The sound of bubbly being uncorked is as closely linked with the winter holidays—from New Year’s to Valentine’s Day—as gift exchanges and sweet treats. But even with the long-held tradition of festive sipping, a restaurateur’s continued challenge is to get customers to think outside of the box with food pairings.
Kira Devitt, the director of marketing for the Napa Valley Wine Train, admits she might be one of the few people in her office indifferent to sports. Perhaps that also qualifies her as the best available critic for the train’s Championship Wine Flight featuring choices with NFL-inspired labels.
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
David Burke Group, will be its first signature private label wine called “Unvarnished” this fall. The wine was created in conjunction with award-winning Brooks Winery (Oregon) and blended by David Burke Group’s own corporate director of wines, Natalie Dulaney.
It’s been a decade since Omni Hotels & Resorts focused on Chile for its annual Flavors of the World promotion, and in those last 10 years, Chilean cuisine has made a name for itself within North American wine and culinary circles.
ENO has partnered with wineries around the world to create private, custom label wines, exclusively available for purchase at ENO locations in Chicago, San Francisco, and Washington, D.C. These custom wines will highlight worldly flavors inspired by seasoned winemakers of France and Chile.
Two decades ago, a bottle of Napa Valley Cabernet Sauvignon priced under $100 on a wine list might have made a serious wine drinker pause. The assumption: It must not be worth drinking.But in the current unraveling of an economic recession, that skeptic eye is no longer.
Marking Major Food Group’s first domestic expansion outside of New York City, Mario Carbone, Rich Torrisi, and Jeff Zalaznick introduced their concept, Carbone, a successful restaurant in New York City’s Greenwich Village, to Las Vegas.
Ruth's Chris Steak House will host a "Top Rated Wines of the World Dinner" on October 18 at 97 locations across the nation. Top-rated wines and spirits from around the globe that represent the best of their regions will be paired with courses inspired by each country.
According to GuestMetrics LLC, which collects check-level data from Point-of-Sales systems from more than 10,000 restaurants and bars, on-premise trends moderated through early September, while sprits growth improved.
Inside the sleek Bacchus in downtown Milwaukee, across the street from the soaring wings of the Santiago Calatrava–designed Milwaukee Art Museum and Lake Michigan’s glittering shoreline, vegetables are never shunned into second place.
The Capital Grille announced its annual Wagyu & Wine event. Wagyu & Wine will run from September 14 to November 22 in The Capital Grille's lounge. For $25, guests can choose from two different styles of Wagyu burgers, accompanied by their choice of a glass of two wines typically reserved for bottle purchases only—Justin Isosceles Cabernet Sauvignon, Paso Robles, 2012 vintage and Landmark Overlook Pinot Noir, California, 2013 vintage.
Le Cordon Bleu College of Culinary Arts is launching a new Le Cordon Bleu Wine and Beverage Certification to help provide training for students to advance in the industry as sommeliers, wine experts, and managers.