Bilco Amps News for 05-11-2018

Charleston Wine + Food

He specializes in small, family-estate fine wines from around the world with a commitment to sustainability and the highest quality. His wines are represented in fine dining restaurants, top independent retail accounts and hotels throughout South Carolina. Patrick’s commitment to high standards and wine education is confirmed by the fact that all Curated Selections employees carry the distinction of being a minimum Certified Sommelier, including his delivery drivers and warehouse team. Patrick is also the founder of Communion Wine Club LLC., a wine and beverage consultancy for new and existing restaurants, bars, wineries and hotels nationwide. As a consultant, Patrick assists on and off-premise accounts on a project-to-project basis. 

He specializes in worldwide wine selections, handcrafted cocktail mixology, the creation of ongoing staff training programs and menu design. Patrick also served as the beverage director for Charleston’s prestigious Wine and Food festival for their 10.th. Patrick has established himself in the regional market as a leading sommelier and wine director in the restaurant wine scene. From 2004-2012, Patrick worked in Charleston as the wine and beverage director for four successful restaurants, High Cotton, Slightly North of Broad, and The Old Village Post House. His responsibilities included all staff wine training, teaching wine classes for the public, wine and cocktail list development and hosting special events. 

In addition to wine, his skill at cocktail mixology has won him praise in many publications, including GQ Magazine. Patrick has attained his Advanced Sommelier certification with the Court of Master Sommeliers and is a Certified Specialist of Wine. 

Keywords: [“wine”,”Patrick”,”Sommelier”]
Source: http://charlestonwineandfood.com/participant_category/wine-pros

Hale and Hearty Soups

We opened our first location more than 20 years ago in NYC, in a small storefront on 64th and Lexington, with the mission of bringing hearty, high quality comfort food to busy, hungry people. In a tiny kitchen at the back of the store, we made rich, delicious soups, while at the counter up front, we ladled them up to hundreds of New Yorkers each day. We’ve created hundreds of soups since the beginning-for a deliciously wide variety that changes every day. Our soup is still made the same way it was the day we first opened: 100% from scratch, in our own kitchen, using local ingredients. At Hale and Hearty Soups, we believe soup makes everything better. 

That’s why we make our soups 100% from scratch in our Brooklyn kitchen, with homemade stock, local ingredients, and absolutely no added preservatives. We start each soup with fresh, natural, produce that we cut the day it’s cooked, and simmer into our chowder, chili, mac & cheese, and bisque. We believe in making soup that’s not only delicious, but creates a moment of comfort in the day-it’s to be savored. Meet our Executive Chef, Bruce Rogers-the culinary mind behind our encyclopedic rotation of soul-warming soups. A Brooklyn native and down to earth lover of great food, he’s been making soup since he was a kid in his family’s kitchen. 

Over the years, he’s created more than 500 soup recipes, from soothing comfort classics to bold, unique flavors. That’s why we help out with fundraising efforts for local schools, donating our unused food to local food rescue organizations, and partnering with charities that support children, families and individuals in need. 

Keywords: [“soup”,”food”,”day”]
Source: https://www.haleandhearty.com

Travel Destination

Singapore was a swampy fishing village when Sir Stamford Raffles founded it as a trading post for the British East India Company in 1819; and today it is a thriving and progressive metropolis. Founding Prime Minister Lee Kuan Yew contributed largely to the rise and success of modern Singapore from the time its independence in 1965. Singapore boasts some of the region’s best attractions. Singapore offers a wide range of hotels – from comfortable to 3-star to grand 5-star and super-deluxe accommodation. Singapore is unquestionably a food paradiseand our popular pastime-eating-goes on anytime and anywhere. 

The Esplanade – Theatres on the Bay is Singapore’s leading mega performing arts complex where most renowned musicals and plays are regularly staged in the finest state-of-the-art theatres with brilliant acoustics. Watch out for the annual Great Singapore Sale(June-July) – the shopping extravaganza with remarkable offers. Located in the heart of South East Asia, Singapore is the ideal connecting point to the region whether it be to Malaysia, Thailand, Cambodia, Vietnam or Indonesia. Facilities include business centers, over 100 tax-free shops, 24-hour medical center in Terminal 2, Internet centers, transit hotel rooms, showers and gym facilities to name a few. It is perfectly safe to drink water straight from the tap in Singapore. 

Singapore’s voltage is 220-240 volts AC, 50 cycles per second. Located just 2 degrees north of the equator, Singapore enjoys warm tropical weather throughout the year. 

Keywords: [“Singapore”,”center”,”offers”]
Source: http://travelisswell.com/romantic-destinations/singapore2

Why I Hate B&Bs

I too would rather starve or dine on a meal of old Certs than endure the forced camaraderie and over-the-top bonhomie that to me largely defines the B&B experience. I realize that some may protest that I am being too hard on such a beloved American weekend getaway pastime. I know that many people find the whole thing positively charming. I have given B&Bs no fewer than three chances, and each experience held its own unique horrors. Strike One: My First B&B. 

My first B&B experience went down on Maryland’s Eastern shore. My then-boyfriend and I were B&B virgins, and had been ensnared by the lovely exterior shots and cozy-looking antique bedrooms. The first bad sign occurred at check in: The reception room was festooned with conservative Christian literature. Strike Two: Winter in Gettysburg, PA. On the upside, this historic – and fairly calico- and chintz-free – B&B was nearly empty at that time of year, which mercifully reduced the endless questions and chitchat from fellow B&B-ers. 

This created a problem: The dearth of guests made the owner lonely. Breakfast meant an endless barrage of questions, which I tried my best to answer politely on only my first cup of coffee. One where the floors don’t creak, no one can hear you scream, and everyone sits in silence at a gourmet breakfast minding their own business. Instead I’ll be staying at an Airbnb, where I can make my own – silent – breakfast whenever I please. 

Keywords: [“B&B”,”breakfast”,”First”]
Source: https://www.thekitchn.com/why-i-hate-b-bs-233398

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