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Our Spring 2014 issue celebrates Tequila and it's history, future, packaging and more. Also included are feature stories on Sherry, wine, wine on tap, Mixologist vs Bar Chef and much more!
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After a long, long winter, we welcome back the warmer days. Open up the bistro doors and put the tables back out on the patio! in the Mix starts off 2014 by celebrating one of the most notorious libations of all times, Tequila! Our features on the subject include a collection of compositions by some of our best journalists. We delve into the uses, history, future, packaging design and travels involving this magical spirit. On the wine side, we have two remarkable stories on Spain. Rolling on the Ribera by Elyse Glickman is one of her best articles on Spain. We also feature an essay by Ed Korry on Sherry. Ed is not only an educated man on all subjects of wine, but he is also especially profound when it comes to Sherry. In fact, he is a formador homologado de los vinos de Jerez an official wine educator of Sherry. Once you read this, youll get it. Ever thought about pouring wines on tap? You should. Read the article A Better Way to Serve Wines by the Glass and you will know why! Find out why Titos Vodka is for the dogs in a heart-lifting story on page 60. Do you think you know your Spanish wines? Try Barry Wiss crossword puzzle and let us know how you did. Bartender, Mixologist or Bar Chef? That is the question posed by our publisher, Don Billings, to five of the industrys top authorities on the subject. See what they think in this thought-provoking expose. Theres always a lot more inside, including technology, training, travel and more! Have a great springtime.
Mike RavenEditor in the Mix
On the cover Atlanta artist, Suzi Selman, painted a portrait of a vintage jimador harvesting an agave plant to uncover the magical pina used to distill Tequila.
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Innovate
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26. Spotlight On Jon Holecz, vice president of marketing at Western Spirits
28. Midscale Hotels Have Bars Too by Ned Barker
44. A Better Way to Serve Wine by the Glass by Mike Raven
56. Technology Your Room is Ready. :) SMS Hospitality Services by Adam Billings
78. Designing Tequila Color, shape and design of todays Tequila bottles by Christine Heller
96. A Panel of Masters Tylor Field III moderated a panel for Landrys 2014 Leadership Conference.
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Explore
14. The Adventures of George: Mezcal Hold the Worm Please! by Tony Abou-Ganim
58. Making the Rounds The Ritz-Carlton, Naples Beach Resort by Helen Benefield Billings
60. Vodka for Dog People by Kester Cockrell-Chau
64. A Diplomatic Recon The Westin Diplomat Resort & Spa by Helen Benefield Billings
68. Rolling on the Ribera Wineries of the Ribera del Duero by Elyse Glickman
98. Crossword Puzzle Wine Crazy for Spain by Barry Wiss, CWE, CSS
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MediaPr in t D ig i t a l Web V ideo
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51Spring 2014 itmmag.com PLEASE DRINK RESPONSIBLYGUINNESS Draught Stout 2014 Guinness & Co. Imported by DIAGEO - Guinness USA, Norwalk, CT.
*Allowing room for the head, which gives you a greater yield per keg
DRAUGHT SLIM KEG
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Resort Features
Seven dining venues plus in-room dining await guests
The Heavenly Spa by Westin Westin WORKOUT Fitness
Studio Two outdoor pools with direct
ocean views Two marinas and water sports 18-hole golf course managed by
Troon Golf & Tennis Center Huge onsite convention center
with over 200,000 square feet of meeting space
Great for families
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WorkingThe Land
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SPONSORS
TO LEARN MORE ABOUT TICKETS...CONTACT LAUREN LAVIOLA [email protected] | www.COREgives.org
Giving Back to Our Own
2014
A NETWORKING BEER, WINE & COCKTAIL PARTY
BENEFITING CORE
MARCH 24 | 6-9PM
The View at The Palms Casino Resort4321 West Flamingo Road Las Vegas, NV
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ALL PROCEEDS GO TO CORECHILDREN OF RESTAURANT EMPLOYEES
MARCH 25TH MARCH 26TH
We are a 501(c)(3) charitable organization, so your gift may qualify as a charitable deduction for federal income tax purposes.
TO LEARN MORE ABOUT DONATING, CONTACT LAUREN LAVIOLA [email protected] | www.COREgives.org
CHILDREN OF RESTAURANT EMPLOYEES
P R E S E N T S
ONLY AT
2014
WINNERS POSTED BY 3:00 PM MARCH 26TH
BIDDING DATES + TIMES
9:00AM-5:00 pm 9:00AM-1:30 pm
THE FOURTH ANNUAL SILENTAUCTION
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