NEW YORK – Jan. 22, 2018 – Vinexpo New York – the leading international exhibition for wine and spirits professionals in North America, jointly organized with Diversified Communications – today announced a lineup of master classes that will be given at its March 5-6, 2018 exhibition at the Jacob K. Javits Convention Center.

Vinexpo New York will hold 10 master classes over its two days. Wine Australia will present “Barossa: Rare and Distinguished,” featuring some of Australia’s most legendary wines and showcasing the region’s 170-year history, and “Coast to Coast: Cabernet Sauvignon Terroirs of Australia,” including wines from the West and East Coasts of Australia, describing why this grape grows well in many parts of the country and shows wildly different characteristics depending on terroir. Côtes du Rhône Crus will host “A Deep Dive Into the Grenache Variety of the Southern Rhône Crus” and “Three Adjacent AOC From the Northern Rhône (Saint-Péray, Cornas and Saint-Joseph): Different Expressions From the Same Granite Soil.” Other master classes include “New Faces From Austria” with the Austrian Wine Marketing Board, “The Well-Tempered Crescendo of Champagnes by Fine Winegrowers” with Champagne de Vigneron, “The Best Pinot Noirs in the World (Outside of Burgundy and California)” with Decanter, and “Old and New York Reds: Myth vs. Fact” with Institute of Masters of Wine. For the full schedule and details of master classes, please visit

After nearly doubling the original footprint in October to accommodate unprecedented demand, the event’s exhibition space sold out shortly thereafter. Open exclusively to the trade – wine and spirits producers, wholesalers/distributors and retailers – the event will feature more than 450 exhibitors from 23 countries. The full list of exhibitors is available here.

Regarding the overwhelming response to the upcoming show, Guillaume Deglise, CEO of Vinexpo, noted, “The U.S. is now the world’s top consumer of wine. With the consolidation of distribution in the U.S., many brands are not getting enough attention from the bigger players. Vinexpo New York offers valuable opportunities for smaller distributors who are looking for new brands, particularly as U.S. consumers look

to discover new products. The exhibition further benefits from Diversified’s approach to niche market events and its ability to attract the right exhibitor base.”

Attendee registration is open at


MILFORD, Conn., Jan. 22, 2018 /PRNewswire/ -- Subway® restaurants announced that Tracy Steinwand has been promoted to the role of Director of Global Operations. In her new role, Tracy will lead all aspects of Subway's global operations, including restaurant and field operations, and transforming the customer experience in restaurant.

"We are proud of the momentum we have seen in transforming the restaurant experience, and operational initiatives like the Fresh Forward design have been critical to that effort," said Suzanne Greco, President and CEO. "We are excited to promote Tracy as our Global Operations Director to continue to build on that success and to deliver new strategies that will redefine the restaurant environment across the globe."

In addition to this role, Tracy will continue to lead the Learning and Development team, responsible for creating a culture of continual, holistic learning for all members of the field. Prior to this, Tracy was a Director of Franchisee Services, leading the teams that directly supported franchisees, and she served as a Regional Director for Australia and New Zealand for eight years. Tracy began her career with Subway as a Field Consultant in Alberta, Canada in 1993.

"Subway is home for me; there's a special dedication and entrepreneurial spirit among our Franchisees and the Subway team. I'm excited to tap into that energy and apply it our collective efforts to support for our hardworking Franchisees," said Steinwand. 


Vancouver, B.C. (January 9, 2018): The Victor has officially opened in the city's newest destination, Parq Vancouver. Inspired by the Pacific Northwest region, the restaurant's approachable menu effortlessly weaves together contemporary and classic seafood, steak and a sushi and raw bar, paired with a curated wine, craft beer and cocktail program. Managed and operated by Blau + Associates, The Victor offers an elevated dining experience on the sixth floor of the DOUGLAS, accessible through the lush outdoor park and showcasing stunning views of BC Place Stadium and Vancouver's skyline.

Based on Elizabeth Blau and Kim Canteenwalla's vision, the design concept and branding is executed by San Diego-based SixteenFifty Creative Intelligence, with inspiration drawn from the reign of Queen Victoria. Paying homage to the adage "To the victor belongs the spoils," the room immerses guests in a rich and intimate décor, incorporating earthy tones, commanding oak tables and banquets reminiscent of the green leather benches seen in London's chamber of the House of Commons. 

The private room adjoining the wine cellar is perfect for special events. In the Spring, those seeking full immersion in nature can lounge on the elegant patio leading out to the park, the resort's sixth-level elevated green space comprising 30,000 square feet of verdant greenery, ponds and walkways. 

The Victor celebrates quality dining as an everyday event, offering guests an array of steaks including wagyu, striploin and bone-in tomahawk, as well as a delectable selection of sides. Sushi fans can take a seat at the sushi and raw bar and sample classic selections made with a modern twist. The journey continues into dessert with decadent dishes such as crème brulée donuts, perfectly caramelized and topped with a cloud of maple cotton candy. All dishes are crafted by a powerhouse kitchen team led by Kim Canteenwalla. 

The wine list at The Victor is comprised of quality bottles sourced from around the globe, with a focus on BC, California and regions of France. This extensive selection is supplemented by one of Canada's largest wine Enomatics; a preservation system that allows for high-end wines to be served by the glass. Craft beer selections extend a special nod to local breweries with Steamworks, 33 Acres and Postmark Brewing on the menu. Cocktail aficionados will delight in adventurous drinks separated into the categories of 'Diplomacy' (light and delicate) and 'Campaign' (strong and battle-ready), including the signature Emperor's Sour and the Smoke and Oak house martini. 

"The Victor showcases the best elements of Vancouver and the Pacific Northwest while offering an accessible, playful and exploratory dining experience for every guest," says Grant Nelson, general manager. "Our goal is to ensure each diner receives a personalized experience tailored to their tastes, and departs with a feeling of genuine enjoyment of their experience and the space."

The Victor is open for dinner nightly from 5:00pm to 10:30pm (11:00pm on Friday and Saturday). Entrée prices range from $18 to $79. Parq Vancouver's eclectic assortment of restaurants and lounges also include BC Kitchen, Honey Salt, 1886MRKT East, D/6, Lotus Whiskey/Tea Lounge and Centre Bar which debuted during the resort's September 2017 opening.


 January 10, 2018 — Innis & Gunn today unveiled a brand new look for its core barrel-aged and craft brewed ranges. The launch of the new packaging – which provides a unifying look across the Scottish brewer’s line-up of beers – also coincides with a return for Innis & Gunn to using 100% barrels in what used to be known as the brewer’s “oak-aged” beers.

Until 2010, Innis & Gunn matured 100% of their brews in oak barrels, mostly first-fill bourbon barrels - which could each only be used once. In 2010, the popularity of Original eclipsed the availability of barrels and Innis & Gunn’s Founder and Master Brewer Dougal Gunn Sharp designed the ‘Oakerator’ tank - a new method that gave the same flavour results but didn’t rely 100% on filling barrels with beer. Between 2010 and 2017, their oak-aged beer was matured in the Oakerator over oak chips.

As of today, Innis & Gunn Original is once again 100% barrel-aged, using an innovative method developed by Innis & Gunn which enables the brewer to ‘put the barrel into the beer’.  

“At Innis & Gunn, we see it as our mission to continually push the boundaries of craft beer, to keep evolving and developing new ideas and techniques,” explained Gunn Sharp. “We’re now in the privileged position of being able to barrel-age using both traditional and modern techniques. As we head into 2018 – our 15th anniversary year – we’re going to be bringing some incredibly exciting beers to the market that truly showcase the incredible flavour possibilities of barrel-ageing beer.”

Through this new method, barrels (which could include bourbon, rum or Irish whiskey) are broken down and the staves then broken into pieces. The pieces are toasted to open up the wood, unlocking layers of incredible flavours and aromas. The barrel pieces are then placed into the ‘amplifier’ - an updated iteration of the ‘oakerator’ - and the beer is circulated through it to achieve the rich depth of flavour that the barrel brings to the beer. To-date, the brewing team has discovered five different ‘toast’ levels, each of which brings a unique flavour to the finished brew.

Innis & Gunn Original and the brand’s new rum barrel red beer, Blood Red Sky (coming to Canada in 2018) are both now brewed using the ‘barrel into beer’ method. Other limited-edition beers (which often require lengthy maturations, or have fruits or hops added to develop maximum flavour) will still be brewed using the traditional ‘beer into barrel’ technique, matured in Innis & Gunn’s bespoke, temperature controlled barrel store at their brewery in Perth, Scotland.

“Beer usually has 4 ingredients - malt, hops, yeast and water,” concludes Sharp. “For us, the barrel is the 5th ingredient. When used in the right way and when matched against the right beer style, barrel-ageing can create an explosion of flavours and aromas in the beer.”

All beers in the core Innis & Gunn line-up in Canada - including IPA, Session IPA and Innis & Gunn Lager - will transition to the new branding in the coming weeks.


Page 10 of 14

<< Start < Prev 5 6 7 8 9 10 11 12 13 14 Next > End >>