5 BEVERAGE TREND EXPERT PANELISTS ON WINE AND SPIRITS AND KEY TAKEAWAYS FOR 2021
Weathering the pandemic, pivoting to new business models and practices, conducting virtual tastings, the creation of wine clubs and more Panelists included Anna Christina Cabrales, Gabriela Davogustto, Christy Frank, Samara Rivers, and Dia Simms.
BREAKING THE SILENCE
January 19th, 2021
Dame Melanie Young, Founder/Host of The Connected Table Live Radio recently facilitated a virtual discussion to provide employers and employees with best practices for preventing, recognizing and addressing harassment of all kinds in the hospitality industries. Panelists included Taryn Abrahams, Saru Jayaraman, Theodora Lee, Ashley Oberdorff, Alpana Signh and Lauren Taylor.
Carol Brock, who founded Les Dames d’Escoffier in 1976, recently passed away. Her impressive career in food journalism began in 1944 as assistant food editor at Good Housekeeping and went on to include a decade stint as the food reporter for New York Daily News and a restaurant critic for the Times/Ledger, among many other achievements. The society she founded for women “in a male-dominated culinary world” over four decades ago is now an international organization of 45 chapters across the U.S., Canada, United Kingdom, France and Mexico, with over 2,400 members. Read more about her distinguished career and lifetime of service here.
Meet LDNY Dame Martha Teichner
January 22nd, 2021
Wine365 and Wanda Mann
A well-deserved round of applause and congrats to Dame Wanda Mann on this lovely profile piece in Wine365. “Such an honor to be the first wine writer featured in the Sunday Spotlight of the Wine 365 website.”
Wanda Mann is the founder & editor-in-chief of the wine lifestyle website Wine With Wanda. She joined The SOMM Journal as a Contributing Editor in the summer of 2020. Always on a quest to learn more about wine, in 2015 Wanda earned the Certified Specialist of Wine (CSW) credential from the Society of Wine Educators. Wanda has traveled to numerous wine regions, including Italy, Spain, France, Portugal, and Argentina. A native New Yorker, Wanda spent her junior year of high school in Barcelona, Spain with the School Year Abroad program. Her junior year of college was spent in Toledo, Spain studying at the Fundación Ortega y Gassett. Wanda is a proud graduate of Phillips Academy (Massachusetts) and Pomona College (California). Her taste in wine has improved dramatically since her college days!
Silvia Baldini in the News
Dame Silvia Baldini shares: “It is a privilege to be featured in the trend sections of La Cucina
Italiana by Daniela Savone. My Pink Roasted Venison with Polenta and Blueberry Jam’s recipe has a big place in my heart; it as profound as my love for the Italian mountains (miss them so much).
Since we cannot travel, I hope this gorgeous and well written article by Daniela will transport you for a short while to the Dolomites for a breath of fresh air.
I told Daniela: “I love the kind of eating offered in the mountains. The simple ingredients, the smell of the fireplace, and the unforgettable desserts,” the Dolomites inspire many of my recipes, including a luxurious pink roasted venison with blueberries that I serve with creamy polenta.”
By Leah Koenig
In this feature article in The Tablet, food writer Leah Koenig dives into the genesis of modern Israeli cuisine, and it is not surprising to find Dame Rozanne Gold at the heart of the story. As a young “gastronomad” scouring the world looking for good things to eat in the early 80s, Rozanne believed Israel’s food scene was the “greatest story never told.”
It’s a beautiful article that is truly a homage to a great chef and influencer.
By Marcy Gordon
WASHINGTON — Amanda Cohen is a leader of the Independent Restaurant Coalition, a new lobbying group of chefs and restaurants that was formed in response to the viral pandemic. Professionally, Cohen is the chef and owner of Dirt Candy, a fine-dining vegetarian restaurant in New York City.
The Associated Press spoke recently with Cohen about the coalition, whose leadership includes many other prominent chefs, including Jose Andres, Marcus Samuelsson and Thomas Keller.
If it can, the devastated industry should start from scratch after the epidemic and finally take care of its workers.
By Amanda Cohen
Last week, I laid off all 30 of my employees and closed the restaurant I’ve run for over a decade, Dirt Candy. I’ve worked shoulder to shoulder with many of these people every night for years.
I’ve lost a family. They’ve lost their jobs.
If I knew the coronavirus lockdown would last two or three weeks I would have kept them on the payroll, but we have no idea how long this will last. A month? Two? Six? After three weeks of issuing payroll checks while earning no income, I would have an empty bank account. And if that happens, I’ll never reopen.
During the shutdown, I’m still expected to pay my rent, my insurance and my utility bills. Even if some of those bills can be deferred, that just means when I reopen I’d be carrying a load of debt I wouldn’t be able to pay down.
Some restaurants are offering deliveries, but the money that business would bring in wouldn’t equal what my staff could receive in unemployment benefits, which, because Dirt Candy had a no-tipping policy and paid a higher hourly wage instead, will be near the top of the scale.
Now we’re in limbo. I can be prepared to reopen, but when? How much debt will I be carrying? Will there be a relief fund for restaurants? Debt forgiveness? Bailout money? And who decides how it gets apportioned? Nothing is certain.
DAMES IN THE NEWS
December 16, 2020
Jo-Ann Makovitzky & Barbara Sibley
Layla Khoury-Hanold (@words_with_layla) writes for @JamesBeard Good Food For Good, gathering up helpful suggestions and tools, asking chefs/restaurateurs — Charleen Badman @FnBrestaurant, Christina Nguyen @Hai Hai and @Hola Arepa, Simon Kim @Cote, Dames Joann Makovitzky @CT and Barbara Sibley @LaPalapa — what they are doing to strengthen their businesses while keeping staff and client safe.