How to Create Fresh Spring Flavors

When it comes to healthy eating, looking for nutrient-rich foods to include in your diet is one of the more important goals. However, when warmer weather is in full swing, it may be tricky to incorporate nourishing foods that are versatile enough for grilling season.

For a keto- and paleo-friendly option ideal for grilling, consider using asparagus to please your crowd. With its peak season typically running through May and June, this vegetable can provide a much-needed flare to your seasonal feasts and be eaten warm or cold in appetizers, salads, side dishes and more.

Keep in mind this multiuse food aligns with a variety of cooking methods, according to the Michigan Asparagus Advisory Board: saute 3 minutes, grill 5 minutes, steam 5 minutes or roast 15 minutes.

In addition to quick and easy preparation, asparagus also allows for loads of wholesome health benefits with its low-calorie qualities and sources of fiber, folate and vitamins. To get the most nutritional value out of your asparagus, consider buying the veggie when it’s in-season from your local area instead of purchasing imported asparagus. Grown by over 100 family farmers in the United States, Michigan asparagus can be used in a tasty, savory dish like Grilled Bacon-Wrapped Asparagus for a fresh family meal.

For more asparagus-inspired recipes and information, visit michiganasparagus.org .

Grilled Bacon-Wrapped Asparagus

Prep time: 5 minutes

Cook time: 8 minutes

Servings: 6-8

  • 1          pound Michigan Asparagus
  • olive oil
  • 1          package uncooked bacon, thin sliced
  • balsamic glaze (optional)
  • salt, to taste
  • pepper, to taste
  1. Wash asparagus and trim ends.
  2. Place asparagus on tray and drizzle with olive oil. Toss to coat.
  3. Wrap 2-3 spears with one slice bacon. Repeat with remaining asparagus and bacon.
  4. Heat grill to medium heat and clean grates.
  5. Place asparagus bundles on grill and cook 3-4 minutes per side, or until bacon is crispy.
  6. During last minute of grilling, brush asparagus bunches with balsamic glaze, if desired. Avoid adding glaze too soon or it may burn.
  7. Add salt and pepper, to taste. (Family Features)

Photo courtesy of Getty Images

SOURCE:
Michigan Asparagus Advisory Board

A Fast, Family-Friendly Dinner

Use on-hand ingredients for a quick-fix meal

Between juggling the ever-shifting to-do list and busy weeknights, there’s not always time left in the day to comb through cookbooks to find the perfect recipe. Even with a potential meal plan in mind, life can get in the way, and running to the grocery store might not be a top priority.

For a quick meal without a lot of hassle, an option such as Eckrich Smoked Sausage can be paired with whatever you have in the refrigerator or pantry for a fast, foolproof meal the whole family can enjoy. Since it is pre-cooked, all you have to do is heat and eat, taking the guesswork out of cook time while offering a rich and savory protein option for a balanced and delicious meal.

With flavors and forms ranging from the Original Skinless Smoked Sausage Rope to spicy Jalapeno & Cheddar Smoked Sausage Links, a home-cooked breakfast, lunch or dinner is just moments away – no instructions or plans needed. You can be a rebel without a cookbook and deliver diverse and delightful meals for your loved ones, such as this Veggie Smoked Sausage Stir-Fry.

For more mealtime inspiration, visit Eckrich.com.

Veggie Smoked Sausage Stir-Fry

Cook time: 20 minutes

Servings: 4

  • 1          package Eckrich smoked sausage, sliced into 1/2-inch pieces
  • 4          servings premade white or brown rice
  • 1          tablespoon peanut oil
  • 1          bag (16 ounces) frozen stir-fry vegetable mix
  • 1          package stir-fry dry seasoning mix
  • 2          tablespoons honey
  • 1          teaspoon vinegar
  • 2          tablespoons sesame oil
  • toasted sesame seeds (optional)
  • sliced green onions (optional)
  1. In pan over medium-high heat, brown sausage; set aside.
  2. Heat white or brown rice according to package instructions.
  3. In same pan over medium-high heat, heat peanut oil and stir-fry vegetable mix. Add stir-fry dry seasoning mix, honey, vinegar and sesame oil.
  4. Divide rice, sausage and stir-fry mixture among four bowls.
  5. Sprinkle each with toasted sesame seeds and sliced green onions, if desired. (Family Features)

SOURCE:
Eckrich

A Pop-up Bar Will Open at the North Pole and Offer Free Gin for Life

 

Finnish Arctic Blue Gin is opening the northernmost pop-up bar “Arctic Bar” at the North Pole on April 17th. Any explorer courageous enough to reach it will earn free gin for life. 

Situated at N90°E0°, the Arctic Bar will be open for one day on the 17th of April and gift anyone who shows up a lifetime supply of award-winning Arctic Blue Gin. The Arctic Bar will be the northernmost bar in the world, topping the Bar in Hotel Tulpan in Svalbard, Norway.

Why the North Pole?

“To survive here, you need to be a little mad, and quite a lot tougher. Just like the wild bilberries we season our gin with, that fight their way through the frozen earth just to survive. It’s not easy, but you can truly taste their zest for life.” says Mikko Spoof, Co-Founder and Brand Director of Arctic Brand Group.

“And just like the bilberries, our ideas have to fight through a dark and frosty element to survive.” Continues Mr. Spoof, “We believe actions are more impactful than words in telling stories. That’s why we will open a bar at the North Pole. The customers can enjoy free gin during the pop-up day and even better than that: they will get a lifetime supply of Arctic Blue Gin delivered to their front door. ”

The Finnish expedition will ride on the North Pole for a week in very harsh conditions. The thickness of the ice may vary from a few centimeters to a few meters and the temperature can even drop down to -40°C/F.

The expedition to N90°E0° will start today as Mikko Spoof and other three mad explorers embark on an adventure with the beloved gin to open a bar amongst polar bears, walruses, and seals. If you find yourself at N90°E0° on April 17th, you will get a free supply of Arctic Blue Gin for the rest of your life, or at least as long as the bilberries survive and are not extinct due to climate change.

The team is headed by the experienced polar expert and photographer Poppis SuomelaPhotographer Valtteri Hirvonen and director Otso Tiainen will also join the extreme trip and film a short documentary on the effects of global warming.

About Arctic Brands Group

Arctic Brands Group is a high-quality artisan spirits company founded in 2017 and merged with Chevaliers Holding Ltd Hong Kong in 2018. The company has produced its first double gold award winning spirit the ARCTIC BLUE GIN. The products of Arctic Brands Group are based on the unique Finnish nature and its pure raw materials. Domestic blueberries, fresh spring water and Nordic plants give Arctic Blue the unique, sophisticated blueberry, juniper, spicy and coniferous taste. Arctic Blue Gin is already exported to over ten countries.  For more information visit www.arcticbrandsgroup.com.

Go Big on Brunch

Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

  • 1          cup water
  • 1/4       cup raisins
  • 1          tablespoon butter
  • 2          tablespoons brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1/3       cup thoroughly chopped walnuts
  • 1          large apple, peeled, cored and chopped

Batter:

  • 1          cup buckwheat flour
  • 1          cup unbleached all-purpose flour
  • 2          tablespoons sugar
  • 1          teaspoon ground cinnamon
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 2          cups 1 percent buttermilk
  • 1/4       cup safflower oil
  • 1/2       teaspoon vanilla extract
  • nonstick cooking spray
  • maple syrup
  1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
  2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
  3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
  4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
  5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
  6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes

Total time: 30 minutes

Servings: 24

  • 1          package refrigerated Simply Potatoes Shredded Hash Browns
  • 1          pound Bob Evans Farms Original Sausage Roll
  • 4          large eggs
  • 1/2       cup milk
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1          cup red pepper, diced
  • 1/2       teaspoon black pepper
  • 1          cup shredded cheddar cheese
  1. Heat oven to 350° F.
  2. Remove hash browns from refrigerator and let rest.
  3. In skillet, cook sausage according to package directions.
  4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
  5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

  • 2          cups seedless watermelon, cubed
  • 1          medium jalapeno pepper, stem removed, chopped
  • 2          limes, juice only
  • 6          ounces low-sodium tomato juice
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          teaspoon fish sauce
  • 1          teaspoon horseradish
  • hot sauce, to taste
  • 1/3       cup vodka
  • lime wedges
  • chili lime salt
  • ice
  • 4          bamboo skewers (6 inches long)
  • watermelon wedges (optional)
  • prosciutto (optional)
  • cucumber slices (optional)
  • jalapeno slices (optional)
  • green olives (optional)
  1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
  2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
  3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
  4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve. (Family Features)

SOURCE:

American Institute for Cancer Research

Simply Potatoes

National Watermelon Promotion Board

Passover 2019: Perfect Timing for Exciting New Wine Releases

Wine Expert Gabriel Geller Shares His Top Picks for Passover Seders and Festive Meals  

  • Kosher for Passover Spirits
  • What Makes Wine Kosher
  • Royal Wine Celebrates 70th Anniversary
  • Kosher Wine Generates Upwards of $10 Million in Sales
Passover 2019 Chateau de By NoV

Chateau de By

Wine is essential to Passover, when Jewish people around the world gather with family and friends to recount the story of the Exodus from Egypt and share a festive meal. It is customary for all (adults) to drink four cups of wine at the Seder. That’s a lot of wine for one meal!

This year Passover begins on the night of April 19, which is somewhat later than usual.  But it’s great news for wine lovers, according to Royal Wine’s PR Director, Gabriel Geller. In the runup to Passover 2019, Geller recommends new bottlings to explore for the “Feast of Freedom” – the commemoration of the redemption of the Jewish people, some 3,500 years ago, from centuries of slavery in Egypt. His suggestions pair exceptionally well at the Seder table or any other special occasion, and run the gamut of varieties and price points.

Promising Rosés

According to Geller, some outstanding new 2018 rosé wines were released in time for Passover 2019, and the new vintage is promising. “I enjoy starting the Seder with a glass of cold, fresh rosé, so the timing is perfect.”

Smooth and easy to drink, rosés are best consumed young and fresh. He cites the Herzog Lineage Rosé from Clarksburg, CA (SRP $19.99) as a delicious, fruity, and herbal complement to light starters. Other good bets include Gush Etzion and Flam (SRP $24.99 and 34.99 respectively). These wineries, both located in Israel’s Judean Hills, were among the first out of the gate with their new rosés this year.

Complex Reds

“As soon as the main course is served,” Geller said, “I will typically move on to a more multi-layered wine such as the Carmel Limited Edition 2014 (SRP $79.99), a Bordeaux-style blend from Israel.” Also of note is Domaines Rollan de By, owned by Jean Guyon. The extravagant designer just released the first-ever new kosher run from his estates: Chateau de By Medoc 2016 (SRP $27.99). “Well-balanced and medium-bodied, this Bordeaux from an exceptional vintage is silky in the mouth and pairs well with many types of dishes,” claims Geller. “It would be a good choice for the Passover Seder.”

Lineage Choreograph a field blend of more than a dozen different grapes comes from an experimental plot on the Herzog estate vineyard — the wine is soft and inviting while at the same time complex and flavorful, and very reasonably priced (SRP$20.00)

Herzog Wine Cellars also recently released Herzog Special Reserve Quartet 2015, a blend of varieties grown in prime regions of California. The wine, as its name indicates, comprises 4 grape varieties: Malbec, Petit Verdot, Cabernet Sauvignon and Zinfandel. Full-bodied, rich, complex, and spicy, it impresses with its remarkable balance, while showcasing the unique characteristics of each variety (SPR:  $39.99).

Geller also noted that Italian wines have been gaining in popularity among kosher consumers. Wine Spectator recently awarded the Terra di Seta Chianti Classico Riserva (SRP $34.99) an impressive 93 points. Now that the 2013 has made its way to the shelves, Geller predicted that this superior vintage will outperform its predecessor.

Sweet Endings

A long meal such as the Passover Seder also requires some fine dessert wine to end the night on a sweet note. Chateau Guiraud, which was absent from the kosher scene since 2001, recently made a comeback with two new wines available for the first time in a kosher version.

G de Guiraud 2017 (SRP $39.99) is a satisfying, dry blend of Sauvignon Blanc and Semillon, while the chateau’s second Sauternes, Petit Guiraud 2017, is a luscious, wonderful dessert wine (SRP $74.99). Herzog Late harvest Orange Muscat 2018 – don’t be fooled by this wine’s orange tinge and floral near orange aromas.  Its 100% Orange Muscat Grape has great lively acidity and sweetness, all rolled into this floral, long-lasting luscious wine (MSRP $22.99).

New Kosher for Passover Spirits:

· Hacienda de Chihuahua Sotol Anejo 
Sotol is from the northern state of Chihuahua in Mexico. Sotol is not made out of Blue Agave like tequila, but Dasylirion wheeleri, otherwise known as Desert Spoon, or Sotol in Spanish (My wife translated that for me).
This Anejo Sotol is rich and smoky with slight hints of Grapefruit.  

· Hacienda de Chihuahua Sotol Reposado
Like a typical Reposado from Mexico this is aged only for 6 months. A special uniqueness to Sotol is the oak used for ageing the product is Virgin oak unlike tequila which does used bourbon barrels. The fresh oak gives added tannins and spice to this tasty item.   

 · Zachlawi Dry Arak
Arak, which means perspiration in Arabic, is the spirit drink of choice in the countries of the middle east. Abe Shrem, founder of Zachlawi, brought his family’s old Syrian recipe back to life here in the USA. Bold Anise aromas shine through with delicious licorice finish.

 · Elite Arak

Elite Arak is one of the leading Israeli producers of this centuries-old spirit. Every Friday afternoon, a day off for many Israelis, men and women sit outside together with friends while sipping a cold shot of Elite Arak.

 · Alouf Arak

The most popular Arak in Israel, Alouf Arak is silky smooth with notes of sweet anis and fig.

· Godet Fine de Cognac

A wonderful blend of eau-de-vie from the Grande Champagne and Petite Champagne growing regions. These two growing regions have very chalky soil which helps to make a very aromatic eau-de-vie, which is distilled to make this special cognac.

What Makes Kosher Wine Kosher:

There’s a common ‘urban legend’ that wine is rendered kosher after being blessed by a Rabbi – that is incorrect. Actually, for a wine to be made kosher there are strictly supervised purity guidelines that need to be followed from the moment the grapes enter the winery to when the wine is bottled.

To be considered kosher, Sabbath-observant Jews must supervise and sometimes handle the entire winemaking process, from the time the grapes are crushed until the wine is bottled. Any ingredients used, including yeasts and fining agents must be kosher.

Some Kosher wines are processed as Mevushal, which means ‘cooked’ in Hebrew. Some wineries produce their Mevushal wines by heating the must (grape juice) prior to fermentation, while others apply that procedure on the final product, prior to bottling.

When kosher wine is produced, marketed and sold commercially, it will bear kosher certification granted by a specially-trained rabbi who is responsible for supervision from start to finish.

About Royal Wine/Kedem:

Founded in 1848, NJ-based Royal Wine Corp. has been owned and operated in the United States by the Herzog family, whose winemaking roots go back eight generations to its origin in Czechoslovakia.

Today, Royal Wine’s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy and Spain, as well as Israel, New Zealand and Argentina.

Additionally, Royal Wine Corp.’s spirit and liqueur portfolio offer some of the most sought-after scotches, bourbons, tequilas and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest, Mediterranean-inspired, contemporary Californian Cuisine.

Historic Austin Staple Scholz Garten Revamps Space and Launches New Menu

New Operating Partner Daniel Northcutt Takes the Reigns of America’s Oldest Operating Biergarten Established in 1866

Scholz Garten, America’s oldest operating Biergarten establishment and one of Austin’s most iconic restaurants, has gained a new operations team helmed by Texas native Daniel Northcutt who has revamped the spacious restaurant and launched a brand new menu.

Northcutt started down the hospitality path when he was 13-years-old, and he has since become well-versed in all positions and aspects of the industry, including serving as food and beverage director for national music and food festivals like The Railroad Revival Tour with Mumford & Sons and The Whiskey and Eggs Tour for Knob Creek Whiskey. Northcutt is thrilled to continue Scholz’s legacy with his own take that reflects Austin’s unique culture and his passion for food and music. He is joined at Scholz Garten by industry veterans and specialists  General Manager Kristina Recla, Event Director Rene Stokes, and Chefs Raphael Ramirez and Mike Church.

“As an operating team, we are charged with maintaining and growing one of the absolute oldest brands in Texas via daily business, community events, and the historical education of the attendees thereof. This is not about us. This is about Scholz Garten, an iconic Texas story that we are blessed to be a small part of,” says Northcutt.

The newly launched all-day menu features a modern-day twist on traditional German dishes, with appetizers such as the Giant Bavarian Pretzel served with bier cheese and Dusseldorf mustard (serves 2 – 4 people, seriously); German Wurst Board, featuring a trio of German wurst paired with sauerkraut, Austin Eastciders-braised red cabbage, Dusseldorf mustard, Creole mustard, Dijon mustard, and Bavarian pretzel rolls; crunchy fried Sauerkraut and Mashed Potato Balls served with sour cream and mustard sauce; and the Kartoffelpuffer, potato pancakes with choice of applesauce or jäger mushroom gravy. Other favorites include the Schweinewurst, custom-smoked pork, bacon, and jalapeño wurst on a buttered & toasted bun, smothered in Haus mac n’ cheese and Biergarten BBQ sauce; along with traditional and specialty German schnitzels and Königsberger Kochklopse, featuring veal meatballs in creamy caper sauce over Haus-made spätzle.

Now with a full bar, Scholz offers imported German beers, local draft beers, and specialty cocktails, such as the Red-Headed Stranger, made with bacon-infused Tito’s, Haus Bloody Mary mix & signature seasoned salt, bacon, cheddar cheese, jalapeño stuffed olive, and a pepperoncini garnish, in addition to German liqueurs and many of your favorite whiskeys, mezcals, and other spirits.

In addition to the new menu, Scholz now offers a complete on-site and off-site event and catering program led by Rene Stokes. The program features the Austin institution’s nod to the German influence on Central Texas BBQ via post-oak-smoked brisket, sausage, and turkey proteins accompanied by all the classic sides. Being a melting pot of culinary influences, Scholz also offers traditional German fare options and Tex-Mex menus.

Since 1866, Scholz Garten has grown with the Austin community, making it the oldest restaurant, bar, and live music venue in the state of Texas. From hosting a celebration of the University of Texas football team’s first undefeated season in 1893 to being honored by the 1966 Texas legislature with House Resolution #68 recognizing Scholz Garten as “a gathering place for Texas of discernment, taste, culture, erudition, epitomizing the finest tradition of magnificent German heritage in our State.” Throughout the years, Scholz has become a place for UT fans, local musicians, music lovers, and families to feast and rejoice.

Scholz Garten is located at 1607 San Jacinto Blvd., Austin, TX 78701 and it is open Monday through Saturday from 11 a.m. – 10 p.m. and Sunday 12 – 8 p.m. Please note that times may change due to events at the Biergarten. For more information, visit www.scholzgarten.com or follow Scholz on Facebook and Instagram. For event booking inquiries, email events@scholzgarten.com.

Dreaming of Spring with the March – April 2019 Edition of InFluential Magazine

We’re thrilled to welcome you to our multi-award winning March – April 2019 edition where we are Dreaming of Spring.

Subscribe to us at www.influential-magazine.com and connect with us at Facebook (@InFluential Magazine), Instagram (@InFluential Magazine), LinkedIn (@InFluential Magazine, Spanish InFluential, and Teen InFluential), and Twitter (@InFluentialMag).

The March – April 2019 Edition of InFluential Magazine

Wedding Oak Winery Announces Staff Promotions and New Hires   

Wedding Oak Winery, a premier winery in the Texas Hill Country, promoted three valued team members, and hired an operations manager. The winery, named for the centuries old Wedding Oak Tree in San Saba, Texas, is set to expand its operations in 2019.

“As we approach our seventh anniversary, Wedding Oak Winery is growing and maturing,” says Mike McHenry, managing partner, Wedding Oak Winery. “We are opening two new hospitality centers and tasting rooms in Fredericksburg and Burnet, Texas in spring 2019. With this growth comes the necessary advancement and evolution of our staff. We’re fortunate to have wine industry experts on the staff to grow the team from within, and at the same time add top-quality talent to our team.”

Penny Adams

Penny Adams

Penny Adams is promoted to Viticulturist, Director of Vineyard Operations. Adams joined Wedding Oak Winery in early 2012 and has led the winemaking team as well as served as viticulturist. She is widely recognized as a vineyard management expert in the wine industry with experience in all aspects of viticulture – from site and varietal selection through proper pruning techniques, controlled irrigation, canopy management and careful harvesting.  She completed her B.S. in Horticulture from Texas A&M and earned her M.S in Agriculture-Plant Science with a specialty in Viticulture from California State University-Fresno. In her new role, Adams will manage all Wedding Oak Winery estate vineyards, as well as vineyards under contract, and will continue to serve as vineyard consultant.

Seth Urbanek

Seth Urbanek

Seth Urbanek is promoted to Winemaker. Urbanek joined Wedding Oak Winery as assistant winemaker in 2017. He was responsible for cellar management and assisting with all aspects of production as part of the winemaking team. He has implemented extensive an extensive research and scientific approach to winemaking at Wedding Oak Winery and has played a significant role in helping to shape the new portfolio of wines. As winemaker, Urbanek will continue to focus on making vineyard specific wines with Texas-grown grapes, as well as the Italian and Spanish style blends that Wedding Oak is known for. Before joining Wedding Oak Winery, he worked in the wine industry at Sheldrake Point Winery, Ovid, NY, MollyDooker Winery in McLaren Vale, South Australia, and Champagne Bollinger, Aÿ, France. Urbanek is a graduate of Texas A&M University, holds a certified proficiency in French language from Centre Universitaire d’Etudes Francaises, Grenoble, France, and a Master of Science degree in Enology at Cornell University.

Dyana Pemberton is promoted to Wine Club Manager and Events Coordinator. Pemberton joined Wedding Oak Winery in 2016. She was tasked to lead numerous aspects of winery operations including tasting room management, events and wine club management. She has been a central part of the successful growth of Wedding Oak’s wine clubs with keen attention to customer service, event management, and club development. She previously worked as Wine Club Manager at another Texas hill country Winery. Her experience in her current role makes her a natural fit to take on her new responsibilities.

Doug Winter joins Wedding Oak Winery as Operations Manager. Winter, a skilled entrepreneur and manager of multi-unit operations in Idaho and Utah, joins Wedding Oak Winery to oversee operations of its tasting room and hospitality facilities in San Saba, and soon to open locations in Fredericksburg, and Burnet, Texas. He brings extensive experience in food and beverage management, and team leadership. Winter and his family are based in San Saba, Texas.

About Wedding Oak Winery

Wedding Oak Winery was established in June 2012 by viticulturist Mike McHenry and a group of friends with the passion to bring the burgeoning Texas wine industry to the heart of small-town Texas. The historic 1926 tasting room and 10,000 case winery, located at the intersection of U.S. Highway 190 and State Highway 16, is a central part of the renaissance of San Saba. Wedding Oak Winery takes its inspiration and name from the majestic, 400-year-old oak tree, known as the Wedding Oak Tree, which grows about 2.5 miles northwest from the winery. With new facilities scheduled to open in Fredericksburg and Burnet, Wedding Oak Winery offers 100% Texas-grown wines of distinction from the top of the Hill Country appellation in San Saba to the heart of Wine Road 290. Wedding Oak Winery embodies the casual beauty, friendly personalities and relaxing hospitality that defines small town Texas, continuing the commitment to making Texas wines that celebrate our Texas terroir and wine-growing conditions. Connect with Wedding Oak Winery on the winery Blog,FacebookInstagram, and Twitter.

The Tipsy Alchemist to Mix it Up on Rainey Street This Summer

SBBC Hospitium Partnering with David Nguyen to Open Popular Concept with an Austin Spin at 70 Rainey 

SBBC Hospitium and Austin-based Operating Partner David Nguyen are excited to announce plans to open a new location of The Tipsy Alchemist on Rainey Street this summer. Located on the second level of 70 Rainey, the elevated cocktail bar will offer Austinites the same popular cocktail menu from the Dallas location in addition to a more casual patio setting with an outdoor stage for local music acts and an extended menu complete with local craft beer and a selection of shareable cocktails.

 “When we decided to open The Tipsy Alchemist in Dallas, our mindset was to break the rules, have our own style, and elevate people’s nightlife experience,” says Dallas Managing Partner Stephen Underhill Jr. “After two years of support and thinking outside the box, we are finally ready to grow, and I can’t think of a better city to open our second location of The Tipsy Alchemist than Austin.” 

The Bramble

The Bramble

With unmatched attention to detail, The Tipsy Alchemist creates cocktails with a touch of science, art, and technique. The cocktail menu features a diverse list of libations, including The Edison, made with rum that is blended with nitrogen-frozen mint and lime and then served in a light bulb on ice, and The Mad Hatter, which is created with vodka, vermouth, lemon, cucumber, and watermelon and then placed into a pneumatic tube transport system—similar to the tubes you deposit checks through at the bank—which encircles the bar so the cocktail is mixed via transport and then served at the other end of the bar.

The Edison

The Edison

Designed by Coeval Space Design and Concepts, The Tipsy Alchemist will bring a fun and energetic atmosphere to the Rainey Street bar scene with lounge seating spread throughout the 2,269 square-foot interior and 3,271 square-foot patio. Seating will be comprised of high-tops and modular furniture that is easily moved around to accommodate any type of private event.

Paper Plane

Paper Plane

The Tipsy Alchemist will be located at 70 Rainey, Suite 200. For more information on The Tipsy Alchemist, please visitwww.thetipsyalchemist.com.

ABOUT THE TIPSY ALCHEMIST

The Tipsy Alchemist is an elevated bar and lounge featuring well-crafted cocktails with a touch of science, art, and technique. With an existing location in Dallas, The Tipsy Alchemist is opening their second location in Austin in summer 2019. Soon to be located on the second level of 70 Rainey, the Austin location will offer a similar cocktail program, an extended menu complete with local craft beers and a selection of shareable cocktails, and casual patio seating with an outdoor stage. For more information on Tipsy Alchemist, please visit www.thetipsyalchemist.com.

The Origin Story of a World-Class Olive

Alive & Well Certified Organic Olives Preserve the Taste and Tradition of Centuries-Old Greek Farming  

As American consumers become increasingly aware of the nutritional, social and environmental impact of the food they eat, Alive & Well Probiotic-Rich Organic Olives convey a true hero’s story. Long before today’s burgeoning resurgence of interest in regenerative agricultural practices and the inherent environmental benefits, a closely knit group of family growers tended 70,000 olive trees near the Grecian village of Rovies. Known for a steadfast devotion to community and sustainable environmental practices, Alive & Well’s dedication to traditional cultivation methods has led to a quantifiable economic benefit for local growers and a measurable amount of carbon retained in the soil.  

The Alive & Well Rovies growing region originated nearly half a century ago, when the owner of a large estate on the Aegean island of Evia donated his olive groves, stretching from the seashore to the foothills of Mt. Kavalaris, to the 130 farming families who tended them. Together, this family co-op farmed the land, nourishing the trees according to centuries-old cultivation methods that are inherently sustainable.

The co-op is unique in its dedication to dry farming methods, which encourage roots to grow deeper into the soil for nourishment and results in more resilient trees. Relying on natural mulch to enrich the soil, the co-op utilizes only mowed weeds, cover crops and tree cuttings, with the occasional addition of manure – never chemical fertilizers, herbicides, or pesticides. These traditional farming practices create a carbon sink, rather than generating greenhouse gases, and far surpass the organic farming standards set by both the European Union and USDA National Organic Program.

Even as industrialized agriculture emerged – making it standard practice to incorporate chemicals throughout the olive growing, curing and packing process – the Rovies co-op adhered to the old ways. Most olive producers began to artificially rush the curing process using lye and other manufactured chemicals, broadcasting messages about the perils of “outdated” agriculture. The Rovies co-op remained steadfast, persisting in their practice of curing only by natural fermentation in salt water brine teeming with wild, naturally-occurring cultures.

Without the use of lab-produced cultures or other chemical interventions, the Rovies fermentation process takes six full months. Then, the naturally cured olives are packed in the same organic “mother brine” in which they were fermented. Unlike other jarred olive varieties, Alive & Well olives are never heat treated, or pasteurized - every jar arrives to consumers naturally rich in probiotic, live cultures, antioxidants, and other beneficial substances, each olive boasting a unique flavor as rich as its heroic history.  

Each jar of Alive & Well Green Rovies Olives helps to support a community of farmers that will carry on the old-world tradition of regenerative farming and sustainability for generations to come. Industrial agriculture has overtaken much of the surrounding area, replacing locally-sourced jobs with food processing factories, and leaving local farmers vulnerable to volatile market prices at harvest time. The co-op, however, continues to thrive, curing and packing their olives on-site to maintain their business year-round.

All five Alive & Well olive varieties, Kalamata, Atalanti, Chalkidiki, Amfissa and Rovies are grown, harvested and cured the same traditional way and support regenerative farming practices.

Find probiotic-rich Rovies, Kalamatas and other Alive & Well Olive varieties at better supermarkets and specialty grocers nationwide. Visit AliveAndWellOlives.com to find a store near you, and to learn more about the Alive & Well Story.

About Alive & Well From The Mediterranean:

Distributed by Legacy III Partners, all Alive & Well Olives come from small family farms and village co-ops in Greece who follow the same traditional agricultural methods used in the region for thousands of years. Some of the olive trees are hundreds of years old. With patience and care, each batch of these raw, heirloom olives captures the rich flavors and essential nutrients of the fruit, and arrives in a living Mother Brine filled with active probiotic cultures. They can be found in the refrigerated, fermented vegetable case. Learn more about our traditional processes and varieties at AliveAndWellOlives.com.