
  • 31  Beer Tubes
  • 32  Ben’s Friends
  • 33  Berg Company
  • 34  Bet Booth Inc.
  • 35  Billboard Uniforms
  • 36  Bissell Commercial
  • 37  Black Box
  • 38  Blank Collective by Endless West
  • 39  Boiron Americas Inc
  • 40  Book Tech Labs
  • 41  Boundless Beverages
  • 42  Cangshan Cutlery Company
  • 43  Casa Maestri
  • 44  Chaco Flaco
  • 45  ChargerGoGo
  • 46  Choya Umeshu USA INC
  • 47  Citrus America, Inc.
  • 48  City Shine

49  Clover

  • 50  Coldsell Coolers
  • 51  Control Play
  • 52  Cool-A-Zone
  • 53  CoolooBar
  • 54  CORE: Children of Restaurant Employees
  • 55  Craft Standard
  • 56  CRU Franchising Company
  • 57  Daisy Corsets
  • 58  D-Color Printing Co
  • 59  DEHY Garnish
  • 60  Demitri’s Gourmet Mixes
  • 61  Devault Enterprises, Inc.
  • 62  Diageo
  • 63  Digital Signage Experience
  • 64  DJ Trivia & DJ Bingo
  • 65  Drinique
  • 66  East West Embroidery
  • 67  Easy Tomorrow
  • 68  Edwards Technologies
  • 69  El Oro del Agave
  • 70  El Yucateco Hot Sauces
  • 71  ELMECO
  • 72  ELO Touch Solutions
  • 73  Emuamericas, llc
  • 74  Enovation Brands Inc.
  • 75  ERC Specialists
  • 76  Essexx Collection Inc
  • 77  Excel Dryer
  • 78  FETCO
  • 79  Flip Tray Co LLC
  • 80  Focus POS Systems
  • 81  Food and Beverage Magazine
  • 82  Frosty Factory of America
  • 83  Frylow
  • 84  Funovation
  • 85  G&G Closed Circuit Events
  • 86  GC Pro
  • 87  Ghost Ice
  • 88  Ghost Tequila
  • 89  Grandstand
  • 90  Gravity Beverage
  • 91  Greenprint
  • 92  Grosfillex
  • 93  GuestQueue
  • 94  Happy Boy Distributor, Inc.
  • 95  Heartland
  • 96  Heineken Corporation
  • 97  Holsag (Mity Inc)
  • 98  Homia
  • 99  Hormel Foodservice
  • 100  Hoshizaki America, Inc. / Lancer
  • 101  Howler Head Kentucky Banana Bourbon (Wooler Brands)
  • 102  Hypemakerz
  • 103  iCashout
  • 104  Ice-O-Matic
  • 105  Idiosyncratic Marketing
  • 106  IDScan.net
  • 107  Ignite
  • 108  IGPM Distribution
  • 109  Illuminated Trees
  • 110  Industry Codes
  • 111  Jackson Warewashing Systems
  • 112  JetChill-Theatrical Molecular Mixology & Gastronomy
  • 113  Joe Hand Promotions Inc
  • 114  Jumbo Stuffed Tater Kegs
  • 115  KBEAN
  • 116  King of Sparklers
  • 117  Kold Draft
  • 118  Koloa Rum Company
  • 119  Koolmax Monitoring Technology and Soda Gun Jetter
  • 120  Last Call Trivia
  • 121  Leslie
  • 122  LineLeap
  • 123  LIQS
  • 124  Liquid Ice Energy Drink
  • 125  LloydPans
  • 126  LMD LLC
  • 127  Lola Soap
  • 128  Luxury Electronics
  • 129  Manitowoc Ice
  • 130  Marqii
  • 131  Matador Foods
  • 132  McGrath Events + A/V Services
  • 133  me&u
  • 134  MEGA-LITE
  • 135  Meltdown
  • 136  Melvin Brewing
  • 137  Mexcor International Wine & Spirits
  • 138  Middle West Spirits
  • 139  Middleby Corporation
  • 140  Middleton Mixology
  • 141  Mighty Swell Spiked Seltzers
  • 142  MistAmerica
  • 143  Mixed-Up Mules by Little Toad Creek Distillery
  • 144  Mobile Training
  • 145  Moyer Diebel
  • 146  Mr. Black Industry
  • 147  NASA Searchlights
  • 148  Navori
  • 149  NEFT V odka
  • 150  Nightcap
  • 151  Nightclub Security Consultants
  • 152  North American Beverage Company
  • 153  Nouveau Creations
  • 154  NuCO2
  • 155  Ole Smoky Distillery
  • 156  Open Water
  • 157  Orange Door
  • 158  Ovation Up
  • 159  Ovention Inc
  • 160  Pacific Coast Producers
  • 161  Partender
  • 162  PatronScan
  • 163  PayFacto
  • 164  Perlick Corporation
  • 165  phade by Wincup
  • 166  Pizcadores
  • 167  PlantSwitch
  • 168  Plate IQ
  • 169  PMQ Pizza Magazine
  • 170  Polycade
  • 171  Precision Pours Inc.
  • 172  Price Chopper Wristbands
  • 173  Provi
  • 174  QubicaAMF Bowling
  • 175  RD USA
  • 176  Reachify
  • 177  Red Top Farms Powered by Premier Proteins
  • 178  Redfern Enterprises Inc
  • 179  Religion Tequila

 

  • 189  Restaurant Technologies
  • 190  RevoSpin
  • 191  RFALV Services
  • 192  Richtech Robotics
  • 193  Ripples
  • 194  Robot Coupe
  • 195  Rockless Table
  • 196  Roxi Spice
  • 197  RX Music
  • 198  Saltwater Woody Rum
  • 199  SAVI x LG
  • 200  Sayersbrook Bison Ranch
  • 201  Sazerac
  • 202  Scotsman
  • 203  SevenRooms
  • 204  Shift4
  • 205  Shot Caller
  • 206  Siempre Tequila
  • 207  Sierra Nevada Brewing Co.
  • 208  Singa Karaoke
  • 209  Sip Shine
  • 210  Skechers USA Inc.
  • 211  Skybox Sports Network
  • 212  SlingStir
  • 213  Smart Bar USA
  • 214  SmartTab POS
  • 215  Sound Stage Systems
  • 216  SoundTube Entertainment
  • 217  Sovereign Brands, LLC
  • 218  Specifi Global
  • 219  Spectrio
  • 220  Spiked Boozy Sorbets
  • 221  SpotOn
  • 222  Sprockets
  • 223  StarMed Benefits
  • 224  Strategic Tax Planning
  • 225  Stündenglass
  • 226  Sunday App
  • 227  Sunkist Foodservice Equipment
  • 228  Sweet Mesquite Bakery
  • 229  Tagrisk Insurance Services
  • 230  Tailgating Specialties
  • 231  Tar Foods
  • 232  Ten of Twelve, LLC
  • 233  The Cawley Company
  • 234  The Fan’s Place
  • 235  The Foghat Cocktail Smoker
  • 236  The Kurvball Whiskey Company
  • 237  The Perfect Puree of Napa Valley
  • 238  Tiki Farm
  • 239  TiNDLE
  • 240  T-Mobile
  • 241  Toast
  • 242  Topo Chico
  • 243  Total Touch Point of Sale
  • 244  Trident Beverage/ Lazy Bay
  • 245  True Brands
  • 246  True Manufacturing Co. Inc.
  • 247  Tubeaux
  • 248  U R Stickers/Marketing Ideas Group
  • 249  Uber Eats
  • 250  Ultimate Bars
  • 251  United Standard POS
  • 252  UrthPact
  • 253  US BeerSAVER Systems INC
  • 254  US Bowling Corporation
  • 255  Userve Inc.
  • 256  Valley Dynamo
  • 257  Virtual Dining Concepts-MrBeast Burger
  • 258  VITO Fryfilter
  • 259  VividLite Wireless LED Lighting
  • 260  White Claw Hard Seltzer
  • 261  Wonkyware
  • 262  Wristband Resources
  • 263  Wynn
  • 264  WyreStorm
  • 265  XXI Martinis
  • 266  ZLight Technology

The Bar & Restaurant Expo announced the winners of the 2022 Industry Excellence Awards during a special awards ceremony. The Industry Excellence Awards, sponsored by sunday, recognize, celebrate, and support the people who make the independent bar and restaurant industry great.

The award recipients were selected by a panel of expert judges based on their talent, integrity and commitment to equality, sustainability, community, and culture across the industry. The Industry Excellence Awards are dedicated to recognizing, celebrating, and supporting the companies and individuals who make the independent bar and restaurant industry great.

2022 Winners of the Industry Excellence Awards:

  • Bartender of the Year- Josh Davis, Brown & Balanced, IL
    • A bartender of exemplary performance, skill, and dedication, both behind the bar and beyond it. This person has worked tirelessly to improve their bar program, their bar culture, and the industry at large, serving as a positive example for other beverage professionals.
  • Chef of the Year- Rhonda McCullar, Uchi Dallas, TX
    • A chef who has dedicated themselves to culinary excellence, as well as sustainable, ethical practices and inclusive culture. This individual sets high personal and professional standards for food professionals across the industry, behind the pass and beyond it.
  • Cocktail Bar of the Year- well, Austin, TX
    • A cocktail bar that consistently demonstrates exceptional hospitality, creativity, training, culture and service. The Cocktail Bar of the Year has a unique identity and has established itself as a leader within the category.
  • Community Leadership Awards- Jeremy and Natalee Price, Taste of Tuscany Ristorante, CA
    • This award is open to anyone in F&B who has demonstrated outstanding contributions and dedication to bettering their local community, and by extension, the F&B community at large.
  • Innovator of the Year- Christie Lawler, The WITI Group, TXAND Lindsey Johnson, Lush Life Productions, NY
    • This award is open to anyone in F&B who tirelessly moves the industry forward, pushing existing boundaries and establishing new foundations for the industry to build upon that are both equitable and sustainable.
  • LGBTQ Venue of the Year- Downtown Olly’s, Indianapolis, IN
    • This bar or restaurant consistently delivers exceptional hospitality, creativity and service, while championing the LGBTQ community. The LGBTQ Venue of the year fully epitomizes what it means to be an LGBTQ Venue and has a demonstrated history of supporting the queer community.
  • Most Original Concept- Cosmic Gorilla, Cincinnati, OH
    • A new or rebranded bar or restaurant that breaks the mold of convention, creating an exciting, new standard likely to make a significant impact in years to come. (Must have launched or re-branded in 2021)
  • Operator of the Year- Barbara Sibley, La Palpa / Holiday Cocktail Bar, NY
    • A bar/restaurant owner dedicated to exemplary hospitality, creative entrepreneurship, ethical business practices and the betterment of the industry at large. This person serves as a role model, paving the way for a better future for F&B.
  • Restaurant of the Year- Lumi, San Diego, CA
    • A restaurant that consistently demonstrates exceptional hospitality, creativity, culture and service. This venue boasts a unique atmosphere, thoughtful F&B offerings, and a training program. The Restaurant of the Year has established itself as a leader in the community and has made a significant impact within the industry.
  • Sports Bar of the Year- Dawg House Saloon & Sports Book, Las Vegas, NV
    • A place that embodies the spirit of the category, including excellence across design, F&B offerings, training, events and community engagement. The Sports Bar of the Year has a unique brand identity and has established itself as a leader within the category.

The winners were presented with a beautiful custom award and a VIP Ticket to attend the Expo in 2023. Winners are also eligible to become part of the judging panel moving forward.

For more information about the 2022 Bar & Restaurant Expo, visit barandrestaurantexpo.com. Bar and Restaurant Expo will return to Las Vegas on March 27-29, 2023.

About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.  Follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.

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.

Stags Leap District Winegrowers Announces Esteemed Culinary Partners for Vineyard to Vintner, April 22-24, 2022

by

NAPA, CALIF. (PRWEB) – Offering even more reasons to attend its signature gathering, Stags Leap District Winegrowers today announced the roster of elite chefs and culinary partners for the 2022 Vineyard to Vintner weekend. The annual celebration brings Cabernet Sauvignon enthusiasts together with vintners, winemakers and principals for exclusive tastings, in-depth education and exquisite meals. This year’s event will be held Friday through Sunday, April 22 to 24, 2022.

“While renowned wines and rare library offerings take the spotlight throughout the weekend, guests will also be treated to an array of opulent menus designed to beautifully complement the power and grace of Stags Leap District varietals,” said Nancy Bialek, Executive Director of Stags Leap District Winegrowers. “We’re thrilled to welcome some of the region’s most exciting chefs to Vineyard to Vintner this year.”

Culinary partners include Michelin-starred and Wine Spectator Award-winning chef Ken Frank of La Toque; chef Daniel Gomez, who has more than 15 years of experience at Michelin-starred restaurants including The French Laundry and Cyrus; cookbook author and acclaimed Napa Valley chef Peter Hall; Top Chef finalist and fan favorite Casey Thompson of the newly opened Folk Table restaurant; chef, restaurateur and author Tanya Holland of Brown Sugar Kitchen fame; executive winery chef Travis Westrope of Stag’s Leap Wine Cellars, along with Elaine Bell Catering; and Tracy and John Anderson, proprietors of Woodhouse Chocolates in St. Helena.

Featured Vineyard to Vintner Culinary Highlights:
Library Wine Dinners: Friday, April 22 // 6:30PM – 10:00PM

  • An Illuminating Wine and Food Experience with Chef, Author and Restaurateur Tanya Holland, hosted at Chimney Rock Winery with Shafer Vineyards and Quixote Winery
  • Homegrown: An Exploration of Fine Wines and Farm-to-Table Dining in Stags Leap District with Chef Casey Thompson, hosted at Regusci Winery with Lindstrom Wines and Stags’ Leap Winery
  • NOLA in Napa with Chef and Author Peter Hall, hosted at Silverado Vineyards with Cliff Lede Vineyards and Ilsley Vineyards
  • A Feast of Legendary Wine and Food with Chef Travis Westrope and Elaine Bell Catering, hosted at Stag’s Leap Wine Cellars with Pine Ridge Vineyards, Malk Family Vineyards and Baldacci Family Vineyards
  • An Evening Under the Stars with SLD’s Pioneering Families with Chef Daniel Gomez, hosted at Taylor Family Vineyards with Clos Du Val and Steltzner Vineyards

Vintner-Hosted Gala Luncheon and Appellation Collection Preview: Saturday, April 23 // 12:30PM – 3:00PM at Stags’ Leap Winery.

Guests, vintners and winemakers will join in a celebratory champagne welcome followed by a strolling lunch prepared by Michelin-starred and Wine Spectator Award-winning chef Ken Frank of famed Napa Valley restaurant La Toque, along with specialties from Tracy and John Anderson of Woodhouse Chocolates of St. Helena. Vintners will showcase critically acclaimed wines as well as a sneak preview of the Stags Leap District 2019 Appellation Collection Cabernet Sauvignons, scheduled for release in October 2022.

The full Vineyard to Vintner weekend also comprises “Digging Deeper: Vineyard Walks, Talks and Tastings,” on Saturday, April 23, and “Savor SLD,” exclusive winery tasting experiences, on Sunday April 24. Guests will have the chance to fully explore the region while tasting wines and meeting with vintners from 16 famed properties, including Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos Du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards, and Taylor Family Vineyards.

Tickets, Schedule and Additional Information
A limited number of tickets remain available and can be purchased at http://www.stagsleapdistrict.com/V2V. The Friday through Saturday experience (April 22-24, 2022) is $1,200 per person, which includes the entire weekend’s offerings. Visit http://www.stagsleapdistrict.com/V2V for the full schedule and other details.

About Stags Leap District Winegrowers
The Stags Leap District Winegrowers is a non-profit association of vintners and growers united by the mission of enhancing the reputation of the appellation and its wines and sharing its quality with the wine-loving world. The SLDWA is comprised of 16 wineries and 9 grower members. Wineries include: Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos Du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards, and Taylor Family Vineyards. To learn more about the Stags Leap District, please visit stagsleapdistrict.

com or find the Association on Facebook.com/StagsLeapDistrict, Instagram.com/StagsLeapAVA and Twitter @StagsLeapAVA.

Carter Creek Winery Earns 10 More Medals

by

JOHNSON CITY, Texas – Carter Hospitality Group is pleased to announce that its Carter Creek Winery in the heart of Texas Hill Country was awarded 10 prestigious awards at the 2022 San Francisco Chronicle Wine Competition (SFCWC), which took place January 11 to 14 with over 55 industry professionals serving as judges as they evaluated 5,700 wines from more than 1,100 wineries throughout the United States, Canada and Mexico.

The SFCWC is the largest competition in North America and over its 22 years has become one of the world’s most respected wine competitions. Its esteemed judges come from the worlds of winemaking, media, trade, education and restaurant/hospitality industries.

“These awards, including two Best of Class, one Double Gold and two Gold are very important to us and our team, led by veteran winemaker Jon McPherson, as they validate our experience, expertise and dedication to the wines we produce at Carter Creek Winery. We look forward to displaying the awards from the San Francisco Chronicle Wine Competition in our handsome tasting rooms,” said Jeff Carter, president of Carter Hospitality.

Carter Creek’s vineyards in Texas Hill Country produce varietals especially unique due to the combination of an extremely warm growing season and an early harvest delivering softer, earth-driven wines. The 2022 San Francisco Chronicle Wine Competition Awards for Carter Creek Winery include Best in Class for NV Dominum Tinto and for NV Sangria. A Double Gold award was given to NV Sparkling, and Golds were earned by 2016 Plateau Red and 2018 Viognier-Roussanne. NV Brut, 2017 Maverick, 2018 Maverick and 2017 Viognier-Roussanne earned Silver designations. A Bronze award was given to 2016 Tempranillo.

Producing award-winning wines since 2016, Carter Creek Winery is a sister winery to Temecula, California’s award-winning South Coast Winery Resort & Spa and Carter Estate Winery and Resort. Carter Creek Winery Resort & Spa features 78 luxury villas, a spa, tasting rooms, restaurant, its own onsite microbrewery creating small batch craft beers and an outdoor event center, which features top musical acts.

About Carter Hospitality Group

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit www.carterhospitality.com.