Culinary masters including Marcus Samuelsson, Anne Burrell, Tyler Florence, Stephanie Izard, Ed Baines and Roger Mooking will be making their way to the island of Barbados, the culinary capital of the Caribbean, for the fifth annual Barbados Food & Wine and Rum Festival. The international gourmet event of the season boasts the ultimate Caribbean fare from November 20-23, 2014. Barbados reveals the schedule of events for the four-day epicurean extravaganza including location and ticket details at www.foodwinerum.com.
Teaming up with island all-stars Ashley Davis, Jamar Drakes, Marco Festini Cromer, Cecil Gill, Creig Greenidge, Guise Mama and Omar Robertson, the team of world renowned chefs will partake in a wide variety of chef demonstrations, tasting events and seminars highlighting all things food, wine and rum for the annual epicurean event. Chefs will showcase their skills using special cooking techniques in intimate gatherings at some of Barbados’ leading hotels and restaurants. The festival aims to not only show travelers how to master the art of cooking and wine pairings, but also how to enjoy fine food, wine and rum all the more.
2014 Barbados Food & Wine and Rum Festival event highlights include:
- Guests will be able to mingle with the international chefs and experience local flavor at A Night Out in Oistins. Chefs will be serving up a variety of seafood including the island’s native Flying Fish on November 20. Watch a live cooking demonstration by Marcus Samuelsson, a mixology competition and a “Grill Masters” cook-off all while listening to calypso music.
- Learn innovative culinary techniques during cooking demonstrations. Guests will have the opportunity to relish the complexities of Barbados’ legendary rum and gain expert knowledge on a range of hand-selected wines.
- Explore the Rum Trails at Mount Gay, Four Square and St. Nicholas Abbey to learn about each distillery and unique tasting notes.
- Sail the tranquil waters of the blue Caribbean aboard the Spirit of Barbados Luxury Catamaran during the festival’s Indulgence the Cruise on November 24. Guests will swim with the turtles and snorkel the wrecks of Carlisle Bay to return to a savory meal and premium bar with only sun, sand and sea on the horizon.
- Visit authentic neighborhood eating establishments across the Country with the festival’s newest dining experience Food Trails, showcasing the island’s traditional and local food & beverage offerings.
- Renowned chef Tyler Florence brings his creativity and innovative culinary style to one of the most exquisite seaside settings, The Cliff restaurant, for an evening of sumptuous cuisine, conversation, crashing waves and panoramic views of the Caribbean Sea.
- Luis Torres, Co-Founder and Director of Constellation Academy of Wine hosts The Liberation of Food and Wine Dinner offering guests a chance to explore food and wine parings in a whole new light. Guests will journey through distinct flavor profiles and specific types of wine pairings.
- Experience the Barbados Culinary Team at Bajan Fiesta, comprised of award-winning chefs and mixologists.
- Savor it all at Ambrosia V, where international guest chefs join local chefs to serve up a variety of sample-sized dishes. Guest can sample the latest fare and mingle amongst an elegant island backdrop at Ilaro Court.
- Explore and savor Mount Gay Rum, the oldest rum in the world, at the historic rum distillery in St. Lucy, and learn about Where the Rum Comes From. Start by following the brand’s 310-year rich history of rum-crafting experience at the Mount Gay Visitors Center then enjoy a traditional Bajan lunch on November 23.
Culinary Masters, Legendary Winemakers And 10,000 Foodies Collide At The San Diego Bay Wine & Food Festival
Tickets for the 11 th Annual San Diego Bay Wine & Food Festival, Southern California’s largest wine and food festival, have officially launched and are available to the public. The most crave-worthy event of the year takes the spotlight this November 16-23, 2014, for its 11th season in what promises to be its most indulgent celebration yet. The star-studded food and wine classic takes place in various locations across San Diego, with over 20 opportunities to satiate enthusiasts’ appetites for luxury wine and food throughout the week, said Michelle Metter, co-producer of the San Diego Bay Wine & Food Festival.
“The San Diego Bay Wine & Food Festival has become the common ground for exceptional chefs, winemakers, negociants, sommeliers, mixologists, butchers, brewmasters, cheese mongers, farmers, food merchants and producers of all scale,” added Metter. “The level of talent and our community’s connection to the art, pleasure and celebration of food makes San Diego the ideal destination to once again play host to the over 10,000 guests in town for the Festival.”
The San Diego Bay Wine & Food Festival is an international showcase of the world’s premier wines and spirits, chefs and culinary personalities, and gourmet foods. The week- long epicurean experience celebrates San Diego’s vibrant culinary community with over 20 citywide events, wine and cooking classes, chef dinners, and multiple tasting events throughout the week. The Festival’s legendary Grand Tasting presented by Kia K900 transforms the beautiful San Diego Bay into a food lover’s paradise, featuring 200 wineries, breweries and spirits from around the world, 70 local restaurants plus dozens of gourmet food companies, and the “Chef of the Fest Competition” where San Diego’s best chefs take center stage.
This year’s food and wine festival features rare tasting experiences including a highly-coveted tasting of the great Spanish wines of Vega Sicilia’s Unico from the 60′s, 70′s, 80′s and 90′s; a First-Growth Bordeaux tasting of all five First Growths of the 1855 Bordeaux wine classification including Chateaux Lafite, Latour, Mouton, Margaux and Haut Brion; and a 1,000 Point Tasting of ten, 100 point wines presented by Kia K900, this year led by the acclaimed Master Sommelier Fred Dame.
Additionally the Festival attracts celebrated chefs from across the country including James Beard award-winning chefs Nate Appleman, Gale Gand, and RJ Cooper, Antonin Careme medal holder Suzette Gresham, Iron Chef America winner Katsuya Fukushima, Chef Richard Blais and Chef Jon Sloan of Juniper & Ivy, authors of Talk With Your Mouth Full, The Hearty Boys, and author of El Farol: Tapas and Spanish Cuisine, James Campbell Caruso.
Local culinary standouts also fill out the roster of chef all-stars, including Bernard Guillas of La Jolla Beach and Tennis Club and The Marine Room, Sam Burman of Grant Grill, Alex Carballo of URBN Coal Fired Pizza, Ivan Flowers of Top of the Market, Aron Schwartz of Marina Kitchen, Brian Bonney of The Oceanaire Seafood Room, John Medall of The Patio Restaurant Group, Kevin Templeton of barleymash, Chad White of Comun Kitchen & Tavern, Abe Botello of West Coast Tavern, Derek Jaeger of The Cravory, Ryan Johnston of Whisknladle, Giorgio Lo Verde of Il Fornaio Coronado, Jason McLeod of Ironside Fish & Oyster, Paul Murphy of Humphreys Restaurant, Duvinh Ta of Jake’s Del Mar, Alfie Szeprethy of Roppongi Restaurant & Sushi Bar, Nicolas Bour of Loews Coronado Bay Resort, Jonathan McCann of Odysea, Sam Kambo of Royal India, Erin Kuba of Kuba Kreations, Jorge Gutierrez of Romesco Mex Med Bistro, Christopher Spayde of Bluewave Bar & Grill, Tommy Fraioli and George Morris of Beaumont’s Eatery, Arnie Espanoza of Dick’s Last Resort, Christina Pancheri of Tavern, Brad Hightow of University Club Atop Symphony Towers, and others.
This year’s schedule shines with celebrated Master Sommeliers and M.S. candidates leading the lineup of once-in-a-lifetime tastings. Notables spearheading this year’s discussions include the acclaimed Frederick Dame, Michael Jordan, Sur Lucero, Thomas Price and San Diego-based Sommeliers Lisa Redwine of La Jolla Shores and The Marine Room, Joshua Orr of Marina Kitchen, and Jeff Josenhans of the US Grant.
To preview the schedule of events and featured celebrities visit the San Diego Bay Wine & Food Festival online at www.sandiegowineclassic.com. Events, personalities and participating wineries and restaurants are updated daily.
The Postal Service is cooking up a feast of 20 million Limited Edition Celebrity Chefs Forever stamps. The sugar-free, fat-free, zero-calorie stamps will be on the menu of the nation’s Post Offices beginning September 26th.
The five chefs honored on the stamps — James Beard, Julia Child, Joyce Chen, Edna Lewis and Edward (Felipe) Rojas-Lombardi — revolutionized the nation’s understanding of food. By integrating international ingredients and recipes with American cooking techniques and influence, these chefs introduced new foods and flavors to the American culture.
“These chefs invited us to feast on regional and international flavors and were early — and ardent — champions of trends that many foodies now take for granted,” said U.S. Postal Service Entry Mail and Payment Technology Vice President Pritha Mehra, prior to dedicating the stamps.
Mehra is the owner of the Mystic Kitchen cooking school where she teaches the art of Indian cooking to students throughout the Washington, D.C. metropolitan area.
“As they shared their know-how, they encouraged us to undertake our own culinary adventures, and American kitchens have never been the same since. That is why today, we are celebrating not only five celebrity chefs, but also the unique flavors and dishes that — thanks to them — have become American staples,” she added.
Joining Mehra in the dedication are ” Chewing the Fat ” podcast hosts Monica Eng and Louisa Chu; winner of Top Chef and Founder/Owner of Girl & the Goat and Little Goat restaurants Stephanie Izard; Illinois Restaurant Association President and CEO Sam Toia; and U.S. Postal Service Chicago Acting District Manager Greg Johnson.
“This line up of culinary greats has been recognized over the years within our community for having such an impact on the industry as a whole,” said Izard. “To now see this group being celebrated by the U.S. Postal Service through a special line of stamps is very exciting because it showcases the culinary world to everyone. Knowing that people outside of the industry are becoming more interested in not just great food, but in the influencers that have helped shape the world of food, restaurants and cooking that we have today, is truly remarkable.”
Special guests include James Beard Foundation Sponsorship Director Yvon Ros; Joyce Chen’s son Stephen Chen; Edna Lewis’ sister Ruth Lewis Smith; and Edna Lewis’ son Dr. Afeworki Paulos.
The dedication ceremony is taking place at the Park Grill in Chicago aptly leading into Bon Appetit presents Chicago Gourmet, a weekend-long food and wine celebration . The ceremony will pay tribute to the five chefs by showcasing their most iconic dishes while revealing the new additions to the Forever stamps series.
The stamps feature digital illustrations by Jason Seiler of Chicago, depicting the chefs in a style intended to resemble oil paintings. Art director Greg Breeding of Charlottesville, VA, designed the stamps.
The five chefs are being recognized for inspiring the American public to expand its collective palates.
Anointed the “Dean of American cookery” by the New York Times in 1954, James Beard (1903–1985) laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.
During World War II, he served with the United Seamen’s Service, further developing his culinary and organizational skills by setting up clubs and canteens for merchant seamen in Puerto Rico, Brazil, Panama and France. When he returned to New York City in 1945, the local NBC station asked him to appear on the new medium of television. He jumped at the chance, appearing weekly in “Elsie Presents James Beard in ‘I Love to Eat,’” sponsored by Borden.
In the years following, Beard appeared on television and wrote for such magazines as Gourmet and House and Garden . In 1955, he began a three-decade career as a teacher when he established the James Beard Cooking School.
From the 1950s onward, Beard became a sought-after restaurant consultant and commercial endorser while writing numerous books about cooking, entertaining and food. In 1952, he co-authored a guide to the restaurants of Paris, and in 1954 he published a guide to entertaining guests, “How to Eat Better for Less Money,” and a book about cooking fish — which covered not only 80 species of fish and shellfish, but also frogs, turtles and snails. In 1959, “The James Beard Cookbook ,” a low-cost paperback for beginners or aspiring cooks in need of improvement, earned praise from Craig Claiborne of the New York Times, who dubbed Beard a “kitchen wizard.”
After his death in 1985, his colleagues and friends established the James Beard Foundation and made his Greenwich Village house a site for food-related events. The James Beard Foundation Awards recognize excellence in the food and beverage industries, and the foundation’s scholarship program has given more than $3.5 million in cash and tuition wavers to talented students. An annual James Beard food conference began in 2010, accompanied in 2011 by the James Beard Foundation Leadership Awards, an apt way to honor the gastronome that set American cooking on its way.
Joyce Chen (1917–1994) is one of America’s most well-known promoters of Chinese food. From her landmark restaurant in the Boston area to her cookbooks and trailblazing PBS television show, Chen invited newcomers to sample unfamiliar dishes in ways that firmly established Chinese cuisine in the United States.
From her landmark restaurants in the Boston area to her cookbooks and trailblazing PBS television show, Chen invited newcomers to sample unfamiliar dishes in ways that firmly established Chinese cuisine in the United States.
Chen was born in Beijing, China, where her father, a railroad administrator and city executive, employed an excellent family chef. After overseeing a successful banquet when she was 18, Chen became eager to learn more about cooking and food. After the Chinese Revolution in 1949, Chen left China and found herself in Cambridge, MA, where Chinese students from local universities would visit her family for meals — and to enjoy a rare taste of home.
In 1958, Chen opened her first restaurant in Cambridge, MA. At a time when even soy sauce was considered exotic in America, Chen introduced many Northeasterners to such dishes as Peking duck, moo shu pork and hot-and-sour soup, often serving Chinese food buffet-style, at first alongside familiar Western dishes so nervous patrons could comfortably sample new things.
In 1962, two years after teaching Chinese cooking classes with long waiting lists, Chen compiled her recipes and kitchen tips into the “Joyce Chen Cook Book.” She devoted chapters to proper chopstick usage, regional variations, the importance of tea, the difference between home and restaurant cooking and methods of preparing perfect rice. In the decade following, Chen’s cookbook sold more than 70,000 copies and was reprinted well into the 1980s.
Julia Child’s success on television prompted Boston public television station WGBH to ask Chen to host her own show. Filmed in the late 1960s, ” Joyce Chen Cooks” aired on public television stations across the country. The show is credited with expanding America’s interest in and knowledge of Chinese food and culture.
She died in Lexington, MA. In 1998, Chen was posthumously included in the James Beard Foundation Hall of Fame.
Julia Child (1912–2004), demystified French cuisine for a U.S. audience. Through her extremely popular television shows and cookbooks, Child showed us that we could make even complicated dishes in our very own kitchens, doing so with a joie de vivre that made her the public face of American cooking for more than 40 years.
Born Julia Carolyn McWilliams in Pasadena, CA, she graduated from Smith College in 1934 and moved briefly to New York City with dreams of becoming a novelist before returning to California.
After a stint in Washington, D.C., Child accompanied her husband to Paris for his work with the U.S. Information Service in 1948. She fell instantly in love with France and within a year enrolled in cooking classes at Le Cordon Bleu, the renowned Parisian cooking school, and graduated in 1951.
In 1952, Child met two French women who were writing a cookbook for Americans in need of an American collaborator. Together they opened a cooking school and spent several years drafting a manuscript that initially proved too lengthy and too intimidating for American publishers — until editor Judith Jones decided to take a chance on it. In 1961, the year Child and her husband returned to the United States, Alfred A. Knopf published the 684-page “Mastering the Art of French Cooking, Volume One ,” a Book-of-the-Month Club Selection that remains popular to this day.
While promoting the cookbook on the Boston PBS television show “I’ve Been Reading” in 1962, Child demonstrated recipes on the air for nearly half an hour. Her lively and engaging performance prompted PBS station WGBH to offer her a show of her own. In 1963, “The French Chef” debuted nationally — and at the age of 50, Julia Child became a star.
Child filmed episodes of “The French Chef” through 1966. She earned a Peabody Award for Distinguished Achievement in Television in 1964, while the show won a 1966 Primetime Emmy. Child published “The French Chef Cookbook” to accompany the television series and in 1970 co-authored “Mastering the Art of French Cooking, Volume Two ,” proud to have developed the first successful recipe for real French bread made with American flour in a home oven.
New episodes of “The French Chef” debuted in 1970, followed by a 1975 companion cookbook, “From Julia Child’s Kitchen,” in which Child expanded beyond French cooking to include curries, New England chowders and even a look at microwave ovens. She became such a cultural icon that in 1978, Dan Aykroyd parodied her on “Saturday Night Live.”
During the 1980s and 1990s, Child starred in a dizzying array of new series, including “Dinner at Julia’s,” the Emmy-winning “In Julia’s Kitchen with Master Chefs,” and “Baking with Julia.” She appeared on “Good Morning America,” and wowed viewers with a multi-day series about her adventures in Italy. She appeared alongside her friend Jacques Pepin in two PBS specials and the Emmy-winning series “Julia and Jacques Cooking at Home,” which showcased the co-stars’ chemistry and lively debates.
In 1981, she co-founded the American Institute of Wine and Food, and a decade later she and Jacques Pepin worked with Boston University to help create a graduate program in gastronomy, “a unique, multidisciplinary program that encompasses the arts, the humanities and the natural and social sciences.”
In 1996, TV Guide named Child one of the 50 greatest TV stars of all time, and she became a fellow of the American Academy of Arts and Sciences in 2000. Her kitchen became a popular exhibition at the Smithsonian Institution’s National Museum of American History in 2002, and in 2003 she received the Presidential Medal of Freedom, our nation’s highest civilian honor.
Today, the Julia Child Foundation for Gastronomy and the Culinary Arts continues to support her “commitment to educate and encourage others to live well through the joys of cooking and eating well.”
Known as “the Grande Dame of Southern Cooking,” Edna Lewis (1916–2006) found wisdom in the customs and patterns of her rural Virginia childhood. By bringing such quintessential dishes as shrimp and grits or roast chicken to the plates of fine restaurants, Lewis convinced her fellow Americans to take a second look at Southern cooking while also serving as one of the first voices to reemphasize the importance of fresh, seasonal ingredients.
Lewis was born April 13, 1916, in Freetown, VA, a farming community founded by her grandfather and other freed slaves. For the rest of her life, Lewis fondly recalled the lifestyle and customs she grew up with and strove to share with the rest of the world. “The spirit of pride in community and of cooperation in the work of farming is what made Freetown a very wonderful place to grow up in,” she wrote in her 1976 book “The Taste of Country Cooking .”
In 1948, antiques dealer John Nicholson persuaded her to be the cook at his new Manhattan restaurant, Cafe Nicholson. The restaurant soon attracted a celebrity clientele, from comedians Jerry Lewis and Dean Martin to musician Hoagy Carmichael and filmmaker Jean Renoir, while also drawing such famous Southern writers as Tennessee Williams, William Faulkner, and — one of Edna Lewis’s favorites — Truman Capote. An enthusiastic 1951 New York Herald Tribune article informed readers that Cafe Nicholson had no menu, but served the same delicious meals every day, such as roast chicken with herbs — what Nicholson himself later called “a very simple menu, and very simply presented.”
After Lewis left Cafe Nicholson in the 1950s, she raised pheasants, catered private parties and worked at the American Museum of Natural History, but her reputation as a cook never diminished. She published “The Edna Lewis Cookbook” in 1972, and at the encouragement of Judith Jones, Julia Child’s editor, she began to write books that combined recipes and cooking tips with her personal recollections. The New York Times proclaimed that her classic 1976 book “The Taste of Country Cooking” “may well be the most entertaining regional cookbook in America.”
During the 1980s and early 1990s, Lewis lived in North Carolina, South Carolina, Virginia and New York where she worked as a chef at various restaurants and wrote “In Pursuit of Flavor,” a 1988 cookbook that included nearly 200 recipes and her own recollections and commentary.
In 2003, with her Alabama-born protege Scott Peacock, Lewis co-wrote “The Gift of Southern Cooking,” a book praised by Publishers Weekly for its authors’ “heartfelt friendship and mutual respect.”
Lewis died in 2006. In 2009, she was honored as an African American Trailblazer by the Library of Virginia. January 2012 saw the creation of the Atlanta-based Edna Lewis Foundation, dedicated “to honoring, preserving, and nurturing African Americans’ culinary heritage and culture and to elevating the appreciation of our culinary excellence.” The foundation fosters educational initiatives, offer leadership and food-industry awards and host an annual conference — all in keeping with Lewis’s positive spirit. “One of the great pleasures of my life,” she wrote, “has been that I have never stopped learning about good cooking and good food.”
Renowned for his creativity and culinary adventurousness, Edward (Felipe) Rojas-Lombardi (1946–1991) is widely credited with introducing the Spanish small-plate tapas concept to American restaurants while raising the profile of Caribbean and South American cuisine.
Rojas-Lombardi was born and raised in Peru. His mother was Italian, and his father was a Chilean of Spanish and German descent who hoped his son would become a lawyer. When, as the first-born son, Rojas-Lombardi was sent to live in the home of his Chilean grandmother to learn the full range of family traditions, he marveled at her ability to prepare feasts for their large family.
In the late 1960s, after a stint in law school in Peru, Rojas-Lombardi moved to New York City, where he continued to study cooking and worked as the assistant to teacher and lecturer James Beard, who served as his mentor.
By the early 1970s, the breadth of Rojas-Lombardi’s culinary interests was becoming well known to the public. In addition to teaching and lecturing alongside James Beard, he also wrote a popular syndicated newspaper column about food. In 1972, he published The “A to Z No-Cook Cookbook,” an illustrated collection of recipes that included sandwiches, salads and other dishes for children to prepare, while also writing a booklet about the preparation of game meat.
In the late 1970s, he served as a consultant for the Ballroom, a New York City restaurant and cabaret, later becoming executive chef and owner. There he introduced New Yorkers to the concept of tapas, the appetizer-sized dishes commonly served as snacks in Spanish bars and cafes.
In the mid-1980s, Rojas-Lombardi appeared on the PBS series ” New York’s Master Chefs,” where he put tapas before a nationwide audience. Inspired to imitate him, chefs across the United States transformed the Spanish bar-snack concept into small dinner plates intended for sharing. In 1985, Rojas-Lombardi published “Soup, Beautiful Soup ,” a collection of more than 100 recipes inspired by the chef’s memories of eating soup before every lunch and dinner in Peru.
Around the time he died in 1991, American food-lovers greeted his book “The Art of South American Cooking ,” an impressive and encyclopedic collection of recipes for soups, seafood, ceviches, empanadas, tamales and desserts that also offers vital tips on using cooking oils, making sauces and stocks and preparing seafood, produce, peppers, nuts and other specialized ingredients.
Customers may view many of this year’s other stamps on Facebook facebook.com/USPSStamps, Twitter @USPSstamps, Pinterest pinterest.com/uspsstamps, Instagram instagram.com/uspostalservice or on uspsstamps.com, the Postal Service’s online site for information on upcoming stamp subjects, First-Day-Of-Issue events and other philatelic news.
Imagine driving through the breathtaking coastal region of San Luis Obispo County along CA’s Highway 1 Discovery Route. The sparkling Pacific Ocean sits on one side, lush farmlands and grazing cattle on the other as you smell the salty sea air. You see a winery and stop in for an afternoon of wine tasting and laughter. From there, you cruise gently past the white sandy beaches until you check-in to the fabulous hotel, B&B or vacation rental of your choice located in one of the 10 quaint destinations that line the route. Then off to a notable farm to table restaurant and after an amazing dining experience head to one of the area’s craft beer breweries for a nightcap and music. Before you know it, you feel like a local. And, at the end of the day, you realize the artisan food, wine & beer scene in this spectacular region is as cool as it is endless and, well, you need to stay a few more days. Don’t worry, it happens all the time.
The 101 mile CA Highway 1 Discovery Route winds through 10 diverse artisan towns and seaside villages from Ragged Point, San Simeon, Cambria, Cayucos, Los Osos/Baywood Park, Avila Beach & Valley, to Edna Valley, Arroyo Grande Valley, Oceano and Nipomo. And, right now, travelers are invited to enter to win a “Fantastic $5,000 Vacation.” The winner gets to choose where to stay from more than 500 incredible hotels, motels, vacation rentals and B&Bs; where to dine from over 400 restaurants; and what events to attend from a list of annual food, wine and cultural events. To enter, visit http://www.winecoastcountry.com/fantastic-5000-vacation/.
For more information regarding wine, craft beer and culinary options and multi-day itineraries along CA’s Highway 1 Discovery Route, visit: http://www.winecoastcountry.com/wine-craft-beer-culinary/
( http://www.investorideas.com) a global news source covering leading sectors including food and beverage stocks issues the updated September wine stocks directory for investors.
As global wine consumption continues to rise, interest in participating in the sector has also grown. Separate from investing in publicly traded wine companies, a new crowdfunding platform dedicated to the wine industry has created an interesting way to play in the sector. Although participants do not get shares for their funding, they do get an equivalent in kind.
According to their site ( https://www.fundovino.com), it is free for donors and project owners to register on Fundovino and present a project. When a target amount is reached or exceeded, the funds are released to the project owner, after deduction of a 3% bank transaction fee and a 5% commission for Fundovino. If it is not reached, donors are eligible for a full refund.
Project owners accept a sort of “moral contract” with donors. When they receive their donations, they promise to offer an in-kind reward within a period of up to several months. This system is therefore based on trust between donors and project owners. By promising a gift in exchange for donations, project owners put their reputation on the line to satisfy their donors.
Wine Stocks September 2014
Andrew Peller A NV is a leading producer and marketer of quality wines in Canada. With wineries in British Columbia, Ontario, and Nova Scotia, the Company markets wines produced from grapes grown in Ontario’s Niagara Peninsula, British Columbia’s Okanagan and Similkameen Valleys, and from vineyards around the world. The Company’s award-winning premium and ultra-premium VQA brands include Peller Estates, Trius, Hillebrand, Thirty Bench, Crush, Wayne Gretzky, Sandhill, Calona Vineyards Artist Series, and Red Rooster. Complementing these premium brands are a number of popularly priced varietal wine brands including Peller Estates French Cross in the East, Peller Estates Proprietors Reserve in the West, Copper Moon, XOXO, skinnygrape and Verano. Hochtaler, Domaine D’Or, Schloss Laderheim, Royal, and Sommet are our key value priced wine blends. The Company imports wines from major wine regions around the world to blend with domestic wine to craft these popularly priced and value priced wine brands. With a focus on serving the needs of all wine consumers, the Company produces and markets premium personal winemaking products through its wholly-owned subsidiary, Global Vintners Inc., the recognized leader in personal winemaking products. Global Vintners distributes products through over 250 Winexpert and Wine Kitz authorized retailers and franchisees and more than 600 independent retailers across Canada, the United States, the United Kingdom, New Zealand, and Australia. Global Vintners award-winning premium and ultra-premium winemaking brands include Selection, Vintners Reserve, Island Mist, Kenridge, Cheeky Monkey, Ultimate Estate Reserve, Traditional Vintage, Cellar Craft, and Artful Winemaker. The Company owns and operates more than 100 well- positioned independent retail locations in Ontario under the Vineyards Estate Wines, Aisle 43, and WineCountry Vintners store names. The Company also owns Grady Wine Marketing Inc. based in Vancouver and The Small Winemaker’s Collection Inc. based in Ontario; both of these wine agencies are importers of premium wines from around the world and are marketing agents for these fine wines. The Company has entered into a partnership to market the Wayne Gretzky Estate Winery brands across Canada. The Company’s products are sold predominantly in Canada with a focus on export sales for its icewine and personal winemaking products.
AUSTRALIAN VINTAGE LTD together with its subsidiaries, engages in producing and marketing wine in Australia. The company offers its wine under the McGuigan, Miranda, Nepenthe, Passion Pop, Sunnyvale, Tempus Two, and Yaldara brands. It also owns, operates, manages, and develops vineyards primarily in the Sunraysia, Riverland, and Adelaide Hills regions in Australia. In addition, Australian Vintage Ltd offers packaged and bulk wines; and concentrate and winery processing services. The company sells its products through retail, wholesale, and distributer channels, as well as through regional outlets. Australian Vintage Ltd also exports its products to New Zealand, Asia, North America, the United Kingdom, and Europe.
BROWN FORMAN INC For more than 140 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Southern Comfort, Finlandia, Jack Daniel’s & Cola, Canadian Mist, Korbel, Gentleman Jack, el Jimador, Herradura, Sonoma-Cutrer, Chambord, New Mix, Tuaca, and Woodford Reserve. Brown-Forman’s brands are supported by nearly 4,000 employees and sold in approximately 135 countries worldwide.
Castle Brands, Inc. is a developer and international marketer of premium beverage alcohol brands including: Gosling’s Rum®, Jefferson’s®, Jefferson’s Presidential Select™ and Jefferson’s Reserve® bourbon, Boru® vodka, Pallini® Limoncello, Raspicello and Peachcello, Knappogue Castle Whiskey’®, Clontarf® Irish whiskey, Betts & Scholl™ wines, cc: wines™. Celtic Honey® liqueur, Brady’s® Irish Cream, A. De Fussigny® cognacs, Travis Hasse’s Original® liqueurs, Gozio® amaretto and Tierras™ tequila.
China Tontine Wines Group Limited sells over 20 different wine products in two main categories – sweet wine and dry wine under the “Tongtian” and “Tongtian Hong” labels. The Group has grown quickly since its inception in 2001. It ranked first in the PRC in terms of manufacturing volume of sweet wines in 2008, 2009 & 2010 and is also one of the “Top 10 PRC Grape Wine Industry Brands”. The Group gets its grape supply from Tonghua Ji’An region, which is a major mountain grapes producing region in the PRC and one of the few regions worldwide where mountain grapes can be cultivated. Through a sales network comprising over 70 distributors, the Group sells its products in 19 provinces and 3 municipal cities in the PRC. The Group places a lot of emphasis on the quality of its products. It has implemented a strict quality assurance system, and obtained ISO 9001:2000 certification in 2005 and ISO 9001:2008 certification in 2009. The Group was also awarded as “Authorized Company to Use Signs of the Geographic Indication Products” and the “Credit Management System Certificate” in 2011 and 2012 respectively. Under the auspices of the senior management team that are well-experienced in the industry, Tontine Wines is dedicated to achieve the corporate mission of the Group – To become a sweet wine expert in the PRC.
Citic Guoan Wine Co Ltd is principally engaged in the production and distribution of wine. Through its subsidiaries, the Company is involved in the farming of grapes, the distribution of wine, the processing and filing of wine, as well as the manufacturing of fruit juice wine, among others. The Company primarily offers grape wines with brands named NIYA, Strong and WESTERN, among others.
Compania Cervecerias Unidas S.A. is a diversified beverage company operating principally in Chile and Argentina. CCU is the largest Chilean brewer, the second-largest Argentine brewer, the second-largest Chilean soft drink producer, the second-largest Chilean wine producer, the largest Chilean mineral water and nectars producer, the largest pisco distributor and also participates in the rum and confectionery industries in Chile. The Company has licensing agreements with Heineken Brouwerijen B.V., Anheuser-Busch Incorporated, PepsiCo Inc., Paulaner Brauerei AG, Schweppes Holdings Limited, Guinness Brewing Worldwide Limited, Société des Produits Nestlé S.A., Pernod Ricard and Compañía Pisquera Bauzá S.A..
Constellation Brands is the world`s leading premium wine company that achieves success through an unmatched knowledge of wine consumers, storied brands that suit varied lives and tastes, and talented employees worldwide. With a broad portfolio of widely admired premium products across the wine, beer and spirits categories, Constellation`s brand portfolio includes Robert Mondavi, Clos du Bois, Blackstone, Arbor Mist, Estancia, Ravenswood, Ruffino, Jackson-Triggs, Inniskillin, Kim Crawford, Corona Extra, Black Velvet Canadian Whisky and SVEDKA Vodka. Constellation Brands is a S&P 500 Index and Fortune 1000® company with more than 100 brands in our portfolio, sales in about 125 countries and operations in approximately 30 facilities.
Corby Distilleries Limited portfolio of owned-brands includes some of the most renowned brands in Canada , including Wiser’s® Canadian whiskies, Lamb’s® rum, Polar Ice® vodka and McGuinness® liqueurs. Through its affiliation with Pernod Ricard, Corby also represents leading international brands such as Absolut® vodka, Chivas Regal®, The Glenlivet® and Ballantine’s® scotches, Jameson® Irish whiskey, Beefeater® gin, Malibu® rum, Kahlúa® liqueurs, Mumm® champagne, and Jacob’s Creek®, Wyndham Estate®, Stoneleigh® and Graffigna® wines.
Crimson Wine Group, Ltd. is a Napa, CA, based owner and operator of boutique, estate-based wineries that produce world class wines in the finest wine growing regions of California, Oregon and Washington. Crimson’s wineries include Pine Ridge Vineyards, Seghesio Family Vineyards, Archery Summit Winery, Chamisal Vineyards and Double Canyon Vineyards. Since its founding in 1991, Crimson has been committed to the preeminent appellations and vineyard sites of each region, a philosophy of hand-crafted quality and the highest respect for the land. Each CWG property produces distinct varietal wines that reflect the finest characteristics of their place of origin.
Diageo plc ( NYSE:DEO; LSE:DGE.L) is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. These brands include Johnnie Walker, Crown Royal, J&B, Windsor, Buchanan’s and Bushmills whiskies, Smirnoff, Ciroc and Ketel One vodkas, Baileys, Captain Morgan, Jose Cuervo, Tanqueray and Guinness.
Diamond Estates Wine & Spirits is a producer, marketer and distributor of wines and spirits in Canada. The company operates two wineries in the Niagara region of Ontario producing VQA and blended wines under such well-known brand names as 20 Bees, EastDell, Lakeview, Dois Amigos, Hat Trick, Dan Aykroyd, Benchmark and Seasons. The company also imports fine wines and spirits from around the world and serves as the marketing and sales agent for these brands in all regions of the country. These brands include Fat Bastard wines from France, Fireball Whiskey Shooter from Canada, Hpnotiq Liqueur from France, Anciano wines from Spain, Francois Lurton wines from France and Argentina and a number of top bourbons.
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