The results from the 2016 New York World Wine & Spirits Competition are in, and Barton 1792 Distillery received two double gold medals for its 1792 Kentucky Straight Bourbon Whiskey Single Barrel and Zackariah Harris Kentucky Straight Bourbon Whiskey.
Ruth's Chris Steak House will present the Stags' Leap Winery pairing dinner October 16 through October 21 at 108 participating restaurants across the country.Ruth's Chris is excited to partner with Stags' Leap Winery, known for growing some of Northern California's best red wine grapes, to provide guests with an opportunity to experience a variety of Stags' Leap wines accompanied with an exceptional menu.
Buffalo Trace Distillery has a lot to celebrate after the results from the 2016 New York World Wine and Spirits competition were released. The Distillery received double gold for its Benchmark Old No. 8 Kentucky Straight Bourbon Whiskey, in addition to claiming four gold and three silver medals.
Himitsu, the luxurious Japanese craft cocktail lounge located in the heart of Atlanta’s posh Buckhead neighborhood, was nominated to the final eight best-designed bars in North and South America by Restaurant & Bar Design Awards.
P.J.W. Restaurant Group celebrates the 10th birthday of its signature private-labeled brew, P.J.W. Copper Lager, with “Pour X More,” a month-long celebration kicking off October 1. Brewed exclusively for the restaurant group by Victory Brewing Company, P.
In honor of National Coffee Day on Thursday, WalletHub’s number crunchers compared the 100 largest cities to determine the best local coffee scenes in America. Their data set of 12 key indicators of a top coffee city ranges from “number of coffee shops, coffee houses and cafés per capita” to “average price of a coffee pack” to “Google search average for the word ‘coffee.
Low alcohol and alcohol-free variants have been major drivers of beer consumption volumes in 2015, and are becoming widely accepted as flavorsome alternatives to regular strength beer, according to consumer insight firm Canadean.
The Granada Hotel & Bistro announced Jennifer Congdon as its new co-wine director, effective immediately. Congdon will continue as the manager of The Station, San Luis Obispo’s marquee wine bar/wine shop and creative space.
Internationally renowned Beijing fine-dining restaurant collection MR CHOW has appointed Michael Loomis as new director of beverage. Loomis will be responsible for the re-imagination of the restaurants’ innovative cocktail and wine menus, as well as oversee the beverage program for each of the glamorous locations, speared by restauranteurs and cultural luminaries Michael and Eva Chow, in Beverly Hills, London, Miami, Malibu, New York, Las Vegas, and Mexico City, opening later this year.
Some enterprising restaurateurs and hotel chains are tapping the frenzy over the presidential election to launch special events replete with original Hillary Clinton and Donald Trump drinks and entrees—many with a sense of humor—to generate excitement with their customers.
These are indeed noisy times for craft beer. Just log on to Twitter or any other major social media platform the day a small brewery announces that a major macro producer is acquiring it. One-hundred-forty-character-and-under shouts proclaim “Sellout!” “I’m never drinking their beer again!” “Craft is dead!” Opinions like these tend to dominate the feeds on those days, usually drowning out the softer declarations like, “It’s the same beer it was yesterday and I’ll still drink it,” and “Beer is beer.
The Culinary Institute of America will host its first annual “Brew U” on October 8 at The Egg and Student Commons at the CIA’s Hyde Park campus. Kicking-off the Oktoberfest season, Brew U is an exciting new beer festival that will combine sampling from top breweries with delicious food from the CIA and educational seminars for beer and culinary enthusiasts.
The Living Room, a new small plates restaurant and lounge in Hyatt Regency Chicago, welcomed the mixology talent of Brian Kim. In this role, he is responsible for customer satisfaction and creating the cocktail menu in tandem with BIG Bar’s Zach Proutsos.
Two years ago, Chef Andrew Kochan reached a crossroads.Along with his Marigold Kitchen colleague, Chef Tim Lanza, Kochan had the opportunity to purchase the 70-year-old Philadelphia establishment. In itself, that was a simple decision.