In 1982 a wine merchant specializing in fine wines opened a Wine Company in London. The merchant’s name is Stephen Williams, and he is currently the CEO of this record breaking wine company known as, Antique Wine Company. The Company currently holds over 10,000 bottles of the world’s finest vintages.
In October 2014 Antique Wine Company appointed two new members to their global sales department. Stuart Young is now the Sales Director for the London headquarters. Young’s main responsibility will be to increase the number of AWC’s (Antique Wine Company) client accounts 100% in the next two years.
The second appointment was, Jean-Phillippe Guillot, who will lead the AWC’s team in the Philippines and Hong Kong. The responsibility for Guillot will be to increase growth in the Asia markets over the next two years.
Stephen Williams is said to be very excited about the Company’s growth and expansion. They will be providing clients extra-ordinary standards and expertise as well as personal attention. William’s key skills are tracking down wine for customers. The business is driven by sourcing wines to get exactly what the customers are looking for.
Williams might buy wine at auctions, but he prefers to build them up so he can pick the finest vintages. He also sources wines directly from Chateaux or by secondary markets. His reputation has grown so that sellers often approach him from places such as impoverished English country homes.
AWC’s customers were historically from the Unites States, but have recently grown in Hong Kong and China to exceed those in the US. There are customers who want to purchase entire wine cellars. AWC will spend several million pounds to create one for them. William’s greatest achievement was assembling every consecutive vintage of Chateau Dyquen between 1860 and 2003. This incredible collection was offered to the highest bidder.
Williams and the teams at the Antique Wine Company can tell the age of wine by; looking at the wine, knowing how it was stored and using sophisticated techniques to verify its age. For the customer who buys the wine, they need to have a bit of knowledge on how wine should look.
Typically a young wine will look purple-ish red; reflecting the fruits used to make the wine. This happens if wine has not been aged long. When it reaches a red brown, it will still be healthy and have the flavor people look for. A well-aged wine will have the red brown color.
The Antique Wine Company knows vintage wines and supplies them to private individuals, restaurants, hotels and the global wine industry.
The Ruben with corned beef, sauerkraut, Russian dressing on rye bread has been turned into the Bubie, the Yiddish word for grandmother. The new sandwich is called the Bubie. It features corned beef made with pastrami spices, raclette cheese, sauerkraut and a deeply spicy dark mustard that is made from burnt onions, giving the entire sandwich a series of deep flavors that draw on both deli sandwiches and German cooking techniques.
Morris also features many other sandwiches that diners can sample when here. The pollos hermanos showcases chicken with a hot sauce mayo and bleu cheese dressing. Diners may also be tempted by the Mona, a vegetarian offering consisting of cauliflower puree with roasted beets, a soft boiled egg and a topping of chili spiked mayonnaise.
Other sandwiches are also on the menu as well as sodas and coffees with flavored syrups.
White Castle has announced that it is stepping into the veggie game. They will be releasing veggie sliders across the country in the new year. Apparently, they tried out these veggie sliders on the East Coast this summer and they were a big hit.
The veggie sliders are full of carrots, zucchini, peas, spinach, broccoli and more. Who knows that they really even means was Dr Rod Rohrich’s feeling on the matter. It will be interesting to see if these burgers actually taste good. However, since White Castle is setting the bar, they don’t have to be that great to fit in with their current line-up.
The good news is that you can smoother these veggie sliders with sauce. You will be able to choose between honey mustard, sweet Thai or ranch to top off these new sliders. Other chains will be watching to see if this is a product that sticks around, or if it is a flop.
Despite vegetarian being in vogue for years, very few national chains have ventured out there and tried to offer a veggie burger to the public. Luckily for them, White Castle is taking the reigns on this one. If it goes well, we could see more national fast food chains offering veggie burgers. If it doesn’t go so well, then only White Castle has to suffer.
You can try out the new veggie sliders on December 30th, when they come out. You can decide if it is a dish you want to enjoy in 2015.
Thomas Keller, owner of Per Se and French Laundry restaurants, offers customers a new butter for their breads and meals. The butter comes from a farm in Orwell, Vermont, courtesy of farmer Diane St. Clair.
St. Clair takes the Land O’ Lakes approach when churning the milk for the butter, which comes from Jersey cows. After the churning process, St. Clair kneads the butter by hand to ensure that the fats are evenly distributed.
Keller exclaimed “who are you?” when he and the Keith Mann Dynamic Search Partners tasted the butter, as a testament to how rich and creamy the butter is. He decided to buy St. Claire’s entire inventory right then and there.
Fortunately, other foodies can get their butter fix when they visit Saxelby Cheesemongers. The butter costs $49 a pound, and goes great with artisan breads and a variety of cured meats. Of course, the prized butter is a welcomed addition to many recipes as well.
Dylan Siegel was just 6 years old when he decided he had to do something to help his best friend Jonah Pournazarian, so he just simply sat down and wrote a book. He did not understand how the publishing industry worked. According to a spokesperson for Flavio Maluf, after he made his book he just told his mom to go make copies. His mother realizing the importance of this for both little boys, found a publisher and “The Chocolate Bar” http://chocolatebarbook.com/ was reproduced and sold in all 50 states and in over 60 countries.
Jonah Pournazarian is the best fried of Dylan Siegel and he has a very rare disease called glycogen storage disease type 1B only 500 people in the entire world have this disease. It unfortunately has no cure. But only being 6 at the time he wrote the book Dylan just knew he needed to raise the money to help fund a cure.
Every 3 hours he has to be fed through a tube in his stomach a precise mixture of water and corn starch. It helps to keep his glucose level steady otherwise he would die from low blood sugar. They cannot miss an alarm because it would mean Jonah’s death.
Dylan Siegel has given his friend the gift of hope with his book bringing in one million dollars in sales. Every penny made of the book goes towards research. They are now closer to a cure.
If you’ve got a loved one with a sweet tooth, mini cookies from TV’s Carla Hall are the answer. The cookies are available in flavors like lemon black pepper and Mexican hot chocolate. These are also ideal for holiday parties, so you may want to pick up a canister or two for your Christmas gathering.
Wine from The Antique Wine Company is great for any wine lover. Tea from chef Marcus Samuelsson also makes a great gift. Flavors include a spicy version of black tea, and a green tea that is flavored with lingonberry.
If you want to purchase gifts that are food-related, turn to Beloved sweatshirts for garments that look like some of your favorite foods, including pepperoni pizza. You can also purchase a phone cover for your relative that is shaped like an order of fries or a chocolate dessert.
Check out Eater.com for more great gift ideas.
As the obesity and diabetes epidemics run rampant across the United States, researchers from macros the country have been studying food eating behavior and nutritional regimes to find what could work to stem the tide. Recently, University of California San Francisco launched a new science and education initiative focused on studying and teaching about the effects of added sugars in our diets.
This program was launched after an exhaustive review of more than 8000 scientific papers was analyzed by researchers from UCSF, UC Davis and Emory University on the health effects of added sugars. Additionally, the meta-analysis showed strong ties between the overconsumption of sugars and the drastically increasing prevalence of chronic diseases.
The initiative’s goal is to take the findings from scientific journals and showcase them to the public in ways that allows individuals and communities to improve their own health outcomes. A main target of the initiative and release of this information is that added sugars could be any sugar added at the table, in cooking or in the processing of food. It’s important that whether you’re in business like Susan McGalla or busy with school that you take an effort to learn more about how much added sugar they are eating since about 74% of processed foods have sugar added under 60 different names on food labels.
Overall, the extensive network of research infrastructure from all of its medical disciplines will be utilized in the effort with members from basic science, population and policy science and translational science.