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The Rise of Non-Alcoholic Beer: This Summer’s Hottest Trend
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Sometimes the best ideas are hiding in plain sight. In 2017, Bill Shufelt—a Connecticut hedge fund guy—was tired of hangovers. Or more specifically, back-to-back hangovers from an endless stream of work dinners. Why wasn’t there a non-alcoholic beer that tasted good and was (don’t laugh) aspirational enough to enjoy in front of clients? That was Shufelt’s pitch for Athletic Brewing—which 120 venture capitalists swiftly passed on.
How does an entrepreneur get right back up to pitch again? And again? That’s the story of Athletic Brewing which, seven years after those disastrous meetings, is now the number one selling beer at Whole Foods (alcoholic or not). Celebrity ambassadors like J.J Watt, Naomi Osaka, and Karlie Kloss have all shilled for the brand; a writer for GQ once described the near-beer’s flavor profile as “bitter and complex,” adding: “It tasted real.” For that, you can thank Athletic’s co-founder and head brewer, John Walker, who is a veteran of Second Street Brewery in Santa Few, New Mexico.
Whether Athletic’s founders anticipated the wellness trend or got lucky doesn’t really matter. (For the record, some 80% of their customers also drink traditional beer.) But the industry was suddenly paying attention. In 2022, Keurig Dr Pepper—owner of brands like Canada Dry, Snapple and Green Mountain—invested $50 million dollars in Athletic Brewing, taking a minority stake in the company. According to Global Market Insights, the nonalcoholic wine and beer market is set to surpass $30 billion by 2025. And Bud and Coors are now pushing their own non-alcoholic beers. Anheuser-Busch, meanwhile, announced they want 20% of their global beer sales to be alcohol-free by 2025.
How did we get here? How did a non-alcoholic beer end up in everyone’s summer cooler? Over some cereal and (naturally) a few cans of Athletic Brewing, the company’s founders talk J.J. Watt, what it takes to reinvent a category, and one very surprising encounter with law enforcement.
Athletic Brewing cofounders John Walker and Bill Shufelt launched the non-alcoholic beer company in 2017.
MICKEY RAPKIN: We often talk with entrepreneurs about disrupting a category. But in this instance, there was almost no category to disrupt. When I was a kid, the only non-alcoholic beer was O’Doul’s and it was a joke. What made you think that there was a market here?
BILL SHUFELT: I was sitting there as just a modern, healthy, busy adult who wanted a beer that kept up with my lifestyle, and there was nothing out there that did that. I was like, “I have to get up and do busy stuff tomorrow. I can’t go to that dinner.” I started asking either my sell-side coverages or colleagues, “Would you rather meet at a SoulCycle or Barry’s Bootcamp instead of doing a dinner tonight?” And everyone was like, “Yes.” It just seemed like it was a category hiding in plain sight.
RAPKIN: Didn’t 120 V.C.s turn you down?
SHUFELT: There was a time when I’d dine with eight prospective investors, only to be met with eight rejections in a row. There was a period where I faced a string of 30 consecutive no’s—an incredibly disheartening phase. But then, an old college mate of mine convened a group of four friends who all agreed to invest $5,000 each. This was incredibly uplifting, especially given the lack of enthusiasm I’d been encountering.
RAPKIN: Does the experience of receiving funds from friends rather than a bank feel distinct?
SHUFELT: Our initial round of investment was backed by 66 individuals. There’s indeed a massive exertion of pressure due to fiduciary obligations towards shareholders. Both John and I left our jobs, with John even relocating across the country. We truly made some significant sacrifices.
ERIC RYAN: Can you relate an instance of an early setback?
SHUFELT: We have this old chiller that would just inadvertently blow glycol all over the parking lot.
RAPKIN: Wait, what’s a chiller?
Athletic now has brewing facilities in Milford, Connecticut and in San Diego, California.
SHUFELT: It runs coolant throughout the jackets around the beer—not actually touching the product, but it cools the tanks. Every once in a while it would just blow out—from pressure—all over the parking lot. We’d not only lose time and lose beer but we’d have to do a big cleanup, too.
JOHN WALKER: Producing each drum required an investment of about a thousand dollars, and we were quickly burning through our funding.
RYAN: Many find the biggest challenge in designing a non-alcoholic beverage is capturing the distinct mouth feel and heat of alcohol. How did you tackle this?
WALKER: Our approach is to start with the end result and work our way back. Will this have a water profile similar to a Czech Pilsner? Or will it have the finish of a Northeast or Northwest IPA? Rather than trying to mimic alcohol, we focused on what truly defines a beer – the malt, the hops, the water, the carbonation, and even the occasion.
RYAN: That’s an interesting perspective. The occasion does add its own distinct flavor when enjoying a beer. Such a thought-provoking idea.
RAPKIN: Do you still drink alcohol?
WALKER: I do, yeah. My tagline is, “I drink a lot less alcohol and a lot more beer.”
RYAN: What you did was take the social stigma out of non-alcoholic beers. And it’s a big part of my playbook. Cleaning products are really dorky, but when I launched Method, I found the aspiration of home design as a way to make it cool.
RAPKIN: That’s right. Did J.J. Watt make it cool to drink non-alcoholic beer in public?
SHUFELT: We initially gained notice among advanced endurance competitors. Then we enjoyed another surge in popularity, with J. J. Watt being among our new supporters. He says, “I enjoy your beer while watching college football on Saturdays. And I feel great when I play my games on Sunday.” He did mention, “Bill, I’m not yet ready to be seen as the face of non-alcoholic beer. But I’ll chip in where I can.”
Bill Shufelt, a co-founder, abandoned his hedge fund career to dedicate himself to Athletic Brewing.
RYAN: The positive aspect is that Athletic Brewing can be sold in locations where you wouldn’t ordinarily see beer.
SHUFELT: True. To name some, places where beer has never been seen before: State Parks.
WALKER: Climbing gyms. The office.
SHUFELT: My favorite beer every day is my drive-home-from-work beer. That’s not exactly an alcohol occasion.
RYAN: Have you been pulled over yet with a beer in your hand?
SHUFELT: I haven’t. But one of our teammates got pulled over, I think it was about 1:00 A.M., a couple months ago, and an eagle-eyed police officer saw the beer in his hand and pulled him over. Which makes total sense. But I guess he was nice enough and let him on his way.
RYAN: I was contemplating the extensive data you must gather on your clients thanks to e-commerce sales.
SHUFELT: We mentioned to our investors, friends, and community that our e-commerce business will be launched right from the start. Many queried the feasibility considering the weight and the resultant cost of shipping beer. Yet, we responded, “We’ll start by shipping one package at a time, learning from each order we process.” Consequently, we now have a direct communication channel with our customers—possibly the fastest iterative loop in the beer industry.
RYAN: You’re referring to new flavors, are you not?
SHUFELT: Absolutely. We have direct relationships with millions of customers. I believe we’ve established the first truly omnichannel business in the beer space.
RAPKIN: While discussing marketing, have you considered stadium naming rights? This is usually associated with beer brands.
SHUFELT: We explored one opportunity with stadium naming rights to some extent. Although it might not have been the most effective use of our time, it’s something we may pursue in the future. We have a wealth of fun concepts in mind. I’m open to evaluating any ideas.
Athletic Brewing can be sold in locations where you wouldn’t normally expect to find beer.
RAPKIN: Athletic Brewing has now become Whole Foods’ best-selling beer. Keurig Dr Pepper has invested $50 million in your company. Have any of the venture capitalists who initially rejected you returned to admit they were mistaken?
SHUFELT: We’ve had a lot of outreach from people who passed on us and I kindly say they had their shot. I mean, I definitely don’t blame anyone for passing. We were pre-revenue, we didn’t have product, I was literally walking around with a 96-page business plan but no product. And it was kind of, “This is what the world could be. We’re going to build a brewery, and this is where we hope to take it.”
RAPKIN: Last question. Bill, when you launched this thing, you were working at a big hedge fund in Connecticut. What made you feel like it was time to take a leap? Were you dying inside?
SHUFELT: I thought nobody liked what they did for work. And that work was something you did to be able to participate in the rest of life. I was in the mindset to work really hard, save money— I thought that’s what an adult was. I had this idea [with a] very low probability of economic success. I worked on the plan for two years. It was really my wife who helped me see that we could have a positive impact if we made moderation cool, accessible, de-stigmatized. She had seen the turn in my life. That’s what really got the fire going for me.
The conversation has been edited and condensed for clarity. Click here to watch the last episode of Cereal Entrepreneur, where Unapologetic Foods’s CEO Roni Mazumdar and executive chef Chintan Pandya talk beating the reservation bots, teaching Americans to think outside the naan, and goat brains.
“Cereal Entrepreneur” is an interview series for Forbes hosted by Method founder Eric Ryan and … [+] journalist Mickey Rapkin.
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Exploring Alexander James Whiskey: A Legacy-Inspired Brand
by: Sarah Jindra, Ji Suk Yi
Posted: May 29, 2024 / 03:51 PM CDT
Updated: May 29, 2024 / 03:51 PM CDT
Whiskey inspired by friendship and family roots. One Chicago man is establishing his legacy by making strides in Chicago’s black-owned whiskey industry. Alexander James Whiskey treasures the tradition of storytelling while honoring generations to come.
Spotlight Chicago airs weekdays on WGN from 3 p.m. to 4 p.m.
Copyright 2024 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The purpose of Father’s Day is to honor the father figures in your life. This list has simple yet practical gift ideas they will love.
Whether you’re looking to add some fragrance to your daily routine or wear on special occasions, a nice-smelling bottle of cologne can do the trick.
Walmart is steadfast in its plans to sell Pride merch to show support for the LGBTQ+ community. Check out its range of Pride Month products!
Introducing Vodka Cruiser’s Newest Liqueur Range
Vodka Cruiser has declared its latest line of liqueurs, Vodka Cruiser Flavours, available in three tastes namely Wicked Watermelon, Bangin’ Boysenberry and Punchy Passionfruit.
Monique Di Gregorio, the Marketing Manager of Vodka Cruiser, intimated that the new line is a strategy for the brand to widen its scope.
She stated, “Our pre-mixed range is what has made us renowned, but it is time for our fans to add their personal touch to how they fancy Vodka Cruiser Flavours. We’ve invaded the spirits aisle, providing more alternatives for patrons looking for a flavourful mixed drink or to enhance their cocktail productions.”
The vodka-rooted liqueurs can be enjoyed over ice, paired with a mixer, or used as a spritz base according to the suggested servings.
“There’s something for everyone, whether you’re looking for something to pair with a pantry staple like soda water or lemonade, or jazzing up a punch to make a crowd pleaser. Our customers have told us they want to see innovation like this and we are delivering,” Di Gregorio added.
Vodka Cruiser Flavours have an RRP of $35 for a 700mL bottle, with an ABV of 20 per cent.
Demystifying Sommeliers: Essential Tips for Engaging with Wine Professionals for Enhanced Experiences
Confronting a sommelier at your dining table often causes a significant degree of vulnerability and self-doubt among many fully-fledged and usually assured adults.
No matter how frequently you consider wine, whether daily or just during special occasions, wine retail sellers and sommeliers should serve as the initial point of consultation for anyone faced with decisions regarding wine. In essence, these wine experts exist for the sole purpose of aiding consumers in comprehending wine bottle labels and menus. The more proficient ones dedicate several years to studying wine just to be able to suggest the impeccable pinot noir or recommend pairings for exotic foods.
What then, causes us to freeze when a sommelier comes over with the wine menu and a handful of pleasant inquiries? More so, how often do you find yourself avoiding your regular retailer despite clearly needing assistance?
According to Torrence O’Haire, the executive beverage director at the Gage Hospitality Group—which operates restaurants like The Gage and Acanto situated around Millenium Park—the social pitfalls enveloping wine can explain this. “There’s a common dread that if you select the incorrect bottle or consume the wrong drink, you’ll appear foolish in front of everyone,” he proclaimed. “Due to fear that the sommelier may belittle them or make them feel embarrassed for not having spent enough cash, many guests choose to avoid communicating with a sommelier.”
Wine professionals understand the unease many feel when talking about wine, but most would gladly alleviate your discomfort. The key is to strike a rapport with them.
The first rule, according to O’Haire, is to find someone knowledgeable about wine with whom you feel comfortable talking. Look for restaurants or shops where the wine experts are interested in building a relationship with you. If they’re not helping you feel at ease, it may be time to find a new place.
Don’t hesitate to discuss your preferences with your sommelier or wine retailer, especially in terms of how much you intend to spend. Your budget is undoubtedly the most efficient way for wine professionals to suggest the right choices.
The prospect of revealing your budget to a date, relative or business associate may seem daunting, but O’Haire notes customers should feel wholly relaxed telling their wine experts how much they wish to spend. Whether it’s $40 or $400, their goal is to ensure you’re happy and satisfied with your choice.
If you ever find yourself perplexed after a conversation with a sommelier or other wine expert, you are not alone. Understanding the language of wine can be challenging due to its complex jargon and the vast differences in how consumers and wine professionals discuss the subject.
Unfortunately, this problem is a two-way street. “As wine professionals, we are so engrossed in wine terminology, we often use unique terms or reference regions and grape varieties that are unfamiliar to most,” explains George Day-Toles, a sommelier, and the beverage and education manager at Verve Wine, a wine shop located in Lincoln Park. “When I’m at home, my husband will often ask me to explain a wine ‘like he’s four years old,'” says Day-Toles.
“However, as a community, and particularly in Chicago, we are striving to demystify the world of wine and make it more accessible. We want our customers to feel comfortable and know that we are truly listening, not merely trying to sell products,” expresses Day-Toles.
The consumers, on their part, also contribute to the confusion by often misusing fundamental wine terms. For instance, one common misunderstanding pertains to whether a wine is dry or sweet. By definition, a dry wine has no perceivable sweetness due it having little to no remaining residual sugar after fermentation. In contrast, a sweet wine tastes sweet because it still retains some residual sugar.
Wine enthusiasts often misuse the term “dry” when discussing wine, applying it to a variety of sensory experiences beyond just its sugar content. The term can be used to refer to the lack of intense fruity flavour, or the astringent quality of tannins—the bitter compounds found in grapes or wood that lend a textural quality and puckering sensation to wine.
Fruity flavours in wine such as cherry, mango, or grapefruit are often mistaken for sweetness, even in the absence of sugar. It is not unusual for wines associated with bold fruity flavours—such as Sauvignon Blanc or Pinot Noir—to be completely dry.
Day-Toles notes, “When a customer requests a sweet wine, I always need to clarify if they refer to a wine with residual sugar when they say ‘sweet’, or if they’re seeking something that is merely fruity and juicy.”
The term “smooth” is another term that tends to create confusion due to its subjectivity. It might be used to describe the overall texture of a wine, implying low acidity or soft tannins. However, consumers often use it to describe various aspects, from the presence of residual sugar to the absence of bubbles or fizz. In the worst case, the term “smooth” may denote a blandness that’s verging on lifeless.
“It’s fine if that’s what they really want,” O’Haire said, but there are a lot of unhelpful wine terms that remind him of a line from the movie, “The Princess Bride.” “You keep using that word, I do not think it means what you think it means,” he quotes.
This communications gap is why sommeliers like O’Haire often opt to wipe the slate clean of wine terminology altogether when interacting with guests, peppering them instead with questions about anything from their current mood to their favorite movie just to establish rapport and openness instead. “Sometimes, the most useful information a consumer is much more basic,” he said. “If a guest tells me, ‘at home we drink a lot of pinot grigio, I love Chablis but I don’t want to spend that much money tonight and I’m having fish for dinner,’ I can quickly triangulate from there,” O’Haire said.
After all, the best wine professionals are more than just wine experts. Sometimes a translator, detective and psychologist too, they’re your most underutilized advocate in getting the greatest rewards from your wine purchases.
Anna Lee Iijima is a freelance writer.
Treat Your Dad this Father’s Day: The Luxury of Aged Rum
Your dad deserves the best. He’s the one who taught you how to tie your shoe, how to whistle, how to drive, and how to cherish a quiet moment at the end of the day while appreciating a drink of something genuinely special. This Father’s Day, consider expressing your gratitude with a bottle of Zacapa ultra-premium aged rum—and maybe something extra that convinces him to share.
These opulent aged rums are an ideal gift for any enthusiast of dark spirits. Regardless if your dad fancies a meticulously crafted old-fashioned or savors the simplicity of a neat pour, aged rum brings a nuanced touch, blending beautifully in cocktails typically made with whiskey. Aficionados of aged tequilas will find aged rums intriguing as well, enjoyed on the rocks or solo.
Initiated in 1976, Zacapa aged rums hail from Guatemala and are crafted by Lorena Vásquez, one of the few female master blenders globally. Vásquez’s process is methodical: firstly, virgin sugarcane is harvested in southern Guatemala and pressed into a syrup used for distillation, introducing the rum’s base flavor notes. Subsequently, the rums are diligently blended before aging them ‘above the clouds’ at 7,545 feet in Zacapa’s “House Above the Clouds”. Here, they develop intricate aromas and flavors from the array of casks they are conditioned in. Vásquez has devised an innovative barrel-aging system known as the “Sistema Solera”, letting the rums circulate through a diverse range of hand-selected casks, formerly used to age whiskey, cognac, sherry, and Pedro Ximénez wines.
The final touch that embellishes every bottle of Zacapa aged rum is a band of petate, artisanal matting woven from dried palm leaves, dating back to the Mayan civilization. Starting from 1999, Zacapa Rum has been providing jobs for Guatemalan communities impacted by challenging times to weave the distinctive petate band. This craft passed down through generations generates income for these families. Presently, Zacapa Rum employs over 700 women to weave the petate bands, which have become synonymous with the aged rum; the brand truly values its association with the community.
Show your appreciation towards your dad for the influential role he played in your life by introducing him to an indulgent aged rum, Zacapa Rum. Zacapa Rum is available for delivery at ReserveBar, or locate a store near you through the Zacapa Rum website. You never know, Dad might reciprocate your gesture with a bottle of your own. Gather inspiration from the subsequent gift pairing ideas with Zacapa No. 23, Zacapa Edición Negra, and Zacapa XO Rum—including a limited-edition decanter by Zacapa Rum and Luar.
Zacapa No. 23 Rum
Gift: Deluxe Guatemalan Chocolate
Delve into the complex flavors of the Zacapa aged rum, encompassing hints of coffee, vanilla, and dried fruits by pairing it with high-quality gourmet chocolate, particularly dark chocolate. The harmonious blend of corresponding profiles, as well as their contrasting nuances, will help accentuate the optimal flavors in both.
Zacapa Edición Negra Rum
Gift: Cut-glass tumblers
An aged rum like Zacapa Edición Negra tastes amazing no matter how you pour it. Serve it in style with some fine, heavy-bottomed cut-glass tumblers—all will bring out the bold, smokey, woody finish that is the result of aging in double-charred oak casks.
Zacapa XO Rum
Gift: Decanter
The intricate subtleties of Zacapa XO Rum, matured in French cognac casks, are amplified when served from a decanter. Zacapa Rum collaborates with Luar in presenting this limited-edition decanter. It is encased in a bespoke sleeve, combining Luar’s opulent custom leather with the distinguished petate weave associated with Zacapa Rum.
Zacapa No. 23 Rum
Gift: Luxurious cocktail shaker
If your dad is a fan of mixed drinks, he’ll definitely appreciate a high-end cocktail shaker as a gift. There are various choices available: from antique brass to glass or even a hand-tooled leather-wrapped shaker. (Putting his initials on it would certainly add an extra touch!) No matter what, Zacapa No. 23 Rum is an excellent choice for a sour, daiquiri, or Zacapa espresso.
Zacapa XO Rum
Present suggestion: Brass spherical ice press
Zacapa XO Rum is best savored neat or with ice. Large ice cubes are a perfect accompaniment as they cool the aged rum without making it dilute too quickly. You can find beautiful brass spherical ice presses which can mold a large ice block into a perfect sphere, the optimal shape to pair with this exclusive aged rum.
The Shifting Boise Beer Scene: Second Garden City Brewery Shuts Down This Month
It’s nearly last call at another Garden City brewery.
Idawild Brewing Co., 5270 W. Chinden Blvd., will close after a final day Friday. It follows the demise of Twisted District Brewing Co., 3840 W. Chinden Blvd.,
which shuttered permanently May 14, citing “economic conditions.”
Calling the announcement “bittersweet,” Idawild provided a different reason for saying goodbye. Owners Matt and Cortni Nader welcomed a child into the world last fall, which reset their priorities.
“We are stepping away to give 100% of ourselves to our family life,”
they posted on Idawild’s Facebook page. “We opened our doors in 2022 with every intention to bring you quality brews for a long, long time, but sometimes, life has other things in store!”
Idawild Brewing will host a farewell party from 2 to 9 p.m. Friday. The brewery plans to raffle off an e-scooter at 8 p.m. Glassware also will be sold starting at 8 — for $2, limit two per person.
The final pours at Idawild and Twisted District are the latest shake-ups in a dynamic Boise beer scene. The Bruery, a boutique brewery from Placentia, California, plans to open a Meridian taproom in late summer. It will be at 1184 S. Silverstone Way, suite 100 — at Eagle View Landing, home to Topgolf off Interstate 84.
Exploring the World of Cross-Country Beer Vending
by: Larry Potash, Lauren Jiggetts
Posted: May 28, 2024 / 08:59 AM CDT
Updated: May 28, 2024 / 08:59 AM CDT
Since 2017, Reggie Duvalsaint has been on a mission to serve beer in every NFL and MLB stadium in the country… he was at the White Sox game yesterday!
Love the WGN Morning News? We love you, too. And you can have all the hijinks delivered to your inbox every weekday morning. Sign up and subscribe to our WGN Morning News newsletter.
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Providence Bar Amps Up Its Whiskey Selection: A Closer Look
The East End in Providence has a lot of the elements you’d expect to find in a whiskey bar: moody lighting, leather chairs, dark wood, and sets of deep blue velvet curtains tied off by golden ropes. The bar has lots of little cubbies, and every inch of the shelves is full of bottles of dark-hued liquor.
The bartenders need to climb onto a ladder or onto the bar itself to reach parts of the restaurant’s collection of more than 400 types of whiskey. The East End was opened seven years ago by Gil MacLean (who also owns Bottles, the popular East Side liquor store), and is getting another wave of investment, including doubling down on their late-night and spirit programs, which boasts far more whiskey varieties than many other watering holes around the city. They underwent a three-week renovation in late 2023, and hired Josh Davis as the tavern’s new executive chef. Davis, who previously worked in kitchens in Boston and Portland, Maine, and most notably served as the chef de cuisine for Portland’s Duckfat, is focused on keeping the bar’s approachable menu in tune with customer demands.
The East End will soon be launching a newsletter for new whiskey drops, and will restart product launch events and whiskey tastings that were more prevalent prior to the pandemic, said Hannah Weaver, a long-time bartender who was promoted to East End’s general manager.
“We’ll hold onto some limited editions for a while, and then release them at the restaurant. It’ll feel like you’re getting a final taste,” said Weaver, who said they have a collection of bottles from the early 2010s that haven’t yet been touched.
As old-as-time cocktails — like the Sazerac, Highball, Manhattan, and Whiskey Sour — surged in popularity in the late 2000s and early 2010s, whiskey bars also made a resurgence.
For a time, it felt like nearly every other bar was part of the craft cocktail renaissance, and “mixologists” were attempting to create their own versions of Prohibition Era offerings. Owners advertised their establishments as “speakeasies,” handlebar mustaches became “in” again, and suspenders became a standard part of the uniform. But many of these places had one thing in common: Much of their identity was built on the 21st century whiskey wave. Those on the outskirts of the mainstream who were working with mezcal or rum were still trying to recreate that whiskey taste — smoky and defined.
Changing tastes, market pressures, and the COVID-19 pandemic pushed whiskey into a downward spiral by 2020, but the decline in sales did not last long. Sales for bourbon, Tennessee whiskey, and rye whiskey rose by nearly 7 percent in 2021 to $4.6 billion that year, according to the Distilled Spirits Council of the United States.
“Whiskey never goes out of style,” said Weaver.
Weaver — who previously worked in bars and restaurants in Seattle, New York, and Detroit — thinks of The East End’s massive whiskey collection the same way the kitchen thinks about its food. “We want everything to be approachable,” said Weaver. “But with our whiskey, we want it to be educational for the pros, and for those who have never really tasted whiskey before.”
Collectors’ editions of whiskey can run into the thousands of dollars. But Weaver said the bar will build a whiskey tasting flight for any budget — starting at $20. “Understanding and appreciating whiskey doesn’t have to be unaffordable,” she told me.
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“At the end of the day, we’re a neighborhood bar,” Weaver added.
This story first appeared in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes, and features in the latest newsletter. Not a member yet? If you’d like to receive it via e-mail each Thursday, you can sign up here. Have an idea for a dining guide in Rhode Island? Email RhodeIslandFoodClub@globe.com.
Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.
Experience San Francisco and Wine Country with Four Seasons Hotels
Outdoor dining at Four Seasons Napa Valley. It’s part of the immersive city-to-country experience … [+]
offered by two Bay Area Four Seasons properties.
It always surprises me when people who love California tell me they haven’t been to Napa Valley. Wine country isn’t just some dreamy Bay Area side trip; it’s a quintessential piece of the culture and economy, shaping the very lifestyle and spirit of the region. Skipping Napa is like visiting San Francisco without seeing the Golden Gate Bridge or biting into a slice of sourdough; you’re not getting the total package.
An immersive new travel experience at two Four Seasons properties brings together the very best of San Francisco and Napa on an itinerary that mixes dining, imbibing, and sightseeing for a one-of-a-kind city-to-country adventure. In just a few glorious days (the length is up to you), the trip lays to rest the idea that the Bay Area is stuck in a downward coil of urban despair and economic struggle, sometimes referred to as the “doom loop.”
Occupying the top 11 floors of a 48-floor tower in San Francisco, the Four Seasons Embarcadero has … [+]
some of the best hotel views in the Bay Area.
San Francisco, known for its history of gold rush settlement, cultural shifts, and tech advancements, has always thrived through challenges and is seeing another resurgence. Evidence of this is visible around the famous TransAmerica building, where a range of new public open spaces are set to open soon, promising new eateries, stores, lounges, activities, and a sky bar.
Not far away, the Four Seasons Hotel San Francisco at Embarcadero is playing a significant role in the city’s revitalization. Sitting on the top 11 levels of a 48-story iconic tower, the hotel reopened in June 2021, after a temporary shutdown due to the pandemic, and offers breathtaking city and bay views. The hotel, one of two Four Seasons establishments in San Francisco, the other located on Market Street, serves as both a retreat from and celebration of city life.
Guests can partake in a cocktail menu offered by Four Seasons Hotel Embarcadero in San Francisco. The hotel also arranges tours with art photographer Adam Jacobs who imparts valuable advice on art photography, best locations for capturing city landmarks and the bay, and how to leverage optimal lighting. For more adventurous guests, the hotel partners with Adventure Cat Sailing Adventures for a 1.5-hour sunset sail from Pier 39 to the Golden Gate Bridge, offering a unique perspective of the city.
It’s a ten-minute walk from the hotel to Quince, a three-star Michelin restaurant that last year opened a more “approachable” salon, featuring an abbreviated tasting menu in an area with comfortable banquette seating. Or you can stay put at the Four Seasons and enjoy a flight of cocktails at the ground-floor Italian restaurant Orafo, which makes its pasta in-house and procures its meats and produce from local farms.
With two pools, two restaurants, a spa and an on-site vineyard and winery, guests don’t need to leave Four Seasons Napa Valley for the total wine country experience.
The city-to-country program kicks off for real with a limousine transfer to Four Seasons Resort & Residences Napa Valley in Calistoga. Open since 2021, the lush and scenic retreat on 22 acres has 85 guest rooms, two pools, two restaurants (including one with a Michelin star), a bocce ball court, a fitness center, an eight-room spa and its own boutique vineyard.
The 4.7-acre vineyard is not merely decorative. It’s integral to the onsite winery, Elusa, which employs organic farming practices. Winnemakers Jonathan Walden and Thomas Rivers Brown work together here to produce a noteworthy range of fine red wines. Guests at the hotel have the luxury of enjoying a comprehensive barrel room and wine-tasting experience without ever having to leave the grounds. This pleasant diversion can nicely precede a dinner at either the hotel’s own farm-to-table restaurant, Truss, or at the only Michelin-starred restaurant in Calistoga, Auro. Chef Rogelio Garcia, formerly of The French Laundry, brings a disciplined, yet whimsical, touch to Auro’s laid-back kitchen. One creative amuse-bouche offering, for instance, is an inventive version of eggnog served in a laser-cut eggshell doubling as a tiny bowl, held aloft by a ceramic chicken leg.
Calistoga is famous for its geothermal hot springs and healing mud baths. When guests visit the Four Seasons spa, they can relax with treatments that incorporate this mineral-rich mud, used in scrubs and massages to detoxify and comfort the body. The spa also offers outdoor misting decks, steam rooms, and quiet lounges that aid in releasing tension and stress. It provides a perfect place to enjoy all the unique beauty and intrigue the Bay Area has to offer, be it bustling city scenes, peaceful countryside views, or a delightful mix of the two.
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DDEC Awards $1M to UPR-RUM for Enhancing Agricultural Collaborations
Puerto Rico’s Department of Economic Development and Commerce, abbreviated as DDEC, rewarded the University of Puerto Rico, Mayagüez Campus, popularly referred to as RUM, with a sum of $1 million. This substantial sum serves as an incentive that seeks to invigorate creative tasks, fundamental and applied studies via the Center for Agro-industrial Innovation and Technology, otherwise known as CITAI. This funding is specifically dedicated to catering to the needs of the local and international agricultural biomes and the value-added food production chain.
This financial incentive promotes collaborations designed to enhance training, bolster technical support provision, foster the development of innovative products, and incubate burgeoning enterprises. Furthermore, it aims to revolutionize CITAI’s governance framework, ensuring its future self-sustainability.
Additionally, part of the grant will be dedicated to procuring modern apparatus and machines, expanding current facilities, and formulating robust contingency plans, as per the institution’s officials.
In a statement, DDEC Secretary Manuel Cidre affirmed the island government’s dedication to continuously formulating and implementing innovative initiatives in the research and development sector. This initiative aims to cement Puerto Rico’s reputation as the Caribbean hub for the agricultural and agro-industrial sectors.
“This is part of its diversified economic development plan that includes the modernization of agriculture and achieving food sustainability,” he noted.
Cidre emphasized that research and development, knowledge creation, commercialization and intellectual property protection are crucial to supporting and maintaining a healthy innovation ecosystem.
“This agreement with CITAI is consistent with our interest in achieving the transfer of discoveries from the laboratory to the market, a key element on the path to innovation and economic vitality. We share the mission of promoting a world-class agribusiness through associations and research that lead to commercialization and contribute to the growth and socioeconomic well-being of Puerto Rico,” Cidre added.
RUM Rector Agustín Rullán-Toro noted that CITAI provides the food and beverage industry in Puerto Rico with the “necessary knowledge, resources and technology to strengthen its position and be more competitive within Puerto Rico, but also to prepare it for exporting, which is one of the activities that seeks to promote an economy that develops the agro-industrial workforce and promotes economic development on the island.”
“This relationship between the RUM and the DDEC can be likened to a seed and fertilizer needed for growth. It is paramount that there’s mutual cooperation among government bodies, academic institutions and industries. This is key to advancing the welfare of all, while also promoting top-tier research in fields that matter to the growth, sustainance and overall development of CITAI,” mentioned Rullán-Toro.
“This collaboration would provide the necessary support for scientists, engineers, and tech professionals to bring their innovative projects to life, which would in turn bolster our economy and society through knowledge exchange, learning and effective implementation,” he further elaborated. “Recent disaster situations have underlined the necessity of local production of food items and the creation of superior infrastructure that can respond quickly to any challenges that pop up, including those of an emergency nature.”
The agreement also highlights the importance of transforming agricultural resources into products with added value, thereby generating more income and job opportunities, along with propelling science, quality standards, and technology.
The focus areas of implementation would include corporate structure, governance and management, facility and equipment provision, marketing and business growth, and programs that boost economic development.
The work plan includes establishing the roles and responsibilities of the talent to be hired, identifying projects and investment, and evaluating initiatives to modernize and optimize infrastructure, thereby increasing the competitiveness of the agro-industrial sector.