Products on the Market
New Campfire Bitters from High Camp Flasks are prepared using Owl & Whale’s 60-day aging process, far exceeding the 3-week industry standard. Delivering the freshness of mountain air with an underlying smokiness of smoldering fire rings, Campfire Bitters capture the essence of the backcountry. From the moment you set up camp, to gazing blissfully at the night’s sky - our bitters infuse the spirit of the campfire right into your 6-shooter tumbler. Tasting Notes: Charred Wood, Forest Floor, Cinnamon Toast, Peat Moss, White Pepper. Suggested Cocktail Uses: Old Fashioned , Manhattan, Negroni, Jalapeno Margarita, Bee Sting, and Vieux Carre.
Upcoming Events
The Prosecco DOC Consortium will be taking over the US July 18 to 24 with a nationwide campaign which includes retailers and restaurants from coast to coast with consumer events and digital activations from our various partners. The ultimate goal is to educate consumers on how to identify authentic Prosecco DOC amid the rich variety of bubbles produced worldwide. Moreover, Prosecco DOC lovers will have the opportunity to explore the versatility and pairability of Prosecco, as well as discovering the newest member of the Prosecco DOC family: Prosecco. The following Prosecco DOC producers are participating in this year’s National Prosecco Week: Bottega, Botter, Ca’ Furlan, Cantine Riondo, Casa Vinicola Abbazia, Gancia, Pizzolato, La Gioiosa, La Marca, Le Contesse, Mionetto, Pitars, Ruffino, Torresella, Val d’Oca, Valdo, Villa Sandi, Viticoltori Ponte, Zardetto and Zonin.
Association Updates
Regarded as one of New Orleans’ ultimate fine dining destinations, The Grill Room at Windsor Court Hotel, proudly announces its invitation as an Exclusive Member of the Hokkaido Snow Beef Association. Each year, only two restaurants are invited to become a member of this coveted organization based on serving the finest and rarest snow beef of Chateau Uenae. At The Grill Room, the Japanese Chateau Uenae Wagyu of Hokkaido, Japan is presented as a New York Strip cut. Bred in a natural environment in Japan, Hokkaido Snow Beef cattle are raised at Chateau Uenae Lake Farm. The private reserve in Hokkaido is in the northernmost part of the country and has a cold climate creating a unique meat quality which allows the beef to become as delicate as a snowflake, thus the name Snow Beef. With seasonal menus of modern, American cuisine featuring incomparable ingredients, elevated glassware and stemware, and heightened, classic programming, the iconic establishment combines elegance, an intimate ambiance and unparalleled service and one of the most extensive wine collections in the city. Overlooking the courtyard through floor-to-ceiling windows, The Grill Room showcases the talents of renowned chefs, Culinary Director Igor Krichmar and Executive Chef Vlad Kogan. Located in the heart of a legendary city and just steps away from the French Quarter, Windsor Court Hotel is built on the premise of delivering revered service within a refined space. Greeted by a classic, cloistered courtyard, guests enjoy celebrated, grand guest rooms, suites and an exclusive club level offering. Equally important as its polished accommodations are the culinary endeavors. Touting fine dining fare, afternoon tea and weekend brunch, Windsor Court also presents an iconic cocktail bar & lounge featuring live jazz.
Hot Off the Presses
With more people relying on delivery and subscription home meal packages, CookUnity, has changed the culinary business with its unique chef's cooperative business model, which offers its chefs an alternative to the traditional path of opening a brick-and-mortar restaurant —essentially offering consumers a 'restaurant in a box' —the chefs, staff and recipes with full control over the dishes’ quality. This Chef-Direct model allows established names and up-and-coming chefs an opportunity to enhance and/or create their own business within the CookUnity framework; which also allows consumers to savor meals from chefs that may otherwise be unavailable to them. These chefs represent a diverse group of ethnicities, styles and cuisines. With a roster of 60 chefs (including names such as Michelle Bernstein, Fabio Viviani, Ann Thornton, Pierre Thiam, José Garces, Marc Forgione and Einat Admony), and 20+ chefs having joined just this quarter, the company is projecting an increase to more than 150 chefs across all kitchens within the year. It's not just famous or Michelin-star chefs– CookUnity’s unique business model allows the opportunity for up-and-coming creatives of all backgrounds– 'local hero' chefs– to offer a culinary experience to eaters in one of their respective markets nationwide. This model has made it possible for up-and-coming chefs to not only make their names but also to create a lucrative business for themselves and their CookUnity employees. I can share case studies on this if you want to see them. Additionally, the platform has increased its meal variety, currently offering over 40 different cuisines, including creative Keto, Paleo and gluten-free dishes and a variety of new plant-based dishes--each created specifically for them by each chef. Products utilized in each meal are sustainable.
