This document provides brief summaries of several food and drink-related businesses around the world:
- Bar Nou in Barcelona combines culinary know-how with a modern take on traditional Catalan dishes like bread with tomato in a fun dining experience.
- The Heyward in Brooklyn blends coastal US cuisine with Southern flavors and local ingredients in an industrial space formerly occupied by a jazz club.
- An Italian bank houses over 400,000 wheels of Parmesan cheese worth €150 million as a loan against the value of cheesemakers' dairy investments dating back to the Medici era.
The document describes the Fiesta de Albariño, an annual food and wine festival held in Cambados, Spain celebrating the Albariño white wine. It discusses how the region recovered from devastating forest fires last year. The festival draws huge crowds of up to 200,000 people for events like wine tastings and awards. Visitors can sample various Galician foods and the popular pulpo a feira octopus dish. The scenic town of Cambados is filled with bars, restaurants, wineries and historic mansions to explore during the multi-day festival celebrating Spanish wine and culture.
This document discusses two local craft breweries in Orlando, Florida - Orange Blossom Brewing Company and Orlando Brewing. Orange Blossom Brewing was founded by Tom Moench, a 7th generation Floridian, who began homebrewing as a teenager. Orlando Brewing has been operating since 2006 and is Florida's only USDA certified organic brewery. Representatives from both breweries discuss their brewing processes and ingredients, with a focus on seasonal spring beers. They emphasize using local and organic ingredients to distinguish their flavors. Both breweries contribute to Orlando's growing craft beer culture through brewery tours and events.
The document provides information on several vineyard and wine estates for sale around the world. It begins with brief descriptions of the wine traditions and regions of France and California. It then shares details on four luxury vineyard estates located in France, South Africa, Spain, and California. The estates range in price from $3.6 million to $9.95 million. Additional information and contact details are provided for each property. The document encourages readers to visit the listed real estate website for more information on any of the estates.
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
The document discusses the opening of a new coffee shop, First Pour, in Adelaide that sources single-origin coffee from around the world and also hosts a tea house and chocolate pop-up shop. It also mentions that food production in South Australia reached record highs in 2010-2011, with a 24% increase in revenue and exports. Finally, it provides brief updates on new cheese, bakery, and drink products from various South Australian food producers.
The document outlines a 7-day wine country tour of Northern California, beginning in San Francisco and traveling to Sonoma and Napa Valleys. Day 1 includes arrival in San Francisco and check-in at the Monticello Inn. Day 2 involves city touring in San Francisco. Day 3 includes a drive up the coast to Muir Woods and continuing north to Sonoma Valley. The following days involve winery tours and tastings in Sonoma Valley and Sonoma County, including visits to Buena Vista, Ravenswood, Cline Cellars, and Benziger Family Winery. Days 6-7 shift the focus to Napa Valley, with stops at Remy Martin Distillery, Saintsbury, and Robert
Home brewing beer is legal in most states and countries with some restrictions. State laws vary and it's important to check local statutes to ensure home brewing is allowed. Most places allow home brewing of up to 100 gallons of beer per year for personal use but prohibit selling home brew. Distilling alcohol at home is illegal in many areas and requires permits, so home brewing should not be confused with distilling. International laws also vary but generally permit home brewing of beer for personal use without selling.
The document describes the Fiesta de Albariño, an annual food and wine festival held in Cambados, Spain celebrating the Albariño white wine. It discusses how the region recovered from devastating forest fires last year. The festival draws huge crowds of up to 200,000 people for events like wine tastings and awards. Visitors can sample various Galician foods and the popular pulpo a feira octopus dish. The scenic town of Cambados is filled with bars, restaurants, wineries and historic mansions to explore during the multi-day festival celebrating Spanish wine and culture.
This document discusses two local craft breweries in Orlando, Florida - Orange Blossom Brewing Company and Orlando Brewing. Orange Blossom Brewing was founded by Tom Moench, a 7th generation Floridian, who began homebrewing as a teenager. Orlando Brewing has been operating since 2006 and is Florida's only USDA certified organic brewery. Representatives from both breweries discuss their brewing processes and ingredients, with a focus on seasonal spring beers. They emphasize using local and organic ingredients to distinguish their flavors. Both breweries contribute to Orlando's growing craft beer culture through brewery tours and events.
The document provides information on several vineyard and wine estates for sale around the world. It begins with brief descriptions of the wine traditions and regions of France and California. It then shares details on four luxury vineyard estates located in France, South Africa, Spain, and California. The estates range in price from $3.6 million to $9.95 million. Additional information and contact details are provided for each property. The document encourages readers to visit the listed real estate website for more information on any of the estates.
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
The document discusses the opening of a new coffee shop, First Pour, in Adelaide that sources single-origin coffee from around the world and also hosts a tea house and chocolate pop-up shop. It also mentions that food production in South Australia reached record highs in 2010-2011, with a 24% increase in revenue and exports. Finally, it provides brief updates on new cheese, bakery, and drink products from various South Australian food producers.
The document outlines a 7-day wine country tour of Northern California, beginning in San Francisco and traveling to Sonoma and Napa Valleys. Day 1 includes arrival in San Francisco and check-in at the Monticello Inn. Day 2 involves city touring in San Francisco. Day 3 includes a drive up the coast to Muir Woods and continuing north to Sonoma Valley. The following days involve winery tours and tastings in Sonoma Valley and Sonoma County, including visits to Buena Vista, Ravenswood, Cline Cellars, and Benziger Family Winery. Days 6-7 shift the focus to Napa Valley, with stops at Remy Martin Distillery, Saintsbury, and Robert
Home brewing beer is legal in most states and countries with some restrictions. State laws vary and it's important to check local statutes to ensure home brewing is allowed. Most places allow home brewing of up to 100 gallons of beer per year for personal use but prohibit selling home brew. Distilling alcohol at home is illegal in many areas and requires permits, so home brewing should not be confused with distilling. International laws also vary but generally permit home brewing of beer for personal use without selling.
Word vineyards wines presentation 2011Wirtz Nevada
1) Michael Jordan is a local boy from Hawaii who became a Master Sommelier and owns Word Vineyards, crafting small-batch wines from California.
2) The wines are made from select vineyard sites and in a traditional style for a new generation, with tiny production runs of high quality wines.
3) Word Vineyards Pinot Noir and Cabernet Sauvignon have both won awards, with the Pinot Noir taking gold at the Shanghai Wine Challenge judged exclusively by sommeliers.
Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.
The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.
Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.
You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.
This document is the October issue of the Wine and Restaurants magazine. It includes sections on new world wines, wineries from countries like Argentina, Chile, Australia, New Zealand, and South Africa. It also includes restaurant reviews and a directory of wine retailers and restaurants in Ho Chi Minh City. The issue provides an introduction to new world wines, focusing on the history and styles of wines produced in various new world countries. It also reviews the Allan Scott winery in New Zealand, one of the pioneers of winemaking in the Marlborough region.
The document describes The Jubilee Collection wine case which contains 12 bottles of various red and white wines at a discounted price of £10 off to celebrate the Queen's 60 years on the throne. It provides details on each of the 12 bottles included, which are comprised of wines from regions like Italy, France, New Zealand, Chile, Hungary, and Australia. The wines highlighted include Prosecco, Sauvignon Blanc, Pinot Grigio, Rioja, Merlot, Shiraz, and more.
Beer is made from just four main ingredients - grain, water, hops, and yeast. However, brewers have developed over 70 distinct beer styles by varying the amounts and characteristics of these ingredients. The document provides an overview of the history and evolution of beer styles in the United States, from the early craft beer revolution in the 1980s to today's vast variety of styles influenced by traditions from around the world. It also summarizes the brewing process and roles of the four key ingredients.
This document is a menu from a Copenhagen bar called Bar25. The menu includes sections that summarize classic cocktails, beer selections, and spring-inspired cocktail recipes and descriptions. Some key details include:
- Classic cocktails summarized include the Hemingway Daiquiri, Martinez, and Singapore Sling.
- The beer selection lists various international beers like Staropramen Dark Lager, Tuborg, and Grimbergen Blonde.
- The spring cocktail list introduces drinks like the Smokey Pepino and Duckiri, which are inspired by flavors from places like Italy, Cuba, and Mexico. Descriptions aim to transport the drinker to different parts of the world.
The document introduces 1stcru, a company that sources wines from small family-run producers. It provides descriptions of various wines available from regions including Champagne, Bordeaux, Burgundy, Alsace, Rhone Valley, Loire Valley, Australia, Chile, South Africa, and dessert wines. The wines shown would be suitable as corporate or staff gifts. Ordering is simple through their website where full details and prices can be found.
Concierge Auctions May 2016 Catalogue - Chad Roffers, ChairmanChad Roffers
This summary provides an overview of properties featured in the May 2016 auction catalog:
1) An estate called Sa Vinya located in Mallorca, Spain is a 200-year-old restored villa surrounded by gardens and orange trees. It was previously listed for €12.5M and is selling without reserve on June 14th.
2) Monticello-Somers is a brick-for-brick replica of Thomas Jefferson's home located in Somers, Connecticut. It was previously listed for $4.9M and is selling without reserve on May 31st.
3) An Austin, Texas family compound located on 400 acres of protected land in the exclusive Rob Roy community is highlighted as
This document provides information about an upcoming wine tasting event in Cork, Ireland organized by the Economic & Commercial Office of the Embassy of Spain. Over 160 wines from 32 Spanish wine regions will be available to taste. The event aims to familiarize attendees with the variety of Spanish wines and showcase top wines from Spanish importers in Ireland. It is one of the largest wine events for professionals in Ireland and has expanded over the past decade to include regional events in Cork and Galway.
Port wine is a fortified wine produced exclusively from grapes in the Douro region of northern Portugal. While produced in the Douro Valley, it came to be known as "Port Wine" when exported from Porto starting in the 17th century. The process of adding brandy to stop fermentation and produce a sweet, high alcohol wine was already practiced before English merchants began trading, though they helped popularize it internationally. Key differences from other wines include an incomplete fermentation process stopped early by brandy that results in a sweet yet potent product.
This document provides an overview of Bouchaine Vineyards located in the Napa Valley. It discusses the vineyard's unique location and marine influences. It then summarizes the history of the site from the 1840s to current day, including previous owners. It also describes the estate vineyards, sustainable practices, and key wine varieties produced - Chardonnay, Pinot Noir, and a late harvest Chardonnay. The owners and winemaker are introduced with their roles and experience.
The document describes an opportunity to become a licensed microbrewery producing beers for Strangford Lough Brewing Company. It outlines Strangford Lough's award-winning Irish beers and expanding into the North American market. Entrepreneurs can purchase exclusive licensing rights for a state to produce, package, and distribute Strangford Lough beers locally. The comprehensive package includes equipment, recipes, branding, and ongoing support. Initial investment is $100,000 with potential for high profits from sales to bars, restaurants, and retailers.
This document contains 17 summaries of interesting wine facts. Some key facts include:
- Archaeological evidence dates the earliest wine production to 6000 BC in Georgia.
- The oldest known bottle of wine was discovered in Germany in 1867 and dates back to 325 AD, making it around 1680 years old.
- Red wine is the most popular type of wine consumed worldwide, accounting for 55% of wine consumed.
- Champagne is made using the méthode champenoise process which involves a secondary fermentation in the bottle to produce carbonation.
- Fortified wines like port and sherry are wines that have had brandy or another distilled spirit added.
While most Kentucky bourbons use a high corn mashbill, craft distillers are exploring different ingredients and production methods to produce unique bourbons. Two such distilleries are Laws Whiskey House in Denver, which uses an unorthodox four-grain mashbill of corn, wheat, rye and barley, and FEW Spirits in Evanston, Illinois, which emphasizes northern rye. These craft distillers believe their bourbons reflect the terroir of their home states like Colorado and Illinois, and are creating new styles distinct from traditional Kentucky bourbon.
The success of Totino Estate is a story of passion, determination, hard work and never giving up. The family purchased a neglected vineyard property in Paracombe, Adelaide Hills in 1999 and began replanting grape varieties. Through their efforts, Totino Estate has established itself as a quality producer known for varieties like Sauvignon Blanc, Shiraz, and Cabernet Sauvignon that have won numerous wine show awards.
The document provides an overview of wine and food pairing guidelines and then discusses several wine regions and styles, including Port and Madeira styles from Portugal, Australian and New Zealand wines, and wines from South America including Chile and Argentina. It includes brief descriptions of popular grape varieties and styles from each region.
This document provides information about events and businesses in the Winnebago County area in April 2016. It features an article about Rob Anthony, a nominee for a WAMI award. It also includes advertisements for local jewelers, eye doctors, florists and more. The back section lists the staff and contributors for the Scene newspaper and includes event calendars and article previews for the issue.
This document provides information about Carlito's Way Sports Bar and Grill, including their mission, environment, floorplan, service relationships, and menu pairing options. Their mission is to be a community space for sports fans to watch games and create memories while enjoying good food and drinks. They plan to be located in South Beach and have a sports memorabilia-focused decor. Their Cuban-inspired menu will focus on homemade shareable plates and cocktails.
The document provides background information on E16 Wine Company. It discusses the histories and visions of the Jones and Young families in winemaking. It introduces key figures like President Robert Jones and VP Kelly Young. It also profiles renowned winemaker Daniel Moore and discusses the virtual winery model and sourcing of premium vineyards in top appellations like Russian River Valley, Bennett Valley, Santa Lucia Highlands, and Anderson Valley.
82896755 mc carthy-and-his-enemies-wm-f-buckley-jr-l-brent-bozell-1954-421pgs...ÎnLinieDreaptă
This prologue introduces the book which analyzes Senator Joseph McCarthy and his opponents during the McCarthy era controversies. It summarizes that the authors have chosen to investigate McCarthy's actual record rather than accept prevailing judgments, in violation of current intellectual etiquette. It contends the true difference between McCarthy and his opponents is that he took the responsibility of intellectual choices seriously, while they insisted intellectuals bore no responsibility. The prologue argues the scandal was McCarthy's opponents invoking a special dispensation from intellectual responsibility and a "fool's franchise" to avoid being taken seriously for their ideas and commitments.
The document discusses careers in the medical field. It provides information on the eligibility requirements, job prospects, remuneration, and top institutes for medical careers. Candidates must have a BSc degree with at least one subject in biological sciences or a degree in BAMS, MBBS, BHMS, or BPT to be eligible. Medical assistants perform administrative and clinical tasks to support health practitioners. On average, a medical officer earns around Rs. 478,956 per year, and most people stay in the role for around 10 years. The top institutes for medical careers include AIIMS Delhi, Christian Medical College Vellore, and Maulana Azad Medical College Delhi.
Word vineyards wines presentation 2011Wirtz Nevada
1) Michael Jordan is a local boy from Hawaii who became a Master Sommelier and owns Word Vineyards, crafting small-batch wines from California.
2) The wines are made from select vineyard sites and in a traditional style for a new generation, with tiny production runs of high quality wines.
3) Word Vineyards Pinot Noir and Cabernet Sauvignon have both won awards, with the Pinot Noir taking gold at the Shanghai Wine Challenge judged exclusively by sommeliers.
Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.
The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.
Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.
You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.
This document is the October issue of the Wine and Restaurants magazine. It includes sections on new world wines, wineries from countries like Argentina, Chile, Australia, New Zealand, and South Africa. It also includes restaurant reviews and a directory of wine retailers and restaurants in Ho Chi Minh City. The issue provides an introduction to new world wines, focusing on the history and styles of wines produced in various new world countries. It also reviews the Allan Scott winery in New Zealand, one of the pioneers of winemaking in the Marlborough region.
The document describes The Jubilee Collection wine case which contains 12 bottles of various red and white wines at a discounted price of £10 off to celebrate the Queen's 60 years on the throne. It provides details on each of the 12 bottles included, which are comprised of wines from regions like Italy, France, New Zealand, Chile, Hungary, and Australia. The wines highlighted include Prosecco, Sauvignon Blanc, Pinot Grigio, Rioja, Merlot, Shiraz, and more.
Beer is made from just four main ingredients - grain, water, hops, and yeast. However, brewers have developed over 70 distinct beer styles by varying the amounts and characteristics of these ingredients. The document provides an overview of the history and evolution of beer styles in the United States, from the early craft beer revolution in the 1980s to today's vast variety of styles influenced by traditions from around the world. It also summarizes the brewing process and roles of the four key ingredients.
This document is a menu from a Copenhagen bar called Bar25. The menu includes sections that summarize classic cocktails, beer selections, and spring-inspired cocktail recipes and descriptions. Some key details include:
- Classic cocktails summarized include the Hemingway Daiquiri, Martinez, and Singapore Sling.
- The beer selection lists various international beers like Staropramen Dark Lager, Tuborg, and Grimbergen Blonde.
- The spring cocktail list introduces drinks like the Smokey Pepino and Duckiri, which are inspired by flavors from places like Italy, Cuba, and Mexico. Descriptions aim to transport the drinker to different parts of the world.
The document introduces 1stcru, a company that sources wines from small family-run producers. It provides descriptions of various wines available from regions including Champagne, Bordeaux, Burgundy, Alsace, Rhone Valley, Loire Valley, Australia, Chile, South Africa, and dessert wines. The wines shown would be suitable as corporate or staff gifts. Ordering is simple through their website where full details and prices can be found.
Concierge Auctions May 2016 Catalogue - Chad Roffers, ChairmanChad Roffers
This summary provides an overview of properties featured in the May 2016 auction catalog:
1) An estate called Sa Vinya located in Mallorca, Spain is a 200-year-old restored villa surrounded by gardens and orange trees. It was previously listed for €12.5M and is selling without reserve on June 14th.
2) Monticello-Somers is a brick-for-brick replica of Thomas Jefferson's home located in Somers, Connecticut. It was previously listed for $4.9M and is selling without reserve on May 31st.
3) An Austin, Texas family compound located on 400 acres of protected land in the exclusive Rob Roy community is highlighted as
This document provides information about an upcoming wine tasting event in Cork, Ireland organized by the Economic & Commercial Office of the Embassy of Spain. Over 160 wines from 32 Spanish wine regions will be available to taste. The event aims to familiarize attendees with the variety of Spanish wines and showcase top wines from Spanish importers in Ireland. It is one of the largest wine events for professionals in Ireland and has expanded over the past decade to include regional events in Cork and Galway.
Port wine is a fortified wine produced exclusively from grapes in the Douro region of northern Portugal. While produced in the Douro Valley, it came to be known as "Port Wine" when exported from Porto starting in the 17th century. The process of adding brandy to stop fermentation and produce a sweet, high alcohol wine was already practiced before English merchants began trading, though they helped popularize it internationally. Key differences from other wines include an incomplete fermentation process stopped early by brandy that results in a sweet yet potent product.
This document provides an overview of Bouchaine Vineyards located in the Napa Valley. It discusses the vineyard's unique location and marine influences. It then summarizes the history of the site from the 1840s to current day, including previous owners. It also describes the estate vineyards, sustainable practices, and key wine varieties produced - Chardonnay, Pinot Noir, and a late harvest Chardonnay. The owners and winemaker are introduced with their roles and experience.
The document describes an opportunity to become a licensed microbrewery producing beers for Strangford Lough Brewing Company. It outlines Strangford Lough's award-winning Irish beers and expanding into the North American market. Entrepreneurs can purchase exclusive licensing rights for a state to produce, package, and distribute Strangford Lough beers locally. The comprehensive package includes equipment, recipes, branding, and ongoing support. Initial investment is $100,000 with potential for high profits from sales to bars, restaurants, and retailers.
This document contains 17 summaries of interesting wine facts. Some key facts include:
- Archaeological evidence dates the earliest wine production to 6000 BC in Georgia.
- The oldest known bottle of wine was discovered in Germany in 1867 and dates back to 325 AD, making it around 1680 years old.
- Red wine is the most popular type of wine consumed worldwide, accounting for 55% of wine consumed.
- Champagne is made using the méthode champenoise process which involves a secondary fermentation in the bottle to produce carbonation.
- Fortified wines like port and sherry are wines that have had brandy or another distilled spirit added.
While most Kentucky bourbons use a high corn mashbill, craft distillers are exploring different ingredients and production methods to produce unique bourbons. Two such distilleries are Laws Whiskey House in Denver, which uses an unorthodox four-grain mashbill of corn, wheat, rye and barley, and FEW Spirits in Evanston, Illinois, which emphasizes northern rye. These craft distillers believe their bourbons reflect the terroir of their home states like Colorado and Illinois, and are creating new styles distinct from traditional Kentucky bourbon.
The success of Totino Estate is a story of passion, determination, hard work and never giving up. The family purchased a neglected vineyard property in Paracombe, Adelaide Hills in 1999 and began replanting grape varieties. Through their efforts, Totino Estate has established itself as a quality producer known for varieties like Sauvignon Blanc, Shiraz, and Cabernet Sauvignon that have won numerous wine show awards.
The document provides an overview of wine and food pairing guidelines and then discusses several wine regions and styles, including Port and Madeira styles from Portugal, Australian and New Zealand wines, and wines from South America including Chile and Argentina. It includes brief descriptions of popular grape varieties and styles from each region.
This document provides information about events and businesses in the Winnebago County area in April 2016. It features an article about Rob Anthony, a nominee for a WAMI award. It also includes advertisements for local jewelers, eye doctors, florists and more. The back section lists the staff and contributors for the Scene newspaper and includes event calendars and article previews for the issue.
This document provides information about Carlito's Way Sports Bar and Grill, including their mission, environment, floorplan, service relationships, and menu pairing options. Their mission is to be a community space for sports fans to watch games and create memories while enjoying good food and drinks. They plan to be located in South Beach and have a sports memorabilia-focused decor. Their Cuban-inspired menu will focus on homemade shareable plates and cocktails.
The document provides background information on E16 Wine Company. It discusses the histories and visions of the Jones and Young families in winemaking. It introduces key figures like President Robert Jones and VP Kelly Young. It also profiles renowned winemaker Daniel Moore and discusses the virtual winery model and sourcing of premium vineyards in top appellations like Russian River Valley, Bennett Valley, Santa Lucia Highlands, and Anderson Valley.
82896755 mc carthy-and-his-enemies-wm-f-buckley-jr-l-brent-bozell-1954-421pgs...ÎnLinieDreaptă
This prologue introduces the book which analyzes Senator Joseph McCarthy and his opponents during the McCarthy era controversies. It summarizes that the authors have chosen to investigate McCarthy's actual record rather than accept prevailing judgments, in violation of current intellectual etiquette. It contends the true difference between McCarthy and his opponents is that he took the responsibility of intellectual choices seriously, while they insisted intellectuals bore no responsibility. The prologue argues the scandal was McCarthy's opponents invoking a special dispensation from intellectual responsibility and a "fool's franchise" to avoid being taken seriously for their ideas and commitments.
The document discusses careers in the medical field. It provides information on the eligibility requirements, job prospects, remuneration, and top institutes for medical careers. Candidates must have a BSc degree with at least one subject in biological sciences or a degree in BAMS, MBBS, BHMS, or BPT to be eligible. Medical assistants perform administrative and clinical tasks to support health practitioners. On average, a medical officer earns around Rs. 478,956 per year, and most people stay in the role for around 10 years. The top institutes for medical careers include AIIMS Delhi, Christian Medical College Vellore, and Maulana Azad Medical College Delhi.
Collaborated closely with student journalists to create the annual sports preview for Ithaca College's division 3 sports teams. Oversaw photo-selection and created custom layout for the 8-page insert.
Ana María desea cambiar o mejorar Colombia a través de sus sueños personales. Sus metas incluyen mejorar cada día y esforzarse al máximo. Lo que la motiva es ver cómo el país no progresa y cómo puede ayudar, aunque el quedarse sola sin apoyo familiar es uno de sus miedos. Actualmente cuenta con el apoyo de su familia y le gustan las ciencias sociales y políticas.
El documento trata sobre los "NINIS", personas que no estudian ni trabajan, un fenómeno que está afectando a los jóvenes de todo el mundo. Muchos dejan de estudiar porque no les gusta la escuela o no tienen los recursos para continuar estudiando. Algunos jóvenes mencionan que dejaron de estudiar debido a que no les gustaba o no tenían dinero, pero ahora reconocen la importancia de estudiar para conseguir un trabajo.
Este documento resume un proyecto de educación ambiental que diseñó e implementó talleres sobre biodiversidad, agua y basura/reciclaje para estudiantes de secundaria en seis colegios de Quito. El proyecto buscó aumentar los conocimientos de los estudiantes sobre estos temas mediante evaluaciones antes y después de los talleres. Los resultados mostraron un aumento significativo en los conocimientos luego de los talleres. Sin embargo, no se encontró una relación entre los conocimientos iniciales y las prácticas ambientales responsables de los estudiantes
8.2 evolución socio-económica del primer franquismo -maría-sergio y enriquejjsg23
Este documento resume la evolución económica y social de España entre 1939 y 1960 bajo el régimen de Franco. Se describe inicialmente la política de autarquía económica entre 1939-1951 que resultó en estancamiento e escasez. Luego se explica el abandono paulatino de la autarquía en los años 1950 a través de la liberalización económica y el Plan de Estabilización de 1959. Finalmente, se resumen los cambios sociales durante este periodo incluyendo la pobreza generalizada y la incipiente transformación de la sociedad, así como la
Cierzo Brewing: a dossier about this Spanish craft breweryCierzo Brewing Co.
Cierzo Brewing Co. is a craft brewery based in Zaragoza, Spain that was founded in 2018. They operate a main brewery in Caspe, Spain that produces around 200,000 liters of beer annually and distribute their products across Spain and 15 other countries in Europe. In addition to their main brewery, they also have a brewpub in the city center of Zaragoza that serves beers brewed on-site as well as beers from their Caspe production facility. Cierzo Brewing Co. is known for their IPAs and hazy beers but also experiment with other styles, and their beers have received numerous awards since the brewery was founded.
The Influence Report - Tales Of The Cocktail 2015the projects*
Tales of the Cocktail is an annual festival held in New Orleans that brings together thousands of spirits professionals. It includes seminars, tastings, product launches, and parties. Trends are set and awards are given out during the five-day event, which is considered the most important event for the cocktail and spirits industry. Innovation is showcased through new cocktail recipes, bar designs, and technology applications in mixology. Sustainability and education are increasingly important topics. Hot spirits include amaro, sherry, mezcal, and single grain whiskey.
Nine Pins Winery is located in an old bowling alley building in Ellensburg, WA. Their mission is to offer a unique experience where guests can learn about the history of the building while enjoying handcrafted wines. The winery strives to balance history, experience, and quality. Their winemaker uses traditional methods to create approachable wines. Nine Pins aims to appeal to both local residents and college students by offering multiple price points and events in their repurposed bowling alley atmosphere. Their goal is to establish brand loyalty and expand distribution within Washington state.
This document provides information about a half-hour television series called "Best of Wine and Food" that aired on Food Network and CNBC. Jeff Mustard was the sole writer for all 8 episodes. The document lists 57 sponsors that received 3-5 minute advertising segments in the show. It provides sample synopses written by Jeff Mustard to promote the sponsor segments. The synopses describe various food, drink and cooking products in an entertaining way to engage viewers.
This document provides 7 trends and inspirations for the beer industry in 2015 according to Cocoon Group's research. The trends include: 1) Consumers pushing brands to move beyond traditional demographics and segmentation; 2) Using technology to enhance the drinking experience; 3) The rise of craft beer and beer connoisseurship in Eastern Europe; 4) Innovations in beer labeling and packaging; 5) Competition driving new experiences for consumers; 6) Developing healthier and more functional beer options; 7) Beer brands expanding into other beverage categories like soft drinks. The document encourages beer companies to embrace these opportunities and trends to inspire new thinking about the future of brewing.
A teetotal former police officer from London has launched a rum distillery called Morant Bay Distillery, producing a red rum made from sugar cane grown on his family's estate in Jamaica that has been in their family for four generations. He hopes to debut the rum at an international trade expo in London this month. The rum is produced using molasses from the Jamaican estate and is distilled and aged in the UK. The ex-police officer quit the force last year to focus full-time on growing the rum business globally.
Concept-brands Leverage Packaging to Drive VQA Wines | PrintActionVictoria Gaitskell
The document discusses how Ontario VQA wine producers are leveraging innovative packaging and branding strategies to attract younger consumers and drive sales growth. It profiles several wineries that have launched new concept brands targeting millennials with funky, non-traditional labels and packaging. These brands are priced in the $10-15 range and emphasize fun and approachability over prestige. The new branding coincides with a trend of blending grape varieties to appeal to broader tastes. Producers see the concept brands as a way to introduce new consumers to VQA wines and build lifelong customers.
This issue of toast! magazine focuses on liqueurs and how to best utilize them in cocktails and drinks. It provides recipes and pairing suggestions for revamping favorite liqueurs. It also previews the upcoming Beervana craft beer festival in Wellington, providing recommendations for the best beers to try. Additionally, it discusses the rising popularity of spiced rum and offers guidance on how to make the most of it in mixed drinks.
Public House is launching a premium boxed wine brand targeted at millennials. Their boxed wine is packaged in eco-friendly bags-in-boxes that keep wine fresh for 6 weeks. They will distribute through traditional retailers, events, restaurants and online. Their wine varieties and content marketing aim to make wine approachable and relevant for millennials. They have partnered with a winery and raised $170k. Their goal is to establish the brand in major US cities and expand product offerings over 5 years.
This document provides an overview of Scotch whisky, including its history, production, and popularity. It discusses that Scotch whisky originated in 15th century Scotland and has since grown to be a £4 billion industry. There are five categories and five producing regions of Scotch whisky. While single malts have become increasingly popular, around 90% of Scotch sold is blended whisky. The document also discusses how Scotch whisky has surpassed Irish whiskey in popularity and global sales due to innovations like the column still. It provides statistics on Scotch whisky exports and details on distillery visits. The ongoing popularity and growth of the Scotch whisky industry is evidenced by high levels of investment.
This document provides an overview of the Lucky Hare Brewing Company, a small farm brewery located in Hector, New York. The brewery operates out of an old 90-year-old barn and is in the process of expanding its operations and converting a neighboring farmhouse into a tasting room. The owner Ian Conboy discusses the challenges of growing the brewery's production from one barrel per week to three barrels as it transitions from a hobby to a professional operation. The document also provides historical context on New York's role as a former leader in beer production and hop farming, and how the state's craft beer industry is now thriving again.
This document provides an overview of the Lucky Hare Brewing Company, a small farm brewery located in Hector, New York. The brewery operates out of a 90-year old barn and plans to expand its operations and convert a neighboring farmhouse into a tasting room. The brewery aims to increase its capacity from brewing 1 barrel per week to 3 barrels per week. The document also discusses New York's history as a leader in beer production in the 1800s and how the craft beer movement has helped revive the industry in the state.
The document discusses the SABMiller website SABMiller.com, which launched in 2014 to share stories about beer and the company's business. The website focuses on using the homepage to share high-quality stories about the company's heritage, brewing expertise, brands, and community work. It has been recognized as one of the top corporate websites globally for its engaging storytelling and bringing the personality of SABMiller to the forefront.
The Pub was created by Nick Sanders to provide an authentic British pub experience in the United States. It features British pub decor, furnishings sourced from the UK, and a wide selection of beers and spirits served in the appropriate glassware. The Pub offers British pub fare along with American classics, and hosts special events celebrating British culture. The goal is to transport guests to Britain through food, drinks and atmosphere.
This document provides an overview of craft beers and the craft brewing movement. It discusses the growth of craft beers and defines some of the key aspects that make craft beers unique, including variety, passion from brewers, and a focus on flavor. It profiles two champions of craft beers in the UK hospitality industry and discusses how craft beers are attracting new drinkers, especially women, due to their variety, refreshment, and lower alcohol content compared to other drinks. The document also contains listings of various craft beers and their styles.
Coca-Cola will celebrate the 100th anniversary of its iconic contour bottle with a global art tour exhibition in Johannesburg from March 11-14. The exhibition, titled "The Coca-Cola Bottle Art Tour: Inspiring Pop Culture For 100 Years", will feature artwork from Coca-Cola's collection of over 33,000 pieces depicting the contour bottle from artists like Andy Warhol and South Africa's Mbongeni Buthelezi. The contour bottle continues to inspire moments of happiness for consumers and artists alike after 100 years as one of the most famous packaging designs in the world.
The document provides an overview of Portuguese wines and wine regions as an undiscovered grape destination for wine tourism. It discusses the country's long winemaking tradition and variety of indigenous grapes. It then profiles each of Portugal's major wine regions, highlighting characteristic wines, wineries, and other attractions. It also discusses some outstanding wine tourism projects and hotels that showcase Portuguese wines.
1. 50Tt
issue 82 — 237236 — issue 82
briefing
Food
Bar Nou
Barcelona
Bread and tomato or Pa amb
tomáquet may be the iconic dish
of Catalonia but until now the
beloved culinary treasure got little
attention from restaurants. Close to
Barcelona’s Plaza Catalunya, how-
ever, Bar Nou combines culinary
know-how with fun in this modern
rendition of a Catalan diner.
A prominent altar showcases
the preparation of the dish; bright
food photography lines the walls.
The concept is the brainchild of
food entrepreneur Miquel Angel
Vaquer, who was enlisted by the
owners to revamp their restaurant.
The ample menu includes the
breadth of Catalan cuisine and
an instructional guide helps the
uninitiated to pair each dish with
the correct combination of bread,
tomato, salt and olive oil. — la
barnou.cat
The Heyward
New York
Named after Charleston-born
poet DuBose Heyward, this spot
blends coastal-US cuisine with the
requisite industrial trappings of a
new Brooklyn opening.
The Williamsburg venture con-
trasts its Southern-style hospitality
with raw steel and antique furnish-
ings. “We chose a design aesthetic
reminiscent of the post-industrial
era mixed with the European-
influenced feel of early 1900s
Charleston,” says co-founder
Christopher Brandon.
The Heyward blends southern-
Atlantic flavours with ingredi-
ents sourced from the eastern
seaboard. Think shrimp and grits
with chorizo, shishito peppers and
a buttery shrimp broth (pictured).
Winter risotto is made with roasted
parsnips, pomegranate and
hickory-smoked chestnuts. — jm
theheyward.com
Wheels of fortune
Italy
Italian bank Credem houses 422,000 wheels of
Parmesan worth some €150m. The arrangement
dates from the Medici era and, in exchange, the bank
offers cheese-makers loans against the value of their
dairy investment.
Hisashi Todoroki Rice
Nagano, Japan
Born into a farming family in
Nagano, self-taught designer
Hisashi Todoroki worked with
fellow agrarians to come up with
a catchy packaging solution to
help sell his Koshihikari rice. The
numbers on the outside represent
the amount of rice in a bag by
the go: the Japanese equivalent
of a cup in European cooking, or
around 180g. The rice is grown in
the village of Kijimadaira where it is
fed by the waters of the Tarukawa
and Magusegawa rivers. — jt
todoroki-design.com
Q&A
Spencer Hyman
Co-founder
and partner,
Cocoa Runners
After careers in the gaming
and e-commerce industries,
as well as stints at Amazon
and as COO of Last.fm,
Spencer Hyman founded
Cocoa Runners in 2013 with
business partner Simon
Palethorpe. The company
seeks out and sells the world’s
best single-estate chocolate
and distributes it to customers
by monthly subscription.
How has the market
for artisanal chocolate
developed?
When we launched Cocoa
Runners over a year ago
there were only four single-
estate chocolate makers in
the UK and only 20 to 30 in
the US. Now there are over
150 in the US and around
10 in the UK.
How do you account
for the growth in the
industry?
It’s only been possible to
make single-estate choco-
late in the past decade or
so, as before then it was
too hard to secure consis-
tent supplies of high-quality
beans. In many parts of the
world, cocoa-bean export
is a government monopoly.
It’s only in the past decade
that the cost of the machin-
ery has come down to
prices that enable people
to self-fund or kick-start
their operations.
Is there a gap in the
market?
Very few people know the
what, the why or the who
of single-estate chocolate
but once they taste the bar
they want more and want
to know more. So we set
up Cocoa Runners. — jaf
cocoarunners.com
Q
A
Stauffenberg Gin
Berlin
Sit in an artsy Berlin bar and you
might see a historic name on the
spirits shelf. Distiller Franz von
Stauffenberg, a relative of the army
officer who tried to assassinate
Hitler, began creating spirits in the
2000s to make use of the over-ripe
plum trees on his land in Jettingen,
Germany. His one-man operation
uses a 1930s copper still to make
180-bottle batches of organic gin
with 19 botanicals. We’ve yet to
test the claim but he insists the
blend is hangover-proof. — kb
stauffenberg-gin.de
Anacravo
São Paulo
Beijinhos (literally “little kisses”)
are a staple sweet at Brazilian
children’s parties and cousin of the
iconic brigadeiros; chocolate balls
made with condensed milk. Here
that’s blended with coconut, coco-
nut milk and butter, with cloves
on top. Chef Silvana Oliveira and
Adriana Elise (pictured, left to
right) opened their shop to add a
gourmet touch to the confection.
Traditional flavours sit alongside
the likes of caramelised banana
and Brazilian-grown fruit. — fp
anacravo.com.br
Moveable
feast
Global
Preface
Defying geography is a theme this
month with Nordic style in Milan, a
US coffee shop opening in Tokyo
and gin distilled in Berlin. Stir in
Turkish craft beer plus Brazilian
kisses and you have a culinary
cocktail that is truly cosmopolitan.
Blue Bottle Coffee
Tokyo
Bay Area bean fiend Blue Bottle
Coffee has cafés throughout the
US but crossed the Pacific this
year to open its first overseas
outpost. Located near Kiyosumi
Garden, the imposing two-storey
building holds a cupping room,
roaster, pastry kitchen and coffee
bar. Expect exquisite espres-
sos, single origin or blended drip
coffees and pastries as part of
a welcome addition to a Tokyo
coffee scene that is bubbling up
nicely. — jaf
bluebottlecoffee.com
photographers:JoséHevia,LéoSoares,stilllife:davidsykes
Q
A
Q
A
Tune in to The Menu
wednesday 19.00 uk time
Every Friday, Monocle 24
listeners are served up a platter
of cutting-edge chefs, exciting
restaurants, bartenders with
new ideas and the latest food
trends from Helsinki to Hong
Kong, Sydney to São Paulo, on
The Menu. Sounds tasty.
The
Heyward is
on the site of
iconic Brooklyn
jazz bar The
Zebulon
2. 50Tt
briefing
Food
issue 82 — 239238 — issue 82
Wolf it down
France
Parisian food co-op La Louve (“she-wolf” in French)
will aid farmers and producers engaged in envi-
ronmentally responsible practices. Supported by
the Park Slope Food Coop in Brooklyn, the venture
launches in later this year in the 18th arrondissement.
Atac Besi
Owner and
founder,
GaraGuzu
brewery,
Turkey
Literally meaning “black
sheep” in the local dialect,
the aptly named GaraGuzu is
Turkey’s only micro-brewery.
The team of 13 people, based
in the southwestern city of
Mugla on the Aegean coast,
started brewing in mid-2014.
The company now makes a
light, hoppy amber beer and a
blonde ale. We caught up with
the founder to find out more.
How easy is it to launch
a brewery in Turkey?
Getting a production
licence was the most
difficult part of the process.
We are the only company
in Turkey to receive a
brewing licence in the past
four years. People here are
not used to seeing local
Turkish beer brands for
sale because they do not
exist. Meanwhile, in South
America almost every
neighbourhood makes its
own variety.
What has the reaction
been like?
Mainly positive. We have
not marketed our brand
properly yet but we do
already have a strong fol-
lowing. That’s something
that has happened because
of the excitement felt by our
customers. The GaraGuzu
logo and name, which was
created by Bahadir and
Burcu, has received a lot
of compliments. The pun
in our name is a reflection
of our quirky nature. I think
our candid stance comes
across and that’s some-
thing people appreciate.
How hopeful are you
about Turkey’s brewing
prospects?
Turkey today has a very
young and very dynamic
population. Around the
world interest in craft
beer has been growing
immensely during the past
20 years – what we are
doing with GaraGuzu is
a part of that growth. — adc
190 252 2255569
Q
A
Anima Cakes
Buenos Aires
Having honed her craft selling her range of cupcakes
at a London market stall, baker Inés Maisano
(pictured, below right) returned to her native Buenos
Aires. There she built on private orders and corporate-
event commissions, gained through word of mouth,
before starting this cute café on a secluded, leafy
street in the city’s Barrio Norte.
Maisano’s original cupcakes are still the main
draw amid the spare, industrial décor of chipboard
and exposed lighting but freshly iced carrot cake
and lemon sponges provide further temptation from
the white-tiled counter. The menu also offers hearty
breakfasts, sandwiches and salad options for hungry
diners of a more savoury inclination. — vb
154 11 4805 8005
Bjork
Milan
Opened in 2014, this brasserie
brings a touch of Scandinavia to
the bel paese. Bjork offers Swed-
ish and Norwegian craft beers
alongside Italian wines, including
those of the owner’s native Valle
d’Aosta. Danish smørrebrød (open
sandwiches, pictured), lox (brined
salmon, pictured), wild boar and
elk sirloin adorn the menu. Interiors
are northern European-inspired,
with a 1960s chandelier from
Hans-Agne Jakobsson and
cushions by Svenskt Tenn. — ic
bjork.it
Crooked Nose & Coffee Stories
Vilnius
The fact that Lithuania isn’t known
for its coffee culture was seized
on as an opportunity by Emanuelis
Ryklys when he started roastery
Crooked Nose & Coffee Stories in
2011. “In general the environment
of Lithuania is good enough to
release your ideas in to,” says the
Vilnius-based entrepreneur. “Lots
of institutions now try to support
newcomers, although there are
always issues with the old bureau-
cratic culture.”
With an eye on the city’s third
Dark Times coffee conference, set
to take place this autumn, Ryklys
would also like to expand his cold-
brewing and roasting operations
to include a bar. His minimally
designed, brown-bottled brew
signifies a bright future for the
black stuff in Vilnius. — jaf
crooked-nose.com
Jammy Yummy
Miami
The popularity of her mother’s
tomato preserve at a birthday
dinner led Agnèz Dias to found
Jammy Yummy, the first US
specialist in vegetable jam. Her
six flavours, which include baby
portobello and caramelised onion,
use vegetables sourced close to
the company’s Miami base. Hours
of stirring and stewing follow before
the jams are packaged in colourful
jars. “Forget bringing wine to dinner
parties,” says Diaz. “Vegetable jam
goes so much further.” — sdq
jammyyummy.com
Alt Milk
London
Some almond milk contains as
little as 4 per cent of the nut by
volume but a fifth of London-based
Alt Milk’s creamy elixir is made
from the organically grown stuff.
The cold-pressed milk also carries
a sweetness from the addition of
dates, vanilla and just a pinch of
Himalayan salt. “It’s my favourite
in tea,” says Rachel Hurn-Maloney,
who founded the firm in 2014, “and
delicious in smoothies, cereals and
porridge.” Next she plans to work
her magic on cashew milk. — ec
alt-milk.com
Moon Izakaya
Hong Kong
With its full-length windows and
outdoor seating area, Moon Izakaya
is markedly more welcoming than
Hong Kong’s other Japanese
options. “Japanese restaurants are
usually very shut off,” says owner
and head chef Wong Ka Wai, who
has 10 years’ experience in some
of the city’s best sushi restaurants.
“We want to experiment with a
more open atmosphere.” Moon
Izakaya’s specialities are highly
seasonal so try the firefly squid
sashimi this spring. — cch
1852 2811 1227
Star dish
Skirt-steak taco
Tijuana Picnic, New York
Chef Alex Lopez is a native of Mexico City but spent 12 years train-
ing in the kitchens of Asian restaurants before joining Tijuana Picnic
in Lower Manhattan. “We thought it could be fun to use his experi-
ence in that type of cuisine to inflect some non-traditional flavours,”
says business partner Jean-Marc Houmard. “In the skirt-steak
taco, Lopez adds shizo leaves, often used with sushi rolls.” This
colourful interpretation also involves marinating the steak in Sambal
chilli and hoisin sauce, then giving it a topping of spicy aioli and
pickled vegetables. Houmard teamed up with New York food-scene
heavyweights Jon Neidich and Huy Chi Le to make the restaurant
a reality. — mdb
tijuana-picnic.com
photographers:WestonWells,VeraRosemberg,gaiacambiaggi
stilllife:davidsyekes
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