Oakes Farms, Seed to Table的动态

?? Exploring the Future of Calvados: Lessons from Gin and Tequila ?? In the dynamic world of spirits, innovation and heritage often blend to create the next big trend. As we look to the future of Calvados, the traditional apple brandy from Normandy, we can draw valuable lessons from the past successes of gin and tequila. ?? Gin experienced a renaissance by embracing its botanical diversity, catering to the evolving tastes of consumers seeking unique and complex flavor profiles. Craft distilleries and creative marketing played pivotal roles in transforming gin into a contemporary favorite. ???? Tequila, once perceived primarily as a party spirit, underwent a transformation by highlighting its artisanal roots and regional authenticity. Premiumization and education about the rich culture of agave cultivation elevated tequila to a respected and sophisticated choice. Now, it's Calvados' turn to step into the spotlight. ?? Calvados boasts a rich heritage, with centuries of craftsmanship and a deep connection to the terroir of Normandy. By focusing on its unique production process, from orchard to bottle, we can captivate a new generation of discerning drinkers. Emphasizing sustainability, artisanal methods, and delicious natural apple flavor will resonate with today's conscious drinkers. ?? The future of Calvados lies in: 1. Educating drinkers about its rich history, delicious apple flavor and eco credentials 2. Innovating with modern twists, craft cocktails and a start serve - the appletini 3. Collaborating with top bartenders and influencers to showcase its versatility By leveraging these strategies, we can unlock the potential of Calvados and carve out its place in the premium spirits market - with special thanks to Damien Amadou, Pierre Martin Neuhaus, Damien Chabaud-Arnault and team who will spreading the word in Miami, Austin and Houston this week. ???? RDV at Bar Convent Brooklyn next week for face time with Tim Etherington-Judge - where I expect he will be ordering an Avallen Spirits | BCorp appletini... or two???? ! #Calvados #SpiritsIndustry #InnovationInSpirits #CraftDistilling #HeritageAndInnovation #FutureOfDrinks

Daily Dollop of Wallop #70 Here is a question for you. Would you go out of your way to book a table at a restaurant where they were awarded with having the 'Best UK Sommelier'? The coveted prize was awarded to a gentleman this week, that needed to demonstrate certain skills, produce a more than competent set of answers to a written examination and complete some quite rigorous tests, all with the aim of being awarded 'Best UK Sommelier. For the individual, I imagine it is a dream or ambition realised and so it's a wonderful accomplishment and, I would like to think, it opens many doors and would enable him to become a key person of influence within his field. I do genuinely wonder, though - do guests in a restaurant see this as a reason to dine and spend money in said establishment? Is this accolade bestowed upon him and the place he works in (Ok, it is Berry Bros in this instance but, picture this scenario as a restaurant) enough of a pull to bring people in? I have a view on these types of competitions and the pressures it puts the guys and girls that take part under. Does the reward, recognition and career development opportunity warrant the outlay of work and stress? Very keen to hear some thoughts. Leverage your beverage.

?? What does it take to build a thriving sommelier career? In this episode of Texsom, Jessica Norman Dupuy sits down with Matt Dulle CMS Advanced Sommelier and Wine Director at Spago Restaurant. Together, they dive into: ?? Matt’s professional journey—from early experiences to chasing career opportunities. ?? The power of volunteering at Texsom. ?? How connections and exposure can pave the way in the wine world. ?? What events would you recommend for young wine professionals to participate to kick-start their careers? Let us know! ?? Get the full episode at https://loom.ly/fCcmkJY ?? #ItalianWinePodcast #SommelierLife #WineCareers #WinePeople

Cheers to the Wins: Big, Small, and Everything in Between ?? The restaurant industry is a fast-paced, demanding world, and it’s easy to get caught up in the hustle. But one thing I’ve learned is that taking the time to celebrate our wins—big and small—makes all the difference. Whether it’s pulling off a flawless Friday night service, launching a new dish that guests love, or simply getting through a tough shift with our heads held high, these are the moments that deserve recognition. While the big milestones are always exciting, it’s the small victories that really keep your team motivated. Maybe it’s a team members cocktail recipe being featured or the way we all come together during a busy rush. These moments might seem minor, but they’re the foundation of our success. Celebrating these achievements isn’t just about giving ourselves a pat on the back—it’s about recognizing the hard work and dedication that each member of the team brings to the table. Every effort matters, and acknowledging that helps us stay connected and focused on our collective goals. Let’s keep celebrating every success, because each one brings us closer to where we want to be! #TeamWins #CelebrateTheSuccess #RestaurantIndustry #Hospitality #StrongerTogether

Personal growth post, maybe ????♂? As most of you know, Whiskyside found its new home beneath 'The Distiller's Lounge' in Scarborough which is the latest venue within the J&S Pub Company umbrella. As well as giving Whiskyside & the world's largest collection of English whisky a home, I was also offered the management role for the entire venue. I've since learnt that hospitality management isn't for me but have a new massive respect for those that do it. It was unfair on the company for me to manage the venue when I'm so desperate to do something else. That something being making Whiskyside a huge success. Managing the venue, staff & working front of house really didn't leave much time for anything else. That being said, I've stepped down as manager and taken a part time role there. Giving me time to properly focus on Whiskyside but also give me so much more time with Charlotte & the girls. The Distiller’s Lounge now has a manager who can give it their 100% and I can put my energies into making Whiskyside grow. #growth #whisky #business #smallbusiness

Ditch the stress and uncertainties of whether or not your large-scale event will be attentively staffed. Choose Wine & Dine Hospitality for guaranteed confidence in your team’s performance. Email us at [email protected] to inquire today.?? #chicago #EventStaffing #ProfessionalService #EventPlanning #ChicagoStaffing #ChicagoJobs #ChicagoTalent #WindyCityWorkforce #ChicagoRecruitment #ChicagoCareers #ChicagoEmployment #HireChicago #ChicagoProfessionals #ChicagoHiring

In honor of National Craft Spirits Week, here are a few nuggets about how the industry was born in the U.S. ???From the earliest settlers to today, spirits production is deeply entrenched as part of who we are as a nation. Let's honor the craft and learn about the origins of distilled spirits in the U.S. ?? #SipCraft #NationalCraftSpiritsWeek #Distilling #SpiritsIndustry #DistillerySoftware

I love "best of restaurant lists." It helps me to plan a dining destination. And tourism marketers should know how important it is to the travel experience. I know that dining is expensive, and having written for Eater, Indy Monthly, Edible Indy and others, I know how consequential it is for a restaurant that employs several dozen people and the farms to be recognized, even for the city's pride, it helps. I also welcome reading food journalism by someone who has eaten well -- and can describe a life-altering dish. And food -- in its best moment -- can change a person. Hands down, the same way a movie scene, an aria, a stroke of a paintbrush, or a dancer in a musical can be inspirational. I want something other than counter service; I can go to a fast food joint or drive-through. That is fine too, but I want to make a reservation, be seated, and have an evening involving all my senses because it's far less expensive than hiring a caterer and a host person to set my table every night. While phone apps put out "best of...", it's difficult for newer restaurants to find that groove. Also, an app's "best-of..." focuses more on the popularity?than the execution. My favorite experience is a well-thought-out menu with delicious pairings and excellent service. I will travel for that experience, and I am looking for other food writers to help me select a destination. I don't need an event to head to a city for a great meal; I will likely support that eatery when the crowds disperse. I can talk about the buttery sauce and the delicate twirls of citrus with my friends and family, which they can also experience if they choose. Priceless. I look forward to visiting Cincinnati, Ohio's Wildweed and Vecino in Detroit when I see friends. Thanks, Jeff Gordinier, for this story. #food #foodwriting #freelancewriter #Midwest

New blog is up! ?? Discover the rich diversity of Scotland's whisky regions! We dive into the unique characteristics, history, and notable distilleries that make each region special. Enhance your appreciation of whisky’s varied flavors and traditions. Perfect for both beginners and enthusiasts. Link is in the comments :) Cheers! ??? #Whisky #ScotchWhisky #WhiskyRegions #DramDiaries

??? Ever wondered what goes on behind the scenes of a sommelier's role? ??? In this episode of the Texsom, Jessica Norman Dupuy chats with June Rodil, MS, Master Sommelier and Chief Executive Officer at Goodnight Hospitality. Together they cover: ? June's path to becoming a Master Sommelier ?? Opening restaurants and building trust with teams ?? Navigating the economics of working with wine ?? June's first Texsom experience and recruiting talent from the event Get the full episode at https://loom.ly/jrtI2Po ?? ?? In your job, what aspects of working with wine are crucial but not always visible to people? ??? Share below! #ItalianWinePodcast #WinePeople #MasterSommelier #SommelierJob #Hospitality