Sante Symposium Program

8/14/2019 Sante Symposium Program

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October 18 21, 2009 The Sagamore Lake George New York

Strategies for Survival & Success


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Albario, Cariena, Garnacha, Menca, Monastrell, Pedro Ximnez, Tempranillo, Verdejo, Xarel.lo all native Spanish varietals. Whether you crave crisp and lively whites, robust and alluringreds, sparkling cavas or lush sherries, Spains wines offer unique taste sensations that pairexceptionally well with food, or on their own. Visit winesfromspainusa.com to learn more.

vivacious varietals


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Diamond CrystalKosher Salt is the star ingredient intodays gourmet kitchens. In fact, Diamond Crystal has

become the salt of choice for many high-profile chefs.

It has a smooth salt flavorwhich brings out the best

in other foods too. To learn more about Diamond

Crystal Kosher Salt and why you should be using it,

visit us at www.diamondcrystalsalt.com, or call

1-888-385-SALT.

So good, it may soon

have its own cooking show.

2008 Cargill, Incorporated


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On behal o the entire Sant sta and The Sagamore, I am pleased to welcome you to the 2009 Sant Restaurant Symposium. For the past

our years we have gathered to celebrate the restaurant industry and todiscuss its advancement. Whether you are joining us or the rst timeor the ourth, I am glad that you are here, and I hope you will enjoy all o the pro essional learning opportunities and invigorating socialoccasions that the Symposium presents.

I think youll nd that the schedule o seminars and special eventsaddresses important topics, eatures world-renowned pro essionals,introduces valuable ideas, and provides many networking opportunities.The event program highlights each demonstration and tasting, so you

will be sure to catch those that are most signi cant to you.

This year we have another reason to celebrate: the 2009 Sant Restaurant Awards. OnMonday evening, we will honor 60 restaurants or excellence in culinary hospitality, winehospitality, spirits hospitality, and service. It is sure to be un and inspiring. I you haveany questions about any o the events on the program, many Sant sta members, event

volunteers, and riendly resort sta members are available to assist you.

Despite our busy program, I hope that you will take advantage o the many extracurriculardelights a orded by The Sagamore, the Lake George area, and the Adirondack region. Theresort o ers gol , tennis, European-style spa treatments, boating, and shing. For those whoare a little bit more adventurous, there are opportunities to experience everything rom hot-

air ballooning to white-water ra ting in communities nearby. No matter how you decide tospend your ree time, be sure to take in the simple pleasure o the autumn oliage.

To all who have been involved in organizing and producing this event, I o er my sincerest appreciation. Hearty thanks go to Symposium Gold Sponsors William Grant & Sons , Wines

rom Spain , and awards sponsor Ribera del Duero, as well as to all o our Silver Sponsors,or their support and enthusiasm. In addition, a big thank-you goes out to The Sagamore.

Finally, thank you to everyone who has come to participate in this experience with us. Itrust that you will nd it productive and entertaining and that you will continue to make it amust-attend event on your calendar. Most o all, I hope you have a abulous time.

Sincerely,

Mark VaughanEditor + Publisher

Welcome


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2009 SponSorS

g ld

su ti g s s s

silve

excl sive ice p rve or


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W i t h a n e x t r e m e c l i m a t e

p e r f e c t l y s u i t e d f o r q u a l i t y g r a p e - g r o w i n g ,

R i b e r a d e l D u e r o w i n e s r e p r e s e n t

t h e p i n n a c l e o f S p a n i s h w i n e m a k i n g a n d

t h e u l t i m a t e e x p r e s s i o n o f S p a i n s m o s t n o b l e

r e d g r a p e : T e m p r a n i l l o .

Drink ribera. Drink Spain.

www. dr inkr iberawine . com


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NooN5:00 pm Registration Hotel Lobby

3:004:30 pm A ternoon Tea with Bee eater Gin and Absolut Boston Vodka

Caldwells Lobby Bar, Hotel

4:005:00 pm Seminar Session 1:

USBG Certi cation Seminar Diamond Island, Hotel

6:007:00 pm Cocktail Reception Shelving Rock Terrace, Hotel

7:009:30 pm Dine Aro nd La Bella Vita, Hotel

10:00 pmmidNight Brand & Cigar Lo nge Shelving Rock Terrace, Hotel

Settle In & RelaxThe Sagamore o ers Symposiumattendees breathtaking views o autumnin the Adirondacks, three acclaimedrestaurants, a championship gol course designed by Donald Ross, and aEuropean-style spa. Enjoy.

Sun y


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TuESDAy7:008:00 am Break ast B et

Conference Center Foyer

8:009:00 am Seminar Session: 4


11:00 am12:00 pm Seminar Session: 6

NooN1:30 pm B et L ncheon Conference Center Foyer

12:302:00 pm Iron Bar Che ContestRo nd Two

Tony Abou-Ganim ,master o ceremonies

Wapanak, Conference Center

2:303:30 pm Session: 7

4:005:00 pm Session: 8

6:007:00 pm Sea ood Reception Conference Center Lobby

7:309:30 pm WCR G est Che s Dinner

with keynote speakerKevin Zraly Bellevue Ballroom, Conference Cent

10:00 pmmidNight Iron Bar Che Part

Conference Center Lobby

tues y

Key te S eakeKevin Zraly is the ounder o the Windows on the World

Wine School and authoro Windows on the World Complete Wine Course . He is therecipient o the James Beard

Wine and Spirits Pro essionalo the Year Award and the

Food and Beverage Associations Man o the Year Award. Zraly will address Symposium attendees onTuesday evening.

Guest Che s

Prominent members o Women Che s &Restaurateurs Gale Gand , President-Elect JamieLeeds , and current President Maureen Pothier team up to prepare Tuesday evenings dinner.This trio o star che s is certain to delight all withtheir inventive o erings.

The IBa Che C m etitiSix contestants rom the United StatesBartenders Guild ace o in ront o expert judges Adam Seger , Ray Srp , andCharlotte Voisey as emcee and ringmasterTony Abou-Ganim connects the audience

with the action on the stage. Its thenot-to-be-missed Iron Bar Che (IBC)Competition. With sponsor William Grant

& Sons luxury spirits, products romThe Per ect Pure o Napa Valley, andice rom KOLD-DRAFT, the contestants chop, muddle, mix,and shake while an un orgiving timer ticks down. Attendeeshave the opportunity to celebrate with and congratulate thecontestants at the estive IBC party Tuesday night.


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Grand Award Winners

C linar Pro essional o the yearN r p u ll n, Res ur n N r , W s n n dC

Wine Pro essional o the yearKev n Zr ly, W n ws n e W rl W ne Sc l,New Y rk, New Y rk

Spirits Pro essional o the yearR y Sr , Bell Res r + C s n , L s Ve s,Nev

Resta rate r o the yearp er Selv , V len n Res ur n gr u ,S n m n c , C l rn

C linar Hospitalit Resta rant o the year F r h ll inn, Elk n, m ryl n

Wine Hospitalit Resta rant o the yearpRima, W lnu Creek, C l rn

S r s h s l y Res ur n e Ye r:E s ern S n r K c en & dr nks, B s n,m ss c use s

Sant Congratulates theWinners of the Twelfth AnnualSant Restaurant Awards.

7:008:00 am Break ast B etExecutive Board MeetingConference Center Foyer



11:00 am12:00 pm Seminar Session: 11

NooN1:30 pm B et L ncheon with closing remarks romMark VaughanLa Bella Vita, Hotel

We nes y


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Wine Hospitalit Regional Winners

Fine Dining a16 Res ur n & W ne B r, S n Fr nc sc , C l rnB rbe , New Y rk, New Y rkC rleys S e k h use, orl n , Fl rp cc l S n , C c , ill n s

S encers r S e ks n C s, S l L ke C y, UU S rs n e Squ re, C br e, m ss c use s

Bistro an el s t v l , Sc , New Y rkB cks ree C , h us n, tex sb n n e l ke res ur n & w ne b r, K rkl n , W s n nC l rn C e, L s g s, C l rnC s u Frres, New Y rk, New Y rk

Hotel/Resort Fine Dining a s n e gr n del m r, S n d e , C l rnCl r n Res r F n neble u h el, oce n C y, m ryl nFly n F s C , L ke Buen V s , Fl rt e S e R , E s L ns n , m c nSun m un n L e, W n r , W s n n

Spirits Hospitalit Regional Awards

Hotel/Resort Bar t e gr lle C ny n R nc m Be c , m Be c , Fl rpe r ss n B r, L s Ve s, Nev

Restaurant Bar En l y, W s n n dCJ ed e, New Y rk, New Y rkoce n pr e, C lu bus, oiii F rks S e k use, d ll s, tex s

Service Pro essional Awards

Jer l a l n , Su e & ten er, S n d e , C l rnp ul B rry, gr n S ree pub + gr ll, C br e, m ss c use sLy B r l , Su e & ten er, S n d e , C l rnJ es d x n, ar s p n , L ke Buen V s , Fl rC eryl h l , t sc Res ur n , h n , m ss c use sKenne p ce, gr ve p rk inn, as ev lle, N r C r l nR ber W lsc , t e p s tree, m lw ukee, W sc ns n

C linar Hospitalit Regional Winners

Traditional ann e gunns, C es erfel , m ss ur azure Res ur n , h n lulu, h wB s lle, alex n r , V r nBr cc , h rr sbur , pennsylv nC ez R ux L t rre del L , m n ery, tex sE c R s use, S n Fr nc sc , C l rnil F rn , Se le, W s n nKy , a l n , ge rtwen y-tw B wens, New r , R e isl n

Innovative al n W n s Res ur n , h n lulu, h wB s n p rk pl z h el n Sw ns C , B s n,m ss c use sCub L bre Res ur n & Ru B r, p l el , pennsylv nEl z be n 37 , S v nn , ge rF reL ke gr ll h use n C ck l B r, m nne l s, m nnes

l Buc , New Y rk, New Y rkJ l R buc n Res ur n , L s Ve s, NevRes ur n Kelly L ken, V l, C l rRh Res ur n n B r, Wes h llyw , C l rn

Sustainablet e inn d s Br s s, Brenn n, tex sm c els n e h ll, W erbury Cen er, Ver nt e p nes t vern, g bs n , pennsylv nt e Res ur n p w ck F r , L ve sv lle, V r nW s n n a le c Club, Se le, W s n nW erb r, S n Fr nc sc , C l rn

2009 Awards Sponsors


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Of all the worlds great wine regions, Rioja is the most varied in terroir offering an extraordinaryrange of wines. From the awe-inspiring Sierra Cantabria mountains to the fertile Ebro River valley,to the harsh terrain of the Calahorra region, youll find luscious reds, fruity young wines, refreshingross and crisp whites. The wines of the Alta, Alavesa and Baja regions match every style, tasteand pricepoint and are considered the greatest of food wines. Rioja is the land of 1,000 wines.

Visit vibrantrioja.com and learn why Rioja is pure genius.

THE LAND OF A THOUSAND WINES


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m n e en Se n rs

Brainstorm with the Bestyo ! Mary Wagsta , president o Wagsta

Worldwide, takes a ew challenges romthose suggested by the seminars attendees,and together you and Mary will brainstormsolutions. This interactive session willdemonstrate that you have e ective solutions

or your most thorny business issues.

B dgeting or Profts: How to Read yo r

Resta rants Vital Signs The reservations book is ull, and therestaurant is humming. Business couldnt be betteror could it? Understanding arestaurants nancial vital signs is critical tosuccess. Join Mick Lamond , chie nancialo cer o Newport Harbor Corporation, as heexplains how to analyze the numbers.

Creating a Management Team: Finding,Training & Retaining Great Leadership

Join Sant Editor and Publisher Mark Vaughan and panelists Michael Bonadies , John Doherty , and Bill Irvin in a lively discussion on creating a nely tuned andloyal team o rst-class leaders.

E fcienc , Cost Control & Q alit :S cceeding in a Down Market Balancing operational costs and a quality experience is di cult even in the best o times. Panelists Michiel Bakker , MichaelBonadies , and Bryan Lockwood teach youhow to develop e ciencies throughout youroperation to help you achieve the equilibriumnecessary to succeed.

Emerging Trends:What Will the Next Five years Bring? Gaze into a crystal ball with Sandy Block, MW, and Bryan Lockwood and learn about someemerging trends that will help you prepareto meet the challenges o pro tability ande ciency in your beverage program as ourindustry evolves.

Going Green: C tting Cost with SmartEnerg Strategies Tired o seeing pro ts consumed by high-energy costs? Need some help navigating thelatest in low-energy kitchen equipment? From

ull makeovers to low-cost changes, Richard Young , senior engineer or the Food ServiceTechnology Center, boosts your e ciency andadds dollars to your bottom line.

Marketing on a B dget: Low-CostsOptions or E ective Promotions and PR

A new media age has dawned or restaurant public relations. Learn to use blogs, Twitter,Facebook, and YouTube in collaboration withmore traditional PR strategies to create tra c

or your business. Restaurant marketing guruMary Wagsta will illustrate techniques withrecent examples o success ul low-cost client programs.

The Secret Diner: Con essions o a

Resta rant Critic A good review can uel a blast o near- andlong-term customer tra c. As a 15-year

veteran o the Boston Globe , critic Alison Arnett explains how to make it happen or yourestablishment.

Boost Your Bottom Line with Management Advice rom the Front Lines


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Flavors o Cambodia Nyep and Nasda de Monteiro , The Elephant

Walks mother-and-daughter culinary team,demonstrate healthy cooking techniques,showcase the favors o Cambodian cuisine,and inspire you to reinvigorate your menu with

resh Southeast Asian ingredients.

L x r Dishes witho t L x r Ingredients You can 86 the oie gras and let mignon rom your menu and still wow your guests with lessexpensive ingredients. Che Kent Rathbun , ownero Dallas-based Abacus and Jaspers restaurants,trans orms simple ingredients into knockout menu items that keep ood costs in check.

Magical Beans: Discovering the ComplexFlavors o Chocolate and VanillaTRUs Gale Gand examines chocolate rom

bean to bar and vanilla rom bean to extract. You will learn how and where they are grownand how they are processed into preciousingredients or baking and cooking.

Nose-to-Tail Cooking Jamie Bissonette o Ken Oringers Torobutchers a pig and explains how he uses all theparts rom the ears to the trottersto createdelicious, pro table dishes that guests love.

Profting rom Responsible So rcing

Restaurateurs acing economic stress o tenleave their environmental consciences behindin avor o what they believe to be morecost-e ective options. Che at Blue Ridge in

Washington DC and a ellow at Blue OceanInstitute in East Norwich, New York, BartonSeaver addresses the best ways or restaurateursto make sustainability a priority and increasetheir pro tability.

Sa ces and Condiments: Best Lead Actorin Pairing Decisions Mother-son team Joyce and Evan Goldstein,MS, demonstrate how sauces and proteins lead

you to the per ect wine match.

The Wine Is Fixed, the Food Isnt!Sommelier Conrad Reddick and ExecutiveChe Matthias Merges , both o CharlieTrotters, team up to create a spectacular ood-and-wine experience or you. But theres a twist:the che must adjust his cooking to harmonize

with the sommeliers chosen wines.

The W.J. De tsch Wine & O ster universitLike a ne wine, the favor o an oyster refectsits terroir. Thats why oysters rom Puget Sound taste so di erent than oysters rom theChesapeake Bay. Oysters also pair amously withspeci c wines, and the right pairing can achieve

whats been called the bliss actor. To create

the per ect pairing, one must understand howterroir a ects both the oyster and the wine. Joinoyster expert Rowan Jacobsen and wine expert

Jorge Hernandez to learn how.

Challenge Your Taste Buds and Win Raves with Culinary Demonstrations and Pairings

Cul n ry Se n rs


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W ne Se n rs

Adding Val e to yo r List witho tBreaking the Bank Escalating wine costs and price-consciouscustomers make it more di cult than everto design a guest- riendly yet pro table wineprogram. Wine experts John Blazon, MS ;Brian Duncan ; Bill Edwards ; and Karen King share hands-on experience or delivering agreat wine experience in todays buttoned-down business environment.

The Argentine Gold MedalsMalbec& Be ond Nora Z. Favelukes introduces you to the best

wines o Argentina. Her selections represent the excellence o Argentinas wine-growingregions and the richness o the countrys

varietals and blends.

Baseline Training What does your sta have to know to sell andserve wine success ully?Madeline Tri on, MS,

wine and beverage director o Matt PrenticeRestaurant Group, provides practical adviceon how to present crucial in ormation anddirection to your sta clearly and simply.

B ers and Distrib tors: Maximizing thePartnership

As Union Square Ca s wine buyer, KarenKing depended on her best wine salesrepresentatives to provide expert advice andservice. Now as a sales manager with Winebow,Inc., she works the other side. Learn

rom Karen how to maximize this criticalrelationship.

Creating a Memorable G est WineExperience

Yes, the guest comes rst, but what makes a wine program stand out? Sandy Block, MW ; John Blazon, MS ; and Madeline Tri on, MS ,share the critical components that excitediners and create success ul wine programs.

Finger Lakes RieslingNew Yorks Finger Lakes region is the homeo ne expressions o American cool-climateRiesling, and more than 100 Finger Lakesproducers provide remarkable exampleso wines made rom this classic grape.

Winegrower Bob Madill and his guests present two fights using the International RieslingFederation taste pro le.

Greening up yo r Beverage Men s Green has become a li estyle choice, but many misperceptions endure about what constitutes a green, organic, or certi edorganic wine. Sharon Charny, CBP, CTC ,o The Charmer Sunbelt Group demysti esthese shades o green, presents wines in eachcategory or tasting, and counsels you on how

to meet increasing consumer demand orgreen options on your beverage menus.

Maximize Your Wine Profts and Guest Experiences with Taste, Value & Service


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The Aperiti How do you create the nest aperiti hourin your market? Francesco La ranconi shows

you how to set up a proper mise en place , stockappropriate snacks, and compose a winningspirits selection to make your bar a must stop

or predining patrons.

Bar Promotions That Work Come away rom this seminar with provenprograms that will create buzz, drive sales,and push pro ts upward. Glenn Schmitt willshow you how.

Drink Like yo Eat:The Bar Che Kitchen Connection

Adam Seger, CCP , primo mixologist orChicagos Nacional 27, introduces hiscocktail building blocks and shows how

you can bring seasonal arm-sourced andspecialty ingredients into your bar to create

resh cocktails that wow.

The Evol tion o the Cocktail Incorporate relevant cocktail heritage into

modern-day cocktail menus and exceedtwenty- rst-century expectations with WilliamGrant & Sons representative Charlotte

Voisey . She teaches the evolution o thecocktail by engaging attendees in a specialsensory experience.

Managing yo r List D ring the Downt rn What are the best ways to lower wine costs tomaintain pro ts and sustain your wine-checkaverage when customers arent as eager tobuy? Learn how to manage your list with thebottom line in mind with Brian Duncan , o BIN 36, and the Bellagios Jason Smith, MS .

Rioja in the Twent -First Cent r Spains wine revolution, which has trans ormeda sleepy industry into a dynamo, has revitalizedRioja. Ana Fabriano introduces you to the newRioja, where modern methods and ideas arechallenging strong traditions and moving theregion orward.

Tapas and Wine: A Modern Look at aTime-Honored Tradition

Start with che , restaurateur, and cookbookauthor Joyce Goldstein preparing tapas. Add Joyces son and pairings guru, Evan Goldstein,MS, choosing the wines. Together you have

ood-and-wine-pairing heaven! Join in the unand increase your pairings knowledge.

yo r New Beverage Program: How toDrive Reven e and Profts in the NewEconom The sky is the limit may be gone in termso beverage pricing, but consumers continueto look or little indulgences and value. JoinH. Stuart Foster o Mot Hennessy USA and his panelists to learn how to maximizerevenue without sacri cing your image orcustomer satis action.

Raising the Bar withInventive Drinks andPro essional Management

W ne/S r s Se n rs

SpiRitS


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Festive Libations to Warm Winter Profts Join The Modern Mixologist Tony Abou-Ganim in exploring the wonder ul traditiono cold-weather tipples. Hot buttered rum,mulled wine, and glogg keep seasonalrevelers and their holiday guests comingback or more.

Gin Cocktails thro gh the Ages Simon Ford , Jim Meehan, and Dan Warner

will guide attendees through the enthralling world o gin, exploring the spirits classicsand o ering up irresistible twenty- rst-

century libations made with this versatile white spirit.

Making Bartenders into Bar Che sand Great Servers Ray Srp moderates an expert panel o bar gurus including Patricia Richards

and Adam Seger to uncover the best bartraining practices, which will inspire betterbartending, elevate your bars image, andboost pro ts.

Preventing Loss and Promoting ProftBehind the Bar The restaurant bar can be a strong pro tscenter, but without proper management andoversight, revenues can disappear as quickly as melting ice. Bevincos Ian Foster willreveal the most common ways that dollarsdisappear and how to prevent them.

Sin Cit Cocktails: R nning a M ltilevelBeverage Operation in Las Vegas Can you make cocktails worthy o Las Vegassultra ast environment and worldly travelers?

Absolutely! Learn to make resh, beauti uldrinks rom Wynn/Encore Mixologist Patricia Richards .

uSBG Master Accreditation Pass the United States Bartenders Guilds 100-question written exam, become certi edas a USBG Spirits Pro essional, and quali y

or the next level o the three-tier USBG

Master Accreditation Program. Additionalcharges apply.

S r s Se n rs


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Sun., Sess n 14:005:00 pm

tues., Sess n 48:009:00 am

tues., Sess n 9:3010:30 am

DiamondIsland

Tri na

Evelle

Wapanak

Con erenceCenterLobb

Abenia

USBG CertifcationSeminar

m n y7:158:15 am

m n., Sess n 28:009:00 am

Buyers and Distributors:Maximizing the

PartnershipKaren King

Making Bartendersinto Bar Che s and

Great ServersRay Srp, moderator

Magical Beans:Discovering the

Complex Flavors oChocolate and Vanilla

Gale Gand

m n., Sess n 39:3010:30 am

E fciency, Cost Control &Quality: Succeeding in a

Down MarketMark Vaughan, moderator

The Wine Is Fixed,the Food Isnt

Conrad Reddick and Matthias Merges

The Evolution o theCocktail

Charlotte Voisey

Managing Your ListDuring the Downturn

Brian Duncan and Jason Smith, MS

Going Green: CuttingCosts with SmartEnergy Strategies

Richard Young

Flavors o CambodiaNadsa and Nyep

de Monteiro

Bar PromotionThat Work

Glenn Schmitmoderator

Creating a ManageTeam: Finding, Tra

& Retaining GrLeadership

Sandy Block, Mmoderator

Tapas and WineModern Look at a

Honored TraditEvan Goldstein, M

Joyce Goldste

The Secret DinCon essions oRestaurant Cri

Alison Arnet

LOCATION

Your New BeverageProgram: How to DriveRevenue and Profts in

the New Economy H. Stuart Foster,

moderator


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tues., Sess n 611 amNooN

tues., Sess n 72:303:30 pm

tues., Sess n 84:005:00 pm

Rioja in the Twenty-FirstCentury

Ana Fabiano

Baseline TrainingMadeline Triffon, MS

Luxury Dishes withoutLuxury Ingredients

Kent Rathbun

Sin City Cocktails:Running a MultilevelBeverage Operation

in Las VegasPatricia Richards

Preventing Lossand Promoting Proft

Behind the BarIan Foster

Creating a MemorableGuest Wine Experience

Mark Vaughan,moderator

Sauces and Condiments:Best Lead Actor inPairing Decisions

Evan Goldstein, MS and Joyce Goldstein

Gin Cocktails throughthe AgesSimon Ford,

Jim Meehan, and Dan Warner

The Argentine GoldMedals: Malbec and

BeyondNora F. Favelukes

Marketing on a Budget:Low-Cost Options

or E ectivePromotions and PR

Mary Wagstaff

Nose-to-Tail CookingJamie Bissonette

The AperitiFrancesco Lafranconi

We ., Sess n 98:009:00 am

We ., Sess n 109:3010:30 am

We ., Sess n 111:00 amNooN

Adding Value to Your List WithoutBreaking the Bank

Bill Edwards, moderator

Emerging Trends:What Will the Next Five Years Bring?

Sandy Block, MW,moderator

Profting romResponsible Sourcing

Barton Seaver

Brainstorm with theBestYou!

Mary Wagstaff

Finger Lakes RieslingBob Madill, moderator

Greening Up YourBeverage MenusSharon Charny

Festive Libations toWarm Winter ProftsTony Abou-Ganim

Budgeting or ProHow to Read You

Restaurants Vital SiMick Lamond

Drink Like You EThe Bar Che

Kitchen Connectio Adam Seger

The W.J. Deutsch W& Oyster Univers

Jorge Hernandez anRowan Jacobsen

Se n r Sc e ule


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La Bella

Vita


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Ton Abo -Ganim* is co-owner o BarMilano in Gramercy Park, New York City;proprietor o The Modern Mixologist in Las

Vegas; and a requent contributor to Sant .He won the Iron Chef America competition

with Mario Batali; released his rst DVD,Making Great Cocktails at Home ; and was eatured on the FoodNetwork program Raising the Bar: Americas Best Bar Chefs .

Alison Arnett was the restaurant critico the Boston Globe or 15 years, and herculinary and wine columns and articles

requently run in the newspapers travel,ood, and business sections and in Boston

magazine. In addition, she serves as aconsultant or Boston-area restaurants, including LEspalier,Sel de la Terre, Davios, Avila, and Burtons Grill.

Ken Arnone, CMC, is owner o KA-CMCLLC, a consulting and catering company that specializes in restaurant operationsevaluation, training, and signature-recipedevelopment. Throughout his 28-yearcareer, he has served such prominent

clients as Pepsi Co., Ernst and Young, Marriott International,and Renaissance Hotels.

Michiel Bakker,* Starwood Hotels& Resorts Worldwide Inc.s seniordirector o ood and beverage, has 17

years o experience in all aspects o hotel management, including ood andbeverage, administration, rooms, and

marketing. He earned an MBA in 1992 and a masters

degree in hospitality administration at the University o Nevada in Las Vegas in 2006.

Jamie Bissonnette, executive che at Toro (Ken Oringers Spanish tapasrestaurant in Boston), is noted orhis expertise in utilizing nose to tailtechniques and his passion or house-curedmeats. Hes worked in some o Bostons

most celebrated kitchens, including KO Prime, Pigalle, andEastern Standard. He was named Improper Bostonian s RisingStar Che in 2007.

John Blazon, MS, is a wine consultant or Royal Caribbean Cruise Lines. He is

revamping the companys entire feet o wine o erings with a speci c ocus on theupcoming launch o the Oasis of the Seas ,

which is set to sail in November 2009. Inthe past, he worked or 13 years as manager o wine salesand standards with Walt Disney World Resort.

Sand Block, MW,* joined LegalSea Foods as vice president o beverageoperations in 2004. He writes and lectures

widely in the United States and abroad.His credits include a tenure as wine editorat the Improper Bostonian and contributions

to the Quarterly Review of Wines , the Boston Business Journal ,and Boston magazine. He has developed curricula or winestudies at Boston University, the Boston Wine Center, and

The Cambridge School o Culinary Arts.

Michael Bonadies is president andCEO o 21c Museum Hotels, a luxury,art-driven hotel brand, and Proo onMain restaurant. He is also a contributorto Sant . In 1996 he won the JamesBeard Foundation Journalism Award or

magazine articles on spirits, wine, and beer, and in 1998he published Sip by Sip: An Insiders Guide to Learning All About Wine .

Sharon Charn , CBP, CTC, is aregional director o national accounts orthe Charmer Sunbelt Group. A 20-year

ood-and-wine-industry veteran, she hasemployed her ood and wine knowledgeto create innovative and success ul

wine programs or hotels, caterers, and white-tableclothrestaurants. Recently, she was the wine educator and speaker

or the American Culinary Federation and the James BeardFoundation.

Longteine N ep de Monteiro is the ounding che o The Elephant

Walk Cambodian restaurant, withthree locations in the Boston area. DeMonteiro traveled the world with herdiplomat husband be ore immigrating to

France and opening her rst restaurant there. In 1990, sheimmigrated to the United States and opened The Elephant

Walk in Somerville, Massachusetts. It was named one o Esquire s Best New Restaurants o 1992.

Nadsa de Monteiro was born inCambodia and raised in Yugoslavia, thePhilippines, Taiwan, and France. Shedraws on her international background,

lessons rom her mother, and studies withMichelin Che Yves Thuris in Cordes,

France, and at The Cambridge School o Culinary Arts inCambridge, Massachusetts, or culinary inspiration. She isexecutive che at The Elephant Walks three Boston-arealocations.


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John Dohert is a principal o Wol packHospitality. He is best known or his30-year tenure as executive che at The

Waldor =Astoria. In 2006 Doherty unveiledThe Waldorf=Astoria Cookbook . In addition tomany other pro essional accomplishments,

he has served on advisory boards or City Harvest and theCulinary Institute o America.

Brian D ncan,* wine director at Chicagos BIN 36 Restaurant Group, hasspent nearly ten years ocused on making

wine approachable and un or all. He is atwo-time James Beard Foundation awardnominee and 2008 Gourmet Wine Cellar

Wine Director o the Year. His passion or wine shows inall his ventures, including creating his own award-winning

wines under the BIN 36 brand name.

Bill Edwards* is vice president o national account sales or Southern Wine& Spirits o America. He establishedthe Wine Institute o Napa Valley,a beverage-education program orrestaurant managers; launched a rst-to-

market premium well program, elevating brand exposure,consumer satis action, and pro tability; and introducedcategory management to adapt the business-strategy discipline across all beverage categories and to driveconsumer-based incremental sales.

Ana Fabiano is a ounding membero Wines rom Spain and the creator o SANA Associates. For over two decades

she has specialized in Spanish culture, andshe contributes an exceptional level o knowledge to the promotion o Spanish

products in US markets. As a result o her work within theRioja region, she was appointed brand ambassador or

Vibrant Rioja and the US representative or the DOCa Riojain 2008.

Nora Favel kes has held many prestigious positions, including nationalsales manager or Billington Distributors,director o ne wines or Palm Bay Imports, and president o the Wine

Council o Argentina in the United States.In 1995 she launched her own business: QW Wine Experts(Quantum Wines), a consulting rm. She directs the Wineso Argentina and Carolina Wine Brands accounts.

Simon Ford oversees the brand trainingand education or Pernod Ricard USA and is the international ambassador orPlymouth Gin. In addition to marketinghigh-pro le brands, Ford has experiencein many diverse aspects o the beverage

business, including running a wine shop, opening someo Englands most lauded cocktail bars, and judging spiritscompetitions. He received the award or Best Brand

Ambassador at Tales o the Cocktail 2007.

H. St art Foster is the director o business development or the nationalon-premise division o Mot Hennessy USA. He has over 17 years o internationalexperience with brand and trade marketingin Champagne, wine, and spirits. He is

responsible or developing MHUSAs business in the hotel,casino, nightli e, and high-end restaurant markets.

Ian Foster, regional vice president o Bevinco Corp., writes about improving barpro tability or industry publications. Hepublishes Bevincos Booz Nooz , a leadingindustry newsletter. Along with theCali ornia Restaurant Association (CRA),

Foster led the success ul ght to change that states tax laws, which the CRA estimates will result in yearly savings o $3million to $4 million or CRA members.

Gale Gand* is executive pastry che /partner o restaurant TRU, whichhas received our stars rom Mobil and vediamonds rom AAA. She was host o the

Food Networks Sweet Dreams , which airedor eight years, and is the author o sevenbooks. Her latest book is Gale Gands Brunch! . She is a JamesBeard Foundation Outstanding Pastry Che and host o TheAnswered Chef , an online cooking series at answerstv.com.

Evan Goldstein, MS,* is president andchie education o cer o Full Circle WineSolutions Inc. He served two terms as

American Chapter chairman o the Court o Master Sommeliers and has authoredtwo books: Perfect Pairings: A Master

Sommeliers Practical Advice for Partnering Wine with Food and

its sequel, which is expected in the spring o 2010.

Jo ce Goldstein is best known or writing and contributing to dozens o cookbooks. In addition, she works as arestaurant- and ood-industry consultant.For 12 years she owned Square One,a Mediterranean restaurant in San

Francisco. She is a ounding member o the association o Women Che s & Restaurateurs and a member o the JamesBeard Foundations awards committee.

S p e a k e r s &

C h e f s


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Discover your inner tango.Discover the great

wines of Argentina.

US Representative:QW Wine Experts(877) 392 [email protected]

www.winesofargentina.org


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The New Ice A

Welcome to the age where ice can save you money.KOLD-DRAFT ice is colder, harderand lasts longer in storage bins, cocktail sinks, drinks, salad bars...anywhere ice is and puddles are loathed. All of this adds up to make ice a part of your pro t pictur

And now we o er the longest warranty in the business because no one makesan ice machine better. Cool, huh? Its simpleKOLD-DRAFT ice machines last twor three times longer than competitive machines, making KOLD-DRAFT a greatlong-term investment.

Cutaway of KOLD DRAFT evaporator and water plate. Learn how ice is madeand come to appreciate the KOLD-DRAFT di erence.


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Jorge R. Hernandez is the directoro corporate education and training or

W.J. Deutsch & Sons. Since 1983, he has worked in a variety o roles in the ne- wine industry, including independent wineconsultant. His previous employers include

Monsieur Touton Selection, R.H. Phillips, Kendall Jacksons Artisans and Estates, Seagram Chateau and Estate WinesCompany, and Diageo.

Bill Irvin* is vice president and directoro operations or Koopers Tavern, SlinteIrish Pub, and Woodys Rum Bar andIsland Grill, all in Maryland. He has beenan honored guest and educator at EpcotsFood and Wine Festival and was voted one

o Marylands top 40 businesspeople under 40 years old by the Baltimore Business Journal .

Rowan Jacobsen writes about ood, theenvironment, and the intersection o thetwo. His work has appeared in the New York Times , Saveur , Newsweek , and Eating Well . Heis the author o A Geography of Oysters , The Living Shore , and the orthcoming American

Terroir . For A Geography of Oysters , he spent a year travelingthe country and sampling its oysters.

Karen King is a sales manager with Winebow, Inc., in Montvale, New Jersey.She worked or 20 years with the UnionSquare Hospitality Group, where she servedas wine director and beverage director orseveral locations. King has taught wine

classes or the French Culinary Institute and the Instituteo Culinary Education, served as a wine-competition judge,and sat on the New York Times wine-tasting panel.

Francesco La ranconi, the nationaldirector o mixology and spirits education

or Southern Wine & Spirits o America,has worked in many o Europes nest hotelbars. In 2000 he ounded the Southern

Wine and Spirits Academy o Spirits andFine Service, a unique 12-week educational program andthe only one in the United States to be recognized by theInternational Bartenders Association.

Michael (Mick) Lamond, CPA, MST, is the chie nancial o cer or Newport Harbor Corporation. He directs all

nancial unctions o the $40 millionhospitality company and its subsidiaries,including Castle Hill Inn & Resort, The

Mooring Sea ood Kitchen & Bar, 22 Bowens Wine Bar &Grille, Waterman Grille, The Boat House Restaurant, TheSmokehouse Ca , TRIO, and Hemenways Sea ood Grill &Oyster Bar.

Jamie Leeds worked as an executiveche at the Washington Terrace Hoteland as a consultant or New Yorks MyriadRestaurant Group and Chicagos LettuceEntertain You Enterprises be ore openingher rst restaurant, the 65-seat Hanks

Oyster Bar in Washington DC. She opened a second HanksOyster Bar in September 2007 and CommonWealth in

July 2008. She is the president-elect o Women Che s &

Restaurateurs.

Br an Lockwood is the president andpartner o Tavistock Restaurants LLC inEmeryville, Cali ornia. An industry veterano more than 31 years, he has worked withdi erent companies as principal, investor,

ranchisor, ranchisee, consultant, andCEO. He spearheaded the Tavistock Learning Center at the Napa Valley Grille in Yountville, Cali ornia. The centerprovides culinary and oenological training or the groupsgeneral managers and executive che s.

Bob Madill is a ounding member,general manager, and winegrower o Sheldrake Point Vineyard in Ovid, New

York. He has worked in the wine industry in Ontario, Canada, as a sales rep, wineimporter, wine judge, and educator.

Madill is the president o the Cayuga Wine Trail, the chairo the Finger Lakes Wine Alliance, and a board member o the International Riesling Foundation.

Jim Meehan is a New York Citybasedbar operator, consultant, and writer. He

worked or Gramercy Tavern and ThePegu Club be ore becoming generalmanager o PDT, a hidden cocktail loungein the East Village. Meehan contributes to

Food & Wine s annual cocktail book and to Sommelier Journal ,and his cocktails have been eatured on television, on radio,in books, and in magazines locally and internationally.

Matthias Merges, executive che ,has spent more than 14 years at CharlieTrotters and currently directs service at both Charlie Trotters and Restaurant Charlie. He has collaborated very closely

with Che Trotter in numerous projects,including the elaboration o The Kitchen Sessions series andChe Trotters involvement in awarded international events.Che Mergess participation has been integral to all aspectso the organization.


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Ma reen Pothier, CEC,* is department chair at the College o Culinary Arts at

Johnson & Wales University in Providence,Rhode Island. She specializes in sea ood,

ood-and-wine pairing, and menu andrecipe development. Formerly, Pothier was

executive che and co-owner o the Blue Point Oyster Bar inProvidence. She serves on the board o directors and is thepresident o Women Che s & Restaurateurs.

Kent Rathb n is the che /owner o Abacus restaurant in Dallas and Jaspersrestaurants in Plano, Austin, and The

Woodlands, all in Texas. He has appearedon several national television programs,including the Food Networks Iron Chef

America , where he and restaurateur brother Kevin Rathbunconquered Bobby Flay. He has earned coverage in thenations leading magazines, including Better Homes and Gardens , Bon Appetit , Elle , and Esquire .

Conrad Reddick, MS, has been a vital member o the wine team at CharlieTrotters or more than six years. Conradcollaborated with Che Trotter in thecreation o the book Lessons in Wine Service .He currently directs the beverage program

or both Restaurant Charlie and Charlie Trotters.

Patricia Richards oversees the creationprocess o hotel specialty cocktails or

Wynn/Encore Las Vegas. She is the rst emale in Las Vegas to hold a position

o this kind. While ocusing on bringing

standardized recipes and seasonal cocktailmenus to the property and educating sta members withextensive training courses, she concentrates on consistency and innovation.

Glenn Schmitt* began his hospitality career waiting tables and taking DJgigs in 1980. He became director o entertainment marketing or Stuart

Andersons restaurants, earning accoladesor innovation and concept marketing. In

1991 Glenn started MarkeTeam Inc. The company ocuseson creating simple, e ective, and un sales promotions

and has earned a client list that includes Disney, RoyalCaribbean Cruise Lines, The Melting Pot, and Hyatt Hotels.

Barton Seaver* is executive che at BlueRidge in the Glover Park neighborhood in

Washington DC and a ellow at Blue OceanInstitute in East Norwich, New York. Inaddition to cooking, Seaver is a writer andadvocate who believes that sustainability

begins with people. He works to utilize local produce,sustainable sea ood, and eco- riendly practices.

Adam Seger* is the general managerand mixologist or Chicagos Nacional 27,

where he brings the kitchens techniquesand ingredients into the bar. DubbedThe Charlie Trotter o Cocktails by Newcity magazine, Seger is working on his

rst book, Whet: Drink Like You Eat . When hes not mixingor writing, Seger creates original cra t distillates or The

Alchemy Spirits Company.

Piero Selvaggio is che /owner o Valentino Restaurant Group, whichincludes Valentino in Santa Monica,Cali ornia; Valentino Las Vegas; GiorgioItalian Restaurant in Las Vegas; and PS

Valentino Vin Bar in Houston. Hailingrom the small hilltop town o Modica on the southeastern

coast o Sicily, Selvaggio opened his rst restaurant in 1972.Throughout his career, he has been a pioneer o authenticmodern Italian cuisine.

Jason Smith, MS,* is director o wineor Bellagio Resort + Casino. He directs all

wine operations or the AAA ve-diamondresort, including overseeing wine salesand service or 32 venues; managing a50,000-bottle, 5,000-selection inventory;

and leading wine education or the resorts 3,500 serviceemployees, who include 15 sommeliers and two MasterSommeliers. In 2008 Smith was selected as Las Vegass Best Sommelier/Wine Director.

Ra Srp* is master mixologist at theBellagio Resort + Casino, where he

oversees the cocktail program or 22 barsand teaches drink preparation to a sta o nearly 500 employees. He was namedas one o Playboy s Top 10 Bartenders in

America, was inducted into the Bartenders Hall o Fame,and has served as the national vice president or the UnitedStates Bartenders Guild.

Madeline Tri on, MS, is the directoro wine and beverage or the Detroit-basedMatt Prentice Restaurant Group, whereshe is responsible or wine service andbeverage programs or our ne-dining

and three casual venues. She has servedas chair o the American Chapter o the Court o MasterSommeliers, as well as scholarship chair. She sits on theboard o the American Chapter.

S p e a k e r s &

C h e f s


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Charlotte Voise s career began inLondon and continued with management positions in cocktail bars in Barcelona andBuenos Aires. In 2002 she opened Apartment 195, which was named Londons Bar o the Year, and in 2004 she was given the UK

Bartender o the Year award. In 2006 Charlotte o cially madethe move stateside, joining William Grant & Sons USA torepresent her avorite brand, Hendricks Gin.

Bob Waggoner has earned Food & Wine s Readers Favorite Che in Americaaward, James Beards Rising Stars o the 21st Century in 1999, an honorary doctorate rom Johnson & Wales University, and the Frenchgovernments lOrdre du Mrite Agricole.

He worked or more than ten years as executive che o theCharleston Grill in South Carolina, during which time he wrote The Charleston Grill Cookbook . Currently, he is working ona cooking show or PBS television.

Mar Wagsta * ounded public relationsand marketing rm Wagsta Worldwide in1999. The company has o ces in Los Angeles,Chicago, and San Francisco and representsrestaurant, hotel, and wine clients aroundthe world. She has represented nine o Food

& Wine s Best New Che s between 2000 and 2008 and six o Esquire s Best New Restaurants between 2005 and 2008.In 2006, Chivas Brothers appointed

Dan Warner is global brand ambassadoror Bee eater Gin. He brings over 12 years

experience in the industry to the role, eight

o which were in the London bar scene, at such establishments as Bank Group, Zander,Lonsdale, and The Hospital Members Club.

Warner is the 2003 Theme magazine Bartender o the Year.

Richard yo ng is senior engineer anddirector o education at the Food ServiceTechnology Center in San Ramon, Cali ornia.The research acility works with restaurants,manu acturers, trade associations, utilities,and state and ederal governments to improve

energy e ciency within the ood-service industry speci cally.Most o Youngs e orts are concentrated on translating

scienti c research into practical uses or restaurants.

Kevin Zral is the ounder and teachero the Windows on the World Wine School, which has graduated over 18,000 students.His book, Windows on the World Complete Wine Course , has sold 2.5 million copies, makingit the best-selling wine book in the United

States. Over his 30-year teaching career, he has earned dozenso prestigious awards and has studied winemaking techniquesin all the major wine regions o the world.

* Executive Board Member

a fliates

c t ibut s

Thank you to our 2009 Contributors

and A fliates


28/36

Capture EveryDrop of Profit

with BEVINCO asyour Partner

for Success

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888-BEVINCO | [email protected] | bevinco.com

"I have been in the restaurant and nightclubindustry in some capacity my entire career andIve never seen an inventory control system moreaccurate than BEVINCO."

~John Sherman, The ONE Group

Bars give up about 20% of annual sales to overpouring, illicit freebies and theft. At Bevinco, our job is to eliminate that loss and put it back in your bottom line. We guarantee to increase profitsby 10% of alcohol sales and reduce shrinkage to 5% or less.

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Our reports detail product usage by brand, help in the detection of theft andprovide insightful consultation to ensure prevention.

Our service goes far beyond revenue enhancement and inventory control.We can help you with recipe standardization, station setup, employeeretention, training and more.

Global Leader in Profit Management for Bars & Eateries


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American C linar Federation180 Center Place Way; St. Augustine, FL 32095

p: 800-624-9458; : 904-825-4758 www.ac che s.org Cathy Sterling, Director of Development & Membership [email protected]

The American Culinary Federation (ACF) is the largest pro essional organization o che s and cooks with an

estimated 21,000 members in over 240 chapters nationwide.Culinary competition, pro essional certi cation andprogram accreditation are all programs the ACF administers.Members join or these educational programs and growthrough participation in pro essional development.

American M ssel Harvesters, Inc.165 Tidal Dr.; North Kingstown, RI 02852

p: 401-294-8999; : 401-294-0449 www.americanmussel.comMatthew DiMatteo, Representative [email protected]

We are a ully integrated live mussel, oyster, and clamcompany. We grow, harvest, pack, ship, and market liveshell sh to sea ood restaurants, retailers, and distributors. Were one o the largest producers o mussels in North America and have ormed strategic alliances withindependent shell sh armers who ocus on growing andleave the marketing to us.

Bacardi uSA, Inc.2100 Biscayne Blvd.; Miami, FL 33137

p: 305-573-8600 ext. 1421; : 305-576-0874 www.bacardi.com

Joe Gerbino, Senior Manager of Corporate Communications/Public Relations; [email protected]

Bacardi USA, Inc., is the United States import, sales,and marketing arm o one o the worlds leading spiritsand wine producers. The company boasts a port olioincluding Bacardi rum, the worlds best-selling rum; Grey Goose vodka, a world leader in superpremium vodka;Dewars Blended Scotch whisky, the best-selling blendedScotch whisky in the United States; and other leading andemerging brands.

Bevinco

510505 Consumers Rd.; Toronto, Ontario, Canada M2J 4V8 p: 416-490-6266; : 416-490-6899 www.bevinco.comKrista Recoskie, Marketing Manager; [email protected]

Every year, the hospitality industry loses 25 percent dueto the t, overpouring, carelessness, and waste. Since 1987,Bevincos Liquor Inventory Control System has helped bar,nightclub, and restaurant owners save money and growtheir businesses. Through on-site analysis and auditing o liquor, beer, and wine inventory, Bevinco experts identi y losses and develop corrective strategies that result insubstantial savings or clients.

Cargill Salt12800 Whitewater Dr.; Minnetonka, MN 55343

p: 800-377-1017; : 800-377-1027 www.diamondcrystalsalt.comLisa Seiple, Marketing Coordinator; [email protected]

Cargill is the creator o Diamond Crystal Salt, a brand you know and trust to develop the goodness and enhancethe natural favors o your ood. With headquarters in

Minneapolis, Cargill creates a wide variety o products tonourish the world.

The Charmer S nbelt Gro p60 E. 42 nd St., Suite 1915; New York, NY 10165

p: 212-699-7000; : 212-699-7093 www.charmer-sunbelt.comPaige Odabashian, Communications & Marketing Manager;

[email protected]

The Charmer Sunbelt Group (CSG) is a leading nationaldistributor o ne wines and spirits. A amily-owned businessgroup o privately held companies, CSG proudly serves asthe critical link between wine and spirit suppliers and theretail outlets where alcoholic beverage brands are legally andresponsibly sold and enjoyed. The company employs morethan 7,000 associates at local distributor houses in 13 statesand the District o Columbia.

Che s Collaborative89 South St., LL; Boston, MA 02111

p: 617-236-5200; : 617-236-5272 www.che scollaborative.org Melissa Kogut, Executive Director; [email protected]

Che s Collaborative is the leading nonpro t network o che sthat osters a sustainable ood system through advocacy,education, and collaboration with the broader oodcommunity. The organization advocates or sustainability inthe greater ood community, provides che s with the toolsnecessary to make sustainable purchasing decisions, andconnects che s and sustainable ood producers.

C pr s Embass Trade Center 13 East 40th St., New York, NY 10016

p: 212-213-9100; : 212-213-2918 www.cyprustradeny.org Aristos Constantine, Trade Commissioner of The Republic of Cyprus;

[email protected]; Klio Demetriou, Commercial Attach; [email protected]

The Cyprus Trade Center is a diplomatic government representation o ce and the o cial trade development andpromotion o ce o the Republic o Cyprus in the UnitedStates. Its general mandate is to promote, assist, and developCypruss international trade.


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DiRoNA455 South Fourth St., Suite 650; Louisville, KY 40202

p: 502-583-7855; : 502-589-3602 www.dirona.comKevin Hall, Executive Director; [email protected]

Restaurants that achieve the DiRoNA distinction includeall cuisines across the United States, Canada, and Mexico.To date, ewer than 800 restaurants have earned the

right to call themselves a DiRoNA restaurant and display this achievement o distinction in dining. To quali y, arestaurant must be in operation or two years under thesame concept and pass a rigorous anonymous inspection.

Ambience, wine list, cuisine, service, and check accuracy are scored, and only those who pass on all levels are o eredmembership.

D ckhorn Wine Compan1000 Lodi Lane; St. Helena, CA 94574

p: 508-588-9585; : 508-588-9585 www.duckhorn.comMichael Brehart, Director of National Accounts; [email protected]

Co ounded by Dan and Margaret Duckhorn in1976, Duckhorn Vineyards has been cra ting classicBordeaux varietals rom the Napa Valley or 30 years.This winemaking tradition has grown to include sevenmeticulously armed estate vineyards located throughout the various microclimates o the Napa Valley. Focusedon quality and consistency, these estate vineyards are anessential element in making wines o distinction.

FIJI Water11444 W. Olympic Blvd., Suite 210, Los Angeles, CA 90064

p: 310-312-2876; : 310-312-2828 www.fjiwater.comAmbereen Renfro, Executive Director of National Accounts & Business Development; [email protected]

FIJI Water is the number-one premium bottled water inthe United States and a avorite among che s and hotels.Bottled at the source in Fiji, the water is protected rompollution by an artesian aqui er protects until consumersopen the bottle. Its unique mineral pro le results in are reshing taste. FIJI Water is the rst carbon negativebottled water and is committed to protecting the largest

rain orest in Fiji and the Fijian community.

Finger Lakes Wine AllianceP.O. Box 1018; Geneva, NY 14456

p: 315-789-1776; : 315-789-3993 www.fngerlakeswinealliance.comBob Madill, Chairman; [email protected]

Jessica McGuigan, Board Coordinator; [email protected]

New Yorks Finger Lakes region is home to over 100 wineries. As the leading cool-climate region in the United

States, producers o er a range o exceptional resh,energetic, ruit-nuanced white wines at exceptional values.Riesling, a Finger Lakes star, and other varietals such asPinot Gris, Gewrztraminer, Traminette, and Chardonnay combine Finger Lakes regional cool-climate expression andaccessibility.

Harne & Sons Fine TeasP.O. Box 665; Salisbury, CT 06068

p: 518-789-2410; : 518-789-2115 www.harney.comLisa Prindle, Sales and Marketing Manager; [email protected]

Imperial Brands, Inc.11505 Fairchild Gardens Ave.; Palm Beach Gardens,FL 33410

p: 561-624-5662; : 561-624-5778 www.ibrandsinc.comChristian Castren, Vice President of Sales, Emerging Brands; [email protected]

Imperial Brands, Inc., is an importer and marketer o distinctive wines and spirits led by Sobieski Vodkathebest-selling premium vodka in Poland and the recipient o

the highly coveted 2008 Impact magazine Hot Brand award.Headquartered in Palm Beach Gardens, Florida, the company is a US subsidiary o Belvdre S.A., one o Europes largest producers and distributors o white spirits and wines.

Kerr gold/Irish Dair Board1007 Church St., Suite 314; Evanston, IL 60201

p: 847-492-8036; : 847-492-8039 www.kerrygold.com/usaMolly OLoughlin, Brand Communications Manager; [email protected]

In Ireland, cows roam ree in resh air and graze in lush

pastures o tender grass. From this benign environment and extraordinary diet comes milk so rich in beta-carotene,it can turn butter and cheese into gold. The distinctivenatural color and exceptionally creamy favor distinguishKerrygold Pure Irish Butter and cheeses rom otherpremium brands. Kerrygold USA dairy products are madeexclusively rom the milk o grass- ed cows that are ree o growth hormones.

Premium bottled water or the 2009 Sant Resta rant

S mposi m is provided b Fiji Water.


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Kindred Spirits, Inc.12000 Biscayne Blvd., Suite 504; Miami, FL 33181

p: 305-919-9911; : 305-892-1681 www.kindredspiritsusa.comMichelle Chernoff, Director of Business Development; [email protected]

Kindred Spirits, Inc., is a beverage import and marketingcompany with a select port olio o premium wine and spirit

brands. Its brand port olio includes Dry Sack and Dry Sack15 Year Old sherries rom Spain, Gran Duque De AlbaSpanish Brandy, Crema de Alba, Heering Cherry liqueur,Xante liqueur, Martin Millers Gin, and Malt Trust SingleBarrel Cask Whiskies rom Scotland.

KOLD-DRAFT1525 East Lake Rd.; Erie, PA 16511-1088

p: 814-602-9883; : 814-455-6336 www.kold-dra t.comBob Weiss, Area Sales Manager; [email protected]

KOLD-DRAFT is the premier ice machine brand ordiscerning oodservice, bar, and hotel operations that demand the highest quality. Since 1955, the company hasbeen manu acturing ice machines that produce the best ice in the world. KOLD-DRAFT equipment makes pureice cubes in three sizes and crushed ice in two sizes to llany need or hotels, restaurants, bars, hospitals, and otherinstitutions. KOLD-DRAFT machines have a long li e cycleand a ve-year warranty on all parts and labor, which makesthem the least expensive ice machines to own.

Lockwood Vine ard9777 Blue Larkspur Lane, Suite 102; Monterey, CA 93940

p: 800-753-1424; : 831-644-7829 www.lockwood-wine.com Jim Cimarusti, Vice President of Sales and Marketing; [email protected]

Lockwood Vineyards winemaker, Larry Gomez, cra tssingle-vineyard wines o rich varietal character andremarkable balance rom grapes grown in their pristine1,850-acre estate vineyard in southern Monterey County.The site is known or its unusual shale-rich loam soil,and the nished wines are true expressions o the estate.Current wines o ered include 2006 Sauvignon Blanc, 2006Chardonnay, 2006 Block 7 Pinot Noir, 2005 Merlot, 2005

Cabernet Sauvignon, and 2006 Partners Reserve.

MacFarlane Pheasants, Inc.2821 South U.S. Hwy 51; Janesville, WI 53546

p: 877-269-8957; : 608-757-7884 www.pheasant ordinner.comMary Jo Bergs, Food Product Sales; [email protected]

Nespresso641 Lexington Ave., 32 nd Floor; New York, NY 10022

p: 800-566-0751 www.nespresso-pro.comWilliam Chesna, Regional Sales Manager; [email protected]

Nespresso presents a unique co ee experience. Theselection o high-quality co ees, stylish business machinesdesigned to create a consistently per ect cup o co ee, andservices are customized to the speci c needs o businesscustomers. The Nespresso range o ers a huge variety o pro les and aromas. Every Grand Cru in our range isthe ruit o a complex process o selection, assembly, androasting.

New Hampshire Lodging & Resta rant AssociationP.O. Box 1175; Concord, NH 03302-1175

p: 603-228-9585; : 603-226-1829 www.nhlra.comMichelle Whitenack, Events Manager; [email protected]

As the trade association or the hospitality industry, theNew Hampshire Lodging & Restaurant Association workshard to promote excellence in customer service andculinary arts. It works closely with the governors o ce,

the division o travel and tourism, and the legislature tostrengthen the industry and the state.

New york State Resta rant Association409 Karner Rd.; Albany, NY 12205

p: 518-452-4222 www.nysra.org Rick Sampson, President/CEO; [email protected]

The New York State Restaurant Association is an associationo members, or members, and by members. For over 70

years NYSRA has been dedicated to protecting, promoting,representing, and educating our members so that they can

serve the public better. By pursuing this straight orwardgoal, we have become one o the most e ective tradeorganizations in the state.

The ollowing products are eatured exclusively throughout the Symposium:


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O tside The Lines, Inc.,& wineandhospitalit jobs.comP.O. Box 2262; Sonoma, CA 95476

p: 707-933-0687otlconsulting.com/wineandhospitalityjobs.comMargie Tosch, President; [email protected]

Outside the Lines, Inc. & wineandhospitalityjobs.comprovide social media consulting, employee and customer

satis action survey consulting and design, executiverecruiting, and an industry-speci c job board.

Palm Ba International48 Harbor Park Dr.; Port Washington, NY 11050

p: 516-802-4700; : 516-921-8405 www.palmbay.comMelissa Walker, Events Manager; [email protected]

Palm Bay International, a premier name in imported ne wines, o ers one o the most valuable and comprehensiveport olios o wines and spirits in the United States.Comprising 75 brands rom 11 countries, this port olioincludes some o the worlds most prestigious wine estatesand distilleries and some o the most popular brands in theindustry. At Palm Bay we thrive on seeking out wines withpoints o view shaped by origin, terroir, and winemaster.

The Per ect P re o Napa Valle2700 Napa Valley Corporate Dr., Suite L; Napa, CA 94558

p: 707-261-5100; ax: 707-261-5111 www.per ectpuree.comMichele Lex, Director of Marketing; [email protected]

The Per ect Pure o Napa Valley is the leading US

producer o premium ruit purees and concentrates.Selling primarily to high-end restaurants, bars, hotels, andcasinos, the company eatures the Culinary Traditionsline, which boasts over 30 premium favors ranging romthe staple to the exotic. In April 2009, The Per ect Pureintroduced Beverage Artistry, a line o premium beverageblends developed or bar pro essionals. This unique rozenline consists o unparalleled favor pro les and reshness.

Pernod Ricard uSA401 Park Ave. South, 7th Floor; New York, NY 10002

p: 646-746-9069; : 212-336-5500 www.pernod-ricard-usa.comSimon Ford, Director of Trade Outreach and Brand Education; [email protected]

Pernod Ricard USA, a premium spirits and wine supplier inthe United States, produces, imports, and markets some o

the nations most prestigious spirits and wine brands. Thecompany is the largest business unit o Paris-based PernodRicard.

Preiss Imports10360 Sorrento Valley Rd., Suite E; San Diego, CA 92121

p: 858-458-9172; : 858-458-9177 www.preissimports.comHenry Preiss, President & CEO; [email protected]

Preiss Imports, an exclusive importer o the nest spiritsrom around the world, represents a diverse port olio o

truly authentic products. For over 20 years, Preiss Importshas cultivated a strong ollowing rom mixologists toconsumers alike.

QW Wine ExpertsuS Representativeor Wines o Argentina

136 East 55th St., Suite 3G; New York, NY 10022 p: 877-392-5730 www.wineso argentina.com.arNora Z. Favelukes, President; [email protected]

Wines o Argentina is a private organization o wineries working in unity to promote Argentine wines in oreign

markets. The organization o ers its members an excitingplat orm to expand awareness toward the brand image o Argentine wines and increase volume sales in the export market. Wines o Argentina brings tremendous energy to the industry and has helped launched a new image o

Argentina around the world.

Ribera del D eroGregory White PR 32 Court St., Brooklyn, NY 11201

p: 718-403-9473; : 718-403-9515 www.drinkriberawine.comHelen Gregory, Parnter; [email protected]

Drink Ribera. Drink Spain. Ribera del Duero salutes the winners o the 2009 Sant Restaurant Awards. Ribera delDuero provides a benchmark or quality in the Spanish

wine category. With an extreme climate per ectly suitedor grape-growing, Ribera del Duero wines represent

the pinnacle o Spanish winemaking and the ultimateexpression o Spains most noble grape: Tempranillo.

In the Exhibit HallExplore the latest in products and equipment at acomprehensive pro essionals-only exhibition. Joinin the un and spend the day tasting, observing,and absorbing the best the industry has to o er!

The Exhibit Hall opens Monday at 10:30 AM


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united States Bartenders G ild (uSBG)P.O. Box 82241; Las Vegas, NV 89180

p: 800-964-0052 www.usbg.org Liz Edwards, National Events and Marketing; [email protected]

The United States Bartenders Guild is a brotherhood o beverage service pro essionals dedicated to the continued

re nement o the cra t o the cocktail. Such re nement isachieved through advanced product education, originalhand-cra ted cocktail competitions, and aggressiveinvolvement with other pro essionals in the beverageindustry throughout the country and internationally.The USBGs main ocus is to become the most skilled,knowledgeable, and pro essional group o bartenders inthe industry.

Vibrant Rioja320 W. 13th St., 7th Floor; New York, NY 10014

p: 646-218-6016, 646-218-6000 www.vibrantrioja.comAna Fabiano, Brand Ambassdor; [email protected]

Jill Paradiso, Assistant Brand Ambassador; [email protected]

Vibrant Rioja is a trade campaign sponsored by the RiojaRegulatory Wine Council. The organization promotes all o the Rioja wines that have a presence in the US market andprovides promotional and educational materials about theDOCa Rioja and its wines.

Wente Famil Estates5565 Tesla Rd.; Livermore, CA 94550

p: 925-456-2300; : 925-456-2301 www.wentevineyards.com, www.murrietaswell.com, www.tamasestates.comNicole Quandt, Senior Marketing Manager; [email protected]

Nestled in the beauti ul Livermore Valley, one hour east o San Francisco, Wente Family Estates encompasses Wente Vineyards, Murrietas Well, and Tams Estates. Sourcing

ruit rom sustainably armed estate vineyards located in theLivermore Valley and Arroyo Seco regions o Cali ornia,each winery o ers its own distinct port olio o wines romsmall-lot rarities to those or everyday enjoyment. Ownedand managed by the ourth and th generations, the

Wente amily vineyard celebrates more than 125 years o winemaking excellence.

William Grant & Sons, uSA200 Park Ave. South, Suite 1218; New York, NY 10003

p: 212-246-1760 ext. 706; : 212-673-1943 www.grantusa.comKristen Hannah, Manager, On-Premise Events; [email protected]

William Grant & Sons, Ltd., is an independent amily-owned distiller headquartered in the United Kingdom

and ounded by William Grant in 1886. Today, the super-premium spirits company is run by the th generationo his amily. Among the most recent accolades or the

well-awarded company, the prestigious International SpiritsChallenge named William Grant & Sons the Distiller o the

Year or the third time in our years.

Winebow 75 Chestnut Ridge Rd.; Montvale, NJ 07645

p: 201-445-0620; : 201-445-9869 www.winebow.comMarilyn Krieger, Director of Public Relations; [email protected]

Winebow, Inc., is a major importer and distributor o winesand spirits rom around the world. Winebow is a leadingimporter o premium Italian wines under the LeonardoLoCascio Selections label. Within the Winebow BrandsInternational and Emerald Wines divisions, Winebow has agrowing import port olio o quality wines rom Argentina,

Austria, Chile, Germany, New Zealand, Portugal, and Spain;Bruichladdich whisky rom Islay, Scotland; Pit Cachaa

rom Brazil; and Japanese Sake rom Akita and Niigata. Winebow also includes subsidiary Click Wine Group, aSeattle-based company that owns and imports wine romaround the world based on signature varietals.

Wines rom SpainTrade Commission o Spain405 Lexington Ave., 44th Floor; New York, NY 10174

p: 212-661-4814; : 212-972-2494 www.wines romspainusa.comKatrin Naelapaa, Director; [email protected]

Jose Guerra, Associate Director; [email protected]

What makes the wines o Spain so special? It all starts withgrapes like Tempranillo, Garnacha, Verdejo, and Albario;a wonder ul climate; superior vineyard sites; and some o the worlds most visionary winemakers. Stop by the WFStables to sample some o the most sought-a ter wines in

the marketplace. Wines rom Spain, a division o the TradeCommission o Spain in New York, promotes the image o quality or Spanish wines and spirits through its educationaland promotional programs and tastings.


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W. J. De tsch & Sons108 Corporate Park Dr.; White Plains, NY 10604

p: 914-251-3282; : 914-251-0283 www.wjdeutsch.comCatherine Cutier, Public Relations Manager; [email protected]

Founded in 1981 by Chairman William Deutsch, W. J.Deutsch & Sons now boasts a roster o 29 award-winning,premium, domestic, and imported wine brands. The

company o ers excellent value throughout the port olio,rom the most popular consumer-driven names to prestige

boutique brands. W. J. Deutsch has built category leaders,including the best-selling brand, the number-one importedbrand, and the number-one Australian and French brandsin the United States.

Women Che s & Resta rate rs455 S. Fourth St., Suite 650; Louisville, KY 40202

p: 877-927-7787; : 502-589-3602 www.womenche s.org

The mission o Women Che s & Restaurateurs (WCR) isto promote and enhance the education, advancement,and connection o women in the culinary industry.Formed in 1993 by eight o the nations top women che sand restaurateurs, WCR has grown to a membership o over 2,000. The group o ers a variety o networking,pro essional, and support services or members rom allsectors o the industry. They include culinary students,restaurant owners, renowned che s, ood and beveragemanagers, stars o popular cooking programs, and trend-setting restaurants.

Wonder l Ethnic LLC230 5th Ave., Suite 1008; New York, NY 10001

p: 212-683-5021; : 212-683-5024 www.wonder ulethnic.comMagdalena Plicha, Media Relations; magdalena@ wonderfulethnic.com

Wonder ul Ethnic Imports LLC (WE) is an importer basedin New York with a large distribution network throughout the United States. WE recently acquired AmerikusImporters Corp. o New York, one o the premier importerso wines rom Greece and Cyprus. WE was ormed toacquire various importers o ne wines and spirits romaround the world.

Zonin uSA630 Peter Je erson Parkway, Suite 110;Charlottesville, VA 22911

p: 434-979-6180; : 434-979-6188 www.zoninusa.com John Pizzuto, Regional Manager; [email protected]

Zonin operates with the philosophy that ne wine shouldnot remain the pleasure o the ew. The company strivesto o er wines o high quality to a large number o people.The quality achieved by our vineyards and our personneland the care dedicated to vini cation assure attainment o that objective. Our estate vineyards honor the traditions o the regions rom which they come.

E x h i b i t o r & S p o n s o r d e t a i l s


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Over 20 years of

Flavor Perfection

Sloe and EasySource: Dana M. Bruner

1 oz. Fruit of the Cocoa pure oz. Blood Orange Concentra1 oz. Plymouth Sloe Gin oz. simple syrup

Combine all ingredients in acocktail shaker filled with ice.

Shake vigorously for 10 seconand pour into a martini glass.Serve.

We harvest only the best thanature can offer - succulentin avor and vibrant in coloAvailable year round. Perfefor the kitchen and bar.

Experience the avors ofCulinary Traditions andBeverage Artistry from TPerfect Pure of Napa Valle


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Four Cheers! William Grant & Sons is proud to beDistiller of the Year ,4 years running.Were honored that both the industry and our consumers constantly recognize our exceptional portfolio of brands,

and wed like to acknowledge all the hard working people who have made the last four years so successful.

Thanks for all youve done to consistently make us #1.

2005 2006 2007 2008

Sante Symposium Program

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Transcript of Sante Symposium Program