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July 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: July 2024

Program for Unique Holidays: July 2024

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your July holiday programming.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our June 2024 holidays list, click here.

July 7: National Dive Bar Day

Alright, dive and neighborhood bar operators—this is the day to really ensure you and your bar team shine. Show the community why your bar is one of the cornerstones of the neighborhood. This is an opportunity to pull out the stops to impress your regulars and reinforce their love of your bar, and to attract new neighbors to hang out at your place on a regular basis.

July 8: National SCUD Day

Let’s clarify this at the start: SCUD stands for “Savor the Comic and Unplug the Drama.” The intent is for people to relax, unplug, and enjoy some humor, or at least take a light-hearted approach to life. Now, if you happen to feature stand-up comedy or operate a comedy club, this holiday should be all the way in your wheelhouse.

July 9: Cow Appreciation Day

The humble cow provides a lot for us. In addition to all manner of food items, cows even help us make some very smooth vodkas. Given how much cows give, operators can make entire prix fixe menus dedicated to them: from appetizer to dessert, the cow can fill out an entire meal, including drinks.

However, you can take another approach to this holiday. Vegan restaurants, for example, can highlight alternatives to cow products by creating dishes, drinks, and prix fixe menus.

July 11: National Mojito Day

Here’s an easy one. After you’ve ensured that your bar team makes an excellent Mojito, create an LTO menu. Feature the traditional build, a high-end version, and a creative variant or two.

July 13: Embrace Your Geekness Day

How the times have changed, for the better in this instance. Not long ago, “geek” was a real insult. Now, we can’t wait as individuals to geek out with others over our hobbies, interests, and other passions.

Does your bar have an overall theme that can be amplified for maximum geekiness? Do you feature board games, card games, or even video games? Is it common for clubs to meet up at your place? Have you noticed something that several of your patrons seem to enjoy talking about and geeking out over? Lean as far into that as you can and create an amazing experience.

July 15: National Be a Dork Day

Maybe you don’t like the word “geek.” Perhaps, to you, being a dork is more about being a bit (or very) silly, and leaning into being “uncool” (which is actually cool).

At any rate, if you’re not into the idea of Embrace Your Geekness Day—or you want to showcase the difference between geeks and dorks—National Be a Dork Day may work well for you.

July 21: National Junk Food Day

We all have differing ideas about junk food. For some, junk food refers to candy and dessert foods, specifically. To others, it’s anything that isn’t considered a healthy food.

The approach I recommend is giving people an excuse to eat and drink whatever they want on this day, or taking a cheat day. Further, you can certainly create a cocktail menu that captures the flavors of people’s favorite candy bars, candies, etc. Or, build over-the-top burgers, come up with a signature food challenge, or create a signature pizza that features compelling and unique toppings.

July 22: National Mango Day

Mango Margaritas, Mango Mezcalritas, mango IPA, mango ale, mango salsa, mango-habanero-glazed short ribs… If you can mango it, put it on an LTO menu.

July 27: National Take Your Pants for a Walk Day

Are you in a walkable city? This is really just a more interesting way of saying, “Walk to our bar/restaurant to earn your treat and time out with friends.”

July 31: National Avocado Day

Don’t be avoca-don’t—be an avoca-do. If your dishes and drinks can feature avocado in some way, have your kitchen and bar teams lean into it. For example, this would be a fantastic day to impress with a signature guacamole, made table-side.

Image: Ivan Bertolazzi on Pexels

June 28, 2024by David Klemt David Klemt No Comments

Cheers to the 2024 Tales Catalysts!

Cheers to the 2024 Tales Catalyst Honorees!

by David Klemt

Please join us in congratulating this year’s Tales Catalyst honorees, announced this week by the Tales of the Cocktail Foundation.

In addition to unveiling the 2024 Tales of the Cocktail agenda, and revealing the top four Spirited Awards finalists, Tales is recognizing two industry leaders as Tales Catalysts.

Becky Paskin, an award-winning whisky journalist, consultant, and presenter, and chief curating officer for Pictures and Cocktails LLC, Keyatta Mincey Parker, are this year’s honorees.

Both Paskin and Mincey Parker are being recognized, in large part, for their commitment to community, inclusivity, equity, and innovation. That’s to say nothing of the education they provide to others in the industry.

To learn more about Paskin and Mincey Parker, including their contributions to the industry, please review the official press release below.

Cheers!

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES TALES CATALYST HONOREES

Tales of the Cocktail Foundation names Becky Paskin and Keyatta Mincey Parker as this year’s Tales Catalysts, continuing a 12-year tradition of championing leading industry members who represent marginalized groups and foster meaningful change within their communities

NEW ORLEANS, LA (June 26, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce the 2024 Tales Catalyst honorees, recognizing members of the cocktail community who are elevating the industry to greater heights. The 2024 International Honoree is Becky Paskin and the U.S. Honoree is Keyatta Mincey Parker, presented by Diageo Bar Academy. Tales Catalysts reflects a more inclusive and intersectional space for recognizing and celebrating leaders in the industry, solely for their contributions to making the drinks industry a more inclusive space – without barriers of gender or identity. Tales Catalyst, in partnership with SevenFifty Daily and Beverage Media (Provi publications), the official Tales Catalyst media partners, will take place during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM, at The Ritz-Carlton New Orleans. The event will feature speeches by the honorees followed by a cocktail hour, with this year’s honorees speaking to their unique vision and personal efforts in fostering inclusivity in the drinks industry.

“I am overjoyed to see these new Catalyst Award recipients being honored at Tales of the Cocktail,” said Catalyst Co-Chair Tiffanie Barriere. “Their innovative contributions and consistent dedication to advancing the cocktail and spirits industry set them apart as true pioneers. Each recipient has demonstrated an exceptional ability to inspire, educate, and elevate our community, making profound impacts through their creativity and commitment. Their recognition is not only well-deserved but also a testament to the future and innovation of our craft.”

This year’s honorees were selected from a pool of over 100 qualified applicants and carefully chosen by Tales Catalyst Committee Members.

“Our two honorees are the definition of community builders. Each a Catalyst in their own way,” said Catalyst Co-Chair Robin Nance. “Keyatta has created and cultivated a space for her community and continues to expand and elevate what is possible. Becky took her disappointment and frustration and created a space that celebrates women in a category that often leaves them out of the conversation. They are both incredibly deserving and I can’t wait to honor them in July!”

Guests are invited to celebrate this year’s Tales Catalyst Honorees during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM. For those who are interested in attending, tickets may be purchased on the TOTCF website.

2024 Catalyst Honorees:

2024 Catalyst International Honoree:

Becky Paskin

Becky Paskin is an award-winning whisky journalist, presenter, and consultant, and founder of the OurWhisky Foundation. Formerly editor of leading online magazine Scotchwhisky.com and global trade title The Spirits Business, her writing appears in a variety of publications from Club Oenologique and Waitrose to Whisky Magazine and the Daily Beast. She is a regular drinks presenter for television and radio, including ITV’s Love Your Weekend and This Morning, and regularly presents educational seminars at global drinks festivals.

Becky is an advocate for equality and inclusion within the global whisky industry; her work has led her to being named Icons of Whisky Communicator of the Year, IWSC Spirits Communicator of the Year, SevenFifty Daily’s Drinks Innovator of the Year, and listed as About Time Magazine’s Top 10 Women to Watch in Drinks. She is also a Keeper of the Quaich and has been named one of the 50 most influential people in the global drinks industry by Drinks International for the past four years.

2024 Catalyst U.S. Honoree:

Keyatta Mincey Parker

Keyatta Mincey Parker, a prominent figure in the spirits and cocktails industry, serves as the Chief Curating Officer at Pictures and Cocktails LLC. With over two decades of experience in the food service and hospitality sector, she brings a unique blend of expertise, merging her knowledge from hotels, fine dining, dynamic dance clubs, and her rich Liberian heritage. Recognized by Thrillist and Tastemakers as a must-know bartender and one of the Top 50 Bartenders in the South, Keyatta has garnered attention from prestigious publications such as Forbes, Food and Wine, The Atlanta Journal Constitution, The Huffington Post, Business Insider, and Southern Living Magazine.

Collaborating with influential spirit brands, chefs, celebrities, and farmers, Keyatta Mincey Parker is known for creating visually stunning and innovative cocktails. As the driving force behind Pictures and Cocktails, she designs bespoke cocktails and experiences. Additionally, she is the Founder and Executive Director of A Sip of Paradise Garden, a non-profit community garden for bartenders and hospitality professionals in Atlanta.

Keyatta’s impressive repertoire includes crafting the celebratory cocktail for the Liberian Olympic National Team, which has been adopted as the team’s official drink. She has been inducted into the Atlanta chapter of Les Dames d’Escoffier International and recognized as a member of Wine Enthusiast’s 2023 Future 40. Recently, she joined the board of Slow Foods Atlanta, aiming to expand her influence from the creative side of food to food justice, advocating for clean, fair, and healthy food for all.

As an esteemed speaker, Keyatta addresses topics such as philanthropy, community building, mental health, gardening, agriculture, black land ownership, equity in hospitality, and women in leadership. Despite her diverse interests, her passion for cocktails remains a constant focal point.

Tales Catalyst Partners

Catalyst is proud to share its presenting, supporting, and media partners, who help make the 2024 Tales Catalyst possible. Tales Catalyst 2024 is presented by Diageo Bar Academy with support from Don Q Rum, Korbel, Laird & Co, and Lyre’s Non-Alcoholic. Thank you to the Official Water of TOTC2024: Maison Perrier. The official Tales Catalyst Media Partner for 2024 is Provi.

Tales of the Cocktail® 2024

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, Tales of the Cocktail Foundation hosts its 22-year anniversary Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and will celebrate the theme of “Inspire.”

For more information on Tales of the Cocktail or Tales Catalyst, please visit the Tales of the Cocktail Foundation website, Instagram, Twitter, and Facebook.

ABOUT TALES OF THE COCKTAIL FOUNDATION:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

ABOUT SEVENFIFTY DAILY AND BEVERAGE MEDIA GROUP:

SevenFifty Daily is an award-winning online magazine about the business and culture of the beverage alcohol industry. Beverage Media Group contains a network of national, market-specific publications with industry insights and printed distributor pricing by region. Covering the three tiers of the alcohol industry, the publications connect a global community of drinks professionals, creating a space that fosters conversation and a platform for showcasing the people and ideas moving the industry forward. Both SevenFifty Daily and Beverage Media Group are Provi publications.

Image: 2023 Tales Catalysts event by Rush Jagoe

An AI-generated image of a male bartender preparing a Mojito cocktail

June 24, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Mojito

Drink Donnybrook: Mojito

by David Klemt

Hey, AI may be getting better at drawing hands. Also, I’m not sure about some of these bar tools…

Happy 440th-ish birthday to a rum-powered classic cocktail with a mashed-up, medicinal, mysterious, and complicated history: the Mojito.

Given that we can trace the Mojito to the 16th century, this drink more than justifies its classic cocktail status. Perhaps it’s deserving of placement on another tier of classic cocktail. Prototypical tipple, perhaps?

At any rate, some cocktail historians believe the Mojito’s origins reach as far back as 1586. However, we don’t know if we have to reach even further back in history for its creation. And nobody seems 100-percent certain who to credit for the creation of the Mojito.

Currently, most historians appear to think Sir Francis Drake is the inventor.

Now, before I proceed, let’s address Drake’s history.

A History of Significant Violence

Don’t let his title fool you into thinking he was a well-mannered gentleman; Drake was a pirate. Worse, he was a slave trader.

In fact, some label him one of the pioneers of the British slave trade.

He and his crews sacked and pillaged villages. They attacked ships for the sole purpose of plundering them. Drake was present for the Rathlin Island massacre, where in excess of 600 Scots and Irish were killed.

We’ll never know the overall death toll attributable to Drake and those under his command. Given that he was heavily involved in the slave trade, piracy, and raids, it’s at least in the hundreds.

“Firewater of Sugar Cane”

Personally, I don’t believe that we should give credit to Drake for inventing the Mojito. That honor should go to whoever gave him and his crew the ingredients for the drink.

If we accept that Drake and a small contingent landed on Cuban soil in search of medicine for scurvy and dysentery, an inhabitant of the island country created what would become the Mojito.

As a prevailing story goes, the Mojito was a tonic for a number of ailments, including the aforementioned scurvy and dysentery. In 1586, one of Drake’s crews was suffering from both (and probably other illnesses).

Upon their return from the shores of Cuba, the crew mixed the lime juice (which provided the vitamin C needed to combat scurvy), sugar cane juice, mint leaves, and aguardiente de caña they had been given by locals.

That last ingredient, the base for the tonic, translates to “firewater of sugar cane.”

Of course, we can argue over whether Drake or someone among his crew decided to create the tonic, or if they were told to so by the locals. I feel the answer is the latter, but I can’t prove my theory.

That said, aguardiente de caña can be considered the progenitor to rum. Dependent on a country’s rules regarding production and aging, aguardiente is the stage before the liquid can be labeled “rum” legally.

There was a time that a cocktail called “El Draque,” supposedly named for Drake, was popular in Cuba. So, where does the name “Mojito” come into the story?

No Concrete Answer

Prepare for a surprise: We don’t know with absolute certainty who named this cocktail, or when it attained its current moniker. This is in stark contrast to our previous Drink Donnybrook, which looks into the history of the Sazerac.

It’s possible, per historians, that African slaves named this drink. It could be tied to the Spanish word mojadito, which translates to “a little wet.” Or, perhaps, the cocktail is named for mojo, a Cuban seasoning with a lime base.

So, we don’t know exactly when the Mojito was invented. We don’t know exactly who invented it. And we don’t know who named it. We don’t even know when rum replaced aguardiente de caña in the recipe.

Even more frustrating is a bit of trivia related to one of the Mojito’s supposed greatest fans.

Supposedly, Earnest Hemingway loved Daiquiris and Mojitos. The following quote is attributed to the legendary writer:

“My Mojito in La Bodeguita and my Daiquiri in El Floridita.”

Allegedly (or allegedlies for my Letterkenny fans), Hemingway wrote that quote on the wall of La Bodeguita del Medio, where he supposedly crushed quite a few Mojitos.

Unfortunately, Hemingway biographers are dubious. They’re not not convinced Hemingway was a regular at La Bodeguita. Nor are they certain that the Mojito was in Hemingway’s cocktail repertoire.

What We Know

Well, I know this: We celebrate this iconic cocktail on July 11, National Mojito Day.

Oh, and we know that this drink holiday falls on a Thursday in 2024.

Of course, we also know that the Mojito is made with rum (now). Further, if you’d like to start an argument, I know that you can either declare the Mojito a member of the Sour, Fizz, or Punch family.

Finally, people around the world know the recipe, which you’ll find below. Cheers!

Mojito

2 oz. White rum
0.75 oz. Fresh-squeezed lime juice
0.5 oz. Cane syrup or simple syrup
10 Fresh mint leaves
Soda water to top
Mint leaves to garnish
Lime wheel or wedges to garnish

In a shaker or mixing glass, muddle the fresh mint leaves and syrup. Add the rum, fresh-squeezed lime juice, and ice. Either shake well or stir until well chilled. Strain into Collins glass over ice, then top with soda water, and garnish. Note: To serve as a swizzle, fill glass with pebble ice, strain the cocktail, gently swizzle, garnish, and serve.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

A street-art-style image of a thought bubble coming from a chef

June 19, 2024by David Klemt David Klemt No Comments

Concept Development: Idea to Execution

Restaurant Concept Development: From Idea to Execution

by Nathen Dubé

A big light bulb means a great, big idea is coming.

Creating a restaurant concept is an intricate process that requires blending creativity, an understanding of a given market, and business acumen.

From the initial idea to the grand opening, each step is crucial in ensuring that the restaurant not only stands out in a competitive market but also delivers a memorable dining experience.

In this comprehensive guide, we’ll explore the essential stages of restaurant concept development, providing insights and strategies to turn your vision into a thriving reality.

1. Ideation: Craft Your Vision

The journey of developing a restaurant concept begins with a compelling idea. This idea should reflect your passion, culinary expertise, and a clear understanding of your target market.

Below, how to start down the path from vision to reality.

Identify Your Niche

A deep understanding of the niche you want to fill in the market is critical. Are you aiming for a high-end fine dining experience, a casual eatery, a fast-casual concept, or a food truck?

Research current market trends, consumer preferences, and gaps in the market to find your unique angle.

Define Your Concept

Your concept should be a detailed description of your restaurant’s identity. This includes the cuisine, service style, ambiance, target audience, and overall theme.

For example, are you creating a rustic Italian trattoria, a chic urban sushi bar, or a family-friendly diner?

Create a Vision Statement

A vision statement is a concise description of what you want your restaurant to achieve, and how it will stand out. This statement will guide your decisions throughout the development process.

2. Market Research: Understanding the Landscape

Thorough market research is essential to validate your concept and refine your strategy. This step involves analyzing the competitive landscape, understanding customer preferences, and identifying potential challenges.

Analyze Competitors

Visit and analyze restaurants that could be considered competitors. Evaluate their strengths and weaknesses, menu offerings, pricing strategies, and guest experience.

Understanding what works and what doesn’t can help you position your restaurant effectively.

Understand Your Target Audience

Identify your target demographic in terms of age, income, lifestyle, and dining preferences. Conduct surveys, focus groups, and interviews to gather insights into what will attract and resonate with your guests.

Evaluate Location Options

Location is a critical factor in the success of a restaurant. Analyze different locations based on foot traffic, accessibility, visibility, and proximity to competitors. Consider the demographics of the area to ensure they align with your target audience.

3. Business Planning: Laying the Foundation

A well-crafted business plan is essential for securing funding and guiding the execution of your restaurant concept. It should outline your strategy, financial projections, and operational plan.

Executive Summary

Provide a concise overview of your restaurant concept, including the vision statement, target market, and unique selling proposition (USP).

Market Analysis

Summarize your market research, including competitor analysis, target audience insights, and location evaluation.

Marketing Strategy

Detail how you plan to attract and retain customers. This includes branding, advertising, promotions, and social media strategies.

Operational Plan

Describe your restaurant’s daily operations, including staff roles and responsibilities, supplier relationships, and inventory management.

Financial Projections

Provide detailed financial projections, including startup costs, operating expenses, revenue forecasts, and break-even analysis. This section should also include funding requirements, and potential sources of financing.

4. Branding and Design: Creating an Identity

Your restaurant’s brand and design play a crucial role in attracting guests, and creating a memorable dining experience.

This step involves developing your brand identity, designing the physical space, and creating marketing materials.

Develop Your Brand Identity

Your brand identity includes your restaurant’s name, logo, color scheme, typography, and overall visual style. Ensure that it reflects your concept and appeals to your target audience.

Design the Interior and Exterior

Work with architects and interior designers to create a space that reflects your concept and enhances the dining experience.

Consider factors such as layout, seating arrangements, lighting, and décor. The exterior should be inviting and reflect the brand’s identity.

Create Marketing Materials

Develop a website, social media profiles, menus, and promotional materials that align with your brand. High-quality photography and compelling content are essential for attracting customers and creating a strong online presence.

5. Menu Development: Crafting Culinary Offerings

The menu is the heart of your restaurant concept. It should reflect your vision, appeal to your target audience, and be feasible to execute consistently.

Design a Balanced Menu

Create a menu that offers a variety of dishes that reflect your concept. Ensure a balance of flavors, textures, and price points.

Consider dietary restrictions and preferences to cater to a diverse customer base.

Cost and Pricing

Accurately cost each menu item to ensure profitability. Consider ingredient costs, portion sizes, and preparation time.

Set prices that reflect the value of your offerings while remaining competitive in the market.

Test and Refine

Conduct taste tests and gather feedback from potential guests, industry professionals, and staff. Use this feedback to refine your dishes and ensure they meet your quality standards.

6. Staffing and Training: Building Your Team

Your staff is a crucial component of your restaurant’s success. Hiring the right team and providing comprehensive training ensures a consistent and high-quality dining experience.

Hire Skilled Staff

Recruit chefs, servers, bartenders, and other staff who have the skills and experience needed to execute your concept. Look for individuals who are passionate about your vision and have a strong work ethic.

Develop Training Programs

Create comprehensive training programs that cover everything from food preparation and presentation to customer service and safety protocols. Regular training sessions and evaluations help maintain high standards.

Foster a Positive Culture

Encourage a positive and collaborative work environment. Recognize and reward outstanding performance, and address issues promptly to maintain morale and productivity.

7. Marketing and Promotion: Attracting Customers

Effective marketing and promotion are essential for attracting customers and building a loyal guest base. This involves both online and offline strategies to generate buzz and drive traffic.

Leverage Social Media

Use social media platforms to showcase your restaurant’s unique offerings, engage with potential customers, and build a community. Share high-quality photos, behind-the-scenes content, and promotions to attract and retain followers.

Collaborate with Influencers

Partner with local influencers and food bloggers to reach a wider audience. Inviting them to dine at your restaurant and share their experiences can generate valuable word-of-mouth promotion.

Host Events and Promotions

Organize events such as soft openings, tastings, and special promotions to generate excitement and attract customers.

Consider loyalty programs and discounts to encourage repeat visits.

Public Relations

Reach out to local media outlets and food critics to secure coverage of your restaurant. Positive reviews and features can significantly boost your visibility and credibility.

8. Execution: Bringing Your Concept to Life

The final step is the execution of your concept.

This involves managing the logistics of opening day, ensuring a smooth operation, and continually refining your approach based on feedback and performance.

Prepare for Opening Day

Ensure that all permits and licenses are in place, staff are trained, and inventory is stocked.

Conduct a soft opening to test your operations and make any necessary adjustments.

Monitor Operations

Regularly evaluate your restaurant’s performance, including customer feedback, financial metrics, and operational efficiency. Use this data to identify areas for improvement and implement changes as needed.

Stay Adaptable

The restaurant industry is dynamic, and trends can change quickly. Stay informed about industry developments and be willing to adapt your concept to meet evolving customer preferences and market conditions.

Conclusion

Restaurant concept development is a multifaceted process that requires careful planning, creativity, and execution.

Following these steps to guide your vision and transform it into a brick-and-mortar reality. Doing so will give you the strongest chance to create a restaurant that stands out in the market, and that delivers a memorable dining experience.

Remember, the key to success lies in a clear vision, thorough research, strategic planning, and a commitment to excellence.

Embrace the journey, learn from each step, and watch your restaurant concept come to life, delighting diners and making a lasting impact in the culinary world.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

June 18, 2024by David Klemt David Klemt No Comments

The 2024 Spirited Awards: Top 4 Finalists

The 2024 Spirited Awards: Top 4 Finalists

by David Klemt

This is what Shutterstock’s AI think a Spirited Award looks like. At least the spelling is accurate.

We’re excited to share the top finalists in each of the 2024 Spirited Awards categories, announced by the Tales of the Cocktail Foundation.

It’s a monumental task to come up with the top-ten nominees, I’m certain. So, I can only imagine what it’s like to remove six well-deserving nominees from each category.

As regular readers of KRG Hospitality probably know by now, I do have a bit of bias for venues and industry pros in Las Vegas, New Orleans, Chicago, and basically the entirety of Canada. The same can be said for Bar Hacks podcast guests.

However, I’m just excited to see such amazing people, venues, and outlets receive Spirited Awards recognition. This time around, I’ll keep my bar biases to myself.

With that said, we do know four of this year’s recipients already. We’ll learn who took home the rest of the awards on Thursday, July 25.

Helen David Lifetime Achievement Award presented by William Grant & Sons

Hidetsugu Ueno

Timeless International Award presented by Tales of the Cocktail Foundation

Café Pacifico — London, UK

Timeless U.S. Award presented by Tales of the Cocktail Foundation

The Buena Vista — San Francisco, CA

Tales Visionary Award Presented by Johnnie Walker

Colin Asare-Appiah

Congratulations to the winners above, and cheers to the finalists below!

US Categories

US Bartender of the Year presented by Pernod Ricard

McLain Hedges — Yacht Club, Denver, CO
Christine Kim — Service Bar, Washington, D.C.
Kapri Robinson — Allegory, Washington, D.C.
Masa Urushido — Katana Kitten, New York, NY

Best US Bar Mentor presented Jameson Irish Whiskey

Anu Apte
Jason Asher
Kate Gerwin
Alex Jump

Best US Brand Ambassador presented Tales of the Cocktail Foundation

Tad Carducci — Gruppo Montenegro
Benny Hurwitz — Campari American Whiskeys
Anna Mains — Monkey Shoulder
Natasha Sofia — Mijenta Tequila

Best US Bar Team presented by William Grant & Sons

Century Grand — Phoenix, AZ
Jewel of the South — New Orleans, LA
Pacific Cocktail Haven — San Francisco, CA
Service Bar — Washington, D.C.

Best US Cocktail Bar presented by Del Maguey Mezcal

Double Chicken Please — New York, NY
Happy Accidents — Albuquerque, NM
Overstory — New York, NY
Yacht Club — Denver, CO

Best US Hotel Bar presented by Grey Goose

Allegory at the Eaton Hotel — Washington, D.C.
Little Rituals at the Residence Inn/Courtyard by Marriott — Phoenix, AZ
Pacific Standard at the KEX Portland — Portland, OR
The Sazerac Bar at The Roosevelt New Orleans — New Orleans, LA

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

Cleaver – Butchered Meats, Seafood & Classic Cocktails — Las Vegas, NV
Jaguar Sun — Miami, FL
Kumiko — Chicago, IL
Palomar — Portland, OR

Best New US Cocktail Bar presented by Diageo Bar Academy

Cobra — Columbus, OH
Medium Cool Cocktail Lounge — Miami Beach, FL
Paradise Lost — New York, NY
Superbueno — New York, NY

International Categories

International Bartender of the Year presented by Tales of the Cocktail Foundation

Lorenzo Antinori — Bar Leone, Hong Kong, China
Kate Boushel — Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada
Eric van Beek — Handshake Speakeasy, Mexico City, Mexico
Luke Whearty — BYRDI, Melbourne, Australia

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Ryan Chetiyawardana
Iain McPherson
Danil Nevsky
Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Claudia Cabrera — Fratelli Branca
Jesse Estes —Tequila Ocho
Caitlin Hill — Rémy Cointreau
Dave Mitton — Lot 40 / J.P. Wiser’s

Best International Bar Team presented by Tales of the Cocktail Foundation

Handshake Speakeasy — Mexico City, Mexico
Hanky Panky — Mexico City, Mexico
Jigger & Pony at the Amara Hotel — Singapore
Panda & Sons — Edinburgh, Scotland

Best International Cocktail Bar presented by PATRÓN Tequila

🔶🟥🔵— London, UK
ALQUÍMICO — Cartagena des Indias, Colombia
Handshake Speakeasy — Mexico City, Mexico
Satan’s Whiskers — London, UK

Best International Hotel Bar presented by Fords Gin

ARGO at the Four Seasons — Hong Kong, China
BKK Social Club at Four Seasons Bangkok — Bangkok, Thailand
Charles H. at the Four Seasons Hotel — Seoul, South Korea
Side Hustle at The NoMad Hotel London — London, UK

Best International Restaurant Bar presented by Gin Mare

ARCA Tulum — Tulum, Mexico
Bar Kismet — Halifax, NS, Canada
Burnt Ends Bar — Singapore
Danico — Paris, France

Best New International Cocktail Bar presented by Diageo Bar Academy

Bar Leone — Hong Kong, China
Bar Nouveau — Paris, France
Bar Us — Bangkok, Thailand
Cat Bite Club — Singapore

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

Don Fulano 20th Anniversary Añejo
J. Rieger & Co. Monogram Whiskey 2023 Kansas City Whiskey – Solera Reserve
Worthy Park 109
YUZUCO Yuzu Super Juice

World’s Best Cocktail Menu presented by Diageo Bar Academy

Allegory at the Eaton Hotel — Washington, D.C.
ALQUÍMICO — Cartagena des Indias, Colombia
Handshake Speakeasy — Mexico City, Mexico
Jigger & Pony at the Amara Hotel — Singapore

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

Baba Au Rum — Athens, Greece
Eleven Madison Park — New York, NY
Multnomah Whisk{e}y Library — Portland, OR
Origin Bar at the Shangri-La Hotel — Singapore

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

CLASS magazine
SevenFifty Daily
The Cocktail Lovers
The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

Bartender At Large
Like•a•ble Cocktails by Kaitlyn
Perspectives by Campari Academy
Radio Imbibe

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

“A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch
“Facing Rum’s Problematic Past Is Allowing Producers to Embrace the Spirit’s Future,” by Christine Sismondo, for Imbibe
“Indigenous Women Working in Mezcal Are Ready to Be Recognized for Their Work,” by Shayna Conde, for Wine Enthusiast
“Meet the People Keeping Queer Bars Safe,” by Rax Will, for Punch

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

How to Taste: A Guide to Discovering Flavor and Savoring Life by Mandy Naglich
ICE: From Mixed Drinks to Skating Rinks–a Cool History of a Hot Commodity by Amy Brady
Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin
The Maison Premiere Almanac Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur: A Cocktail Recipe Book by Joshua Boissy, Krystof Zizka, Jordan Mackay, William Eilliott

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES 2024 SPIRITED AWARDS® TOP FOUR FINALISTS

The 18th annual Spirited Awards® celebrates global excellence in the drinks industry and recognizes professionals, organizations, and establishments shaping the cocktail community

NEW ORLEANS, LA (June 17, 2024) — Tales of the Cocktail Foundation (TOTCF) is honored to announce the Top Four Finalists for the 18th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® has become one of the industry’s most revered awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. In partnership with Forbes, the Spirited Awards® official media partner, TOTCF will honor recipients during the Tales of the Cocktail® (TOTC) conference, which is celebrating its 22nd-year in New Orleans from July 21-26, 2024.

The Spirited Awards® are comprised of industry accolades, both domestic and international, writing and media awards, and overall awards that transcend regionality, including World’s Best Cocktail Bar and World’s Best Cocktail Menu. Today, Tales of the Cocktail Foundation is proud to announce the Top Four finalists of each category, in addition to the recipients of the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. The awards categories spotlight a range of talent from bartenders, journalists, brand ambassadors, and industry luminaries, to brands and media, to ensure each aspect of the industry is represented and recognized for its incomparable contributions.

“It is with immense pleasure that we celebrate those propelling the cocktail industry forward and amplifying their craft within their respective communities,” said Charlotte Voisey, Spirited Awards® Overall Chair. “We are honored to announce our Top Four Finalists for the 2024 Spirited Awards and recognize the incredibly talented individuals receiving the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. Their love-affair with hospitality and dedication to advancing the industry is awe-inspiring. We are excited to celebrate and honor them at the 18th annual Spirited Awards.”

[See above for the top-four finalists in each category.]

The 18th Annual Spirited Awards® Ceremony

The 18th annual Spirited Awards® Ceremony will be celebrated on July 25, 2024, at the Fillmore New Orleans. For those who are interested in attending the Spirited Awards®, two tiers of tickets are now available – Spirited Awards® Ceremony Side Seating and Spirited Awards® Ceremony Stadium Seating. Additional information and to purchase tickets, please visit the Spirited Awards® website.

Spirited Awards® Judges

Below is a list of Spirited Awards® Chairs, responsible for overseeing the judging process this year:

Spirited Awards® Overall Chair
- Charlotte Voisey
Asia Pacific Co-Chairs
- Sam Bygrave
- Andrew Ho
- Symphony Loo
- Charmaine Thio
Canada Co-Chairs
- Kate Boushel
- Jonathan Smolensky
Europe Co-Chairs
- Stephanie Jordan
- Roberta Mariani
Latin America & Caribbean Co-Chairs
- Carlos Aguinsky
- Georgina Barbachano García
Middle East & Africa Co-Chairs
- Stephen “KOJO” Aidoo
- Caitlin Hill
- Nana Sechere
U.S. Central Co-Chairs
- Joshua Gandee
- Lynn M. House
U.S. East Co-Chairs
- Jackson Cannon
- Jaymee Mandeville
U.S. West Co-Chairs
- Jason Asher
- Erin Schaeferle
Timeless Co-Chairs
- Jared Brown
- Anistatia Miller
Writing & Media Co-Chairs
- Ryan Chetiyawardana
- Emma Janzen
- Sandrae Lawrence

Spirited Awards® judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling. Drawing on their years of experience and their knowledge of the current work being done locally, nationally, and internationally, together the judges can evaluate nominees from far and wide to ensure that the Spirited Awards® represents the breadth and diversity of the global drinks industry.

Tales of the Cocktail Foundation’s Spirited Awards® Committee is dedicated to valuing the inclusion of the communities the foundation serves, by ensuring that our judging panel reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality. Recognizing that inclusion is key to a well-represented committee, TOTCF strives to ensure that we have an equitable representation of gender across the judging panel. The Spirited Awards® are not based on popular vote and all nominations are evaluated by their respective judging committees.

Spirited Awards® Directory

Tales of the Cocktail is pleased to share the Spirited Awards® Directory giving discerning imbibers a comprehensive compendium of all Spirited Awards® winners and nominees from the past 18 years. This resource is updated annually, making it a go-to guide for planning the perfect drinking and dining itinerary. Access Spirited Awards® Directory to explore award-winning bars.

A Special Thanks: Spirited Awards® Sponsors

Tales of the Cocktail Foundation would like to thank all of its Spirited Awards® sponsors: Del Maguey Mezcal, Diageo Bar Academy, Fords Gin, G. H. Mumm Champagne, Gin Mare, Grey Goose, House of Lustau, Jameson Irish Whiskey, Johnnie Walker, Lyre’s Non-Alcoholic, PATRÓN Tequila, Pernod Ricard, and William Grant & Sons.

To follow along for additional information on the Tales of the Cocktail Foundation, please visit the website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

About Forbes

Forbes champions success by celebrating those who have made it, and those who aspire to make it. Forbes convenes and curates the most influential leaders and entrepreneurs who are driving change, transforming business and making a significant impact on the world. The Forbes brand today reaches more than 140 million people worldwide through its trusted journalism, signature LIVE and Forbes Virtual events, custom marketing programs and 42 licensed local editions in 68 countries. Forbes Media’s brand extensions include real estate, education and financial services license agreements.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) platform.

A Sazerac cocktail on a counter inside a rustic apothecary shop

June 17, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: The Sazerac

Drink Donnybrook: The Sazerac

by David Klemt

That’s quite a full Sazerac, but I’m more interested in what this particular AI platform thinks that powder next to the cocktail is…

We celebrate the Sazerac, nearly 200 years old and known to many as America’s first cocktail, on Sazerac Cocktail Day, which falls on a Sunday this year.

Refreshingly, we know who should credit for its creation. Further, we can trace it back to a year, and even a location.

In that regard, this won’t be like other Drink Donnybrook articles. The only bold, debate-inducing claims I can really make relate to the base spirit, year of creation, and that my first-ever Sazerac was awful. Oddly, this less-than-stellar Sazerac was made for me at an incredibly popular bar in New Orleans.

Well, sometimes bartenders have off days. I’ve been back to that bar, and had a great time with a great Sazerac. It’s absinthe under the bridge.

Speaking of absinthe, that anise-flavored spirit is a core element of this classic cocktail. Much like some people say “No Negroni without Campari,” there’s no Sazerac without an absinthe rinse.

Now, onto the base of this legendary drink. While bartenders have been making it with rye whiskey for decades, the original recipe calls for Cognac. More specifically, it was made with Sazerac de Forge & Fils. Voila—the drink bears the name of the brandy used at its creation. (Hey, speaking of brandy, check out my Donnybrook article about the Brandy Alexander.)

Cold water, an ice cube, and Peychaud’s bitters round out the ingredients list for a Sazerac. And it’s that last item that reveals the drink’s creator.

The Official Cocktail of New Orleans

Roughly a decade into the 1800s, Antoine Peychaud arrived in New Orleans, Louisiana. Reliable records are a bit difficult to come by, so we don’t know his precise arrival date.

However, historians seem confident that Peychaud did open an apothecary in New Orleans in 1832. (According to one source I came across, Pharmacie Peychaud was opened in 1841.) The next time you’re in NOLA, you can visit the location of said apothecary: 437 Royal Street. Originally, the address was 123 Royal Street. Today, it’s the home of James H. Cohen Antique Weapons & Rare Coins. It’s a fun spot to pop into, by the way.

As you’re likely well aware, apothecaries were precursors to pharmacists and chemists. They served their communities from ye olde apothecary shoppes, and their medicine often consisted of alcohol.

Peychaud crafted his namesake bitters and used them to create an elixir that treated his customers’ illnesses. That medicinal elixir would become the Sazerac. Again, this potion was made with Sazerac de Forge & Fils Cognac, absinthe, and Peychaud’s bitters.

Intriguingly (to me), the Sazerac House—a must-see attraction in NOLA—claims the Sazerac became famous in the 1850s at the Sazerac Coffee House. So, it could’ve taken the Sazerac 20 years to evolve from medicine to cocktail.

On the topic of cocktails, some people attribute Peychaud with inventing the word “cocktail.” Many historians have labeled this claim as false.

Over time, it became difficult to source the cocktail’s eponymous brandy, so the recipe changed to rye whiskey. Some bartenders craft their Sazeracs with other spirits, and will even split their bases. For example, you should try a Sazerac made with a split base of Cognac and rye.

Original Sazerac

Behold, the original Sazerac cocktail recipe.

2 oz. Sazerac de Forge & Fils Cognac
3 to 4 dashes Peychaud’s Bitters
0.5 teaspoon Cold water
1 Sugar cube
Absinthe, to rinse
Lemon peel, to garnish

You’ll want to have chilled rocks glasses on hand for this cocktail. To start, rinse the glass with absinthe. In a mixing glass, muddle the bitters, water, and sugar cube. Add ice and the Cognac to the mixing glass, and stir until well chilled. Strain, garnish, and serve.

As stated earlier, most modern-day recipes call for rye whiskey rather than Cognac. Experiment with bases—including splits—to craft your signature Sazerac.

In 2008, lawmakers in Louisiana passed legislation that made the Sazerac the Official Cocktail of New Orleans. Sazerac Cocktail Day is on June 23, which falls on a Sunday in 2024. Cheers!

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

A frustrated cartoon slice of pizza carrying a suitcase and leaving the state of California

June 14, 2024by David Klemt David Klemt No Comments

FAST Act Fallout far from Finished

FAST Act Fallout far from Finished

by David Klemt

Have you ever seen a more frustrated slice of pizza in your life? I doubt it.

The battle over the implementation of California’s FAST Act appears to be heating up further, with multiple parties attempting to land blows on one another.

Depending on the source, the Golden State’s fast-food minimum-wage hike to $20 per hour is either killing jobs or adding them. One side says that limited-service and quick-service restaurants have shed nearly 10,000 jobs since Governor Gavin Newsom signed the FAST Act into law.

On the other side, proponents are pointing to data the Bureau of Labor Statistics (BLS) released recently to paint the situation in a better light. According to this data, LSRs in California added 4,500 jobs between September of last year and April of this year.

However, those unhappy with the FAST Act have downplayed this net gain in fast-food jobs. According to reports, that increase in jobs represents a recurring seasonal trend. Further, some sources claim that the data showing a gain in jobs includes restaurants other than LSRs, so the information is being spun to look positive.

One group is so unhappy with Gov. Newsom’s implementation of the FAST Act, they released an obituary-style ad to make their grievance known.

“In Memoriam”

Below, a social media post displaying the “in memoriam” ad from the California Business and Industrial Alliance (CABIA).

📢 Today, we called out @GavinNewsom in a full-page ad in USA Today for the harmful impact of California’s recent minimum wage hike on fast-food restaurants. Nearly 10,000 jobs lost since AB 1228 was signed into law. CA deserves better policies that support growth and stability.… pic.twitter.com/CCpAk3L2j0

— @cabia (@cabia_speakup) June 6, 2024

The full-page ad is available for viewing here.

Jonathan Maze, editor-in-chief of Restaurant Business, also spoke out against California’s $20 minimum wage for fast-food workers.

During an appearance on FOX & Friends First, Maze addressed how the state handled the pay hike.

“You’ve got two issues, really. You have the fact that it was done almost overnight,” said Maze. “You have the fact that it was a 25-percent increase in the wage rate. Both of those things happening simultaneously, is a really hard thing for restaurants’ bottom line, and you’re seeing the effects of it.”

Brand Relocation

In a development that won’t assuage Gov. Newsom’s critics, a California-born fast-food brand has announced it’s leaving the state.

Blaze Pizza, which opened its first location in Irvine, California, in 2012, has announced the relocation of its headquarters to Atlanta, Georgia. Currently, the brand’s headquarters is located in Pasadena. The move will take place later this year, and it’s not expected to impact the company’s roughly 7,500 employees.

It will, however, impact Blaze Pizza’s taxes. Moving to Atlanta will reduce the QSR’s corporate tax rate by at least a third.

This begs a couple questions: Is this simply a business-savvy move that will reduce Blaze’s taxes and allow it to allocate more resources to further the brand’s growth? Or did the brand analyze the FAST Act’s impact on its bottom line and decide to flee the state for greener pastures?

One can argue the situation is closer to the former than the latter, as Blaze has stated that store-level employees won’t be impacted by the reorganization.

But on the other side of the coin, one can argue the move to Atlanta is a direct response to FAST. Cutting taxes by a third (if not more) may help Blaze avoid restaurant-level job cuts or store closures.

Messy

One thing is mostly clear regarding California and the FAST Act: the situation, so far, is messy.

The tendency is usually to say that as things play out, data will tell the tale. Unfortunately, as this situation is showing us, that’s not always the case. Data is being spun to support agendas.

One thing I’ll say is that I’m happy some fast-food workers’ lives are improving. Or, at least their wages have gotten better. But, of course, if their employers are cutting hours or eventually closing stores, is that improvement sustainable?

And then there are the guests. Reports appear to indicate that more and more Americans now perceive fast food to be a luxury. That doesn’t bode well for LSRs and QSRs in California in particular, nor for fast-food operators across the US.

This situation is complex, with many factors impacting California’s restaurant workers, operators, and guests. We likely won’t know the true impact of the FAST Act until the end of this year, at the earliest.

Other states looking at implementing similar measures should keep their eyes trained on California before moving forward. Legislators need to meet and actually listen to independent and chain operators, along with people representing the workers in good faith.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

Cartoon image of an anthropomorphic cicada wearing a toque and holding a pot

June 11, 2024by David Klemt David Klemt No Comments

Emerging Trend: Cicada Skewer, Anyone?

Emerging Trend: Cicada Skewer, Anyone?

by David Klemt

Need a cicada tattoo? Here ya go!

Two broods of cicadas, numbering in the trillions of insects, have been emerging throughout the US, and this may present operators with opportunity.

Brood XIII is emerging throughout the Midwest, while Brood XIX is making their presence known in the Midwest and Southeast.

I think it’s clear where I’m going with this: operators can put cicadas on their menus.

This suggestion comes with a few crucial caveats:

Harvesting must be done with care, and in safe areas.
The preparation must ensure guests can handle and consume the cicadas safely.
Operators must do their due diligence to make certain that preparing and serving cicadas is permitted in their venue’s jurisdiction.

With that out of the way, eating cicadas isn’t as unusual as it sounds. According to experts on the subject, people have been eating cicadas for centuries.

It’s likely anyone reading this has heard over the years that some insects are excellent sources of protein. Well, according to people who know more about eating bugs than I, this applies to cicadas. I’ve eaten a scorpion (not a live one) but it wasn’t prepared to make it delicious or even palatable, so…I’m no expert. (For those wondering, it was dry, mostly flavorless, and I didn’t enjoy it.)

Since there are people out there who know about these things, and because the internet exists, I dug into the topic of eating cicadas. I’m not telling anyone they need to put these on their menu, of course. But for those who are curious and enterprising enough to do so, what I’ve learned is below.

Harvesting

If an operator’s going to bring cicadas into theirr business, they need to be smart and careful about it, and do so within the bounds of the law.

The source area should be free from pesticides. Along those lines, the cicadas need to come from an area free of other contaminants.

From what I found online, one of the best approaches is to venture to places that don’t see much traffic. This should reduce the possibility of guests consuming harmful chemicals.

Think about it: If someone’s just grabbing cicadas out of a busy neighborhood or within a commercial or industrial area, the critters may have been subjected to lead, fertilizers, unsafe fluids, gasoline, diesel, etc.

But what about actually catching them? Well, there’s more than one approach. One can either hunt them quite early in the morning, when they’ve emerged and are starting to climb trees or tree stumps. Or, they can try an hour or two after dark, looking around the lower part of tree trunks and stumps. Cicadas with white wings are in their teneral state, which means they’re soft.

Another tip? The exoskeletons aren’t pleasant. So, some experts suggest waiting for them to molt before grabbing them. Most sources I found—I think I’ve read too much about this topic—recommended freezing cicada hauls immediately.

I’ll add this, as well. Operators who know foragers in their area of business can check in with them to see if they’re harvesting cicadas. Again, operators need to find out as much as they can about where the cicadas come from, how they’re being harvested, etc.

Preparation

While researching this topic, cooking cicadas before consuming them was a constant refrain. Eating them raw is viewed as not worth the risk of making one’s self sick.

Anyone still reading this and considering putting cicadas on their menu must keep the guest experience in mind. Sure, this is an adventurous, gimmicky thing to try. It still needs to be memorable and enjoyable.

So, serving cicadas that haven’t been “shelled” should be avoided. Further, the wings and legs should be removed as these can be very hard and unpleasant in terms of mouthfeel.

Along with not eating them raw, experts also want people to wash cicadas thoroughly before cooking them. In fact, I’m going to go ahead and opine that operators and their kitchen teams handle cicadas as though they’re raw chicken. Behave accordingly and responsibly.

A couple sources suggested blanching cicadas in boiling water for at least a minute, then freezing them until it’s time to prepare them.

When it comes to actually cooking them, it seems the sky’s the limit. Boil them, fry them, air fry them, grill them, roast them…

KRG Hospitality’s very own chef-consultant, Nathen Dubé, has a couple of suggestions for operators to consider.

First off, he suggests battering and frying cicadas. Serve them with a lime aioli “to play off the earthy asparagus and green pea flavour of the cicadas.”

Nathen also recommends skewering cicadas and grilling them over charcoal. Brush the cicadas with a soy-ginger-scallion sauce continuously “to play off the natural nutty flavour.” You can read culinary articles from Nathen here, here, and here.

I don’t know if Brood XIII and Brood XIX taste differently, or which is nutty and which is earthy. So, operators are going to have to try them to find out.

Caution

Multiple sources warn that cicadas can be unsafe for people with shellfish allergies.

So, people who are allergic to shrimp, for example, probably shouldn’t eat cicadas. Owners, operators, kitchen team, and servers and bartenders need to know this, and caution guests appropriately.

Another important warning? Cicadas can, it turns out, be high in mercury. This means that women who are pregnant or lactating, and young children, should either limit how many cicadas they consume or avoid them altogether.

Lastly, I did look up the safe minimum internal temperature for cicadas. Supposedly, that temperature is 145 degrees Fahrenheit.

As far as pricing, I’ll put this here: I found an online source selling a tin of five cicada nymphs for $13. Also, a restaurant that creates a buffet-style, bug-eating experience charges about $17 per adult.

Putting cicadas on the menu can be a lucrative opportunity to drive traffic and engage with guests. However, preparation and service must be done legally and responsibly.

Disclaimers: 1. This content is for informational purposes only, and should not be used as legal or other advice. This article does not constitute professional advice, nor does any information constitute a comprehensive or complete statement of the matters discussed, the law, or liability. This information is of a general nature and does not address the circumstances of a specific individual or entity. The reader of this information alone assumes the sole responsibility of evaluating the merits and risks associated with the use of any information before making any decisions based on such information. 2. The image at the top of this article was generated by an Artificial Intelligence (AI) system.

Image: Shutterstock.

AI-generated image of a Caesar salad in a bowl on a table with a birthday cake on top of it

June 10, 2024by David Klemt David Klemt No Comments

Happy Hundredth to the Caesar Salad!

Happy Hundredth to the Caesar Salad!

by David Klemt

AI generated some truly unhinged abominations before creating this image.

In about a month you and your kitchen team have the opportunity to pull out all the stops and celebrate an iconic menu item with your guests.

Whereas it’s often difficult to impossible, in contrast, to trace the origins of classic cocktails, we know much of the history of this particular dish. Driven by a restaurant in Tijuana, the Caesar salad will receive recognition on its hundredth “birthday” on July 4.

Or, more accurately, Caesar’s Restaurante Bar is planning a festival to celebrate the salad during the first week of July.

Given the attention this festival is receiving, savvy operators can also plan promotions around the Caesar salad.

Origins: Known

First, let’s get one of the greatest misconceptions surround this salad out of the way. No, it’s not named for Julius Caesar.

Next, let’s dispel another myth. No, the Caesar salad wasn’t around in Rome during Caesar’s reign. Well over two thousand years separate his five-year rule and the creation of this salad.

Rather, the salad carries the name, quite simply, of its creator, Cesare Cardini.

In 1913, Cardini traveled to New York City, and then headed to Montréal. He would return to Italy eventually, then come back to the US in 1919.

Before heading to Tijuana, Cardini ran at least one restaurant in Sacramento. Per reporting, he chose Tijuana—where he operated several restaurants and a hotel—to get around Prohibition.

Cardini’s daughter Rosa shared the salad’s story in 1987 with the Honolulu Star-Bulletin. According to Rosa, an overwhelming number of guests arrived at her father’s hotel a hundred years ago. Of course, these guests also slammed the restaurant.

Cardini didn’t have enough fresh veggies to feed everyone, so he chose to improvise. Part of that improvisation was putting on a performance, preparing the first-ever Caesar salad in the dining room in front of the guests.

So, tableside is the traditional, original preparation, an interesting detail.

More Misconceptions

The Caesar, in its original preparation, consists of a handful of specific ingredients. Cardini used romaine hearts, eggs, lemons, Worcestershire sauce, garlic-infused oil, Parmesan cheese, salt, and croutons.

However, per Rosa, it’s not just the namesake of the salad and its country of origin that people get incorrect. You’ll notice that anchovies aren’t among the ingredients. Neither are mayonnaise or Dijon mustard. And as far as the finer details, Rosa told the Honolulu Star-Bulletin that her father didn’t use raw eggs. Instead, they had been coddled, or boiled for one minute.

Another mistake for which Rosa expressed her disdain is tableside preppers putting all of the ingredients into a bowl at the same time to toss them. There’s a proper order, and you’ll find it at the bottom of this article.

Finally, Rosa noted that the appropriate method of tossing the romaine hearts is to use a gentle, under-over rolling technique. This approach prevents bruising of the leaves when done correctly.

Now, guests visiting bars and restaurants in America will have expectations on the Fourth of July. It’s likely that celebrating the Caesar salad isn’t one of them. So, operators should consider promoting their Caesars in the days before and just after that major holiday.

The Original

Below, the proper order to prepare a traditional Caesar salad, per Rosa Cardini. Following the instructions will yield four servings.

I’m going to skip the steps of making the garlic-infused oil and croutons in house.

The hearts (outer leaves removed) of two medium romaine lettuce heads should be cold and crisp. These can be kept whole or broken into two-inch lengths.
Pour four ounces of the infused oil over the leaves, and sprinkle them with salt and pepper.
Using the aforementioned proper technique, toss the leaves two or three times.
Break the coddled—not raw—eggs over the leaves. Add eight to ten drops of Worcestershire sauce along with the juice of two lemons. Again, toss two or three times.
Add six to eight tablespoons of Parmesan cheese and a half-cup of croutons (made with day-old white bread and a touch of the infused oil, traditionally), and toss again.
Serve on chilled salad plates.

There you have it. The original preparation.

According to Rosa, many guests simply picked up the leaves and ate them like slices of toast. Today’s guests will likely prefer a fork, but that’s an interesting note.

Of course, people enjoy putting their spin on this classic dish. In particular, adding all manner of proteins is a popular way to personalize a Caesar salad.

Recently, I tried a Caesar to which Everything But the Bagel seasoning had been added. Not bad.

Given its adaptability, it could be a good idea to create an LTO Caesar menu with the original at the top, along with two or three variations.

And, hey, while you’re at it, consider offering a Caesar cocktail (another very customizable item) alongside the Caesar salad. Why not?

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list

June 7, 2024by David Klemt David Klemt No Comments

The World’s Best Restaurant: 2024

Barcelona is Home to the 2024 World’s Best Restaurant

by David Klemt

Plénitude restaurant in Paris, France, number 18 on the 2024 World’s 50 Best Restaurants list. Winner of the Gin Mare Art of Hospitality Award 2024.

Revealed at an awards ceremony hosted by Wynn Las Vegas, The World’s Best Restaurant—and The Best Restaurant in Europe—is located in Barcelona, Spain.

Helmed by three incredible chefs, Disfrutar earned the number-one spot on the 2024 World’s 50 Best Restaurants list. Providing a hint of what guests can expect, the restaurant’s name translates to “Enjoy.”

Interestingly, the trio of chefs—Oriol Castro, Mateu Casañas and Eduard Xatruch—were members of the senior creative team at El Bulli. To provide a measure of context, El Bulli clinched the top spot on the very first World’s 50 Best Restaurants list in 2002. The legendary restaurant would go on to earn number one again in 2006, 2007, 2008, and 2009.

So, it’s not a stretch to say that when Chefs Oriol, Casañas, and Xatruch opened Disfrutar in 2014, the restaurant world expected amazing achievements. By 2018, the three chefs led their restaurant to a debut on the 2018 World’s 50 Best Restaurants ranking, finding themselves at number 18. Just a year later, Disfrutar reached number nine on the list.

For our Canadian and American readers, I’m going to reveal two bits of news now. First, there are no Canadian restaurants on this year’s top 50 list. That means that taken together with the expanded, 51 to 100 ranking, Canada is a no-show.

Second, only two American restaurants landed among the 50 best restaurants in the world. One is in New York, the other, California. There are three other American restaurants—two in New York City and one in Chicago—on the expanded list. However, a Los Angeles restaurant, Kato, bagged the Resy One To Watch Award 2024.

In contrast, Mexico City is home to three restaurants in the top 50, as Lima and Tokyo. Paris and Bangkok each boast four restaurants, grabbing the most spots.

Salud to Disfrutar, and cheers to every restaurant team that earned their way onto the 2024 list!

World’s 50 Best Restaurants 2024: 50 to 11

Uliassi (Senigallia, Ancona, Italy)
La Colombe (Cape Town, South Africa)(New entry)
Hiša Franko (Kobarid, Gorizia, Slovenia)
Schloss Schauenstein (Fürstenau, Graubünden, Switzerland)
SingleThread (Healdsburg, California, US)(Re-entry)
Arpège (Paris, Île-de-France, France)(Re-entry)
Mingles (Seoul, South Korea)(New entry)
Nobelhart & Schmutzig (Berlin, Germany)(Sustainable Restaurant Award 2024)
Ikoyi Restaurant St. James’s (London, England, UK)
Mayta (Lima, Peru)
Le Du (Bangkok, Thailand)
Piazza Duomo (Alba, Piedmont, Italy)
Sorn (Bangkok, Thailand)(Re-entry)
Oteque (Rio de Janeiro, Brazil)(Re-entry)
The Jane (Antwerp, Flanders, Belgium)
Frantzén (Stockholm, Södermanland and Uppland, Sweden)
Rosetta (Mexico City, Mexico)
Pujol (Mexico City, Mexico)
Den (Tokyo, Kantō, Japan)
Belcanto (Lisbon, Portugal)
Restaurant Tim Raue (Berlin, Germany)
Boragó (Santiago, Chile)
Elkano (Getaria, Gipuzkoa, Spain)
A Casa do Porco (São Paulo, Brazil)(The World’s Best Female Chef 2024: Chef Janaína Torres)
The Chairman (Hong Kong)(Highest Climber Award 2024)
El Chato (Bogotá, Distrito Capital, Colombia)
Odette (Singapore)
Sühring (Bangkok, Thailand)(Re-entry)
Steirereck (Vienna, Austria)
Floriège (Tokyo, Kantō, Japan)
Wing (Hong Kong)(New entry)(Highest New Entry Award 2024)
Reale (Castel di Sangro, L’Aquila, Abruzzo, Italy)
Plénitude (Paris, France)(Gin Mare Art of Hospitality Award 2024)
Kol (London, England, UK)
Kjolle (Lima, Peru)
Sézanne (Tokyo, Kantō, Japan)
Quique Dacosta (Dénia, Alicante, Spain)
Trèsind Studio (Dubai, UAE)
Lido 84 (Gardone Riviera, Brescia, Lombardy, Italy)
Septime (Paris, France)

World’s 50 Best Restaurants: 10 to 1

Don Julio (Buenos Aires, Argentina)(Beronia World’s Best Sommelier Award 2024: Pablo Rivero)
Gaggan (Bangkok, Thailand)
Alchemist (Copenhagen, Denmark)
Quintonil (Mexico City, Mexico)
Atomix (New York City, New York, US)
Maido (Lima, Peru)(Estrella Damm Chefs’ Choice Award 2024: Mitsuharu ‘Micha’ Tsumura)
Diverxo (Madrid, Spain)
Table by Bruno Verjus (Paris, France)
Asador Etxebarri (Atxondo, Biscay, Spain)
Disfrutar (Barcelona, Catalonia, Spain)

DISFRUTAR, BARCELONA, IS NAMED NO.1 IN THE LIST OF THE WORLD’S 50 BEST RESTAURANTS 2024

Disfrutar in Barcelona is named The Best Restaurant in Europe and The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua Panna
Announced this evening at an awards ceremony in Las Vegas, the 2024 ranking includes restaurants from 26 territories in five continents worldwide and introduces three restaurants making their list debut
Neil Perry, original founder of Rockpool Group in Australia and current chef-owner of Margaret in Sydney, receives the Woodford Reserve Icon Award
Paris-based Nina Métayer wins The World’s Best Pastry Chef Award 2024, sponsored by Sosa
The Beronia World’s Best Sommelier Award 2024 is presented to Pablo Rivero of Don Julio, Buenos Aires
Wing in Hong Kong earns the Highest New Entry Award
The Highest Climber Award, sponsored by Highstreet World, goes to The Chairman, Hong Kong
Nobelhart & Schmutzig in Berlin is announced as the winner of the Sustainable Restaurant Award
Mitsuharu ‘Micha’ Tsumura from Maido in Lima receives the Estrella Damm Chefs’ Choice Award 2024

5 June 2024 – The world of gastronomy came together in the neon-lit city of Las Vegas in the United States this evening to celebrate and recognise The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, with Barcelona’s Disfrutar named The World’s Best Restaurant and The Best Restaurant in Europe. The awards ceremony, hosted at Wynn Las Vegas, honours the very best gastronomic talent from 26 territories across five continents.

Disfrutar, the Barcelona restaurant run by the skilled chef trio of Oriol Castro, Eduard Xatruch and Mateu Casañas, is named The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua
Panna, succeeding the 2023 winner, Central in Lima, which now enjoys an elevated position in the Best of the Best hall of fame

Ranked at No.2 in the 2023 list, Disfrutar is famed for modern techniques and beautiful ingredients, resulting in an experience that subverts traditional fine dining in a completely surprising way. The tasting menu showcases a Mediterranean identity with avant-garde flavours to deliver daring contemporary food that is truly thought-provoking. Disfrutar is followed in the ranking by Asador Etxebarri (No.2) in Atxondo and Table by Bruno Verjus (No.3) in Paris.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “It is with great excitement that we announce the list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, and honour the iconoclastic Disfrutar as The World’s Best Restaurant. The team, led by Oriol Castro, Eduard Xatruch and Mateu Casañas, has shown extraordinary dedication to its craft, amazing and delighting diners with every dish on its extensive menu. This year sees the culinary community celebrate a truly global list featuring restaurants across 26 territories, demonstrating that the appetite for diversity and excellence in hospitality shows no sign of waning.”

Mitsuharu ‘Micha’ Tsumura, the chef-owner of Maido in Lima, wins the Estrella Damm Chefs’ Choice Award 2024, the only award to be voted for by his peers, in light of his dedication to putting Peru onto the world culinary stage, evidenced by Maido’s position as No.1 on Latin America’s 50 Best Restaurants list in 2023.

Australian chef and restaurateur Neil Perry – whose restaurant portfolio has included the legendary Rockpool Bar & Grill, Rosetta and Spice Temple, as well as his latest venture, Margaret – has enjoyed a career spanning more than 45 years and is now rewarded with the Woodford Reserve Icon Award. Perry is arguably his country’s most influential chef and is known for his visionary interpretations of Modern Australian and Asian cuisines.

Nina Métayer is named The World’s Best Pastry Chef 2024, sponsored by Sosa. Métayer’s sculptural creations have garnered attention the world over and her beautiful work is inspiring a new generation of pastry chefs.

Restaurants from four new cities have entered or re-entered the list, with La Colombe in Cape Town (No.49), SingleThread in Healdsburg (No.46), Oteque in Rio de Janeiro (No.37), and Mingles in Seoul (No.44), showing the awards’ ever-expanding international footprint in recognising the best restaurants across the globe.

Based in Hong Kong, chef Vicky Cheng’s Wing (No.20) is recognised with the Highest New Entry Award 2024, and The Chairman (No.26) – also in Hong Kong – bags the Highest Climber Award 2024, sponsored by Highstreet World. The Chairman moves up 24 spots from the 2023 list and was also recognised as The Best Restaurant in Hong Kong by Asia’s 50 Best Restaurants 2024.

The Beronia World’s Best Sommelier Award is presented to Pablo Rivero, sommelier and owner of Don Julio, Buenos Aires. Previously recognised as Latin America’s Best Sommelier 2022 as part of Latin America’s 50 Best Restaurants, Rivero is known for his championing of the region’s wine and his thoughtful pairings with local produce.

Berlin’s Nobelhart & Schmutzig (No.43) is announced as the winner of the Sustainable Restaurant Award, in recognition of its unerring advocacy for better agricultural policies and the voices of producers. Its ‘brutally local’ ethos is testament to its personal relationships with farmers and growers, allowing the team to offer a truly regional and seasonal menu.

The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winners Jessica Rosval and Caroline Caporossi – founders of Roots in Modena, a social enterprise restaurant that hosts a training programme for migrant women – and João Diamante of Diamantes Na Cozinha in Rio de Janeiro, founder of a culinary initiative which creates opportunities for young people in vulnerable situations; Janaína Torres, winner of The World’s Best Female Chef Award; Plénitude in Paris, which was presented with the Gin Mare Art of Hospitality Award; and Kato, Los Angeles, which picked up the Resy One To Watch Award.

The Voting Process

The list of The World’s 50 Best Restaurants 2024 is created from the votes of 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The gender-balanced Academy is comprised of 27 separate regions around the world, each of which has 40 members including an Academy Chair. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 1-50. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Best of the Best

Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and ‘give back’ to the food world through new projects and innovation. The following restaurants have been named No.1 in The World’s 50 Best Restaurants since the list’s inception and were therefore not eligible for voting in 2024:

El Bulli (2002, 2006-2009)
The French Laundry (2003-2004)
The Fat Duck (2005)
Noma – original location (2010-2012, 2014)
El Celler de Can Roca (2013, 2015)
Osteria Francescana (2016, 2018
Eleven Madison Park (2017)
Mirazur (2019)
Noma – current location (2021)
Geranium (2022)
Central (2023)

See above for the 2024 one through fifty ranking.

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