FOOD DRINK &
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ITALIAN FOOD HELP WANTED THE REVOLUTION OF ITALIAN CUISINE
THE STERN AND BOW: CLOSTER’S HOT NEW SEAFOOD RESTAURANT
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ITALIAN CUISINE
5 MUST-TRY TRADITIONAL ITALIAN FOODS
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AUTHORS Ossiana TEPFENHARD Dave WINTERIDGE
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The Revolution of Italian Cuisine PUBLISHED BY
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The Stern And Bow: Closter’s Hot New Seafood Restaurant
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5 MUST-TRY TRADITIONAL ITALIAN FOODS
CONTENTS
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100 YEAR OLD RULE CHANGE IN CHAMPAGNE
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Remaining Hospitality Restrictions Lifted
Canción Tequila, an AwardWinning, UltraPremium Tequila Line, Launches in Connecticut
59 OGGI’S COMMEMORATES 30 YEARS IN BUSINESS
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ITALIAN FOOD DAVE WINTERIDGE
IIn my opinion Italian Cuisine is amongst the finest in the World, and I say that while living in France! 6 I
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It is also one of the most imitated cuisines in the World and can often leave the diner feeling underwhelmed when it is done badly. The variation of fresh ingredients combined into some of the most scrumptious dishes imaginable. Italian food is not just pizza and pasta, although they will feature heavily, but some delicate blendings of meat and fish with flavoursome sauces that change throughout the seasons. Italian food is very much about freshness, flavour and variety and will change depending on the region. In the north, near the Alps, the diet will be quite different to the southern, Mediterranean regions. What follows is a brief overview of eating in Italy.
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P.Lameiro, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons
In winter try Osso Bucco (literally bone with hole), beef shin cut across the bone cooked slowly with fresh vegetables, tomatoes and white wine. The marrow dissolves into the sauce, creating the hole in the bone, making a delicious rich dish.
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Micaela & Massimo from Vaprio d'Adda (MI), Italy, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
In summer, how about a fresh sea bream straight from the Mediterranean, grilled on the BBQ, drizzled with olive oil and served with a fresh salad of tomatoes, mozzarella and basil leaves. And one more dish for you, Saltimbocca, which translates as jump in the mouth, referring to the flavours that explode together. Thin veal slices married with Parma ham and fresh sage leaves all brought together with a Marsala wine sauce. fooddrinkmagazine.com
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So what about the pizza and pasta? Italian restaurant menus are often composed of antipasto (before pasta) which can often be some olives or cured meats, primo (first course) pasta is always the first course of choice, secondo (the main course) often meat or fish and dolce (dessert) possibly fresh fruit or, maybe, something a little more decadent. Eating pasta as a first course will be a small portion and will only be the pasta dish - it will not be served with bread or a salad - and will have a light sauce. Italians do not eat pasta everyday.
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Micaela & Massimo from Vaprio d'Adda (MI), Italy, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
Pizza is the ultimate street food in Italy and is often served from kiosks a slice at a time. However, if you venture out to a Pizzeria, pizza is considered a food for sharing with friends, although you should order one pizza per person. True italian pizza is thin crust but at the same time light and fluffy. Stuffed crusts and deep-dish are not Italian. The best pizza I have ever tasted was in Italy (surprise!) and what made it truly great was the addition of an egg in the middle as it came out of the oven - the egg white cooked with the residual heat and the yolk stayed beautifully soft and runny.
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Micaela & Massimo from Vaprio d'Adda (MI), Italy, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
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Whilst researching for this article I was surprised to learn that there are some fairly strict rules with regard to eating in Italy and I will try to summarise as best I can.
Breakfast is composed of sweet pastries and is the only time of day you should order a cappuccino coffee. After 11am coffee is espresso - end of story.
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Pasta is served as pasta and not with garlic bread or salad. In fact Italians eat one dish at a time, so salad would be a separate course. Bread would be served with cheese or cured meats and no butter.
Do NOT add cheese to a seafood pasta - ever!
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Never cut spaghetti. If you are 5 years old it is acceptable but after that twirl it round your fork.
Drink wine or water with your meal. Drink beer or soda with pizza
If you don’t finish your pizza do not ask to take the remains away.
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Just recently archeologists have unearthed a fast food store in Pompeii, after being buried in volcanic lava for nearly 2000 years. It is believed that hot drinks and food would have been served to locals who did not have their own kitchen in their home. The site is due to open to the public some time later this year. However, I suspect the menu may have changed!
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If you get the opportunity to visit Italy, enjoy your food and try to avoid the tourist traps. If you find a menu with pictures, move on! Try going up a side street to a small Trattoria and do your best with the locals.
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HELP WANTED GILBERTO PRECIADO MEZA
With the pandemic regulations becoming more relaxed the restaurant business has been able to reopen its doors. The problem is that this world milestone brings an unprecedented problem to restaurants. That problem is that when they were closed or when they had to reduce the man power they had to accommodate the new regulations. They laid off most of their employees and with little to no idea of how long they were going to be unemployed most, if not all of the laid off employees had to find a different way to pay their bills.
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Whether it be by finding a different job, early retirement or the very lucrative alternative of unemployment well that all depended on them but they all had to do it. Nobody knew how long we were going to be on mandatory curfew nobody knew how long we were going to depend on essential workers. The only thing all the suddenly laid off restaurant workers knew was that they had no job, and they needed to fix that as soon as possible. Time passed and everybody adjusted to the regulations as best as they could. Now with regulations being changed and restaurants being able to reopen their doors to the public they began to face a new problem. Understaffed restaurants began to post Help Wanted signs but unlike before when they would post jobs and people would line up to try and get a job nobody came. No line was formed no calls were answered giving information on the job. Nobody came nobody answered the call for help. Now restaurants have to limit their menu to adjust to the workforce they have. As the community gets more freedom to go back to normal and are allowed to eat inside restaurants again they will expect full service. That puts restaurants in a very difficult situation they need to hire as soon as possible. They need to get back to the work force they had before the pandemic hit and they need to do it fast. 20 I
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That puts pressure on them to risk mass hiring and not getting quality employees. The food industry as always been dependent on those that work in it to be polite, attentive and thick skinned but those same people were laid off and had to find different jobs. Now in order to get them back restaurants will have to raise wages to compete with unemployment checks, they will need to try and win back those employees from their new jobs and that’s not going to be an easy task. Restaurant doors are reopening for inside dining, chairs and tables are going back to normal distances with social distancing now a distant memory the customer flow is slowly and steadily going back to normal. With meat prices already higher than before the pandemic the menu prices have already showed a price increase especially on beef items, so how much more will restaurants need to raise menu prices to be able to get the workforce needed to run them?
That’s just part of the problem the real problem or should I say the real challenge that they face is the workforce just isn’t there anymore. The workforce they had over a year ago has been dismantled and steered towards all kinds of different jobs. So with a lack of employees a menu pricing increase and another one on its way to help accommodate the employees they do manage to get. How many restaurants will be able to make it to the light at the end of the tunnel? How many mom and pop shops will make it past the pandemic side effects? How many people will answer the call when they see the help wanted signs? I guess we will all have to wait and see. So next time you see a Help Wanted sign ask yourself is it a help wanted or is it really a help NEEDED?
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The Revolution of Italian Cuisine Bernard MOUNT
The list of various necessities of life cannot be complete without the inclusion of food. If you want to lighten up a person’s mood, order some food or take them to the nearest food restaurant near you and let the food work its magic. The same applies to wanting the forgiveness of a loved one; just get some homemade cuisine alongside some flowers and bang, you’re good to go. We sometimes get bored from eating the same food over and over again. Over the years, food has come to serve as means of connecting and bringing people together from across the globe. This has been made possible by cooks and people sharing their traditional cuisines with the rest of the world on various social media networks. Let’s not forget the work of food bloggers and travelers who travel to certain places in the world to discover different dishes among the people in that country. 24 I
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How Italian Cuisine has become one of the Most Popular Dishes around the World Today Italian cuisine is a cuisine commonly known among the people of the Mediterranean Basin, which consists of a variety of ingredients, recipes, and cooking techniques. Italian cuisine is based mainly on the quality of the ingredients rather than the style or method of preparation. This has made it one of the most popular dishes around the world. The simplicity of the cuisine makes it easy to prepare even if you’ve never come across the dish before. This is because it generally consists of only two to four main ingredients. It also provides plenty of tastes and flavors that influence different cuisines around the world.
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Which is the oldest Italian cuisine made? Atriya is a cuisine developed in Sicily. It is mostly considered as the first real Italian cuisine. It is made from flour and water into long strings. It eventually became trii in Southern Italy, also known as spaghetti.
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Different Italian Cuisines
The various areas of Italy have different dishes they consume, according to CNN. In Central Italy, the common food consumed is spaghetti and pizza. Fish, potatoes, rice, sausages, pork, and cheese are also common among the people of Northern Italy. The Southern Italian cuisine comprises tomatoes, capers, peppers, olives, and olive oil, garlic, ricotta cheese, artichokes, and eggplants.
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Italian Rice Cuisines • Risotto Con Gamberi Risotto Con Gamberi is an Italian dish that uses rice (resorting rice), butter, olive oil, and almighty shrimp as the main ingredients. Other ingredients also include onions, celery, garlic, stock, white wine, and seasonings. •Risotto al Salto This Italian Rice cuisine uses risotto alla milanese or risotto al parmigiano, butter or olive oil was an ingredient. The butter or olive oil is spread into a pan and the risotto is added to the mix. •Risotto ai funghi porcini Its ingredient includes mushrooms, rice, olive oil, meat stock, butter, shallots, pepper, salt, and white wine.
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Italian Fish Cuisines
•Zuppa Dipesce This Italian seafood stew includes squid, mussels, clams, and shrimp. The base soup consists of clam, broth, white wine, and tomato sauce. •Seafood salad also called the Feast of the Seven fishes, is a seven-course meal eaten mostly on Christmas eve. This makes it one of the popular Italian seafood dishes. The number of fishes included has no limits. •Scampi Scampi is one of the simplest dishes of Italian seafood. Its ingredients include scampi or large prawns which are covered in a little spicy cherry tomato sauce, with garlic, onion, dried chili, and some seasonings.
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Italian Meat Cuisines •Pollo alla cacciatora This fish is known by Americans as “chicken cacciatore”. It ingredient includes a cooked bird (broiler), tomato sauce (must be spicy), herbs and some mushrooms. The bird is sometimes substituted for rabbit or hare. •Involtiai al pomodoro Also known as braciole are made by rolling small beef cutlets into bite-sized parcels with celery, cheese, pork, which are browned and covered in tomato sauce. •Picchiapo This cuisine was common among the people of Roman. The recipe involves pieces of boiled beef mixed with onion, olive oil, canned tomatoes, and some white wine. How the journey of Italian cuisine to popularity began? The journey first started when the people of Italy went to the United States of America in search of jobs. They had to make their own traditional dishes with the ingredients available. This brought about Italian-American cuisine. It made it impossible for the Americans not to fall in love with Italian food. 30 I
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Why everyone craves Italian food •Easy access to the ingredients The important ingredients needed for Italian cuisine are common everywhere provided you have a supermarket near you. This makes it easy for the dishes to be prepared. •Easy to afford Although the food is famous, it’s quite cheap. It’s easy to order pizza or make some lasagna without wasting much money on the ingredients. •The food is shared Italian food is shared among friends, families, and food blogs. This has resulted in the increasing number of people that consume the dishes. •Its health benefits Italian cuisine is considered one of the healthiest cuisines in the world. Some of its ingredients include fresh vegetables, olive oil, non-fatty red meat, chicken, and fish rush in vitamins. •Different varieties to select from Italian cuisine comes in different varieties which even makes it difficult for you to be selective, from rice to fish to meat cuisines, you’ll definitely find the best one for you. fooddrinkmagazine.com
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The influence Italian cuisine had on the British cuisine The introduction of Italian cuisine into the UK around the 1960s has provided informality as compared to the formality the UK restaurant possessed.
Pizza, one of the popular Italian dishes. Pizza is basically the Italian name for pie. History has it that it was consumed by ancient Egyptians, Romans, and Greeks, which has today improved tremendously with different toppings such as vegetables, meat, fish as well as fruits. Pizza is said to have modernly originated from Italy, the city of Naples. In 1869, queen Margherita with her spouse visited Naples and requested pizzas from the city’s Pizzeria Brandi. The variety she enjoyed was called Pizza Mozzarella which was garnished with soft white cheese, red tomatoes, and green basil. It was not long after named pizza Margherita after the queen of Italy. 32 I
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The immigrations of the Neapolitans into the United States for factory jobs made known of pizza to American cities and other immigrants in the late 19th and early 20th centuries. Since then till today, pizza has become one of the most consumed food worldwide with over 5billion sales each year.
Top Three kinds of Pizza and Their Toppings •Meat lover’s pizza Toppings; Cooked and crumbled Italian sausages or ground beef, bacon, and sometimes sliced ham •Deluxe / Supreme Pizza Toppings; cheese, bacon, pepperoni, red and green pepper, ripe olives, onions, basil. •Pepperoni Toppings; olives, bell peppers, tomatoes, pepperoncini.
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Health Benefits •The pizza sauce is mostly made from tomatoes which are rich in antioxidants like cycopene which can help reduce blood pressure, minimize cholesterol and even help in the prevention of cancer. •Pizza toppings like ham or beef can be a source of lean protein. Cheese provides the body with essential protein to build and repair tissues. •Green leafy vegetables contain vitamin k which helps reduce the risk of heart diseases. Carrots which are high in vitamin A play a very important role in eye health.
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When I first found out about the Stern and Bow, it was because my husband and I were bored out of our skulls. We had gotten to the point where we had visited the local restaurant scene so many times, it no longer felt special. My husband decided to look for some seafood, and wow! New restaurant that didn’t come up on our radar before. What a great place this is! So, I’ll be the first to say that this is going to be an unusual trip, because we had to go twice. The first time, there was no one there. The second, we got to see it when it was a fever pitch. What we found both times impressed us.
So, there’s a couple of things that I want to point out here: Their menu is heavily influenced by Louisiana fare. Actually, I’d say it’s more inspired by all of America’s hotspots for ocean fare. I saw some Maine, some Louisiana,and even a little bit of Cali. The raw bar here is outstanding. The selection alone is worth an entire article on its own, really. You can’t go wrong with anything here. Even the bread they brought to the table is a good choice.
The Food Oh my god, where do I begin? As a New Jerseyan, I’ll be the first to say that our state doesn’t always have good seafood. The Stern and Bow is an exception to that rule. The food here is not only ocean-fresh, but it also is cooked impeccably well. If you’ve ever lived in New Jersey, you know how hard it is to get seafood that isn’t a typical take. That makes it all the better. I loved their lobster rolls. My husband adored having their pasta primavera, which was served perfectly al dente. Though I also tried their crawfish (ahmazing and spicy AF!), their real crown gem was their New Orleans Gumbo. Who could have thought that such a petite bowl could pack so much flavor and satisfy a hunger as big as mine?!
The Drinks When you have a full menu filled to the brim with signature drinks, it’s hard not to write about it. The drinks here are innovative, flavorful, and pointedly artisan. Expect to see seasonal changes and subtle nuances that make each sip rewarding AF. While I did try to avoid drinking on my restaurant outings, the truth is that the bar here would be able to put most New York City bars to shame. That’s a massive compliment from a person who wants to live there for the bar scene alone.
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The People What really floored me about the Stern and Bow were the people behind it. This is the type of restaurant that can only happen when the entire staff is equally passionate about what they do. That’s why the head of NY Oyster Week is in charge of the raw bar, and why you have restaurateur Russell Stern at the helm. At one point, I actually had a run-in with the owner. He was able to regale our table with tales of checking out his first oyster shots in Louisiana, and even offered us a taste of the crayfish. He’s super-friendly, and that just kind of goes with the type of magic that you see in this restaurant’s ambiance. Speaking of ambiance...
The Setting If there is one pet peeve that I hate seeing in seafood restaurants, it’s the way that so many of them seem to want to be Red Lobster or Joe’s Crab Shack copycats. And, you know what I mean by that. We’ve seen it all. All the fisherman gear, the cheesy nets, and the same lighting since 1984. In New Jersey, it almost seems like that’s a requirement. I hope I don’t need to need to tell you that this is not the case with Stern and Bow, right? Right. 38 I
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Stern and Bow still carries oceanic nods to style, often found in its color choices. However, it’s not a cheesy look. It’s hard to ignore the nice table settings, the trippy modern artwork on the walls, and the overall sleek look to the place.
The Overall Verdict The Stern and Bow might just be one of the best seafood restaurants in New Jersey, and I’m not saying that lightly. This is the type of restaurant that you can go to with friends after work, but also works perfectly well for a date night where you want to impress that special someone. As for me, I’m pretty sure I just found my new go-to near home.
171 Schraalenburgh Road, Closter, New Jersey 07624, United States 201.750.3350 https://www.sternandbowrestaurant.c om/
5 MUST-TRY TRADITIONAL ITALIAN FOODS
There are so many existing Italian dishes, that it would be really difficult to go to Italy and try all of them out, or even just to mention them all in one article! Many traditional Italian ingredients, methods and dishes have moved to other places, and are now available to buy and eat in many countries outside of Italy! Recipes of traditional foods are also passed down from one generation to the next. Thus, a lot of families would have slightly different ideas as to how a certain dish should be made. Keep on reading to find out what 5 of the many traditional Italian foods are!
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PIZZA
Nowadays there are 2 types of pizza; Neopolitan-style and Roman-style. However, many pizzerias tend to opt for a mixture of both. Whilst Neopolitan-style pizza has a thick and fluffy crust, Roman-style pizza has a far more thinner crust and it is crunchier as well! Most pizzas in Italy do not contain a lot of toppings and they tend to use ingredients such as eggplant, artichoke and pumpkin, which are not very commonly found as toppings in other countries. So, beware of restaurants serving pizza with a lot of toppings as this is usually a strategy used to cover up cheap ingredients!
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PASTA
Pasta is very popular all over the world as it is very versatile and can be the base for many different sauces. Some of the most famous Italian pasta are spaghetti, penne and fettuccine. Each region in Italy has its own famous pasta recipes; for example, in Rome, Cacio e Pepe and Carbonara are quite well-known, and they are a must-try! Italian pasta sauces tend to be made with just a few ingredients, so that one can appreciate the different ingredients’ flavours.
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LASAGNA
This flat, wide noodle dish, originally comes from the region of Emilia-Romagna (although very much debated), and it is typically baked in layers with ragu, béchamel sauce and cheese in between. Even though it used to be a poor man’s dish, nowadays it has become a rich meal, widely served at restaurants all around Italy.
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Focaccia is probably the most famous type of flatbread in the world! Even though focaccia is said to have originated from Liguria, it is made in various regions in Italy, and they all look and taste differently! Focaccia tastes delicious even by keeping it simple with just a drizzle of olive oil on top. Some even top it with some rosemary, olives and cherry tomatoes.
GELATO
Well we had to mention something sweet, didn’t we? If you’ve ever tasted gelato, you would know it does not taste the same as regular ice cream. Gelato has less butterfat than ice cream. Thus, it is served a bit warmer, which in turn makes it easier for the flavour to melt in your mouth. Less butterfat also makes the flavours more intense and the texture smoother. As one can see from the list above, Italians tend to put less ingredients in their dishes than other countries. This evokes sophistication in their dishes and also helps one to savour and be able to taste all of the ingredients a dish is made of. Well, they do say simplicity is best! References Walks of Italy .(2017). The 16 Most Iconic Foods to Eat in Italy. https://www.walksofitaly.com/blog/all-around-italy/the-16-mosticonic-foods-to-eat-in-italy Tuscookany. (2017). What is Italian Focaccia and their regional difference? https://tuscookany.com/blog/what-is-italian-focaccia-and-their-regional-differences/ Culture Trip. (2017). What is Real, Authentic Italian Pizza Like? https://theculturetrip.com/europe/italy/articles/what-is-real-authentic-italian-pizza-like/
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100 Year Old Rule Change in Champagne Dave WINTERIDGE
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France is not renowned for the pace at which things change - the basis of law is still based from Napoleonic times! But in the Champagne region an established rule is about to be altered.
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Champagne vines have traditionally been planted at 1,5 metres distance to each other for over 100 years. It was believed that this was the optimal separation in order for the vine to flourish, have sufficient water and produce a decent yield of grapes. Vines like to be competitive and to struggle, the soil in Champagne is notoriously poor and chalky, and with the spacing of only 1,5 metres the fight for water was such that the vine would not over-produce fruit.
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There are a couple of reasons behind allowing vines to be planted upto 2,20 metres apart. The primary being our old friend - climate change. The president of SGV, Maxime Toubart was quoted as saying, "The aim is to accompany the necessary agro-ecological transition by adapting Champagne vines to climate change, while at the same time preserving the quality and unique quality of Champagne vines......” Which is a fancy way of saying that the increased space will allow more modern and efficient machinery access to the vineyard. It is estimated that by 2025 the Champagne industry will cut carbon emissions by 25% and the use of herbicides will be reduced by 50%. One other factor that has determined this outcome is that the climate has already changed and more drought is predicted for the region in the future. Although vines are happy to compete for water, the extra space between them should help them become drought resistant and produce the same quality yields that we have come to expect. Not everybody is happy with the change. The militant left-wing union, CGT, is extremely disgruntled and have been heard to say that this is no more than a cost saving exercise under the pretence of environmental friendliness! The union estimates that up to one quarter of the 10,000 employees in the Champagne industry could lose their job. There is also opposition from locals for no other reason than it is a change to tradition. To put this into perspective. The study that was carried out to determine whether an extra 70 cm of space would be beneficial in the future took fifteen years. The rule change still needs further approval from a governing body and Monsieur Toubart himself said, “It will be a long transition, over one, two or even three generations” fooddrinkmagazine.com fooddrinkmagazine.com
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Remaining Hospitality Restrictions Lifted Dave WINTERIDGE
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As of July 19 2021 the UK has lifted all remaining restrictions on the hospitality industry related to the Covid pandemic. But there is a big “but” Since April pubs and restaurants across the UK have gradually been reopening, first with outdoor areas only then, gradually, inside opening with seated table service and limited numbers. Finally, as restrictions have been lifted the need for seated service is no longer applicable and the British public can once again stand at the bar and enjoy a pint. Within the hospitality sector there is one area that is only just reopening for the first time – nightclubs.
And this is where the big “but” comes in. Boris Johnson, the UK prime minister, announced this week that from the end of September Covid Certification would be necessary to enter any crowded venue. This includes concerts, festivals and nightclubs. He said, “I don’t want to have to close nightclubs again as they have elsewhere, but it does mean nightclubs need to do the socially responsible thing and make use of the NHS Covid pass...” Proof of a negative test will no longer be valid and all clubbers will need to prove double vaccination. fooddrinkmagazine.com
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The nightclub industry, as you might imagine, is distinctly unimpressed. They state that carrying out checks will be unduly burdensome, costly and discriminates against their clientele, who are younger and, as yet, have not received Covid vaccination. The government argues that by the end of September, when the rules will come into place, all over 18’s will have had the opportunity to be vaccinated. Only two weeks ago both the prime minister and health secretary stated that “vaccine passports” would not be needed to enter hospitality venues. This was following a report that said the practicalities of enforcing such a rule would be difficult and costly for an industry that has suffered greatly during the pandemic. 52 I
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Then, a week ago the government said that it “reserved the right” to force venues to require certification “at a later date if necessary” In France, nightclubs reopened on July 9th after 17 months of complete closure and are only allowed to permit entry to either fully vaccinated customers or those who can prove a negative test within the past 48 hours. In an extremely entrepreneurial move many clubs have set up testing stations outside with rapid results. However, rules are about to change across the whole hospitality sector.
President Macron announced on July 12th that covid passports (Pass Sanitaire) would be required for anyone wishing to visit hospitality venues including just taking à coffee on a bar terrace. Since the announcement the debate in parliament has been raging, with many modifications being put forward. At one point terraces and outdoor dining areas would be exempt from the need to prove vaccination or negative testing but during the night of sunday 25th july it appears that the final text has been agreed. For customers to enter any building open to the general public, including museums, cinemas and government offices, they will need to show double vaccination or negative test within 48 hours or recovery from Covid. For bars, restaurants and other hospitality venues the same rule applies and will include terraces. The rules will also include staff that work in the industry. What is becoming clear is that the hospitality industry is going to continue having a tough time and that, certainly across Europe, governments will introduce stringent measures to ensure that the public are as safe as can be whilst in big crowds. Unfortunately, I foresee a number of flashpoints arising with our customers who are becoming tired of Covid restrictions.
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NEWS
CANCIÓN TEQUILA, AN AWARD-WINNING, ULTRA-PREMIUM TEQUILA LINE, LAUNCHES IN CONNECTICUT
Canción Tequila, an ultra-premium tequila line, further expanded its footprint in the U.S. today with the launch of a new market – Connecticut. Distributed by Angelini Wine Ltd. of Centerbrook CT, consumers across the state can now experience the top shelf agave spirit with Arizona roots in local CT restaurants and liquor stores. Also distributed in the Mexican beach town of Puerto Peñasco on the Sea of Cortez, Canción Tequila hosts an annual 4 day music festival called Circus Mexicus, making it an International brand with authenticity in culture and concept.
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Canción Tequila is the award-winning brand of 100 percent Blue Weber agave tequilas from international touring and recording artists Roger Clyne & The Peacemakers (formerly The Refreshments). Named after the Spanish translation of ‘Song’, Canción Tequila has found popularity on both sides of the border, boasting four varietals — Blanco, Reposado and Añejo— all having earned medals from national and international competitions, and the newly released Extra Añejo makes its public debut. Canción also boasts a 40% solar powered distillery in Jalisco, MX.
“We are proud to welcome new co-owners from Connecticut to embrace our brand and expand Canción Tequila’s presence on the East Coast,” said Alisa Clyne, co-founder of Canción Tequila. “Canción Tequila has been incredibly well received by tequila lovers and the momentum and excitement we’ve seen following our award wins across some of the industry’s most prestigious competitions further drives us to build out our national presence in the agave spirits category.” Canción’s partnership with Angelini aligns with the brand’s core values. The Connecticut distributor’s goal is to be the leader in the delivery of craft spirits and wines. Angelini provides customers and suppliers exceptional service and value, making its collaboration with Canción a perfect fit. “Angelini is very pleased to partner with Canción Tequila and to introduce their fine tequilas to the discerning spirits drinkers of Connecticut. We were deeply impressed by the quality of all fouroducts, and we look forward to making new friends for both Canción and Angelini as we present the line. Equally impressive was the commitment of the brand and distillery to environmentally friendly practices. Now, more than ever, it’s tequila time in Connecticut!” Said Julius Angelini, Owner of Angelini Wines. The Canción family portfolio offers four luxurious tequila expressions with suggested retail prices per 750ml bottle starting at $44.99 for Blanco (unoaked), $52.99 for Reposado (rested 9 months), $62.99 Añejo (aged 18 months), and $109.99 for Extra Añejo (aged over 3 years). Angelini will supply the state with Canción’s award-winning, core products including: fooddrinkmagazine.com
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“Blanco: Crystal clear brilliance conspires with melon and citrus to subtly harmonize and create an alluring nose. Floral agave with hints of quince and white pepper blend for a balanced encounter. The finish is smooth and enduring, leaving the palate with a warm and lustrous invitation to return. Reposado: Resting for 9 months in Bourbon barrels imparts a golden radiance with a viscous, buttery entry to the palate. A rhythmic balance of agave, hints of honey, and oak accents. Finishes with a smooth and smoldering crescendo. Añejo: Simple elegance begins with aging for 18 months in Bourbon barrels heralding a full nose of smoky, woody notes. A silky entry to the palate that finishes with a harmonious blend of sweet and dry tastes of agave, tobacco, and hints of vanilla. Perfect for sipping. Lingers with a long, silky glow. Extra Añejo: A celestial union of a premium Bourbon barrel and agave spirit allowed to rest and coalesce for over three years. Tequila’s legendary obsidian terroir meets the heritage of American White Oak Bourbon barrels to conjure seamless notes of dry fruit, woody smoke, and hints of caramel and butterscotch. The finish is an extravagant, refined experience of balance between sweet and dry in an alluring palate of agave at its best. Canción will be available in restaurants and retailers throughout Connecticut. For more info and for the Canción store locator, please visit: https://canciontequila.com/.
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OGGI’S COMMEMORATES 30 YEARS IN BUSINESS
SAN CLEMENTE, Calif. (Aug.16) – Oggi’s Sports | Brewhouse | Pizza is celebrating an honored 30 years in business. Aug. 16 marks the anniversary of 30 years celebrating family, friends, food and fun. Oggi’s, founded by brothers George and John Hadjis originated from a pizzeria style to a sports-themed restaurant, and shortly evolved into a pioneer of the brewing industry. With 10 Oggi’s award winning craft beers on tap, it is now a hub for the gathering of friends and family and serves as a modern meeting place where the love of pizza, great food, craft beer and sports collide.
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Oggi’s has remained a family-owned business since the day it opened its doors at its first location in Del Mar, Calif. in 1991. Now, spearheaded by George’s daughter and VP, Estella Ferrera the company continues carrying on its long-lived traditions. The franchise currently possesses 16 different locations spanning throughout Southern California and Arizona, all of which exude the same family-centric environment as the original location 30 years ago. The company continues to expand its franchise while holding to the belief that each location is a piece of the Oggi’s family.
“It is an absolute honor being such a deep part of the communities that our Oggi’s have served for 30 years! Our entire family values the meaning of family, friendship and community and do our best every day to spread that culture and love throughout Oggi’s,” said Ferrera. “We are constantly evolving and are excited to share our new technologies and experience over the next couple of years. Thank you for all of your support and love over these last 3 decades. We are excited for the future.” As the company reflects on the past 30 years, it pays due to the challenges and successes this most recent year brought about. While our Oggi’s are owned and operated by amazing families, surviving the COVID-19 pandemic reminded Oggi’s how important family is at all levels. Whether immediate family, friends that have turned into family, or customers that are considered to be family, the company would not be able to celebrate without it. Oggi’s franchise is proud to have seen sales trend upward by 14% from 2019 this past year. To celebrate its 30 year anniversary as well as a strong year of communal support, Oggi’s will offer its infamous Oggi’s Stix and award-winning Oggi’s craft beer for only $3 on our anniversary.
Join all of the Oggi’s families as they celebrate 30 years of delicious food and devoted customers. Here is to another 30 years that is yet to come. Get your beer and Oggi’s Stix fix on Monday, Aug. 16th from 11 a.m.-4 p.m. at select Oggi’s locations. Contact your local Oggi’s for details. About Oggi’s | Sports | Brewhouse | Pizza:
“Oggi” stands for “today” in Italian. It symbolizes freshness and “the here and the now.” It is congruent with high-quality pizza, pasta, salads, beer, and even sports. The Oggi’s franchise was originated by two brothers, George and John Hadjis, who began serving up their own pizzeria experience in August of 1991. After more than 20 combined years working in the technology industry, George and John opened their first restaurant in Del Mar, California as a franchisee of an existing local pizza chain. Throughout the years, the restaurant concept evolved from a pizzeria style to a sports-themed restaurant with many televisions, the addition of delivery, followed by the evolution into the brewing industry. For franchising information please visit, www.oggis.com.
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Craft Brewery Review: Riip Beer Company
https://www.beveragemag.com/c raft-brewery-review-riip-beercompany/
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