Culinary and cocktails intersect at the Restaurant Show
By Francine Cohen

Photo by Jennifer Mitchell/Courtesy of Beam Global

Mixing it up at The International Restaurant & Foodservice Show of New York’s beverage seminars February 28th through March 2nd at The Javits Center ( – Marcy Blum, Jonathan Forester, Chef Carmen Gonzalez, Jason Littrell, James Menite, Heidi and Junior Merino, Douglass Miller, Raphael Reyes, and Erin Williams.

Join these beverage, culinary, and special event luminaries and you’ll learn how to maximize operational efficiencies and enhance the guest experience through an integrated and thoughtful beverage program approach that is effective both in restaurants and for special events.

Bar Loves The Kitchen: Culinary Cocktails (a hands-on/interactive demo) Demo Theater/Booth 1957
Sunday, February 28, 2010 12:00 – 12:45 pm
Monday, March 1, 2010 3:15 – 4:00 pm

Creating Signature Cocktails For Your Clients
Tuesday, March 2, 2010 10:00 – 11:00 AM Room 1C01

Remember, consider your guest when you consider your cocktails and you’ll be
rewarded with repeat business from loyal customers.

Francine Cohen, Editor in Chief of Inside F&B ( will be joined by:
Marcy Blum (Marcy Blum Associates –
Jonathan Forester (Food/Spirits Writer & Consultant –
Carmen Gonzalez (
Jason Littrell (Bartender –Death & Company, Louis 649, Cain Luxe –
James Menite (Head Bartender – Porter House New York –
Heidi and Junior Merino (The Liquid Chef –
Douglass Miller (Culinary Institute of America –
Raphael Reyes (Yerba Buena –
Erin Williams (Hush Cocktails –

**Seminars supported by Bluecoat Gin, Castries, Chairman’s Reserve, Combier Liquer d’Orange, Domaine de Canton, Harney & Sons Fine Teas, Koppert Cress, Leblon, Macchu Pisco, Rick’s Picks, Scorpion Mezcal, Siembra Azul, and The Perfect Purée of Napa Valley.