Not to Be Missed Annual Spirits Conference and Whisky Live Return to New York City
By Glenn Haussman

Whisky Live men in kilts drinking

Hey, whisk(e)y lovers, next week is the week to get your whisky (and spirits) on in New York City.

Whiskies and Spirits Conference 2016 logo

First, on February 23rd, come explore all things whiskies and spirits at the annual Whiskies and Spirits Conference where, along with tastes of winning North American whiskies awarded accolades from the World Whisky Awards sponsored by Whisky Magazine, you can expect no-holds barred conversations, tough questions answered with candor, and a roadmap to brand success at the annual Whiskies and Spirits Conference. This kind of unvarnished conversation that doesn’t happen anywhere else which explains why so many spirits industry leaders take the day off to gather here. and thoroughly explore the state and growth of their products along with challenges, successes and future plans for building, positioning, marketing and growing their brands.

Kicking off with an in depth state of the industry report, there’s also an array of leading speakers and panelists such as Heaven Hill, DISCUS, KDA, ACSA, along with marketing experts sharing and exploring trends and business tactics focusing on the leading players and the emerging upstarts.

According to David Sweet, President USA and Canada Whisky Live USA, Whiskies & Spirits Conference USA, and Sr. VP North America Whisky Magazine, this event is very different than anything else. Take its partnership with the Stave & Thief Bourbon Steward program, and the Malt Advocate program by Diageo, for example.

“These are the two premier instructional programs in the world that truly teach an in depth deconstruction of that specific spirit. The sessions will [demystify whisky] teach attendees how to develop a true appreciation of quality, craftsmanship,” says Sweet. “This next level of understanding has to be taught, it is not just developed over time.”

Whisky Live glass on empty black graded background

The following day, after all this information is absorbed and the World Whisky Awards’ winning brands have been feted and sipped, the doors open to Whisky Live, the world’s preeminent whisky tasking event. It touches down in New York for the 12th year in a row and is the must attend event of the year for whisky lovers, no matter what stage of your appreciation journey you may be on.

From whisky neophytes to those well versed in the spirit, the February 24th event is a not to be missed opportunity for a deeper educational experience wrapped around preeminent tastings from leading and emerging brands. Plus, there’s great food too. More intimate than other events of its kind, you’ll never see a more in depth event that also provides inside access to the business side of the whisky world.

With a four hour event there’s some time to slip away from your booth and share perspectives with fellow industry insiders who revel in this category’s success, identify and discuss challenges and are finding new ways to heighten the success of whisky with customers. There’s no better way than Whisky Live to tap into preeminent minds within the category and hear about brand perspectives and segment earnings; everyone is open to exchanging valuable information as the whisky flows. Be part of candid conversations while exploring insights and trends for this ever-burgeoning business. All while sipping great world whiskies and sharing them with potential customers and colleagues.

Also included is Authors’ Row, a brand new experience curated by Greenlight Bookstore, featuring whisky experts Lew Bryson, Peter Fornatale, Heather Greene, David Haskell, Dane Huckelbridge, Jaime Joyce, Fred Minnick, Clay Risen, and Noah Rothbaum, who are signing copies of their latest books which are available at the show. Plus pop-ups from local bars Daddy-O, American Whiskey, Fool’s Gold, Ward III and others to sample signature cocktails and private label pours.

Whisky Live which takes place at Chelsea Piers Pier 60 offers more than 300 of the world’s best whiskies side by side and hear the stories behind them as told by master distillers, brand ambassadors and industry experts.

VIP Tickets to Whisky Live New York are $189 and include early access at 5:30 PM, an exclusive VIP tasting room with select exclusive bottlings available throughout the night (many not readily available in the US market), a signature, cut crystal Glencairn tasting glass, event program and a one-year subscription to Whisky Magazine.

General admission tickets are priced at $139 and for those ticket holders, doors open at 6 PM. The ticket price includes an event program and a souvenir Glencairn tasting glass.

For more information, and to remain updated on Master Class topics and new exhibitors, please visit the New York page at www.whiskyliveusa.com.

For more information about the annual Whiskies and Spirits Conference, please visit www.whiskiesandspiritsusa.com.


Last minute holiday gifts that still say “I care”
By Francine Cohen

Lewis Bag Sample Pic 1 with bottle in it.jpg

People, do not despair.

Yes, Christmas is just 48 hours away, and yes that means that unless you have an in with the big guy in the red suit you’ve probably blown it in terms of getting something shipped to you to give to your loved ones this holiday. But there’s still a couple of great options for holiday gifts you can find locally as long as you get yourself to a liquor store or a book store before they close tomorrow evening.

First up (because we know you probably need a drink if you’re still out there looking for Christmas presents), the Ford’s Gin Lewis Bag. It’s snazzy, it’s handy, it’s functional, it’s a great educational gift to give and share your love of gin (and other spirits) with family and friends, AND it can be used over and over and over again for making great cocktails or just getting out some aggression.

The Lewis bag, a canvas ice crushing vessel that had a long history of use and was revived and popularized in the 1990s by the Lewis Company, is more than just a thoughtful and useful gift for the bartender in your life. It’s also good for the planet. Simon Ford shares, ” Something that upsets me is the amount of un-necesscary packaging there is in the spirits industry, especially during the holidays, so I wanted to make a VAP that was an example of something that could be reused rather than one that will most likely end up in the trash once it is opened. I have worked in liquor stores and about half of the boxes that housed bottles would end up in the trash before they had even left the store and almost every gift box that is delivered to a bar will end up in the trash. I do understand that they look nice and make for nice packaging for gifts at this time of year especially for the luxury spirits but for The 86 Co I will always try and push ourselves to come up with packaging ideas that can be reused and failing that recycled whenever possible and our first attempt at a VAP is to put Fords Gin in a Lewis bag/Canvas Wick Ice Bag.”

He continues, “The copy on the bag reads… “The Lewis Bag was a staple of 19th century bartending and remains one of the most effective ways to crush ice for your drinks at home. Simply fill the bag halfway with cubes and smash them with a wooden mallet or even a rolling pin. The canvas wicks away moisture , resulting in colder ice pieces that are less apt to water down your drink. Perfect for Juleps and Smashes.” We have also placed the recipe for a Gin Julep on the bag (and in Chicago we have had a local bartender give us a recipe for the bags that will be distributed there.)”

A Lewis bag…what a smashing gift idea!

SG book gotham 7

Next, for the readers (and eaters) in your life: Savoring Gotham: A Food Lover’s Companion to New York City. This encyclopedic history of all things food and drink that make NYC the culinary destination that it is, Savoring Gotham came together in 568 entries across 760 pages written by 174 authors (including yours truly). Want to explore the history of restaurants like Delmonico, 21 Club, and Barney Greengrass? Need to delve further into the history of bars and cocktails, charities like Citymeals on Wheels, and people like Ruth Reichl, Bob Lape, and others who have been an integral part of the city’s food & restaurant scene so that you’re the smartest foodie at your next pop-up dinner?

Take a walk to your favorite bookstore (or order here at a 30% discount if you don’t need it immediately–use code ADFLYK2 at https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&lang=en& ) for this delicious read.

And, for five lucky www.insidefandb.com readers, we’ve got copies of this to give away. Be the first five people to email us with the answers to the following questions: How many entries in the book? How many authors contributed? Can you name one of the authors? Where is Barney Greengrass located? Whom does Citymeals on Wheels support/what do they do? Send your answers to: francinecohen@insidefandb.com and books will be on their way to you shortly.

Best wishes for a delicious holiday season and a wonderful new year!



With Thanksgiving just 72 hours away the media is filled with stories focused on how to avoid family strife, solutions for ensuring the perfect turkey preparation, and 150 beloved and fool-proof side dish and pie recipes you’ll be happy you made.

But nobody is talking about the days after. You know, those days when the house is still full of guests and they need to be fed but there’s sure to be an uproar if you suggest Thanksgiving dinner leftovers…again.
Keep your guests, and your taste buds, happy and warm up your holiday season right with the bright flavors of Peru. With the enticing flavors and cooking techniques inspired by Peru’s multi-cultural heritage it’s no wonder that three of the world’s best restaurants can be found in Peru and that the country’s cuisine is the hottest thing on the culinary map since well, the aji pepper.

Photo by Katie Burnet

Photo by Katie Burnett

Even French-born chefs are getting into the South American spirit of things! Chef Laurent Tourondel, who just opened two establishments at Kimpton’s Eventi Hotel in New York City — L’Amico (www.lamiconyc.com) and The Vine (www.eventihotel.com/nyc-restaurants/the-vine.html), is a huge fan of Peru’s classic cocktail, the Pisco Sour. Bartenders expecting to land a spot on his team first are put through their paces executing the perfect Pisco Sour for Chef’s discerning palate. Below he shares his current favorite recipe.


Chef Marita Lynn of Runa (https://www.facebook.com/RUNAperuviancuisine) created a winning dish when she combined the aji pepper in a ceviche with some of Peru’s most popular exports; artichokes and shrimp. Her ceviche, hailed as New York City’s best in 2014, resonates with a savory tang infused by the shrimp and lemon that then chills to the lush earthiness of the artichoke. It’s a complete 180 from the turkey, gravy, and stuffing trio that’s dominated your last few days; offering a great flavor on your palate but little weight in your belly. It might even inspire you to gather the gang for a walk!

Ceviche Summer event 7-31-14 Runa

And lest all that pumpkin pie be the only dessert you enjoy this week, you’ll want to try some classic Alfajores. Make them yourself with Chef Lynn’s recipe below, or let Alvaro Omeño of Limanjar Dulceria put his family recipe to good use at his bakery and you can have them shipped directly to you.
Or send them to your departed guests. To thank them for coming. (www.limanjar.com).

Yield: 4 people
1 lb large shrimp, cleaned and deveined, tails off
8 cups of water
2 Bay leaves
14 oz Artichokes (canned or fresh)
1 lemon
Juice of 10 limes
½ stalk celery
¼ cup chopped leeks
3tbs Aji Amarillo Paste
2 garlic cloves
¼ cup vegetable oil
Salt to taste

To garnish:
Roasted Sweet Potato
Peruvian Corn Kernels (available at Latin Grocery Stores)
Chopped Cilantro

1) Fill a medium pot with water, add 8 cups of water and bay leaf. Place on stove on high heat and let water boil. Add the shrimp and let cook for 5 minutes or until color changes.
2) Take shrimp out of stove and strain, remove bay leaf and let cool.
3) For fresh artichoke hearts: Quarter the artichoke hearts, place in bowl, leave aside. Mix with cool shrimp and refrigerate.
4) For canned artichoke hearts: Drain liquid from can, rinse, and quarter the artichoke hearts, place in bowl, leave aside. Mix with cool shrimp and refrigerate.
5) In a blender, place lime juice, celery, leeks, Aji Amarillo paste and garlic cloves. Blend for 1 minute at medium speed. Then, with the motor running, add the vegetable oil in a slow, steady stream, as making a dressing. The mixture should be creamy. Set aside and chill.
6) Mix the shrimp and artichoke mix with the Aji Amarillo sauce. Season to taste.
Preparing fresh artichokes:
Fill a pot with boiling water that includes 1 bay leave and juice of half a lemon
Submerge the artichoke, flower side down, for 10 minutes
Remove from pot with slotted spoon, dry and cool on paper towel or baking rack
Peel leaves off, leaving the heart, which should be quartered.

Serve immediately garnish with cilantro on top, sweet potatoes and corn.

From the cocktail menu of Chef Laurent Tourondel’s L’Amico

2 oz. Campo Encanto Pisco
¼ oz. Lemon Juice
½ oz. Simple Syrup
½ oz. Egg White
1 dash Cocoa Nib & Chipotle Tincture
3 drops Cocoa Nib & Chipotle Tincture (to finish)

• Combine the Campo Encanto Pisco, lemon juice, simple syrup, egg white and cocoa nib & chipotle tincture in a cocktail shaker
• Dry shake (no ice) for 30 seconds to emulsify egg whites
• Add ice and hard shake for another 30 seconds
• Strain the mixture into a cocktail coupe glass
• Float three drops of the cocoa nib & chipotle tincture to finish

By Chef Marita Lynn

Yield: 50 Alfajores
2 cups all purpose flour, sifted
¾ cup butter, room temperature
4 tablespoons powdered sugar
1 cup dulce de leche
Cookie Preparation :
In a bowl, mix together, the flour, butter and sugar. Once mixed, use your hands to create a uniform dough. Cover the dough with plastic wrap and rest in the refrigerator for 30 minutes.
Heat the oven to 350 degrees.
On a floured surface, making sure to flour your roller, roll the dough to ½- inch thickness. Using a 2 inch round cutter, cut out Alfajores and place on baking sheet.
Bake for 20 minutes, let the Alfajores cool on a wire rack.
Filling Preparation:
Filling Preparation:
Combine evaporated milk and condensed milk in a pan with cinnamon stick and simmer for two hours until it changes color and obtains a thick consistency.
*Manjar Blanco/Dulce de Leche can also be bought at any store, jarred or in a can.

Filled the Alfajores with dulce de leche sandwich style. Dust with powdered sugar.


Digital Technology in the Restaurant Industry
By Sara Kay

NoWait app icon

The inner workings of a restaurant extend far past the menu, and streamlined and responsive tools and systems are crucial for successfully running the business instead of running it into the ground. Thankfully, as we forge ahead into the future of digital technology, restaurant employees, as well as diners, are reaping the benefits of apps that hope to solve a lot of these issues, making a night out less about the planning, and more about the experience.

Until recently, the daily experience of managing that menu, managing inventory, hiring a solid staff on the floor and in the kitchen, keeping staff schedules in check (and that’s just scratching the surface) tended to be handled on a desktop computer, or if the manager and owner are old school, in a notebook or on a bulletin board. With these seemingly outdated methods, things get lost in the shuffle, and what may have started out as a simple schedule change has turned into a scheduling fiasco.

And the absence of technology doesn’t just cause problems on the staff side; diners who wish to see a menu ahead of time, or make a reservation at a restaurant last minute are brutally rebuffed by outdated pieces of technology or the total absence of technology in the restaurant, essentially being punished with extra-long wait times for not thinking to make a reservation weeks ahead of time.

Planning ahead is something that’s not always ingrained in restaurant employees as they are, for the most part, hourly workers; meaning that they don’t have corporate emails to check in order to keep up with internal communications. As a result, many messages regarding hours, staff changes, menu changes, meetings, etc., tend to only spread via word of mouth or bulletin board postings, which can prove to be fairly unreliable, turning into a game of broken telephone. Jonathan Erwin, CEO of Red e App, realized this internal issue and did something about it by developing an app that employees can use in order to access messaging, documents and scheduling in real-time. Employees can receive notifications about weather delays, meeting announcements and menu specials, and can even access their schedules in order to swap shifts with co-workers, all from their mobile device.

REA1 - for staff messaging.jpg

“The benefit to the company is a stronger affiliation with the employee, which means the company sees improvements in retention, customer satisfaction and revenue,” says Erwin. “For the first time, companies are able to measure and delegate their employee communications.”

Red e App currently has a strong restaurant subscriber base of 35,000 out of the 92,000 total Red e App subscribers, showing that technology like this isn’t only seen as a major positive for the industry, it’s a necessity. Having instant access to Red e App makes communication between management and employees fast and simple, and greatly decreases the possibility of the ever-popular excuse “Oh, I didn’t know I was working today, it wasn’t on the bulletin board!” Companies can also update Red e App with operation manuals, training information and restaurant policies to make sure that employees have access to these important documents, even after the doors of the restaurant have closed for the night.

So what about those who are going to enjoy the fruits of a restaurant’s labor? Several years ago, the founder of NoWait, a guest app that gives diners the opportunity to check wait times at restaurants and put themselves on waiting lists before showing up, found himself trying to get a table for brunch, only to realize that each restaurant he went to had unreasonably long waits. While it’s only too easy to book a reservation at reservation-only restaurants, he realized there was no OpenTable-equivalent to casual dining outposts that don’t have reservation policies. When Ware Sykes joined the NoWait team in 2013, he embraced the opportunity to carry out the founders’ vision of giving people back an undervalued gift; their own time.

“Guests love being able to wait where they want, especially with small children,” says Sykes. “NoWait keeps customers informed about their status, so there is transparency and reassurance; this information, in turn, increases the likelihood that they will stay and dine.”

NoWait’s accessibility to customers is a huge factor to its success. Being accessible from smartphones makes the app something that can be used at any time, from an hour before leaving for dinner to sitting in 20 minutes of traffic on the way there. As the first and only mobile network for casual-dining restaurants, NoWait is combining the ease of finding a favorite casual restaurant with eliminating the wait time, making for a free and relevant piece of technology that users benefit from right away.

While Red e App appeals to the restaurant employees and NoWait to the consumers, Tipsi serves both fairly equally. To give this app one definition wouldn’t be doing it true justice; it acts as a sommelier, a review site, a resource for up-to-date restaurant wine lists, a wine wish list, a food and wine pairing resource, among many other uses. Inspired by a night out during a bachelor party, Mike Bell developed an iPhone app that makes restaurant owners and diners the ‘users’ equally, by providing a consumer-facing app as well as a more industry-driven app.

“Tipsi is an easy way to communicate wine lists to consumers, giving them the opportunity to come into a restaurant armed and ready with the sort of wine they want, or the right questions to ask,” says Bell. As an avid wine drinker and enthusiast, it became obvious to him that the one challenge that restaurants as well as wine-drinkers faced was the ability to reference an up-to-date wine list that wasn’t in PDF form online. By developing Tipsi, Bell has given consumers the necessary wine knowledge ahead of time, and sommeliers the ability to update their wine lists and provide food pairing suggestions through the app with a few simple button clicks. Additionally, Tipsi makes the job of the sommelier a more versatile one, giving them the opportunity to not just work 30 tables in one night, but to work 30 restaurants in one night as well. Currently, the app is fully up-and-running at the Chelsea location of Pierre Loti, but is accessible from hundreds of restaurants around New York City.

Tipsi share_iphone 2

Digital technology and mobile access is a crucial piece of a restaurant’s everyday functionality, whether they choose to accept it or not. By employing apps like NoWait, Red e App and Tipsi, something extraordinary is happening in the restaurant industry; A night out with no complications, no waiting drama, and maybe even a bottle of wine on the table when you arrive. Have we achieved restaurant perfection? Maybe not, but we’re well on our way there.


Time marches on and sweeps liquor industry events along
By Francine Cohen

Photo by Charlotte Otto-Bruc

Photo by Charlotte Otto-Bruc

Earlier than normal today I was up, and so ready to take my morning walk. Though my timing this morning wasn’t the only change I experienced, it definitely was a harbinger of what was to come and a reflection of what was behind us. Rummaging through my middle drawer, in search of a tank top to throw under my limited edition Louis649 (RIP) hoodie, I came across three branded tank tops; two from past Pig & Punch (http://www.bonvivants.com/pig-n-punch/) events and one from Perfect Puree (www.perfectpuree.com/). All three got tucked back into the drawer for various reasons; Pig & Punch because I generally don’t like to wear branded merchandise – whatever the cause – though I bought them to support something I believe in (plus, let’s be honest, a men’s XL is probably not the most flattering cut on me); and the Perfect Puree one went back in too because though it fits nicely it says “Perfect to Play With” on it and my experience having worn that out in public before is that it results in uncalled for funny looks, comments and knowing smiles from strangers. So best to leave that, and the Pig & Punch ones, aside and just remember to pack them for yoga class at Tales (talesofthecocktail.com/).

Wait, what?! Did I just say “yoga class at Tales?” When did this become a thing? And how? And why? What happened to it being just about learning about spirits, drinking spirits, talking about spirits and doing that all over again all week long?

Well, the answer to the first part of that question is easy; it became a thing three years ago when Perfect Puree hosted pool-side yoga sessions led by Kitty Amman (www.shakestir.com/kirstenamann). And it became an even bigger thing last year when Dushan Zaric and Natalie Bovis and Patricia Richards banded together to create the healthy mind & body sessions that included yoga and meditation. It became an even bigger thing when Novo Fogo (www.novofogo.com/) did their take on exercise at Tales and sponsored a run and when Bols (www.bols.com/splash.php?u=/) sponsored a bike ride years back.

But this wasn’t the only thing we’ve seen changing at Tales. Nor in the industry itself. First it was the shock of stalwart attendees finding that they couldn’t be there one year, and then the next and then the next because they had other business elsewhere keeping them busy. And now more than ever bartenders and brand reps are focused on their health, wealth, and well being. Years ago at Tales you’d see a group of cocktail professionals go from late, late, late night carousing in New Orleans and operating on little to no sleep to attending seminars and crisscrossing the city en masse; like one giant school of fish. Back then it was easy to make plans with friends and colleagues from other cities because you all had to be in pretty much the same place at the same time.

Photo by Jeff Anding

Photo by Jeff Anding

As Tales has expanded more and more of these bartenders who were sitting in the seminars are now leading them. And the marketing and PR professionals who work with them are finding more and more opportunities for their clients to sponsor these seminars, events and local dining and drinking experiences so they too are running off in disparate directions. Scheduling a catch up has, in many cases, been reduced to promises of a fly-by hug in the doorway of SoBou (www.sobounola.com/), scheduling a 2 AM beer at The Chart Room or a 4:30 AM sing-along at Alibi (www.alibineworleans.com/). Knowing full well that the best laid plans of mice and men…

This is a far cry from six or so years ago when Lesley Townsend and I were first introduced in the lobby of the Monteleone (hotelmonteleone.com/) as she landed at her first Tales of the Cocktail, ready to explore what Ann Tuennerman had created and figure out how to adapt that to what would eventually become the beloved Manhattan Cocktail Classic (www.manhattancocktailclassic.com/). But, now that the MCC is, in the words of Gothamist, “…effectively dead…” and Tales marches on, it will be most interesting to be part of it all in year 12 and see what happens next.

Change keeps a-coming.

Photo by Chris Granger

Photo by Chris Granger


The Up & Up
By Sara Kay
Photos by Gregory J. Buda


When we hear the words ‘bottle service’ mentioned in a nightlife atmosphere, a lot of thoughts immediately come to mind; for instance, will we be paying for a drastically over-priced bottle of vodka this evening? And will we have to combine that price with the price of a table as well, plus a cocktail waitress, and the variety of other amenities that come with one hell of a price tag? Bottle service can be daunting as a result of these thoughts. However, the creative minds behind newly opened cocktail haunt The Up & Up in Greenwich Village have given bottle service a bit of a facelift. Or perhaps, an un-facelift.

Matthew Piacentini, owner of recently shuttered bar known as The Beagle, and head bartender at Inoteca e Liquori bar is the owner of The Up & Up. Piacentini has managed to bring a lot of fairly unique and fantastic bar elements to the Greenwich Village, an area that doesn’t get to bask in the glory of exciting cocktail bars very often. However, not only does The Up and Up bring outstanding cocktails to the neighborhood, thanks to Piacentini and his head bartender Chaim Dauermann, this neighborhood has hit the jackpot. A cocktail bar with this caliber of drinks and approachable atmosphere is something that this part of town has been craving.

“Why do a cocktail bar on MacDougal Street?” Piacentini asks. “There are people around here who want a good bar and there’s nothing for them. It’s a nice place with nice people, and people are happy to have a choice like this without having to go somewhere fratty, or leave the neighborhood.”


Piacentini’s bar track record in New York City has been a successful one, however it is not where his passions lie. With every establishment he opened, the focus always seemed to go towards the food, rather than the stellar cocktail program. However, with The Up & Up, there’s no denying that this is a bar. From the giant bar that spans across most of the space, to the menu that is more cocktails than anything else, this is most certainly a bar.

“What I’ve tried to do here is build a place that is as beautiful as I can get it, while still being comfortable, relaxed and friendly,” says Piacentini. “That’s what people want; people love the really good drinks and the friendly people and the nice rooms, but they don’t like to jump through hoops. They don’t like the impenetrable door. In all these years of working in bars and hanging out with bartenders, this is a place where bartenders want to hang out.”

The cocktails and small bites at The Up & Up are worth doting on for hours, there’s no denying that. However, the real shining star here comes in their bottle service. Whether you’re a party of two, a party of four or just enjoying a solo cocktail, you have the option to order a bottled cocktail to pour at your convenience. Large format (375ml or 750ml) bottles are available, as well as Individual (100ml), and are served with chilled glassware and ice cubes for the table. Take your pick from a variety of bottled cocktail options, from The Carlson Martini (courtesy of Laura Carlson, bartender at The John Dory Oyster Bar), The Messier Manhattan (courtesy of Max Messier), The Greenbaum Negroni (courtesy of Dan Greenbaum, bartender at Attaboy) or The Teague Old Flaskoned (courtesy of Sother Teague, head bartender at Amor y Amargo).

“The heart of the bottles is the large format,” says Dauermann, the brains behind the bottled cocktail operation. “I was thinking about an idea where cocktails could go into a bottle and still be in prime condition. The ideal scenario is the smaller bottle for two people, and the larger bottle for 3-4 people. They have enough for their first round and their second round. It’s unlike any other bottled cocktail because it’s not deconstructed in any way when presented.”

Old Flaskioned (3)

Piacentini and Dauermann see the bottled cocktails not just as an innovative cocktail presentation, but an efficient one as well. Rather than have several staff members running around on the floor taking cocktail orders all night, a server can deliver six drinks to a table with just one bottle and a set of glasses, and spend more time working on other things. Customers can spend more time on other things too; like talking to one another rather than ordering a new cocktail every 15 minutes.

“The question is always how do you do high volume and high comfort, but maintain quality? It’s hard because in bars with a lot of people, it becomes about time. That time has to get less and less, and the only way to do that is to take shortcuts somewhere,” says Piacentini. “This allows us to make 1/3rd of our menu in 30 seconds. It takes less time to pour the bottled cocktail than to open a beer.”

The dynamic between Piacentini and Dauermann, as they describe it, is a sort of musical collaboration. Piacentini sees Dauermann as the composer; creating and making and discovering. He sees himself as more of the first chair violinist; where he is good at what he does, but his real goal is to figure out how to make the best harmony with what is already made. Together, their balance is unbeatable.

“We have so many different styles. So many interesting, intriguing, culinary drinks that Chaim does, and we’ve got the elegant, stirred intense drinks that I do,” says Piacentini. “In between, we have our own style of refreshers. So far, there’s something for everyone here.”

With the opening of The Up & Up, a night of bottle service with a group of friends doesn’t sound nearly as daunting as it once did. Approachable and casual, the unique experience comes without the unreasonable price tag that we as New Yorkers have become accustomed to, and to that we say: it’s about time.

upandup (88 of 93) 2


Restaurant Week Supports Local Purveyors
By Seánan Forbes

Bistro Rollin- Scallops

Restaurant Week. It’s a phrase associated with cities, with buzz, first-time patrons, and publicity. New York’s Hudson Valley has taken Restaurant Week to its seven counties, and turned it to an anything but urban advantage. Hudson Valley’s Restaurant Week has more than one purpose. Yes, its organizers want to bring attention, cash and customers to restaurants’ tables – but they also want to keep some local foodstuffs on their home turf.

The regions produce is worth attention. That causes a strange problem. The rural products have a habit of streaming straight to urban centers. From carrots to cheese to chickens, the Hudson Valley’s products are popular in professional kitchens and city farmers’ markets. Until Restaurant Week started, foods from the Valley went to New York City.

Hudson Valley Restaurant Week (www.hudsonvalleyrestaurantweek.com) has multiple purposes, and every strategic decision works to forward them. One aim is to create routes within the county, letting regional products star in local restaurants. Jeff Kroner, chef/owner of Terrapin Restaurant (www.terrapinrestaurant.com) and Hudson Valley Restaurant Week advisory board member, says that Restaurant Week “was designed to drive up business for restaurants in the Hudson Valley.” Kroner had always been involved in the farm-to-table movement; he brought that drive to Restaurant Week. In the Hudson Valley, the aim is to entice patrons from the city and to tempt people from one part of the Valley to another, expanding their knowledge of and appreciation for the Valley. When it started, Hudson Valley Restaurant Week was a brand-new concept for the region. It was a needful one.

Photo by Kevin Ferguson Weddings

Photo by Kevin Ferguson Weddings

Janet Cranshaw, publisher of The Valley Table Magazine (www.valleytable.com), says, “When we started [the magazine], we found that the great food that was grown here, in the Hudson Valley, was impossible to find here in the Hudson Valley.” Not that she’s complaining. “The New York City chefs helped to save the Hudson Valley. “ Locals – professional and home cooks alike – were frustrated.

For Cranshaw, the solution was to create a biennial Hudson Valley Restaurant Week. Held in the spring and autumn, it would drive traffic – from the city or from county to county – to restaurant tables. It would also showcase the best of the region. “From the start,” Cranshaw says, “we had chefs and restaurants feature something local on their menu.”

Cranshaw’s aims were large and practical. “We had set our sights on bringing people from the outside in – some of the 25 million mouths within a one-hour drive of the Hudson Valley. Surely, we could woo some of them.”

Maybe even some from New York City. A few of the Hudson Valley’s restaurants are an easy 20-minute train ride from Manhattan – useful, when you consider that many of that city’s residents don’t drive. Others are hours away from the city, and a healthy drive from one another.

Cedar Street Grill - Exterior

Over time, Hudson Valley Restaurant Week has drawn some useful and impressive sponsors, including Metro North, the city’s commuter rail line, and the Culinary Institute of America (www.ciachef.edu), which is in Dutchess County and part of the Hudson Valley. From the start, Kroner says, Cranshaw organized “a kick-off event, where all the chefs and restaurants are invited to come, and a lot of local producers come.” Chefs and producers could meet, talk, and begin to form relationships. Call that fertile soil for communication and cooperation. Since then, like a black dirt onion, the upstate restaurant week has grown organically.

“After a couple of years,” Kroner recalls, “[Cranshaw] wanted to associate the event more w/having farm-to-table With routes growing between Valley producers and restaurants, and locals supporting their farmers and chefs, Hudson Valley Restaurant Week “is definitely something that has evolved over the years.”

Eric Gabrynowicz, chef/partner of Restaurant North (www.restaurantnorth.com) and A Hudson Valley Restaurant Week advisory board member, offers credit for his involvement in Hudson Valley Restaurant Week to a New York City restaurateur. “I was part of eleven restaurant weeks in New York City. I worked for Danny Meyer in NYC, so I learned very quickly.” Wherever it happens, Gabrynowicz sees Restaurant Week as “a great thing. It’s an epic way to get new butts in seats.”

In Restaurant North, Hudson Valley Restaurant Week’s farm-to-local-kitchen connection isn’t a huge change. “We like to live in the thought and philosophy of Blue Hill Stone Barns – The farmer is right in front of me right now. We are local producers.” (www.bluehillfarm.com)

Dishes from the new Bocuse Restaurant, Mont Blanc hazelnut Dessert

At Restaurant North, the price point is around $80. Gabrynowicz muses about a place across the road, which has a much lower price point. Places with $25 price points don’t tend to have lots of local, but Gabrynowicz says, “I see them utilizing more and more.” Hudson Valley Restaurant Week, with its pull of new customers and push toward connecting with producers, may have something to do with that.

Visitors to the Valley are offered tours of breweries, farms, and cheese-makers. A short journey from many restaurants, patrons can see where their food came from. In some cases, visiting the Hudson Valley is the only way to taste its good.

“There is some exclusivity going on,” Cranshaw says of producers. “I’m only going to provide this particular chicken to this particular chef.” That benefits the farmer, who has a steady client, and the chef, who can provide a dish that can’t be had anywhere else. “The more restaurants involved in it, the greater the effect on the farmer and the community at large,” Kroner says.

Gabrynowicz is in accord. Meyer, he says, “gave everything at every time to his community. Always made time for his community, his staff and his guests, before he worried about his profitability. . . I want the restaurant across the street to be successful. I want to go there three times a week. Anything I can do to increase the restaurant community – for me, that’s a no-brainer.” As Kroner sees it, Hudson Valley Restaurant Week’s participants do just that. “You’re promoting local products, and local products help the economy and the community.”

He offers a concrete example: dairy farmers, Hudson Valley Fresh. “Hudson Valley Fresh, while it does not have the organic label, they use no hormones.” They don’t have to send their milk across the country, so the carbon footprint is small. Kroner breaks down local mathematics: “Use their stuff; they have more money to spend on the economy.”

Bistro Rollin- Sliders


International whiskies tasting event touches down in NYC and debuts in Washington, DC
Story By Joyce Appelman Photos by Gabi Porter courtesy of Whisky Live

Whisky Live Danny Neff pouring Makers

Don’t know where to get the best Whisky? Here’s a place to start: Whisky Live (www.whiskylive.com); the annual, internationally renowned tasting event held in dozens of cities around the world, making a stop in NYC at Chelsea Piers in New York City on Wednesday, February 25 and then makes its debut in the Nation’s Capital on Saturday, March 7.

Produced by Whisky Magazine, the show is in its 11th year and offers New Yorkers an opportunity to check out over 300+ of the world’s best whiskies including Scotch, Bourbon, American, Canadian, French, Irish, Japanese and others. Washingtonians attending the first-ever Whisky Live DC will close to 200 of the world’s best whiskies.

Really, where else are you going to find this volume in one room? And be able to attend Master classes where you’ll learn how Whisk(e)y is produced around the world and taste the most interesting and most popular and newest ones on the market – they are all going to be here.

Whisky Live multiple bottles with Russell's and Michter's etc

In New York, The James Beard Foundation nominated Dead Rabbit will be among the bars making cocktails, plus a full buffet, live music, Master classes, and the ease of getting there and home safely thanks to a partnership with Uber – makes it truly a full and exciting night out. In DC, look for James Beard nominee Derek Brown’s bar Southern Efficiency alongside Jack Rose Saloon and others shaking and stirring up whisk(e)y cocktails.

Whisky Live is a prime opportunity to sample premium single malt Scotches, bourbons, ryes and Irish whiskies, along with those from France and elsewhere while you are chat with distillers about their work and other scotch fans to compare your experiences. Titan brands like Johnnie Walker, Glenmorangie, Ardbeg, The Glenlivet, Beam and Heaven Hill will be featured side by side with dozens of spirits from boutique distilleries, including New York’s own Tuthilltown Spirits and Utah’s High West Distillery, and award-winning world whiskies from producers in the US, Scotland, Ireland, Australia and elsewhere.

This is a great event to learn the stories behind them from master distillers, brand ambassadors and industry experts. Guests at Whisky Live NY can also take Master Classes on: scotch production with Ewan Morgan and Gregor Cattanach – Senior Masters of Whisky from Diageo; wood management with Craig Vaught – Master of Scotch The Glenlivet and Aberlour; and an exploration of vintages from Balbair’s Distillery.

The Diageo Master Class will include pours from 1956 bottlings for example, while Balblair will feature a new release and introduce four new vintages to the US in its master class –and these are just you just two of the many things you can learn about and taste at Whisky Live and nowhere else.

VIP Tickets to Whisky Live New York are $149 and include unlimited tastings from 5:30 to 10 PM, a lavish dinner buffet, live entertainment, a souvenir Glencairn tasting glass to take home and a one-year subscription to Whisky Magazine. Standard ticket ($119) entrance is from 6:30 PM with a souvenir glass and access to the buffet and live entertainment as well. Master classes are ticketed separately at $20 and hold just 40 people per class. Tickets to Whisky Live DC are priced at $129 and the event runs from 6:00 PM until 10:00 PM. Tickets can be purchased in advance at www.whiskylivena.com .

Whisky Live men in kilts drinking

*INSIDE F&B Editor in Chief, Francine Cohen, collaborated with Whisky Live on their marketing efforts in 2015.