PR%F the Magazine
Volume 01. April 2022
ISSUE 10
Scottie Pippen & Dave Phinney DIGITS
spirits. wine. potations and libations. beverage industr y news. ISBN 9788024715148 ISBN 80-247-1514-7
9 788024 715148 >
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the team
PR%F the Magazine Michael Politz Publisher
Michele Tell
Founder, Executive Director
Jennifer English Editor-At-Large
Debbie Hall
Editor-in-Chief
RJ Dixon
Creative Director, PR%F Awards & PR%F the Magazine
Terry Hart
Director of Competitions
Colleen Banks
Director of Business Development
Contributors: Renée Korbel Quinn Stephanie Blitz Jerry Hammaker
George Manska Hayley Maxwell Daniel “DD” de Anda Fast
Contributing Photographers: Margaret Pattillo Neven Krcmarek Curology Mgg Vitchakorn Cody Chan Ornella Binni Adam Jaime
Kelsey Knight Roberta Sorge Nicolaevna Arnautova Macchialina Fringer Cat Brooke Lark Cover Photo by Margaret Pattillo
Contact the Team at
editor@proofawards.com PR%F the Magazine is owned and published electronically by The Original Brand, LLC. Copyright 2019 PR%F Awards and distinctive logo are trademarks and owned by The Original Brand, LLC. All Rights Reserved. No part of this electronic magazine may be reproduced without the written consent of PR%F the Magazine. Requests for permission should be directed to: ProofMagazineInfo@gmail.com. The information contained has been provided by such individual, even organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm.
in this issue
PR%F the Magazine LETTER FROM THE EXECUTIVE DIRECTOR
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FLORAL INSPIRED COCKTAILS
06
A DIFFERENT RED, RED WINE
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THE SCIENCE OF SPIRITS
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WESTGATE LAS VEGAS RESORT & CASINO
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DAVE PHINNEY & SCOTTIE PIPPEN: DIGITS
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SPIRITED INSPIRATION
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BAR GEAR, GADGETS AND BEYOND
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CELEBRATE! THE PR%F AWARDS 2021
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METABITE: THE FUTURE OF FOOD RADIO SHOW 48 BAR & RESTAURANT EXPO
PR%F the Magazine
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Two Competitions. One Price.
MASKED
UNMASKED
The coveted double-blind tasting competition
The total package competition
Century Award
Perfect. To receive a Century Award is to be defined as perfect. It is a 100-point perfect score, unanimously, from all judges present at the awards tasting program. Unanimous. Only a selection of these brands makes it to the prestigious level. It is the ultimate accolade and the utmost level of achievement in a spirits and wine brand. Unparalleled.
Double Gold Award
Outstanding. Spirits and wine awarded a Double Gold are beyond industry standards and celebrated with prominent elegance in their respected categories. These brands define finesse and make a palate dance with superiority. When you achieve this award, your brand defies gravity.
Gold Award
Great and distinguished with high praise and worthy of celebration. Our Gold award is a high merit of achievement. These are the brands that set the bar beyond standard heights and reach it — at all costs and are classified as some of the best brands in the arena. Hue, Taste, Texture, Power, Length, and Echo all balance to create a superb flavor and moment.
Silver Award
Rated as good and recommended for the public, our Silver award recipients demonstrate a noticeable well-balanced presence between flavor and complexity, taste and finish. Many of our Silver recipients can be found nationally in stores, restaurants, bars, and online.
Bronze Award
Our Bronze award recognizes these brands to be fair, well-crafted, attractive to nose, taste, and finish—worthy of recognition.
Enter your brand today.
www.proofawards.com
FROM THE EXECUTIVE DIRECTOR
from the desk of Michele D. Tell
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Dear Readers, Welcome NBA Legend Scottie Pippen and his Digits Bourbon Whiskey. Life is about reinventing yourself and keeping passion alive. This month, we salute our cover model—a six-time NBA Champion and two-time Olympic gold medalist on stepping off of the court and into the spirits arena. With Savage & Cooke Distillery, we congratulate and welcome Digits to the PR%F Awards and PR%F the Magazine family of winners. PR%F Awards is heating up with an additional competition—Bar Essentials & Gadgets. There are more than 50 different categories to enter: barware, gadgets, wine accessories, and even more. Our entire judging staff will review all bar gadgets —beverage buyers from across the United States. Enter your bar, beverage, and wine accessory at www.proofawards.com. We also welcome our new gadget reviewers for the magazine, Hayley Maxwell and Daniel “DD” de Anda Fast. They are seasoned hospitality experts, buyers, and innovators in the beverage and hospitality industries who will be debuting and reviewing the latest “must-haves” behind the bar. Thank you to Bar and Restaurant Show 2022 for keeping our industry vibrant. It was so exciting to see so many PR%F Awards winners on the floor. This included Mexcor-Select Club Pecan Praline Whisky Cream (100-Point Century Award Winner), Ole’ Smokey, Siempre Tequila and Gemma di Luna Prosecco to name a few. Special thanks to The Sopranos star Louis Lombardi for dropping by our booth and making us all laugh! Our November issue of PR%F the Magazine will highlight incredible brands that give back to a cause of their choice. If you give to a special cause or highlight a special organization as a recipient of some of your proceeds, we want to hear about you. Drop me a note at Michele@proofawards.com PR%F Awards is heating up, with many, many entrants. Don’t lose the opportunity of getting your brand in front of our many judges, all beverage buyers from across the US. Enter your SKU, and you automatically go into two separate competitions—PR%F Awards Masked, the coveted double-blind tasting competition, and PR%F Awards Unmasked, the total package, where our judges taste and rate your product while evaluating your bottle, price point, look, feel and taste to see if it will be a perfect fit for their shelves. Enter today at www.proofawards.com. Cheers & Namaste!
Michele D. Tell Executive Director, PR%F the Magazine Founder, PR%F Awards
PR%F the Magazine
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Photo by Neven Krcmarek
floral inspired cocktails
Floral Inspired Cocktails To Sip On This Spring By Stephanie Blitz The Architect of Words
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As winter bids adieu and spring makes its entrance, we find ourselves embracing the fresh start that comes with a new season. Thankfully, in the world of wine and spirits, April showers aren’t needed to enjoy the flowers. When it comes to cocktails, there are a plethora of floral-inspired creations with flavors, aromas, and popularity all in full bloom. Beyond amplifying the senses, using fresh flowers adds a level of sophistication and extravagance to the drinking experience. When bold flavors are brilliantly balanced by delicate, floral layers, you end up with a masterpiece. Whether in the form of a garden, bouquet, or beverage, you can’t go wrong with flowers. These five cocktails are simply planting the seeds of all the floral inspired mixed drinks waiting to be created.
Stephanie Blitz was born and raised in Milwaukee and currently resides in Las Vegas with her husband and two children. She is a proud #boymom and the founder of Architect Of Words. Stephanie is a freelance writer and marketing maven who believes in the power of coffee, values experiences over things and recognizes the ability words have to connect people.
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floral inspired cocktails
The Lavender Collins Blackberry and lavender elevate the tasting notes of a classic cocktail in this version of a Tom Collins with a refreshing twist. Be warned that once you give it a try, your desire for the Lavender Collins will continue to blossom all season long.
Ingredients
Yield: 1 cocktail 1½ ounces gin ¾ ounces fresh lemon juice ½ ounces lavender and blackberry simple syrup* 3 ounces club soda Lavender sprigs for garnish *In a saucepan, heat 1 cup of water and 2 cups of sugar over medium heat. Once it begins boiling, reduce the heat. Add 1 package of blackberries and 3 tablespoons of fresh or dried lavender flowers. Let the mixture simmer for 5 minutes and then mash the blackberries until the syrup turns a dark red hue. With the syrup ready to go, you can tap into your inner mixologist. Combine the gin, lemon juice, club soda and blackberry-lavender simple syrup in a glass. Top with ice and add a few sprigs of fresh lavender as a finishing touch.
Photo by Curology
floral inspired cocktails
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Photo by Mgg Vitchakorn
Rose and Mint Champagne Cocktail If spring were in liquid form, this drink would be it. The aesthetic appeal and flavor palate are equally as impressive. The combination of mint leaves, honey, lime juice and dried rose buds is nothing short of brilliant.
Ingredients
Yield: 8 servings (1-pint jars) 2 cups sugar 2 tablespoons honey ½ cup mint leaves (additional for garnish) 4 tablespoons lime juice 1 cup dried rosebuds 2 bottles champagne brut or dry sparkling wine (chilled) Over medium-low heat, combine 2 cups sugar with 2 tablespoons honey and 1 cup water in a saucepan. When the sugar melts, add mint leaves and let simmer for approximately 30 minutes — make sure to stir occasionally. Strain and return liquid to the saucepan after removing from the stovetop. Stir in fresh lime juice, crushed rosebuds and rose water. Refrigerate for at least 30 minutes. When ready to serve, add 2 tablespoons of rose syrup to each mason jar. Top with dry champagne or sparkling wine. Garnish with finely crushed rosebuds and mint leaves.
PR%F the Magazine
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floral inspired cocktails
Spring Flower Cocktail with Lilac Syrup The love of lilacs is universal. No one can get enough of the aromatic perfection. If you’re looking to feel relaxed and rejuvenated at the same time, this drink will do the trick. Sweet and worth savoring, it is a cocktail that encapsulates the enchantment of lilacs in every sip.
Ingredients
Yield: 1 cocktail 1 oz light rum ½ ounce Crème de Violette ½ ounce lilac simple syrup* ½ lime ½ cup soda water *Heat 1 cup of water and 2 cups of sugar in a saucepan over high heat until the sugar is dissolved. Add 2 cups of lilac blossoms and simmer for 10 minutes. Remove from heat, allowing to cool slightly, and strain out the lilac. Store in a sealed glass jar in the refrigerator. Mix the rum, Creme de Violette, lilac simple syrup, and lime in a glass. Add the ice and soda water and stir to mix.
Photo by Cody Chan
floral inspired cocktails
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Jasmine TeaInfused Cocktail Loaded with antioxidants, green tea is known for its health benefits and delicate flavor. The fragrant scent of this sophisticated, floral masterpiece is guaranteed to get you to a zen state of mind one glass at a time.
Ingredients
Yield: 1 cocktail 1 lychee (canned, syrup reserved) 2-3 teaspoons lychee syrup (chilled) ½ ounce jasmine green tea gin* Prosecco wine or other dry sparkling wine (chilled) 2 fresh raspberries 1 strip lime peel *Combine 350ml of gin and 1 heaping tablespoon of loose-leaf jasmine green tea. Stir anc cover with lid. Infuse at room temperature for 4 hours. Strain and discard tea leaves. Pour jasmine green tea gin and lychee syrup into a wine glass and stir. Add 1 lychee and the raspberries. Top with prosecco wine and garnish with a strip of lime peel.
PR%F the Magazine
Photo by Ornella Binni
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floral inspired cocktails
Photo by Adam Jaime
Chamomile Honey Whiskey Cocktail If we were to play the comparison game, this cocktail would be like a hot toddy on ice. It is designed for those who want a simple, stress-free drink guaranteed to impress any guest. With the delicacy of chamomile serving as the foundation, this beverage is a delightful combination of sweet, citrusy, and earthy tones that are sure to grow on you.
Ingredients
Yield: 2 cocktails 1½ cups water 1 bag chamomile tea 2 teaspoons honey 2 ounces whiskey ½ ounce elderflower liqueur Squeeze of lemon juice Lemon wedge (for garnish) Bring water to boil in a saucepan. Add one bag of chamomile tea and steep for 5 minutes. Remove the tea bag, stir in honey, and let it cool completely. Meanwhile, stir 1 ounce whiskey and ¼ ounce elderflower liqueur and pour into a glass over ice. Add 2/3 cup tea and finish with a squeeze of lemon juice, adding a lemon wedge as garnish. Repeat for the second cocktail.
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a different red, red wine
A Different Red, Red Wine by Jerry Hammaker
“Red, red wine, you make me feel so fine.” —Lyrics from “Red, Red Wine” by UB40
Photo by Kelsey Knight
M
ost of us have heard the 1983 version of “Red, Red Wine” by UB40. But, the original was done by Neil Diamond in 1967. The lyrics are even a bit different. Listen to both versions. Maybe you think one version is better? Is the other unlistenable? Or, perhaps you are the type who can appreciate different versions of the same song? Reasonably, you
might do the same when choosing your “go-to” versions of red wine. I often hear, “You have to drink Cab when you eat steak,” “Malbec goes best with grilled meats,” “Shiraz is the biggest red,” or “Merlot makes a great drinking wine.” Hopefully, you will have two alternative versions for your red wine playlist by the end of this article!
a different red, red wine
Zinfandel
Wait, aren’t we talking about red wine here? Yes! Zinfandel is a red wine. White Zinfandel is the pink blush-style wine, first produced by Sutter Home, which helped boost California wine sales in the ‘70s and ‘80s. White Zinfandel outsold “regular” red Zin six times over and became the third most popular wine style in the US. White Zin is made from the same grape but made into a lighter (and usually sweeter) type of wine. Zinfandel is a black-skinned grape that probably originated in and around modern-day Croatia. In Italy, a clone or cousin of Zinfandel was planted and called Primitivo. Zinfandel made its way to California and eventually became one of the most widespread varieties by the end of the 19th century. Prohibition hit hard, and Zinfandel fell into obscurity. In a way, Zinfandel in California was perhaps saved by the White Zinfandel craze. Old vines were preserved and used for the pink stuff rather than pulled up to be replanted by other vinifera varieties. More recently, following the White Zin boom, producers have rediscovered dry, red Zinfandel styles making it the third most crushed grape in California behind only Chardonnay and Cabernet Sauvignon. Zin can look a bit less colorful than big, bold Cabs and Merlots from adjacent wine-growing areas. Zinfandel has a kick of acidity and tannin that help it compete with those red wines when it comes to drinking and food pairings. Aromas and flavors will have you thinking of jammy dark and red fruits with pepper, spice, and a smoky tobacco finish. The next time you decide on barbequed meats, pork belly, or even a nice steak, pull a Zinfandel off the shelf.
Photo by Roberta Sorge
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a different red, red wine
Photo by Nicolaevna Arnautova
new world of wonderful wines opens to exploration. Tannat is the “national grape” of Uruguay and has its origins in Southwest France. The “versions” of this red, red wine are different from Diamond’s and UB40’s songs. French Tannat can be a tannic bomb. Winemakers there have even begun to use more oak aging, limited maceration, and micro-oxygenation techniques to help soften the astringency. Aromas and flavors tend to be more red fruit-based with an earthy flair. Tannat from Uruguay leans more to black fruit and has somewhat softer characteristics. Either way, if you prefer a “big, red wine," you must try Tannat. So, what food goes with Tannat? Go for meats with a bit more fat to help balance the grippy character of the wine. A nice, marbled grilled ribeye is a perfect pairing for Tannat. Also, think of aged cheeses, sausages, and even duck dishes as an excellent pairing for this big wine. Red, Red Wine… which alternative version will make you feel so fine?
Tannat
Many people have heard of tannins in wine. Wine drinkers have a love-hate relationship with the mouth-drying feeling caused by tannins. “Beginner” wine drinkers have even called highly tannic wines “cotton wine” because it can leave you feeling “cotton-mouthed.” Once a wine drinker gets past this mouth feel, a whole
Jerry Hammaker, Owner
Certain Aged Ventures www.CertainAged.com Wine Consultant, PR%F Awards
WWW.BARRELSMITH.COM
PLEASE ENJOY BARRELSMITH RESPONSIBLY
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GENDER EQUITY IN SPIRITS EVALUATION By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.
G
ender equity is often confused with gender equality Discussion raises the ire of many members of the “fraternal order of macho whisky drinkers.” They believe that everything is fine just the way it is. Although the climate is changing, the spirits industry is in denial that inequity exists.
The Difference, according to the United Nations Educational, Scientific and Cultural Organization (UNESDOC), “Gender equality, equality between men and women ... does not mean that women and men have to become the same, but that their rights, responsibilities, and opportunities will not depend on whether they were born male or female. Gender equity means fairness of treatment for men and women according to their respective needs. This may include equal treatment or treatment that is different but which is considered equivalent in terms of rights, benefits, obligations, and opportunities.” Different genders have different physiologies, dimensions, needs, and senses. Gender equity is the key to a product’s success. A product (or procedure) that favors the physiological traits of one gender over another is not the best solution to a problem, particularly if the gender which uses the product most imposes it as a guideline for all, regardless of gender. Many products designed by and for one gender may handicap the abilities of another, and the inequities begin when those products are accepted industry-wide without consideration of gender differences. Severe market limitations can be avoided if equity is a prime consideration at product inception.
PR%F the Magazine
THE SCIENCE OF SPIRITS
the science of spirits
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the science of spirits
EQUITY CONCEPT EXAMPLES:
• “One size fits all” the keyboard design for an octave span on the piano is based on a larger man’s hand. (Rachmaninoff, Horowitz, Schnaber, Rubinstein, Cortot, Richter, Lipatti, Gould, Van Cliburn, no female piano virtuosos in this group, could there be a reason? What if there was a piano designed for slender and shorter fingers?). Does the design limit female ability to become world-renown pianists? • Voice recognition systems favor lower pitches to create fewer recognition errors (It is correctable, but no one is rushing to add another range of errorfree higher voice recognition to the software, even though the technology exists) • Most automotive crash tests are conducted with dummies of male weights and proportions, placing women at risk of less protection from safety devices designed without consideration for female physiology (shoulder straps, side airbags, steering column adjustments, brake pedal reaches, etc. (the automotive industry is getting better at this as lawsuit awards climb). • Pregnant women still have to get out and shop and should be included in the use of handicapped parking (Add a few more blue signs? Single pregnant moms-to-be still have to do their own shopping even at nine months). • Men enjoy a lower mean temperature than women, yet male engineers and building staffers set workplace thermostats lower, and few understand the compromise (about 5F difference. More women complain about the thermostat than men, proof positive that one does not fit all, but a compromise could work. Skew temperatures to the workforce gender population in different areas).
None of these issues seem the least bit important to most males or border on frivolous, yet inequity issues exist everywhere, from tool design to cell phone hand size to car seats. Existing spirits glassware clearly displays the lack of gender equity. Females have much more sensitive noses than men on average. Their lack of equal presence in the spirits industry has underlying causes that the spirits industry and fraternal drinking clubs ignore. The female nose is much more sensitive to pungency and numbing by concentrated ethanol. This elephant in the room is conveniently avoided, ignored, tip-toed around during discussions, or dismissed entirely. Much scientific research has been published in peer-reviewed journal papers since the early 1950s which prove beyond a doubt that females, in general, possess more sensitive olfactory than males: •
Lower aroma detection thresholds (lower ppm concentrations at which aromas are detected)
•
Lower aroma discrimination levels (lower concentrations at which differentiation between two detected aromas can be identified)
•
Lower aroma identification thresholds (lower ppm concentrations at which the aroma can be correctly identified)
Physically, Olivera-Pintero published a peerreviewed journal paper in 2014, which establishes, with a 95% confidence level, that females possess 43% more olfactory receptors than males on average. More receptors = higher sensitivity = better female olfactory performance than males. Scores in the UPSIT (University of Pennsylvania Smell Identification Test) are higher for females than males. An aspiring evaluator should purchase the kit simply to see how well they score (It’s under $30, available on the internet,
the science of spirits
Google UPSIT, available through Sensonics International). UPSIT is not alcohol beveragespecific, but it is an economic beginning to find out how well your sniffer scores across a wide range of aromas and is a good start on basic training to develop and perfect your sense of smell. The disgust emotion describes the female reaction to those aromas, which may be threatening to their ability to nurture and protect the fetus and children. Test: pour a tulip glass of any spirit 40% ABV or higher, stick it under a female nose, and “Smell this to see if you like it” (duck quickly to avoid the right hook). Men don’t usually react. Instantaneous disgust emotion is characterized by
PR%F the Magazine
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a physical reaction, a sense of pain, and sometimes oral comment. Repeated exposure (olfactory induction) to ethanol (and other compounds) lowers the female detection threshold, and men’s thresholds do not change. In other words, learning by exposure (but not too much) develops acute sensitivity in females. This natural female safeguard reaction may ensure self-protection, procreation, and future generation safety by learning what to avoid. Females have a higher degree of discrimination of ingestible compounds, higher social respect for ethanol than men, and a lower tolerance level (also proven fact).
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the science of spirits
Arsilica, Inc is a womanowned glassware research company that has monitored hundreds of spirits competitions and spirit-specific events and conducted many panel evaluations of our own over the last 18 years.
Arsilica, Inc conducted AB testing, NEAT glass vs. tulip, same spirit, at 17 different spirits events with spirits consumer participants between the years of 2010 and 2015. The total number of recorded trials was 2914. Of the males who participated, approximately 13% preferred ethanol on the nose, standard deviation 2.23%, and less than 2% of females preferred ethanol on the nose, standard deviation 1.37%, confirming previous assertions that women are more sensitive to pungent, concentrated ethanol aromas. A significant number of females refused to test, stating they had no desire to sniff from the tulip glass. See the entire study at www. mdpi.com/2306-5710/4/4/93. Some expressed sharp pain from sniffing. Most spirits clubs are not gender friendly: For many members, whiskey (and cigar) clubs and blogs have become the same gender, fraternal camaraderie without the presence of female influences. A few, rampant with sexist jokes and comments, are more about brand adoration than serious evaluation. Peer pressure to drink from tulips “like the rest of us” probably hinders female membership.
Arsilica’s observations are: •
Gender inequity exists when tiny rim glasses are used to evaluate. Distracting pungency and nose numbing, particularly when blind tasting multiple samples (flights), females become nose blind quicker than males
•
Females can identify a larger number of aromas than males on average from a given spirit, at concentrations levels below male detectability.
•
Most competition judging panels consist of an inequitable percentage of females (less than 20%) in spite of superior smell-ability.
•
Examining female judges’ evaluation notes, they tend to detect, describe, and note more aromas and more detail than males
•
There are many notable female noses (and sensitive male noses) in the industry who have successfully adapted to the tulip, and faithfully and diligently employ the tulipdeveloped safeguards against ethanol (wafting,
the science of spirits
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Let’s kick the elephant out of the room and implement changes that benefit the industry by broadening the scope and horizons of spirits and placing knowledge above and out of the superficial, mythical, and biased as we include rather than ignore a sizable female demographic in the market place. The biggest future demographics are right under the noses of industry influencers, yet ignored for the comfort of long-standing traditional yet unscientific, equity-biased values.
breathe through mouth and nose, don’t swirl, add water), or they refuse to sniff orthonasally only, preferring the retro-nasal after the spirit has been diluted with saliva (much less ethanol = reduced pungency). Males are much less diligent about using tulip developed safeguards. •
•
In private conversations with female career industry executives, a surprising number prefer a simple tumbler over tulips yet will not argue with industry-wide accepted values. The discussion is generally off-point, singles them out as rebellious or non-conformist, and dilutes their effectiveness. As discovered in the earlier AB test reference, a large majority of males prefer open-mouthlarge-rim-diameter glasses. Yet, at home, they identify with the fraternal tulip glass because that’s what their buddies drink from, and that’s what they take to the club events.
PR%F the Magazine
George F Manska Chief of Research and Development, Arsilica, Inc., engineer, inventor of the NEAT glass, and sensory science researcher. Mission: Replace misinformation with scientific truth through consumer education. Contact Information: Phone: 702.332.7305
Email: george@arsilica.com Business mailing address:
452 Silverado Ranch Blvd, Ste #222, Las Vegas, NV, 89183.
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Take a Getaway to Westgate Las Vegas Resort & Casino Enjoy Red Carpet Brunch, Barry Manilow, Cabaret Shows, Great Dining and Expansive Pool.
W
estgate Las Vegas is the home for Legendary Vegas Fun; with the excitement exploding in April.
Westgate is home to great entertainment with Las Vegas Icon Frank Marino, Barry Manilow, Westgate Cabaret shows, including The Magic of Soul of Motown, The Bronx Wanderers, and Jen Kramer. Las Vegas Icon Frank Marino rolls out Red Carpet Brunch, a star studded, immersive event exclusively at the world-famous Westgate.
“I am so grateful that the Westgate Las Vegas has opened their doors and created a specially designed venue for my exciting, all-new show. I’m so lucky to work alongside my good friends, Alan and Kathi Glist as well as my partner Alex Schechter but the cherry on the cake is to share a stage once again with a cast of the World’s best celebrity female impersonators,” says Marino. This upscale drag brunch dining experience invites guests to walk the red carpet, pose for the paparazzi, and then be amazed by the world’s best celebrity female impersonators all while consuming favorite delicious dining options and specialty cocktails. Show opens on April 24. Barry Manilow returns to the Westgate with MANILOW: LAS VEGAS – The Hits Come Home! The GRAMMY®, TONY®, and EMMY® Award-winning singer, songwriter, producer, arranger, and musician will perform at the Westgate International Theater April 7-9, and April 21-23. Soul of Motown celebrates doo-wop and Motown as its music enveloped the entire world. Audiences will enjoy the music of The Temptations, The Platters, The Drifters, Smokey Robinson and The Miracles, Sam Cooke, The Jackson 5, Marvin Gaye, The O’Jays, Stevie Wonder, Gladys Knight and the Pips, and Aretha Franklin.
The Bronx Wanderers, the father-and-son duo with their top-notch band, pair powerful vocals and musical flair with enthusiasm and genuine love for the music they perform. The Bronx Wanderers recreate the magic of the era and build an energetic bond with their audience while transporting their audiences to the past of legendary music. The Magic of Jen Kramer turns the impossible into the impossible-to-ignore, wowing audiences with her contagious smile and world-class sleight-ofhand. Guests are always amazed at Jen’s jaw-dropping illusions; her show is full of unforgettable magic and Fun with a capital F.
westgate las vegas resort & casino
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Edge Steakhouse offers a dining experience close to perfection. Guests can savor an extensive menu that combines American steakhouse favorites with delicious specialty appetizers, creative entrées, and innovative side dishes. Top quality wet and dry-aged Prime cuts, domestic Wagyu beef, and fresh seafood are some of its specialties. Toast with selections from the double Wine Spectator Award-winning wine list with pairing options available.
Westgate Las Vegas provides a range of culinary adventures.
Fresco Italiano tempts with the perfect blend of menu options that highlight its Italian culinary range and skill. Enjoy Italian-style cuisine defined by freshness and simplicity, like hand-crafted flatbreads baked in a stone-fired pizza oven, produced with imported Italian flour and family recipes. Create custom dishes matching favorite pasta with fresh sauces. Choose from entrées featuring Osso Buco, Frutti di Mare, or Lemon & Rosemary Roasted Chicken, slowly cooked in natural juices and enhanced with fresh herbs and garden vegetables. Benihana is a unique culinary adventure. As guests walk into the restaurant, they are transported into another world with lush Japanese gardens, flowing ponds, exotic statuary, and an authentic Torri Arch. The exhibition-style Japanese cuisine features hibachi tables with master chefs preparing a full range of unique and traditional teppanyaki dishes. Tasty entrees tantalize with hibachi chicken, teriyaki steak, and filet mignon. Enjoying a colorful signature drink at the bar surrounded by the exotic décor makes the drink that much more special.
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What’s more relaxing than laying by the pool, taking a refreshing dip, or enjoying a favorite cocktail under a cabana by the tranquil waters? This is the perfect mix of rest and relaxation. Featuring luxurious pool cabanas and daybeds, the newly renovated pool deck at Westgate Las Vegas Resort & Casino provides the perfect mix of rest, relaxation, sun, and fun. The pool also features a 15-seat hot tub, a bar, a retail store and a grill. The SuperBook at the Westgate Las Vegas™ features over 30,000 square feet of heart-racing action with a massive 220-foot-by-18-foot 4,000 video wall with over 350 seats. With the exciting sporting events coming up, guests can experience high-action entertainment at the best and largest Race & Sports Book in a smoke-free environment in Las Vegas. This iconic world-class destination and the home of Legendary Vegas Fun offers a unique blend of amenities and excitement with all favorite table games, hottest slots on the market, and more than 225,000 square feet of meeting space.
For more information or to book the Las Vegas hotel, call toll-free at (800) 732-7117 or log on to WestgateLasVegas.com.
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D AVE PHINNEY & SCOTTI
IE PIPPEN
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another high shot
ANOTHER HIGH SHOT NBA legend Scottie Pippen launches new bourbon DIGITS By Debbie Hall Photos by Margaret Pattillo
NBA
legend, Hall of Famer, 6-time NBA Champion, 2-time Olympic gold medalist, and entrepreneur Scottie Pippen takes another shot in the spirits industry. Along with famed wine and spirits maker Dave Phinney, Pippen reaches another high with the launch of DIGITS, a five-year-old bourbon whiskey that Chicagoans will be the first to taste and experience.
Looking for a new venture, Pippen tapped the award-winning Savage & Cooke distillery to create and produce a smooth five-yearold bourbon. Scottie has a unique partnership with Phinney (2019 Winemaker of the Year), who creates spirits at his Savage & Cooke distillery on Mare Island. Phinney produces various whiskies aged in his own wine barrels with water and grains off his property. “We got to know who was in the industry, and we were familiar with what Dave had accomplished in the wine world. The more I learned about Dave,
another high shot
what he’s done, who he is, and how he operates, the more I wanted to have that conversation with him. So, we just reached out. He thought it was a joke at first, and we assured him it was not. We got together for an extremely memorable dinner and never looked back,” says Pippen. “It goes back to the early days of the pandemic. We all had a lot of time to sit back, reflect and reevaluate. I’ve enjoyed bourbon for many years, and I wanted to take on a new challenge. I kicked around a few ideas with my business partner and we decided it was something worth pursuing.” He selected bourbon and the city of Chicago for several reasons. “I ate a lot of steak during my playing days in Chicago, and bourbon is as perfect of a compliment as you can find. The city has so many incredible restaurants, and when you go out, it’s more than a
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another high shot
meal. It’s an experience, and for many people, a glass of wine or a cocktail is part of the experience. It can really help you elevate your evening.” DIGITS bourbon is sourced from Indiana and Tennessee, aged at the distillery, and 46% Alc. Vol. (92-proof) bourbon whiskey, aged five years and blended by Savage & Cooke master distiller, Jordan Via. This venture for Pippen is more than a celebrity endorsement. “I tried to be involved with every step, from picking the barrels to blending with the master distiller to creating the label. It was very hands-on, and there was no better way for me to learn. As for the bourbon itself, it’s extremely smooth. I’m very proud of it.” Phinney created the acclaimed flagship blend “The Prisoner,” which later sold for $285M. Phinney also consults for Orin Swift and produces wines from his vineyards in Italy, France, Spain, and Greece. He began distilling spirits in 2014, which led to the creation of Savage & Cooke distillery venture outside of Vallejo, California. Mare Island offers a rich history, established as the first naval yard on the Pacific Coast in 1854 becoming one of the busiest shipyards in the country. The prime waterfront property is now the center of craft beverages, manufacturing, technology, art, and film production. Pippen is redefining and relaunching the Pippen Foundation and exploring options, including a summer golf tournament. A close friend of his founded Chicago Prep Elite Sports and Entrepreneurship Academy, and Pippen wants to become involved with
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I tried to be involved with every step, from picking the barrels to blending with the master distiller to creating the label. It was very hands-on, and there was no better way for me to learn. As for the bourbon itself, it’s extremely smooth. I’m very proud of it.
those organizations as well. During the pandemic, Phinney produced over 100,000 gallons of hand sanitizer during the shortage to help people all over the US avoid infection. DIGITS was launched in Chicago to great success, and the next state for distribution will be Wisconsin, with plans to expand into California and Texas later in the year. Scottie Pippen wants DIGITS to be more than a bourbon; he wants people to celebrate with his bourbon, something that is very special for him. For more info, visit savageandcooke.com/spirits/ digits. Follow in Facebook @ savageandcooke, and Instagram @ savageandcooke.
Digits A collaboration between Scottie Pippen and Dave Phinney that focuses on distinguished and mature Bourbon Whiskey. Barrels Each barrel is hand-selected for its unique attributes by Dave & Scottie. The youngest Bourbon in the blend is five years old. The barrels were sourced from Indiana and Tennessee and aged at Savage & Cooke on historic Mare Island. Mash Bill 75% Corn, 21% Rye, 4% Malted Barley Profile In a true reflection of Scottie, the mature Bourbon is lush, velvety and a pleasure to drink with no hard edges. DIGITS is packed with flavors of vanilla bean, caramel, buttered toast and maple. Enjoy neat or on the rocks.
PR%F the Magazine
Proof Awards - double blind taste test 3X WINNER!
Clean Functional Ingredients Only 9 grams Organic Cane Sugar No Artificial Sweeteners Added
www.satisoda.com
THE SPIRIT OF ADVENTURE
CRATER LAKE SPIRITS ROCK AND RYE Friends don’t let friends drink bad spirits. That’s why we created this classic rye whiskey cocktail: the ideal camping and adventure companion. Whether you’re shredding the mountain, sitting around the campfire, or simply watching the clouds roll by overhead, Crater Lake Rock & Rye will serve you well. Notes of dark cherry, blood orange, and bitters make for a carefree crowd pleaser. Our Rock and Rye won Double Gold in PR%F 2021 spirits award competition! Check out our website craterlakespirits.com for buying options near you.
For over a quarter of a century Crater Lake Spirits has been at the forefront of the craft spirits movement, all built on a simple mission: Distilling real spirits made from real ingredients. This Bend, Oregon based distillery was founded with the goal of reviving the tradition of American handcrafted gin and vodka. One of the Pacific Northwest’s oldest and largest distilleries, it continues to produce a growing array of distilled spirits, all still created in small batches. The offerings have expanded beyond the original vodka, gin, and whiskey to include infused vodkas, reserve products, ground-to-bottle estate spirits, Black Butte Whiskey (a collaboration with brewing pioneer Deschutes Brewery), and other special and seasonal projects. These special projects have included a double malted barley whiskey, an agave spirit, and an aged rum, all exclusives in the two Crater Lake Spirits Oregon-based tasting rooms. From ground to bottle, the distillery produces a portfolio of spirits that remains true to its roots. Inspired by the pure water of the Cascade Mountains, the flagship product, Crater Lake Vodka, is filtered a minimum of ten times through charcoal and crushed lava rock, a practice unique to them that mimics the natural filtration of water in their region. A quirk of nature that produces water so ideally suited to alcohol production that Bend is home to over 30 breweries, many of which are nationally recognized. Created from 100% rye grain, Crater Lake Straight American Rye Whiskey is aged in number 4 char new American white oak barrels for two years. While two years may be young for some whiskies, the high desert climate of Central Oregon, with its low humidity and incredible temperature variations, provides an aging environment that matures whiskies quicker than the more temperate climates of Scotland or the American southeast. In fact, Crater Lake Rye was one of the American whiskies that inspired the concept of terroir in aging whiskey. This history has led Crater Lake Spirits to earn prestigious honors in this year’s PR%F Awards. Crater Lake Reserve Gin won the Silver Medal, with focused botanicals of juniper berries, coriander, bitter Seville orange peel, sweet glazed orange peel and grapefruit peel. With a minimum filtration of 50 cycles, this gin’s smooth taste and impeccable citrus and herbaceous notes make it worth the space in any gin connoisseur’s liquor cabinet. Rock and Rye Whiskey won the Double Gold Medal, a ready-to-drink classic rye whiskey cocktail with notes of dark cherry, blood orange and bitters. In early 2022, the company launched its 60 proof Rock and Rye Whiskey in 100ml cans. Available in packs of two, the cans are available immediately in Oregon with future expansion planned. Currently, 750ml bottles are available for purchase at craterlakespirits.com, or available by request wherever liquor is sold near you. What’s next? Crater Lake Spirits remains focused on celebrating and supporting local. A passionate supporter of social responsibility and sustainability, the distillery believes in providing spirits crafted from real ingredients that are authentic, fresh, and sourced locally whenever possible. The distillery has made a switch to using recycled and post-consumer packaging products, growing many of its own herbs and spices, composting on-site and they are working on the development of a solar-powered facility.
AWARD WINNING ZERO SUGAR ROSÉ SPARKLING WINE ALWAYS VEGAN. ALWAYS MADE WITH ORGANIC GRAPES.
PREMIUM ROSÉ WITH A PREMIUM TASTE, MADE FOR CELEBRATING LIFE’S MOST BEAUTIFUL MOMENTS, BIG AND SMALL. THIS IS BELLISSIMA. bellissimaprosecco.com
spirited inspiration
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Shaking Up an Aperitivo Forward Cocktail List
By Renée Korbel Quinn Photos courtesy of: Macchialina
Meet Eric Vincent, Lead Bartender
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estled off South Beach’s buzzy Alton Road, Macchialina reigns as one of Miami’s most approachable, chef-driven eateries serving ambitious Italian fare. Garnering repeat visits from A-List celebrities to Miami Beach hospitality gurus, the restaurant’s buzz lies in its ability to offer guests undeniable consistency of food and libations and the continual discovery of new ones. Now, the popular neighborhood gem is shaking and stirring things up with the appointment of a new lead bartender, Eric Vincent, and the launch of his revamped cocktail menu. Formerly of Apothecary 330 and Sparrow at the Dalmar Hotel in Fort Lauderdale, a high-end cocktail bar conceptualized by the minds behind the New York City institution, Death & Co., Eric brings a wealth of expertise and creativity to Macchialina’s new cocktail program. Designed to complement James Beard Award Nominee Executive Chef/Owner Michael Pirolo’s rustic cuisine, the new selections utilize the transportive flavors of Italian household staples such as Italicus, Cocchi Americano, and
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spirited inspiration
Galliano L’Autentico with thorough execution. Like the restaurant’s menu, the new list of libations features an array of imaginative concoctions inspired by Italian bar culture, placing a strong emphasis on Aperitivo-style cocktails. In contrast, the new Martinis section offers more unique interpretations of the classics. In sync with the restaurant’s award-winning wine list, the cocktails shed light on the boot-shaped nation’s rich drinking heritage, highlighting the Pirolo family’s Italian roots and the spirit of Macchialina. “What sets Macchialina apart from many other Italian-focused bar programs in town is the top-notch Apertivi selection,” says Eric. “Though Apertivi-style cocktails are designed to awaken the appetite, our new drinks are incredibly dynamic and can bridge the gap between courses.” • GREEN GOLD: Grey Goose Vodka, Italicus Bergamot Liqueur, pistachio orgeat, lemon, sparkling water is sure to get the appetite going. Shaken and Refreshing pours include the MEDICINA DELLA MADRE: Del Maguey Vida Mezcal, lemon, ginger syrup, Giffard Banane du Brésil, Galliano L’Autentico • NONNA’S SUNDAY SOUR: Glenlivet Founder’s Reserve, JoJo Chamomile-infused Grappa, Disaronno, acid-adjusted orange juice, C.M.T syrup. New Stirred • Direct libations for the stiff-drink seeker include the ET COUPE BRUTE: Bombay Sapphire Gin, Giovanni Battista Columbu Malvasia di Bosa Riserva, Saler’s Aperitif, Aperol, Giffard Pampelmousse.
From the Martini Menu, guests can choose their own adventure: first, select a pour size (Full – 3 ounces or Bambini Tini – 1.5 ounces), then choose the style they would like it prepared. Keep it classic with a • Classic GIN MARTINI: Plymouth Gin, Bordinga extra dry vermouth, olives or • 50:50 MARTINI: Oxley Gin, Bordiga Blanco served up with a lemon twist. For a more imaginative take, • LOST IN THE SAUCE: Gray Whale Gin, JoJo Lapsang Souchong tea-infused Scarpa Rosso, cocktail onion • MARTINEZ: Malfy Italian Gin, Scarpa Rosso Vermouth, Luxardo Maraschino, Angostura bitters. Also new to the list of libations are three Bicchierinis (“shots” in Italian) combining unique, handcrafted blends of Amaro designed for after-dinner enjoyment. • M&M: Del Maguey Vida Mezcal, Amaro Montenegro • BRAZUCCA: Braulio Amaro, Zucca Rabarbaro • GOLDILOCH: Heirloom Pineapple Amaro, Kilchoman Islay Scotch. Featured Classic Cocktails • BIG TROUBLE IN LITTLE CHIANTO SPRITZ with La Miraja ‘La Ribota’ Ruche Chinato, Q grapefruit soda, Lovo prosecco; and • OUR NEGRONI: Fords Gin, Gran Classico, and Carpano Classico can still be found on the menu.
spirited inspiration
The Macchialina bar team, celebrated for their infused-booze selection, will continue developing their homemade spirits line. Carefully concocted with bold, season-forward spices and inventive twists on classic Italian flavors, the impressive cordials selection is inspired by the humble drinking establishments tucked away in the Pirolo’s hometown of Avellino Italia. Today, Macchialina offers a wide array of infusions for an after-dinner digestivo moment or to take home and enjoy. Selections include Limoncello, Orangecello, Calabrese Chili-chocolate Liqueur and Orange-chocolate Liqueur. Macchialina is located at 820 Alton Road on Miami Beach. Dinner is served nightly. For more info, visit www.macchialina.com and follow on Instagram @macchialina.
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Renée Korbel Quinn Spirited South Florida
cocktailr@spiritedsouthflorida.com SpiritedSouthFlorida.com @SpiritedSFL #getspiritedsouthflorida
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bar gear, gadgets and beyond
Bar Gear, Gadgets and Beyond
Our experts share some of the best ones found.
Hayley Maxwell, General Manager at a Local Gaming Bar in Las Vegas; Marketing, Sales, and Buying Welcome, Hayley Maxwell, who works in the hospitality industry and really understands the bar business. People love gadgets, with new ones being invented, manufactured, and marketed every day for those in the food and beverage industry. Hayley is one of the experts who will share her unique perspective on gadgets. Daniel “DD” de Anda Fast, Bar & Nightlife Consultant Welcome, Daniel “DD” de Anda Fast, who offers more than two decades of hospitality experience having opened more than 30 venues during that time including bars, restaurants, pool experiences, nightclubs and more. Daniel has created craft cocktail menus on the Las Vegas Strip, worked as corporate mixologist for American Beverage Ventures (ABV) and is one of a select group of lead judges for PR%F Awards.
The Pure Pour The Pure Pour was awarded Double Gold & Gold PR%F Awards. Visit thepurepour.com for more info.
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What our experts have to say about The Pure Pour:
Hayley: This right here is a truly amazing product. I’ve never used a pour spout on a standard-sized bottle that I like more than this one. Daniel: I couldn’t agree more. The low profile rubberized top means no more scrapes and scratches when working quickly. Hayley: No metal means no rust, plus they are so easy to clean. Just pop them into the dishwasher, and they are as good as new.
standpoint. Gone are the days of hunting down and purchasing “nipples” separately and hoping they fit. Not to mention the tight seal that minimizes any spillage from a standard-sized bottle. All these things translate into more money and less loss. Bravo to the creative geniuses behind this; I can’t wait to see what they come up with next.
Daniel: I hope large-format spouts are out soon so we can use these in every bottle.
Hayley: The Pure Pour spout for liquor bottles truly is an amazing new product! I work at a local gaming bar in Las Vegas, and over the past few weeks, I have tried the Pure Pour spout on bottles at my bar. The Pure Pour spout provides a snug and tight fit on a standard-size bottle, no leaks, and an easy pour. I really like how it was easy to clean, with no leaks and no rust. Traditional metal pour spouts, after time, will rust and even fall apart; with the Pure Pour, you will not have that problem. Less leaking from bottles means less wasted liquor, which equals more savings and money for your bar.
The future of pour spouts has arrived, and its name is The Pure Pour Spout. In my two decades plus of experience behind a bar, I have seen all kinds of pour spouts: the neon plastic, the square screened, the dreaded measuring spout, and the everpopular metal needle. This new product puts all of them to shame. From the even flow of the stream to the low profile design that eliminates forearm gouging, The Pure Pour reigns supreme.
The package also comes with bug covers which are great for locations and restaurants that aren’t 24/7. I like the short profile on these plastic pour spouts, and the fact that they aren’t metal means no more getting hurt from the hard metal spouts. Local gaming bars and taverns usually have very low lighting, and even I have fallen victim to hitting my legs and getting cut by the metal spouts. The design and efficiency of the Pure Pour spout is the future of spouts.
Daniel: Including the dust caps is also a nice touch. No more buying separately, hoping they fit. Hayley: That’s not as much of a concern for us since my bar is 24/7, but you know what is? Spillage! The top on the Pure Pour spout completely eliminates that. This is truly the future of pour spouts.
I love the forward-thinking of including dust caps with the purchase from an operational
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bar gear, gadgets and beyond
The Nightcap For more info, visit nightcapit.com
What our experts have to say: Daniel: So Hayley, as a woman who works in the bar and nightclub industry, what do you think of this? Hayley: I LOVE it! Daniel: Really? Hayley: Absolutely. I think that drinks getting spiked is still a real issue, and anything that can help deter that, I support it. Daniel: Yeah, you’re right. We’ve both worked on the Las Vegas Strip and gone through training that talked about the danger of people being drugged. I remember catching a guy at one of my jobs that actually drugged someone I knew. It’s scary stuff. Hayley: That’s why this is so great, I can walk into the bar wearing it on my wrist like a scrunchie, then as soon as I get my drink, I pull the cover out of its pouch, and the drink is secured. I love the nightcap drink spiking prevention scrunchie! I think drinks getting spiked is a real issue, and I love any product that tries to deter it. The product can be worn on the wrist as a scrunchie; you can just take it out to cover your drink when needed. The material on the nightcap is easy to wash and reuse. I think it is very important that the makers of the nightcap add on the product label to buy your own drinks and never leave your drink unattended! I have worked on the Las Vegas
Strip as well as local casinos, and now I am currently the general manager at a local gaming establishment. It doesn’t matter where you are; there can be an issue with drinks getting spiked, so please be careful and protect yourself. The nightcap is a great idea; simple to use and have with you on a night out. Daniel: I like the tether cord on there, too, because what is the number one rule that they hit us with at training? Hayley/Daniel: Don’t leave your drink unattended.
PRICKLY PEACH
OAXACAN APPLE
MILLION MILER
ALOHA RICKEY
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CELEBRATE!
The PR%F Awards 2021
G
reat spirits flowed together in camaraderie and unique tastings when spirit industry leaders gathered to judge the PR%F Awards 2021. Officially named the world’s largest spirits and wine competition in the US, PR%F Awards 2021 encompassed innovation with judging. PR%F Awards 2021 launched a new dual adult beverage competition format including two competitions in one—PR%F Awards-Masked, The Double-Blind Tasting, and PR%F Awards-Unmasked, The Total Package.
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metabite: the future of food radio show
MetaBite: The Future of Food Radio Show to Debut in National Syndication
J
ames Beard Award Winner Jennifer English and Aakash Patel are launching MetaBite: The Future of Food Radio Hour on the USA Radio Network on April 3. As the hospitality industry comes roaring back to life, the future of food is being called Food 3.0 to align with the booming world of Web 3.0. Ghost kitchens, Ai, apps, pizza-making robots, gamified grocery shopping, drone deliveries, edible bugs, edible NFTs, and plant-based everything are some of the global innovations redefining the space. The scope and pace of innovation are breathtaking and exciting. "This is the greatest opportunity in the history of the hospitality industry. There is a food revolution happening right now," says English, the Editor at Large of PR%F the Magazine. "I have been waiting for this moment my entire career."
Broadcast on Sundays at 6 p.m. ET/3 p.m. PT, MetaBite: The Future of Food Radio Hour is an exciting, nationally syndicated radio show which will debut in cities across the country, including Dallas, Chicago, Sarasota, Las Vegas, Reno, and Cedar Rapids, as well as across multiple online platforms, mediums, and the Metaverse. "Jennifer English is the most trusted voice in hospitality broadcasting," says Food & Beverage Magazine Publisher Michael Politz, who has been a regular guest on English's Food & Wine Radio Network programs. During the pandemic, Politz turned to English to create Food & Beverage Magazine Live
Photo by Brooke Lark
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Photo by Fringer Cat in order to give a platform "for our industry to come together as the lockdown kept us from our work." With restaurants closing and job losses mounting, Politz knew the industry needed hope and a trusted voice, reaching out to his friend of over two decades. The show was an instant hit with the industry, and guests lined up to eagerly reconnect and inspire with stories of side-hustle innovations and success stories. In 2020, Politz brought English to Clubhouse, the new social audio app, and established The Food & Beverage Magazine Club, which quickly grew to one of the most popular destinations for foodies. It was on Clubhouse that English and Patel met and began their collaboration. Patel, a serial exited entrepreneur and cofounder of The 22 Club and The Mezcal Hotel, is a
PR%F the Magazine
co-host of Talk Nerdy to Me Club's future of food & hospitality. The Future of Food on Clubhouse was started in 2020 on the Talk Nerdy to Me Club, and with over 274,000 members, it continues to be the leading source for hospitality industry professionals and foodies. Patel and English will be joined at their table by the most interesting, influential, innovative, and celebrated names in the world of Food 3.0, discussing food, beverage, hospitality, Web 3.0, the Metaverse, travel, style, NFTs, luxury, and music. "MetaBite: The Future of Food Radio Hour will offer exciting, fresh perspectives on taste, luxury, and humor. We will introduce you to the most exciting new music, food, flavors, tastemakers, style makers, trends, inventions, and ideas. I am super excited to join Jennifer and share these fabulous discoveries with everyone," says Patel. For more information, a complete list of affiliate stations, and to pitch guests, products, and story ideas, visit www.metabiteshow.com.
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bar & restaurant expo
A New Name with Bigger Events
Bar & Restaurant Expo showcases the newest trends and explosion of the hospitality industry. By Debbie Hall
Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, is the nation’s most influential gathering of bar and restaurant owners and operators returing to the Las Vegas Convention Center March 21-23.
• Sports Bar is hosted by Chris Hopkins, Beverage & Operations Professional, offering guests unique access to a wide range of innovative cocktails, technology and bar equipment.
The official kickoff Bar & Restaurant Expo with a celebratory ribbon cutting ceremony on the red carpet welcomed attendees to the expo floor. Cutting the ribbon was Brendan Gaughan, a Las Vegas local, is a nationally recognized television and radio personality, former NASCAR driver and founder of City Lights Shine (CLS), a whiskey moonshine.
PR%F Awards was there, celebrating the winners who participated in the expo and making new connections.
The 2022 Bar & Restaurant Expo Hall Floor Highlights included: • Restaurant Zone - The brand new Restaurant Zone features the Food & Beverage Innovation Center. • The Bistro, located next to the Restaurant Zone, is designed to showcase the very best and latest food, beverage, technology and FOH products in a real-life setting. • Official Robots of the Restaurant Zone, guests can experience service from the cutting-edge Richtech Robotics. • NxT: Get Inspired showcases the latest products, trends, and innovations.
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