When each of his grandchildren was born, Francis Ford Coppola wrote them a song. He crafted each heartfelt ditty especially for each child, with details about her name or personality. The acclaimed director and winery proprietor puts a similar emphasis on family when it comes to his wine business, calling on his family members for inspiration and even to design labels and marketing campaigns. Coppola sat down to discuss his success in the wine business during an event Tuesday night at the AFI Theatre and Cultural Center in Silver Spring, Md.
Coppola’s family has a history of winemaking in America, beginning in New York’s Italian Harlem, where “my grandfather would get together with some of the paisan from the neighborhood …. and they would order maybe half a boxcar of grapes from the Napa Valley, no doubt from Cesare Mondavi, who was Robert Mondavi’s father and was in the business of supplying grapes for the immigrants around the country to make their own wine,” Coppola said. (read more…)
It used to be that the word “pairings” automatically turned our thoughts and palates to wine, but the rise in craft beer production, small breweries and brewpubs has brought food and beer pairings to the forefront. About 1,200 of the 2,700 U.S. craft breweries are brewpubs, many of which are honing the art of finding the perfect brew to go with at least some of the dishes on the menu, says Julia Herz of the Brewers Association in Boulder, Colo.
Beer is gaining an ever-bigger place at the table when it comes to America’s foodie culture, as evidenced by the rise in beer-related shows on the Food Network, including a recent episode of “Chopped” that challenged chefs to create appetizer, entree and dessert to go with three different beer styles.
“Craft beer picks up where wine leaves off,” Herz says. Americans first learned about pairings in the era of Julia Child, but American dining has grown leaps and bounds beyond that kind of classic French cuisine and many of today’s spicier flavor palates pair perfectly with beer, for a few reasons, she says. (read more…)
As craft beer continues to gain prominence with both consumers and culinary types, retailers are increasing their stocks of popular local and regional brews and restaurants are investing more into craft beer with diversified offerings and special pairing menus. The increase in sales of craft beer and the continued attention these beers get from chefs, brewers and restaurants suggest that craft brewing is more than just a fleeting trend, and knowledge of fermentation and brewing is quickly becoming just as important as wine expertise in the restaurant world.
To keep up with the growing demand for beer education, the Culinary Institute of America is partnering with Brooklyn Brewery to develop a small brewery on the college’s Hyde Park, N.Y., campus. The facility, slated to open in summer 2015, will be located in the school’s new student union and dining facility, which is currently under construction.
The brewing facility will help the CIA expand its beer curriculum, which currently “is sort of like what a homebrewer would do at home or in his garage … this will allow us to teach brewing in a more professional setting,” said Waldy Malouf, senior director of special projects for the CIA. (read more…)
We spoke with Jeff Dunn, CEO of Bolthouse Farms and former senior executive at Coca-Cola, in a one-on-one interview after his inspiring session “Creating Fruits & Veggies Passion!” at this year’s PMA Fresh Summit in New Orleans. From the acquisition of Bolthouse Farms by Campbell and industry issues and trends to marketing to kids in the future and a brand new partnership with PMA to begin a marketing community, we get the scoop from straight from the source.
SB: The natural foods and premium juice industry is exploding and more and more large companies are acquiring smaller health-oriented companies. What has changed for Bolthouse Farms since Campbell acquired it 15 months ago? Has it changed the direction of the brand at all?
Not at all, and the reason is that because when they bought us, Denise Morrison, the CEO, part of the deal in buying us was that she really wanted to leave us as a sustainable company, she recognized our mission was slightly different than theirs, but mostly, our business system was different. (read more…)
Sales of single-serve coffee pods continue to rise as consumers turn to one-cup brewers for their convenience and wide array of flavor options. But as more people choose single-serve pods as their preferred coffee method, concerns about the environmental impact of the non-recyclable, non-biodegradable pods have become harder to ignore. For a time, the only choice for consumers who wanted to reduce the waste produced by their single-cup brewer was to use a refillable insert. But now, a recent breakthrough by Canada’s Canterbury Coffee has brought a 90% biodegradable single-serve coffee pod to market. I interviewed Derek Perkins, senior marketing manager with Canterbury Coffee about how OneCoffee was created.
Why did it take so long for a biodegradable, organic single-serve coffee cup to hit the market? What are the challenges of creating a biodegradable single-serve cup?
It’s taken two years of intense R&D to develop this product. There are numerous challenges. (read more…)