First Annual Four Seasons Maui Wine & Food Classic March 1-3, 2019

On March 1-3, 2019, head to Four Seasons Resort Maui at Wailea to attend the 1st Annual Four Seasons Maui Wine & Food Classic. This 3-day festival features world-class vintners, master sommeliers, and top chefs in Wailea. The event is curated in partnership with Christian Navarro of Wally’s Wines.

Event Schedule:
(Details are subject to change.)

Masterclasses
Friday, March 1, 6 p.m.-7 p.m.
Wine tastings feature lively discussion moderated by sommeliers, rare vintages, and sunset views. Guests choose from one of the following:

-Brunello Di Montalcino Legend Biondi Santi

-Napa Valley Superstars featuring The Mascot, Realm, Dana Estates, Sinegal Estate, and Opus One

-Louis Roederer Champagne & Roederer Estate: Francevs. California

-A Discovery of Pinot Noir featuring Williams Selyem, Kistler, Peter Michael, Joseph Drouhin, and Maison Louis Jadot

-Louis XIII Cognac

Elite Wine Dinners
Friday, March 1, 7 p.m.
Intimate under-the-stars dinners feature one of the top wineries in the world and a visiting celebrity chef. Following dinner, guests will enjoy access to an exclusive After Party at the resort’s famed Serenity Pool featuring spectacular desserts by Four Seasons Maui Executive Pastry Chef Bruce Trouyet and Casa Dragones after-dinner cocktails crafted by the Resort’s Master Mixologist, Ben Yabrow. Guests choose from one of the following:

-Colgin Dinner featuring Chef Jennifer Carroll, hosted by Colgin owners Ann Colgin and Joe Wender

-Harlan Estate Dinner featuring Chef Jason Fox, hosted by Harlan Estate director Don Weaver

-Pio Cesare Dinner featuring Chef Jason McLeod, hosted by Pio Cesare seventh-generation winemaker Pio Boffa

-Marciano Estate Dinner featuring Chef Ryan Kluver, hosted by Marciano Estate owner Maurice Marcianoand winemaker Morgan Maureze

-Chateau Cos d’Estournel Dinner featuring Chef Peleg Miron, hosted by Chateau Cos d’Estournel brand director Etienne Nantes

Glassology
Saturday, March 2, 1 p.m.-2 p.m.
Resort Manager Martin Dell conducts a Riedel-certified glass tasting experience, leading guests through a hands-on experience where they discover how glass shape, density and size effects taste.

200 Anniversary Celebration with Champagne Billecart-Salmon
Saturday, March 2, 4 p.m.-5 p.m.
Guests will enjoy eight cuvees, including rare vintages, at family-owned champagne house Billecart-Salmon’s 200anniversary set in the Resort’s palatial Presidential Maile Suite.

Oceanfront Gala
Saturday, March 2, 5 p.m.-8 p.m.
Twenty-seven world-renowned wine producers, Casa Dragones luxury artisanal tequila, and innovative fresh local cuisine from Executive Chef Craig Dryhurst and all celebrity guest chefs will delight guests at the grand tasting event set on the Resort’s stunning Ocean Front Lawn. Guests will mix and mingle with visiting vintners and master sommeliers, as well as the Resort’s robust staff of over 20 sommeliers.

Brunch & Bubbles
Sunday, March 3, 10 a.m.-12 p.m.
The weekend concludes with a lavish brunch featuring the best Champagne houses in the world and Italy’s top Prosecco producer, Bisol. Champagne producers include Dom Perignon, Krug, Moet & Chandon, Ruinart, Veuve Cliquot, Taittinger, and Billecart-Salmon.

The Resort invites guest to experience the entire schedule with tickets for two to all events and four nights in luxury room accommodations by reserving the Wine & Food Classic package. A la carte tickets are available through the Concierge. Guests must be age 21 years or older to attend all events. For reservations, tickets, or inquiries, call (808) 874-8000 or visit www.fourseasons.com/mauiclassic.

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5 Cocktails To Celebrate Repeal Day

On December 5, 1933, the 21st Amendment was ratified, ending Prohibition and reestablishing the right to legally enjoy a cocktail. Now that’s something to celebrate! If you’re looking for place to raise your glass to Repeal Day, visit one of the below Atlanta restaurants and they’ll be more than happy to make one for you! Grab the recipe to enjoy these featured cocktails at home and continue the celebration all month long! Happy sipping!

Photo Courtesy of Atlas

Atlas’ Winter Warmer

1oz mezcal

.75 Captain Morgan

.25 Grand Marnier

.75 lemon

.25 vanilla syrup

.25 Cocchi Torino Vermouth

.25 spiced apple shrub

Directions: Mix ingredients and place in glass. Top with hot water and garnish with orange wheel and star anise. 

Atlas

88 W Paces Ferry Rd NW

Atlanta, GA 30305

(404) 600-6471

Photo Courtesy of STK Atlanta

STK Peppermint Prosecco 

5oz Prosecco

1oz peppermint liquor

1 Chocolate Bar

3 Candy Canes

Directions:Rim champagne flute with melted chocolate. Finish rim with crushed candy cane. Garnish with mini candy cane.

1075 Peachtree St NE

Atlanta, GA 30309

(404) 793-0144

Photos Courtesy of Mia Yakel

Dantanna’s Espresso Old Fashioned

1 1/2 ounces Knob Rye

1 shot of espresso

1/4 ounce simple syrup

2 dashes orange bitters

2 dashes chocolate bitters

Garnish with orange twist

Directions:Combine Knob Rye, espresso, simple syrup, orange bitters and chocolate bitters in a mixing glass. Strain the cocktail into a rocks glass over one large ice cube, or cubed ice. Garnish the cocktail with an orange twist.

3400 Around Lenox Rd NE

Atlanta, GA 30326

(404) 760-8873
Photo Courtesy of Tomas Espinoza

Park Tavern’s Salted Caramel

1 oz Svedka Vanilla

1/2 oz Whisper Creek

6 oz Coffee

A dollop of Whipped Cream

A Caramel Drizzle

Sprinkled with a pinch of Sea Salt

Directions: Combine Svedka Vodka, Whisper Creek, coffee and ice into a shaker tin and mix. Strain into a glass and top with a dollop of whipped cream. Drizzle caramel over the whipped cream and sprinkle with a pinch of Sea Salt.

Park Tavern

500 10th St NE

Atlanta, GA 30309

(404) 249-0001

Photo Courtesy of City Winery

City Winery’s Mullin’ It Over

1 bottle of dry red wine

1 orange, zested

8 dried cloves

2 cinnamon sticks

4 dried star anise

4 Tbsp honey

4 oz. brandy

Directions: Add all ingredients to stockpot and heat over low. Be careful not to boil. Continue simmering for at least 30 minutes. Strain and serve garnished with an orange slice and cinnamon stick. This recipe works great in a crock pot.

City Winery

Ponce City Market

650 North Ave NE

Suite #201

Atlanta, GA 30308

(404) 946-3791

Dinner in the Dark with Pinnacle French Vodka

Last week, I was excited to be invited to a lovely French Vodka tasting. The event, hosted by Chef Jennifer Booker, was held at Atmosphere Restaurant Upon arrival, guest were invited to mingle amongst each other while sipping on the first cocktail of the evening, the Champagne Spritz. Initially I thought that it just a glass of champagne, later I was informed that it was actually the French vodka topped with champagne. It was quite tasty.

Photo Courtesy of DMHPR

Dinner guest were told that this was a Dining in the Dark experience. So we would not be told the French Vodka name until the end of the three course meal prepared by Atmosphere’s Chef Adam Olejniczak. Plot twist! Usually at media dinners, we are given a ton of information about the brand prior to the event. I was actually enjoying the suspense.

Photo Courtesy of DMHPR

FIRST COURSE

Poulpe en SALADE

Charred octopus salad with hearts of palm, Niçoise olives, fresh tomatoes, marinated anchovies, red onion, organic arugula, and lemon confit

Paired with: French Vodka, Neat

Photo Courtesy of DMHPR

Let’s just start by saying this salad was amazing! The flavors were light and vibrant, perfectly pairing with the slight sweetness of the vodka.

SECOND COURSE

Confit de canard Moulard

Duck leg confit cooked in the time-honored French tradition, wild mushroom raviolis, glazed baby carrots, French green beans, truffles red wine reduction.

Paired with: Southern Berry Bramble

Another deliciously successful course! Everything about it screamed delectable. The duck was well seasoned and every single component on the plate played its part. Bravo! The course was paired with another French Vodka based cocktail called a Southern Berry Bramble. It was very light and fresh with the flavors of summer.

THIRD COURSE

Atmosphère Profiteroles

Choux filled with French Vanilla ice cream, topped with warm chocolate, toasted Polignac almonds

Paired with: Le Orange Drop

Oh what a delightful way to end this meal. Let’s just say I ate every bite of this dessert. It was paired with another lovely cocktail with notes of citrus called Le Orange Drop.

No it was time to reveal the name of the French vodka we had the pleasure of sipping on all night.

Drumroll 🥁🥁🥁🥁🥁

Pinnacle Vodka!!!

Photo Courtesy of DMHPR

Pinnacle Vodka starts with 100% whole-grain Winter Wheat from Northern France, creating a lighter, smoother vodka that you get from potatoes, corn, or rye. Next, they use pure spring water from the Charente region that naturally filters through limestone, removing impurities and creating a crisp, fresh taste. This award winning French Vodka is distilled five times for clean and fresh taste profile.

The Weekend

2 oz Pinnacle French Vodka

1/2 oz honey

Juice of 1/2 lemon

Rosemary sprig

Ginger Beer

Ice

Combine Pinnacle French Vodka, honey, lemon, rosemary sprig, and ice into shaker.

Shake.

Pour in glass over large iced cubes.

Garnish with a slice of lemon and a rosemary sprig.

Enjoy.

To find out more about Pinnacle Vodka visit www.pinnaclevodka.com.

Get To Know High Museum of Art Highball Competitor, Amy Burns {Hampton +Hudson}

Photo via Instagram @hamptonhudson

Allow me to introduce you to Amy Burns, whimsical bartender at Hampton + Hudson as well as competitor at the High Museum of Art’s High Ball. Originally from Toronto, Amy now lives in Atlanta with her 15 year dog, Bill Murray. Amy studied Art History at Georgia State and was more than excited that a mixology competition was being held amongst such amazing art. Her travels abroad have had a great deal of inspiration on tge development of her craft cocktails. She has a love for Tiki drink as “you can never be sad with a Tiki drink in front of you!” Her theme for the competition is Alice in Wonderland. I’m already a fan! You should probably grab a ticket so you don’t miss out! February 18th is the day! Be there!
Rapid Fire Q & A

What time did you get up this morning?

2pm

What did you have for dinner last night?
Steak & Sweet Potatoes 

1st alcohol that touched your lips.

Vodka 

Name a cocktail you make for someone you want to impress.

The Last Word

Describe your job in one word.

Exciting 

What color is your toothbrush?

Pink 

Describe your job in one cocktail.

Mai Tai

Name a historic person you would like to make a drink for.

Salvador Dali 

What would you make?

Clover Club

Popcorn or potato chips?

Popcorn 

What’s your mixologist superpower?

Power of Conversation 

Ginger ale or ginger beer?

Ginger Beer

Cocktail that represents Atlanta.

Ferrari

Worse cocktail served to you.

Pizza Martini

Mimosas or Bloody Mary?

Bloody Mary

Favorite menu item at Hampton + Hudson.
Hot Chicken Biscuit Sliders

Best midnight snack.

Hummus & Carrots

If you were ice cream, what would be your flavor?

Chunky Monkey

If you could travel anywhere in the world, where would you go.

Greece

Describe yourself in 3 words.

Outgoing, optimist, funny

Weird quirk.

I like mayo on everything.

Advice for aspiring female bartenders.

Don’t let the boys push you around.  Stand your ground.

What: Highball
Where: Margaretta Taylor Lobby, High Museum of Art
1280 Peachtree Street NE, Atlanta, GA 30309
When: February 18, 2017, 7:30pm-11:00pm
Tickets: www.high.org

An Friday Afternoon Stroll Down North Highlands ~ Featuring Beetlecat, Highland Cigar Co. & Bartaco

A couple Fridays, I wanted to do something a little different. Visit some places I’ve never been. A post from Bettlecat appeared on my Instagram feed. I been trying to get be there, but never have. Friday seemed to be the perfect day. Especially since they had lunch specials on Friday. Yes! Destination set!

I arrived at Beetlecat around 1:30. It was a really cute restaurant! Since it was a beautiful day, I decided to sit on the patio.  Shortly after sitting, my waitress can to take my order. She suggested the Fish House for my cocktail and the Lobster Roll with mayo for my lunch. Sounded good to me! Let’s do it! When it came out I knew it was going to delicious. I dug in and it was. Mmmmm. And the cocktail was perfect.  I definitely want to come back and try the rest of the menu.

 

 

 

After my awesome lunch,  I walked down to Highland Cigar to visit friend and bartender, Amber. This would be the first cocktail she has made for me. And after one sip, I knew it wouldn’t be the last. Amazing! Go see Amber!!

Highland Cigar Co.
245 N. Highland Ave. Suite 140
Atlanta, Georgia 30307
(404) 477-2415

 

 

After hanging out a bit, I left and decided I was hungry again. So into Bartaco I went.  I sat at the bar and ordered a cocktail and a couple tacos.  If you’ve never been to Bartaco, you are missing out. Their tacos are amazing! My cocktail was on point too!

 

 

That ended the Unofficial Shana Was Here Cocktail Crawl. Perhaps I should hold an official one.  N. Highlands has so many options for cocktails and food.  It just might be a great idea. Stay tuned!

Topper’s Rhum ~ The Best Rhum You Never Had

  
Recently, I was invited to a very special tasting of Topper’s Rhum by Melissa Haas of The Front Porch Gourmet. Topper’s Rhum is handmade in St. Maarten and is only available in a few states. Not including Georgia. Booo! We hope to change this as this Rhum is much needed in every bar, restaurant, and rhum loving home in Georgia. This award winning Rhum is a true sipping rhum. It’s wonderful straight and on the rocks. Topper’s Rhum is also great to cook with. Melissa was so gracious as to provide us with tasty bites made with Topper’s Rhum. Thanks Melissa!

  
But first we had a cocktail made with Topper’s Rhum! Our mixologist of the evening, Rob from Mix It Up, made the specially crafted cocktails.  I had the Much Macho Spicy Mojito made with Topper’s Coconut Rhum. It was pretty awesome!

  
After a fabulous introduction to Topper’s Rhum we began dinner.  Each course was made with a Topper’s Rhum variety.  Every course was delicious! I loved how the flavors of the Rhum came out in each dish.  Rhum is definitely a great way to add additional pizzazz to your meal.  With so many flavors of Rhum offered by Topper’s, you are bound to find something for all of your cooking needs.

  
Halfway through the dinner, we had a tasting of six varieties of Topper’s Rhum. Tastings included Coconut, Mocha Mama, Banana Vanilla Cinnamon, White Chocolate Raspberry, Caribbean White, and Spiced. WOW!! Everyone of them I would want in my personal bar.  You could really taste the possibilities in each one.  Recipes and cocktail combinations just jumped in my head. I need them all!!!

  
We completed our dinner with a beautiful dessert, Honey Ginger Ricotta Filled Squash Blossom, Rhum macerated raspberries with coulis and white chocolate dust. Yes Please!! It was made with Topper’s White Chocolate Raspberry Rhum and it was perfect! That is some really good rhum! As a delicious bonus, Melissa prepared dessert to go because we were stuffed. Using Topper’s Banana Cinnamon Vanilla Rhum, Melissa made a Southern Banana Pudding with Rhum soaked lady fingers, topped with crushed vanilla wafers, fresh bananas, and banana rhum cream. I didn’t even taste it till a couple days later. It was so amazing! I need to see about placing an order!

So we had a friendly social media competion amongst all of the bloggers. Guess who won. ME!!! I won a basket of goodies, including a bottle of Topper’s Spiced Rhum! YAY!!!! In the basket was some other goodies from The Leaning Ladder and Astor Chocolate. I was a happy camper.

  
So lets get Topper’s Rhum here in Georgia. If they are not in your town, they need to be.

  
Thanks Topper’s Rhum for a wonderful tasting. Thanks Melissa and Rob for an awesome spread of food and cocktails.

 

  

*I received this tasting and dinner complimentary. All thoughts and opinions are that of my own.

 

Negroni Week Kick Off Party at Bellina Alimentari

Last night, Bellina Alimentari hosted a most fantastic Kick Off Party for Negroni Week. Negroni week was launched in 2013 to celebrate the Negroni while giving support to charities around the world. Since its beginnings, with just 100 participating venues, Negroni Week has grown to over 6,000 participating bars. Last night’s event was in support of The Giving Kitchen! One of my favorite charitable organizations. Tasty libations were provided by mixologist, Corey Phillips. Cocktails were made with Campari and Bitters 1821. Making it a great addition to the party.  Check out Negroni Week festivities near you by visiting www.negroniweek.com.

  
 

SnoGroni ~ shaved ice, gin, amaro braulio

Negroni Pop ~ grapefruit, gin, Campari, 1821 grapefruit lavendar and sea salt
  
Bocciolo lazzaroni, aperol, byrrh, lemon, orange flower water finish