Category: Q&A
Q&A: Festivál’s Beverage Director Talks Sustainability
by: Melissa Dowling
Festivál, a farm-to-bar cocktail café from HighLife Productions & RAPT Hospitality, opened in New York this past September. The concept boasts a seasonal menu using fresh, …
Q&A: George Dickel Head Distiller Nicole Austin On Whisky Innovation
by: Kyle Swartz
How to use whisky barrels that do not fit your distillery’s traditional profile? This question faced Nicole Austin after she was named general manager and distiller of Cascade …
Interview: Jane Bowie Talks Maker’s Mark Limited Release Bourbon
by: Kyle Swartz
September is National Bourbon Heritage Month and Bourbon Hunting Season. It’s a celebration of our national spirit, when distilleries release some of the most rare and …
Q&A: Brown-Forman, the 2020 Spirits Supplier of the Year
by: Melissa Dowling
Brown-Forman is the Spirits Supplier of the Year for our 2020 Growth Brands Awards. This honor reflects the bevy of beverage brands in their portfolio that grew …
Q&A: Coravin CEO Christopher Ladd
by: Kyle Swartz
When Coravin launched in 2013, this innovative technology reshaped the wine-drinking experience at home and on-premise. Today the company continues to expand its tech throughout the …
Q&A: Kaveh Zamanian, Founder of Rabbit Hole Distillery
by: Melissa Dowling
Numerous distilleries have opened in the past decade during the whiskey boom, but what makes one pop? Rabbit Hole Distillery is among the newer spots on …
Q&A: Red Robin’s Katie Burkle On Creating Limited-Time Cocktails
by: Kyle Swartz
Creating limited-time cocktails is a matter of pairing the drink to the time of year. We recently spoke with Katie Burkle, beverage director of Red Robin, about the casual …
Cheers Q&A: Priscilla Young, beverage director, Travelle Kitchen + Bar in Chicago
by: The Staff
Chicago’s Travelle Kitchen + Bar in The Langham hotel in December launched a “Stay in, Stay Warm, Drink Hot” menu. These beverages, which are individually hand-brewed …
CHEERS Q&A with Steele Platt
by: The Staff
Steele Platt opened the first Yard House restaurant in Long Beach, CA, in late 1996. He sold the beer-centric concept—now a 42-unit chain–to Darden Restaurants last year for $585 million. Platt, who will deliver the keynote address at the Cheers Beverage Conference in Dallas on Feb 12, talks with Cheers about his early days in the business, the Yard House story and what makes a restaurant successful.
