Join us live Wednesday, September 19, 2012 at noon for a wrap up of our Summer Music Series for events and weddings!  A few more tips and hints to help you ensure that you have everyone dancing the night away at the best price!

Summer Series Wrap-Up

Insights into how to plan each segment of your wedding; what works, what does not, ranging from picking a venue to day of gratuities. Be efficient have fun

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

We are back and more excited than ever to kick off our winter 2015 show series, which will examine restaurants that have catering arms too. It’s a growing segment of the industry and one that has not been properly explored – how to create a great relationship with a restaurant (for smaller private parties) that also has a catering arm for the larger ones.

“Restaurants, Private Rooms and Catering too!” will cover the small but burgeoning market of restauranteurs that do it all and well.  Tune in on Wednesday, January 14th at noon as BOTH the Director of Catering Sales, Sarah Weisman, and in-house Director of Private Events, Jodi Lynn, for Epicurean Events join us.  Wondering if you should host your next dinner in a private room or at home? We will answer that question, explore cost structures and private space possibilities in the Epiucrean group, which also owns four restaurants in New York: dell’anima, L’Artusi, L’Apicio and Anfora. The Italian inspired cuisine is driven by seasonal products and high caliber service that focuses on being friendly rather than formal; the Italian seeking guests are driven by the amazing tastes, homemade burrata and exceptional customer service.

After covering everything you ever wanted to know about liquor in our last series, it is time to discover where to find the best food to pair with those cocktails you now know all about!

Event Jeannie's 2015 Winter series; Restaurants, Private rooms & Catering too!

Sadly, all good things must come to an end.  Yet what better way to bring our Fall “Wet Your Whistle” series to a close than with the Brand Ambassador of the premier rum company, Zacapa!  On Wednesday, December 17th at noon Lynnette Marrero will introduce us to the first rum to be inducted into the International Rum Festival’s Hall of Fame.

This honor may have something to do with the fact that Zacapa is aged in “The House Above the Clouds,” a facility 7,544 feet above sea level in the highlands of Guatemala.  The naturally thinner air and lower atmospheric pressure of this unique location intensifies the infusion of flavors into the barrels.  This is not the only thing that makes Zacapa’s creation process surprisingly unique.  Instead of using traditional molasses as a base, Zacapa is made from concentrated first press of sugar cane, called virgin sugar cane honey, and a specialized strain of yeast extracted from pineapples.

Clearly, there is nothing typical about the way in which this rum is made, nor in the way that it tastes.  Tune in this Wednesday to hear more about how this company has made their rum EXTRA-ordinary.

Clearly, there is nothing typical about the way in which this rum is made, nor in the way that it tastes.  Tune in this Wednesday to hear more about how this company has made their rum EXTRA-ordinary.

FINAL Wet Your Whistle Episode - Don't yuck my rum - Zacapa!

This week we will not only be infused with imagination, but also with alcohol! We will be continuing our Fall “Wet Your Whistle” series on Wednesday, December 10th at noon LIVE from our offices with Colin Asare-Appiah.  The Bacardi Portfolio Master Mixologist will be whipping us up some innovative new cocktails, perhaps even some of the final contenders of Bombay’s “The World’s Most Imaginative Bartender” competition.

It should come as no surprise that the company whose namesake is a 182 carat sapphire entitled the Star of Bombay enjoys crowning the best bartenders in the world.  The real gem of the company, however, is their brand new distillery, Laverstoke.  Designed by multiple award winning designer, Thomas Heatherwick, the distillery boasts a BREEAM award for sustainability and two stunning, intertwining botanical glasshouses.  These glasshouses are meant to maintain two separate climates, one tropical and one temperate to foster the ten botanicals from around the world infused into every bottle of Bombay.  If we are lucky, maybe Gary will reveal if the rumor about these gin botanicals making people angry is true, or a complete hoax.

So get your shakers ready.  If we can have martinis on a Wednesday afternoon then so can you!

The Event Jeannie has Bombay Sapphire's Gary Hayward LIVE in C&G's office 10/10!

“I make a filet mignon at a pot roast price.”  Tito Beveridge, founder and owner of Tito’s Handmade Vodka, wasn’t talking about steaks when he said this; he was talking about his double gold medal winning vodka.  Wednesday, December 3rd at noon our Fall “Wet Your Whistle” series continues as the VP of Brand Marketing for Tito’s Vodka, Nicole Portwood, joins us.  Learn how Tito’s has become THE vodka in its less than 20 year life span.  It all started with Tito racking up 19 - yes, 19 - credit cards to the grand total of $88,000 in order to build a one man distillery and production still.

His gamble of creating the first legal distillery in Texas paid off, not only for him, but for vodka lovers everywhere.

We know that you want to learn more about how Tito became ‘the vodka guy’ and exactly what it is about this brand that makes it so darn good.  So join us Wednesday, December 3rd at noon and find out!

Wet Your Whistle Series Continues with Tito's Handmade Vodka!

Good things come to those that wait. Bulleit’s Master of Whiskey, Gina Fossitt, will be joining us on Wednesday, November 19th at noon to tell us why the Bulleit Distilling Company has been over a century in the making.  Our Fall “Wet Your Whistle” series continues as we learn how the original creator of the high rye whiskey, Augustus Bulleit, mysteriously went missing one day in 1860.  It wasn’t until his great-great grandson left a successful law practice 127 years later that the old family recipe was revived.  Now the company boasts a bourbon, a specialized rye whiskey, and an aged bourbon reserve, all of which are the recipients of multiple awards.

We can’t spoil ALL of the fun.  If you want the full story then you are going to have to tune in this Wednesday at noon!

Summer Series Wrap-Up

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