Podcasts about bar convent

EPISODE 411 - Lorraine Norwood - My Characters Speak To Me - Letting The Story LeadHi there! Thanks for stopping by. I'm glad you're here. I'm glad you take an interest in writers and writing. And I'm glad you love books.I'm a native of Western North Carolina, home to the Blue Ridge Parkway, the Great Smoky Mountains National Park. I graduated from the University of North Carolina at Chapel Hill with a degree in English with honors in creative writing and then pursued a career as a professional journalist for over 20 years, working in print and television journalism.My lifelong interest in archaeology and all things medieval led me to a mid-life career change. I earned a second degree in anthropology at Western Carolina University followed by a Master's Degree in Medieval Archaeology from the University of York in the UK.  I was 50 years old when I graduated. I know! I know! It sounds crazy, but it was one of those things I just had to do. I try to go back to the UK to participate in excavations as often as I can. I love to stay in York, my favorite city, and volunteer with the York Archaeological Trust. You can find them here. Two of my favorite places to stay in York are the Adams House and the Bar Convent.My novels are set in 14th century England, France, and Germany. It's fascinating, it's hard, and it's fun.I love getting stuck down rabbit holes finding facts that will add to my story and authenticate my characters and location.When I'm writing, I'm usually accompanied by my yellow Lab Sally. Sally is like a toddler – she follows me wherever I go. Most of the time she's looking for a handout.I'm happiest when I'm writing and the magic moment occurs – the words sing and the hairs go up on the back of my neck. It's been a long road, but I'm pleased that at long last after two marriages, two children, nineteen jobs, three college degrees, and twenty-seven moves (one of which was abroad), I have a room of my own in which to write. Virginia Woolf would be proud.https://www.lorrainenorwood.com/Support the Show.___https://livingthenextchapter.com/podcast produced by: https://truemediasolutions.ca/

Welcome to a bonus episode of The Black Wine Guy Experience. In this episode, I was joined by guests Lisa Tosolini and Michael Wangbickler to discuss the intricacies of Grappa, an Italian spirit distilled from grape skins.The episode began with the announcement of some upcoming events, including two master classes at Bar Convent, two workshops at Eataly Flatiron, and a Mixology contest at Hometown BBQ in Industry City on Thursday, June 15th. Attendees will have the opportunity to learn about Grappa, taste various producers, and try out cocktail creations made by 10 Mixologists competing for a significant cash prize.My guests discussed the process of distilling Grappa, which takes place during the harvest months and involves a team-determined set of parameters to ensure the desired outcome. The production and distillation process used, from fresh grapes to the different steels used, contributes to the unique qualities and characteristics of the Grappa produced.The world of Grappa is vast and diverse, and there is a need for its introduction to the US market. Lisa and Michael shared their insight into the importance of passing down family traditions within the Grappa business and how the European Union protects the spirit's Italian terroir.The Hello Grappa campaign also aims to raise awareness of the product and its geographic indication (GI) through educational and promotional events in the US. They have planned several week-long events across the US. The NYC event begins with a trade show at Bar Convent in Brooklyn this week.Overall, this episode provides an in-depth insight into the world of Grappa and the importance of preserving family traditions within the business while promoting the spirit to a broader audience.I hope you enjoy this bonus episode of The Black Wine Guy Experience.Just so you know, the Mixologoly Contest will take place on Thursday June 15th from 5:00 to 9:00 PM at Hometown BBQ in Industry City, Brooklyn.A Massive THANK YOU to Lisa Tossolini and Michael Wangbickler!!!To register for Hello Grappa NYC, click the link!Follow Hello Grappa on IG____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Hosted on Acast. See acast.com/privacy for more information.

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

Zwei Nasen mixen Punch. Diesmal melden sich Gabriel Daun und Nils Wrage aus einem ungewohnten Umfeld – nicht ungewohnt für sie, aber für den Podcast: Die erste Live-Episode kommt direkt vom Bar Convent Berlin. Dort haben die beiden Gastgeber des Mixology Podcast die Chance genutzt, von der trockenen Rede-Theorie in die feuchte Praxis umzuschwenken. Das Thema diesmal ist eine Herzenssache vor allem von Gabriel, nämlich der Punch! Mitten im Messetrubel bereiten beide drei verschiedene, klassische Punches zu und erklären die vielen Vorzüge dieser noch immer unterrepräsentierten, wundervollen Getränkegattung. Das geht nicht ohne zahlreiche Störgeräusche, aber dafür mit vielen unerwarteten Gästen. Jetzt reinhören und – bestenfalls! – direkt im Anschluss nachmixen. American Whiskey Punch Einen Oleo Saccharum aus 150 g feinem, weißem Zucker und der Schale von drei Bio-Zitronen zubereiten. Mit 180-200 ml Zitronensaft, 500-1000 ml gefiltertem Wasser, 500-700 ml Tennessee Whiskey in einer Punch Bowl kombinieren und auf einem großen Eisblock servieren. Je nach Geschmack und gewünschter Stärke mehr Wasser und Zitronensaft hinzugeben. Garrick Club Punch Einen Oleo Saccharum aus 150 g feinem, weißem Zucker und der Schale von drei Bio-Zitronen zubereiten. Mit 180-200 ml Zitronensaft, 500-700 ml Gin, 30-60 ml Maraschino, in einer Punch Bowl kombinieren und auf einem großen Eisblock servieren. Nach Geschmack mit 600 bis 1000 ml Soda Water auffüllen. Gin Punch à la Terrington Einen Oleo Saccharum aus 150 g feinem, weißem Zucker und der Schale von drei Bio-Zitronen zubereiten. Mit 180-200 ml Zitronensaft, 500-700 ml Gin, 30-60 ml Chartreuse MOF, in einer Punch Bowl kombinieren und auf einem großen Eisblock servieren. Nach Geschmack mit 500 bis 1000 ml Soda Water oder stillem Wasser auffüllen.

Fox Italia è volata a Berlino, città simbolo della nightlife e della cultura del bere, per prendere parte a Bar Convent Berlin 2022.Baristi, produttori e distributori provenienti da circa 80 paesi sono in Germania fino a domani 12 ottobre per questo evento che oramai il punto di riferimento della mixology. La proposta Fox è pronta a conquistare il pubblico con degli snack innovativi, che vanno oltre quello che il mercato già offre, alleati ideali degli operatori Horeca del mercato moderno che desiderano stupire la propria clientela con una soluzione completa, dai costi certi e controllati.

Ricerca e creatività Made in Italy continuano a premiare Amaro Rubino, il liquore artigianale biologico alle erbe nato a Varese che, dopo solo due anni dalla sua nascita, si sta affermando anche all'estero, grazie alla capacità di racchiudere in un unico prodotto i sapori autentici del nostro Paese.

heckpiet und maha waren beim Bar Convent 2017 #bcb17 und berichten über ihre Eindrücke. Dazu trinken wir Mitbringsel von dieser interessanten Konferenz.

heckpiet und maha waren beim Bar Convent 2017 #bcb17 und berichten über ihre Eindrücke. Dazu trinken wir Mitbringsel von dieser interessanten Konferenz.

We met the crew at Chinola during a visit to Bar Convent, Brooklyn. They are "passionate" about the entire operation. This includes carefully growing their own Passion fruit. This is the most authentic passion fruit liqueur we tasted. We love it chilled; however, a splash on top of a fresh Caipirinha and it doesn't get much better."Passion fruit is widely referred to as maracujá throughout Latin America, except in the Dominican Republic where this local treasure is termed Chinola. Our chinola are meticulously grown and varies in shade, each carefully selected from their farm."Bitters and Bottles: "Chinola can be sipped straight or over ice, and tastes wonderful when mixed. You can use it in a Highball with straight seltzer or sparkling wine, or add it to an Aperol Spritz. It also works wonderfully in tropical or tiki cocktails that call for a passion fruit syrup like a Hurricane. It’s drier, boozier, livelier and fresher tasting than any other passion fruit syrups or liqueurs on the market

We met the crew at El Silencio Mezcal at Bar Convent, Brooklyn last year. This year we came back to taste and wow, what an experience! We'll leave the actual tasting experience to the episode. Mezcal can be misunderstood because many people who try them for the first time are often disappointed. Mezcal flavor profiles are on a wide spectrum. They can be incredibly bold, medicinal & smokey or they can be more soft, floral and balanced. The key is balance. El Silencio Mezcal is perfectly balanced for a broad range of Mezcal consumers.The mezcal Espadín is double distilled in Oaxaca, Mexico and is the "perfect companion for cocktails or simply to sip on its own. A robust, deep flavor profile recalls earthly delights and hearty tastes, providing a subtle smoke and pronounced finish unlike any mezcal or spirit you’ve encountered in your travels."COLOUR Clear with solid white accents. TASTE Roasted figs, sweet potatoes and charred stone fruit. AROMA Balanced smoke, ash and baking spices. FINISH Predominantly white pepper, bell pepper, and a myriad of baking spices."While similar to their super premium Joven Ensamble Mezcal, Espadin is perfect for being adventurous and mixing it up. Give the classic cocktail a twist, and elevate the experience by making El Silencio the center of the recipe. Make a bloody mary a Mezcal Mary; put some smoke in your margarita. Espadín is a pure agave mezcal for people that know what they want in life, whether sipped, shaken or stirred."After our neat experience we had two amazing cocktails:TEARS OF THE GODDESSMezcal El Silencio EspadínGifford Passion FruitRockeys Milk PunchTears of The Black Rabbit (proprietary to Silencio)ELIXIR OF LIFEMezcal El Silencio EspadínKleos MastihaHella Eucalyptus Bitters

Ouça os destaques do caderno Paladar desta quinta-feira (13/06/19)See omnystudio.com/listener for privacy information.

This week on episode 225 of the We Like Drinking podcast we’ll be discussing Craft Beer Numbers, Announcement Time, and we’re joining the Bar Convent with Angus Winchester. So crack open your beer, uncork that wine, and let’s get drinking. Panel Introductions And What We’re Drinking Our guest this week is the Director of Education at Bar Convent Brooklyn, an industry trade show devoted to the craft cocktail movement. Bringing the best of the bar and beverage community together to celebrate and sculpt the future of liquid culture. He is Angus Winchester…. You can find Angus on Instagram and Facebook at BarConventBrooklyn, and on Twitter at bcbrooklyn, or check out their website at https://barconventbrooklyn.com. You can also find Angus himself on Twitter and Instagram @AngusWinchester Wine, Beer, or Pop Culture Reference Coven Wines ‘Till Sold Out Ad Angus Winchester Interview Booze News Jeff - The latest craft beer production numbers by state. A change in the top 5 - https://www.brewersassociation.org/statistics/by-state/ WeLikeDrinking Corner If you listened to our episode last week with Nic Barisone and are wanting to score one of their 750 or 375 ml flasks, visit HighCampFlasks.com and use promo code WeLikeDrinking to get 15% off your order. Great Father’s day gift. If that’s not enough, Cristie Norman has given us a free copy of her online wine course to give away to one of our listeners. Search up #WLDContest to get directly to the post. We’ll draw for the winner on next week’s show. Remember, if you are a patron, you are already entered to win. Last call Follow us on the socials, Twitter, Instagram and our private group on Facebook known as the Tavern. Search up the show on Apple Podcast and leave us a big fat 5 star review And, visit We Like Drinking dot com slash pledge to find out more information about becoming a patron of the show and help You can also find the show notes for this episode with all the links to the stories or mentions we had at http://welikedrinking.com/episodes Or, if you’re on your phone right now, just swipe right.

Angus Winchester about the Bar Convent Berlin 2018: Program highlights and speeches you shouldn't miss!

BEVERAGE: chosen to pair with sustainable shrimp: Plan Bee brewery "huitlacoche" ale brewed with estate grown heirloom corn. http://www.planbeefarmbrewery.com NEW & GOODS: Rich: Lawn Rhumba, Jake the dog, Go paddling app Matt: Soft-shell crab season, spring forage, Bar Convent, Stone Church Gypsy: Curtis Cup golf tournment All: Nomad Paradigm Core Topics: 1. Surpise Beverage! SUSTAINABLE & ETHICAL kopi Luwak coffee with barrel-aged gin milk http://www.most-expensive.coffee 2. Eco Shrimp trip to Newburgh, NY: First indoor NY based shrimp farm. Sky 8 Shrimp, Mass Break out shrimp & two sauces "Best Choice", Monteray bay Aquarium seafood watch app. 3. Lobster update: Fan, Victoria Elizabeth shared Maine's only ethical lobster killing process "The big Mother Shucker". 4. Finale: Test your limits!!!!! Would you ever… RICH: https://youtu.be/sTofF4_OPkM (from 3:10) https://youtu.be/IvNWboZ96YY (from beginning) https://youtu.be/XoidtkO5QmI (from beginning) MATT: https://www.youtube.com/watch?v=uz5nJX3sbbM https://www.youtube.com/watch?v=RQvjhBz02ko https://www.youtube.com/watch?v=Ys9faHNYVQc

heckpiet und maha waren beim Bar Convent 2017 #bcb17 und berichten über ihre Eindrücke. Dazu trinken wir Mitbringsel von dieser interessanten Konferenz.