Mattie Beason, cider expert and owner of Black Twig Cider House, will host TxotxFest November 18, from noon to 4 p.m. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx—a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.
The business of running a restaurant is tricky enough, but when the establishment in question encompasses three floors and some 23,000 square feet, the challenges start to compound. Located in downtown Nashville, Tennessee’s bustling Lower Broadway neighborhood, the Famous Saloon is a 10-month-old “honky-tonk” featuring a restaurant, multiple bars with lounge spaces, a new rooftop terrace, and a stage for live musical performances.
As a committed supporter of homegrown businesses, Black Restaurant Group will launch a unique partnership with Republic Restoratives Distillery, located in Ivy City, by placing cocktails crafted with CIVIC Vodka on every beverage menu.
“We wanted to try something different,” explains Vern Lakusta about a new offering to wine-enthused guests at The Royce, a steakhouse inside The Langham Huntington in Pasadena, California. The first wine-blending seminar was held in mid-July, a new angle to its monthly wine dinners.
"Winter, spring, summer, or fall, all you’ve gotta do is call,” James Taylor crooned, and—paraphrasing just a skosh—“Yeah, yeah, yeah, you’ve got a beer.” Winter’s got robust dark ales that are sometimes embellished with spices like cinnamon, nutmeg, and vanilla beans (as well as bone-warming imperial IPAs).
Starting in November, TGI Fridays will step into uncharted territory. The casual dining chain will start delivering alcohol along with food in Texas, becoming the first restaurant chain to ever send spirits to a patron’s door.
2 cups Breckenridge Gin1/2 cup Dolin Blanc Vermouth—needs to be Dolin Blanc, do not substitute another dry vermouth.If Dolin Blanc is unavailable, source Lillet Blanc, which is a little easier to acquire.
A sommelier’s day encompasses far more than roving between the cellar and myriad tables, decoding what their customers really want to drink, and spouting off astute suggestions to match with their dinner.
At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. It’s a thoughtful menu—not only in terms of its creativity, but also in the products it highlights.
Did you know that restaurants and bars lose, on average, $1,500 each week just from inaccurate inventories and accountability? That’s equivalent to an average of $78,000 per year in lost profits.Sculpture Hospitality has created an innovative mobile app that will fix the problem while reducing inventory time by more than half.
Miami based Menin Hospitality has just appointed their new Beverage Director Benjamin Ryan who will oversee all of hospitality group's beverage programs at their restaurants, bars and hotels including:Shelborne South BeachMondrian South BeachBodega Taqueria y TequilaRicky's South BeachBakehouse BrasserieRadio BarWith over 10 years in the industry Ben is a seasoned mixologist and began his career in Chicago at bars including the Double Door, The Aviary and Kingston Mines before landing jobs around the globe in Barbados, Australia, New Zealand and Bangkok.
Three Sazerac brands with strong New Orleans roots were recognized as medal winners at the International Wine & Spirit Competition in London, England earlier this summer.Peychaud’s Aperitivo, Legendre Original Herbsaint and Legendre Ojen were all awarded Silver Medals in the prestigious competition.
An ocean breeze strums past Haystack Rock, a monolith that juts out of the sea, over the Cape Kiwanda shore pines that stand towering over the sea cliff, past the 240-foot-high sand dune that marks its outer edge, and over the relaxed, happy beer drinkers who sit and sip al fresco on Pelican Brewing’s back patio.
Following the paramount success of its inaugural whiskey line, Rabbit Hole Distilling, the modern NuLu (New Louisville)-based brand known for innovation in both craft and ethos, diversifies its product line with a first-of-its-kind Kentucky Rye Barrel Finish London Dry Gin.
On a recent morning, I walked into one of the coffee shops where I usually kick off a day of writing over an iced Americano and a Swedish cardamom bun. It was unusually warm out, so I sprang for an especially quenching, effervescent espresso tonic, one of their seasonal specialties.