Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants throughout the United States..
But today’s conversation is about how the past has inspired Chef Maxime Kien’s work.
Chef Maxime Kien has over twenty years of fine dining experience but it all started as a young boy growing up in his family’s kitchens.
You grew up in kitchens. Your grandparents loved to cook and your father was a chef. How did these experiences inspire you?
Well, my Dad was a professional Chef in the South of France. In Monaco, all my grandparents, both my grandmothers and my grandfathers were great cooks. One of my great-grandfathers was a professional cook in Paris at an open air market that was very famous in the early 1900s. There was a very famous French brasserie opened over there and the story behind that is that the gentleman that opened that place wanted to have a place where all the chefs [that worked there] could meet because there was the open air market that was right next to it.
So you had a mix of late night partiers that would go out and party and wanted a place to be able to go eat and drink all night long. Now you had a place for that.
All the people that worked until late at night wanted a place where they could go and eat something before they went home. And Chefs that had to go to the market very early, at four o’clock in the morning to pick up that day’s poultry, rabbits, quails and all the fresh fish coming from Britain on a daily routine. They would do that at four o’clock in the morning and afterwards they needed a place to go for breakfast.
It was open 24 hours a day. It was always a mix of people from show business, like singers and actors.
You would have Mick Jagger sitting at the bar. Next to him would be a Chef. Next to the Chef would be a 14 year old boy having an omelet for breakfast with a glass of red wine at six o’clock in the morning. So it’s always been a mix of everything.
Unfortunately, my Dad passed away when I was really young. I was six. But I guess I was drawn to cooking and that lifestyle. It’s chaotic. When you’re working in a kitchen, you never know what time you’ll get done. It might be quiet and you get home at night by 10 o’clock.
If you start to get busy, you might not be done until two o’clock in the morning. So it’s a mix of adrenaline and being busy and it’s tough and it’s grueling and it’s rewarding and it’s a mix of everything
How did growing up in kitchens with your family inspire you to run your own kitchen?
Every chef is different. The way I run my kitchen is different from the way that other chefs I’ve worked with run theirs. It’s like a recipe. Everyone can interpret it differently. You take bits and pieces from a recipe to take the same dish and make it your own.
Someone’s management style is the same way. I’ve worked for some chefs who were very good at managing people, but in the kitchen they were not as great. And some of them were geniuses at creating dishes, but they were not the best at managing people. So you have to create your own style.
You graduated culinary school when you were very young. Would you still recommend school or encourage new chefs to learn hands-on in a kitchen?
The hard part about school versus hands-on is being able to understand exactly what [a new chef] is trying to achieve. Meaning that when I went to culinary school back in the 1980s, you wanted to graduate and get a diploma. After that, you wanted to be able to get your foot inside the door of a three Michelin star restaurant, a very famous place because you knew the chef was someone you were gonna be able to learn from.
And that [experience] was gonna take you to the next chef, that was gonna take you to the next chef, and so on. Because it’s a close-knit community, like a family. All the big chefs know each other. So when you’re ready to make your next move, the Chef [at your current kitchen] would come and ask, ‘Where do you want to go next?’ He’ll make a call and help you get that next job.
Now, unfortunately, the way some TV cooking shows happen, they give a vision of what it is to be a chef that is completely different from the truth.
So now you have cooks that go to very famous, very expensive culinary schools and they spend a huge amount of money to graduate. Then after two years of education, they expect to find a position of Executive Chef, making six figures and wearing Egyptian cotton jackets with their name on them.
But they don’t have the basics. They’re trying to run before they can walk. The biggest difference with my generation is, we went through all the processes, we didn’t try to rush the steps before you actually tried to be a chef.
You had to be a good line cook before you tried to become Chef de Partie and then [become] a good Chef de Partie before you become a Sous Chef, and then [become] a good Sous Chef, before you become an executive chef. So that’s the main difference.
Almost like an army style, you have to graduate through the ranks.
New chefs try to go too fast. Take your time. Find a chef you can learn from. New York is very lucky for that because you’ve got so many great chefs.
Daniel Boulud and all these great chefs brought the New York Culinary to the next level. Daniel Boulud has been here for 30 years now.
So go work for them, write everything down, taste everything, take pictures!
When I started, we didn’t have cell phones to take pictures, so it was whatever you could remember and whatever you could write down. Now we’ve reached a point where you can take a video of a chef doing a dish and afterwards you can write down notes.
I would say the biggest advice to the cooks right now: find a chef, find your niche, go work for him for two years, three years, four years. Write everything down, taste everything, ask questions, and then learn as much as you can.
Don’t think about being called “Chef” right away. Don’t think about making a ton of money. Learn as much as you can then, then after that, start to think about your next step. But take your time.
If you have the financial ability to be able to afford culinary school, do it, but it can be pricey. You don’t need to go to a very expensive, very famous one; but go to get some good basic training in a culinary school.
Then after that, go see a chef and say, “I just want to learn. I want to work for you. You’re the best in the business in your town.” It can be in New York. It can also be in Chicago or anywhere else. Just say, “I want to learn. I want to work for you.”
YOU MIGHT ALSO LIKE
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
Southern sophistication Pours in NYC: Jack Daniel’s Country Cocktails RTD Hard Tea Pours Nationwide
Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’s Country Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
- Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
- Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
- Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
- Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails
Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Jack Daniel’s Country Cocktails and their respective flavor names are registered trademarks. © 2024 Jack Daniel’s. Jack Daniel Beverage Co., Louisville, Ky. Flavored Malt Beverage.
For more information, please visit www.countrycocktails.com.
-
Oregon Wine News: Steve Lutz of Lenne’ Estate sells his iconic vineyard
Steve Lutz of Oregon Wine’s Lenne’ Estate sells his iconic vineyard as he eyes: what’s next in wine career.
- Steve Lutz, vigneron and founder sells his iconic estate after 22 years
- Peavine soils certified worst in Yamhill County, proved to yield distinctive Pinot Noirs
- Lutz is said to be setting up next phase of his idiosyncratic wine career
- Purchasers Jory, LLC will release next stage brand name and concept for the estate
Lutz’s wine career spans 4 decades and includes hospitality management for part of the Mondavi Wines Group in Napa Valley among other Napa brands and heading up hospitality at Chateau Benoit (now Anne Amie) in Carlton, Oregon culminating in the discovery of his unique 20.9 acre estate vineyard.
Lenné is French influenced wordplay of Lenny, Steve’s father-in-law
The brand name Lenné’ was derived as a French influenced wordplay of Lenny, Steve’s father-in-law who reportedly was a chicken farmer in a suburb of London.
Having achieved cult wine status for over 20 years
Lenné’ produces only estate wines, with annual production ranging from 1,600 – 2,000 cases, most of which is allocated to local wine club and out of state wine enthusiasts. Having achieved what is essentially cult status over 20 years as a craft producer
Lutz quips:
“…Most people think that wine is a lifestyle business,
it most assuredly isn’t, although, of course,
we do enjoy some perks!”
When queried about what’s next, Steve offers “Lenné’s unique programs and experiences will exist in new formats for years to come, although you’ll have to get on our mailing and membership lists to take advantage of what’s coming up next.”
you’ll have to get on […] mailing and membership lists to take advantage of what’s coming up next
The Lenne’ tasting room closes at the end of 2022.
Steve Lutz of Oregon Wine’s Lenne’ Estate sells his iconic vineyard
Jory, LLC had been searching for a bespoke Pinot producing site and were delighted when approached by Steve.
Jory intend to further develop the existing property with a new brand name, marketing concepts, and larger facilities. Co-owner Eugene Labunsky has admitted to being thrilled to finally acquire a property he has had his eye on for years.
Lenné’ Estate
Lenne’ Estate grows death-defying Pinot Noir vineyards on steep slopes in the Yamhill-Carlton AVA. Steve Lutz planted his first vines in 2001, expanding the vineyard property to 20.9 acres. The estate is planted with five clones of Pinot Noir (Pommard, 777, 115, 114, and 667), and most recently Chardonnay.
Jory, LLC
Jory, LLC is a partnership between grower and wine enthusiast Eugene Labunsky and Jared Etzel, winemaker and co-founder of Domaine Roy, and son of Mike Etzel of Beaux Frere fame. The partnership was formed with the intent to grow a portfolio of fine wine brands produced from singular estates of Willamette Valley Pinot Noir and Chardonnay.
Additional information will be released in the upcoming months.
-
Birthday in NYC? Dough Ball Whiskey Launches Newest Flavor: Birthday Cake
Dough Ball Whiskey Launches Newest Flavor: Birthday Cake
Dough Ball‘s newest launch, Birthday Cake Whiskey, is a snackable reminder that you can have your cake and drink it, too!
The fastest-growing, top 12 flavored whiskey brand in the U.S.* first crashed the flavored whiskey category in August 2021, with an award-winning Cookie Dough Whiskey that national media publications have crowned “the best of class flavored whiskey.”
Due to the continued consumer demand for flavored whiskey and rapid success in its first year, Dough Ball is expanding its decadent flavor portfolio with a new and innovative Birthday Cake Whiskey. Blending the mouthwatering nostalgia of sprinkled vanilla cake with a smooth, medium-bodied, 70-proof whiskey, Birthday Cake is perfectly crafted for indulgent cocktails, creamy birthday cake shots and celebrations.
“At Dough Ball,
we’re all about creating fun and innovative whiskeys
that push the boundaries on flavor.
We think we have accomplished that with Birthday Cake,”
Joey Parris, Chief Marketing Officer at Patco Brands
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Within a year of launch, Dough Ball Whiskey expanded into over 30 states, becoming the fastest-growing flavored whiskey brand and winner of over a dozen awards, including the Bartender Spirits Awards, SIP Awards, San Francisco World Spirits Competition and more.
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
For more information, please visit DoughBallWhiskey.com or follow along on Instagram @doughball_whiskey.
*Nielsen, Total US x AOC + Liquor Plus + Conv, Whiskey Latest 52wks thru 12/30/2023
Dough Ball is a flavored whiskey from Patco Brands
Dough Ball is a flavored whiskey from Patco Brands, one of the fastest-growing beverage companies in the United States. Featuring notes of buttery vanilla, chocolate and caramel, smoothed out with hints of butterscotch, Dough Ball exudes flavors of warm cookie dough goodness in a delicious, 70-proof whiskey. Birthday Cake is a new flavor profile to the whiskey category, with notes of nostalgic birthday cake and vanilla buttercream frosting. Unapologetically unique, versatile and approachable, this Cookie Dough and Birthday Cake Whiskey can be enjoyed as a shot, sipped, or mixed in a cocktail. For more info, visit www.doughballwhiskey.com and follow along on social at @doughball_whiskey.
Patco Brands is for innovative premium alcohol beverages
MPL Brands NV, Inc. dba Patco Brands is a privately held import, manufacturing, marketing and sales company for innovative premium alcohol beverages. Dedicated to making award-winning, ready-to-drink wine-based products, tequilas, whiskeys, hard seltzers and other offerings, the Patco Brands mission is innovation, quality and consistency. Patco Brands is also now one of the largest importers of tequila in the U.S.For more information, please visit www.patcobrands.com.
-
Celebrate the Second Annual #WomeninWine Day March 25 with Sonoma County’s Papapietro Perry Winery
Celebrate the Second Annual #WomeninWine Day March 25 with Sonoma County’s Papapietro Perry Winery
The social initiative, founded by Sonoma County winery, tells stories of women shaping the wine industry.
Advertisement
The second annual National Women in Wine Day, a social initiative founded by a California winery that was co-created, and is co-owned, by two women, will take place on Friday, March 25, 2022.
Following the success of the inaugural event last year, and inspired by International Women’s History Month which takes place annually in March, National Women in Wine Day celebrates women in wine.
Related: Wine Drinkers! Masters of Taste Returns to Pasadena’s Rose Bowl Sunday April 3 offering a day of incredible food, drinks and more from Southern California’s best restaurants.
The mission of #WomeninWineDay, is to support women in wine, while also providing empowerment and resources for those seeking to enter the business.
National Women in Wine Day founders Renae Perry and Yolanda Papapietro are two of the owners of Papapietro Perry Winery in Sonoma County, California.
Each as been involved in the creation, production and operation of the winery for decades and have always aimed to support the careers, opportunities and contributions of women in the wine industry.
“We began telling the stories of women in wine last year,
as part of Women’s History Month.
Our National Women in Wine Day social initiative has grown dramatically as we continually tell the varied stories of women in wine,”
said Renae Perry.
Related: The Nation’s #1 Selling hard seltzer launches White Claw Surf with New Flavors
“Along with other participating wineries, we share a common goal of establishing a scholarship fund that benefits women within, or pursuing, education or career advancement in the wine industry,” Yolanda Papapietro added.
Papapietro Perry Winery is recognizing women in wine at WomenInWineDay.com, and welcoming suggestions of women to be honored and added to that site. Women are featured on social media platforms using hashtags #WomenInWineDay and #NationalWomenInWineDay. Individuals are encouraged to visit the National Women in Wine Day donations and scholarships page to support a worthy organization that empowers women in wine or to apply for eligible scholarships in wine education.
Papapietro Perry Winery is a boutique, family-owned winery located in Sonoma County’s Dry Creek Valley, which specializes in making remarkable, classic Russian River Valley Pinot Noir, as well as a small selection of other varietals such as Zinfandel, Chardonnay and Rosé. Committed to quality for more than twenty years, owners Ben and Yolanda Papapietro and Renae Perry, who began making wine as a hobby in a San Francisco basement along with the late Bruce Perry in 1980, produce small lots of award-winning, critically-acclaimed wines, handmade from harvest to punch down.
For more information, to plan a visit to the winery or to purchase wine visit Papapietro-Perry.com, call (707) 433-0422 or send an email to orders@papapietro-perry.com.
Incredible article. Loved the deep dive on this chef and artist
Incredible conversation. loved it