Issue link: http://digital.copcomm.com/i/6221
Upcoming EvEnts 76 / the tasting panel / january–february 2010 3rd Annual International Food & Wine Festival at Herzog Wine Cellars Some of the finest names in kosher wine today are coming to Oxnard, California on Wednesday, February 3 to celebrate the kosher renaissance of fine drinking and dining. They hail from France, Spain, Italy, Israel and (of course) California and include such renowned wineries as Léoville Poyferré, Pontet Canet, Malartic La Gravière and Laurent-Perrier (France); Capçanes Flor de Primavera (Spain); Domaine du Castel, Yatir and Barkan (Israel); and Herzog and Covenant (California). Hosted by Herzog Wine Cellars, located an hour northwest of Los Angeles, this event will offer attendees a most extensive and exclusive array of high-end kosher wines, as well as the opportu- nity to meet winemakers who rarely find time to come to Califor- nia. In addition to the impressive wine line-up, attendees will be treated to an amazing selection of gourmet delicacies prepared by Chef Todd Aarons of Tierra Sur restaurant, located inside Herzog Wine Cellars. Tierra Sur has been highly praised by Los Angeles Times restaurant critic S. Irene Virbila, who dubbed it "one of the best restaurants in Ventura County." When: Wednesday, February 3, 2010 – 7:00 p.m. Where: Herzog Wine Cellars, 3201 Camino del Sol, Oxnard, CA 93030 Tickets: $100 per person, $75 per person for 2 or more tickets, $50 per person for Herzog Wine Club Members; complimentary for the hospitality trade from 3–5 p.m. Info: www.herzogwinecellars.com or call 805-983-1560 Southern Wine and Spirits Debuts Successful Beverage Management Program In response to the slumping economy, Southern Wine and Spirits of Arizona has launched an educational program designed to help restaurateurs and bar own- ers become more profitable. The full-day seminar is called Successful Beverage Management—Profitable Strategies for the On-Premise Operator. The course was developed and presented by industry notables Jack Robertiello, beverage writer; Robert Plotkin, author and beverage consultant; Mac Gregory, Director of Food & Beverage at The Phoenician Resort, Scottsdale; and Dr. Gail Bellamy, Executive Food Editor o f Restaurant Hospitality magazine. "These guys are the pros from Dover," says Tom Boyle, Vice President of Sales for Southern Wine and Spirits of Arizona. "The downturn in the economy necessitates that beverage operators focus on improving profitability, which is exactly what this invaluable program is designed to help them accomplish." R egistration for the daylong program is $295, but Southern Wine & Spirits is offering all attendees a scholar- ship of $200, dropping the cost to $95 for the operator. During the morning session, attendees learn how to significantly reduce costs by preventing internal theft, tracking bartender sales productivity, analyzing pour costs and effectively managing payroll. The afternoon session advanced strategies for increasing beverage sales by enhancing drink quality and appeal, improv- ing guest service, taking advantage of beverage trends, increasing the effectiveness of in-house marketing and building repeat business. The progr am concludes with a practical demonstra- tion behind the bar by master mixologist Jason Gerard, Southern Wine and Spirits of Arizona's cocktail special- ist. During the program, Plotkin and Robertiello empha- size that using premium spirit brands greatly improves drink quality, guest satisfaction and profit margin. Registration information and tour schedule can be obtained at BarProfits.com or by calling BarMedia at 800-421-7179. 2010 schedule: Phoenix, AZ Tuesday, January 12 Tampa, FL Tuesday, March 23 San Jose, CA Tuesday, May 4 Denver, CO Tuesday, June 29 San Diego, CA Tuesday, August 17 Chicago, IL Tuesday, October 5 Phoenix, AZ Tuesday, November 9 Westchester, NY Tuesday, November 16