MORTON'S THE STEAKHOUSE & Duckhorn Vineyards Host Taste of Two Legends Wine Dinner on Saturday 10/26
by BWW News Desk - October 12, 2019
Morton's The Steakhouse and Duckhorn Vineyards have joined forces to host 'A Taste of Two Legends,' a culinary event held simultaneously at Morton's locations across the country.
by BWW News Desk - October 12, 2019
Morton's The Steakhouse and Duckhorn Vineyards have joined forces to host 'A Taste of Two Legends,' a culinary event held simultaneously at Morton's locations across the country.
JUNOON and CAFE BOULUD Chefs Collaborate on Dinner Menu 10/15 to Benefit Citymeals on Wheels
by BWW News Desk - October 11, 2019
On Tuesday, October 15th, Michelin Starred Executive Chefs Akshay Bhardwaj of Junoon and Jerrod Zifchak of Café Boulud will join forces for a one-night-only exclusive collaboration dinner at Junoon showcasing the best of fall's flavors.
by BWW News Desk - October 11, 2019
On Tuesday, October 15th, Michelin Starred Executive Chefs Akshay Bhardwaj of Junoon and Jerrod Zifchak of Café Boulud will join forces for a one-night-only exclusive collaboration dinner at Junoon showcasing the best of fall's flavors.
SPRINKLES CUPCAKES Announces Limited Edition Halloween Treats
by BWW News Desk - October 11, 2019
Sprinkles Cupcakes believes in celebrating Halloween for more than just one day. They have created two new limited-edition offerings in addition to their beloved seasonal flavors to get you in the spirit.
by BWW News Desk - October 11, 2019
Sprinkles Cupcakes believes in celebrating Halloween for more than just one day. They have created two new limited-edition offerings in addition to their beloved seasonal flavors to get you in the spirit.
Meet the Sommelier: Timothy Brierley of TRATTORIA ITALIENNE in the Flatiron
by Marina Kennedy - October 10, 2019
Timothy Brierley is the Head Sommelier at Trattoria Italienne in the Flatiron and he is being featured in our 'Meet the Sommelier.'
by Marina Kennedy - October 10, 2019
Timothy Brierley is the Head Sommelier at Trattoria Italienne in the Flatiron and he is being featured in our 'Meet the Sommelier.'
SHARE'S 16th Annual Tasting Benefit Raises over $500,000
by BWW News Desk - October 10, 2019
SHARE is pleased to announce that the 16th celebration of A Second Helping of Life, the annual tasting benefit where famous female chefs and pastry chefs come together to serve their signature tastes in support of women facing ovarian and breast cancer,
by BWW News Desk - October 10, 2019
SHARE is pleased to announce that the 16th celebration of A Second Helping of Life, the annual tasting benefit where famous female chefs and pastry chefs come together to serve their signature tastes in support of women facing ovarian and breast cancer,
Granny's Confections Introduces Macadamia Nut Brittle. Now Seven Great Flavors of Handmade Brittle.
by BWW News Desk - October 09, 2019
Michigan owned and operated Granny's Confections has introduced an amazing new flavor of brittle. Macadamia Nut Brittle has joined their ever-growing family of handmade brittle, made in Howell Michigan. Co-Owner Patrick Taylor said, "We have been working on Macadamia Nut Brittle for a while. Like our other brittle flavors, Macadamia Nut will put a smile on your face. Macadamia Nuts are delicious, crunchy and loaded with healthy fats and proteins." Granny's Confections now has seven amazing flavors of brittle including peanut brittle, jalapeno peanut brittle (same great flavor as the peanut brittle, just with a little kick), cashew brittle, pecan brittle, almond brittle, coconut brittle and the new Macadamia Nut brittle. Granny's Confections only uses the best ingredients. No artificial flavors or colors. Just like Co-Owner Robert Page's granny taught him. All of their handmade brittle is Gluten Free. Granny's Confections is located at 5584 E. Grand River Ave in Howell Michigan. Normal business hours are Wednesdays and Fridays from 10-6. They also have a full online store that ships anywhere in the continental US for only $7.50. Shop online at www.grannysconfections.com Granny's Confections is a proud member of the Howell Area Chamber of Commerce, Greater Brighton Area Chamber of Commerce and Buy Michigan Now. Founded in 2015, Granny's Confections has grown from a small 300 sq.ft. building to a much larger 1,200 sqft building where they make and package every order by hand. Granny's Confections is growing. They are looking for retailers that would like to carry their amazing products. For more information, visit their website.
by BWW News Desk - October 09, 2019
Michigan owned and operated Granny's Confections has introduced an amazing new flavor of brittle. Macadamia Nut Brittle has joined their ever-growing family of handmade brittle, made in Howell Michigan. Co-Owner Patrick Taylor said, "We have been working on Macadamia Nut Brittle for a while. Like our other brittle flavors, Macadamia Nut will put a smile on your face. Macadamia Nuts are delicious, crunchy and loaded with healthy fats and proteins." Granny's Confections now has seven amazing flavors of brittle including peanut brittle, jalapeno peanut brittle (same great flavor as the peanut brittle, just with a little kick), cashew brittle, pecan brittle, almond brittle, coconut brittle and the new Macadamia Nut brittle. Granny's Confections only uses the best ingredients. No artificial flavors or colors. Just like Co-Owner Robert Page's granny taught him. All of their handmade brittle is Gluten Free. Granny's Confections is located at 5584 E. Grand River Ave in Howell Michigan. Normal business hours are Wednesdays and Fridays from 10-6. They also have a full online store that ships anywhere in the continental US for only $7.50. Shop online at www.grannysconfections.com Granny's Confections is a proud member of the Howell Area Chamber of Commerce, Greater Brighton Area Chamber of Commerce and Buy Michigan Now. Founded in 2015, Granny's Confections has grown from a small 300 sq.ft. building to a much larger 1,200 sqft building where they make and package every order by hand. Granny's Confections is growing. They are looking for retailers that would like to carry their amazing products. For more information, visit their website.
LI-LAC CHOCOLATES Opening Sixth Location on 7th Avenue in the West Village
by BWW News Desk - October 08, 2019
The iconic Li-Lac Chocolates brand, which has been faithfully serving New Yorker's for almost a century, have opened their newest store in the West Village at 75 Greenwich Avenue.
by BWW News Desk - October 08, 2019
The iconic Li-Lac Chocolates brand, which has been faithfully serving New Yorker's for almost a century, have opened their newest store in the West Village at 75 Greenwich Avenue.
STELLA ROSA WINES in Festive Halloween Dress for Parties and Gifting
by Marina Kennedy - October 08, 2019
Skip the gourds and jack-o-lanterns this year. America's #1 imported Italian wine Stella Rosa® has released its award-winning wines all dressed up for Halloween.
by Marina Kennedy - October 08, 2019
Skip the gourds and jack-o-lanterns this year. America's #1 imported Italian wine Stella Rosa® has released its award-winning wines all dressed up for Halloween.
Armory Oktoberfest Brings Munich To Philadelphia With Grand Finale Of Oktoberfest Season
by BWW News Desk - October 07, 2019
Brauhaus Schmitz saved their best Oktoberfest for last! Following record crowds for South Street Oktoberfest, Doug Hager and the Brauhaus team are back again for the 4th Annual 23rd Street Armory Oktoberfest, on Friday, October 18 and Saturday, October 19, 2019. Staged in the sprawling 23rd Street Armory, the Armory Oktoberfest includes three sessions, each able to accommodate 1,400 revelers, for one of the biggest beer-drinking events to hit Philadelphia and one of the most authentic Oktoberfest parties in the United States. Tickets are on sale now and include music, dancing, food, drink and much more. Tickets are selling faster than prior years - get them before they are gone. Prost!
by BWW News Desk - October 07, 2019
Brauhaus Schmitz saved their best Oktoberfest for last! Following record crowds for South Street Oktoberfest, Doug Hager and the Brauhaus team are back again for the 4th Annual 23rd Street Armory Oktoberfest, on Friday, October 18 and Saturday, October 19, 2019. Staged in the sprawling 23rd Street Armory, the Armory Oktoberfest includes three sessions, each able to accommodate 1,400 revelers, for one of the biggest beer-drinking events to hit Philadelphia and one of the most authentic Oktoberfest parties in the United States. Tickets are on sale now and include music, dancing, food, drink and much more. Tickets are selling faster than prior years - get them before they are gone. Prost!
Eatery Pulse to Provide Training Program; D.C. School for Restaurant Owners
by BWW News Desk - October 07, 2019
Eatery Pulse Media, a primary source of restaurants news in the U.S., will open registration for its Washington, D.C. school for restaurant owners this spring. The cost effective, financially-focused EPN College will provide seminar-style education to future restaurateurs in the nation's capital. EPN College will provide these courses at different restaurant venues and community spots across the D.C. area. EPN College prepares restaurant workers, chefs and aspiring restaurateurs to be successful restaurant owners. Under The Swizzle Chill Channel, a D.C.-centric source of food industry news and part of the Eatery Pulse Network, the 'floating' D.C. school for restaurant owners will offer four modules as part of a curriculum of highly-meaningful and effective classes. The Swizzle Chill Channel is currently in production of Season 2 of Swizzle Chill TV - DC Food, Drink and Lifestyle Show. EPN College, a D.C. school for restaurant owners 'Restaurateurs in D.C. and nationally are best-served by embracing a numbers-based approach to their business,' says Rick Zambrano, Eatery Pulse editor, of the D.C. school for restaurant owners. 'EPN College is meant to better-prepare the next generation of independent restaurant owners.' According to the The Swizzle Chill Channel, EPN College has an updated course curriculum for its rotating-school. More details and syllabi related to these non-accredited classes will be announced. Classes are expected to begin in June or July. EPN College Tracks Restaurant Financial Principles (Module I) - 3 courses Restaurant Business Plans and Leasing (Module II) - 3 courses Food Costing (Module III) - 4 courses Restaurant Marketing 3.0 + Technology (Module IV) - 2 courses Also starting this spring, The Swizzle Chill Channel films Season 2 of its visually-engaging video broadcast show. The new season of Swizzle Chill TV - DC Food, Drink and Lifestyle Show continues to celebrate the food scene in Washington, D.C. In Swizzle Chill TV's second year, Season 2 is expected to build on the quality and creativity of its HD programming. The show spotlights top venues and chefs in Greater D.C. 'Swizzle Chill TV is a locally-created videocast that draws upon the experiences of local talent and video creators to celebrate D.C.'s food scene,' says Zambrano, who produces the show. What's more, food and drink aficionados can watch Swizzle Chill TV on YouTube, Facebook and online at swizzlechill.net. Also, by signing up for its local industry news at subscribe.swizzlechill.com, they can get local restaurant news and new episode alerts. Additionally, pre-registration for EPN College, the D.C. school for restaurant owners, is available on the aforementioned subscription page.
by BWW News Desk - October 07, 2019
Eatery Pulse Media, a primary source of restaurants news in the U.S., will open registration for its Washington, D.C. school for restaurant owners this spring. The cost effective, financially-focused EPN College will provide seminar-style education to future restaurateurs in the nation's capital. EPN College will provide these courses at different restaurant venues and community spots across the D.C. area. EPN College prepares restaurant workers, chefs and aspiring restaurateurs to be successful restaurant owners. Under The Swizzle Chill Channel, a D.C.-centric source of food industry news and part of the Eatery Pulse Network, the 'floating' D.C. school for restaurant owners will offer four modules as part of a curriculum of highly-meaningful and effective classes. The Swizzle Chill Channel is currently in production of Season 2 of Swizzle Chill TV - DC Food, Drink and Lifestyle Show. EPN College, a D.C. school for restaurant owners 'Restaurateurs in D.C. and nationally are best-served by embracing a numbers-based approach to their business,' says Rick Zambrano, Eatery Pulse editor, of the D.C. school for restaurant owners. 'EPN College is meant to better-prepare the next generation of independent restaurant owners.' According to the The Swizzle Chill Channel, EPN College has an updated course curriculum for its rotating-school. More details and syllabi related to these non-accredited classes will be announced. Classes are expected to begin in June or July. EPN College Tracks Restaurant Financial Principles (Module I) - 3 courses Restaurant Business Plans and Leasing (Module II) - 3 courses Food Costing (Module III) - 4 courses Restaurant Marketing 3.0 + Technology (Module IV) - 2 courses Also starting this spring, The Swizzle Chill Channel films Season 2 of its visually-engaging video broadcast show. The new season of Swizzle Chill TV - DC Food, Drink and Lifestyle Show continues to celebrate the food scene in Washington, D.C. In Swizzle Chill TV's second year, Season 2 is expected to build on the quality and creativity of its HD programming. The show spotlights top venues and chefs in Greater D.C. 'Swizzle Chill TV is a locally-created videocast that draws upon the experiences of local talent and video creators to celebrate D.C.'s food scene,' says Zambrano, who produces the show. What's more, food and drink aficionados can watch Swizzle Chill TV on YouTube, Facebook and online at swizzlechill.net. Also, by signing up for its local industry news at subscribe.swizzlechill.com, they can get local restaurant news and new episode alerts. Additionally, pre-registration for EPN College, the D.C. school for restaurant owners, is available on the aforementioned subscription page.
Language of Aroma: A Documentary on Communicating a Forgotten Sense by TEALEAVES
by BWW News Desk - October 07, 2019
Today, luxury tea brand, TEALEAVES, released Language of Aroma: A Documentary on Communicating a Forgotten Sense, that asks the question: what if we could recognize, understand and communicate aroma? How might we connect with ourselves and the world? It features leading experts including Margaret Price, Principal of Inclusive Design at Microsoft, Laurie Pressman, VP of Pantone, Game of Thrones Language Creator, David J. Peterson and Wolfgang Georgsdorf, the inventor of a scent organ capable of helping depressed people. Our sense of smell is hardwired to dictate comfort, fear, and mate selection, yet in a recent study by McCann Worldgroup, 53% of 16-22 year olds stated that they would rather give up their sense of smell than their smartphones. With technology, threatening to erode the emphasis we place on our senses, TEALEAVES drew in the knowledge of experts like sommeliers, chefs, aroma scientists and designers to explore the importance of aroma in our experience of the world, and the difficulty in describing it without a learned vocabulary. 'The world of aroma has traditionally borrowed its language from the other senses. We often refer to aroma in every other way - music, tactility, taste...Anything but actual aroma,' says Lana Sutherland Co-Founder and CEO of TEALEAVES. "When we craft custom blends for our clients, just like the world of wine, we describe the aromatic experience in metaphors, which are inaccessible and unique to us." 'However, inclusivity is in the nature of tea: We see tea as both a catalyst for conversation as well as a companion in quiet moments of introspection. The beverage has a long history of being a sign of welcoming, respect and hospitality, of bringing people together across cultural barriers and differences, but when we lack that shared vocabulary to bring words to those experiences, we are unable to share those moments,' says Lana Sutherland. To understand aroma from the angle of Inclusive Design, TEALEAVES partnered with Microsoft Design, a leader in the field of accessibility, to explore visuals, texture, form, and other means of aromatic communication. 'This exploration is important in highlighting the ways aroma can positively impact society. It's particularly interesting as we explore how to evolve the inclusive design practice at Microsoft in new directions embracing all senses. How might we apply inclusive principles to aroma? Just imagine the possibilities,' says Margaret Price, Principal Design Strategist at Microsoft. 'Aroma has the ability to inspire or transport, ultimately enhancing the human experience. People have multiple senses working together at any given time. When one sense cannot be used, how can another? Our role as experience creators isn't to 'fix' what someone is 'missing' but to fully leverage the way we interact with the world.' The documentary can be viewed online at languageofaroma.com/documentary Language of Aroma was released through an online experience, languageofaroma.com, a collaboration between TEALEAVES, Microsoft Design, global color authority PANTONE and UBC Science that showcases the creative ways in which aroma can be communicated through the left and right brain. The experience features the tea cocktail, tea entree and tea dessert creations of 17 world-renowned chefs and mixologists using TEALEAVES Classic Teabags and the PANTONE color pairing as muse, and has gained traction among foodies. This exploration is the second in a three part series by TEALEAVES entitled 'PALATE,' which explores three main design elements of tea blending: Color, Aroma and Taste. Language Of Aroma builds upon TEALEAVES' previous film Color In Sight, which dove into the importance of the detail of color in design featuring top brands including Nike, OPI, Herman Miller, Pantone, and artists such as KidRobot and Frank Kozik, which was also featured at SxSW 2017. Language of Aroma was featured at a panel at SXSW 2019 in Austin Texas, March 10, which brought together several experts featured in the film over a panel session to discuss inclusive design and the language of aroma. Language of Aroma Events: SXSW 2019: Sunday March 10th Language of Aroma was selected for a panel at SXSW 2019 in Austin Texas, which brought together several experts featured in the film over a panel session to discuss inclusive design and the language of aroma. Location: JW Marriott, Austin TX, Time: 11:00am-12:00pm local time NYCxDesign: Thursday May 16, 2019 Events: Language of Aroma Part I: Making Sense of Scents: Experiencing Aroma Language of Aroma Part II: Making Sense of Scents: Explorations in Aroma with Cooper Hewitt, Microsoft & TEALEAVES Location: Cooper Hewitt Smithsonian Design Museum 2 E 91st St, New York Time: Museum Hours, 10 am - 6 pm Los Angeles Design Festival: June 20-23 Time & Date: TBA Location: Row DTLA San Francisco Design Week: June 26 Time & Date: June 26, Time TBA Location: The Battery Seattle Design Festival: August 16-25, 2019 Time & Location: TBA Language of Aroma features the following experts of industry and academia: - Lana Sutherland, Co-founder and CEO, TEALEAVES - Dr. Rachel Herz, Adjunct Professor, Brown University - Eric Spangenberg, Dean of Paul Merage School of Business, University of California, Irvine - Margaret Price, Principal Design Strategist, Microsoft - Dr. Joerg Bohlmann, Professor and Distinguished Scholar at University of British Columbia and Michael Smith Laboratories - Nicolas Lambert, Executive Pastry Chef, Four Seasons Hotel Lion Palace St. Petersburg - Frederick Ammons, Winemaker, Rudd Oakville Estates Winery - Dawn Goldworm, Co-founder, Creative Director and In-house Nose at 12.29 - Saskia Wilson-Brown, Founder & Executive Director, Institute for Art and Olfaction - Wolfgang Georgsdorf, Multimedia Artist - David J. Peterson Language Creator, Game of Thrones - Laurie Pressman, Vice President, Pantone Color Institute - Robert Sulatycky, Head Coach, Bocuse D'Or Team USA Brand partners include: - Microsoft Design - Pantone - Bocuse D'Or Team USA - Brown University - Institute for Art and Olfaction - University of British Columbia Faculty of Science - University of California, Irvine - 12.29 - Rudd Oakville Estate - Four Seasons Hong Kong About TEALEAVES Established in 1994, TEALEAVES is one of the very few tea blenders in the world, known for crafting the highest quality teas in small batches by hand. TEALEAVES strives for perfection, driven by the never-ending quest to make the perfect cup of tea. With the philosophy of inspiring creativity and connections through the art of blending, TEALEAVES has gripped the hearts and minds five-star hotels and Michelin Star chefs, worldwide, as their tea brand of choice for over two decades. Sourcing ingredients from over 90 countries and keeping only 1% of the tea leaves presented to them from the world's highest grade gardens, TEALEAVES hopes to stay people's 'cup of tea' for generations to come, whether in a five-star environment or in the luxury of one's home. More information is available at TEALEAVES.com. About Microsoft Microsoft is the worldwide leader in software, services and solutions that help people and businesses realize their full potential. Microsoft Design is the pioneer of Inclusive Design in the technology industry. More information is available at TEALEAVES.com. Aroma adds color to your world. #LanguageOfAroma
by BWW News Desk - October 07, 2019
Today, luxury tea brand, TEALEAVES, released Language of Aroma: A Documentary on Communicating a Forgotten Sense, that asks the question: what if we could recognize, understand and communicate aroma? How might we connect with ourselves and the world? It features leading experts including Margaret Price, Principal of Inclusive Design at Microsoft, Laurie Pressman, VP of Pantone, Game of Thrones Language Creator, David J. Peterson and Wolfgang Georgsdorf, the inventor of a scent organ capable of helping depressed people. Our sense of smell is hardwired to dictate comfort, fear, and mate selection, yet in a recent study by McCann Worldgroup, 53% of 16-22 year olds stated that they would rather give up their sense of smell than their smartphones. With technology, threatening to erode the emphasis we place on our senses, TEALEAVES drew in the knowledge of experts like sommeliers, chefs, aroma scientists and designers to explore the importance of aroma in our experience of the world, and the difficulty in describing it without a learned vocabulary. 'The world of aroma has traditionally borrowed its language from the other senses. We often refer to aroma in every other way - music, tactility, taste...Anything but actual aroma,' says Lana Sutherland Co-Founder and CEO of TEALEAVES. "When we craft custom blends for our clients, just like the world of wine, we describe the aromatic experience in metaphors, which are inaccessible and unique to us." 'However, inclusivity is in the nature of tea: We see tea as both a catalyst for conversation as well as a companion in quiet moments of introspection. The beverage has a long history of being a sign of welcoming, respect and hospitality, of bringing people together across cultural barriers and differences, but when we lack that shared vocabulary to bring words to those experiences, we are unable to share those moments,' says Lana Sutherland. To understand aroma from the angle of Inclusive Design, TEALEAVES partnered with Microsoft Design, a leader in the field of accessibility, to explore visuals, texture, form, and other means of aromatic communication. 'This exploration is important in highlighting the ways aroma can positively impact society. It's particularly interesting as we explore how to evolve the inclusive design practice at Microsoft in new directions embracing all senses. How might we apply inclusive principles to aroma? Just imagine the possibilities,' says Margaret Price, Principal Design Strategist at Microsoft. 'Aroma has the ability to inspire or transport, ultimately enhancing the human experience. People have multiple senses working together at any given time. When one sense cannot be used, how can another? Our role as experience creators isn't to 'fix' what someone is 'missing' but to fully leverage the way we interact with the world.' The documentary can be viewed online at languageofaroma.com/documentary Language of Aroma was released through an online experience, languageofaroma.com, a collaboration between TEALEAVES, Microsoft Design, global color authority PANTONE and UBC Science that showcases the creative ways in which aroma can be communicated through the left and right brain. The experience features the tea cocktail, tea entree and tea dessert creations of 17 world-renowned chefs and mixologists using TEALEAVES Classic Teabags and the PANTONE color pairing as muse, and has gained traction among foodies. This exploration is the second in a three part series by TEALEAVES entitled 'PALATE,' which explores three main design elements of tea blending: Color, Aroma and Taste. Language Of Aroma builds upon TEALEAVES' previous film Color In Sight, which dove into the importance of the detail of color in design featuring top brands including Nike, OPI, Herman Miller, Pantone, and artists such as KidRobot and Frank Kozik, which was also featured at SxSW 2017. Language of Aroma was featured at a panel at SXSW 2019 in Austin Texas, March 10, which brought together several experts featured in the film over a panel session to discuss inclusive design and the language of aroma. Language of Aroma Events: SXSW 2019: Sunday March 10th Language of Aroma was selected for a panel at SXSW 2019 in Austin Texas, which brought together several experts featured in the film over a panel session to discuss inclusive design and the language of aroma. Location: JW Marriott, Austin TX, Time: 11:00am-12:00pm local time NYCxDesign: Thursday May 16, 2019 Events: Language of Aroma Part I: Making Sense of Scents: Experiencing Aroma Language of Aroma Part II: Making Sense of Scents: Explorations in Aroma with Cooper Hewitt, Microsoft & TEALEAVES Location: Cooper Hewitt Smithsonian Design Museum 2 E 91st St, New York Time: Museum Hours, 10 am - 6 pm Los Angeles Design Festival: June 20-23 Time & Date: TBA Location: Row DTLA San Francisco Design Week: June 26 Time & Date: June 26, Time TBA Location: The Battery Seattle Design Festival: August 16-25, 2019 Time & Location: TBA Language of Aroma features the following experts of industry and academia: - Lana Sutherland, Co-founder and CEO, TEALEAVES - Dr. Rachel Herz, Adjunct Professor, Brown University - Eric Spangenberg, Dean of Paul Merage School of Business, University of California, Irvine - Margaret Price, Principal Design Strategist, Microsoft - Dr. Joerg Bohlmann, Professor and Distinguished Scholar at University of British Columbia and Michael Smith Laboratories - Nicolas Lambert, Executive Pastry Chef, Four Seasons Hotel Lion Palace St. Petersburg - Frederick Ammons, Winemaker, Rudd Oakville Estates Winery - Dawn Goldworm, Co-founder, Creative Director and In-house Nose at 12.29 - Saskia Wilson-Brown, Founder & Executive Director, Institute for Art and Olfaction - Wolfgang Georgsdorf, Multimedia Artist - David J. Peterson Language Creator, Game of Thrones - Laurie Pressman, Vice President, Pantone Color Institute - Robert Sulatycky, Head Coach, Bocuse D'Or Team USA Brand partners include: - Microsoft Design - Pantone - Bocuse D'Or Team USA - Brown University - Institute for Art and Olfaction - University of British Columbia Faculty of Science - University of California, Irvine - 12.29 - Rudd Oakville Estate - Four Seasons Hong Kong About TEALEAVES Established in 1994, TEALEAVES is one of the very few tea blenders in the world, known for crafting the highest quality teas in small batches by hand. TEALEAVES strives for perfection, driven by the never-ending quest to make the perfect cup of tea. With the philosophy of inspiring creativity and connections through the art of blending, TEALEAVES has gripped the hearts and minds five-star hotels and Michelin Star chefs, worldwide, as their tea brand of choice for over two decades. Sourcing ingredients from over 90 countries and keeping only 1% of the tea leaves presented to them from the world's highest grade gardens, TEALEAVES hopes to stay people's 'cup of tea' for generations to come, whether in a five-star environment or in the luxury of one's home. More information is available at TEALEAVES.com. About Microsoft Microsoft is the worldwide leader in software, services and solutions that help people and businesses realize their full potential. Microsoft Design is the pioneer of Inclusive Design in the technology industry. More information is available at TEALEAVES.com. Aroma adds color to your world. #LanguageOfAroma
BWW Review: TRADEMARK TASTE + GRIND in NYC-So Much to Savor
by Marina Kennedy - October 06, 2019
Here's a midtown restaurant that our readers should put on their radar. Trademark Taste + Grind, operated IGC Hospitality, offers superb menu selections by Executive Chef Adrienne Guttieri and it also has a great bar and lounge vibe.
by Marina Kennedy - October 06, 2019
Here's a midtown restaurant that our readers should put on their radar. Trademark Taste + Grind, operated IGC Hospitality, offers superb menu selections by Executive Chef Adrienne Guttieri and it also has a great bar and lounge vibe.
RAND LUXURY Motorcar Auction and Brunch
by BWW News Desk - October 05, 2019
RAND Luxury will be hosting this inaugural collector car auction with over 60 cars crossing the block, making it the only auction of its kind in the region. A VIP preview cocktail reception will take place at the Nassau County Museum of Art on Friday, October 11th at 6pm. On Saturday, October 12th a luxury brunch will begin at 10am followed by the motorcar auction at 1pm.
by BWW News Desk - October 05, 2019
RAND Luxury will be hosting this inaugural collector car auction with over 60 cars crossing the block, making it the only auction of its kind in the region. A VIP preview cocktail reception will take place at the Nassau County Museum of Art on Friday, October 11th at 6pm. On Saturday, October 12th a luxury brunch will begin at 10am followed by the motorcar auction at 1pm.
CELEBRITY CHEF GOLF TOURNAMENT on 10/7 to Benefit City Harvest
by BWW News Desk - October 04, 2019
Golf Icon and Broadcaster, Sir Nick Faldo, and Iron Chef Geoffrey Zakarian, along with many of their celebrity friends, will tee it up at the Alpine Country Club in Demarest, NJ on Monday, October 7th, announced veteran event marketer Herb Karlitz. The tournament will benefit City Harvest whose mission is to feed New Yorkers in need.
by BWW News Desk - October 04, 2019
Golf Icon and Broadcaster, Sir Nick Faldo, and Iron Chef Geoffrey Zakarian, along with many of their celebrity friends, will tee it up at the Alpine Country Club in Demarest, NJ on Monday, October 7th, announced veteran event marketer Herb Karlitz. The tournament will benefit City Harvest whose mission is to feed New Yorkers in need.
HORTUS NYC Announces New Executive Chef, Youjin Jung
by BWW News Desk - October 02, 2019
Hortus NYC has announced their new Executive Chef, Youjin Jung. This is Jung's first post as an Executive Chef.
by BWW News Desk - October 02, 2019
Hortus NYC has announced their new Executive Chef, Youjin Jung. This is Jung's first post as an Executive Chef.
FOLLOW THE VINE Comes to Grand Central Station
by BWW News Desk - October 02, 2019
Santa Margherita Wines will be hosting a Follow the Vine wine experience on Monday October 14 and Tuesday October 15 (12-7pm) at Grand Central Station in the Vanderbilt Hall.
by BWW News Desk - October 02, 2019
Santa Margherita Wines will be hosting a Follow the Vine wine experience on Monday October 14 and Tuesday October 15 (12-7pm) at Grand Central Station in the Vanderbilt Hall.
TACO Day is on the Way 10/4-Time to Celebrate a Fave
by Marina Kennedy - October 02, 2019
National Taco Day is this Friday, October 4th. It's a perfect day to kick back, relax and savor a fave. We have some suggestions in the city that are making terrific tacos and specials happen. Check them out, indulge, and celebrate!
by Marina Kennedy - October 02, 2019
National Taco Day is this Friday, October 4th. It's a perfect day to kick back, relax and savor a fave. We have some suggestions in the city that are making terrific tacos and specials happen. Check them out, indulge, and celebrate!
CARMEL WINERY Introduces the New Private Collection Series to the U.S. Market
by BWW News Desk - October 01, 2019
From Carmel Winery, one of the first and largest winemakers in Israel, comes a new Private Collection series that showcases the country's most prized growing regions and the venerated producer's 137 years of winemaking expertise.
by BWW News Desk - October 01, 2019
From Carmel Winery, one of the first and largest winemakers in Israel, comes a new Private Collection series that showcases the country's most prized growing regions and the venerated producer's 137 years of winemaking expertise.
New Chef Joins Hotel Washington
by BWW News Desk - October 01, 2019
New Chef at Hotel Washington 'When I boarded the ferry in the middle of January, the prow grinding through broken Lake Michigan ice, and fell in love with the island in the dead of winter, I knew it was for real,' says Matt Poole, the new chef for Hotel Washington. A Midwest native, Poole has lived in the Bay Area for the last five years working first at Desco, a regional Italian restaurant in Oakland and then the premier farm-to-table institution Chez Panisse in Berkeley. Working under chef Simone Ferrara at Desco, Poole learned the values of Italian cooking, nuanced yet simple flavors in perfect balance and in time with the seasons. He moved to Chez Panisse in 2016 where he gladly took to the challenge of cooking a daily-changing menu utilizing a never-ending parade of the best meats and vegetables. Chez Panisse, founded by the visionary restaurateur Alice Waters in 1971, has built deep relationships with farmers, ranchers and orchardists to bring the best of the generous California seasons to its guests. His time on the west coast refined his culinary skills and also showed him how restaurants can build and sustain a community. 'I've seen how they have the power to nourish people and surprise them, to build economies around passionate producers and nurture the people whom they employ,' says Poole. But Poole didn't always want to be a chef. After graduating from Calvin College in Grand Rapids, MI with a Fine Arts degree, he started an art gallery, traveled, collected records and started a record label for his 30th birthday. At 31, he weaseled his way into the kitchen at Marie Catrib's, the beloved Grand Rapids restaurant where he had been working in the deli. Sharing a tiny prep table with Catrib and his first mentor Jill Henemeyer, Poole fell in love with food as the perfect blend of creativity, craft and community. He says, 'All the loose ends of my life came together in cooking.' Getting a late start to cooking, Poole decided he needed to make a big move to catch up. 'I remember reading Kitchen Confidential by Anthony Bourdain where he basically said if one didn't start cooking at 20, he missed his chance. But Bourdain also impressed upon me how if one is willing to put up with long hours in hot kitchens, tired and sore, and one can't imagine being anywhere else he are crazy enough to be a cook,' says Poole. So he packed up and moved west. The abundance he found there was a revelation. He marveled at tender dates, ten varieties of broccoli at the farmers market, citrus growing in front yards and seafood glistening and smelling of fresh ocean air. He learned to prepare everything California had to offer, but began to wonder what farm-to-table cuisine would look like back along the shores of the Great Lakes. At the same time a college friend, Russell Rolffs of Hoot Blossom Farm on Washington Island, texted him out of the blue asking if he'd consider moving back to the Midwest. For the next year and a half, Poole and Rolffs stayed in touch, talking about the vegetables and herbs they were excited about, menu ideas, and Island life. 'Matt told me about a type of basil he was using at Chez Panisse called Piccolo Fino or Fino Verde, a fine leaf basil that is superbly aromatic. I tried growing it last summer and it grew well for us. I was so pleased,' says Rolffs. In February 2019, Matt Poole decided he too wanted to take the leap and leave his work in California to join forces with Hotel Washington. Poole recruited two friends to join him in his new adventure. He met Baker and Pastry Chef Amanda Ebenhoeh and Sous Chef Ian Milosek while working at Marie Catrib's. They are both Michigan natives and looking forward to reconnecting with Poole. The new Hotel Washington team will work with Hoot Blossom Farm, Folk Tree Farm and other growers on the Island and start partnering with foragers and other Wisconsin producers. "This is our chance to see what is happening on the Island already," says Poole. "What grows here, what the land wants to make, what the people are hungry for. We get to harness our skills to take all this and make something beautiful and delicious with it," says Poole. The Restaurant will serve a special Mother's Day Brunch on Sunday, May 12 at 11 am to 2 pm. The following Saturday and Sunday, May 18 and 19, 4:30 - 8:30, the restaurant invites Islanders for a preview of the menu. The season officially opens Tuesday, May 21 for dinner seven nights a week through October from 4:30 - 8:30. For reservations, call 920-847-3010. About Hotel Washington and Studio Hotel Washington and Studio is a historic hotel with eight second-floor sleeping rooms, a yoga studio, and a restaurant open May through October featuring a seasonal, farm-fresh menu. First opened in 1904, the Hotel is now in its fifth season with owner Jean Kokes. Located on the scenic Detroit Harbor of Washington Island, WI, the Hotel offers the perfect venue for retreats, weddings, and getaways. www.hotelwashingtonandstudio.com / 920-847-3010 / 354 Range Line Road, WI, 54246.
by BWW News Desk - October 01, 2019
New Chef at Hotel Washington 'When I boarded the ferry in the middle of January, the prow grinding through broken Lake Michigan ice, and fell in love with the island in the dead of winter, I knew it was for real,' says Matt Poole, the new chef for Hotel Washington. A Midwest native, Poole has lived in the Bay Area for the last five years working first at Desco, a regional Italian restaurant in Oakland and then the premier farm-to-table institution Chez Panisse in Berkeley. Working under chef Simone Ferrara at Desco, Poole learned the values of Italian cooking, nuanced yet simple flavors in perfect balance and in time with the seasons. He moved to Chez Panisse in 2016 where he gladly took to the challenge of cooking a daily-changing menu utilizing a never-ending parade of the best meats and vegetables. Chez Panisse, founded by the visionary restaurateur Alice Waters in 1971, has built deep relationships with farmers, ranchers and orchardists to bring the best of the generous California seasons to its guests. His time on the west coast refined his culinary skills and also showed him how restaurants can build and sustain a community. 'I've seen how they have the power to nourish people and surprise them, to build economies around passionate producers and nurture the people whom they employ,' says Poole. But Poole didn't always want to be a chef. After graduating from Calvin College in Grand Rapids, MI with a Fine Arts degree, he started an art gallery, traveled, collected records and started a record label for his 30th birthday. At 31, he weaseled his way into the kitchen at Marie Catrib's, the beloved Grand Rapids restaurant where he had been working in the deli. Sharing a tiny prep table with Catrib and his first mentor Jill Henemeyer, Poole fell in love with food as the perfect blend of creativity, craft and community. He says, 'All the loose ends of my life came together in cooking.' Getting a late start to cooking, Poole decided he needed to make a big move to catch up. 'I remember reading Kitchen Confidential by Anthony Bourdain where he basically said if one didn't start cooking at 20, he missed his chance. But Bourdain also impressed upon me how if one is willing to put up with long hours in hot kitchens, tired and sore, and one can't imagine being anywhere else he are crazy enough to be a cook,' says Poole. So he packed up and moved west. The abundance he found there was a revelation. He marveled at tender dates, ten varieties of broccoli at the farmers market, citrus growing in front yards and seafood glistening and smelling of fresh ocean air. He learned to prepare everything California had to offer, but began to wonder what farm-to-table cuisine would look like back along the shores of the Great Lakes. At the same time a college friend, Russell Rolffs of Hoot Blossom Farm on Washington Island, texted him out of the blue asking if he'd consider moving back to the Midwest. For the next year and a half, Poole and Rolffs stayed in touch, talking about the vegetables and herbs they were excited about, menu ideas, and Island life. 'Matt told me about a type of basil he was using at Chez Panisse called Piccolo Fino or Fino Verde, a fine leaf basil that is superbly aromatic. I tried growing it last summer and it grew well for us. I was so pleased,' says Rolffs. In February 2019, Matt Poole decided he too wanted to take the leap and leave his work in California to join forces with Hotel Washington. Poole recruited two friends to join him in his new adventure. He met Baker and Pastry Chef Amanda Ebenhoeh and Sous Chef Ian Milosek while working at Marie Catrib's. They are both Michigan natives and looking forward to reconnecting with Poole. The new Hotel Washington team will work with Hoot Blossom Farm, Folk Tree Farm and other growers on the Island and start partnering with foragers and other Wisconsin producers. "This is our chance to see what is happening on the Island already," says Poole. "What grows here, what the land wants to make, what the people are hungry for. We get to harness our skills to take all this and make something beautiful and delicious with it," says Poole. The Restaurant will serve a special Mother's Day Brunch on Sunday, May 12 at 11 am to 2 pm. The following Saturday and Sunday, May 18 and 19, 4:30 - 8:30, the restaurant invites Islanders for a preview of the menu. The season officially opens Tuesday, May 21 for dinner seven nights a week through October from 4:30 - 8:30. For reservations, call 920-847-3010. About Hotel Washington and Studio Hotel Washington and Studio is a historic hotel with eight second-floor sleeping rooms, a yoga studio, and a restaurant open May through October featuring a seasonal, farm-fresh menu. First opened in 1904, the Hotel is now in its fifth season with owner Jean Kokes. Located on the scenic Detroit Harbor of Washington Island, WI, the Hotel offers the perfect venue for retreats, weddings, and getaways. www.hotelwashingtonandstudio.com / 920-847-3010 / 354 Range Line Road, WI, 54246.
TASTE OF THE SEAPORT on Saturday, October 19th at Pier 16 and 17 Benefits P.S. 343 and P.S. 397
by BWW News Desk - September 28, 2019
Downtown's premier food festival, Taste of the Seaport, will return for the 10th year of food, fun and fundraising on Saturday, October 19th from 12 p.m. - 3 p.m. at Pier 16 and 17 in the Seaport District of New York City.
by BWW News Desk - September 28, 2019
Downtown's premier food festival, Taste of the Seaport, will return for the 10th year of food, fun and fundraising on Saturday, October 19th from 12 p.m. - 3 p.m. at Pier 16 and 17 in the Seaport District of New York City.
SPAIN'S GREAT MATCH 2019 Wine Event Comes to NYC on 10/1
by BWW News Desk - September 25, 2019
Spain's Great Match, the iconic, annual food & wine event hosted by Wines from Spain, is coming to New York City on October 1st, 2019.
by BWW News Desk - September 25, 2019
Spain's Great Match, the iconic, annual food & wine event hosted by Wines from Spain, is coming to New York City on October 1st, 2019.
BLUE MOON ICED COFFEE BLONDE Joins the Brand's Other Popular Beers
by BWW News Desk - September 25, 2019
The latest Blue Moon flavor hitting variety Share Packs this month will feature the brand's Iced Coffee Blonde.
by BWW News Desk - September 25, 2019
The latest Blue Moon flavor hitting variety Share Packs this month will feature the brand's Iced Coffee Blonde.
PLADO TASTING BAR Recently Opened in the East Village
by BWW News Desk - September 25, 2019
Plado Tasting Bar is a new dining experience in the East Village, featuring globally influenced artistically crafted small plates and tapas style dishes with an emphasis on Mediterranean flavors and seasonal ingredients.
by BWW News Desk - September 25, 2019
Plado Tasting Bar is a new dining experience in the East Village, featuring globally influenced artistically crafted small plates and tapas style dishes with an emphasis on Mediterranean flavors and seasonal ingredients.
VINAER WINE AERATOR-Newly Designed for Wine Drinkers
by BWW News Desk - September 25, 2019
The newly designed Vinaer Wine Aerator is a professional quality wine tool that decants wine instantly as it is poured from the bottle, delivering highly desirable features.
by BWW News Desk - September 25, 2019
The newly designed Vinaer Wine Aerator is a professional quality wine tool that decants wine instantly as it is poured from the bottle, delivering highly desirable features.
Chef Spotlight: Executive Chef Walter Donadio of LOKAL Eatery & Bar in Jersey City
by Marina Kennedy - September 24, 2019
We had the opportunity to interview Executive Chef Walter Donadio of the recently opened Jersey City restaurant, Lokal Eatery & Bar for our 'Chef Spotlight.'
by Marina Kennedy - September 24, 2019
We had the opportunity to interview Executive Chef Walter Donadio of the recently opened Jersey City restaurant, Lokal Eatery & Bar for our 'Chef Spotlight.'
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