Bar Business TT Magazine

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MIX IT UP WITH ANGOSTURA MASTER MIXOLOGIST

The Business of Cocoa and Coffee in Trinidad & Tobago

Carnival Schedule 2020

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Business

Feature Article

Vol.2 Issue No.3 2019

The Leading Bar Business Publication in Trinidad and Tobago

Raising the bar on Food & Beverage • Business • Lifestyle

MIX IT UP WITH ANGOSTURA

e sat down to mix it up with Raymond Edwards, the Chief Brand Educator of the House of Angostura for some insight into his storied career. Over the years, Raymond has accumulated numerous accolades including winning the TTRHA National Bartending competition from 2007-2010, becoming “People’s Choice” at the 2009 Angostura Global Cocktail Challenge, and achieving the title of certified Master of World Spirits from the World Spirits Academy in Austria.

BBTT: You’ve been hailed as a ‘cocktail guru’ and have worked alongside some top mixologists, what spirit or blend in your opinion is the most versatile. What ingredients or spirit do you feel are under used?

Raymond: RUM! As a spirit category rum continues to grow despite being misunderstood. Rum should be the most celebrated spirit because of its layers, rich history and heritage.

BBTT: You recently attended the Bar Covent Brooklyn 2019, what can you tell our readers about the BCB? Raymond: Bar Covent is a platform that allows industry personnel to learn about spirit brands from across the world. It focuses on new industry trends and their impact on consumers through seminars, tasting booths, events and guest bartending shifts.

BBTT: Are there any other annual international exhibitions, cocktail festivals or competitions that you participate in?

Raymond: The Tales of the Cocktail on Tour events; which takes place in Mexico, Puerto Rico and New Orleans, the Bar and Nightclub Convention Las Vegas; Bar Convent in Berlin; the International Bartending Championship; Kontiki Rum Festival; Peru; Rum Festival UK and Barra Mexico.

BBTT: Can you tell us about the growing trend of low and no alcohol by volume (ABV) cocktails in the bar and beverage industry?

Raymond: Low and No Abv cocktails aren’t new. They are popular in Central Europe, and are growing in the USA and UK because they offer a new way to imbibe. It allows for moderation of your alcohol consumption while trying new flavors and mixtures and most importantly, save room for another beverage.

BBTT: What’s your biggest pet peeve within the bartending industry?

Raymond: When bartenders don’t have the foundation for the craft for example, ice can add an unknown edge to a drink.

BBTT: In your view, how has the role of women in cocktail culture and mixology changed?

Raymond: The role of female bartenders has grown over the past decade. They have become leaders across the industry. Last year, Kanesha Rajaram won the Caribbean Bartender Title. At Angostura our female Blending Team continues to lead the way by blending spirits of the highest quality, and this is a worldwide phenomenon.

BBTT: Is your favorite cocktail in fact The Queen’s Park Swizzle, what else do you typically order at a bar?

Raymond: The Queens Park Swizzle is one of my favorites, but I am not picky when ordering cocktails. I usually view the menu then stick to what I know.

BBTT: If you weren’t a mixologist, what would you be and why?

Raymond: A professional footballer! I captained my school team a long time ago, but now I’m scoring goals in glasses!

BBTT: Who are some of your biggest inspirations in the business?

Raymond: Tony Abu Ganim, Dale de Groff, Jeff ‘Beachbum’ Berry, John Georges, and Julie Reiner are a few people who have influenced me in the business.

BBTT: What do you find most rewarding and most challenging about your profession?

Raymond: The most rewarding part is experiencing new people and cultures. I have learnt that we are more connected than we think we are. The most challenging is getting others to believe that this dream is possible. It takes a lot of hard work and determination. As Buju Banton once said: “Them ah see the glamor and glitter so them think it’s a bed of rose.” You have got to love what you do and believe in yourself.

BBTT: What are 3 things you would tell someone who wants to pursue a career in this industry?

Raymond: One: Follow your passion. Two: Ensure that you have knowledge of the basics of bartending and the history of cocktail making, mixology and spirit production. Three: Be humble.

BBTT: What are some things that you want to achieve within the next 10 years, personally and professionally?

Raymond: I want to educate and re-establish an appreciation for rum: its history, legacy and mixability. I would also like to promote Trinidad and Tobago and eventually the region through Imbibing Tourism. I also want to create the TTBG (Trinidad and Tobago Bartenders Guild) and set a standard for the industry. Last but not least, I would love to create my own line of classic cocktail Elixirs/mixers. barbusinesstt.com

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Feature Article

100% backyard compostable hulus Vert Ltd. is a social enterprise involved in the research, manufacture and distribution of sustainable and non-toxic products for eco-conscious businesses operating in the catering and hospitality industries.

Single-use plastics and polystyrene are not only long-term pollutants at the forefront of a worldwide ecological crisis, but are created using materials and processes that are toxic to humans, wildlife, and the environment.

In 2016, Rhulus Vert Ltd. founders vowed to find sustainable alternatives for useful, convenient products that are fit-forpurpose and visually appealing without harming our one and only planet.

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They work with renowned and trusted companies worldwide such as Verterra to bring to the Caribbean a comprehensive product list of safe and ecological products. Their current product list includes flatware, cutlery, and food packaging - the perfect products for eco-conscious caterers, hoteliers, grocers, bakers, chocolatiers, supermarkets, brewpubs and many more.

It takes a village to raise a child and they want as many businesses, organisations, and enterprises to join the fight against single-use plastics by making the switch to sustainable products and materials. If you are passionate about supplying your partners, clients, and customers with safe, practical, organic alternatives to your current products and materials, Rhulus Vert Ltd. can help advise and manage a smooth and efficient transition.

any chemical coatings, waxes, dyes or additives. No trees are ever harvested or cut down for this line. Elegant but durable, these products are microwave and oven safe, and can handle hot and cold food, liquids, and oils.

VerTerra’s balsaware is perfect for boxed lunches, dropoff catering, gifting and amenities. Made of leftover balsa wood, rice paper liner, their sleek and stylish to-go boxes meld functionality and sustainability, and enhance any food service. The range inculdes collapsible boxes, fixed sided boxes, Click-and-Lock boxes, along with Verterra’s patentpending chef boards, everything you need for caterering and home entertaining.

Green Conscious They supply businesses throughout the Caribbean who are passionate about using safe, useful, sustainable products to promote a healthy planet. Rhulus Vert Ltd. is committed to helping Caribbean businesses to become leaders in their respective industry by transitioning to environmentallyfriendly products.

And that’s not all! VerTerra has worked to design the perfect wooden cutlery by using ridging and darting to enhance strength and prevent breakage. They also use a bake-in proprietary confectionery glaze to eliminate the wood taste other similar products have. Simply put, they work: sturdy, durable, and designed to preform like permanent products.

Sustainable and Non-Toxic Products The company’s flagship VerTerra palm leaf dinnerware was innovated in 2006, and has been awarded dozens of times for its unmatched quality. Dinnerware is created solely from unused fallen palm leaves and water; and without

Healthy & Safe At Rhulus Vert Ltd, we have a responsibility not just to the health of the planet, but its citizens, too.

Our products are entirely non-toxic and safe for single and long-term use.

Practical & Useful We understand that commercial products must be fit-for-purpose above all else if they are to succeed. We commit to researching and manufacturing sustainable alternatives which do the job you need them to do!

Environmentally Friendly Our product range will only ever use sustainable materials and manufacturing methods. Where possible, we will seek to use 100% natural and compostable resources.

Profitable but Affordable Rhulus Vert Ltd pledges to be profitable so we can grow and offer our products to more customers.

But we also ensure our range is always affordable for our clients and their customers.

Get in touch to see how Rhulus Vert Ltd can help your business to transition to sustainable goods.

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Volume 2 Issue No.3 2019

Raising the bar on Food & Beverage • Business • Lifestyle

Contents Food & Beverage

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Mix it up with Angostura Master Mixologist Raymond Edwards

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Business

Lifestyle

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Enduring the Impending Restaurant Holocaust

Eco Chic Products 100% backyard compostable

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The Business of Cocoa and Coffee in Trinidad & Tobago

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Latte Art 101

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Pushing boundaries in the Liqueurs industry Q&A with Regina King

Essential Barista Tools and equipment list you must have for café quality coffee

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Apothic: A Decadence 2 A Sensory Experience

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Coffee Menu Proportions & Types

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Classic Food & Wine Pairings The Heightening Trend of Low and Zero-proof alcohol Feature Recipes Mocktails

King’s Specialty

Phone: 868-620-KING (5464) Email: sales@kingsspecialty.net

King’s Specialty kingsspecialty

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Food & Beverage, Nightlife and Entertainment Schedule Carnival Schedule 2020 Directory Listing

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very so often interesting and exciting coffee drinks appear on coffee bar menus, and over the years this creative trend has also given rise to ever more artistic decorations on the classic cappuccino.

The ability to create latte art is one of a barista’s most impressive skills which offers a wide scope for creativity. Latte art is a fusion of two colloids and this skillful technique of preparing coffee is created by pouring microfoam into a shot of espresso, which generates a design or pattern on the surface of the latte with the brown crema (emulsion of coffee oil and brewed coffee) and the white foam. Of the two colloids neither are stable and, within seconds both significantly degrade as crema dissipates from espresso while microfoam separates into drier foam and liquid milk, thus latte art lasts only briefly.

The crema, a thick, golden-brown foam which is formed on the prepared espresso, is made up of oils, proteins and different types of sugar, and contains a major part of the espresso aroma. The more oils a coffee blend contains, the less stable the crema. For this reason, espresso coffee blends often contain a certain percentage of Robusta beans, as these beans only contain around 10 percent oil in comparison to the quality, highly-aromatic Arabica beans, which contain around 16 percent. If the espresso cups are not clean and if they have grease residues on the insides, the crema will also collapse more quickly due to the lowered surface tension.

Small changes in grind size can drastically affect the taste of your final brew. For instance, if you brew coffee that is ground too coarsely ground, the water will flow through too quickly and the coffee can be under-extracted making it weak and less flavorful. However, if it is ground too fine, the coffee can be over-

extracted and bitter. A coarser grind is recommended for darker roasted beans. The two main types of latte art are free pouring and etching. Free pouring is more common and requires less additional time in preparing. Commonly used motifs are the heart and rosetta of which hearts are simpler and more common in macchiatos, while rosettes are more complexed and common in lattes. Requiring multiple pours and lots of practice, more complexed patterns such as that of the tulip, wave heart and swan are possible. Creating decorative patterns with chocolate sauce using a squeeze bottle is an easy technique to try at home.

As the foam dissolves into the latte more quickly, etched latte art has a shorter lifespan than free poured latte. Generally performed with a coffee stirrer, etched patterns vary from simple geometric shapes to intricate drawings such as images of animals and flowers, and crosshatching. For coffee shops where speed is of the essence during peak times, a basic and quick method with cappuccino is to pour chocolate powder through a metal cutout in which an image, typically a flower, has been incised.

Seeing as coffee contains 98 percent water, optimum coffee water should be fresh, contain minerals and oxygen and have a low to moderate water hardness because the water quality has a great influence on the quality of the coffee.

Due to the demanding conditions of both the espresso shot and steamed milk, and limited by the experience of the barista and quality of the espresso machine, latte art can be particularly difficult to produce consistently with the pour itself, becoming the last challenge for the latte artist. The term latte is not reserved to coffee only as it also applies to other hot beverages containing milk foam such as cappuccino and hot chocolate.

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Food & Beverage

Feature Article

Essential Barista Tools and equipment list you must have for café quality coffee Giselle Gioannetti, Business Account Manager, Bar Business TT Magazine

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aving worked at a local coffee house franchise for a few weeks some years back, when discussions turn to coffee many expect there to be secrets and tricks involved in producing the perfect cup when in fact, it just requires some knowledge and practice along with the right barista tools and equipment.

In addition to the obvious - a great espresso machine, coffee grinder and fresh roasted coffee beans here’s a checklist of the essential and high-quality coffee tools you need to be a “boss barista”.

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1. GRINDER

2. COFFEE TAMP

Having a good grinder is probably the number one coffee tool to have if you want better coffee. Using the right grind will make or break your cup. The same goes for all brewing methods. Grind types take time to fine tune and your grind actually changes slightly depending on the beans you are brewing with.

This tool is important because how you tamp your coffee will affect how your espresso shot pours. Once you grind your coffee into the brewing handle, it then needs to be flattened and compressed otherwise, the water will flow through too fast. Tampers come in a range of shapes and sizes. For commercial locations and serious home baristas, calibrated tamps are becoming more commonly used which allows you to set a pressure threshold.

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3. WASTE TUBE/ KNOCK BIN

4. THERMOMETER

This is a dedicated bin usually round or square, with a bar across the centre at the top. You ‘knock’ the coffee puck (grind) out of the portafilter basket and straight into the bin using the centre bar. Perfect for use with your brewing handle and great if you want to recycle or compost the coffee grounds.

It’s vital to have a thermometer and take the guesswork out, because nothing is worse than scorched milk. The ideal temperature of steamed milk is between 55-65°C at which perfect caramelisation of the sugars and proteins in the milk is achieved. Recent studies have shown that steaming milk 70°C and hotter, not only burns the milk but shows as possible health risks.

5. MILK JUGS

6. SCALE (optional)

Available in 360mL (12 oz.), 600mL (20 oz.) and 950mL (32 oz.) sizes, milk jugs also known as pitchers, are used to steam and froth milk. They come in a range of stainless steel and Teflon-coated colours, specially designed to aid in producing micro-foam.

Dosing scales are optional for home users however it’s a must for commercial locations to make sure you’re grinding and adding the correct amount of coffee to your basket and to accurately weigh your shots as they come out, for optimal quality and performance.

7. ESPRESSO SHOT GLASS (optional)

8. CLEANING BRUSH AND CLOTH SET

Pronounced as espresso and not expresso, espresso shot glasses are highly recommended for commercial cafés, as well as home users great if you like to split your shots or if the height space beneath your handle is limited. These shot glasses are heat resistant glasses with widely used espresso volume measurements and designed in height and width to sit perfectly under any group.

It’s important to get cleaning products designed especially for espresso machines and for breaking down coffee oils and fats that build. The Pallo brush is great to clean the group head while flushing and the cloth set is perfect for wiping steam wands and keeping the espresso machine nice and clean.

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Food & Beverage

Credits ™

Volume 2 Issue No.3 2019 PUBLISHER Eureka Communications Limited CREATIVE DIRECTOR Jason Grillet BUSINESS ACCOUNT MANAGER Giselle Gioannetti DESIGN, LAYOUT & PHOTOGRAPHY Eureka Communications Limited DIGITAL & SOCIAL MEDIA MARKETING Eureka Communications Limited CONTRIBUTORS CARIRI, Robert Nunes, Andrew Gioannetti, Catherine De Silva ADVERTISING INQUIRIES 1 (868) 628-1555, 1 (868) 759-4170, 1 (868) 743-1027 info@barbusinesstt.com

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吀 䔀 䄀 䴀 ∠ 䤀 䐀 䔀 䄀 ∠ 匀 吀 刀 䄀 吀 䔀 䜀 夀 ∠ 匀 唀 䌀 䌀 䔀 匀 匀

Bar Business TT™ Magazine is a registered trademark owned by Eureka Communications Limited.

Bar Business TT™ Magazine is published every three (3) months by Eureka Communications Limited.

Address: P.O. Box 10250, St. James, Trinidad, W.I. • Tel: (868) 628-1555 • (868) 759-4170 • (868) 743-1027 • Email: info@jgeurekatt.com • Website: jgeurekatt.com

@barbusinessttmagazine

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The wine and food rule used to be simple: Red wine for red meat, white wine for white meats.

While there are no hard fast rules these days, a savvy foodie still understands that the right wine can make all the difference when it compliments your meal.

Red Wine

Red wine is made from dark-coloured grapes and they can range from a light to a bold red.

Light Red Wine: A Pinot Noir or Zweigelt suits a rich meal like Fried Salmon Fillet and gamier duck pátés.

Medium Red Wine: A Zinfandel or Merlot is ideal for fatty steaks like the Ribeye or T-Bone, but it pairs equally well with a roasted vegetable dish like Pumpkin Mac and Cheese.

Bold Red Wine: Have a glass of Malbec or Cabernet Sauvignon with your Filet Mignon and hard cheeses like Cheddar or Asiago.

White Wine

White wine is produced from the non-coloured pulp of grapes, which is why it’s light in colour and can taste dry, sweet or rich.

Dry White Wine: A Sauvignon Blanc or Pinot Grigio pairs well with and type of vegetable dishes like Thai Green Mango Salad or starches like Pesto Pasta.

Sweet White Wine: Enjoy a glass of Riesling or Moscato with cured meats in a charcuterie platter, with soft cheeses like Brie or savour it with a dessert such as this Chocolate Raisin Tart.

Rich White Wine: Chill a bottle of Chardonnay or Marsanne the next time you whip up a meal of Roasted Chicken or other white meat dishes. It also goes perfectly with heavy carbs like Potato Pasta with Sautéed Mushroom and Cream Sauce.

Sparkling Wine

While all Champagne is sparkling wine, not all sparkling wine is Champagne. Sparkling wine in general is bubbly and fruity, although not necessarily sweet.

Champagne: Balance out the acidity with rich, creamy cookies or some Eggnog, Bread and Butter Pudding if you’re feeling fancy. Salami slices and savoury tapas are ideal as well.

Cavas: Made of three different types of Spanish grapes, this wallet-friendly bubbly combines marvellously with Herb Crusted Lamb Lion and seafood dishes.

Prosecco: Typically served as an aperitif, you can serve this sweet, sparkling wine throughout your meal. From parma hams to seafood dim sums, it’s the perfect accompaniment for popular ‘party foods’!

Dessert Wine

Typically lower in alcohol content and undeniably sweet, dessert wines are incredibly easy to drink.

Moscato: Moscato wines come in sweet fruity flavours of apricot, peach and nectarine.

Pair them up with spicy Asian dishes for an aromatic finish and to tame the heat.

Port: It you’re having a soft cheese platter to end the meal, Port goes especially well with Blue Cheeses like Roquefort and Gorgonzola.

Madeira: Distinctive in both colour and taste- Madeira wines are tawny brown and come with higher acidity - they are generally paired with caramel-flavoured desserts as well as coffee.

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Food & Beverage

Editorial

Dear readers,

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his, our final issue of Bar Business TT for 2019, has developed into our proudest product, as we sought to highlight some of the best talents and products within TT’s vibrant food and beverage industry. Make no mistake, the last year has sadly seen the dismissal of thousands of workers in many sectors across the country, a doubtless testament to the nation’s enduring economic challenges. The closure of massive companies has shown to have massive implications for the communities they once operated in, and also adversely affects other sectors of the economy.

While small-scale food businesses continue to tread above water and even thrive, the restaurant industry, like print media and other traditional and long-standing industries, continues to endure crippling blows. The perpetual troubles facing restaurant owners are down to several factors, tangible and intangible. The beverage sector, however, is seemingly in good health and we suspect one of the reasons the industry continues to thrive is that it presents an ideal platform for drink connoisseurs and innovative entrepreneurs to express their locally-honed creativity.

This is becoming increasingly evident with the rise and expansion of small and medium-scale local producers of liqueurs, wines, and non-alcoholic beverages, chocolatiers and coffee shops. We want to celebrate this. We are aware that cocoa and coffee are particularly dear to the hearts of locals.

Franchises and local coffee shops are becoming increasingly popular and perhaps paved the way for a younger generation of coffee enthusiasts, who we anticipate will appreciate such related material within.

We explore the versatility of virgin (non-alcoholic) cocktails and the creative minds behind some local creations. Bar Business TT continues to deliver useful information and recipes to our readers, especially this time around, and we trust that you will enjoy reading and anticipate our next issue in 2020.

Jason Grillet

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The Heightening Trend of Low and Zero-proof alcohol

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n the drinks industry, the trend of low-alcohol and zero-proof cocktails, also known as, mocktails has become a major force, as consumers are actively seeking out better drinks alternatives. It’s not that people are completely withdrawing from alcohol altogether. However, what bars have discovered is that by rendering non-alcoholic drinks, it brings an entirely new stream of revenue.

We’re seeing more brands expand sparkling and plant-based water products with the steady decline of soda consumption, as consumers, especially millennials who are more health conscious and open to try healthier alternatives to traditional soft drinks.

There are people who are not drinking for a multitude of reasons but still want to socialize and take part on their own terms. As consumer awareness of the intricate and thoughtfully-produced beverages expands, non-drinkers have an opportunity to feel included with a drink that’s exceptional, with more choices available other than juice and carbonated drinks.

Non-alcoholic cocktails or mocktails are just as enjoyable as the regular ones. They have the complexity that people want in a drink and it gives the bartender or mixologist a platform to display their flair in ways they cannot with juice and soda mixers. Cocktail mixers allow for far more creative combinations than the latter two. Before the advent of cocktail-specific mixes, bartenders have been limited in their ability to concoct virgin cocktails, limiting themselves and their customers’ palette.

The hospitality industry has identified non-drinkers as an overlooked market and have recognised that catering to them results in an even more attractive bottom line.

As the sale of non-alcoholic or low-alcohol (hyphen) varieties continues to rise, it is anticipated that non-alcoholic beers, wines, and spirits will witness rapid growth over the coming years.

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Food & Beverage

Feature Recipes

5 Must Make

Virgin Sangria

INGREDIENTS • Citrus of some kind, oranges, lemons, limes, sliced into rounds with peels ON and seeds popped out • Berries, strawberries, raspberries, blueberries, apples, peaches, grapes, cherries (pitted) or other fruit on hand sliced thin, peel on • Ice • 1 bottle Sprite, 7up, Ginger ale, sparkling cider, or soda water (for something less sweet) • 1 bottle apple juice or white grape juice • Optional: Mint, basil, or rosemary for a little kick; muddled INSTRUCTIONS 1. Thoroughly wash all fruit and slice thin, Leaving the peels on for color and their delicious flavor.

2. Pour in juice and stir. Slowly pour in sparkling drink (soda or cider) and any additional herbs you’d like to add.

3. Refrigerate, covered, for at least 3 hours.

Strawberry-Citrus Mocktail INGREDIENTS • Fresh strawberries (or frozen – see notes section below) • Fresh limes

• Sugar • Water • Lemon-lime soda like Sprite or 7-Up

INSTRUCTIONS 1. Make a strawberry simple syrup by stirring together the water, sugar and strawberries on a medium heat until the sugar has dissolved. Separate the macerated strawberries from the simple syrup and keep aside to add to the mocktail.

2. Combine the simple syrup with lemon-lime soda, lime juice, and the macerated strawberries from the simple syrup.

3. Before you put ice or liquid in the glasses, garnish a glass using lime sugar, lime wheel and or a strawberry. Wet the rims of your glasses with a bit of lemon-lime soda and dip into the lime sugar for an added pop of citrus flavor.

4. Put ice in the garnished glass, pour the drink over the ice and serve chilled. * To make the lime sugar, simply mix lime zest with sugar until you get a good consistency.

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Moscow Mule Mocktail INGREDIENTS • 1/2 cup ginger beer (non-alcoholic) • 3 tablespoons fresh lime juice • 3 tablespoons club soda

INSTRUCTIONS 1. Mix ingredients in a copper mug 3/4 full of crushed ice.

2. Stir together.

3. Garnish with lime wedge. *If you want a real Moscow Mule, you can replace the club soda with some vodka.

Grapefruit and Rosemary Mocktail

INGREDIENTS Rosemary Simple Syrup: • 1 cup water • 1 cup granulated sugar • 3 sprigs of rosemary

Mocktail per 4 glasses: • 2 cups fresh pink grapefruit juice • 1/4 cup of the rosemary simple syrup • 4 cups sparkling water

INSTRUCTIONS 1. Rosemary Simple Syrup: In a small sauce pan on the stove, add 1 cup of water and 1 cup of granulated sugar over medium heat.

Dissolve the sugar for about 5 minutes. Do not let the mixture boil or crystals will form. Once the sugar has dissolved, pour the simple syrup into a heat safe container. Add 3 sprigs of rosemary and let steep for at least one hour. The syrup will keep in the refrigerator for ten days.

2. Mocktail per glass: Add ? cup fresh pink grapefruit into a serving glass.

Add 1 Tablespoon (1/2 oz) of rosemary simple syrup. Stir. Fill the remainder of the glass with sparkling water (about 1 cup).

3. Garnish with rosemary sprig and serve chilled. *4 large pink grapefruits make approximately 16 oz of juice. It’s very important that all the components of this drink are chilled.

Lavender Lemonade INGREDIENTS • 6 cups water divided • 1/2 cup sugar • 1/4 cup honey • 3 Tbsp dried lavender • 2 cups lemon juice

• Lemon slices and lavender petals for garnish • Blue or purple food coloring to make the color even brighter, optional

INSTRUCTIONS 1. Over medium heat, combine two cups of water and sugar, until sugar is dissolved. Turn off of the heat and stir in honey and lavender.

2. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture.

3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.

4. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those brunches! Serve over ice. *Fresh lavender is a must! To make this a cocktail, just add in a bit of vodka, whiskey, champagne… whichever type of alcohol you prefer for your drinks.

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Business

Feature Article

Enduring the Impending Restaurant Holocaust

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or a very long time, many restaurants in Trinidad and Tobago have seen and experienced the good days with business thriving and profits soaring. However, in 2020, for some these good days are coming to an end. In case you haven’t seen some of the warning signs, a few restaurant chains have closed underperforming locations while several other fine dining establishments and retailers who operate independently have also been forced to shut their doors.

As the restaurant holocaust approaches, it has become increasingly vital to pay closer attention to the rapid shift in guest dining trends, as well. Third-party delivery or food couriers have already had an adverse effect on the dining aspect of the restaurant industry, as have modern virtual kitchens and such innovations. If you own a restaurant or have considered opening one, it may be a good idea to reconsider your method of proprietary methods sooner rather than later to better attract and maintain customers and boost profits.

1. Simplify and modernize your menu Give the people what they want. Get lean, mean and green with your menu, which involves reviewing your product mix report from your point-of-sale system and knowing the cost of every item on your menus, which, by the way includes your beverage menu! It’s alarming that only a very small number of restaurants and bars actually know the cost of everything on their menus. After you’ve found your composure from the blow of identifying the gap between your theoretical and actual food costs, you’re likely to become motivated to redo your menu, which makes it great timing for a fresh menu design.

More than likely there are a handful of items on the menu that need to tacitly be removed. If you fear that you may start receiving death threats for removing some items that are such a favourite, take the favourites and list them as “classics.” A new menu alone will invigorate sales to a small percentage, while a properly engineered menu can increase profits by 15 percent or more.

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2. Become a better leader and weed out low-performance team members The days of being a deranged boss who screams and yells are over, as is the day of the manager who likes to stir up drama and bacchanal with his staff. Great people are drawn to work with great people alike and it would be a bad assumption for you to think that doesn’t apply to you or your market. Whether you like it or not, remember the restaurant and bar industry is really the hospitality business, peopledriven and people-focused.

Monitor closely but gently the remaining team members. As more restaurants look set to close in 2020, people will be searching for jobs and now is the time to crank up your recruitment drive. Revise and update job descriptions to attract the most suitable talents, and schedule and market a set day each week to hold open interviews.

In a fiercely competitive market, you must always be on the look-out as top talent and skill doesn’t remain unemployed for long.

3. Get with the data movement In restaurants and bars the POS system is mostly used as a high-tech cash register.

However, these systems can integrate with software to create a flawless connection, making you the smartest operator around.

When used properly, a cohesive system becomes a true customer relationship management tool that will automatically start a ticket upon check-in and provide the service team with information on guest preferences based on their dining history, which will surely wow and impress your guests.

4. Have cash reserves and jump on the delivery train After taking a deep dive into your profit and loss statement, identify where expenses can be cut back and with the extra cash, if any, take advantage of bargain deals such as great used equipment from prime restaurants, which will surge the market as it caves in.

Meanwhile, as most older folks prefer to get out of the house, the younger generations appear to want to chill at home and binge their favourite shows which, contributes to the biggest shift in the coming year of how guests choose to dine. If you’re not in denial, thinking this won’t affect your brand. Such measures, like creating a special menu for delivery, offering online orders and curbside/ pickup options should be considered and implemented during the calm before the story, so you ought to be prepared for when the demand for delivery begins.

Business

Feature Article

The Business of Cocoa and

By Mr. Robert Nunes

T

he business of cocoa and coffee occupies pride of place in the economic history of Trinidad and Tobago. With reference to cocoa, it is significant to note that its history in Trinidad and Tobago goes way back to 1525, with the cultivation of the Criollo variety by the Spaniards.

With the introduction of the Trinitario variety, which was derived through hybridisation between Criollo and the introduced Forastero cocoa, production took off in Trinidad and Tobago; such that by 1830, the country was the world’s third highest producer of cocoa after Venezuela and Ecuador, producing 20% of the world’s cocoa.

The cocoa industry eventually dominated the local economy between 1866 and 1920 during which time the world demand for cocoa products increased, and cocoa prices remained stable at an appreciable level. At that time, cocoa was at the height of its heyday and was rightly referred to as “King”. Subsequent to 1921, when local cocoa production peaked at 75 million lbs (34,000 tons), a combination of events led to the gradual decline in production. These included: • Decline in world cocoa prices due to a glut on the market resulting from overproduction, particularly in West Africa.

• The onset of the Great Depression of the 1920s.

• The appearance of Witches Broom disease (WB) in Trinidad and Tobago in 1928.

• The increase in world sugar prices.

• The development of the local oil industry, which competed for agricultural labour.

• The change of the agrarian system from plantation to largely smallholder.

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Successive governments have struggled in the intervening years to return the sector to its glory days. Despite the Government’s efforts, production declined significantly over the period 1969 - 1986, from 48,600 hectares under cultivation to 20,000 hectares, a major contributing factor being the shortage of labour for agriculture. Since then, the steady decline has continued unabated, covering production, exports, acreage under cultivation and farmer participation.

Annual production has plummeted to around 400/500 tonnes in recent times.

Further, the sector has traditionally been characterized by very minimal value added, with the prevailing business model being the export of high quality beans to metropolitan countries for the value added to take place, in the form of production of a variety of chocolates and cocoa-based products which are imported to satisfy local demand; the mainstay of the economic rewards therefore being reaped by the overseas manufacturers.

Over the past decade, however, a renaissance of sorts has started in the cocoa industry with a resurgence in production and the emergence of new generation of entrepreneurs, viz. artisanal chocolatiers, who have been breathing fresh life into the sector and providing a platform for local value added exploitation. At present, an estimated thirty (30) to forty (40) artisan/smallscale producers offer a wide variety of chocolates (in the main, dark chocolate) and other value-added products (such as cocoa powder and cocoa nibs), with varying flavour profiles. The mainstay of the producers, however, is focused on carving out a niche in the local market.

The cocoa renaissance is based on, and driven by, the following:

• Emerging entrepreneurial drive to exploit value added opportunities in light of a greater appreciation of the potential of the industry for employment and income generation, particularly in rural communities.

The potential is based on the fact that the Trinitario bean, which constitutes the mainstay of local cultivation, is the gold standard of cocoa bean, being prized all over the world for the production of fine quality chocolates. In this regard, the country is one of ten (10) countries in the world recognized by the International Cocoa Organization (ICO) for having 100% high quality cocoa (fine or flavour cocoa). The stock is in high demand everywhere for flavour. World cocoa production is estimated to be between 4.5 – 5 million metric tonnes and just 5% of the market is high quality, fine or flavour cocoa which fetches a premium price on the international market (in the region of US$ 5,000 per metric tonne, as compared to around US$ 2,200 per tonne for ordinary bulk cocoa).

• Technical support provided by the Trinidad and Tobago Cocoa Research Centre (CRC), the Cocoa Development Company of Trinidad and Tobago Ltd. (CDCTTL) and the Ministry of Agriculture’s Cocoa Research Section (CRS), Centeno.

Of particular importance are the CRC and the CDCTTL. The CRC, which is housed at the UWI, St. Augustine Campus, undertakes research in cocoa pathology (diseases) and molecular diagnostics, and also supports cocoa entrepreneurs through training, estate

Coffee in Trinidad & Tobago rehabilitation, flavour profiling, agrotechnology and other help. It also manages the International Cocoa Genebank (ICG) which is the world’s largest and most genetically diverse collection of cocoa germplasm, with more than 2,000 varieties of cocoa.

• Provision of financial assistance to the Montserrat Cocoa Farmers’ Cooperative in 2018 in support of their efforts to gain international recognition for their intellectual property through Geographical Indication (GI) registration for “Trinidad Montserrat Hills Cocoa.”

The Cocoa Development Company of Trinidad and Tobago (CDCTTL), which replaced the Cocoa Industry Board, has as its mission is to empower stakeholders by leading and facilitating the development of the fine or flavour cocoa sector in an efficient, innovative and transparent manner to increase production whilst ensuring adherence to international standards of quality, leading to improved value and a globally competitive industry.

GI is ascribed to a product based on unique qualities attributable to the product’s origin. It affords an invaluable opportunity at product differentiation and increases competitiveness of such products in international markets.

• Government’s recognition of the importance of the sector from an economic diversification perspective and its consequent willingness to lend support This recognition is rooted in Government’s appreciation of the significant income generation potential of the industry; its current worth being estimated at US$100 billion internationally. Further, it is projected to grow by 20% in the next ten (10) years.

Indicative of Government’s support are the following: • Funding of the research and developmental work of the Ministry of Agriculture’s Cocoa Research Section (CRS) at Centeno, which led to the development of the Trinidad Selected Hybrids (TSH) material, as well as their ongoing work with farmers. The breeding programme that created the TSHs is internationally known as one of the most successful cocoa breeding programmes ever.

• Its role in the establishment, in 2015, of the Trinidad and Tobago Fine Cocoa Company (TTFCC), a signal achievement as it is the country’s first cocoa bean processing factory which was set up as a public-private partnership with involvement of the Ministry of Agriculture.

TTFCC is now the standard bearer in terms of accessing export markets for high quality chocolates made from the trinitario bean.

The partnership agreement facilitated access to the Ministry’s land and sharing of the private enterprise’s processing facilities with local growers.

In considering the next frontier to be traversed in the evolution of the sector in Trinidad and Tobago, cognizance must be taken of the global industry trends, key amongst which are: • Increasing concern about the impact of food intake on health and wellness; health benefits being highest for dark chocolate owing to its higher percentage of cocoa which contains flavonoids (flavanols in particular) which have antioxidant, antiinflammatory and anti-clotting properties.

These are associated with health benefits such as lower blood pressure, improved

blood vessel health, improvement in cholesterol levels and improved cognitive functioning in older people.

• Sustainability; which is increasingly important on the European chocolate market and speaks to considerations about the ethical and environmental cost of cocoa production, and points to the need for certification.

The foregoing emphasizes the need for Innovation as a pre-requisite for the growth and development of the cocoa industry locally, viz. innovation commencing at the farm level (reduction of cadmium levels and a certified bean to bar production approach) and extending to new product and process development (innovative products, such as functional foods/nutraceuticals, with export market potential, including use of alternate sweeteners to sugar), new business models and marketing modalities (cluster type approaches which would allow for exploitation of economies of scale).

Cadmium, it should be pointed out, represents somewhat of a challenge for the industry to surmount. It is a heavy metal that is naturally found in soil - a result, for example, of volcanic activity, forest fires, and weathering of rocks— and is taken up by many plants, including cocoa plants. Cadmium accumulates in the body over time and can have detrimental health effects beyond certain limits. The limit suggested by the World Health Organization (WTO) is 0.3 micrograms per gram in dried plants, whilst California requires a warning label on products that have more than 4.1 micrograms of cadmium per daily serving of a single product. The CRC, which has been at the forefront of cadmium mitigation efforts for around 12 years,

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Business

Feature Article

The Business of Cocoa and

has indicated that the major cocoa producing areas are not affected by the cadmium problem, although cocoa grown in certain parts of Trinidad and Tobago exceed the maximum allowable limits.

The Centre is now working on a variety of soil amelioration methods and genetic strategies, both of which appear to be promising.

Turning our attention to coffee, the late historian Angelo Bissessarsingh informs us that coffee may have been first cultivated by the early Spanish settlers who planted cocoa in the valleys of the northern range; both commodities being ideally suited to the growing conditions of the cool and fertile environment.

Though, at the time, production quantities were small and mainly consumed locally, Trinidad coffee was considered, as reported by the historian, “to be highly aromatic and delectable”, though not as highly regarded as the Jamaican Blue Mountain variety. It is worth noting that Jamaica produces the arabica bean which is highly prized for its flavour profile (not unlike the trinitario cocoa bean); whilst the local bean is of the robusta variety. The beans differ in terms of planting material, taste and price, with the arabica fetching a premium price on the international market. Robusta beans have a higher caffeine content, which means that they produce a more bitter brew, though many locals have grown accustomed to the taste through long term patronage of well known brands such as Hong Wing and Chief.

In the Trinidad and Tobago context, it was not until approaching the middle to latter part of the 19th century that coffee began to show glimpses of its economic potential. Data provided by the historian

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shows that a quantity not exceeding 20,000 lbs. was exported to the UK in 1838, primarily to meet the demand of the coffeehouses which were growing in popularity at the time. Exports increased to over 40,000 lbs by 1883, a major contributory factor being the opening up of lands in the central range to peasant proprietors, arising from extensive land reforms carried out by then Governor Gordon.

In the aftermath of 1883, coffee production declined precipitiously, reaching a new low of 4,438 lbs in 1888.

This stemmed from lands being rapidly converted to cocoa which led to coffee being sidelined. As a result of the land reforms, cocoa production skyrocketed fuelled by high world market prices.

Although coffee production picked up steam a bit, rising to 20,000 lbs in 1892, it has struggled to reach acceptable market levels, fluctuating up and down on the lower end of the production scale. Nevertheless, the potential of this agricultural commodity continued to be recognized and efforts continued to be made to increase production.

Interestingly, the historian recounted that “during the early 20th century, in the poorer districts of east Port of Spain, where the barrackyards abounded, tiny one-door coffee shops began to spring up in numbers, being operated mainly

by Venezuelan refugees fleeing political persecution. These sold strong black coffee and sandwiches made from hops bread and fillings such as ham, cheese and buljol. The powerful black coffee was an appetite suppressant in a time and place where empty bellies were not easily filled”. Fast track to the latter part of the 20th century, specifically 1985, and coffee production in Trinidad and Tobago,

though somewhat improved over the early part of the century, was still far below optimal levels, registering 2,361 tons and declining to lower than one thousand tons in 1999. This notwithstanding the establishment in 1961 of the Cocoa and Coffee Industry Board of Trinidad and Tobago, with a mandate to ensure that the best arrangements were made regarding the handling and grading, as well as the purchases, sales, exportation and marketing of Trinidad and Tobago coffee and cocoa, with the goal of contributing to entrepreneurial endeavour in both industries and growth of the national economy.

No improvement of note has been recorded as we approach the close of the second decade of the 21st century, with production of green coffee beans still in decline and the industry considered by many as “dead”, with production over the period 2013 – 2016 averaging under one ton (CSO data). Identified contributory factors to declining production are high labour costs, pests and diseases, farm inefficiency, ageing farmers and the inability of the sector to attract young persons. Further, prices paid to farmers over the years by the now defunct Cocoa and Coffee Industry Board have also been fingered as a disincentive; such prices being unable to compensate the farmers for the investments made to upkeep their business ventures.

However, all is not lost as efforts are in train to breathe new life into the industry, a key driver being the Cocoa and Coffee Marketing Cooperative Society Ltd. (CCMCSL), an organization that seeks the

Coffee in Trinidad & Tobago interest of cocoa and coffee producers.

CCMCSL was reported to have initiated collaboration with the Ministry of Labour to establish small Co-operatives in coffee-growing areas and to be assisting the farmers in finding markets for their coffee. Further, an identified aim of the organization is to assist the producers to develop value-added products and to eventually provide all the hotels and guest houses with ground coffee.

As in the case of the cocoa industry, notwithstanding the availability of agricultural incentives provided by the Government, Innovation is critical to the revitalization of the coffee industry, as has been demonstrated by the online artisan coffee retailer, Roastel; which has innovated around the roasting and brewing of the robusta bean to create a premium product, Roastel Coffee, that has been well received in a number of restaurants and small coffee shops. The company, owned and operated by Hanson Harribans, Coffee Roaster, and his wife, has embarked on a quest to provide fresh, premium coffee and to create a new wave coffee culture in Trinidad and Tobago, notwithstanding competition from the established local chain, Rituals, and the international powerhouse, Starbucks.

In the context of Innovation, however, cognizance must be taken of industry trends. In this regard, it is noteworthy that the National Coffee Association (NCA), at its 2019 Annual Convention (March 7th – 9th), highlighted the following: a) Today, people are using their purchasing decisions to support companies that reflect their values and introduce new innovations; b) Consumers want healthy and functional foods (foods that are augmented with healing or nutritional benefits, like protein or antioxidants) and coffee is uniquely positioned as a potential functional food, being consumed by 64% of US adults, according to the NCA National Coffee Data Trends (NCDT) Report, and with scientific research continuing to link coffee to an expanding list of potential health benefits; c) The rise of ready-to-drink (RTD) coffee — especially with younger consumers — creates new opportunities for developing and marketing new products; d) Sustainability is a critical issue for the coffee industry; encompassing not only environmental considerations, but also issues such as packaging, waste management and supporting coffee communities at origin; e) Whilst the period of sustained astronomical growth of single-serve coffee systems has leveled

off, this segment remains well entrenched as the second most popular brewing method after drip.

Examples of potentially market-changing opportunities include product innovation with brewers or pods, pricing innovation that increases the value proposition, communication innovation that changes how consumers perceive single-cup, or channel innovation that puts single-cup in more locations.

Although a monumental task where coffee is involved, there is no doubt that with the support of all of the stakeholders, provision of appropriate funding and innovative approaches, both cocoa and coffee can contribute substantively to advancing the economic diversification agenda. As a key stakeholder, CARIRI, with its established Food Technology Capability and Facilities (new product and process development; food safety management systems; testing; plant layout; labeling and packaging, and pilot plant) as well as Innovation Facilitation Programmes, viz. Idea Advisory Service (IAS) and Innovation Gap Analysis Programme (IGAP) is well poised to play its part in this important undertaking.

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Business

Feature Article

Can you share with BBTT some milestones of your entrepreneurial journey and how did you decide to create speciality liqueurs?

• To be able to use our product offerings to showcase our country’s diversity, vibrancy and ingenuity whilst paying homage to years of home tradition and creating great memories for our customers.

• Establishing the “Help a Child to Strive” initiative (established this year) - geared towards assisting young children through the provision of school supplies and mentorship. With financial contributions from KS’ customers and KS directly, TTD6000 worth of stationery items was obtained for 12 children in need (ages 5-13) from Point Fortin. This was done in collaboration with the Point Fortin Police Youth Club, lead by Mr. Clifton Thompson - Police Constable, Community Relations Unit.

• Being able to support in the growth and empowerment of young ladies. King’s Specialty was an official Sponsor of the 2019 Bodacious Girls Gala, an initiative of Akosua Edwards of Enabling Enterprise and the Cleopatra Borel Foundation; being a volunteer to the NiNa programme - in July of this year, KS’ Owner - Regina King spoke with young ladies from the St. Jude’s Home for Girls on the theme “Preparation for the world of work”.

• Increasing the use of environmentally friendly materials - all serving items (cups, napkins, straws) are either biodegradable and/or compostable; use of recycled/recyclable materials business cards, wooden table displays and glass bottles.

• Receiving not one, but two (2) awards at the 2019 New York International Spirits Competition - Chocohlate Cream Liqueur: Silver, Qaanela Cream Liqueur: Bronze; being the only T&T brand to medal at this year’s competition. These Liqueurs were launched in July 2018 and were less than a year old when the awards were won.

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• Over the business’ existence from 2010 to present, KS has produced 4 Ponche de Creme flavours (now discontinued), 6 Fruit Liqueurs - Sorrel, Mango, Banana, Five Finger, Guava, Mint (currently on hold), 4 Juices with no additives, preservatives or artificial flavours - Orange, Grapefruit, Sorrel, Mauby and 4 locallycrafted, eggless Cream Liqueurs - Cheeri, Chocohlate, Licquir Brew and Qaanela.

Many are unfamiliar with the components and quality of a good liqueur can you outline these key quality compliments for us?

A good Liqueur should have a viscosity that allows for enjoyment be it on the rocks, as a base or addition to a cocktail or even blended with a hot beverage. Liqueurs are also used in cooking and baking due to the high flavour profile. If it is a Fruit or Herb Liqueur, one should be able to enjoy it chilled, clearly identify the main flavour/s and not be overpowered by the base spirit (rum, vodka etc.). There should be a balance between fruit/herb, flavours/spices (if added), rum and sweetener.

What do you consider to be the most important facets to starting up your business?

• Understand the barriers to entry - are there a lot of regulations?

Is start up cost very high/low? Is the market/industry saturated?

Is there a niche market that is currently under-served?

• Understanding your target market/s and the best way to serve your consumers.

• Being consistent (quality, professionalism, customer service etc.) in your product/service offering.

• Being resilient, dedicated, passionate.

• If you are starting off alone, be educated about the various aspects of business - sales & marketing, accounting & finance, production, customer service etc.; if you have a team - delegate, delegate, delegate.

You recently participated in Carifesta 2019 what were some of the highlights in your experience?

• Being able to meet and interact with local, regional and international visitors, performers and businesses from all walks of life.

• Being able to represent for Trinidad and Tobago through our products.

• Being a part of and selling out at one of the largest Caribbean celebrations of food, art, music, fashion, culture and commerce.

Your Award and recognition for excellence can inspire other SMEs what advice would you share to inspire entrepreneurs?

• Do not limit your aspirations.

• Always strive for the best that your product/service can offer.

• Don’t be daunted by the size of your business. Small businesses can achieve significant success.

• Your time will come. Don’t be intimidated by or feel “lesser than” because you have not achieved what other businesses have.

Instead, examine the principles they would’ve have applied, adjust it to your business model and be empowered to move forward.

What are your ‘flagship labels’ and Where is King’s Specialty most readily available?

All of our Cream Liqueurs are sold under the King’s Specialty brand and can be purchased at the following locations:

NORTH • The Terre Benie Shoppe - located at The Hotel Normandie - St. Anns • Uncorked Wines and Spirits Ltd. Tragarete Road • Upper Crust Patisserie - St. James • Vintage Imports - Woodbrook EAST • The Happy Gourmet, Valpark Shopping Plaza - Valsayn • D’ Trini Shop - Trincity Mall • East Yard - 27 Prince Street Arima SOUTH • Tradewinds Hotel - St. Joseph Village, San Fernando SUPERMARKETS: • JTA Supermarkets • Tru Valu Supermarket Further details can be found on King’s Specialty’s social media pages.

Delivery service is available across the country.

Can you share with BBTT any plans for the future... expansion? New range?

We are always working on new ways we can create great memories for our customers. Whilst we continue to tinker with new product options we are also working on making our products available in regional and international markets.

Christmas line?

We will have customised gift options for the Christmas/end-of-year season and also fun recipes to help spread the yuletide joy!

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Business

Feature Article

O

By Giselle Gioannetti, Business Account Manager, Bar Business TT Magazine

n behalf of Bar Business TT, I attended the Decadence 2 event hosted by Alstons Marketing Company Limited (AMCO). This was my first time attending an Apothic event! As a lover of red wine, I was elated to see Apothic Red and Dark featured on the e-invitation and excitedly looked forward to it. On May 16th 2019, invited guests were taken on an Apothic sensory experience hosted at Drink Lounge & Bistro and The Loft Art Gallery.

To begin the memorable evening, guests were welcomed at Drink Lounge & Bistro by ambassadors wearing lace blindfolds.

Upon entry, a glass of Apothic White wine was served. I thought it a very approachable smooth white blend. The atmosphere was relaxed and inviting to sip and mingle. Midway through my second glass, one of the Ambassadors approached me to follow her. I saw her do this with several others. We exited Drink and walked a few feet away to the bottom of a stairway. One at a time, we were blindfolded and guided up the stairs in single file.

Thankfully, I arrived all in one piece at the top!

Guests removed their blindfolds and were led to a room with appealing décor. Mesmerizing guitar music was performed live by artiste Mr. Stephen Roach. All elements combined, the mood was perfect with a hint of intrigue. Apothic is inspired by the “Apotheca,” a mysterious place where wine was blended and stored in 13th century Europe. Apothic Red is a masterful blend, featuring rich Zinfandel, flavourful Syrah, smooth Merlot and bold Cabernet Sauvignon grape varietals that come together seamlessly, with layers of dark red fruit complemented by hints

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of vanilla and mocha. Guests were asked to smell the aroma jars on each table and then try to detect similar aromas in the wine. Juan Botero, regional manager, E&J Gallo Winery made an impressive presentation, explaining the intricacies of each blend and taking guests on a sensory journey with the Apothic Red and Dark blends.

Apothic Dark is a smooth and bold red blend that features fruit flavours of blueberry and blackberry, with luxurious notes of coffee and dark chocolate. “In darkness there’s a romance that draws one’s curiosity and puts into motion the desire to taste the unknown.” I thoroughly enjoyed the entire sensory experience at Decadence 2. Having now tasted three of the Apothic wines, I found Apothic Dark blend to be versatile and my personal favourite. I contacted some other guests who also attended the Decadence 2 and here’s what they had to say: Alan Cabral – GM Island Beer Chill & Grill The Apothic events I’ve attended have been very well put together and if I compared them, Decadence 2 had a bit more excitement.

When reading the invitation I was curious and interested because all wines spark my interest. I buy Apothic wine all the time usually by the case and, have been enjoying Apothic blends since I discovered it in Atlanta, before AMCO started to distribute locally. Very regularly I watch television while eating snacks and drink a glass of Apothic at home. Attending Decadence 3 next year is not even a question! Just give me the date and time! In my opinion Apothic is the best range of wines in Trinidad and I would like very much to try the Apothic Brew blend.

Fernan De Gannes – The Buzz Ltd. I felt intrigued while going up the stairs having been blindfolded and was not familiar with the Loft Art Gallery. The temperature was warm but the overall sensory experience was unique, very well thought out and memorable. The décor was nice with good food, good wine, and good company. My favourite element of the event was being blindfolded, the jars with the aromas and dark chocolate. I preferred the Apothic Red and would drink it alongside eating beef, steak, or lamb but ideally, I prefer coffee with dessert.

Katrina Fisken - Webfx It was the third time attending an Apothic event. Decadence 2 was my favourite so far! I definitely anticipated a lot of smells, colours and textures when reading the invitation which said it was a “sensory wine experience.” To go up the stairs, I had to persuade my guest who was skeptical of being blindfolded and entering the unknown until, I myself had to be blindfolded and, was a bit terrified. I was unaware of the art gallery above Drink Wine bar. I definitely had a good time and my favourite element was the live music which added a nice touch and the décor transformed the event.

I enjoy drinking Apothic wine while eating light snacks or having a full-on dinner party. After attending Decadence 1 which was a chocolate and wine pairing, I surely welcome having Apothic wine along with dessert and would definitely attend Decadence 3 next year! To maintain a memorable experience, the organizers could go even further with the sensory aspect by taking people out of their comfort zones.

Keith London 11 – Prestige Committee Last year I attended the Decadence 1 event which wowed my taste buds and although I’m generally not so much of a chocolate lover, that chocolate was so good that the pairing of the two got me wired and completely activated my endorphins. Decadence 2 was more holistic and forced engagement. I wasn’t sure what to expect with a “sensory wine experience,” but, based on the first experience I knew it would be good! Going up the stairs blindfolded felt a bit strange but thrilling. Having to trust the person who was escorting forced the other senses to open up. I had no idea “the Loft” existed above Drink Wine bar as a venue.

I had a good time for the most part and very much enjoyed the guitar music. Rating the overall impression of the event experience from 0-10 with zero being the lowest, I will give it a solid 7.5. Between the Apothic Red and the Apothic Dark, I prefer the Red. Tevyn Gill - Entrepreneur My favourite element was the tasting of all three blends wines and the opportunity to network. It was classy, organized and well put together for an overall great wine-tasting experience. Since attending Decadence 2, I buy Apothic wine regularly as my go-to wine. Of the Red & the Dark, I prefer the red blend and would eat anything alongside drinking Apothic Red as I’m not really a picky eater, however, it was a nice experience having Apothic wine along with dessert at the event. I would definitely attend Decadence 3 next year. The segmented interactive element was very enjoyable and got the attendees’ attention. AMCO will have to come really good for Decadence 3 to top this one.

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Lifestyle

Feature Schedule North

Food & Beverage, Nightlife and Entertainment Schedule

Food & Drink

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Tuesday

Wednesday

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Friday

Saturday

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Jaffa Sunday Brunch Buffet Adults $275, Kids (6 to 12 yrs) $160

East Entertainment

French Connection Sunday Karaoke $10 beers, 2 for 1 cocktails, $45 platter specials

Trotters $100 Lunch Menu taxes included, Monday- Friday 11:30pm-2:30pm dine-in only

Food & Drink

Entertainment

Jaxx International Grill 2 for 1 on wings all day

Armada Lounge Karaoke Sunday with drink and burger specials

Toppers Happy Hour Monday-Thursday 4pm-7pm, half price drinks

Tropics Restaurant & Cocktail Lounge Mojito Monday 2 for 1 specials, live dj’s 7pm-12pm

Tropics Restaurant & Cocktail Lounge Karaoke and Tequilla Tuesdays 2 for 1 specials, live dj’s

Cookkin Vibez Happy Hour Monday-Wednesday 4pm-7pm

French Connection Latin Nights tequila, beers, beer bucket and bottle specials

Mini Bar Karaoke specials 7pm-9pm 2 4 1 on vodka, white oak, johnnie walker. beers, cocktails and shots specials

Jaffa afternoon tea buffet 4pm-6pm $165 + VAT per person

Drink Lounge & Bistro Girl’s Night 2 for 1 on specially selected and crafted cocktails

J. Malone’s Irish Pub & Restaurant Ladies Night 2 for 1 on daquiris, coladas, rum punch and mojitos

Zanzibar Happy Hour Monday to Friday from 4pm-8pm 2-4-1 on all cocktails

51 Degrees Infinity Thursdays Free Drinks all night long

Rhum Box 2-for Thursday from 12pm-6pm on hotdogs, BBQ chicken, fish, loaded chilli fries and burgers/ Thirsty Thursday 1/2 off on all drinks from 4 pm

Toppers Restaurant & Bar Thursday Night Live 9pm

Armada Lounge After work specials $35 cocktails, $20 shots, 2 for $25 white oak

Silhouettes Lounge Free Up Friday free entry before 12pm, drink specials

Rasam Restaurant Mexican Buffet Night from 7pm with live cooking & enterntainment $225 per person

Tropics Restaurant & Cocktail Lounge The Classics on the Courtyard with live music

Game Time Sports Bar Corporate Fridays from 4 pm drinks and bottle specials, cutters on sale

Brooklyn Bar $10 beer All day, every day

Fiesta Plaza Movie Towne Various Artistes live entertainment Wednesday & Saturday: 8:30pm-9:30pm

Central Food & Drink

Entertainment

South Food & Drink

Mario’s Specialty Sundays 2 Family specialty pizzas, 2L drink $169, all locations

Entertainment

Tobago Food & Drink

Entertainment

Jaxx International Grill 2 for 1 on wings all day

Tantra Pub & Lounge Happy Hour Monday - Thursday 4pm-6pm $8 Carib & Stag

Movie Towne All day movies TTARP Members $25, Tertiary Students $35

Mini Bar Movie Towne Karaoke Specials All day movies $30 7pm-9pm 2 4 1 on vodka, white oak, johnnie walker.

Beers, cocktails and shots specials

Nick’s Restaurant and Sports Bar 2 gourmet burgers or sandwiches for $99

Movie Towne All day movies $30

Pizza Hutt Wacky Wednesday 2 large pizzas from 6 combinations $129, all locations

Toppers Restaurant & Bar Happy Hour Monday-Thursday 4pm-7pm, half price drinks

Mr. Rango Cookhouse Tacos Combo All day, every day 2 tacos, fries and coke for $39.99

Mr. Rango Cookhouse Beer Specials all day, everyday 4 for $48 Carib & Stag and free fries with every purchase Hanggers Extreme Happy Hour specials on rum, whisky, vodka, draft beer 4pm-7pm

Movie Towne All day movies TTARP Members $25, Tertiary Students $35

Hanggers Extreme Krazy Karaoke Spacials All day every Thursday food and drink specials, free shots for all singers

Toppers Restaurant & Bar Retro Thursdaze happy hour Monday-Thursday 4pm-7pm, half price on selected brands

Mr. Rango Cookhouse Karaoke night 7pm-10pm

Jaxx International Grill 2 for 1 on cocktails from 4pm-1am

Nick’s Restaurant and Sports Bar Karaoke Night with drink specials, 2 chicken or alfredo meals for $99

Pizza Hutt Wacky Wednesday 2 large pizzas from 6 combinations $129, all locations

Bar Code Karaoke Thursday Free shots for all singers who take the stage

Club Next Free Drinks all night long

Time To Wine Buy one get one 1/2 off cocktail specials 5pm-7pm

Club Next Ladies night, ladies free before 11pm

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DIRECTORY LISTING ASSOCIATIONS & RESEARCH The Caribbean Industrial Research Institute (CARIRI) University of the West Indies, St. Augustine Campus, Trinidad P: 1-868-299-0210 E: mail@cariri.com W: http://www.cariri.com

Harvi Food & Beverage E: here@theharvilife.com W: https://theharvilife.com/

The Copyright Music Organisation of Trinidad and Tobago (COTT) #139-141 Abercromby Street, Port-of-Spain, Trinidad P: 1-868-623-6101/7311 F: 1-868-623-4755 E: cott@cott.org.tt W: http://www.cott.org.tt

Abraham Distributors Limited #48-50 Lady Hailes Avenue, San Fernando, Trinidad P: 1-868-652-1606 E: info@abrahamdist.com W: http://abrahamdist.com/

Trinidad and Tobago Beverage Alcohol Alliance (TTBAA) #127 Henry Street, Port-of-Spain, Trinidad P: 1-868-321-5356 E: info@ttbaa.org W: http://ttbaa.org Trinidad Hotels, Restaurants and Tourism Association (THRTA) #5 Hilltop Lane, Airway Road, Chaguramas, Trinidad P: 1-868-634-1174-5 E: info@tnthotels.com W: http://tthti.edu.tt Trinidad and Tobago Manufacturers Association (TTMA) #42 Tenth Street, Barataria, Trinidad P: 1-868-675-8862 E: research@ttma.com W: http://ttma.com

BAR SERVICES El Mundo Signature P: 1-868-746-2840 E: elmundosignature@yahoo. com W: https://www.facebook.com/ elmundosignature/

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BAR SUPPLIES

Bar Basics Limited #41 Carlos Street, Woodbrook, Trinidad P: 1-868-628-6720 E: barbasicstt@gmail.com W: http://www.barbasicsltd.com/

DISTRIBUTORS Alstons Marketing Company Limited (AMCO) Uriah Butler Highway & Endeavour Road, Chaguanas, Trinidad P: 1-868-671-2713 E: amcoworldofwines@ ansamcal.com W: www.amcoworldtt.com A.S Bryden & Sons (Trinidad) Limited #1 Ibis Avenue, San Juan, Trinidad P: 1-868-674-9191 W: www.brydenstt.com L.J. Williams Limited #2 Sixth Avenue, Barataria, Trinidad P: 1-868-674-1500 E: marketing@ljw.co.tt W: https://www.ljw.co.tt/

Oscar Francois Limited #133-135 Duke Street Port-of-Spain, Trinidad P: 1-868-223-9933 E: info@oscarfrancios.com W: www.oscarfrancios.com Vembev #18,Chootoo Road Ext., El Socorro, Aranguez, Trinidad P: 1-868-224-4238 E: Info@vembev.com West Indian Traders Don Miguel Extension, San Juan, Trinidad P: 1-868-638-2268 E: witorders@gmail.com Hibiscus Drive, Lowlands, Tobago, W.I. P: 1-868-639-1060 E: wittobago@gmail.com W: https://www.witltd.net/wp/

ENTERTAINMENT Movie Towne Multicinemas Trinidad Limited Invaders Bay, Port-of-Spain/ Price Plaza, Chaguanas/ C3 Centre, San Fernando/ Gulf City Mall, Lowlands, Tobago P: 1-868-627-8277 E: info@movietowne.com W: http://movietowne.com/

EVENTS Macknun Events Maraval, Trinidad P: 1-868-488-6519 E: macknunevents@gmail.com W: https://www.macknunevents.com/ The Party & Event Company #9 Central Warehousing Complex Chaguanas, Trinidad P: 1-868-671-3172 E: info@partyandevent-tt.com W: http://www.partyandevent-tt. com

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DIRECTORY LISTING FOOD & BEVERAGE PACKAGING

MANUFACTURERS

Container Central Unit #903 Fernandes Industrial Centre, EMR, Laventille, Trinidad P: 1-868-225-7575 E: sales@containercentralltd.com W: http://containercentralltd.com

Tropikist Beach Hotel and Resort Old Store Bay Road, Crown Point, Tobago P: 1-868-671-9143 E: tropikistbeachhotelresort@gmail.com W: www.tropikist.com

S. M. Jaleel & Company Limited Otaheite Industrial Estate, South Oropouche, Fyzabad, Trinidad P: 1-868-677-7520 W: http://smjaleel.net

Guy and Gordon Limited #87 Ariapita Avenue, Woodbrook, Trinidad P: 1-868-627-6986/7883 P: 1-868-624-3917 F: 1-868-627-4253 E: info@guyandgordon.com W: http://guyandgordon.com

LIQUOR MARTS

Santainers Limited Lot 5 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-637-3633 F: 1-868-632-2759

FIRE SAFETY IRP Fire and Safety Ltd #119 Boundary Road, San Juan, Trinidad P: 1-868-674-0693 E: csr.fse@irpltd.com W: https://irpltd.com/fse/

GOURMET & SPECIALITY FOOD STORES Malabar Farms Gourmet Shop #115 Long Circular Road, Maraval, Trinidad P: 1-868-628-7486 E: thegourmetshop@ malabarfarms.biz W: https://malabargourmet.com/ PLAN B GRAB N GO 56 Cipero Street, San Fernando, Trinidad P: 1-868-378-7371 E: planb.grabngo@gmail.com

HOTELS & CONFERENCE CENTRES Hyatt Regency Trinidad #1 Wrightson Road, Port-of-Spain, Trinidad P: 1-868-623-2222 E: trirt.reservation@hyatt.com W: http://www.trinidad.regency. hyatt.com

Icebox Liquors #14 Riverside Road, Curepe, Trinidad P: 1-868-223-1786 E: info@theiceboxliquors.com W: https://theiceboxliquors.com Look ah Liquor Mart #75 Roberts Street, Woodbrook, Trinidad P: 1-868-222-3131 E: lookahliquormart@gmail.com Miles Almandoz & Company Limited #39B Wilson Road, Scarborough, Tobago P: 1-868-639-2631 E: milesalmandozcoltd@gmail.com W: www.milesalmandoztobago.com

MANUFACTURERS Angostura Corner of Eastern Main Road and Trinity Avenue, Laventille, Trinidad P: 1-868-623-1841 E: css@angostura.com W: http://www.angostura.com Carib Brewery Eastern Main Road, Champs Fleurs, Trinidad P: 1-868-645-2337 E: askus@caribbrewery.com W: http://www.caribbrewery.com Crystal Caribbean Limited #10 Label Blvd, Industrial Estate, Trincity, Trinidad P: 1-868-640-8824 E: info@mycrystalcaribbean.com W: http://mycrystalwater.com

PRINT & SIGNS Ink Stop #33 St. Claire Avenue, St. Clair (on the corner of Kavanagh St.) Port-of-Spain, Trinidad P: 1-868-622-7834 E: inkstop@hotmail.com W: https://www.inkstop.co/ Pat & Max Limited #110 Eastern Main Road, Tunapuna, Trinidad P: 1-868-226-9343 E: sales@patandmax.com W: http://patandmax.com PrinTree TT/ The DocuCentre Ltd. #80 Woodford Street, Port-of-Spain, Trinidad P: 1-868-628-9330 E: printree@docucentre.co.tt Shop Online: www.printreett.com SCRIP-J #1 Fernandes Business Centre, Eastern Main Road, Trinidad P: 1-868-626-1234 E: print@scripj.com W: http://scripj.com Sign Tech Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-4752

barbusinesstt.com

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DIRECTORY LISTING PROMOTIONAL PRODUCTS/ GIFT ITEMS The Up Shop Building 4, Unit 406-408, Fernandes Business Centre Eastern Main Road, Laventille, Trinidad E: customerservice@theupshop. com W: https://theupshop.com Very Exciting Things Ltd. Building 4, Unit 406-408, Fernandes Business Centre Eastern Main Road, Laventille, Trinidad P: 1-868-626-3444/1272/1841 E: customerservice@ veryexcitingthings.com W: http://www.veryexcitingthings. com/

RESTAURANTS & LOUNGES Rizzoni’s Restaurante Italiano Movie Towne Level 2, Port-of-Spain, C3 Centre, San Fernando, Trinidad P: 1-868-627-7499 E: ryanchin@rizzoni-italiano.com W: https://www.rizzoni-italiano. com/ Southern Edge Night Club Paria Suites Hotel & Conference Center, South Trunk Road, La Romain, San Fernando, Trinidad P: 1-868-697-1442 E: southernedge.pariasuites@ gmail.com W: http://www.pariasuites.com/ nightlife Texas de Brazil 2nd Floor Fiesta Plaza, Movie Towne, Port-of-Spain, Trinidad P: 1-868-623-0022 W: www.texasdebrazil.com

SECURITY SERVICES & EQUIPMENT Telecom Security Services Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-3251 W: http://www.telecomtt.com/

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SHIPPERS/ FREIGHT FOWARDERS Cargo Consolidators Agency Limited #43 New Street, Port-of-Spain, Trinidad P: 1-868-223-7447 E: sales@cargotrinidad.com W: https://cargotrinidad.com/

SPORTS BARS & GRILLS All Out Sports Bar & Gourmet Grill 1st Floor Queen’s Park Oval, #94 Tragarete Road, Port-of-Spain, Trinidad P: 1-868-622-6730 E: allouttt.info@gmail.com How’zat Sports Bar & Cutters Stop #163 Tragarete Road, Port-of-Spain, Trinidad P: 1-868-628-1562 E: howzatsportsbartt@gmail. com Island Beer Chill & Grill One Woodbrook Place, Port-of-Spain & South Park, San Fernando, Trinidad P: 1-868-225-6916 Jaxx International Grill Movie Towne, Port-of-Spain P: 1-868-624-6566 Grand Bazaar P: 1-868-663-6566 Price Plaza P: 1-868-665-5369 Gulf City P: 1-868-653-6566 C3 Centre P: 1-868-657-7829 W: https://www.facebook.com/ jaxxgrilltt/ Rouge Sports Bar Buccoo Town Centre, Shirvan Road, Tobago P: 1-868-631-1663 E: rougesportsbar@gmail.com

WASTE DISPOSAL & RECYCLING ACE Recycling Limited #17A Yorke Avenue, O’Meara Industrial Estate, Arima, Trinidad P: 1-868-290-2970 E: acerecycling@gmail.com W: http://www. acerecyclingcaribbean.com Piranha International Limited #10-11 Bahadoor Street California, Couva & Lot 5 Kanhai Road Barrackpore, Trinidad P: 1-868-223-7444 E: info@piranhatt.com W: http://www.piranhatt.com/ The Trinidad and Tobago Solid Waste Management Company Limited (SWMCOL) #34 Independence Square, Port-of-Spain, Trinidad P: 1-868-625-6678 E: info@swmcol.co.tt F: 1-868-623-6534 W: http://www.swmcol.co.tt

WINE BARS/ MERCHANTS Solera Wines and Spirits Corner Tragarete Road & Gray Street, Woodbrook, Trinidad P: 1-868-628-7258 E: solera@angostura.com W: http://www.angostura.com The Naughty Grape #81A Mucurapo Road, St. James P: 1-868-628-9165 #14E Saddle Road, Maraval P: 1-868-628-9165 O’Meara Plaza, Arima P: 1-868-722-2695 Heartland Plaza, Chaguanas P: 1-868-735-3857 E:info@thenaughtygrape.com W: https://naughtygrapett.com Uncorked Wines and Spirits Limited #20-22 Tragarete Road, Port-of-Spain, Trinidad P: 1-868-379-4631

COMMERCIAL

PRODUCTS

PORTRAITS

EVENTS

PROFESSIONAL PHOTOGRAPHY BRUCE PEÑA 396-1733 LIGHTBRIDGE-STUDIOS.COM BRUCE.LIGHTBRIDGE@GMAIL.COM

CRANBERRY COCKTAILS CRIMSON SURPRISE

1 ounce Gin ¾ ounce St. Germain ¼ ounce lime juice Top up with Ginseng Up Cranberry Garnish with lemon slice

FORBIDDEN FRUIT 1 ½ ounces Bacardi Rum 1 ounce passion fruit juice Top up with Ginseng Up Cranberry Garnish with cherries