Millennials are a sought-after target market in the hospitality industry, thanks to their estimated spending power of $200 billion per year and tendency to eat out five times a week, on average.
Bar food has a reputation: meaty, heavy, fried, and no utensils needed. Vegetables usually don’t come to mind, unless it’s the celery stick idling by the chicken wings.
Italian Village Restaurants, Chicago’s oldest Italian dining destination and home to the largest wine cellar in the Midwest, debuted its first private wine label, Castello di Monsanto, “Monrosso,”
There have been savory notes in a handful of traditional cocktails—the tomato juice in bloody marys and olives in martinis, for instance—but bartenders are starting to look to the kitchen for even
1000 Stories, California’s original bourbon barrel-aged wine producer, has officially launched its newest wine – Prospectors’ Proof Cabernet Sauvignon.
Originally, for the Broken Barrel’s opening in September 2018, owner Luke Johnson had wanted to customize tables with buckets in them to place everything from cans of beer to bottles of w
Winemaking in South Africa dates back to the 1650s when Jan van Riebeeck planted vines from France, the Rhineland, and Spain on his farm in the Cape.
Diversity of flavor is key to understanding how the craft beer market has grown and changed recently. Bart Watson, chief economist at the Brewers Association, says the U.S.
While garnishes remain by far the most popular use of florals, bartenders are increasingly employing them to provide flavors and aromas.
With a goal of kicking off the New Year right, Dogfish Head founder and CEO Sam Calagione went on a quest known as JanuQuenchy. Calagione invited Dogfish enthusiasts and coworkers to join him by pl
