Podcasts about american cocktail

Hosted by David and Nycci Nellis.   On today' show: ·        The recent RAMW member survey looking into rising costs due to federal workforce cuts and related customer traffic declines  has really gotten people's attention.  Shawn Townsend, president and CEO of the Restaurant Association Metropolitan Washington, joins us to talk about the state of the business in our region;.                                                                                                                                                                                                                                ·        A family-owned and -run business, Loew Vineyards is the fourth oldest winery in Maryland, producing award-winning dry wines and meads. But that's only the second half of the story. Rachel Loew Lipman of Loew Vineyards is in to pour some great wines and recount a family history you won't want to miss;                                                                                                                                                                                                                                                                        ·        We said bye-bye to Booeymongers in Georgetown and wondered what would replace it – and a wonder has. Say hello to La Bonne Vache, French for “the good cow.” It's the newcorner bistro featuring traditional French entree dishes disguised as burgers andsandwiches. Operating Partners Ari and Claire Wilder are in with tastes andtalk of La Bonne Vache;  ·        If this is Foodie and the Beast, it must be time for Phil Greene to be back on the show! A true Renaissance man, Phil is by day the trademark counsel for the U.S. Marine Corpsat the Pentagon. By whatever isn't day he's an award-winning cocktail historian,author and one of the founders of the Museum of the American Cocktail in NewOrleans. Stay with us for saucy and sour cocktail talk with Phil; Cordelia Fishbar in the Union Market District is the newest concept from Clyde'sRestaurant Group. Chef Ramon Rivera is the executive sous chef, Sonya Znati is thegeneral manager, and both are here with the 411 on Cordelia Fishbar.                                                                                                                            Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.     On today' show:   ·         The recent RAMW member survey looking into rising costs due to federal workforce cuts and related customer traffic declines  has really gotten people's attention.  Shawn Townsend, president and CEO of the Restaurant Association Metropolitan Washington, joins us to talk about the state of the business in our region;.                                                                                                                                                                                                                                ·         A family-owned and -run business, Loew Vineyards is the fourth oldest winery in Maryland, producing award-winning dry wines and meads. But that's only the second half of the story. Rachel Loew Lipman of Loew Vineyards is in to pour some great wines and recount a family history you won't want to miss;                                                                                                                                                                                                                                                                        ·         We said bye-bye to Booeymongers in Georgetown and wondered what would replace it – and a wonder has. Say hello to La Bonne Vache, French for “the good cow.” It's the new corner bistro featuring traditional French entree dishes disguised as burgers and sandwiches. Operating Partners Ari and Claire Wilder are in with tastes and talk of La Bonne Vache;   ·         If this is Foodie and the Beast, it must be time for Phil Greene to be back on the show! A true Renaissance man, Phil is by day the trademark counsel for the U.S. Marine Corps at the Pentagon. By whatever isn't day he's an award-winning cocktail historian, author and one of the founders of the Museum of the American Cocktail in New Orleans. Stay with us for saucy and sour cocktail talk with Phil;   Cordelia Fishbar in the Union Market District is the newest concept from Clyde's Restaurant Group. Chef Ramon Rivera is the executive sous chef, Sonya Znati is the general manager, and both are here with the 411 on Cordelia Fishbar.                                                                                                                            Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.   On today' show: ·        The recent RAMW member survey looking into rising costs due to federal workforce cuts and related customer traffic declines  has really gotten people's attention.  Shawn Townsend, president and CEO of the Restaurant Association Metropolitan Washington, joins us to talk about the state of the business in our region;.                                                                                                                                                                                                                                ·        A family-owned and -run business, Loew Vineyards is the fourth oldest winery in Maryland, producing award-winning dry wines and meads. But that's only the second half of the story. Rachel Loew Lipman of Loew Vineyards is in to pour some great wines and recount a family history you won't want to miss;                                                                                                                                                                                                                                                                        ·        We said bye-bye to Booeymongers in Georgetown and wondered what would replace it – and a wonder has. Say hello to La Bonne Vache, French for “the good cow.” It's the newcorner bistro featuring traditional French entree dishes disguised as burgers andsandwiches. Operating Partners Ari and Claire Wilder are in with tastes andtalk of La Bonne Vache;  ·        If this is Foodie and the Beast, it must be time for Phil Greene to be back on the show! A true Renaissance man, Phil is by day the trademark counsel for the U.S. Marine Corpsat the Pentagon. By whatever isn't day he's an award-winning cocktail historian,author and one of the founders of the Museum of the American Cocktail in NewOrleans. Stay with us for saucy and sour cocktail talk with Phil; Cordelia Fishbar in the Union Market District is the newest concept from Clyde'sRestaurant Group. Chef Ramon Rivera is the executive sous chef, Sonya Znati is thegeneral manager, and both are here with the 411 on Cordelia Fishbar.                                                                                                                            Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.     On today' show:   ·         The recent RAMW member survey looking into rising costs due to federal workforce cuts and related customer traffic declines  has really gotten people's attention.  Shawn Townsend, president and CEO of the Restaurant Association Metropolitan Washington, joins us to talk about the state of the business in our region;.                                                                                                                                                                                                                                ·         A family-owned and -run business, Loew Vineyards is the fourth oldest winery in Maryland, producing award-winning dry wines and meads. But that's only the second half of the story. Rachel Loew Lipman of Loew Vineyards is in to pour some great wines and recount a family history you won't want to miss;                                                                                                                                                                                                                                                                        ·         We said bye-bye to Booeymongers in Georgetown and wondered what would replace it – and a wonder has. Say hello to La Bonne Vache, French for “the good cow.” It's the new corner bistro featuring traditional French entree dishes disguised as burgers and sandwiches. Operating Partners Ari and Claire Wilder are in with tastes and talk of La Bonne Vache;   ·         If this is Foodie and the Beast, it must be time for Phil Greene to be back on the show! A true Renaissance man, Phil is by day the trademark counsel for the U.S. Marine Corps at the Pentagon. By whatever isn't day he's an award-winning cocktail historian, author and one of the founders of the Museum of the American Cocktail in New Orleans. Stay with us for saucy and sour cocktail talk with Phil;   Cordelia Fishbar in the Union Market District is the newest concept from Clyde's Restaurant Group. Chef Ramon Rivera is the executive sous chef, Sonya Znati is the general manager, and both are here with the 411 on Cordelia Fishbar.                                                                                                                            Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale's work in cocktail education and tips for creating fantastic drinks at home. You won't want to miss this conversation with a legend! The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktail Lifetime Achievement Award. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info DeGroff amaro and bitters https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2 Drinkboy (a blast from the past) https://drinkboy.com/ The Museum of the American Cocktail https://www.southernfood.org/motac The Ninja New York Review by Frank Bruni https://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.html Ninja New York lasted 15 years https://ny.eater.com/2020/3/5/21166070/ninja-restaurant-nyc-tribeca-closure-japanese-sushi Dale DeGroff IG @kingcocktl Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Winshop https://www.stageleftwineshop.com/

The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn't use a punch bowl.  The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America.   The episode ends  with suggestions for cocktails using Dale's amaro and a toast with old friends.   The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info Dale DeGroff bitters, aperitivo and amaro https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2

Where does the word "cocktail" come from? Who invented it? We explore these questions and the backstories of two drinks from America's early days as a nation: The Mint Julep and the Sazerac. (Special thanks to Joe Gitter and Yiorgos Tsivranidis for their voice acting in this episode.)Try making our Mint Julep and Sazerac recipes at home!Further Reading: "A Brief History of Bitters" Smithsonian Magazine by Peter SmithDifford's Guide for Discerning DrinkersDrink & Learn"The Ice King was a Tudor" Wall Street Journal by Eric FeltenJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin"NEW ORLEANS: A TIMELINE OF ECONOMIC HISTORY" Tulane University by Richard CampanellaThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Travels of four years and a half in the United States of America by John DavisWhenham Great Pond by John C. Phillips from The Peabody Museum, Salem, Massachusetts"Who Is the Real Father of the Cocktail?" The Daily Beast by Philip GreeneSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You'd be hard-pressed to find a bartender that doesn't know the guest today - Imbibe Magazine has even called him, ‘the most famous cocktail bartender in the world'. Dale DeGroff humbly deflects it to Joe Baum but is credited with transforming cocktail culture while working at the Rainbow Room in New York in the 1980s. He popularised a number of things including the use of fresh juice and garnishes, the Cosmopolitan as we know it today and even named the Nick and Nora glass. Dale has received numerous awards, trained many of today's greats and authored bestselling cocktail books - including The Craft of The Cocktail. He's the founding President of The Museum of the American Cocktail, serves as a consultant for Holland America Line and continues to entertain audiences with lively presentations on TV and stage worldwide. Recorded inside the world's first standalone Grey Goose bar at Crown Melbourne, Le Martini. Officially open, the venue offers a range of martinis designed by Dale.

This week, we kick off Proof's first-ever miniseries. Episode 1 explores how we got to our modern cocktail renaissance. Why were cocktails in the 90s and early 2000s shells of the well-crafted drinks we see today? It took a renegade group of bartenders and cocktail enthusiasts to resurrect drinks from the cocktail's heyday. Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.Looking for a new cocktail shaker? We've tested over a dozen types to find the best options that will fit your home bar.Further Reading:A Proper Drink by Robert SimonsonDifford's Guide for Discerning DrinkersJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-MartinStraight Up or On the Rocks - The Story of the American Cocktail by William GrimesTed Saucier's Bottoms Up - Ted Saucier"The born-in-Detroit cocktail that has spawned countless variations," Washington Post by M. Carrie AllanThe New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist by Dale DeGroffThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Special thanks to the following recording studios:Brooklyn Podcasting StudioSignature Sound StudiosSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another, both in the primordial kitchen and behind the prehistoric bar. Fast-forward to today, and the carefully crafted cocktail is all around us. But what if we told you it wasn't always this way?Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over six episodes, we'll look at the rise and fall--and subsequent resurgence--of the American cocktail, and contemplate what forces led to our modern cocktail renaissance. We'll also share some recipes along the way. Hosted by Cook's Country Editor-In-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.Episode 1 drops March 23.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Missouri History Museum in St. Louis contains a set of twenty-nine bound volumes, each one containing hauntingly beautiful writing that was allegedly dictated from beyond the grave. The Smithsonian National Air and Space Museum in Washington, DC has on display the taxidermied body of a famous primate, who once played a pivotal role in America's earliest forays into space exploration. And at the Museum of American Cocktail in New Orleans, Louisiana, visitors can find a bottle containing a drink that is said to have caused madness, hallucinations, and a passion for violence in those who consumed it.For even more Mysteries at the Museum, head to discovery+. Go to discoveryplus.com/mystery to start your 7-day free trial today. Terms apply. 

There are so many great reasons to visit New Orleans, but one thing that folks always talk about after they come home is the FOOD! This week, Nola chats with podcaster and founder/curator of the Southern Food and Beverage Museum Liz Williams. Are you hungry yet? You will be! https://southernfood.org/ Southern Food & Beverage Museum hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South. Featured in the museum is The Museum of the American Cocktail's New Orleans Collection, La Galerie de l'Absinthe, Culinary Innovation Center by Jenn-Air, and the new Gumbo Garden. Located in the heart of New Orleans, come have a taste of the south! Host: author Nola Nash https://nolanash.com Thanks to Pam Stack - Executive Producer - Authors on the Air Global Radio Network www.authorsontheair.com @Copyrighted by Authors on the Air Global Radio Network LLC.

There are so many great reasons to visit New Orleans, but one thing that folks always talk about after they come home is the FOOD! This week, Nola chats with podcaster and founder/curator of the Southern Food and Beverage Museum Liz Williams. Are you hungry yet? You will be! https://southernfood.org/ Southern Food & Beverage Museum hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South. Featured in the museum is The Museum of the American Cocktail's New Orleans Collection, La Galerie de l'Absinthe, Culinary Innovation Center by Jenn-Air, and the new Gumbo Garden. Located in the heart of New Orleans, come have a taste of the south! Host: author Nola Nash https://nolanash.com Thanks to Pam Stack - Executive Producer - Authors on the Air Global Radio Network www.authorsontheair.com @Copyrighted by Authors on the Air Global Radio Network LLC.

Hosted by David and Nycci Nellis. On today's show: • Phil Greene is back with us. He is an author, cocktail historian, one of the founders of the Museum of the American Cocktail in New Orleans and the winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits. He joins us to celebrate the release of his newest book, “Cheers! Cocktails and Toasts to Celebrate Every Day of the Year;” • Lieven DeGeyndt, owner/founder of Sparkle-ist, tells us about a monthly subscription box that contains three bottles of mixed origin and type, hand selected and tasted by him personally; • The restaurant Joselito Casa de Comidas brings a piece of Spain to Capitol Hill. Executive chef and culinary director David Sierra runs the kitchen of this intimate, family-owned eatery and he's in with tastes and talk of what we can expect there.

Hosted by David and Nycci Nellis. On today's show: • Phil Greene is back with us. He is an author, cocktail historian, one of the founders of the Museum of the American Cocktail in New Orleans and the winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits. He joins us to celebrate the release of his newest book, “Cheers! Cocktails and Toasts to Celebrate Every Day of the Year;” • Lieven DeGeyndt, owner/founder of Sparkle-ist, tells us about a monthly subscription box that contains three bottles of mixed origin and type, hand selected and tasted by him personally; • The restaurant Joselito Casa de Comidas brings a piece of Spain to Capitol Hill. Executive chef and culinary director David Sierra runs the kitchen of this intimate, family-owned eatery and he's in with tastes and talk of what we can expect there.

There are so many great reasons to visit New Orleans, but one thing that folks always talk about after they come home is the FOOD! This week, Nola chats with podcaster and founder/curator of the Southern Food and Beverage Museum Liz Williams. Are you hungry yet? You will be! https://southernfood.org/ Southern Food & Beverage Museum hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South. Featured in the museum is The Museum of the American Cocktail's New Orleans Collection, La Galerie de l'Absinthe, Culinary Innovation Center by Jenn-Air, and the new Gumbo Garden. Located in the heart of New Orleans, come have a taste of the south! Host: author Nola Nash https://nolanash.com Thanks to Pam Stack - Executive Producer - Authors on the Air Global Radio Network www.authorsontheair.com @Copyrighted by Authors on the Air Global Radio Network LLC.

Food is powerful. It has the ability to transcend artificial divisions and to unite – and it can speak to our history and heritage if we're willing to listen, or think with our tastebuds. For this episode's guest, using food to tell a story is all a part of his daily work. Brent Rosen is the President and CEO of NatFAB, the Southern Food and Beverage Museum and the Museum of the American Cocktail in New Orleans, Louisiana. So, pack your bag, but don't bring any food – we've got that covered on this episode of PreserveCast. More About Our Guest Brent Rosen, President & CEO, oversees the programming of NatFAB, the Southern Food and Beverage Museum and the Museum of the American Cocktail in New Orleans. He also works with affiliate museums such as the Pacific Food and Beverage Museum in Los Angeles. Brent's job descriptions have varied, but his work as an attorney and consultant has involved coalition building, business development, marketing, fundraising, and developing and executing strategic plans. His experience in those areas, combined with his passion for food and culture, have led him to create a number of successful culinary experiences, publications, restaurants, festivals, and promotional activations before beginning at NatFAB. Brent and his wife Caroline Nabors Rosen live in a restored Creole Cottage in New Orleans.

Additional Reading (cocktails):David Wondrich, Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2015).Philip Greene, To Have and Have Another Revised Edition: A Hemingway Cocktail Companion (2015).Wayne Curtis, And a Bottle of Rum: A History of the New World in Ten Cocktails (2007).Daniel Okrent, Last Call: The Rise and Fall of Prohibition (2011).Adam Elmegirab, Book of Bitters (2017).Iain Gately, Drink: A Cultural History of Alcohol (2009).William Grimes, Straight Up or On the Rocks: The Story of the American Cocktail (2002).Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All (2011).Charles Schumann, The American Bar: The Artistry of Mixing Drinks (2018).Additional Reading (Gilded Age & Progressive Era history):Cecelia Tichi, Civic Passions: Seven Who Launched Progressive America (2011).Sean Cashman, America in the Gilded Age (1993).Charles Morris, The Tycoons (2005).Edmund Morris, Theodore Rex (2001).Lila and Arthur Weinberg, The Muckrakers (2002). See acast.com/privacy for privacy and opt-out information.

Elizabeth Williams is President of the National Food & Beverage Foundation and Founder of the Southern Food & Beverage Museum in New Orleans, which houses food and beverage exhibits from every southern state, the Museum of the American Cocktail and an extensive library of cookbooks, culinary ephemera and more. Born and raised in New Orleans, Williams was always fascinated by the crossroads of food and culture and shares interesting stories about different food traditions. www.southernfood.orgThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Nicole and Marcus revisit one of their first interviews with King Cocktail himself, Dale Degroff.  He’s a bartender, author and “one of the world’s foremost cocktail experts,” according to in the New York Times. He’s worked some of the US’ best bars, written some timeless books, helped found award-winning training platform Beverage Alcohol Resource, and even opened a Museum of the American Cocktail in New Orleans.In this episode, Dale, Nicole and Marcus discuss the cocktail revolution, the future of the bartending industry, and the test of a true bartender. As one of the most qualified bartenders in the industry, Dale's view of the bartending industry is fascinating. In The Master Series, The Living Proof Podcast will be taking in the advice, stories and opinions of hose considered to be legends of the industry. 

Food is powerful. It has the ability to transcend artificial divisions and to unite – and it can speak to our history and heritage if we’re willing to listen, or think with our tastebuds. For today’s guest, using food to tell a story is all a part of his daily work. Brent Rosen is the President and CEO of NatFAB, the Southern Food and Beverage Museum, and the Museum of the American Cocktail in New Orleans, Louisiana. So, pack your back, but don’t bring any food – we’ve got that covered on this week’s PreserveCast.

On today's episode of All in the Industry®, Shari Bayer is joined by Dale DeGroff, AKA King Cocktail, who is credited with reviving bartending as a profession and setting off a cocktail explosion that continues to transform the industry. Dale is a founding partner of the award-winning Beverage Alcohol Resource (BAR), a partnership of six of the world's leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. His Industry awards include the 2009 James Beard Wine & Spirits Professional Award, the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, 2008 Tales of the Cocktail Lifetime Achievement Award, and the 2007 Cheers Beverage Industry Innovator of the Year with his partners, for Beverage Alcohol Resource. Dale is the author two bestselling cocktail books: The Essential Cocktail (Random House), winner of the 2009 Tales of the Cocktail Spirit Awards, and The Craft of the Cocktail (Random House), winner of the 2002 IACP Julia Child Award.  He just debuted his latest book, The New Craft of the Cocktail, Everything You Need to Know to Think Like a Master Mixologist (Random House). He is also the founding President of The Museum of the American Cocktail, located in the Southern Food & Beverage Institute in New Orleans. In addition, today's show features Shari's PR tip; Industry News discussion; and Solo Dining experience at Luke's Lobster, Brooklyn Bridge Park, Brooklyn, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Dale DeGroff.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

On this week's show, Louisiana Eats looks at the place where the law intersects with food and drink. The topic's not as dry as you might expect—especially when it comes to liquor and law!   We begin with attorney Philip Greene. By day, he serves as Trademark and Internet Counsel for the U.S. Marine Corps, based in the Pentagon. Philip's probably better known, however, as a cocktail enthusiast and historian. He’s a founding member of the Museum of the American Cocktail and has written several books on the the high-proof drink. We discuss intellectual property with Philip, and the different forms that businesses have used to protect their brands.   Dylan Lintern, President and COO of NOLA Brewing, joins us next. He tells us a harrowing tale of legal troubles so big that Godzilla himself played a major role. The litigious experience was the inspiration behind the name of the brewery's award-winning Hoppyright Infringement IIPA.   Then, we hear from our resident food lawyer, founder of the Southern Food and Beverage Museum, Liz Williams. Liz demystifies just what life as a food lawyer might entail and discusses her personal experience with this growing legal specialty.   Finally, we speak with environmental chemist turned absinthe distiller from New Orleans, Ted Breaux, who explains his pivotal role in the legalization of absinthe in the United States by challenging misconceptions with scientific evidence and a dogged perseverance.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Christopher and Krystal invite Neil and Jenna over (virtually) to enjoy the great all American Cocktail! Cheers!

Since 2015, Louisiana Eats has called the Southern Food and Beverage Museum home. Now in its eleventh year, SoFAB showcases culinary highlights of 15 Southern states and Washington D.C. It's more than just a museum, though. It’s also an active part of New Orleans' food and beverage world, with a state-of-the-art kitchen where cooking classes are regularly held and budding entrepreneurs try their hand at launching new food businesses.   On this week's show, we introduce you to SoFAB's new President and CEO, Brent Rosen, who took over after founder Liz Williams stepped down earlier this year. He tells us about his favorite exhibits and what plans he has for the institution.   Then, we speak with cocktail expert Chris McMillian of Revel Cafe and Bar. He's one of the founders of the Museum of the American Cocktail, an exhibit located within SoFAB that celebrates the history and evolution of the iconic drink.   Next, we dig into the Monday red beans tradition with Vince Hayward of Camellia Beans. He gives us a tour of Camellia’s exhibit at SoFAB and offers us a unique perspective on his family business.   Finally, we step outside our studio door to meet Ica Crawford. She's the founder of GroNola and recipient of the Paul McIlhenney Grant, giving her a year-long residency in SoFAB's kitchen free of charge. She tells us how she's helping to connect farmers and consumers in New Orleans.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dale DeGroff is King Cocktail. He’s a bartender, author and “one of the world’s foremost cocktail experts,” according to in the New York Times. He’s worked some of the US’ best bars, written some timeless books, helped found award-winning training platform Beverage Alcohol Resource, and even opened a Museum of the American Cocktail in New Orleans. As one of the most qualified to opine on the current state-of-play of the cocktail world, where does he think we have got to and where does he see us going? What does he credit with driving the resurgence of classic cocktails and their twisted varietals? Which drink does he regard as the true test of a bartender? How did he wind up inventing cocktails for Rupert Murdoch on one of his first days on the job? And what would he tell a young bartender starting out today? Stick around after Dale’s interview as we head to LA for our Free Pour Five chat with D. ‘Max’ Maxey, The Chestnut Club’s renowned bar manager. He’s a crack-up! Resources mentioned Dale's books – essential reading for any bartender: The Craft of the Cocktail, The Essential Cocktail Beverage Alcohol Resource, Dale and his partners’ online training program, where you can learn more about classic cocktails De Kuyper liqueurs & spirits United States Bartender's Guild See more about Dale at http://www.kingcocktail.com/ Key points 05:30 How does Australia’s cocktail culture stack up to the rest of the industry internationally? 08:00 Have we reached the true cocktail revolution that Dale forecasted previously? 12:30 What is Dale currently drinking? 14:00 Where to next for the bartending industry? 16:15 The advice Dale would give to young bartenders starting out today. 22:20 The drink Dale believes is the true test of a bartender. 23:45 Dale's Rupert Murdoch story 31:30 The Free Pour ‘Five’ with D ‘Max’ Maxey Next week: New York master distiller Allan Katz and the Free Pour Five with Aussie young buck Ollie Margan. Out Monday.

Tonight, cocktail historian, author and all-around spirits aficionado, Phil Greene, joins us on Industry Night with Foodie and the Beast to talk his favorite subject and one of ours: Cocktails. Phil is an attorney, writer and cocktail historian and a founder of the Museum of the American Cocktail in New Orleans who manages the Museum’s D.C. cocktail seminar program. He has presented at events such as Tales of the Cocktail (since 2004), the Manhattan Cocktail Classic, San Antonio Cocktail Conference, Arizona Cocktail Week, Miami Rum Renaissance, the International Rum Festival, and many others. He has also presented multiple times for Smithsonian Associates in Washington, D.C., and has done events for the Washington Shakespeare Theatre, the Hemingway Society, the International F. Scott Fitzgerald Society, the University of Louisville Cocktail Conference, the Kennedy Center for the Performing Arts in Washington, DC, and many other notable institutions. In particular, Phil is an authority on the life and favorite drinks of Ernest Hemingway, and has presented on this topic before the Smithsonian and Kennedy Center in Washington, D.C., at the Hemingway Home in Key West, in New Orleans, and elsewhere around the world. His book, To Have and Have Another – A Hemingway Cocktail Companion, (Penguin Press, 2012, 2d Ed. 2015), has received critical acclaim from The New York Times, Wall Street Journal, Washington Post (twice, in 2012 and again in 2015), Chicago Tribune, Food & Wine, Wine Enthusiast, Garden & Gun, Kirkus Reviews, HuffingtonPost.com, and many others, and remains a best seller in several categories. Phil’s second book, The Manhattan: The Story of the First Modern Cocktail (with recipes) was published in 2016, by Sterling Epicure. Phil is also a contributing author for the Oxford Companion to Spirits and Cocktails to be published in 2019, and is a contributing columnist for The Daily Beast. JUST PUBLISHED – His newest book, A Drinkable Feast: A Cocktail Companion to 1920s Paris, is a look at the amazing era of Paris during that amazing decade, through the lens of the cocktails that were enjoyed by the writers, painters, poets, dancers, musicians, and other artists who flocked to Paris during the 1920s. 50+ authentic and easy to make recipes, anecdotes, excerpts, vintage ads and photos It's a great listen – plus, we’re drinking a lot of cocktails, so you can enjoy them , too, albeit vicariously!Paris during the 1920s. 50+ authentic and easy to make recipes, anecdotes, excerpts, vintage ads and photos

It's July 4. We're celebrating our nation's independence and purposefully putting aside our serious civic discussions. Today, we want to relax, enjoy family and friends and celebrate. And since much of America enjoys mixing that celebration with a fine adult beverage or two, we thought we would once again turn to our local experts cocktails and beers, Seth Allen and Nigel Woodbury. Seth, the owner of Libations & Co., is an amateur historian, avid reader and darn good bartender (despite his lack of a tuxedo.) Nigel is, as proclaimed by hosts Nick Parker and Jason Norbury, the ambassador of downtown Lee's Summit night life. Join us this week for a discussion on the state of the great American cocktail and a look at our favorite summer beverages.

On this episode, Philip Dobard, the director of The Museum of the American Cocktail, chats about pirates, prog rock, & a proper stirred aromatic drink. Check out his Spotify playlist here: https://open.spotify.com/user/shebmo/playlist/6u7XWrbXiKG2Qdr0WO6Zoc?si=0TJga3EURBiJlytzSnmYWw

Southern Food and Beverage Museum On this episode of Beyond Bourbon Street, we explore the Southern Food and Beverage Museum. The museum may be small, but it houses a large variety of artifacts and stories, dedicated to the culinary history of the Southern United States. The Southern Food and Beverage Museum is also home to the Museum of the American Cocktail. While the cocktail may not have been invented in New Orleans, we certainly have made it our own. Learn about the Sazerac, the Crusta, the tangled history of absinthe, and more! Join Mark and his guest, Liz Williams, as they discuss food and drink in the heart of the Crescent City. All this and more in today's episode of Beyond Bourbon Street! Resources The Southern Food and Beverage Museum is located at 1504 Oretha Castle Haley Blvd, three blocks off of St. Charles Avenue. The museum is open daily Wednesday-Monday (closed Tuesdays). You can find the Southern Food and Beverage Museum online at Southern Food. Be sure to check out the blog! Additionally, you can find the Southern Food and Beverage Museum on Twitter (@SouthernFood) and on Instagram @EatDrinkSoFab Liz Williams is the co-author of two books. Lift your Spirits, and New Orleans: a Food Biography. Both are available at local New Orleans booksellers, including Octavia Books and Garden District Book Shop. You can also purchase them at the Southern Food and Beverage Museum. Links and show notes for today's episode can be found at Beyond Bourbon St. Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on iTunes, Stitcher, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We now have a Facebook group where you can ask questions and share your New Orleans experiences. It is a great place to engage with others who love all things New Orleans. Join us by going to beyondbourbonst.com/facebook Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark

As we gear up for the summer and Guardians of The Galaxy Vol. 2, this week the guys get together to talk Guardians Vol. 1 and Marvel Phase 3. In this episode of Potent Pictures, the guys talk who's the best wrestler turned actor, Peter learns that Nick Offerman has acted sans facial hair, Google is in fact his friend, and Sean discusses the Sazerac as a classic American Cocktail. Also, we get into our thoughts with how  Guardians of the Galaxy prepared us for Marvel Phase 3 and where our expectations are for Vol. 2.

Incredibly enough on precisely the second occasion that humans ever flew, they went up drinking. It was December 1, 1783, and as a crowd containing King Louis XVI of France and Benjamin Franklin watched, the physicist Jacques Charles handed his fellow aeronaut Nicholas-Louis Robert a glass just a moment before liftoff. As the ropes were let go and the balloon began to rise, Charles popped the cork on a bottle of Champagne, filled their glasses, and together they toasted the crowd and the miracle of flight. That had a certain quality of...savoir faire. Style. Panache. And in fact the food eaten aloft after that second flight abounded with style, panache, savoir faire, and oftentimes savor as well. It was often–no, typically–eaten in tremendous quantities. Nice groceries, and lots of them: that could have been the motto of eating in the air. Needless to say, when most of us travel this summer, that won't be the motto of our airline's dining service. We feel very fortunate to get peanuts and a soda. So what exactly happened? My guest, Richard Foss, has written the first-ever book devoted to the history of eating in the air and space (appropriately enough titled Food in the Air and Space: The Surprising History of Food and Drink in the Skies.) He's eminently qualified to do so, having authored many articles on culinary history. Additionally he's the California Curator of the Museum of the American Cocktail, and the author of Rum: A Global History. (He's also curated and introduced the links below.) Bon voyage! For Further Investigation • The Foss Files, Richard Foss' website • Richard Foss's website devoted to "food in air and space". • "The Pan Am Historical Foundation has online archives" • "The world’s most obsessive archive about airline meals, with over 38,000 pictures of airline food":  • "Everything about zeppelins and dirigibles." • "The best archive about flying boats is the Foynes Flying Boat Museum in Ireland."

It's all about the cocktail with guest Philip Dobard, Vice President SoFAB Institute and the Director of The Museum of the American Cocktail.

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink “The art and craft of creating really good tasting drinks for in excess of 300 people over and over several hundred times a day has really been mastered.” [03:00] “It’s challenging for young distillers to find ways to bring production costs down but I’m sure that will happen. if you look at the great spirits of the world – they’re available in the marketplace for a third of what these artisanal spirits are sold for.” [29:00] “There are five basic sauces in the culinary world and we have our 5 basic sauces for the bar world too.” [33:00] –Dale DeGroff on In the Drink

Despite Louisiana's scorching temperatures in July, thousands of visitors beat a path to New Orleans in search of a cold cocktail at the annual Tales of the Cocktail event. On this week's show we'll hear from the founder of the conference, get a dose of history from the King of Cocktails, and hear how a smear campaign kept absinthe out of our liquor cabinets for 100 years. Break out the ice, the bar's open on this week's Louisiana Eats Ramos Gin Fizz This New Orleans classic was invented in the 1880s by Henry C. Ramos. Original instructions dictated that it be shaken for a good 12 minutes, requiring a bit of a bartender relay. The drink lives on today in bars around the world minus the marathon shaking time. 1 1 2 oz. gin 1 Tbsp. simple syrup 1 1 1 2 oz. fresh lemon juice 1 2 oz. fresh lime juice 1 fresh egg white pasteurized if you like 1 oz. heavy cream 3 drops orange flower water 1 oz. club soda, chilled Tools shaker, strainer Glass highball Combine first seven ingredients in a shaker without ice and shake vigorously to combine. Add ice to the shaker and shake again for at least a couple of minutes more if you have it in you . Strain into a glass, top with club soda and stir.

We're just a week or so away from a week that may make Derby Week look almost boring in Louisville...the combination of Ryder Cup week and Kentucky Bourbon Festival Week! Knob Creek Whiskey Professor and Louisville native Bernie Lubbers gives us some ideas of how to spend time in Louisville when you're in the area to visit the bourbon distilleries. In the news...an update from New Orleans and our friends at the Museum of the American Cocktail after Hurricane Gustav.

Three years ago this weekend, New Orleans and much of the Gulf Coast were in ruins after Hurricane Katrina. It's only been in the last couple of months that The Museum of the American Cocktail was able to return to its home in New Orleans, just in time for the arrival of Hurricane Gustav. Museum co-founder Dale DeGroff brings us up to date on the Museum's journey to Las Vegas and back home over the past three years, along with an update on New Orleans's reconstruction. Of course, we couldn't let this master mixologist get away without his favorite cocktail recipe...and he'll share his method for the perfect Sazerac.