Williams Sonoma Announces 2017 Chefs’ Collective

Fourteen Premier Chefs And Bar Experts To Serve On Culinary Advisory Board

Williams Sonoma, a member of the Williams-Sonoma, Inc. portfolio of brands, is proud to announce the members of its 2017 Chefs’ Collective, featuring fourteen chefs and bar experts selected to serve as brand advisors. Each member of the diverse group was selected for being an innovator in his or her field and someone who is redefining the culinary landscape. These newly inducted members come from notable restaurants and bars in the US and Canada and will provide culinary insights, feedback on product development, testing, testimonials, exclusive content and new recipes.002

The Williams Sonoma Chefs’ Collective began in 2015 as a culinary advisory board of top chefs from notable restaurants and eateries in North America. The members of the Williams Sonoma Chefs’ Collective partner with the brand as culinary ambassadors for product launches, new store openings, product development initiatives, cooking events and classes and company culture.

Williams Sonoma’s 2017 Chefs’ Collective members are as follows:

  • Matt Bolus, Executive Chef, 404 Kitchen, Nashville, TN: Matt Bolus is the Executive Chef of 404 Kitchen, in Nashville, TN. Bolus has been awarded the title of Best Restaurant in Nashville by Eater Nashville, Best New Restaurant in the South by Southern Living and Writer’s Choice for Best Restaurant by Nashville Scene. He was named to the 25 Best Restaurant List by Thrillist and The Tennessean, and was named one of the Best Whiskey Bars in America by Travel + Leisure. Bolus has appeared on the Bravo Cooking Series, Recipe for Deception, has been a co-host on Little Chef Big Chef Nashville and was a 2014 James Beard Award semifinalist for Best New Restaurant.
  • Katie Button, Executive Chef/Owner of Heirloom Hospitality Group, Cúrate and Nightbell, Asheville, NC: Katie Button is the executive chef and owner of Heirloom Hospitality Group and restaurants Cúrate and Nightbell in Asheville, NC. She was a 2012-2013 James Beard Rising Star semifinalist, a 2014 James Beard Rising Star nominee and a 2015 semi-finalist for the James Beard Best Chef: Southeast Award. In 2015, she was also named one of Food & Wine’s Best New Chefs. Button hosted the international TV series “The Best Chefs in the World” and is the author of CÚRATE: Authentic Spanish Food from an American Kitchen. She has an eco-friendly approach, is Living Wage Certified, and is an active member of the Chef Action Network.
  • Ashley Christensen, Chef/Proprietor, Beasley’s Chicken + Honey, Bridge Club, Chuck’s, Death & Taxes, Fox Liquor Bar, Poole’s Diner, Raleigh, NC: Ashley Christensen is the Chef and Proprietor of Beasley’s Chicken + Honey, Bridge Club, Chuck’s, Death & Taxes, Fox Liquor Bar, and Poole’s Diner, in Raleigh, NC. Christensen has been featured in Bon Appetit, Gourmet, The New York Times, Southern Living, and Garden & Gun and has appeared on Food Network’s Iron Chef America and MSNBC’s Your Business. She won the 2014 James Beard Award for Best Chef: Southeast and is the author of Poole’s: Recipes and Stories from a Modern Diner.
  • Derek Dammann, Chef/Owner, Maison Publique, Montreal, QC: Derek Dammann is the Chef and Owner of Maison Publique, in Montreal, QC. He owns Maison Publique with Jamie Oliver, who he trained under while in London. Dammann was a featured Judge on Top Chef Canada and is a founding member of the Northern Chefs’ Alliance and is the author of True North, an award winning cookbook on Canadian Cuisine that features a foreword by Jamie Oliver. Maison Publique was nominated by Conde Nast Traveler as Montreal’s Best Restaurant.
  • Deuki Hong, Owner, Deuki Hong Hospitality Group, Executive Chef, Sunday Bird, San Francisco, CA: Deuki Hong is the owner of Deuki Hong Hospitality Group and the Executive Chef of Sunday Bird, in San Francisco, CA. Hong began cooking at age of 15 for Aaron Sanchez at Centrico where he first honed his culinary skills. He was named the 2015 Eater Young Gun, to the Zagat 30 Under 30 and Forbes 30 under 30. He is the former chef at Kang Ho Dong Baekjeong, Momofuku, and Jean-George and is a Co-Author of Koreatown: A Cookbook.
  • Brandon Jew, Executive Chef/Owner, Mister Jiu’s, San Francisco, CA: Brandon Jew is the Executive Chef and Owner of Mister Jiu’s, a contemporary Chinese American restaurant in San Francisco Chinatown. Jew trained in Italy and Shanghai before long stints under Judy Rodgers of Zuni Cafe and Michael Tusk of Quince. Jew was the opening chef of the James Beard-nominated Bar Agricole before opening Mister Jiu’s. At Mister Jiu’s he was awarded San Francisco Magazine Chef of the Year, received one Michelin star and was named one of 2017’s Bon Appetit Top 50. Jew has been featured in New York Times, Wall Street Journal, Vice Munchies and PBS Mind of a Chef.
  • Gavin Kaysen, Chef/Owner, Spoon and Stable, Minneapolis, MN and Bellecour, Wayzata, MN: Gavin Kaysen is the Chef and Owner of the award-winning Spoon and Stable in Minneapolis, MN and recently-opened Bellecour in Wayzata, MN. He was named one of Food & Wine magazine’s Best New Chefs in 2007 and won the 2008 James Beard Foundation Rising Star Award. As active Vice President of the ment’or BKB Foundation, a non-profit that selects, trains, and sends Team USA to compete in the Bocuse d’Or, he contributed significantly to the team’s successes in 2015 and 2017. He has competed on Food Network’s Next Iron Chef and Iron Chef America. His first restaurant, Spoon and Stable, was a 2015 James Beard Foundation Best New Restaurant Nominee.
  • Joshua McFadden, Executive Chef/Owner, Ava Gene’s, Founding Partner, Tusk, Consulting Chef, The Suttle Lodge & Boathouse, Portland, OR: Joshua McFadden is the Executive Chef and Owner of Ava Gene’s, Co-Owner of Tusk, and Founding Partner of Submarine Hospitality in Portland, OR. He is also the Consulting Chef at The Suttle Lodge & Boathouse. McFadden has been featured in The New York Times, Food & Wine and Sunset, was a semifinalist for a James Beard Award in 2017, and Ava Gene’s was included in Bon Appétit’s Best New Restaurant list in 2013 and won the Eater Award for Portland’s Restaurant of the Year (2013). Tusk was named one of Food & Wine Restaurants of the Year for 2017. McFadden recently published his first cookbook, Six Seasons: A New Way with Vegetables, to critical acclaim.
  • Julia Momose, Bartender at Large, Eater Young Gun, Chicago, IL: Julia Momose, bartender at large and Eater Young Gun, in Chicago, IL. Momose has been named Food + Wine’s Best Mixologist of 2016 and won the Eater Young Guns of 2016 Award. She was awarded the 2017 Jean Banchet Awards Mixologist of the Year. During her time at GreenRiver, they were awarded a Michelin Star, Three Stars by Chicago Tribune, Four Stars by Crain’s Chicago Business, and was named one of Playboy Magazine’s Best New Bars of 2016. She is currently the cocktail creative at two-Michelin starred Oriole, where she is championing the zero proof cocktail. Momose dedicates her time to developing the non-alcoholic beverage pairings for Chef Noah Sandoval’s tasting menu, as well as writing the cocktail and zero proof cocktail menus.
  • Steven Satterfield, Executive Chef/Co-Owner, Miller Union, Atlanta, GA: Steven Satterfield is the Executive Chef and Co-Owner of Miller Union, in Atlanta, GA. Satterfield was a James Beard finalist for Best Chef: Southeast in 2013, 2014, 2015, 2016 and won the coveted award in 2017. Bon Appetit and Esquire named Miller Union one of the “Best New Restaurants in America.” Satterfield has also been featured in The New York Times, Epicurious, Tasting Table, Vice, Garden & Gun, Atlanta Magazine, and Men’s Book. He serves on the board of Slow Food Atlanta and the local leader of Chefs Collaborative Atlanta. Satterfield is the author of Root to Leaf, A Southern Chef Cooks Through the Seasons, Harper Wave and Short Stack Editions: Peanuts, Dovetail Press.
  • Daniela Soto-Innes, Chef De Cuisine, Cosme, Alta, New York, NY: Daniela Soto-Innes, 26, comes from a long line of women who love food and cooking. After traveling and staging at restaurants in Texas, New York, and Europe, she joined Brennan’s of Houston where she worked with Chef Danny Trace to create tasting menus. Two years later, she joined the progressive American restaurant Triniti, followed by the charcuterie driven restaurant Underbelly with Chef Chris Shepherd, a mentor who pushed her to become a leader in the kitchen. After a stage in the kitchen of Pujol, Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. In 2014, she opened Cosme in New York City as Chef de Cuisine, where she quickly began garnering praise as one of the city’s top young chefs. After just a year and a half in the role, she was named the James Beard Rising Star Chef of the Year. In 2017, she was included in Forbes Magazine’s 30 Under 30: Food & Drink list. Just a few months later, Cosme was ranked 40th on the prestigious World’s 50 Best Restaurants list, and, around the same time, Soto-Innes was made Chef Partner at both Cosme and the newly-opened ATLA, an all-day café-style restaurant created by the same team behind Cosme.
  • Jeremiah Stone, Chef/Owner, Contra, Wildair, New York, NY/Fabian von Hauske, Chef/Owner, Contra, Wildair, New York, NY: Fabian von Hauske and Jeremiah Stone are the Chefs and Owners of Contra and Wildair, in New York, NY. Both restaurants have acquired numerous awards and recognitions including glowing reviews from the New York Times from critic Pete Wells, as well as landing in his best restaurant picks for 2014 (Contra) and 2015 (Wildair). Contra was bestowed one Michelin Star, and Wildair was a James Beard Best New Restaurant finalist, won Taste Talk’s Best New Restaurant-East, as well as Wine Enthusiast’s Best Wine Restaurants, and was named Best New Restaurant by Bon Appetit Magazine. Additionally, Jeremiah and Fabian were named Best New Chefs 2016 by Food & Wine Magazine.
  • Kris Yenbamroong, Chef/Owner, NIGHT + MARKET, Los Angeles, CA: Kris Yenbamroong is Chef and Owner of NIGHT + MARKET, in Los Angeles, CA. He has been named Rave reviews LA Times critic/Pulitzer Prize winner and was marked youngest ranked in Los Angeles Times Best Restaurant Top 20. Yenbamroong has had back-to-back semifinal nods from the James Beard Foundation in the Rising Star Chef category and was named Chef of the Year by Los Angeles Magazine in 2012, 2015 Eater LA’s Restaurant of the Year Award and has no formal culinary training.

Williams Sonoma’s history as a culinary connector began more than sixty years ago, as Chuck Williams introduced home cooks to iconic chefs of his era, like James Beard, along with the tools and equipment they used in their professional kitchens to customers. Throughout the years, notable chefs have served as a voice of authority for the brand about what to cook, how to cook it, and what tools and ingredients chefs are using.

In 2015, Williams Sonoma launched its first Chefs’ Collective, a culinary advisory board that has been featured throughout the last two years at events, online, and on social media. The Chefs’ Collective members participate in many large brand moments including product launches, new store openings, and product development initiatives. As the chefs graduate to Williams Sonoma’s Chefs’ Collective alumni, the brand welcomes the newest class of chefs and bar experts.

The Williams Sonoma Chefs’ Collective is an important group of talented leaders,” said Janet Hayes, president of Williams Sonoma. “Their creativity, knowledge, and appetite for innovation inspire us to think in new ways as a brand. We’re looking forward to collaborating with them in 2017 and beyond.”

In celebration of the Williams Sonoma 2017 Chefs’ Collective, there will be a series of events with the chefs throughout the year.

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Eat. Drink. End Hunger: Food, Fun and Charity Returns to NYC This Fall

Tickets On Sale Monday, June 26th For Food Network & Cooking Channel New York City Wine & Food Festival Presented By Coca-Cola 10th Anniversary

The Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola (NYCWFF) returns for its 10th anniversary October 12 – 15, 2017. The Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola is hosted by and benefits Food Bank For New York City and No Kid Hungry, with 100% of the Festival’s net proceeds helping fight hunger. Including returning fan-favorites and an array of new soirées, more than 70 events will take place at locations across New York. To date, NYCWFF has raised more than $10 million to support the fight to end hunger.

We are excited to celebrate 10 years of NYCWFF this Fall with the unveiling of several new events to complement everyone’s returning favorites,” noted Festival founder and director Lee Brian Schrager, who also serves as senior vice president of communications and corporate social responsibility for Southern Glazer’s Wine & Spirits. “NYCWFF is committed to its mission to EAT. DRINK. END HUNGER. with the support of the some of the world’s most renowned chefs, winemakers, spirits producers, culinary personalities, industry professionals, and partners.”

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100% of the net proceeds from the Food Network & Cooking Channel New York City Wine & Food Festival benefit the hunger-relief organizations No Kid Hungry(R) and Food Bank For New York City.(PRNewsFoto/Food Network New York City Wine)

Southern Glazer’s Wine & Spirits is the exclusive provider of wine and spirits at the Festival. (In September 2016, BizBash named the Festival the #3 Food & Restaurant Industry Event in the United States for the fourth year in a row.)

Food Bank For New York City has been the city’s major hunger-relief organization working to end hunger throughout the five boroughs for more than 30 years. Nearly one in five New Yorkers relies on Food Bank for food and other resources. Food Bank takes a strategic, multifaceted approach that provides meals and builds capacity in the neediest communities while raising awareness and engagement among all New Yorkers. Through its network of more than 1,000 charities and schools citywide, Food Bank provides food for approximately 62.5 million free meals per year for New Yorkers in need. Food Bank For New York City’s income support services, including food stamps (also known as SNAP) and free tax assistance for the working poor, put more than $150 million each year into the pockets of New Yorkers, helping them to afford food and achieve greater dignity and independence. Food Bank’s nutrition education programs and services empower more than 50,000 children, teens and adults to sustain a healthy diet and active lifestyle on a low budget. Working toward long-term solutions to food poverty, Food Bank develops policy and conducts research to inform community and government efforts.

Between NYCWFF and its sister Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®), which takes place each February in Miami, Florida, more than $36 million has been raised to benefit the respective charities for each Festival. Beyond the funds raised, both Festivals draw attention to the vibrant dining culture in their respective cities, provide economic stimulus in their communities, and serve as an invaluable platform to drive awareness, engaging and inspiring people to get involved in philanthropic activities.

The Festival’s 10th anniversary includes a noticeable increase of family-friendly offerings. The following events are compelling for fans of all ages:

  • Culinary Demonstrations Only at the Grand Tasting presented by ShopRite featuring Samsung® Culinary Demonstrations presented by Mastercard® on Saturday, October 14 and Sunday, October 15
  • Italian Harvest Party sponsored by Barilla hosted by Giada De Laurentiis
  • Family Ice Cream Fun-dae hosted by Mario Batali and Ayesha Curry
  • Coca-Cola Backyard BBQ hosted by Andrew Zimmern and Pat LaFrieda

An array of new events has been introduced, including completely refreshed experiences at the Festival’s iconic Pier 92 rooftop. Kicking off the weekend on Thursday, October 12, the popular Brooklyn market Smorgasburg will travel over the bridge for the first time to celebrate their simultaneous 10th anniversary with NYCWFF. This expansive tasting, presented by Thrillist hosted by the Cast of Chopped, will feature bites curated by the team at Smorgasburg and plenty of carefully crafted libations. The revamped signature party continues on Saturday, October 14 with Rooftop Iron Chef Showdown: Battle Autumn Bounty hosted by Alton Brown, where Kitchen Stadium will be brought to life overlooking the Hudson River in celebration of the Iron Chef franchise and more than 30 chefs will compete for multiple cash prizes.

Other newly-introduced events for the Festival’s 10th anniversary include:

  • Femme Fatale with Speed Rack hosted by Anne Burrell
  • Pie vs. Cake hosted by Duff Goldman
  • Late Night Adventures in Dean & DeLuca hosted by Hannah Bronfman
  • Israeli Brunch hosted by Michael Solomonov
  • Late Night Sandwich Eggs-travaganza hosted by Eggslut
  • Lucky Rice hosted by BD Wong
  • Chinese Tuxedo Brunch
  • Dale Talde Brunch with Eggslut
  • Eastbound and Down hosted by Josh Capon
  • Rooftop Rosé at The Top of The Standard hosted by Katie Lee and Elvis Duran
  • And more!

Once again, returning fan-favorite events like the Bank of America Dinner Series presented by The Wall Street Journal, Blue Moon Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray, Pigs and Pints presented by InsideHook hosted by Robert Irvine, Mastercard® Exclusive events like Greenmarket Brunch presented by Lifeway Kefir hosted by Geoffrey Zakarian and Variety presents Broadway Tastes hosted by Kristin Chenoweth, and much more will tantalize fans.

Mastercard cardholders will continue to enjoy the exclusive Mastercard pre-sale through Sunday, June 25. Ticket sales open to the general public online at nycwff.org starting at midnight on Monday, June 26. Tickets for NYCWFF’s 10th anniversary go on sale Monday, June 26, 2017, online at nycwff.org or by calling (800) 764-8773.

More information on the Festival can be found at www.nycwff.org. To learn more about how you can help, please visit www.foodbanknyc.org.

The Inaugural BOURBON & BEYOND Festival Announces its Headlining Lineup of Top Chefs, Bourbon Experts, and World-Class Musicians

All Will Take Over Louisville for One Weekend Only on September 23rd & 24th 2017

TICKETS ON SALE NOW

FEATURING: The Finest Kentucky Bourbons Curated by Top Bourbon Experts, One-Of-A-Kind Creations From Louisville and The Country’s Most Celebrated Chefs & Beyond

PERFORMANCES BY: Stevie Nicks, Eddie Vedder, Steve Miller Band, Joe Bonamassa, Band of Horses, Gary Clark Jr., Paul Rodgers and More

Danny Wimmer Presents is thrilled to announce the official headliners and the first phase of musicians, chefs, food and beverage experiences for BOURBON & BEYOND, its bold, new, bourbon-inspired festival taking place for the first time on Saturday, September 23 and Sunday, September 24, 2017, in Louisville, Kentucky.

BOURBON & BEYOND will be an incredible all-in-one bourbon, food, and entertainment destination that honors the rich history of bourbon that is so deeply rooted in the heart of Kentucky. All together BOURBON & BEYOND is a celebration of craftsmanship, soul, and spirit.

Bourbon & Beyond logo

Bourbon & Beyond logo

Recognized for his monumental music festivals, Danny Wimmer‘s newest venture moves above and beyond music. Together with best-selling author and acclaimed bourbon authority, Fred Minnick, and nationally-celebrated Louisville chef, Edward Lee, Danny Wimmer Presents blends the best elements of a bourbon festival, a food festival, and a music festival into one all-encompassing celebration in honor of the soul and spirit of Kentucky. BOURBON & BEYOND will be an enriching weekend featuring the best bourbons, master distillers, national and local chefs, bartenders, musicians, and many other artisans.

THE BOURBON LINEUP:

The festival will showcase over 50 of the best Kentucky bourbons curated by Fred Minnick, Edward Lee, and Chris Cosentino. Festivalgoers will get the chance to dive deep into the Kentucky bourbon experience through several exciting facets like:

  • The Big Bourbon Bar: A 20,000-square-foot bar featuring delicious bourbon cocktails presented by the Louisville Courier-Journal.
  • The Hunter’s Club: A bourbon hound’s dream come true with experimental, rare, and hard-to-find bourbons.
  • The Bourbon Barrel Cooperage: A behind-the-scenes look at how coopers craft the oak barrels used to age bourbon.
  • The Distillery: An interactive experience to discover the life of a master blender, taster, and distiller.
  • Bourbon Workshops: Access to bourbon’s best and brightest in a series of free and intimate distilling, bartending, pairing, and cooking workshops.

    Bourbon and Beyond Festival Official Line Up Infographic

    2017 BOURBON & BEYOND Festival Official Line Up (PRNewsfoto/BOURBON & BEYOND)

In addition to the many incredible Kentucky bourbon experiences, BOURBON & BEYOND will partner with renowned local chefs and over 20 beloved Louisville restaurants to deliver one-of-a-kind delectable creations. The first round of participating restaurants includes Baxter’s 942 Bar & Grill, Boss Hog’s BBQ, Doc Crow’s, Gospel Bird, Seviche, The Manhattan Exchange, Whiskey Dry and much more to be announced in the coming months.

Guests will be able to eat, drink, and party at The Big Easy Boil presented by Southern Comfort, Tiki Barrel Bar, Funk & Soul & BBQ. BOURBON & BEYOND will also offer Incredible Feasts, one-of-a-kind communal dining experiences including The Chicks & Champs Gospel Brunch and the exclusive B&B Supper Club featuring Tom Colicchio. Chefs appearing throughout the weekend include Tom Colicchio, Carla Hall, Edward Lee, Chris Cosentino, Amanda Freitag, Jose Salazar, Cosmo Goss & Erling Wu-Bower, Kevin Ashworth, Anthony Lamas, Anthony Falco, and others.

World-class musical performances will further amplify this distinctive festival experience. With two main music stages, festival-goers will enjoy music from the following lineup of artists: Stevie Nicks, Eddie Vedder, Steve Miller Band, Band of Horses, Joe Bonamassa, Gary Clark Jr., Paul Rodgers, Amos Lee, Buddy Guy, Trombone Shorty & Orleans Avenue, Kenny Wayne Shepherd, Jonny Lang, G. Love & Special Sauce, Chris Robinson Brotherhood, ZZ Ward, Nikki Lane, Shawn James & The Shapeshifters, Fantastic Negrito, Kiefer Sutherland, Dave Cavalier, Bluegrass favorites curated by The Bluegrass Situation, and more.

More announcements, including bourbons, bluegrass, additional chefs, and restaurants will be coming soon.

Tickets are ON SALE NOW at www.BourbonAndBeyond.com.

For our love of bourbon.

For our love of Kentucky.

BOURBON & BEYOND.

Pendry Hotels Announces The Grand Debut Of The Pendry San Diego

Highly Anticipated New Luxury Brand Launch Sets the Stage with Premiere Opening in San Diego’s Gaslamp Quarter

Pendry Hotels has announced the grand opening of its first hotel in San Diego’s renowned downtown Gaslamp Quarter. A new luxury brand from Montage International, in partnership with The Robert Green Development Company, The Pendry is a refreshing take on the hospitality establishment that blends thoughtful and gracious service with a new approach to inspired design and authentic programming that appeals to today’s luxury guest. Pendry San Diego features 317 guest rooms, three dining concepts, three bars, Spa Pendry, private meeting and event spaces and a vibrant lobby experience.

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Pentry Hotels Logo

Pendry San Diego is located at 550 J Street, San Diego, in the epicenter of the city’s historic and energetic Gaslamp Quarter, blocks from Petco Park, the home of the San Diego Padres, and the San Diego Convention Center; and is the debut property from Pendry Hotels, a new luxury hospitality brand from Montage International. Located in the city’s renowned Gaslamp Quarter, Pendry San Diego strikes a balance between modern and traditional, pairing classic Southern California influence with luxury amenities. Boasting six unique restaurants and bars and highlighting some of the city’s most talented chefs, Pendry San Diego is the city’s most anticipated new hospitality and lifestyle offering. (For more information, follow @pendryhotels or visit www.pendryhotels.com.)

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Pendry San Diego. Photo Credit: Christian Horan

We are thrilled to debut the first Pendry hotel, Pendry San Diego, in the heart of San Diego’s Gaslamp Quarter,” said Alan J. Fuerstman, founder, chairman, and CEO, Montage International. “San Diego is the ideal city for us to launch the brand and we look forward to welcoming guests and locals alike to experience all that the hotel has to offer.”

From its early inception, The Pendry vision has been clear,” said Michael Fuerstman, creative director and co-founder, Pendry Hotels. “We wanted to take our extensive experience in hospitality and combine it with our vision of modern-day luxury and style; one that is rooted in local culture, beautiful design, international inspiration and authentic service. It’s a hotel experience that should feel organic and luxurious at the same time and the San Diego property will bring that vision to life beautifully. We are very excited to open our doors in the heart of the Gaslamp Quarter where we think locals and travelers will embrace and appreciate the Pendry point of view.

Pendry San Diego offers a dynamic hub where guests and visitors can work, relax, socialize and dine in one central location. Rooms are beautifully appointed with custom furnishings, luxurious bathrooms, and a sophisticated yet understated design nod to the city’s beach and surf culture. 36 suites offer stunning views of the city skyline and harbor, the historic streets of the Gaslamp Quarter or direct access to The Pool House outdoor deck. Guests and locals will enjoy a Tom Adler curated pop-up art gallery highlighting Ron Church surf photography. Each space within the hotel is rooted in design, culture and an inspired aesthetic that speaks to San Diego’s unique coastal voice and rapidly growing influence in arts, food, craft beer, and technology.

Pendry San Diego is home to the following restaurants, bars, nightlife, retail and wellness concepts:provisional-kitchen-at-the-pentry-san-diegoprovisional1

Provisional Kitchen, Café & Mercantile Designed in partnership with Raan and Lindsay Parton from Los Angeles’ Alchemy Works retail concept, Provisional is a restaurant and marketplace featuring seasonal fare and gourmet takeaway offerings from Executive Chef Chris Osbourne. The communal dining space features a Vittoria Coffee espresso bar, sky-high ceilings, bistro tables and a retail marketplace set within a greenhouse. The marketplace features a curated collection of items including homeware, ceramics, apothecary items, pantry staples, and jewelry.

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Nason’s Beer Hall

Nason’s Beer Hall A new addition to the famous San Diego craft beer scene, Nason’s is a California coastal establishment featuring local and international beers, global comfort food, and vintage bar games. Its name pays homage to Nason & Co. Farmer’s Market, formerly located in the current location of the beer hall in the early 1900’s. Continue reading

Angry Orchard Taps Into Seasonal Flavors With Release of New Cider: Angry Orchard Tapped Maple

New Seasonal Cider Is Not-Too-Sweet, Made With A Touch Of Vermont Maple Syrup

Today, the cider makers at Angry Orchard announced the national release of its new seasonal hard cider Angry Orchard Tapped Maple, available now through April. Tapped Maple blends American culinary apples with a hint of maple syrup from Vermont maple trees for a not-too-sweet cider with a big, bright apple taste.

angry-orchard-taps-into-seasonal-flavors-with-new-angry-orchard-tapped-maple-and-limited-release-angry-orchard-spiced-apple

Angry Orchard taps into seasonal flavors with new Angry Orchard Tapped Maple and limited release Angry Orchard Spiced Apple.

Because cider making follows a seasonal path alongside apple trees and harvest, cider makers are especially tuned into the seasons. At Angry Orchard‘s Cider House in the Hudson Valley of New York, the cider makers like to play around with adding seasonal ingredients to cider recipes to create unexpected, but seasonally appropriate, flavor combinations. For example, with Angry Orchard Tapped Maple, they took inspiration from the highly-anticipated late-winter tapping of maple trees to make something completely new. The base cider is made from culinary apple juice and is actually quite dry. The maple syrup – rich in flavor and natural maple sweetness – adds a delicate balance, and gives the cider a strong maple-forward aroma, and full, round mouthfeel. It’s a great flavor profile for the last days of winter leading into spring’s cool start.angry-orchard-apple-cider-logo-800x600

Like apples, not all maple syrup is created equal. The flavors can vary significantly from season to season and depending on production techniques,” said Ryan Burk, Head Cider Maker at Angry Orchard. “My team and I visited maple farmers from across the Northeast to dive deeper into the qualities that make maple syrup unique, then took those findings back to our Cider House to incorporate this natural sweetener into a dry cider we’d been working on. Ultimately, we found a nice combination with Tapped Maple.”

Tasting Notes from Angry Orchard’s Cider Makers:

Tapped Maple (5.0% ABV): Made from apples high in acidity, the dry cider base is then backsweetened – a common cider making technique that occurs after fermentation – with maple syrup to achieve the balance between contrasting flavors. This cider is made from a blend of culinary apple varieties from the renowned Pacific Northwest region including Braeburn, Fuji, Granny Smith, Gala and Pink Lady apples. Tapped Maple offers a flavorful contrast to dishes like southern fried chicken or pork tacos, but also pairs well with classic hearty desserts like bread pudding.

The seasonal experimentation also led to another new limited release cider in Angry Orchard’s Winter Orchard Sampler Variety Pack, Angry Orchard Spiced Apple. Spiced Apple combines a fresh apple taste with lively seasonal spices, much like a classic baked apple pie. A mix of culinary apples like Braeburn, Fuji, Granny Smith and Gala French, and bittersweet apples, such as Amere de Berthecourt, Beden, Medaille d’Or, Michelin, and Binet Rouge were used in the making of Spiced Apple.

Angry Orchard makes a variety of year-round craft cider styles, including Angry Orchard Crisp Apple, a crisp and refreshing fruit-forward cider that blends the sweetness of culinary apples with dryness and bright acidity from bittersweet apples for a balanced flavor profile. Angry Orchard also makes The Cider House Collection specialty ciders, as well as a variety of seasonal ciders.

Tapped Maple is now available in 6-packs and the Winter Orchard Sampler Variety Pack nationwide through April 2017. Spiced Apple is available as a limited release in the Winter Orchard Sampler Variety Pack through April 2017. Suggested retail price for a 6-pack is $8.99-9.99, and $15.99 – 18.99 for a variety 12-pack (price varies per market). 

To find where Angry Orchard hard cider is served near you, visit the “cider finder” at http://www.angryorchard.com/cider-finder. Cider lovers can explore the Orchard online at www.angryorchard.com/our-orchard and like the company on Facebook, Instagram, and Twitter @AngryOrchard.

Wild Turkey® Master Distiller Celebrates 35th Anniversary With Launch Of Master’s Keep Decades

Following in his father’s and grandfather’s footsteps, Wild Turkey® Master Distiller Eddie Russell decided to dabble in the family business a few miles from his boyhood home at the Wild Turkey Distillery. That was back in 1981, and the new college grad wasn’t quite sure the distilling business was for him. Flash forward more than three decades and the student has become the master, celebrating his 35th anniversary and releasing some of the finest whiskies the Bluegrass State has to offer. To mark the occasion, Russell is releasing Wild Turkey® Master’s Keep Decades, the second limited-edition Bourbon in the Master’s Keep series.

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Wild Turkey logo (PRNewsFoto/Campari America)

For Master’s Keep Decades, I went all out and used some of the rarest and most precious barrels in our stocks,” shared Russell. “The final product is a whiskey with the finesse and deep character of older Bourbon, anchored by the bold, balanced, and vibrant backbone of younger bourbon. I have to say, this is a whiskey I truly love and I’ll be holding a few bottles back for my personal collection.”

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Wild Turkey Master’s Keep Decades

Made from a blend of whiskies aged 10 to 20 years, this 104 proof (52% alc. /vol.) Kentucky Straight Bourbon has a nose of oak and caramel. It delivers beautifully intricate notes of butterscotch, dried fruit, chocolate, and smoke, and lingers with a smooth, sweet, and spicy finish. Continue reading

In The Kitchen: McCormick Announces Spring New Product Lineup

With the summer outdoor cooking season only months away (really!), McCormick & Company, a global leader in flavor, is launching a range of new products bringing flavors from around the world, and across the country to American kitchens and backyard grills this spring. The 17 new products answer consumer demand to explore regions through taste, while still offering ease and simplicity in the form of quick marinades, baking mixes and sauces.

Beyond spicy or tangy, consumers want to experience the authentic flavors of places like Hawaii, New Orleans and Brazil,” said Virginia Jordan, McCormick Vice President of Marketing. “Our new products make it easy to enjoy these tastes at home, whether adding a splash of Cajun Hot Sauce to fried chicken or marinating steak in our Korean BBQ marinade.

Serious Flavor, Less Waste. Master the Grill with New Bold Flavors

New Year. More Marinades! Grill Mates ($1.79, Available spring 2017 in supermarkets and mass merchandisers nationwide) is growing its liquid, single-use marinade line that helps home cooks experiment with seriously smokin’ flavors without any waste from leftover marinade bottles. Made with natural herbs and spices and no-high fructose corn syrup, these marinades can flavor up to two pounds of meat. With Hawaiian cuisine taking over the mainland, and churrascarias and Korean BBQ in towns across the country, these new Grill Mates liquid marinades, mixes and seasonings allow grillers to add flavors they enjoy at restaurants to cook-out staples this spring and summer. And, smoky southwest favorites come in new forms like a Bacon Chipotle Seasoning ($2.49) and Southwest Chipotle Burger Sauce Mix-in ($2.49).

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Big, Texas Flavor in Simple Marinade Mixes

New Stubb’s Marinade Mixes ($1.79 per packet, Available spring 2017 in supermarkets nationwide.) are specially created to flavor different types of meat – from pork to steak and chicken – with big Texas taste. Add pantry staples like oil and vinegar, then marinate up to two pounds of meat.

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Zatarains first-ever Hot Sauce ($1.29, 5oz/$2.49, 10oz.; Available spring 2017 in the condiments aisle of supermarkets and mass merchandisers nationwide) is made with aged red peppers, Cajun spices, and real, large pieces of garlic. Liven up your favorite dishes, from scrambled eggs to wings, or add to classic New Orleans dishes, like jambalaya and gumbo. And, new mixes for flaky biscuits and crumbly cornbread ($1.99 per box. Find it in the baking aisle; available in the southeast spring 2017 and nationwide in the fall) are made with no artificial flavors, colors or preservatives. Zatarain’s Cilantro Lime Rice Side Dish ($1.49, available now in the rice aisle of supermarkets and mass merchandisers nationwide) brings a favorite flavor in Mexican restaurants directly to your home kitchen. With a blend of cool, refreshing cilantro and a hint of lime, this long grain rice is versatile and easy to cook. Serve with tacos, fajitas or burritos.

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For more information, visit www.mccormickcorporation.com.