For years, Chicago-based Gibsons Restaurant Group has been lauded for its portfolio of concepts, serving everything from high-caliber steaks and seafood to Neapolitan-style pizza. So when Lawrence Kobesky joined the team to head its beverage program about a year ago, he looked for opportunities that would complement an already winning formula.
Eating my way around Taiwan for a week in August—from bustling Taipei to serene Sun Moon Lake—I couldn’t ignore that something was missing. Baskets of steamed dumplings and buns, exotic mushrooms, and dishes with green onions woven in were placed in front of me several times each day, all delicious and well thought out.
Guillaume Bienaime, owner of Zola in Palo Alto, California, has always been leery of technology in restaurants, but when he was approached about InVine, he decided to give it a test run. As he was told, InVine was more than just an iPad wine list.
At its core, brunch is a casual weekend meal, which is why sommeliers and beverage directors strive to remove any perceived fussiness from the wines poured alongside egg dishes, burgers, and raw-bar items.
There are times when Chef John Franke will glance around his restaurant and see a table of four sharing 20 glasses of wine. There might be five, perhaps six appetizers, with more on the way. Does this sound like a concept geared toward millennials or high rollers with bottomless bank accounts?Welcome to the evolving world of wine on tap in the 21st century.
The minute Tyler Sailsbery—chef/owner of The Black Sheep in Whitewater, Wisconsin—decided to pour local wines, business partnerships started to happen.Suddenly he was hosting chef dinners six times a year at Staller Estate Winery, one of the wineries whose bottles appear on his list.
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.
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.
Cooper’s Hawk Winery & Restaurants is known for its award-winning wines and home of the largest wine club in America. Today, they announced their latest collaboration with Buena Vista, California’s oldest winery and one of the first new world wineries in the country.
Yesterday’s Napa Valley was all about stuffiness and formalities. Tasting rooms carried a certain air of entitlement, which extended to the cost for a Cabernet Sauvignon from the valley’s 16 storied AVAs, such as Stags Leap District and Rutherford, commanding nearly $350 on a restaurant’s wine list for some producers.
For the first time, the nationally renowned Uncorked Wine Festival will be in Washington, D.C. on September 24 from 5 to 9 p.m. at the DC Armory, featuring more than 75 wineries with 200 grape varieties, gourmet food trucks, champagne bar, international wine market, artisanal food vendors, video disc jockey, and a photo booth.
Parrish Family Vineyard announced the 2016 vintage will be the first year PFV is crafting wine made only from estate-grown grapes.Culling grapes from its three terroir-diverse vineyards in the Creston, El Pomar and Adelaida sub-AVAs, PFV is officially one of Paso Robles’ few true estate wineries.
Del Frisco’s Restaurant Group announced the recent promotion of Jessica Norris to director of wine education for all three brands: Del Frisco’s Grille, Del Frisco’s Double Eagle Steak House, and Sullivan’s Steakhouse.
Americans might have grown up on red-sauce joints, but the broad flavors of Chicken Parmesan and spaghetti with meat sauce don’t convey all of the flavor nuances that Italy has offer—on the plate or in the glass.
Just as authors fawn over the Pulitzer Prize and directors aim for the Oscars, wine professionals and sommeliers covet the James Beard Awards. The category for Outstanding Wine Program celebrates the best wine programs, selected among entries from coast to coast.