Vol. 59 ©
Spring 2019
BUILDING BETTER BEVERAGE BUSINESS ™
Angela Kuzma VP Global Operations, R+B
Marriott International
Summer 2014 • itmmag.com
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PUBLISHER’S LETTER What’s in the Mix for Beverage Trends This Year
Don Billings Publisher, in the Mix Media
“Trends, like horses, are easier to ride in the direction they are going.” – John Naisbitt
Everyone is putting out their beverage trends for 2019, so I’ve condensed a few of them that I thought had application to the on-premise. It’s an amalgamation from several of the trade journals such as Forbes, Beverage Daily, Wine Enthusiast and others. In terms of cocktail trends, they see a continued increase in nonand low-alcoholic spirits, along with more edible garnishes and a continued increase in unusual ingredients and pairings. There is a lot of experimentation with vegetable-based cocktails and novel flavors, such as rose and turmeric, all adding to a growing list of fresh, creative cocktails. As new lifestyles emerge, younger consumers are adopting more plant-based products in their diet, which are considered to be a healthier alternative to animal-based food. Additionally, new coffee trends with almond, soy and coconut-based drinks continue to grow. Several reports point to a more holistic view of health with added environmental health trends supporting an overall feeling toward wellness. Consumers are looking for more superfood ingredients in their drinks. And as you can imagine, CBD will continue to skyrocket as a popular ingredient. CBD has been promoted as an aid for pain, nausea, seizures, anxiety and depression. In the wine category, Rosé continues its happy ascent with more new releases – frozen Rosé and even beauty products add to its growth. More wine producers are “going green” with sustainable eco-conscious winemaking. Other trends, such as reduced use of plastics and canned wine, have moved from being novelties to being mainstream, as more producers come onboard. P.S. You will notice we have changed our masthead to emphasize our commitment to the on-premise. – Don Billings
p a health and wellness i eco-conscious f food-inspired r i l mocktails a n v g o n e w
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ONE OF THE MOST SUCCESSFUL SPIRIT LAUNCHES IN HISTORY A N D T H E M O ST FO L LOW E D S P I R I T O N I N S TA G R A M
AN ULTRA SMOOTH BLEND WITH NOTES OF VANILLA, HONEY, AND TOASTED WOOD
C O N TA C T YO U R L O C A L P R O X I M O S P I R I T S A C C O U N T M A N A G E R
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Contents
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Cover Story
34.
Interview with Angela Kuzma, Vice President, Restaurants and Bars, Global Operations, Marriott International
Features
12. 18. 42. 46.
The Adventures of George – The Japanese Highball, by Tony Abou-Ganim The Road to Prohibition, by Kester Chau Spring Into a New Wave of Cocktail Trends, by Sherry Tseng, Datassential Wine Service Challenges, by Edward M. Korry, CHE, CSS, CWE
Happenings
10. 50. 52. 56.
This and That – A look at recent stories of interest. Aramark Sports & Entertainment hosts their third annual partnership brunch. Education – You Can Always Learn More. IMI visits Bourbon country. CORE recognizes honorees at 4th annual Founders’ Dinner.
Properties
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The Fillmore opens in New Orleans. Eataly opens 37th concept in Las Vegas.
Recipe Articles
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Seasonal Spring Cocktails from Monin
CALERA:
A Sense of Place
T
o know Calera and get a sense of its wines, you should first know the pioneer of the Mt. Harlan American Viticultural Area, Josh Jensen. Josh was mentored in Burgundy, France, where his teachers were adamant that Pinot Noir and Chardonnay must be grown in limestone-rich soils to make great wines, just like in the Côtes d’Or. He found his perfect soil in early 1974 on Mt. Harlan in San Benito County, California. The Mt. Harlan AVA is located 100 miles south of San Francisco and 37 miles inland from the Pacific Ocean, and has predominately limestone soils. Jensen planted six small estate vineyards, each positioned in the Gabilan Mountains at elevations ranging from 1,800 feet to 2,200 feet, making Mt. Harlan one of the highest and coolest sites in the larger Central Coast AVA. In addition to their beloved Mt. Harlan single-vineyard wines, Calera sources Chardonnay and Pinot Noir grapes from top growers throughout the Central Coast region of California to craft Calera’s Central Coast wines. This region produces some of California’s most intriguing and up-andcoming wines. The ocean breeze and marine influence from the Pacific Ocean allows for a longer growing season, which when combined with idyllic sun exposure on the grapes, enables cool-climate varieties like Chardonnay and Pinot Noir to thrive. 2016 CENTRAL COAST CHARDONNAY Vibrant and inviting, this wine captures the essence of Chardonnay grown on the cool, windswept Central Coast. The wine is barrel-fermented with native yeasts, 100 percent malolactic fermented and aged without racking in French oak barrels (10 percent being new) for 10 months.
For more information contact Jessie Griggs at 314-537-7757 or jgriggs@duckhorn.com
2016 CENTRAL COAST PINOT NOIR Crafted using grapes from a handful of the finest vineyards on the Central Coast, this alluring wine offers lovely aromatics as well as soft, velvety tannins and vibrant fruit. The wine is fermented with native yeast in open-top fermenters and aged without racking in French oak barrels (10 percent being new) for 11 months.
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Contributing Writers BUILDING BETTER BEVERAGE BUSINESS Known as “The Modern Mixologist,” Tony is an accomplished bar chef, speaker and consultant who has created several original cocktail recipes, including the Cable Car, Sunsplash and Starlight. He has recently authored his second book, Vodka Distilled (Agate Surrey, publisher).
Tony Abou-Ganim
Larr y McGinn, Par tner Celeste Dinos, Par tner Don Billings, Founding Par tner
Kester Chau has a background in journalism and media design. She was the creative director of in the Mix media between 2011 and 2014. She rejoined the team in January of 2017 as the designer of in the Mix magazine. She was excited to put on her writer’s hat for this issue. kestercreative.com
PUBLISHER
D o n B illin g s E D I TOR I A L A N D D E S I GN
Kester Chau
Managing Editor – Michael Raven Designed by – Kester Chau of Kester Creative Copy Editor & Proofreader – Christine Neal Associate Editor – Celeste Dinos Associate Editor – Helen Benefield Billings A DV E RT I S I N G S A L E S
Rebecca Wilkie – Advertising Manager Rebecca@ITMmag.com 916-412-6142 E D I TOR I A L A N D BU S I N E S S OFFIC E 1 1 9 6 B u c k h e a d C ro s s in g Wo o d s t o c k , G A 3 0 1 8 9 P H O N E 7 7 0 - 9 2 8 - 1 9 8 0 | FA X 7 7 0 - 5 1 7 - 8 8 4 9
Sherry Tseng Sherry Tseng is a publications specialist at Datassential, a supplier of trends, analysis and concept testing for the food industry. She enjoys combining her background in research with her passion for food and beverages, to cover the latest trends in foodservice, from alcoholic beverages to global cuisines and flavors.
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Edward Korry Edw ard is an Associate Professor and Department Chairman, College of Culinary Arts, Johnson & Wales University, Providence, R.I. Edward carries many certifications as well as being past President of the Society of Wine Educators and an executive board member of the U.S. Bartenders’ Guild Master Accreditation program.
E M A I L m ike @ it m m a g .c o m WE B I T M m a g .c o m i n t h e M i x is p u b lis h e d q u a r t e r ly. R e p ro du cti o n o f a ny p h o t o g r ap hy, a r t wo r k , o r c o py p re p a re d by in the Mix is s t r ic t ly p ro h ib it e d w it h o u t p r i o r w r i tte n p e r m i ssi o n o f t h e p u b lis h e r. T h e a d ve r t ise r s a n d p u b l i sh e r a re n o t re s p o n s ib le o r lia b le fo r m is i n fo r m a ti o n , m i sp r i n ts, o r t y p o g r ap h ic a l e rro r s . A ll e le c tro n i c fi l e s su b m i tte d to in t h e M i x b e c o m e p ro p e r t y o f t h e m a g a zi n e . © 2 0 1 9 in the Mix a n d B u ild in g B e t t e r B eve r a g e B u si n e ss™ 1 1 9 6 B u ck h e a d C ro s s in g , Wo o d s t o c k , G A 3 0 1 89 . A l l R i g h ts R e se r ve d.
in the Mix is exclusively operated and owned by Incentive Marketing Inc . Submissions: Incentive Marketing Inc. assumes no responsibility for unsolicited manuscripts or photographs.
EDITOR’S LETTER
Mike Raven
Our springtime cover story is with Angela Kuzma. Angela is Vice President of Global Operations, Restaurant and Bars, for Marriott International. Don’t miss reading her interview and getting to know how she manages her role in the country’s largest hotel chain. Tony Abou-Ganim has a special “Adventures of George” story for us this issue. He visits Japan with Beam Suntory and experiences the Japanese highball. Our magazine’s designer, Kester Chau, has written a feature story about “The Road to Prohibition.” It details what led up to Prohibition becoming law in the U.S. Most people read about the end of Prohibition but don’t really know the extenuating circumstances of its beginnings. As usual, we have plenty of other features including a look at Eataly’s new Las Vegas store, a recap of CORE’s fourth annual Founders’ Dinner, a look at the new Fillmore NOLA, and more!
Cover shot by Megan Nadolski of Marriott International
Mike Raven Managing Editor, in the Mix Media
IMI
Spotlight
The Marriott Team – Jason Patrick Lawrence, Director, Beverage Account Management, Global Operations; and Heather Elmes, Beverage Account Project Manager, Global Operations. What are your responsibilities with Marriott? Collectively, we promote and support the success of 16 award-winning beverage programs within the world’s largest hotel company, Marriott International. What hobbies do you enjoy? We both enjoy staying active. You can find Heather on the soccer field at least three days a week and Jason is currently teaching his 3-year-old daughter how to snowboard. Heather is definitely the creative and artistic member of our team – painting, knitting and creating beautiful gifts for her friends, family and customers of her Etsy store, Gingermint. Jason typically flexes his entrepreneurial muscles for fun with real estate and home improvement, and loves spending the warmer months on the patio playing with his Big Green Egg. What is your favorite adult beverage? Although it might sound cliché, we both find the most pleasure in the company we’re with while enjoying our adult beverages. Our beverage team at Marriott International is comprised of true masters
in the industry, so we’re very lucky to be exposed to remarkable products, experiences and trend-setting mixology work conducted in our BARSTUDIO. We can easily agree that the magic is seldom in the liquid but more so in the setting and company with whom you’re enjoying your beverage. One thing you can’t live without? Easiest question yet: family. Spring 2019 • itmmag.com
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THIS
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Dogs, A New Defense Against the Dreaded Cork Taint North Coast, and surrounding wine country wineries and coopers, may soon have a new line of defense against dreaded cork taint: former drug-sniffing dogs from Chile. While corks are often the vehicle for passing TCA or TBA into otherwise healthy wines, the compounds can make their way into many other steps of the winemaking process. They’re also indiscriminate and can pose a threat to wines from any producer at any price. Prevention in wineries and cooperages typically involves atmospheric traps that can detect any airborne TCA menacing a space. The harder problem then becomes finding the source. So one cooperage is “going to the dogs.” “The basic chemical way that the wine laboratories do it right now is sort of somewhat limited,” claimed Michael Peters, Sales Manager at the Sonoma outpost of TN Coopers. Based in Santiago, Chile, TN Coopers has used Labrador Retrievers for the better part of a decade to hunt down the elusive spots where TCA and TCB begin, from drains to wood and conspicuous spaces in between. Now the company is looking to grow its reach again, this time bringing its Labs north. Hoping to gain clients in the North Coast wine country, the cooperage plans to demonstrate their canines’ craft for interested clients in early summer. Details of dates and the dogs have yet to be decided, Peters said. Source: Napa Valley Register
Boisset Collection announced its purchase of Oakville Grocery, scheduled to close in early 2019 Founded in 1881, Oakville Grocery is the oldest continually operating grocery store in California and has been a destination for nearly 140 years. The purchase includes the Oakville store and property as well as the Healdsburg location and the brand from the Rudd family. The Rudd family, proprietors of Rudd Estate and PRESS Restaurant, completed significant restoration of the Oakville property, grocery store and adjacent Victorian house during 11 years of ownership. It joins Boisset’s family-owned portfolio of historical wineries and lifestyle and gourmet retail destinations. “I have always adored the Oakville Grocery for what it represents for Napa Valley, for California and for America,” says Jean-Charles Boisset, Proprietor of Boisset Collection. 10
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A Trend in “Micro Lists” is a Boon for Wine Lovers Less is now more. Last year, for the first time, the annual World of Fine Wine restaurant wine list awards included a category of “micro” lists. “They’re a worldwide phenomenon,” says super-sommelier Rajat Parr. He recently designed a 75-item wine list for San Francisco’s just-opened Trailblazer Tavern, a Hawaiian comfort food haven and part of the Mina Group. The shorter-is-better trend is also a huge boon for drinkers. Micro lists are less intimidating and easier to navigate, for sure. Also, there’s no room for error. “The micro list should exist just like a best-hits playlist, with every option the best of its kind for value,” says Brandon Borcoman of New York’s Charlie Bird, the competition’s North American winner. Source: Bloomberg
Wine’s Glass Ceiling and the Winery Working to Shatter It One winery of distinction in California is working hard to change the ratio of women to men in the wine industry. J. Lohr Vineyards & Wines has deeply considered why women get into the wine industry, and how to support their journey once they break in. Like many wineries, J. Lohr is family-owned and still helmed by a man, but J. Lohr is also the proud home to two of the most highly-regarded women leaders in wine: Kristen Barnhisel, winemaker, and Cynthia Lohr, co-owner and brand advocate.
The Lost Wine Consumer of 2019
Europe wants to lead the fight against plastic pollution. On January 18, EU member states confirmed the provisional agreement reached between the presidency of the Council and the European Parliament on a new directive to introduce restrictions on certain single-use plastic products. In 2021, European citizens will say goodbye to plastic cutlery, plastic plates and plastic straws, among other products.
The biggest surprise was that the millennial customers weren’t making ANY move toward becoming wine consumers. They are getting older, with the oldest now 38 and the youngest 23. Their average age is now 30 and it’s a big cohort. Some of them should have money and be gaining an appreciation for wine, shouldn’t they? They should have grown in consumption share – even modestly in the past five years – but the data didn’t support that assumption. That’s a big deal and led to the next question: Why isn’t the young consumer moving into wine as a beverage of choice? The short answer is that the wine industry is fading away from consumer consciousness. We aren’t attracting interest from younger consumers. Wine just isn’t connecting with them. It’s expensive compared to craft spirits and beer, which is an issue with this frugal-hedonist population. Why spirits? It starts with price. You can buy a 750 ml bottle of Maker’s Mark for $28 in stores. It won’t oxidize and contains a little over 25 one-ounce pours, easily lasting several months even for a regular drinker. Or you can buy a $28 bottle of above-average wine that will produce about five average-size glasses, and you have to drink it all that night. Wine is boring to the young consumer who has a short attention span, and for whom activity, health, the environment, causes with an egalitarianism theme and fun are important both conceptually and as values. The wine industry is just not hitting any of those elements to attract their attention.
Source: Forbes
Source: SVB on Wine, The Business of US Fine Wine
Source: Forbes
The End of Plastic Cutlery, Plates and Straws: EU Market Says Goodbye to Single-Use Plastic Products
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The Adventures of George by Tony Abou-Ganim
The Hakushu Whisky tasting
The Japanese Highball “The beauty of a well-made highball lies in its simplicity and attention to the details!” — Tony Abou-Ganim After a long day of travel, George finally found himself in Las Vegas, checked into his room at the Delano, and in need of some liquid rejuvenation! After dropping off his bags, he headed straight to Libertine Social inside Mandalay Bay for a little stimulation. The bar was bustling with what appeared to be the gathering of convention-goers celebrating the end of a busy period of meetings – George knew the look very well. He was able to secure a stool at the far end of the serpentine bar, facing a strange looking contraption that somewhat resembled a beer tap and a soda fountain machine, from which a bartender was dispensing a drink. “Hello, I’m Jose. Here’s a food and drink menu, and I’ll be right back to get your order,” the bartender greeted George. George perused the menu and settled on the Libertine Burger with “Kraft-Ed” cheese and caramelized onions, and the Belgium fries. Looking over the cocktail menu, he was leaning toward having one of the Swizzles but was still very intrigued with whatever was being served from that tap device. “What looks good, my friend?” Jose inquired. “Well, I’m going to have the Libertine burger and fries, and to drink, I was curious … what do you serve from that fancy contraption?” George 12
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asked, pointing to the highball machine. “That’s our Japanese Toki Highball Machine. There are only two in Las Vegas and we have one,” he replied. “We serve a traditional Japanese highball featuring Toki Whisky, and the machine produces an extremely carbonated soda water. We add a dash of Yuzu and a twist of grapefruit.” George found the highball to be light and refreshing with just the right amount of Whisky to soda, and he was pleasantly surprised by the intense amount of carbonation the machine afforded. He also found it to be the perfect complement to the richness of the two beef patties grilled on a flattop, smothered with cheese and caramelized onions, which he was devouring. “Another Toki Highball, please,” he requested. “Put that one on my check and I’ll have one as well,” the gentleman sitting next to George interjected. “Hi, my name is Karl. I work for Beam Suntory and we sell Suntory Toki Japanese Whisky – glad you like it.” “It’s great. I’ve never had Japanese Whisky before and definitely never served from a machine like this,” George replied. “Toki is a blend of Whiskies produced at three of our distilleries – Yamazaki, Chita and Hakushu,” he explained.
RIGHT: The Hakushu and the Yamazaki 18-year-old Whiskies BOTTOM LEFT: Highball draft handles served in traditional mugs. BOTTOM RIGHT: The traditional Japanese dish, Takoyaki, with highballs in mugs.
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The Yamazaki 25-year old, served neat.
“This machine is designed to mix a classic highball consisting of Whiskey and soda water, but with a very high level of carbonation. They are very popular in Japan and if you visit any izakaya (gastropub) you will find people drinking highballs, generally made from this type of machine.” “Fantastic! Who knew such a simple drink could be so incredibly elevated,” George remarked. “I guess I need to make a trip to Japan to experience it for myself.” “I’m headed there in a couple of days to visit the Yamazaki and Hakushu distilleries. You should join me,” Karl invited. “Really? I would love to! You’re not joking, right? You’re sure you wouldn’t mind me tagging along,” George replied, happily accepting Karl’s offer. “No, it would be great. I’m going by myself so it would be great to have some company,” he responded. “I’m in!” George quickly paid his tab, thanked Jose and bid goodnight to Karl with plans to meet up with him in Tokyo. Two days later, George was on a 17-hour flight to Japan, with a newfound sense of adventure to discover Japanese Whisky and the art of the highball. After landing at the Narita Airport, George caught the train to the Shinjuku neighborhood of Tokyo where he had booked a room at the Hotel Gracery. Once checked in, he was excited to explore Tokyo and have his first highball 14
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Cocktail with Hibiki 17-year old, served at New York Bar atop the Park Hyatt Hotel.
in Japan. George met Karl at a little joint called the Troll Bar, and “little” surely described the place as it only had six seats! “Konbanwa and welcome to Tokyo!” Karl said, handing George a highball. “Kelly, our wonderful bartender, made this for you with Suntory Kakubin Whisky, which is not available in the United States but you’ll see it everywhere in Japan. Kanpai!” George settled in nicely to the pace and vibe that is Tokyo, but after three highballs and nothing more than some otsumami (bar snacks consisting of peanuts and spicey rice crackers), he was ready for a more substantial meal. They paid their check, thanked Kelly for her wonderful hospitality and took her recommendation to eat dinner at Gindaco, which specializes in Takoyaki (made from a batter shaped like a ball and filled with minced octopus, pickled ginger and green onion). Once they arrived at Gindaco, Karl ordered some pork shumai, two orders of Takoyaki, and two Suntory Whisky highballs. The highballs were produced from a machine that resembled a draft beer fountain and were served in mugs, similar to beer, over beautiful ice with that telltale carbonation that was now defining the Japanese highball. After dinner and several more highballs, George was finally feeling the effects of the long flight, not to mention the many highballs consumed. Knowing tomorrow was their first distillery visit, he decided it was time to head back to the hotel and call it a night. The next morning, they boarded the Shinkansen (bullet
train) to Kyoto where they would visit Japan’s oldest distillery, Yamazaki. Karl had arranged a tour so they went straight from the train station to the distillery. George was excited about arriving early and the prospect of buying some of the wonderful Whiskies produced there, which he had been told are hard to find in the States. After checking in, they headed to the gift shop only to discover that the rare Yamazaki and Hibiki Whiskies that are so sought after were also not available for sale here, either. It was now time for the distillery tour, which was fantastic and reminded George of his visit to Scotland. The tour took them through all the stages of Malt Whisky production, from malting, mashing and fermentation to distillation and finally maturation, at which point they were all seated at tables in a tasting room. In addition to trying several expressions of Hibiki, the tasting concluded with a “hands-on” demonstration of how to make a proper highball. George was amazed at the attention placed on what appears to be a very simple drink consisting of just Whisky and soda water. But it was this ritual – with consideration placed on the glassware, the importance of great ice, the chilling of the Whisky before adding the chilled soda water, not to mention the importance of using a highly carbonated soda water – that elevated this unassuming libation to perfection. “This is wonderful, light and refreshing with just the right balance between Whisky and soda. And those bubbles
– wow, it’s like the drink is dancing in my mouth!” George proclaimed. With their highballs finished it was now time to visit the bar to purchase tastings of the Whiskies produced at the distillery. They were both thrilled to find such an extensive offering of expressions available for sale, but only in tasting portions. After pursuing the menu, George settled on a flight of Yamazaki 12 year, 18 year and the very rare 25 year, while Karl went for a flight of Hibiki that included a taste of the 30 year. George found the Yamazaki 25 year to be simply exceptional with notes of dried fruits, figs and raisins, peaches, apples and walnuts on the nose. On the palate, the Whisky was so rich and creamy, revealing sweet sherry, toasted almonds and oak giving way to cinnamon, nutmeg and vanilla, with a long, long finish that exposed dark chocolate, licorice and stewed tree fruits. “These are all amazing Whiskies, but I have to say this Yamazaki 25 year aged entirely in sherry casks has got to be one of the finest drams I’ve ever tasted!” George declared. He continued to taste the wonders of the Yamazaki 25 year as it lingered on his palate for the entire trip into Kyoto, where they would spend the night before returning to Tokyo in the morning. Dinner was at a wonderful place called Bar K6 where they had amazing steak cutlet sandwiches and drank Hibiki Blender’s Choice. After dinner George was ready for bed but Karl had other plans.
The Hakushu 25-year old, served neat.
The Hakushu 30-year old, served neat.
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The Highball Ritual – Elevate your highball experience! 1. Proper glass – crystal highball glass 2. Ice – large, hard, dry, clear, cold cubes 3. Chill glass – This allows for the ice to temper as well as chilling the glass. (Dump out any melted water.) 4. Add Whiskey over ice and stir 20 times. 5. Add chilled Q Soda Water.* 6. Stir only once to mix, so as not to disturb the bubbles. 7. Garnish with a swath of grapefruit peel (optional). * I prefer Q Soda Water as it has a great amount of carbonation and comes the closest to that produced in a Japanese Toki Highball Machine. Simple, yet elegant and so wonderful when done well! LEFT: The Yamazaki classic highball with heavy carbonation visible.
“Let’s have a nightcap!” Karl announced. “I know just the place!” Fifteen minutes later they were sitting at the bar inside the Kawaramachi-Sanjo Liquor Museum, where Yukiko was making them highballs with Yamazaki 10 year. “They don’t make the 10 year Yamazaki any longer but we have some stashed away. I hope you enjoy it,” Yukiko explained. “I do, and you make a wonderful highball. I’ll have one more, then I really need to get some sleep,” George proclaimed, paying the check and saying his goodbyes and leaving Karl to hold down the bar without him. Back in Tokyo, Karl had a full day of sight-seeing planned, which included visiting Bar High Five, the wonderful Ginza-style cocktail bar from barman extraordinaire Hidetsugu Ueno. As it turns out, not only is this one of Tokyo’s most respected bars but it also offers one of the city’s largest selections of Whisky. “Konbanwa,” the barman greeted them each with a warm hand towel and a small bowl of otsumami. “We would love to see a cocktail menu,” Karl requested. “We don’t offer a menu but can make any of the classics or craft something special for you,” the barman replied. “Whisky highball?” Karl asked. “What’s your preference in Whisky?” “Hibiki please,” Karl answered. The highballs were served in tall crystal glasses over beautiful ice with that wonderful carbonation and perfect balance. After their second round, it was time for some sustenance so George paid the barman, thanked him for his hospitality, and Karl and George said their goodbyes. Next stop was Shin for Udon with Tempura and a bottle of Daiginjo-shu sake before heading to the New York Bar atop of the Park Hyatt Hotel. This is the bar made famous by Bill Murray in the film “Lost in Translation.” Here they enjoyed Hibiki 17-year-old Whisky served in beautiful crystal glassware over hand-cut ice and listened to amazing jazz while 16
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taking in the incredible views of Tokyo from the 52nd floor. Finishing a second glass of Hibiki as the band was wrapping up their final set, George was feeling the effects of this whirlwind trip and was ready to return to the hotel, as the morning would bring another distillery visit with it. The next day would be their last day in Japan and it included visiting the Hakushu distillery in the Yamanashi Prefecture, which would require a round-trip train ride. The visit to Hakushu was very similar to the one at Yamazaki with one major difference, and that being the use of peat to malt their barley. Apparently, they import the peat and this gives their Whisky that touch of smokiness one finds in Islay single malts. After the tour, tasting and lesson in making a highball with Hakushu, George found himself at their tasting bar with a small sample of Hakushu 25 year as well as another taste of the remarkable Yamazaki 25 year sitting in front of him. “What a way to end an amazing adventure!” George commented. “I truly can’t thank you enough for this wonderful opportunity!” After the train ride back to Tokyo, George enjoyed still tasting the faint memory of his final sip of Yamazaki 25 year as they headed back to the hotel for a few hours of sleep before the long flight home. “I’m hungry!” Karl declared. “Let’s grab one last meal at Gindaco.” Karl ordered them a couple of Suntory highballs, an order of pork shumai, and he got two orders of Takoyaki for himself. George returned home with an amazing memory of Japan, the wonderful hospitality of the people, a love and admiration for Japanese Whisky, and a newfound understanding and appreciation for the simplest libation of all, the highball! Kanpai!
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“In 1790, United States government figures showed that annual per-capita alcohol consumption for everybody over fifteen amounted to thirty-four gallons of beer and cider, five gallons of distilled spirits, and one gallon of wine.” (history.org)
The Road to Prohibition by Kester Chau By the 1850s the average person was still drinking five gallons of alcohol a year – nearly five times as much as an American today. How did this love of imbibing and the struggle to find balance begin? Colonial Times In Europe in the 1600s, public sources of water were often contaminated and could kill. Fermented beverages were safe to drink, and the beer and wine flowed freely to all ages. It wasn’t uncommon for adults and children to have a beer or ale with every meal. When the Puritan settlers came to America, they brought more beer than water on the Mayflower. Colonists imbibed to treat illnesses, celebrate life and mourn death, at weddings, at trials and just about any occasion. “Many started the day with a pick-me-up and ended it with a put-me-down. Between those liquid milestones, they also might enjoy a midmorning whistle-wetter, a luncheon libation, an afternoon accompaniment, and a supper snort. If circumstances allowed, they could ease the day with several rounds at a tavern” (history.org). This love of spirits was shared by the founding fathers. Samuel Adams ran his father’s brewery, John Adams had a love of cider and Thomas Jefferson had a passion for wine after his service in France. John Hancock even smuggled wine past the American Board of Customs in opposition to the British government and their taxes. He used his wealth and influence to plant the seeds of the American Revolution. “Hancock came into direct conflict with the British in 1768, when one of his merchant ships, the Liberty, was seized in Boston Harbor by British customs officials who claimed Hancock had illegally unloaded cargo without paying the required taxes. Hancock was a popular figure in Boston, and the seizure of his ship led to angry protests by local residents. In the ensuing months and years, Hancock
became increasingly involved in the movement for American independence” (history.org). Before the Revolutionary War, Rum ruled in the colonies. It was made from molasses imported from sugar plantations on the Caribbean Islands and became the foundation of international and intercoastal trade. It was exported to Britain, Africa and southern Europe. The Molasses Act of 1733 was protested by the colonists, as it put taxes on molasses, sugar and Rum imported from non-British foreign colonies. The British West Indies could not produce enough molasses for the colonies and it was thwarted with the rise of smuggling. Because of the shortage of Rum’s raw material, Whiskey would grow in popularity during and after the Revolution. It gave Americans a new sense of identity separate from the Crown. The new distillers tended to be Scottish-Irish immigrants who used corn and rye. They had settled in many states, but it was Bourbon County, Kentucky that would become infamous for this new spirit. Ironically, Congress, under President Washington, would pass a tax on alcohol to help relieve the massive war debt of the newly liberated colonies. The Whisky Rebellion of 1791 was in response to these taxes, and the violence that ensued over the years led to the Whiskey tax being repealed in 1803. The repeal was short-lived, however, as a new Whiskey tax was instituted to fund the government during the Civil War. To avoid these taxes, distillers known as “moonshiners” began hiding and working in the backwoods, in the light of the moon. Spring 2019 • itmmag.com
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RIGHT: Carrie Nation with her hatchet and Bible. Photo from American Stock Archive
American Temperance Movement From the early days of the colonies, not all Americans considered drinking in excess as acceptable. Puritan leaders saw drinking as necessary, but attacked drunkenness and called for moderation. The idea of alcohol and addiction didn’t exist for much of America’s first 150 years. Dr. Benjamin Rush saw alcoholism as a disease with the only cure being abstinence. His theories played a role in shaping the temperance movement. “In the late 1700s, Benjamin Rush, a Philadelphia physician and signer of the Declaration of Independence, became fascinated with mental illness. Today, he is considered the father of American psychiatry. He took a special interest in alcoholism and penned a work on the topic, Inquiry into the Effects of Ardent Spirits Upon the Human Body and Mind, published in 1785” (history.org). The early temperance movement was mainly pushed forward by women and religious groups. Spousal and child abuse, and even drunkenness among children, was rampant. They blamed this abuse as well as poverty, crime and health problems on alcohol. Most “dry” religious groups were Protestant Christians such as Methodists, Baptists and Presbyterian, and the “wet” were Catholics. Spurred on by religious organizations, many states enacted their own prohibition laws over the years, with Tennessee being the first in 1838. Maine followed in 1851, but their law was repealed four years later. By the late 1800s, temperance groups had become a powerful political force on state and federal levels. Kansas was the first state to outlaw alcoholic beverages, and it did so by amending its constitution in 1881. 20
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Photo courtesy of the Library of Congress
The American Temperance Society, established in Boston in 1826, was the first formal movement in the U.S. to promote abstaining from drinking distilled spirits. More than 1.5 million people took the pledge over 10 years within 8,000 local groups. The Woman’s Christian Temperance Union (WCTU) was founded in Cleveland in 1874. It became one of the most influential women’s groups of the century when Frances Willard took over in 1879. Many individuals left their mark on the movement, including Carry Nation who felt it was her duty to destroy saloons. She would storm into saloons quoting scripture and singing hymns, and then smash the bar and the bottles to bits with a hatchet. She would pay her jail fines with sales of souvenir hatchets and lecture tour fees. “Prohibition Party, oldest minor U.S. political party still in existence: It was founded in 1869 to campaign for legislation to prohibit the manufacture and sale of intoxicating liquors, and from time to time has nominated candidates for state and local office in nearly every state of the Union. Rural and small-town voters affiliated with Protestant evangelical churches provided most of the party’s support. The Prohibition Party reached the peak of its national strength in the elections of 1888 and 1892, in each of which its candidate for president polled 2.2 percent of the popular vote. After 1900 its strength was effective mainly on the local and county levels” (britannica.com). The Anti-Saloon League was a national organization in the 1890s with its first offices in Columbus, Ohio. It was a nonpartisan group with the singular focus of complete prohibition at a federal level. Partnered with many temperance organizations and especially the WCTU, “the League in 1916 oversaw the election of the two-thirds majorities necessary in both houses of Congress to initiate what became the Eighteenth Amendment to the Constitution of the United States” (history.org).
Prohibition The 18th amendment was a nationwide, constitutional ban on the production, importation, transportation and sale of alcoholic beverages, and was in force from 1920 to 1933. Though it was vetoed by President Wilson, Congress voted the National Prohibition Act (known informally as the Volstead Act) through to provide enforcement for the 18th amendment. Drafted by a member of the Anti-Saloon League, this act defined the process and procedures for banning alcoholic beverages, as well as their production and distribution. Some Americans were so convinced that crime was a result of alcohol that many jails were sold right before the law went into effect. The Reverend Billy Sunday preached that the prisons would be turned into factories and jails into storehouses, as the reign of tears would come to an end. “The amendment worked at first: liquor consumption dropped, arrests for drunkenness fell, and the price for illegal alcohol rose higher than the average worker could afford. Alcohol consumption dropped by 30 percent and the United States Brewers’ Association admitted that the consumption of hard liquor was off 50 percent during Prohibition” (archives. gov). However, there was a growing disobedience toward the law and law enforcement, which was compounded by the fact federal and state authorities lacked sufficient resources to enforce the law. The limited officers available were no match for the inventiveness of those who wanted to keep drinking. Hip flasks and hollowed-out books and canes were rampant. Capitol Hill was one of the “wettest” spots in the nation, with four out of five senators and congressmen privately partaking. By 1925 in New York City alone, there were anywhere from 30,000 to 100,000 speakeasy clubs. The Los Angeles mayor and police were bootlegging through the city’s tunnel system. Life in America became more violent and organized crime more prevalent. Easily the most disrespected law
in history, the 18th amendment incited a national war between the government agents and moonshiners, rumrunners, speakeasies and bootleggers. The death rate spiked with 12,000 people being murdered every year. “Prohibition was difficult to enforce, despite the passage of companion legislation known as the Volstead Act. The increase of the illegal production and sale of liquor (known as “bootlegging”), the proliferation of speakeasies (illegal drinking spots) and the accompanying rise in gang violence and other crimes led to waning support for Prohibition by the end of the 1920s” (history.com). Government agents didn’t stand a chance against moonshine drivers. Although appearing ordinary on the outside, these souped-up cars and exceptional drivers could make their way through the routes even with no headlights. When they weren’t smuggling, they spent time racing other runners. This would eventually lead to the organization of NASCAR, post Prohibition. Many speakeasies rejected the unsafe and foul-tasting local alcohol and turned to rumrunners to import the real deal right off the boats from Europe, Canada and the Caribbean. William “Bill” McCoy was a pioneer rumrunner on the East Coast as he discovered he could anchor off shore and let small contact LEFT: Prohibition agents uncover about $300,000 worth of liquor concealed in a pile of coal when they boarded the coal steamer Maurice Tracy in New York harbor on April 8, 1932. The inspectors shoveled coal for about an hour before they discovered the 3,000 bags of bottled beverages (AP photo). RIGHT: Estelle Zemon shows the vest and pant-apron used to conceal bottles of alcohol to deceive border guards during the U.S. alcohol prohibition on March 18, 1931 (AP photo).
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boats take the illegal cargo in. The smaller boats easily outran the Coast Guard. This was the start of “rum row” and as he gained a reputation for pure spirits, so did the saying, “it’s the real McCoy.” Agents could only apprehend about 5 percent of the 800 million gallons of illegal liquor flowing through the country each year. Americans had even turned to drinking industrialized booze. Government agents and chemists put in wood alcohol that couldn’t be burned off, to make it undrinkable, and mob chemists worked unsuccessfully to remove it. It was lethal and it’s estimated that 10,000 people died from the toxic batches. A 1927 survey of the liquor confiscated by agents showed that 98 percent of it contained poisons. This betrayal by the government was the beginning of the end. Three hundred million dollars were spent trying to enforce Prohibition and $11 million in tax revenues were lost. The 18th amendment would become the only one in U.S. history to be repealed. The 21st amendment to the Constitution was ratified in 1933, bringing an end to the era of national prohibition of alcohol. “Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man’s appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded” (Abraham Lincoln).
TOP RIGHT: Rae Samuels holds the last bottle of beer that was distilled before Prohibition went into effect in Chicago, Ill., Dec. 29, 1920. The bottle of Schlitz has been insured for $25,000 (Library of Congress). TOP LEFT: The largest distillery ever uncovered in Detroit was raided, and Prohibition officers are seen inspecting tanks and vats in one part of the plant, on Jan. 5, 1931. Each of these vats had a capacity of 15,000 gallons and there were 13 on this floor alone (AP photo). CENTER LEFT: People applying bumper stickers advocating for the repeal of the 18th Amendment. (Minnesota Historical Society). BOTTOM LEFT: Authorities unload cases of Whiskey crates labeled as “green tomatoes” from a refrigerator car in the Washington yards, on May 15, 1929. The grower’s express cargo train was en route from Holandale, Fla., to Newark, N.J. (AP photo). CENTER RIGHT and BOTTOM RIGHT: Celebrating the repeal of the 18th Amendment (Time.com).
Notorious Gangsters of the Prohibition Era Al Capone The most renowned gangster of the time, Capone was considered “Public Enemy Number One.” At one point in his career, Capone made $100 million a year from booze smuggling, gambling, racketeering, prostitution and other illegal trade. Capone was never convicted of illegal smuggling but was convicted of tax evasion by the Internal Revenue Service. Lucky Luciano Luciano imported Scotch, Whisky and Rum directly from Scotland, Canada and the Caribbean, respectively. Prohibition helped Lucky establish a base for becoming the richest gangster in the world during his time. In 1936, he was convicted of running the largest prostitution ring ever in history. Meyer Lansky With his partner Bugsy Siegel, Lansky headed one of the most violent gangs during the Prohibition era. He was the person responsible for Lucky Luciano’s rise to power in 1931. Lansky preferred to keep a low profile and was mostly engaged as a financial advisor to Luciano. Johnny Torrio Torrio created the empire that Al Capone took over. During Prohibition when Torrio’s boss refused to take up booze smuggling fearing cop intervention, Torrio had him murdered at his own restaurant. Torrio is considered to be one of the founders of modern organized crime in America. Arnold Rothstein Arnold Rothstein was the only gangster who cashed in just when the Prohibition era was beginning. He was also the only gangster who tried to take the violence out of a business situation. Rothstein was a hardcore gambler and was murdered after reneging on a $300,000 loss. Bugs Moran Archrival of Al Capone and Johnny Torrio, Moran was willing to go to any lengths to prove his mettle. He murdered Capone’s associates and ruled for almost a decade. Enoch “Nucky” Johnson Running Atlantic City for 30 years, he allied himself with Arnold Rothstein, Al Capone, Lucky Luciano, Johnny Torrio and others to make Atlantic City one of the largest hot spots for booze smuggling. Nucky controlled people through both his fear and his charm. He had enormous stature in the Republican Party and used his political clout to his business advantage. Bugsy Siegel Siegel was a preferred hit man for his clean hits. Around the 1930s, he began to build ties with Lucky Luciano and eventually rose up to a decent membership post in the Mafia families. Siegel had ties with the construction industry and was able to procure material from the black market.
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The Fillmore at Harrah’s New Orleans, Born From a Legend
The Fillmore New Orleans Music Hall
From Left to Right La Margarita Avión Reposado Tequila, Mezcal, fresh lime juice, yuzu, Cocchi Americano, 100% blue agave nectar and a dash of Himalayan pink salt Aged in Grace 16-week barrel-aged blend of Woodford Reserve Bourbon, St. George Bruto Americano, Taylor’s Velvet Falernum and Giffard’s Vanille de Madagascar, served over ice with a dash of barrel-aged bitters Cool Brees Absolut Elyx Vodka, Chambord, lime and topped with ginger beer 2
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pened this past February 2019, the spectacular Fillmore New Orleans is destined to become one of the top show room music destinations in the southeastern region. With a multi-million dollar investment in state-of-the-art design and top-tier artist bookings, NOLA’s Fillmore joins the family of amazing music clubs located throughout the U.S. paying homage to the legendary artists and vision created by promoter Bill Graham in the late 1960s. The original Fillmore is one of this country’s most storied venues. Originally opened in 1965, that intimate Fillmore was the epicenter of the American music scene during the 1960s and ‘70s, promoting the “who’s who” of iconic musical acts such as Aretha Franklin, Grateful Dead, Miles Davis, Jefferson Airplane, Cream, Santana, The Doors, Janis Joplin and many, many others, which helped it grow into the legend it is today. “It was important to Harrah’s New Orleans that we find the right partner to help us transform our second-floor space into a destination,” said Dan Real, Caesars Entertainment Regional President-South and Harrah’s New Orleans General Manager. “In a city where live music abounds from street corners to the stage, The Fillmore is a perfect addition to Harrah’s New Orleans and will create memorable experiences for both locals and guests.” NOLA’s Fillmore pays tribute to the original club’s spirit through featuring incredible opening performances by Duran Duran, Willie Nelson and many others. With vintage posters, ornate chandeliers and velvet curtains, it will recreate a signature atmosphere that is welcoming for both artist and fans. Within the club’s main room and VIP club, BG’s Lounge, fans will discover small batch liquors, local and national craft beers, curated wine selections and an elevated, full menu of local and chef favorites.
ABOVE: BG’s Bar inside Fillmore NOLA LEFT: Pernod Ricard PODS portable bar, supplied by IMI Agency BELOW: The main Music Hall bar
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EATALY Opens 37th Concept in Las Vegas Eataly, recently opening its doors inside Park MGM, is a 40,000-square-foot retail and dining concept famous for its restaurants, cafes and fine Italian retail offerings, with portions of it open 24 hours to suit the Las Vegas lifestyle. Eataly Las Vegas is their first store to open in the entertainment capital of the world. Like other Eataly locations, the Las Vegas location will offer visitors the possibility to eat, shop and learn about high-quality Italian food through restaurants for dining, counters to sit at and watch food prepared, and shopping in marketplaces. The Las Vegas store will bring its own personality to the table, making it distinctly different from any other Eataly they have ever opened. 26
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ABOVE: Eataly at Park MGM Las Vegas OPPOSITE TOP LEFT: La Aperitivo OPPOSITE CENTER: Fresh fish on display at La Pescheria Fishmonger and Kitchen. OPPOSITE BOTTOM LEFT: La Salumeria: Cheesemonger and Kitchen OPPOSITE TOP RIGHT: Pizza at Pizza alla Pala OPPOSITE BOTTOM RIGHT: Nutello bar
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Inside you will find “Cucina del Mercato” or “Kitchen of the Market” This concept is unique to Las Vegas. The open counter-to-table concept is comprised of six different fresh counters where you can watch chefs, mongers, butchers, bakers and pasta makers practice their craft as they prepare your food behind the counter. Located at the main entrance is L’Aperitivo and is the recommended first stop at Eataly Las Vegas. The bar offers a quintessential Italian cocktail experience, featuring a selection of Italy’s most iconic concoctions. From the ever-popular Venetian Aperol Spritz to the classic Negroni and all its variations, each cocktail is carefully crafted with Italy’s finest spirits and ingredients. Other venues offered in Eataly to explore: Italian Street Food is based on foods found in little villages across Italy and is served from “carrettinos,” Italian for “little carts.” La Macelleria: Butcher and Kitchen; La Pasta Fresca, fresh handmade pasta paired with regional sauces. La Pescheria: Fishmonger and Kitchen, offering fresh seafood, oysters and Italian ceviche. La Pizzeria: Roman Handcrafted Pizza alla Pala. Bakers create the unique pizza alla pala, a favorite street food from Roma. This pizza is named after the wooden “pala,” or paddle, on which it is served. La Salumeria: Cheesemonger and Kitchen. The most diverse Italian salumi and cheese bar and shop in Las Vegas, La Salumeria offers more than 100 types of cured meats and 200 varieties of cheese.
OPPOSITE TOP LEFT: Grand Caffé Milano OPPOSITE BOTTOM LEFT: L’Enoteca OPPOSITE BOTTOM RIGHT: La Bottega Del Vino
Then, of course, there is L’Enoteca. It features a huge selection of wines by the glass or bottle as well as craft cocktails and a nice selection of Amari. This bar showcases a library of more than 80 Italian regional wines by the bottle.
Chef’s Table The Chef ’s Table, limited to 11 seats, highlights the “learn” part of their “Eat. Shop. Learn.” philosophy. Featuring an open kitchen, this educational counter shows you how to cook like a true Italian with the guidance of their chefs. Through workshops, live demonstrations and hands-on classes, you can learn the story behind the high-quality products they use every day directly from the people who use them. You can learn how to shape gnocchi, cook regional Italian dishes, pronounce “bruschetta” like a true Italian, and taste the difference between an extra virgin olive oil from Toscana and one from Sicilia.
The Wine Shop The Eataly Las Vegas wine shop offers one of the largest and most diverse selections of premium Italian wine, beer and liquor in Las Vegas. They carry more than 400 wine labels hailing from all 20 regions in Italy, as well as a curated selection of rare and vintage bottles.
La Bottega Del Vino Discover new producers and try new labels at the tasting table, La Bottega del Vino. On select days every month, their experts offer complimentary tastings. Premium offerings are available in a by-the-glass format through the Enomatic® science and preservation system. Thanks to this unique Enomatic® science and preservation system, the wine shop offers a dizzying array of styles, regions, grapes and cult wines, all poured at the flick of a finger! This vino system is able to open bottles of wine, pour a glass and then reseal the bottle again, which means they are able to offer you a wider variety of tastings. A truly unique portable beer cart.
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Every day, they offer up to 16 wines by the Il Gelato Artigianale makes small batches of With Helen Benefield Billings MAKING the ROUNDS glass through their vino machines, showcasing an this frozen treat every day from scratch, using only the array of styles, regions, grapes and cult wines that you highest quality ingredients, including whole milk from can enjoy at one of the tables on the wine patio. Californian Straus Family Creamery, pistachios from Sicilia, hazelnuts from Piemonte, coffee from Lavazza and more. And There’s Much, Much More to Enjoy Gran Caffé Milano, inspired by the elegant cafés of Milano, is an upscale, full-service Italian bar offering Italian cocktails, regional wine, beer, spirits and a variety of dishes such as formaggio, panini and more. The perfect place for a refreshing beverage, snack or late-night bite, Gran Caffé Milano is open overnight from 12 p.m. to 7 a.m. daily. There is, of course, a Lavazza Italian coffee bar and even a Nutella bar! La Pasticceria, I Cannoli di Eataly and IL Cioccolato Venchi offer a never-ending selection of pastries, sweets, delicacies and chocolate to finish your meal or enjoy with espresso.
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Eataly Las Vegas is truly a unique experience. It may take all day, or several days to enjoy! Assembled by Mike Raven. Portions sourced from Eataly. com. Photos provided by Eataly at Park MGM Las Vegas.
TOP LEFT: La Pasticceria, the place for pastries! BOTTOM LEFT: Welcome to the Cucina del Mercato. TOP RIGHT: The Bakery BOTTOM RIGHT: Lavassa Italian coffee bar
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Cover Story
Angela the MixKuzma Magazine 34 in
Angela Kuzma
Interview with Marriott International’s Angela Kuzma, Vice President, Restaurants and Bars, Global Operations Mike Raven: Let’s let the readers get to know you a bit. Tell us how you got started in the restaurant & bar space of the hospitality industry. Angela Kuzma: I believe like a lot of people in the hospitality industry, especially on the F&B side, we fall into or in love with the business and it finds us and never lets us go. It starts with the enjoyment of a sublime meal or rare bottle of wine and leads to a lifelong pursuit. One of my first jobs in a restaurant was as a hostess. One day the pastry chef quit and with the boldness or entitlement that only a young person can muster, I told the exec chef that I could do the job. He had me show up at 4 a.m. the next morning to make eight desserts and two specials as my trial. I was offered the job and thereafter would get to work at 4 a.m., attend my university classes at noon and come back at 5 p.m. to work the front of house or garde manger. I remember the first day of this new routine, I was working the floor and a table stopped me to say that they wanted to meet the pastry chef. They were visiting from East Hampton for Jazz Fest and throughout their world travels, had never had a better crème brûlée than the one they were eating. I was blown away by the compliment after realizing that I had made that. They offered me a glass of Louis XIII as a thank you and that experience pretty much solidified my career in hospitality.
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MR: It has been fun to do my research on you – you’re quite the traveler! According to what I’ve read, you have visited over 44 countries. Those travels included a midlife selfdiscovery backpacking trek for more than a year through Central and South America and Europe; you even worked two wine harvests during that stint. I also read that to this day, your proudest work experience was time spent interning at Emiliana, a biodynamic winery in Chile. AK: Whenever I tell people that I took over a year off to travel, I can see a look of wonder and curiosity in their eyes. Sometimes they think I must have been crazy or lonely as a female traveling solo through countries they think to be a little dangerous. What a lot of people don’t know is that by traveling alone, you sometimes/most times get to meet people you would normally not take the time to talk to because you already have company, and some of these people become lifelong friends. And in some of these countries or cities that are deemed dangerous, you encounter the friendliest people willing and eager to share their homes, customs and hospitality with you. Emiliana holds an extra special place in my heart especially today. My mentor, Patrick Leon, one of the greatest oenologists of all time, helped guide me through this journey. He recently passed this year after a long battle with cancer but I will be forever grateful and humbled by what he taught me about wine and the pursuit of a good life. He shared a story once about going to a wine tasting and when they broke for lunch, there were sandwiches being served. He asked the team to instead provide a lunch where they could sit down and eat a proper lunch with a knife and fork, explaining that making fine wine deserved a fine meal along with utensils and a seat. I have always loved that story. MR: You have had over two decades of hospitality experience in some of the nation’s top restaurants and hotels, including your own 5oz. Factory – a grilled cheese and custard shop in the West Village that drew high acclaim from The New York Times and other periodicals. How was being an entrepreneur different than working for a company? AK: 5oz. Factory was such a crazy time in my life. My business partner and I both had families that hailed from Wisconsin and we felt passionately about Wisconsin dairy. We won the “Big Cheesy” award, a Time Out competition, and we also were named Breakout Brand of the Year by Nation’s Restaurant News. Having our food photographed and providing recipes to Florence Fabricant for the Food Section is something that anyone in the culinary business dreams about. However, the lessons learned in running a small shop in a city full of high rents and institutional brands can be heartbreaking and the challenges enormous. I have always done well working for established restaurant 36
Laverde, Brittany DeLoach and Katherine Cook in theJacqueline Mix Magazine
and hotel groups and find an immense satisfaction from using my business acumen and a life worth of hard knocks to help others succeed. You miss working and collaborating with teams when you’re running around trying to survive every day and pay rent. Running businesses for others is hard but running a business for yourself is even harder. MR: What ultimately led you to your current role with Marriott International? AK: Marriott as a hotel group has always been intriguing to me. When I worked in New York City, I met with a few people in different departments to discuss opportunities in new business development and sales but never for F&B. I had set up a solid network and impressive list of clients that were very enticing for larger brands but it was a challenge to get their meeting planners to explore opportunities with them. Granted, I worked for very trendy/lifestyle hotels, but my relationships were strong. When the opportunity came along to lead the restaurant and bar center of expertise for Marriott International, it was an opportunity that couldn’t be passed up. Not only is this department brand agnostic with global reach, it is discipline-focused on an immense scale that incorporates enterprise and platform initiatives. This is not an everyday opportunity and I recognized that quickly. While Marriott is the largest travel company in the world, it is also the most innovative. The resources and talent are immeasurable, and the passion and commitment are unwavering and I know this because I see it everyday in the work the team and I do. MR: How many hotels does Marriott currently have in its portfolio? How many brands? AK: Marriott International will have close to 7,000 hotels at the end of this year and has just launched its combined loyalty program, Marriott Bonvoy. Currently there are 30 brands in the portfolio ranging from select service/limited RIGHT: A “Top Recipes Mixology Event” was held this past January at BARSTUDIO inside Marriott International’s headquarters. The four-day mixology event was held as a way to build the recipes catalog and inventory list for the new MIBEV website. Mixologists came to the headquarters to collaborate and create unique cocktails. A photography staging area was utilized to pair the prepared drinks with their respective recipes, for posting on the new website. Pictured are four of the 120+ cocktails that were created by the mixologists.
Black Widow
Voodoo Carré
Petite Bouquet
Fosters Manhattan
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service to ultra-premium and luxury hotels. So many people I talk to don’t realize that Marriott International’s portfolio of brands includes Autograph, Design Hotels, Edition, St. Regis and Moxy. I often remind people about all of the amazing brands that became part of Marriott in the Starwood acquisition as well. Marriott International really is a company of brands, not hotels, which is why it is quickly becoming everyone’s favorite travel company and I don’t see brand or hotel development slowing down anytime soon. MR: Is the focus more brand-specific when it comes to the work to your team does, or is the focus more broadly the restaurant and bar concepts across Marriott International’s whole portfolio? How does the team divide and conquer? AK: The work the team does equally covers brand segment initiatives, concept/design development for luxury brands, activations and training across continents to include R&B and meetings and events, internal and external conferences, enterprise and platform work within our own restaurant and bar discipline. The work is so involved and broad reaching into innovation, tech, loyalty and digital spaces across our company. The scope, breadth and depth of the work we entrench ourselves in on a daily basis is what defines how enterprising and innovative we really are as a company. At this point, no one should be surprised that Marriott hits on all fronts when it comes to innovation and relevancy. MR: There has lately been a lot of talk and focus around new and innovative ingredients in cocktails and food – everything from a push for healthier, less-sugary drinks, to alcohol-free cocktails. How are you approaching ongoing and emerging trends in this space? AK: Food and beverage will always emerge as leaders in the forefront of creating and following trends, whether it be color schemes, plating styles or flavors. I think so many bars and restaurants get caught up on chasing or creating trends with the fear that they will become irrelevant if they don’t. Where we see a lot of success is in the restaurants that really understand their concept, what they are good at and what their neighborhood needs from them. They don’t necessarily look at the market as much as they look at their local neighborhood. They stick to what they know and there is no confusion as to what they are making and what they are offering. I read a great article recently on “authenticity” – a word that gets thrown out a lot and can be confusing for many. What makes a place authentic is really how it makes the guest feel, so that they can be their most authentic selves. This is about the person, not the place and I think that’s the right way to approach all the trends. That’s 38
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not to say that we don’t recognize trends evolve and we certainly need to actively participate in the process. MR: What does your team look for when testing out and identifying liquor, beer and wine selections or programs for the hotels? AK: The team has such a passion for all things food and beverage. But like any expert in their field, they are most interested in what is made with outstanding ingredients, has integrity in production and, of course, a good story. They want to choose items that our guests will have a positive emotional and physical response to. They also like some of the more esoteric items as well as the rare gems, to provide variety and opportunity. And finally, value always plays an important role in making solid selections for our programs. We like to work with partners who share the same value system as well. Our department is well fortified with a base of knowledge that is enviable for most companies. Dan Hoffman, our longtime Director of Food & Wine programs in Global Operations, is a walking encyclopedia of not just past and current products but also keeps us all up to speed on trends and innovations across other companies. He is such a huge asset to our organization and I know our beverage programs would not be as comprehensive or well-rounded if not for his expertise. MR: How does your team inspire you? AK: I believe that anyone who has worked with any member of my team will understand me when I say what an honor it is to be surrounded by their passion, tenacity, skills and creativity. Their own values resonate with my core values, so as a team, we’re able to take the F&B vision provided by our leader Matthew Von Ertfelda, understand it holistically and then divide and conquer. Each member brings their own unique qualities to the table and their relentless pursuit of excellence has helped RIGHT: Sights from the 2018 Global Beverage Partners Conference held in May at the Marriott Irvine Spectrum. TOP: The elevator to the Hive & Honey Rooftop Bar was skinned with a back bar design, and guests were greeted and served drinks as they made their way to the rooftop bar! BOTTOM: Toolbox bar caddy at the closing reception at the Marconi Museum.
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to bring Marriott Restaurant and Bar discipline to the forefront. Gary Gruver and Kyle Hall have such clarity when it comes to points of view for beverage activations, programming and brand positioning. Their ability to take the ordinary and make it extraordinary can be very profound. MR: What is one of the most important things you are currently focused on? AK: Our “Hire Artisans” Platform cross-focuses on recruiting and retaining talent. Our vision to “FIND, HIRE and GROW” F&B talent is a huge initiative and priority for us as we continue to grow our portfolio around the globe. Creating a sustainable platform that incorporates technology, shared databases, training platforms and a viable network/pipeline of talent is tantamount to our success and the success of our properties. Our internal and external storytelling around our talent and our digital and social media efforts around our talent have gained such great traction with both our associates and the guests who are served by them – you can follow us at #DiaryoftheCraft. Masters of the Craft, an internal cocktail and cooking competition led by our America’s team, with international competitions in our other continents as well, received over 6.5 million hits on social media, which proves that talent and their value are important parts of the conversation and landscape within hospitality, especially within food and beverage. Brittany dipping a Maker’s MR: What are your thoughts about the use of local state Mark bottle into their famous and city products in your hotels? I’m including regional red wax sealant. wines and spirits that probably don’t get as much attention as local beers.
BELOW: Mobile cocktail truck at the closing reception at the Marconi Museum.
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AK: Hotels and restaurants more than ever are trying to stay as local and authentic as they can. This is no longer a trend but the norm and the expectation from the local community, and the global guests visiting have made this even more visible. We have valuable partners that have international and national reach, and their presence and brand strength will always be represented and wanted from the buyers and the consumers. There is always strength in diversity and having a well-rounded list that showcases well-known favorites as well as local products to include wine, beer and spirits, should complement each other, not be a detractor from a great beverage program. MR: What’s your choice of elixir? What drink do you enjoy the most, whether at home or out on the town? AK: There’s not one thing I enjoy more than the other because drinking has a lot more to do with the experience, place and people than the drink itself. I like to drink what feels right for the mood although I rarely turn down a vintage Champagne. I love to see drinks fit for the season, and if I see a hot buttered Rum or eggnog on the menu in winter, it’s almost a guarantee that I will be drinking that. getting some BELOW: A smoked cocktail inBrittany preparation.
valuable reading time.
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Spring Into a New Wave of Cocktail Trends By Sherry Tseng
The Mrs. Green Thumb cocktail (center) featured last spring at New York City’s Arthouse Hotel.
While there’s nothing quite as cozy or comforting as sipping spiked hot cocoa or a hot toddy in front of the fire, it’s safe to say that most of us are ready to put the frigid days of winter behind us. It’s time to look ahead to warmer weather. Even if some areas may still be getting snow in March, we’re forecasting the future will be filled with fresh new flavors this spring, as operators look for ways to stand out and take flavor inspiration from the garden – literally. You won’t find flowers or bugs just in your backyard anymore, as these ingredients are increasingly showing up on cocktail menus and in alcoholic beverage products. Flowers and bugs can be featured in a variety of ways when it comes to drinks, whether it’s as an eye-catching garnish or as a flavor, giving customers an authentic way to experience spring in a cup. 42
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Floral Flavors are Blooming on Menus As the saying goes, “we eat with our eyes first” and that goes for drinks, too. Flowers don’t have to be relegated to the role of a decorative centerpiece on tables anymore – why not incorporate edible flowers into cocktails for a colorful, Instagram-worthy drink? Take inspiration from New York City’s Arthouse Hotel, which for the past two years has hosted a Flower Market pop-up each spring featuring a floral-inspired cocktail menu at the hotel’s LOCL Bar. Last year’s pop-up included botanical drinks like the Mrs. Green Thumb made with Codigio 1530 Rosa Tequila, safflower syrup, Giffard Fleur de Sureau Savage Elderflower Liqueur and kiwi purée. To really drive home the theme, the cocktail was brought to the table in a mini watering can, and then poured into a flowerpot-shaped mug filled with flowers and mint garnish. Although simply topping a drink with a fresh flower is one way to create a visually appealing drink, mixologists can also leverage edible flowers as garnishes in more subtle ways, such as creating rimmers made with a blend of salt or sugar and powdered or crushed flowers. Additionally, flower-infused syrups, bitters and liqueurs are increasingly being used to highlight flavors from the garden. Elderflower, for example, is a trending ingredient in cocktails; it has grown nearly 80 percent on alcoholic beverage
menus over the past four years, according to Datassential’s menu tracking tool MenuTrends. The Behind the Green Door cocktail at Cortina, acclaimed Chef Ethan Stowell’s Italian restaurant in Seattle, mixes elderflower with Gin, lemon, cucumber, rosemary and celery bitters. And casual dining chain Chili’s is getting into the elderflower craze as well, featuring the Cherry Blossom as its January 2019 Margarita of the Month made with Lunazul Blanco Tequila, St. Germain elderflower liqueur, Chili’s fresh sour and grenadine. Other flavors like lavender and hibiscus are also gaining significant traction. Hibiscus has increased 68 percent on alcoholic beverage menus over the past four years, while lavender has grown 155 percent in the same period. When looking to add a hint of botanic flavor to a drink, bartenders can look to premade products like rosewater, orange blossom water or crème de violette. Or they can simply create their own infused ingredients to have greater control over the final taste – just combine fresh edible flowers, tea leaves or even spruce or pine needles with simple syrups or neutralflavored spirits, for house-made infusions. Spring also heralds the coming of “sakura” (Japanese for “cherry blossom”) season, and while cherry blossoms have cultural significance in Japan (where picnic-like flowerviewing parties with food and sake are often
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The Black Ant’s Yum Kaax cocktail (Courtesy of the Black Ant)
held), operators stateside are beginning to get into the sakura spirit, too. With Japanese flavors and ingredients trending (half of U.S. consumers love or like Japanese food, according to Datassential FLAVOR), showcasing a special cocktail menu for cherry blossom season could help drum up customer interest. International izakaya-inspired restaurant chain Zuma celebrated cherry blossom season last year with sakura-themed drinks like the Hanami Sour, which combined Ciroc Vodka, aloe vera, jasmine and rose yogurt, and almond syrup. Meanwhile, Washington, D.C.’s Pop Up Bar, which runs various themed pop-ups throughout the year, hosted a Cherry Blossom Pop-up Bar last spring that featured a massive canopy of cherry blossoms and a sakura-inspired spin on a classic Gin and tonic made with Tanqueray and cherry blossom tonic.
Creepy Crawly Cocktails While flowers are one way to make your cocktail creation Instagram-worthy, there’s another ingredient you can leverage that’ll have customers reaching for their camera (and raising their eyebrows): bugs. While insects can add shock value and make a drink more memorable, there’s also a 44
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more serious rationale behind the incorporation of bugs in alcoholic beverages. With growing consumer concerns about environmental sustainability, a number of operators and manufacturers are turning to insects as a lower-cost and more sustainable source of protein compared to more traditional animal meats. While overcoming negative consumer perception of insects is still an ongoing struggle, some mixologists are choosing to embrace bugs with open arms, featuring them front and center on the menu. The Black Ant in New York, for instance, features grasshoppers and ants on nearly every part of the menu including the cocktail list. The restaurant’s namesake black ant is specially foraged from Oaxaca and is used to make “sal de hormiga,” or “ant salt,” which tops the rim of the Yum Kaax cocktail (Mezcal, corn juice, lemon and agave). Similarly, “sal de gusano” or “worm salt” is a common ingredient in Mexico made from ground-up rock salt, moth larva and dried chile peppers. It tops the rim of the Pineapple Express – a blend of El Jimador Reposado, lime and grilled pineapple syrup – at Pajarito in St. Paul, Minnesota. We know what you’re thinking: Worms, ants, gosh … what’s next? Well, how about crickets? Also sometimes called “chapulines” (Spanish for
“crickets”), the crunchy arthropods are one of the more commonly featured bugs in cocktails. At Bitter & Twisted Cocktail Parlour in Phoenix, Arizona, the classic grasshopper cocktail is taken quite literally with a green chile liqueur that’s blended into traditional crème de menthe, cream and Fernet Branca Menta, with a small cone full of (what else but) grasshoppers sautéed with chile and chocolate, garnishing the side of the glass. In the past, San Diego’s Madison on Park has menued a limited-time Santa Muerte cocktail for Halloween, featuring Critter Bitters (a type of bitters made from roasted crickets that’s available at retail), Tequila, beet and lemon juices, egg white and a roasted cricket garnish.
Need a Breath of Fresh Air? Take a Walk Through the Garden
While customer reactions to flowers versus bugs can be wildly different, when featured in a cocktail, both ingredients can be effective differentiators for any alcoholic beverage establishment. With customers placing more value on seasonality and fresh ingredients – 61 percent of consumers love or like seasonal ingredients, according to Datassential FLAVOR – consider going a step beyond simply featuring in-season fruits in your alcoholic drinks, by experimenting with in-season flowers as well. Similarly, as the dialogue around sustainable food practices continues, mixologists who leverage insects in cocktails may be perceived as more trend-forward than the competition. According to Datassential’s TIPS: Fall 2015, 33 percent of consumers consider insects as ingredients to be innovative and adventurous, while roughly a quarter of consumers under age 30 say they would be likely to try insects at a restaurant (pretty good for creepy crawlies, no?). With the winter chill finally behind us, don’t let your alcoholic beverage menu stay frozen in time – wow customers by incorporating some fresh ingredients that are popping (and hopping) up this spring.
Bitter and Twisted’s Green Chapulin cocktail, with a side of sautéed grasshoppers (a Latin-ized Grasshopper cocktail).
This article has been provided by Sherry Tseng, Publications Specialist at Datassential, a leading consulting firm and supplier of trends analysis and concept testing for the food industry. Photo courtesy of Eureka Restaurant Group
Chili’s Cherry Blossom, using St. Germain elderflower liquor, was its January 2019 Margarita of the Month. Spring 2019 • itmmag.com
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Wine Service Challenges
By Edward M. Korry, CHE, CSS, CWE, Department Chairman, Johnson & Wales University A number of restaurant wine experiences in the past six months gave rise to this article. Complaints about the level or quality of service are nothing new, especially as it becomes increasingly difficult to find appropriately skilled servers. Personality and soft skills go a long way toward mitigating lack of knowledge or skills, but when that lack of knowledge or skills negatively impacts the guests’ experience, guests are not so forgiving. Knowledge should include rudimentary recognition of some wine faults. 46
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Typical street in Jerez, Spain
WINE FAULTS TCA (Trichloroanisole) Wines, in general, are less faulty than ever before. However, faults do exist and those involved in wine sales and service should be aware of them and have the ability to identify them. One of the most common faults that one encounters is cork taint caused by TCA (Trichloroanisole), which emanates primarily but not exclusively from tainted cork. I am reminded of the surprise experienced when opening multiple bottles from a case of screw-capped wines, all of which suffered from TCA or its close relative, TBA (Tribromoanisole). Wines at barely perceptible levels of TCA may lack fruit character, but most commonly will have a dank, musty basement smell. Most consumers are oblivious, as are most servers. The consumer will think that the wine wasn’t particularly good and never order it again. Recently, I experienced such a wine and as soon as I mentioned it, the server sniffed the glass and said, “My apologies.
I’ll be back with another bottle” which he brought with a fresh glass. But I had another recent experience at a “fine dining” establishment where the server stared at me blankly and had no idea what I was talking about. Not that I am ever unwilling to share what wine knowledge I may have, but the audience must at least pretend to be interested. Incidences of cork taint seem to have declined in recent years and some cork companies, such as DIAM, now guarantee against such a flaw, but it is still estimated that between two and four percent of all bottled wines with corks have this flaw. How many other consumer products exist with failure rates represented by bottled wine? None. Servers should be able to recognize it, and, in my mind, it is the highest act of service for a server to open a bottle and sniff the cork and the wine prior to offering it to the guest. I was taught that sniffing the cork would merely reflect the smelling of wine on cork. But years of experience have led me to support the notion that smelling the cork may reveal cork taint, while it is less obvious in the glass. Cork taint may have been the greatest impetus for the use of Stelvin or screw-cap closure in the industry.
Reductive Wine Faults
Certainly, Australian and New Zealander winemakers have been in the forefront of the use of screw caps. With decades of research and improved technology applied to such closures, there is less likelihood of reductive development of wine that is represented by hydrogen sulfide (rotten egg) or onion and skunky aromas from the development of mercaptans. In fact, wine development can and does take place even under screw cap. The challenge with screw caps used to be the lack of oxygen/ air ingress, leading to potential reductiveness. If ever you open a screw-capped bottle that seems “closed” or “dumb” and lacking any aromatics, I would suggest pouring the wine into a decanter or carafe and swirling it to see how the wine reacts with aeration. Can it open up and reveal its potential quality? Or you may prefer to invest in one of those aeration devices that are placed on a bottle and seem to have some positive impact. Screw caps are still decried by many and associated with inexpensive, low quality wines but they have the advantage of both ease of opening and being a good closure. The caveat I have is that if the screw cap area has been banged up through mishandling,
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you will often get some slow leakage and probable oxidation – another major wine fault, though less prevalent today. I have also had three experiences in the last two months with “natural” wines that relate to this discussion. Two of the wines were biodynamic and the other an organic/biological wine. In all three cases, the wines seemed on the verge of being faulty at first, with reductive smells. There were definite funky aromas that were not derived from brettanomyces, which I will briefly describe later. Swirling the wine in the glass was to no avail so I asked the server to bring a decanter and decant the wine, which was done but far too delicately. After swirling the wine for several minutes, in each case I found the wine to “open up” and reveal some of its more attractive qualities. An hour or so later, the wines were in a condition to drink, but by that time our entrees had long been eaten. I had a similar experience with one of my wine classes, where the wine was left opened after most of the bottle had been tasted, and by the next day, the wine had fully opened up and tasted delicious! What is a restaurateur to do? I would suggest having a few aerators on hand to expedite the time needed for the wine to open up, even though it is unlikely the wine will achieve its apex while the diners are there. Know your wines and keep your audience in mind. If the wine isn’t going to open up quickly, then perhaps forego it. There are other synthetic closures in common use today, including corks made from glass by the German company Vinolok. While they certainly look fancier than screw caps, the potential negative issue is that the seal between Vinolok’s synthetic ring and the bottle may be imperfect, allowing air ingress and the wine to become quickly oxidized. Other closures such as Nomacorc’s biodegradable sugarcane byproduct are much improved and some even give the appearance of a “natural” product. The challenge in the past was that either the cork was so tight it was almost impossible to uncork a bottle without some glass chipping from the mouth of the bottle, or that if the closure was loose, the wines were oxidized.
Oxidation Wine Faults
Oxidation-derived faults in wines are less common today but still prevalent. They occur more frequently in white wines that lack the antioxidants of reds. An oxidized wine might smell less aromatic, almost dull, and in more extreme examples, like cardboard. If you smell a wine that reminds you of a bruised apple, it is one reflection of the formation of aldehydes – a step toward acetaldehyde. Another fault is volatile acidity, especially vinegary smells. If one encounters dill pickle juice aromas that don’t lead to complexity and become too dominant, it is a fault. These faults may be due to a less-than-good cork closure or poor wine-cellaring where the cork has been allowed to dry out because of insufficient humidity. There are other forms of oxidation that are too technical to list here. Wines
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should smell fresh, unless fortified, and if they don’t, your antennae should be up.
Dekkera/ Brettanomyces
“Brettanomyces” is a fault, which used to be described by the French as “gout de terrior,” meaning “taste of the soil/place.” The aromas found from this, ever-present in a winery’s yeast family, are medicinal smelling compounds associated with Bandaids® or medicine cabinets. In low concentrations, one can get clove and spice notes. Other compounds formed by this yeast include barnyard and earthy smells. “Brett,” as it is often referred to, lowers the perception of fruitiness and increases the perception of alcohol and tannins. It mostly impacts lower acid red wines and is seldom an issue with whites.
Biggest Wine Service Faults
Aside from the lack of familiarity with the wine or merely having a canned verbal representation to offer, it is the lack of attention and care of the customer that is the biggest challenge. Servers are too busy or untrained to watch the customer’s first taste of the wine (or food) in order to read whether or not they are enjoying the experience. A close second is the incorrect service temperature of wine, which is often the greatest challenge to a customer’s enjoyment. Whites are served chilled because colder temperatures reduce our perception of acidity. Think of tasting warm orange juice in the morning and you will understand what I mean. But if served too cold, a wine may not reveal itself in terms of aromas. The more alcoholic and the less acidic the white, e.g., most Chardonnays, the warmer its service temperature should be. A big oaky California Chardonnay would do well being served at 50°F, not 40°F. But serving white wines really chilled is not as egregious as serving reds at “room temperature,” which in today’s restaurant world is 70–72 degrees. No wine should be served over 64 degrees as the warmer the temperature, the more noticeable the alcohol and acidity. The wine becomes less refreshing and less of a pleasing accompaniment to the food one is enjoying; it will subsume the food. Enhance a light-bodied red having high acidity and low tannins by serving it with a slight chill to it. There’s not much you can do about wine faults when you come across them, except to educate your staff as to how faults affect wine; however, there’s certainly something restaurateurs can do about the biggest wine service faults. Addressing those will go a long way toward getting customers to be on the restaurateur’s side and support the venue’s mission to serve customers and treat them with all the hospitality due them.
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CRAFT YOUR COCKTAIL
Truly Sage Advice INGREDIENTS 6 oz Truly Wild Berry 0.5 oz Blackberry RE’AL 4 Fresh Blackberries 0.25 oz Fresh Lemon Juice 4 Sage Leaves
TO MAKE
In a mixing glass add blackberry syrup, lemon juice, two sage leaves, two blackberries and muddle. Cover with ice and shake. Add Truly Hard Seltzer to mixing tin. Pour over 14oz cooler glass. Garnish with sage and fresh blackberries.
Winter 2018 itmmag.com 49 ©2019 HARD SELTZER BEVERAGE COMPANY LLC, BOSTON, MA |•PLEASE DRINK RESPONSIBLY
Aramark Sports & Entertainment Hosts Their Third Annual Partnership Brunch
As the exclusive retail provider for Super Bowl LIII, Aramark Sports & Entertainment hosted their third annual partnership brunch at the Westside Warehouse in downtown Atlanta on Saturday, February 2, 2019. The “Recover & Recharge” brunch featured beverage activations inspired by classic mixology, vintage apothecaries and authentic antique décor. Guests sampled from over a dozen stations, each showcasing Aramark beverage partners’ creative libations intended to refresh and revitalize their guests during the busy weekend of football events. Attendees enjoyed a unique art installation from artist Scott James Gundersen, which he built entirely from used wine corks. Guests also had an opportunity to chat with the new program partner and owner of Aviation Gin, Ryan Reynolds. Aramark’s NFL partners and guests enjoyed this highly anticipated and exclusive peek at the latest creations from top suppliers in the industry. Sunset at Raymond Vineyards
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ABOVE: Artist Scott James Gundersen completes his custom mural using corks from Jackson Family Wines. RIGHT TOP LEFT: Staff served the Peachy Refresher featuring Ketel One Botanicals Peach & Orange Blossom Vodka, Q Grapefruit, coconut water and fresh lime juice. RIGHT TOP RIGHT: Guests enjoyed On the Rocks Cocktails Old Fashioneds in a custom designed bottle. CENTER: The Build Your Own Bloody Mary Bar featured Tito’s Handmade Vodka and Maestro Dobel Diamante Tequila, with spicy gourmet flavorings from Monin. RIGHT BOTTOM RIGHT: The Rumhaven Refresher cocktail – made with Rumhaven Rum, white cranberry juice and Dasani Sparkling Berry – was passed throughout the event with the help of the staff “nurse” and her IV pole. RIGHT BOTOM LEFT: Ryan Reynolds (middle), owner of craft Gin brand Aviation, stops by the Aviation Mixology Bar and shows staff and guests how to make his favorite drink, the Ricky Reynolds, featuring Aviation Gin, club soda and fresh lime. lime.
Photo by Drew Clark
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EDUCATION – You Can Always Learn More! That statement is what the IMI Account Management Team lived by on a three-day tour in Louisville, Kentucky this past January. The group started the first evening with a cocktail reception at the historic Pendennis Club, with our hosts American Beverage Marketers including William Hinkebein, Tim Black and Lisa Norberg. The following day brought a full tour of the American Beverage Marketers plant just across the state line into southern Indiana. The learning continued on their multiple brands – Finest Call, Master of Mixes, REÀLCocktail Ingredients and Agalima – along with a mixology session with Dean Serneels. The third day gave way to visiting two amazing Bourbon distilleries. First was a tour of Jim Beam Distillery, hosted by Beam Suntory. Beam Suntory’s brands include Jim Beam, Knob Creek, Basil Hayden’s, Baker’s, Booker’s and much more. “This is such a great day – getting the opportunity to walk around Jim Beam, learning how Whiskey is made, and doing some tasting along the way, on a misty winter day. It’s perfect Bourbon drinking weather!” said Amanda Miles. The day was capped off by a tour, hosted by our great friends at Brown-Forman, of Old Forester’s new property, Whiskey Row distillery in downtown Louisville. Having recently undergone a $45 million renovation, the distillery is housed in the same building that the brand called home before Prohibition. The historical site experience takes guests through the Bourbon-making process from start to finish including fermentation, distillation, barrel making, aging and bottling. 52
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OPPOSITE TOP: The IMI group at Jim Beam OPPOSITE BOTTOM: Statue of Jim Beam TOP LEFT: The selections of American Beverage Marketers brands. TOP RIGHT: Tasting and learning about American Beverage Marketers. CENTER LEFT: Celeste Dinos happy to be at Jim Beam! CENTER RIGHT: Larry and Patrick McGinn rinsing Knob Creek bottles. LEFT: Amanda Miles and Gabe Fore rolling out a barrel of “Fun.” Spring 2019 • itmmag.com
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Photo by Regina Fell
TOP LEFT: The mash room TOP RIGHT: Everyone got a personalized bottle of Knob Creek Single Barrel; this one was for Amanda Miles. ABOVE LEFT: Gabe Fore helping with the process. CENTER RIGHT: The group preparing for a tasting of the Old Forester line. RIGHT: Team IMI at Old Forester
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TOP LEFT: Beautiful column still at Old Forester TOP RIGHT: The newly renovated distillery CENTER LEFT: Charring barrels at Old Forester CENTER RIGHT: Rack room tour at Old Forester LEFT: Barrel making in the cooperage room at Old Forester.
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Core Recognizes Honorees At 4th Annual Founders’ Dinner In an event honoring three of their greatest supporters, CORE (Children of Restaurant Employees, Ltd.) celebrated their fourth annual Founders’ Dinner on November 12, 2018. With more than 150 attendees from across the food and beverage service industry – including CORE staff, Board, Advisory Council, Ambassadors and donors – the night truly was one to remember. The Founders’ Dinner was hosted at One World Observatory (left), the exquisite event space at the top of One World Trade Center in New York City, New York. The Observatory sits 104 floors above New York, boasting views of the city that fully live up to the promise of “An Experience Above.” COREporate member Legends Hospitality assisted with the cost of the space at One World Observatory, continuing their gracious tradition for the Founders’ Dinner for the third year in a row. The night’s other sponsors were Boston Beer Company, Edrington, IMI Agency, Monin Gourmet Flavorings, Red Bull, Smithfield Foods and Ste Michelle Wine Estates. Attendees took in breathtaking views of the city while mingling with each other and one very special CORE family, the Clarkes, who were sponsored to attend that evening by COREporate sponsor American Beverage Marketers, owner of Finest Call Premium Cocktail Mixes and Real Cocktail Ingredients. The Clarke family – Jack, Laura and their daughters, Taylor and Samantha – traveled into the city from their home on Long Island, to be guests at the Founders’ Dinner and share their CORE story in person. CORE was honored to meet in person someone who has inspired us from afar for so long: Taylor Clarke, a heart transplant recipient and CORE grant recipient from 2016. Taylor was just 19 years old and in her sophomore year of college when she was diagnosed with heart failure and told she needed a heart transplant as soon as possible. Taylor’s father, Jack, was working as Executive Chef at the Village Club of Sands Point when Taylor’s heart failure began, and the family was quickly overwhelmed by the medical care needed to keep Taylor alive. After returning home and taking a leave from her studies, Photo by Steven Krause
Taylor spent months on the transplant list before she was matched with a donor and soon after, she received her heart transplant in an intense, hours-long surgery. CORE had gotten an application for the Clarke family between Taylor’s diagnosis and transplant, and CORE was overjoyed when Taylor’s transplant was a success. About six months later, CORE sent the Clarkes to Disney World over the holidays to celebrate Taylor’s new heart. Now 22 years old and in her junior year of college, Taylor is fully recovered from her transplant. CORE was honored to meet Jack, Laura, Taylor and Samantha at the Founders’ Dinner and everyone was moved by Taylor’s speech recounting her transplant experience. Taylor and her family are a reminder of the lasting relationships CORE builds with food and beverage service families in need, and the vital nature of the work CORE does in the industry. After the Clarkes had the opportunity to tell their CORE story to Founders’ Dinner attendees, CORE continued one of their favorite traditions by naming both a Lifetime Commitment Honoree and Annual Commitment Honoree for 2018. New this year was the naming of CORE Ambassador of the Year, an award created to honor one outstanding CORE Ambassador for going above and beyond in support of CORE’s mission. While the CORE Ambassador Program is still just a few years old, CORE has over 70 Ambassadors around the country working in support of food and beverage service families. CORE was honored to name Kyle McElfresh as Ambassador of the Year for 2018. Serving as an Ambassador since Spring 2018, Kyle jumped right into organizing several successful fundraising opportunities and creative initiatives that elevated CORE’s mission and the role of the CORE Ambassador. Kyle even enlisted his Los Angeles restaurant employer, Sawyer, as a CORE supporter and has remained passionate about CORE’s work with the food and beverage industry throughout. CORE is honored to have such a passionate, creative, ambitious supporter and is incredibly grateful for Kyle’s support. Spring 2019 • itmmag.com
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CORE also had the bittersweet honor of presenting Joe Smith with this year’s Lifetime Commitment Award as he stepped down from his longterm service as Chairperson of the Board. Joe, Senior Vice President of Sales for Monin Gourmet Flavorings, served as CORE’s Chairperson from 2013-2018. He joined CORE’s Board in 2006, just two years after its creation, and as Chairperson of the Board he guided CORE’s leadership through several pivotal years of transition. Well-known for his impeccable style and Boston accent, Joe remains on the Board of Directors, continuing his over 12 years of service to those in the food and beverage service industry as a part of the organization. CORE is in great hands with Joe’s successor, Colleen Brennan of Rodney Strong Vineyards, who officially took on the title of Chairperson of the Board at the start of 2019. The final award of the night went to Lush Life Productions, a staunch CORE supporter that has raised over $45,000 for the organization since 2017. Over the past two years, Lush Life Productions has connected CORE to four recipient families and eight CORE Ambassadors, proving time and again their commitment to those in food and beverage service. This comes as no surprise as the heart of Lush Life Productions is ensuring bartenders have the tools they need to progress and develop. When Lush Life isn’t hosting bartenderdriven events, they are working with spirits suppliers to identify trends, develop programming and more. CORE is grateful to all at Lush Life Productions for the energy and ambition they’ve brought to CORE’s mission and looks forward to working with Lush Life in 2019 and beyond. Lush Life Founder and CEO Lindsey Johnson accepted the award on behalf of her team and we were humbled to have their team and their families join us for the evening. Since 2014 the Founders’ Dinner has served as an opportunity for CORE leadership, staff, and supporters of the organization to have the chance to share stories of employees helped and families served. This year’s event was no exception, reminding CORE once again how committed the food and beverage service industry is to continuing to give back to our own. Top: Colleen Brennan of Rodney Strong Vineyards, who officially took on the title of Chairperson of the Board at the start of 2019. Center: Lush Life Productions team with Lauren LaViola Right: Joe Smith and Colleen Brennan Opposite Page, Top: CORE Board members in attendance Opposite Page, Bottom: CORE Ambassadors in attendance
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CORE Advisory Council members in attendance
Joe Smith, Senior Vice President of Sales for Monin Gourmet Flavorings, receiving his Lifetime Commitment award from Larry McGinn. The Clarke family: Taylor, Laura, Jack and Samantha
Kyle McElfresh receiving his CORE Ambassador of the Year 2018 award. (L-R) Joe’s family: Jobie Smith, Deanne Smith, Joe Smith, Cameron Borgasano, Derek Borgasano
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Lindsey Johnson, Founder and CEO of Lush Life Productions, receiving her company’s award from Lauren LaViola.
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The American Beverage Institute (ABI) is the only organization dedicated to protecting and promoting the responsible onpremise consumption of adult beverages. ABI members enjoy unique access to a variety of benefits—such as industry education materials, biannual member meetings, and research on emerging threats to the industry. Through aggressive media engagement and legislative expertise, ABI is able to protect ABIONLINE.ORG
the American dining experience by uniting restaurants with beer, wine, and spirits producers.
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Spring Cocktails from
Seasonal
Mango & Elderflower Margarita
1 ½ oz ½ oz ¼ oz 1 oz
Silver Tequila Monin® Mango Purée Monin® Elderflower Syrup fresh lime juice
1. Fill serving glass full of ice. 2. Pour ingredients into mixing glass with 2/3 ice, in order listed. 3. Cap, shake and strain into serving glass with ice. 4. Garnish.
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Monin is constantly creating new, trendy and classic recipes for you to add to your drink lists. For Spring, they offer these fun and fruity cocktails to go with the season. Along with the confidence in using their recipes comes the reassurance of the quality of the Monin product, and the peace of mind that you are serving your guests the best in the world.
Strawberry Aperol Spritz ½ oz 1 oz 2 oz 1 oz 1. 2. 3. 4.
Monin® Strawberry Purée Aperol apéritif Prosecco white wine club soda
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice, in order listed. Stir vigorously to chill, and strain into serving glass with ice. Garnish.
Spring Fling 1 ½ oz ½ oz ½ oz ¾ oz ¾ oz 1 splash
Tanqueray® Gin Aperol apéritif Monin® Passion Fruit Syrup fresh lemon juice cranberry juice grapefruit juice
1. Chill serving glass. 2. Pour ingredients into mixing glass with 2/3 ice, in order listed. 3. Cap, shake and strain into chilled serving glass. 4. Garnish.
Lavender Mimosa ¼ oz ½ oz 6 oz
fresh lemon juice Monin® Lavender Syrup Champagne or sparkling wine
1. Pour ingredients into serving glass in order listed. 2. Add garnish and serve.
Strawberry Yuzu Southside 1 ½ oz ¼ oz ½ oz 3 mL
Sipsmith® London Dry Gin Monin® Strawberry Syrup Monin® Yuzu Purée (1 pump) Monin® Mint Concentrated Flavor
1 oz
fresh lime juice
1. 2. 3. 4.
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice, in order listed. Cap, shake and strain into serving glass with ice. Garnish. Spring 2019 • itmmag.com
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Modern Mixologist BAR TOOLS Cocktail Art, Empowered Tony Abou-Ganim has turned cocktail-making into an art form. Moving beyond the simple “how-to” of mixed drinks, he has inspired bar professionals across the globe to become more daring in their creations. Steelite International is proud to announce a partnership with Tony that introduces the tools every artist needs to create a masterpiece. Tony has taken classic barware and given it a modern, streamlined feel. These tools are designed to not mode only work perfectly together but also complement each other’s look and feel. These are tools for the professional bartender, and crafting great cocktails begins with the right tools. The Modern Mixologist barware line has everything the professional bartender needs to artfully prepare virtually any hand-crafted libation. To begin with, the Boston shaker set is flawlessly sculpted for preparing any cocktail that is crafted by either shaking or stirring. The strainers (Hawthorne & Julep) are designed with the perfect fit to work seamlessly with the Boston tin and mixing glass. The versatile, tightly crafted hand citrus juicer extracts juice with precision. The Martini Beaker, paired with the twisted long handled bar spoon, is an elegant and sexy way to prepare any stirred cocktail. All around, these tools liberate and empower the mixologist to become an artist. in the Mix Magazine 66 creativity
Andrea Day • 702-218-1989 Cell andrea@themodernmixologist.com Website: www.themodernmixologist.com Facebook @ THE MODERN MIXOLOGIST OFFICIAL FAN PAGE Follow us on Facebook TAG BAR TOOLS Follow us on Twiier: @MdrnMixologist Instagram: @MdrnMixologist In
Step Out of the Ordinary
New Monin Vanilla Spice Syrup combines superior Madagascar vanilla with a warming blend of cinnamon, cloves, nutmeg, and cardamom for an intriguingly new and delicious flavor in every sip. Made with no artificial ingredients and highly versatile for crafting specialty coffee beverages, milkshakes, cocktails, culinary creations and more! Visit monin.com for more information.
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