We take a bite out of the myth that only the wealthy can afford a tasting menu. Gone are the days of two-for-one meals and reverse happy hours. Restaurants are now pushed to ask themselves what they can do to offer diners an experience that they’ll never forget. Let’s take a taste of what’s trending.
What separates a Mixologist from a Bartender? Or a Cook from a Chef? Not all bartenders possess the intricate knowledge required to be referred to as mixologists and there are two things that make a chef: professional preparation and a degree.
Women supporting women reaches new heights in the culinary world. WCR has been connecting women in the culinary world for over 25 years.
A curated selection of sweet and savory bites that plays well with Spirits. We developed a dessert charcuterie as a perfect complement for a spirit tasting.
Move over beer. Burgers have a new best friend and its Bourbon, Bulleit Bourbon to be exact. The Bite the Bulleit platform pairs Burgers, Bourbon and BBQ in a unique way.
Grab your Liquor from your bar cart and bring it to the kitchen. We give a shot of Scotch Whisky new life by using it in an inventive application.
Being successful in cooking with spirits means using your senses like eyes as well as your taste buds when choosing pairings.
Sea & Smoke pairs five incredible Scotches with five exceptional Oysters. Each have unique characteristics from the regions where they were born, and all pair beautifully with these Oyster choices.
Menu Engineering – profitability and popularity – how these two factors influence culinary and cocktail “real estate” in menus.
Ignite consistently strives to bring innovation, strategy and experience with All cocktail and culinary programs. Do your programs need to be fired up?