Alex Berentzen

From the Sommeliers Choice Awards Judge's Table: Here comes the insights from Ermoni Best Sommelier at The Inn at Mattei's Tavern. Ermoni Best, currently a sommelier at The Inn at Mattei's Tavern under Auberge Resorts Collection, brings an extensive background in the hospitality and beverage industry to the ever-evolving world of wine. With a resume that spans Michelin-starred establishments in both Chicago and Santa Barbara County, Best combines her expertise in sommelier certifications with a progressive approach toward sustainable business practices in wine. Her journey, which has now taken her to France to pursue an International Master's in Sustainable Business, underscores a commitment not just to understanding wine, but also to integrating sustainable business strategies within large wine corporations. Ermoni is participating as a judge in the 6th edition of the Sommeliers Choice Awards. Best’s approach to judging is deeply influenced by her understanding of sustainability and a broad palate honed through diverse gastronomic experiences. This extensive background equips her with the ability to identify and understand emerging trends, often revealed through selections offered "by the glass" in various establishments—a telltale sign of evolving consumer preferences that ripple through the industry. When judging wines, Best emphasizes the importance of balancing typicity, quality, value for money, and packaging. He notes that approachability is key; a wine must immediately appeal to consumers, suggesting that its complexity should be inviting rather than overwhelming. This balance is critical, especially in a competitive marketplace where the clarity of a wine's appeal can make or break its success on a wine list. The impact of winning a medal at the Sommeliers Choice Awards can be significant, particularly for smaller or emerging wineries. According to Best, such recognition serves as a "considerable recommendation letter" from sommeliers, breaking barriers and enhancing awareness not only of the wineries themselves but also of the grape varietals and regions they represent. This can catalyze new trends and shift market dynamics favorably for the awarded brands. A unique opportunity to present your wines to America's top sommeliers. The wine scores are benchmarked for on-premise channels by top sommeliers, master sommeliers, wine directors and restaurant wine buyers. Submission deadline is April 24.

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Wine Bottle Service! What was done properly and what was incorrect? https://lnkd.in/eeqPnCi Correct Wine Bottle Service Steps in a Fine Dining: 1. Present the bottle, holding it horizontally in your right hand with the label facing the guest. 2. Allow the guest to inspect the label and confirm that it matches the wine they ordered. 3. Grasp the bottle by the lower third, with the label facing upward, and pour a small sample for the guest to taste. 4. Pour slowly and steadily. 5. To finish pouring, gently rotate the bottle clockwise while simultaneously lifting it, ensuring the bottle's opening remains directly over the glass to catch any drops. 6. Step back and present the bottle again to the guest, with the label facing towards them while they taste the wine. 7. Wait for the guest's approval before proceeding to pour wine for the remaining guests. 8. Begin pouring clockwise around the table, starting with the first lady and filling her glass. 9. Continue moving clockwise around the table, filling each guest's glass (ladies first), and return to the guest who tasted the wine to fill their glass last. 10. Remember to wipe the neck of the bottle after filling each glass to prevent drips. These steps ensure a smooth and elegant wine service experience for guests in a fine dining setting. Like and Comment if you find this information valuable! Thanks #waiter #waitress #finedining #restaurant #wine #wineservice #winebottle #winetraining #waitertraining #finediningtraining #hotel

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✊️ The Amber Revolution is not dead yet! 🍊 It's been 10 years now that Orange Wines took over the wine lists all over the World: 🎷 A funky mix between traditional winemaking methods and the new wave of byodinamic philosophy, Orange Wines became a must between wine -lovers and wine-hipsters! 🍇 The freshness of white wine with the body of a red, and a lot of personality: sometimes elegant, sometimes rough, but unusual and unforgettable for sure. 🇬🇪 From Georgia to 🇮🇹 Carso and Collio, from 🇬🇷 Greece to the inner Mediterranean, this style is widely produced and appreciated. 🗺 There are quite few wineries specialized in Orange Wines only, with more then 40 years of experience: most of them are now a real cult for the wine lovers (and the wine traders), and their bottles are very hard to purchase due to the low quantities (and high prices sometimes). 🌟 But, despite been loved and having a well deserved place in a lot of starred restaurants, it's very hard to find them in the classic fine dining venues around the World, included a lot of 3stars awarded temples of cuisine, excluded and snobbed by the luxurious world of wines. 🤔 What are the reasons, for you? 🍊 Do you like Orange Wines? ✊️ Is it just a trend, or the Amber Revolution is still on? 📸 Nur, La Distesa, Cupramontana, Italy. #sommelier #winelovers #sommlife #orangewines #finedining #wine #expectations #wondering #Revolution

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At Thompson Square Gardens Restaurant Company, we believe that a well-curated wine list can elevate the dining experience and significantly boost sales. In our latest blog post, we explore the art and science of strategic wine selection and its impact on your restaurant's success. A strategic wine selection doesn't just enhance the dining experience; it also boosts your bottom line. A well-priced, appealing wine list can lead to increased sales, higher check averages, and improved customer satisfaction. Additionally, promoting wine pairings and specials can encourage guests to try new options, further driving revenue. We'd love to hear how you've successfully implemented wine strategies in your restaurant. Share your experiences and insights in the comments below or connect with us on social media. Together, we can raise a glass to enhanced dining experiences and boosted sales!Visit our blog for more insights and tips on optimizing your restaurant operations and delighting your guests. #YourFavoriteRestaurantCompany #WhereYouDeserveToEat #BoostingSales #WineSelections #Cheers

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https://lnkd.in/eUkjZTFW Turmeric and Miso Poached Salmon Broth Ingredients: - Salmon fillet: 200 g - Turmeric: 1/4 teaspoon - Miso paste: 1 tablespoon - Himalayan pink salt: 1/4 teaspoon - Water: 1/2 liter - Green chili: 1, sliced - Ginger: 50 g, sliced - Garlic: 30 g, sliced - Coriander leaf: 2 sprigs (plus extra for garnish) - Lemon wedge: 1 - Coconut milk powder: 2 tablespoons - Cooked soba noodles: 150 g Instructions: 1. **Prepare the Broth**: - In a pot, add water, turmeric, miso paste, Himalayan pink salt, green chili, ginger, and garlic. Bring the mixture to a boil over medium heat. - Reduce the heat to low and let the broth simmer for about 10-15 minutes to allow the flavors to meld together. 2. **Poach the Salmon**: - Carefully place the salmon fillet into the simmering broth. - Cook for about 4 minutes, turning the fillet halfway through to ensure even cooking. The salmon should be opaque and flake easily with a fork. - Remove the salmon from the broth and set aside. 3. **Add Coconut Milk**: - Add the coconut milk powder to the broth, stirring well to combine. - Continue to simmer the broth for another 5 minutes, allowing it to reduce slightly. 4. **Strain and Reheat**: - Strain the broth to remove the solids, then return the liquid to the pot. - Add the cooked soba noodles to the broth and heat through. 5. **Assemble the Dish**: - Divide the noodles between serving bowls. - Place the poached salmon fillet on top of the noodles. - Pour the hot broth over the noodles and salmon. 6. **Finishing Touches**: - Use a kitchen blow torch to gently char the top of the salmon for a smoky, caramelized effect. - Garnish with fresh coriander leaves and a wedge of lemon on the side. Serving: Serve immediately, ensuring the broth is hot and the flavors are fresh. Enjoy your turmeric and miso poached salmon broth with its rich, aromatic broth and perfectly cooked salmon. #PoachedSalmon #SalmonLovers #HealthyEating #Foodie #FoodPhotography #InstaFood #Delicious #chefbobby #masterchefuk #finediningindian #Homemade #HealthyRecipes #Seafood #Gourmet #EatClean #FoodInspiration #Yummy #ChefMode #FoodPorn #SalmonRecipe #MisoSoup #Turmeric #CulinaryArts #NomNom #Foodstagram #FoodGram #SobaNoodles #CulinaryDelight #FreshIngredients

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FOH staff are either in Sales Mode or Survival Mode--and this boils down to how much time they have to do their jobs effectively. When they have enough time, they can: ✅ Build rapport ✅ Suggestively sell ✅ Manage the guest experience In short, to focus on revenue-generating tasks. However, when they're short on time, they just want to get through the shift. This is the dreaded Survival Mode. I can tell you from experience that Survival Mode is a very negative mindset, because you've essentially given up on upselling or managing the guest experience. In other words, you've lost control. Survival Mode is so harmful for two major reasons: 1️⃣ The guest is not getting the attention they deserve 2️⃣ Your servers are not maximizing their sales (which also means their income is dropping) So how can you keep your staff in Sales Mode, and far outside of Survival Mode? One way is to give them the tools they need, and to help them by automating repetitive tasks. Don't underestimate the value in making your staff more productive. Not only will your revenue go up, but so will employee satisfaction. This post-COVID labor market has shown us just how difficult employee retention is, and how much we've taken it for granted in the past. #bars #restaurants #employeesatisfaction

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Food bowls have taken the culinary world by storm in recent years, offering versatile and customizable dining experiences. The beauty of food bowls lies in the ability to incorporate a wide variety of ingredients. From grains and greens to proteins and toppings, the combinations are endless, allowing restaurants to create balanced, creative, and complete meals in a single dish. Have you introduced food bowls to your menu? What combinations have proven to be hits with your customers? Join the conversation and share your thoughts how on the food bowl trend transforming the dining landscape. #FoodBowls #InnovatingDining #CustomizableMeals #RestaurantInnovation

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🍲 Dutch Oven: Your Kitchen's MVP (Most Versatile Pot!) 🍲 Meet the Dutch oven – your new favorite kitchen companion. This thick-walled wonder isn't just a pot; it's a culinary chameleon that can bake, roast, braise, and boil like a pro. 🔥 ✨ Why We're Obsessed: Versatility: From stovetop to oven, this pot does it all! Flavor Power: The tight-fitting lid locks in moisture and intensifies flavors. Even Heat Distribution: No more burnt spots, just perfectly cooked meals. Endless Possibilities: Soups, stews, breads, roasts... you name it, this pot can handle it! 🔥 Our Top Pick: We love Le Creuset Enameled Cast Iron Signature Round Dutch Oven for its durability, even heating, and beautiful design. Find it here [https://buff.ly/3WQdxhA]* Tag a friend who needs this kitchen superhero! 👇 Have you used a Dutch oven before? Share your favorite recipe in the comments! *affiliate link

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What was Patron thinking?!? 🤔 Discontinuing Tequila Patrón XO just as the Espresso Martini became one of the most popular cocktails. Now, they are bringing it back because they realized they made a big mistake. Completely missing the most popular cocktail trend. Espresso Martini 🍸 But, I feel like this just screams as a move out of desparation. And that's why TIMING IS EVERYTHING! Too many underestimate the power of timing. Many brands fail being being too early or too late. Here are my thoughts on returning Patron XO for a "limited time.” 1) They are only making it "limited" so they can test the market and manage the price while not looking silly by bringing it back full time yet. Scarcity is also a very good marketing opportunity. 2) Patron is frantically trying to get back their missing market share that they gave up in the first place! Once again, that's why timing is everything. Do you think this is a desparation move by Patron?

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Discover the secrets to cooking perfect rotisserie chickens in supermarkets. Learn more about this popular option and how you can capitalize on it.

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Cocktails series CLARIFIED PORNSTAR MARTINI Recipe 100 ml Vanilla Vodka 40 ml Passionfruit Liqueur 100 ml Passionfruit Puree 30 ml Vanilla Syrup 2.5 g Citric Acid 100 ml Coconut Milk Milk Clarification: 1. Mix everything except the milk. 2. Pour the mixture into the milk. 3. Let it rest for 1 hour. 4. Strain through a coffee filter. 5. Repeat the last step if necessary. Stir with ice / Strain in nick & nora glass / Garnish with half a passionfruit Cheers!

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In the restaurant industry, seconds matter. A few seconds can be the difference between a positive or negative guest experience. So if that's the case, why don't operators take efficiency more seriously? Why don't operators do more to help their FOH staff work faster? The reason is because there's a huge disconnect between operators and what actually happens on the front lines. It's the same thing that happens when generals lose touch with what's happening on the battlefield. It's hard to appreciate the struggles of the front line from a warm, dry bunker. And it's no different in the restaurant industry. Operators set policies and goals without taking into account how difficult it will be to execute them under real-world conditions. This disconnect is the frustration that so many FOH workers have. "How can they expect us to get all of this done without the proper tools?" And that's why we need to give FOH workers automatic solutions for the repetitive tasks they do all day long--so they can spend more time focusing on revenue-generating tasks like: ✅ Building rapport with guests ✅ Delivering prompt service ✅ Handling more volume to increase sales In short, so they can focus on selling--not just surviving. FOH staff can't deliver great guest experiences and achieve your operational goals if they don't have enough time to do so. And it's not about replacing them all with robots, because who wants to be served by machines? It's about treating the humans more like humans by giving them the tools they need to seamlessly carry out your mission. #bars #restaurants #labor #automation

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"A well-executed wine-by-the-glass program can be a cornerstone of a restaurant's success, offering flexibility and variety that appeal to a wide range of customers. By strategically approaching pricing with models such as cost-plus, value-based, or dynamic pricing, businesses can maximize profitability"

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Rye Whiskey : Top Dollar for a Top Tipple? 🥃 While bourbon has long reigned supreme in the United States, rye whisky's distinct spicy and robust flavor profile has captured the hearts and palates of whiskey enthusiasts across the United States. Leading the charge are states like New York, Pennsylvania, and Maryland, where rye whisky has deep historical roots and a devoted following. Several factors have contributed to rye whisky's meteoric rise in popularity. The craft distilling movement has played a pivotal role, with numerous small-batch distilleries experimenting with unique rye mash bills and aging techniques. Additionally, the growing appreciation for complex and flavorful spirits among discerning drinkers has fueled the demand for rye whisky's bold character. As the craze for rye whisky intensifies, prices have soared, with some rare and limited-edition bottles fetching exorbitant sums on the secondary market. Iconic brands like Rittenhouse Rye, Bulleit Rye, and Willett Family Estate have become household names among whiskey aficionados, while newer labels like WhistlePig and Sagamore Spirit have quickly garnered acclaim. In the picture, The EH Taylor 'Bottled in Bond', is also a good example of what fine rye whiskey could look like and already retails for ~ $250 ! Bartenders and mixologists have embraced rye whisky's versatility, incorporating it into classic cocktails like the Manhattan and Sazerac, as well as crafting innovative concoctions that showcase its distinctive flavor profile. From rye-based Old Fashioneds to daring new libations, the resurgence of rye whisky has ushered in a golden age of creativity and experimentation in the world of mixology. As the demand for rye whisky continues to soar, one thing is certain: this once-overlooked spirit has firmly established itself as a must-have for whiskey enthusiasts and cocktail connoisseurs alike, cementing its place as a true American original. Buffalo Trace Distillery Rittenhouse Bulleit Distilling Company Visitor Experience WhistlePig Whiskey Sagamore Spirit #whiskey #winesandspirits #craftdistilling #marketing #branding #distribution #alcobev #fmcg #linkedincreator #linkedinbusiness

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Time is the secret ingredient in every chef's kitchen, but not all ingredients are worth your time. Imagine this: A world where chefs invest in high-quality stocks and glaces instead of spending hours simmering bones and reducing sauces. It's not just about saving time; it's about smart resource allocation. Why? Because the essence of great cooking isn't just in the creation of components but in the art of bringing them together. By choosing to buy these foundational elements, chefs can focus on innovation, refinement, and perfection of their signature dishes. It's about elevating the dining experience to new heights. But here's the twist - it's also about sustainability and consistency. Pre-made, high-quality stocks and glaces offer a level of consistency hard to achieve in the hustle of a busy kitchen. Plus, it reduces food waste, aligning with the growing demand for sustainable dining options. Think of it as investing in your culinary portfolio. Just like in the stock market, diversifying your resources can lead to greater returns. In this case, the returns are measured in customer satisfaction, operational efficiency, and the joy of cooking. So, chefs, the next time you're weighing the decision to make or buy, remember, it's not just a choice; it's a strategic move. Let's start a conversation: Have you explored purchasing high-quality stocks and glaces for your kitchen? Share your experiences and how it's impacted your culinary creations.

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🍷 Wine is more than just a drink. It's a #passport to exploration, a vessel for storytelling, and a bridge that connects us to the rich tapestry of history, culture, and nature. Join me on this exciting #winejourney and let's explore the world of wine together. 🍇 #wineconsulting #entrepreneurship

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Are you on a Low Sodium Diet At Chefs For Seniors - Spring Hill & Brooksville, FL, we understand the importance of a low-sodium diet for some of our clients. Our professional chefs can help you create delicious and healthy meals that are tailored to your specific needs. We use flavorful ingredients such as onions, garlic, herbs, spices, citrus juices, and vinegars to add flavor to your meals without excess salt. Our recipes and tips can help you make healthy choices when preparing your meals. We also suggest incorporating high-potassium foods into your diet, such as sweet potatoes, potatoes, greens, tomatoes, and lower-sodium tomato sauce, white beans, kidney beans, nonfat yogurt, oranges, bananas, and cantaloupe. These foods can help counter the effects of sodium and may even help lower your blood pressure. Chefs For Seniors - Spring Hill & Brooksville, FLChefs For Seniors - Spring Hill & Brooksville, FL 352 397 4615

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Imagine a hotel that breathes, grows, and thrives with its environment. Populus and Hotel Westland are not just buildings; they're a bold leap towards a carbon-positive future, blending cutting-edge sustainable practices with the raw beauty of nature. From biophilic designs that bring the outdoors in, to structures built from the earth itself, these spaces are more than just places to stay—they're a statement. It's a thrilling time to witness such innovation, where design meets sustainability to redefine luxury and comfort. Let's explore these groundbreaking projects together and see where the future of hospitality is headed. https://lnkd.in/gp9cGzgX #SustainableDesign #EcoFriendlyTravel #GreenHotels #InnovativeHospitality #CarbonPositive #BiophilicDesign #SustainableLuxury #FutureOfTravel #EcoInnovation #HospitalityTrends #TheExperienceGroup #CommercialRealEstate #InnovativeSpaces

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