At once beguilingly sweet and juicy, with a kiss of tartness, cherries are seduction on a stem. And the fruit’s appeal is only enhanced by its limited availability within a season that lasts just a few weeks in most locales, and less than three months overall across the country. Although most other fruits are now predictable fixtures in the food supply, the cherry’s appearance marks a moment for restaurants to enjoy—and exploit—one of nature’s special treats.

It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.

Culinary Hospitality Awards

 

California:

1313 Main
Culinary Hospitality Award, Innovative Cuisine 
1313 Main Street, Napa, CA 94559
www.1313main.com

 

At a handful of restaurant bars around the country, you’re likely to find the bartender in the kitchen—well before prime bar time—using a Vita-Prep or a Cryovac. He or she may be taring a laboratory scale to weigh out precise amounts of gelatin or xanthan. or maybe the bartender is rolling out a liquid-nitrogen tank to perform a spherification or clarification technique for a component of a libation in progress. What’s going on here?

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Sonoma Wine Country Weekend is the place to be this Labor Day holiday!

2015 marks the ninth annual Sonoma Wine Country Weekend (Sept 4-6) and includes three flagship events, an array of intimate dining options and Sonoma County's world famous hospitality.