MAGAZINE DESIGN: M2Media360

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Designs for JQ, Cheers and GeoWorld. M2Media360, publisher.

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MAGAZINE DESIGN: M2Media360

  1. 1. Q THE INTERNATIONAL JEWELRY QUORUM 1 | 05 JQ VIETNAM Championing the black pearl 22 NORTH AMERICA Attracting the male consumer 38 FRANCE Rising stars in jewelry design 54 EUROZONE Independent designers: Taking stock 80
  2. 2. SMOKEY BONES DOES BEER WINE AND SEAFOOD FLAVOR EXPLOSION MERLOT TASTING CHICKEN APPETIZERS ADAMS BEVERAGE GROUP ® THE BEVERAGE MAGAZINE FOR FULL-SERVICE RESTAURANTS AND BARS MALTSin the WOOD ’ plus ALE S RETURN MARCH 2004 WWW.CHEERSONLINE.COM
  3. 3. NEW WINE CLOSURES MODERN DRAFT BEER OMNI HOTELS & RESORTS POUR COST PROTECTION ETHNIC MARKETING ADAMS BEVERAGE GROUP ® THE BEVERAGE MAGAZINE FOR FULL-SERVICE RESTAURANTS AND BARS LONDON CALLING JANUARY/FEBRUARY 2005 WWW.CHEERSONLINE.COM
  4. 4. BY JACK ROBERTIELLO LONDON calling Today’s nexus of cocktail culture is definitely Old World Everyone knows London is one of the world’s most Gin seems to be as popular as vodka, and ports, expensive cities, but it’s taken a while for word to get out brown spirits and bitters are widely employed in new that it’s now the headquarters of the cocktail revolution. beverages. Freshly squeezed juices, tropical fruits, Can it be true? Has the cocktail, usually considered essences, marmalades and edible flowers are all among with jazz and Hollywood, part of an American cultural tri- today’s bar essentials. Sakés, sojus, absinthes, amaros umvirate, really been conquered by London barkeeps? Lis- and obscure international liqueurs are only part of the ten to what America’s King Cocktail, Dale DeGroff, who mix; here, you better know your Flip from your Fizz and frequently works with a major London bar management your Sour from your Cobbler. And if you can’t come up group, has to say: with a handful of drinks off the top of your head using “They’re doing the most fantastic things there, and the muddled fruit and fresh herbs, chances are you won’t be competition to out-do one another is really something,“ getting work at the high end. says DeGroff. “It’s something you must experience to MAKING A NAME understand, but they are really raising the bar.“ Like in many U.S. cities, most new high-end opera- Bartenders here can become household names through tions in London (called style bars) must feature custom- newspaper columns and cocktail books; consultant Ben made cocktail menus. But bartenders here, encouraged Reed, named cocktail bartender of the year by customer response and friendly in 1997 at the Met Bar and a participant competition, are likely to be more in the Cheers Beverage Conference in adventurous than their American February, shines on the BBC as well. counterparts in crafting the lists, cre- Salvatore Calabrese, formerly of the ating cocktails with a wider range Lonsdale Hotel Library Bar and about to of flavor characteristics and presen- conduct the swank new bar, Salvatore at tations. Rather than focusing on Fifty, inside the Fifty Casino, has, in addi- variations of the flavored-vodka- tion to writing a series of books, become and-fruit-juice combo, these bar- known around the world for his tenders look to develop win- cognac expertise and bev- ning beverages with balance erage creativity (for a among bitter, sweet, salty and princely sum, he creates sour tastes. cocktails for high-rollers They’re also reaching back whom he first interviews and tweaking very old cock- at length for their likes tail recipes with contempo- and dislikes.) rary presentation styles and ingredients while maintaining Caption goes here, and here, the core concept. and this is the caption. 24 C H E E R S • w w w. c h e e r s o n l i n e . c o m • J a n u a r y / F e b r u a r y 2 0 0 5
  5. 5. BY PAMELADEVI GOVINDA What’s in a Name? Imported wine sales continue healthy growth in the U.S., ...and the names are helping. B ehind the steady growth of imported wine in the US lurk some mad dogs, kangaroo parts, roaming goats, little penguins and fat bastards. Wine marketers, charged with removing intimidation factor out of international wines, have taken to quirky and colorful brand names and labels, hoping to encourage novice wine drinkers into picking their wares at restau- rants and bars across America. The wines have set the off-premise world on fire, but what’s the response on-premise? Some, with great con- sumer response, are finding their way quite well. Stewart Slocum, director, beverage marketing and R&D at TGI Friday’s, favors chuckle-inducing labels and untra- ditional names for the nationwide chain restaurant. Fri- day’s currently serves the new import king, Yellow Tail and soon will bring on Little Penguin, like Yellow Tail from Australia. “At Friday’s we create a streamlined wine list that is full of great flavors at great value. We look for wines that guests recognize, that are leaders in their varietals and are relevant to today’s guest. One thing I always look at is the wines people bring to holiday parties and the recep- 42 C H E E R S • w w w. c h e e r s o n l i n e . c o m • J a n u a r y / F e b r u a r y 2 0 0 5
  6. 6. eoWORLD THE E S S E N T I A L VOICE OF THE INDUSTRY JANUARY 2005 32 Geotechnology Analysis Know the Past to Understand MAP the Present and Future 36 DESIGN Sensor Webs Enabling Decision 24 Support and The five Enterprise Architectures critical problems most likely to 42 confuse map Fieldwork readers GPS Mapping Comes of Age 66 Product & Business News Data, Hardware and Industry News

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