Food & Food Equipment News

Nirvana Brings Culinary Stars Back to Sanctuary for Second Annual Spring Food Fest

It’s not called Paradise Valley for nothing. Once again, Nirvana will transform  Sanctuary on Camelback Mountain Resort & Spa, in the Phoenix, Arizona, metropolitan area, into culinary heaven with four days of food-related fun whipped up by world-acclaimed chefs, mixologists, and California winemakers. Held April 19-22, 2018, Scottsdale’s premiere food event is back for a second year of tastings, themed parties, fine dining and opportunities to get up close and personal with international celebrities from the world of food and wine.

Among the headliners are Sanctuary’s own Executive Chef Beau MacMillan, who will share the spotlight with star chef/television personalities Todd English, Chuck Hughes, Aarón Sánchez, Stephanie Izard, Scott Conant; master mixologists Jason Asher, Maxton Kennedy, and more. Also playing a starring role will be Arizona’s glorious spring weather and famous sunsets, with Sanctuary’s mountain perch offering the ideal vantage point.

“Scottsdale is an emerging hotbed for culinary expression, and Sanctuary is the ideal backdrop to bring together the nation’s top talent. We look forward to building on our community’s passion for fine food and drink during this second installment of Nirvana,” said Michael Surguine, Sanctuary’s vice president and managing director.

Nirvana 2018 will bring back crowd favorites from last year – Birds & Bubbles, Best of the West, the Master of Taste winemaker dinners and a Celebrity Golf Tournament. Three new events will make their festival debuts – Bourbon Street Blues, Rosé Parté, and Tequila & Tortillas.

Tickets to Nirvana are available at www.NirvanaFoodandWine.com. In addition to individual tickets, there are two value packages available: the Nirvana Passport ($444), offering a 20-percent savings for those who attend all events (excluding the celebrity golf tournament, Rosé Parté, and Master of Taste) and the Fiji Tastemaker ($256.50), which combines two main events, Bourbon Street and Tequila & Tortillas, at a 10-percent savings.

Those interested in turning their festival experience into a luxurious culinary getaway can book one of two Nirvana Packages. “Total Nirvana” starts at $2,025 and includes three nights’ (Thursday – Saturday) accommodations at Sanctuary, one of the most celebrated resorts in the U.S., tickets to all four main Nirvana events, and 20-percent savings on room and tickets. Or, travelers may opt for the “Nirvana Package” that starts at $1,827 with the guest’s choice of two Nirvana main events, and 10-percent savings on tickets and accommodations in a luxury casita, suite or private home. Book online at https://www.sanctuaryoncamelback.com/nirvana-food-wine-getaway/  or call 844-871-6042.

Nirvana enthusiasts can stay connected with the latest news on Facebook, Instagram and Twitter. The 2018 line-up includes:

Bourbon Street Blues

Hosted by mixologist Jason Asher; presented by Bulleit Bourbon

Thursday, April 19, 7-10 p.m.; Infinity Pool and Lawn; $150 per person

Nirvana will kick off with a grand New Orleans-style festival, complete with a dazzling array of food and drinks. Live jazz will set a Mardi Gras mood featuring the Valley’s top mixologists. Guest are encouraged to dress in their best masquerade attire. Participating mixologists include Jason Asher, Brian Blevins, Maxton Kennedy, Bobby Kramer, Eric Wilson, and Libby Longlott. Chefs are Paul Boehmer, Audrey Enriquez, George Frasher, Brian Lieske, Beau MacMillan, Landon Post, and Lenard Rubin.

Master of Taste Dinner A

Hosted by chefs Matt Carter and Mark Stark; winemakers Rich Aurilia and Dan Kosta

Thursday, April 19; 7-10 p.m.; Casa Seven; $350 per person; limited availability

The Master of Taste dinners are intimate culinary experiences pairing top chefs from the Scottsdale area and California’s Sonoma County with a notable winemaker. The first of two such evenings will showcase the fine vintages of Napa’s Red Stitch Wines with owner Rich Aurilia, a former San Francisco Giants shortstop, and his wine mentor Dan Kosta of Kosta Browne. This very special event will be hosted at one of Sanctuary’s most luxurious private estate homes. Casa Seven’s dramatic glass wall affords dinner attendees a spectacular view of the valley below.

 

Birds & Bubbles

Hosted by chefs Stephanie Izard and Chuck Hughes, presented by Möet & Chandon and Woodford Reserve

Friday, April 20, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Sanctuary Ballroom and Lower Lawn; $225 VIP/ $150 GA per person

Fried chicken and Champagne prove to be an inspired pairing as an all-star line-up of local chefs put their own spin on the southern specialty, complete with side dishes, fine bubbly and live music thanks to American country singer/songwriter D. Vincent Williams & the Nashville Allstars. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite chef. Participating chefs and mixologists include Lindsay Autry, Jacob Cutino, Rochelle Daniel, Michael DeMaria, Eddie Diaz, Ron Dimas, Jacob Ellis, Stephen Jones, James Garron, Kiefer Gilbert, and Bernie Kantak.

Master of Taste Dinner B

Hosted by chefs Dustin Valette and Christopher Gross; winemaker Tuck Beckstoffer

Friday, April 20, 7-10 p.m.; Casa Seven; $350 per person; limited availability

Nirvana’s second winemaker evening puts the spotlight on pioneering Napa vintner Tuck Beckstoffer and his eponymous Tuck Beckstoffer Wines. This intimate dinner will be hosted at Casa Seven, one of Sanctuary’s glorious private estate homes.

Celebrity Golf Tournament

Saturday, April 21, 8 a.m. registration and 8:45 a.m. tee; Mountain Shadows; $2,000 per foursome

Golf enthusiasts can tee off their day on Mountain Shadows, one of Phoenix’s premiere courses, with Nirvana’s fun-filled celebrity tournament. Each foursome will be paired with a renowned chef (including Sanctuary’s own Beau MacMillan), star mixologist or notable sports figure, with plenty of food, beer, wine and spirits on hand to fuel an unforgettable round.

 Rosé Parté

Hosted by chef Todd English

Saturday, April 21, 11 a.m.-2 p.m.; $135 per person

A refreshing alternative for those who prefer pink to golf course green, this new-to-Nirvana event will pair fine bites with fashionable rosé against a backdrop of spectacular desert views.

Best of the West

Hosted by chef Scott Conant (Mora Italian) and mixologist Tony Abou-Ganim

Saturday, April 21, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $225 VIP/$150 GA per person

Nirvana’s closing night will bring together the best chefs in the West for a grand finale-worthy walk-around tasting that will take guests to indoor and outdoor settings throughout the resort. VIP attendees gain early access and extra time with the chefs, including Justin Beckett, Cullen Campbell, Ryan Clark, John Conley, Russell LaCasce, Branden Levine, Gio Osso, Jeremy Pacheco, James Porter, Joseph Rodger, Caleb Schiff, Matthew Taylor, and Chuck Wiley.

Tequila & Tortillas

Hosted by chef Aarón Sánchez and mixologist Maxton Kennedy

Sunday, April 22, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $135 per person

Because it’s always five o’clock somewhere, Nirvana’s Southwestern-style show-stopping farewell brunch promises tequila, tequila and more tequila. Festival-goers can shake off the sleep with palate-wakening Mexican specialties and live music to celebrate their final morning in paradise. Participating chefs: Rene Andrade, Jason Asher, Lee Hilson, Beau MacMillan, Aaron May, Julio Mata, Peter McQuaid, Doug Robson, Lenard Rubin, Samantha Sanz, Ana Garza and Suny Santana.

The Melting Pot Toasts to Women Winemakers

The Melting Pot® Restaurants, Inc. is celebrating women and wine this fall with its second annual Uncorked program, available at participating locations from September 5 through October 30. This year's program not only highlights the wine but also the story of the women behind the featured wines. Guests have two ways to enjoy a variety of wines: a wine tasting and a four-course pairing menu, where the notable wines enhance the overall fondue experience.

"The Uncorked dining experience is designed to bring out the unforgettable flavors in both our fondue and the variety of our featured wines," said Paul Brown, Beverage Manager of The Melting Pot Restaurants, Inc. "Each of the selected wines available are made by women who are making their mark in the wine industry, and we invite everyone to visit their local Melting Pot restaurant to raise a glass to the women winemakers who are crushing it."

This year's Uncorked program will feature five noteworthy wines that all share a common background: each come from a woman leading the wine industry today. Featured wine selections include:

Barrymore Rosé – this rosé is the brainchild of Drew Barrymore and features delicate red fruit flavors with floral and light citrus aromas. Barrymore's love of how wine and food bring people together to create memories has been the inspiration behind her wines.

Joel Gott Pinot Noir – Sarah Gott, who leads a team of six women winemakers for the Gott brand, helped to create this Pinot Noir that highlights red and dark fruit flavors followed by an elegant balance of acidity and soft tannins.

Girls in the Vineyard Cabernet – Kat McDonald, a former brewmaster in Australia, crafted this featured Cabernet that intertwines cassis and bramble fruit flavors with a hint of earthiness and cocoa. McDonald decided to start making wines with the notion of truly celebrating and empowering women.

Wente Chardonnay – green apple and tropical fruits are balanced by subtle oak, cinnamon and vanilla in this world-renowned Chardonnay. This wine is developed by CEO and head of the first family of Chardonnay, Carolyn Wente, and her five-generation family.

Location Select Wine – the fifth woman-made wine on the Uncorked tasting menu will be specific to each Melting Pot location.

The Melting Pot Uncorked offers guests two ways to enjoy this year's Uncorked wine selection:

• Three-Pour Wine Tasting - three 2-ounce pours from the variety of wines listed above served with a complementary artisanal cheese board, which includes pecan-encrusted gorgonzola globes, granqueso, smoked cheddar and dark chocolate wafers.
• Four-Course Wine Country Tour – Each of four courses, Melting Pot's new Monterey Alpine Cheese Fondue and Salted Caramel Toffee Fondue, The Melting Pot's signature California salad and the new Pacific Coast Entrée offer pairing recommendations with the featured wines.

For more information on The Melting Pot Uncorked program, including additional background on the women winemaking pioneers, visit www.meltingpot.com/uncorked.

United Fresh Report Highlights Foodservice Menu Trends for Fresh Produce

The summer 2017 issue of United’s Fresh Insights for Foodservice report, a quarterly publication from United Fresh showcasing the latest innovations in fresh produce use in foodservice, as well as the creativity of chefs and foodservice operations in incorporating fresh fruits and vegetables to create flavorful and vibrant menus, is now available.

The report features “In Season” and “On the Horizon” updates, which are dedicated to the commodities and menu items that are currently on summer menus as well as items that will be featured in winter 2018 menus. “In Season” focuses on the variety of tropical fruits, along with endive, that are influencing warm weather menus, as well as on-trend premium cold pressed juices.

Looking ahead to winter 2018, “On the Horizon” highlights avocados, potatoes and unique ways that winter produce items are topping pizzas. “The winter season provides a prime opportunity to feature produce in menus,” said Jeff Oberman, Vice President of Trade Relations for United Fresh Produce Association. “Planning for menu promotions start months in advance, and produce companies should begin reaching out now to foodservice distributors and operators to develop exciting menu items that will capitalize on the coming holiday season and special events like the Super Bowl.”

“Top Chain Trends” spotlights menu items featuring sweet corn, onions and blueberries. Finally, the “View from Above” section looks at ways in which hotels are using produce to elevate their guests’ dining experience, featuring an interview with 2017 Produce Excellence in Foodservice Award winner Chef Matt Smith, CEC, Executive Chef of the Sheraton Columbus Hotel at Capitol Square.

“Consumers are looking for healthy options when they travel,” said Oberman. “Fresh produce can play a key role in hotels’ ability to provide healthy and flavorful menu options.”

Fresh Insights for Foodservice is developed in partnership with Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends. Incorporating feedback and input from the United Fresh Retail-Foodservice board, the report provides United Fresh Members and the broader industry a comprehensive look at how chefs and restaurants are featuring fresh produce on their menus. The report is sponsored by Tanimura & Antle.

Fresh Insights for Foodservice is free to United Fresh Members and $50 to non-members. To order the report, visit www.unitedfresh.org.

Hissho Sushi Receives Small Business Excellence Recognition

Hissho Sushi has been selected for the 2017 Lafayette [Colorado] Small Business Excellence Award in the Sushi Bars classification by the Lafayette Small Business Excellence Award Program. Various sources of information were gathered and analyzed to choose the winners in each category. The 2017 Lafayette Small Business Excellence Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the Lafayette Small Business Excellence Award Program and data provided by third parties.

About the Lafayette Small Business Excellence Awards Program

The Lafayette Small Business Excellence Awards recognizes outstanding small businesses that serve the Lafayette area. Each year, a selection committee identifies businesses that have achieved outstanding marketing success in their local community and business classification. Recognition is given to those companies that have shown the ability to use their best practices and implemented programs to generate competitive advantages and long-term value. These are small businesses that enhance the positive image of small business through service to their customers and our community.

These exceptional companies help make the Lafayette area a vibrant and vital place to live. The Lafayette Small Business Excellence Awards was established to reward the best of small businesses in Lafayette. Our organization works exclusively with local business owners, trade groups, professional associations and other business advertising and marketing groups. Our mission is to award the small business community’s contributions to the U.S. economy.

Eastside Unveils “Oregon Craft Spirits” Branding at Bridgeport Village Mall

Eastside Distilling, Inc., a producer of award-winning craft spirits, has unveiled the launch of a new retail branding for its Oregon Craft Spirits. The initial Oregon Craft Spirits branded location is at Bridgeport Village Mall, an open-air mall located in Tigard, Oregon. 

Similar to Eastside’s other tasting rooms, customers at the new Oregon Craft Spirits location will enjoy samples of Eastside’s award-winning Burnside Bourbon, Portland Potato Vodka, Below Deck Rum, and Barrel Hitch American Whiskey, as well as Eastside majority-owned Big Bottom Distillery's Ninety One Gin, Barlow Trail and Delta Rye Whiskey. Eastside will continue to offer popular small batch seasonal products such as the Holiday Spiced Liqueur, Peppermint Bark Liqueur and Egg Nog Liqueur.

The Oregon Craft Spirits retail concept, which is legally registered as a DBA, also offers cocktail mixers from local Oregon companies and other products, such as jellies, caramels, and Secret Aardvaark hot sauces, from local businesses, many of which are creating products in collaboration with Eastside.

Mel Heim, Executive Vice President of Operations and Master Distiller of Eastside Distilling, commented, “The opportunity for consumers to come to multiple tasting rooms to sample and purchase our craft spirits has proven successful for us. The introduction of the Big Bottom craft spirit portfolio gave us the idea of creating a new branded concept, Oregon Craft Spirits, as an umbrella for our growing family of over 20 craft spirits. Initial consumer reaction has been positive and extremely welcoming to the local focus.”

Bridgeport Village is a landmark shopping destination, characterized by its open-air lifestyle design, distinctive architecture and an outstanding array of both one-of-a-kind and internationally renowned stores and boutiques and features a dozen sit-down dining restaurants. Find Eastside’s new Oregon Craft Spirits location next to the California Pizza Kitchen and just two doors down from the largest Regal Cinema IMAX in the state at Bridgeport Village, 7455 SW Bridgeport Rd, Tigard, OR 97224.

Nature’s Original Plant-Based Protein Goes ‘Beyond The Burger’ at International Bison Conference 2017

Move over bison burgers and sliders. The ‘steaks are on’ for expanding bison options for today’s health-conscious carnivores. On July 5, 2017, more than 600 bison ranchers will learn firsthand how to go ‘beyond the grind’ at the International Bison Conference in Big Sky, Montana, with butcher and author Adam Danforth, EatingWell Editor-in-Chief Jessie Price and ARCANA Restaurant’s Kyle Mendenhall.

"The first heritage animal is bison and, like so many others, we truly must eat them to save them,” Danforth said. “As North America's primal protein, bison’s clean, nutritious meat will support the health of citizens while responsible husbandry of the animals will regenerate landscapes and preserve farmland." 

WHO:  Three culinary muses have joined forces to create entirely new bison cuts and steaks, and demonstrate how to prepare them for optimum flavor:

• Adam Danforth, James Beard Winner 2015 for his book Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, and International Association of Culinary Professionals (IACP) award-winning author of two books about slaughtering and butchering livestock
• Jessie Price, EatingWell Editor in Chief and IACP and James Beard award-winning journalist and cookbook author
• Chef Kyle Mendenhall, Executive Chef at ARCANA Restaurant in Boulder, Colorado, Chefs Collaborative member and producer of outdoor adventure cooking show Backcountry Gourmet

WHAT:  Consumers and chefs can help restore the bison herd in North America by eating bison more often. The butcher, the chef and the journalist will showcase through a live butchery demo, Big Green Egg cooking presentation and active Q & A  how to go ‘beyond the burger’ using lesser known cuts like flank, ribeye cap and even the hump for delicious new riffs on bison cooking.  Recipes will be posted at www.bisoncentral.com. 

WHERE: The Huntley Lodge (outside the Pavilion Tent)

  50 Big Sky Resort Rd, Big Sky, MT 59716 

WHEN: Wednesday. July 5, 4:30 – 5:30 p.m.

WHY: The National Bison Association and Canadian Bison Association, in partnership with the Intertribal Buffalo Council and Wildlife Conservation Society, will also make a live news announcement at the IBC on Weds. morning stating the new, audacious goal for bison restoration in North America and how to make it happen. With this goal in mind, teaching consumers how to prepare, cook and enjoy bison will be critical in growing the herd to help meet this goal.

"Bison is truly nature’s original plant-based protein,” Danforth said.  “Helping these majestic animals reclaim their position in North American landscapes will benefit farms and environments while the nutritiously lean meat will aid in the health of citizens."

HOW: In addition to the live event at IBC, recipes demonstrated will be posted on www.bisoncentral.com and shared via Instagram Story at @eatingwell.

For more information on the ‘Beyond the Burger’ Culinary Event or IBC, contact Emily Smith at Fresh Ideas Group via phone 303.903.4970 or email [email protected] and visit www.ibc2017.com.

Tyson Foods Announces Move to No Antibiotics Ever in its Retail Chicken

The entire retail line of Tyson^® branded chicken products will be from birds raised with No Antibiotics Ever (NAE), Tyson Foods announced, making the company the world's leading provider of chicken raised with no antibiotics. Products have now begun to appear on shelves at grocery stores nationwide. Coinciding with the NAE announcement, a documentary film series is being released that gives people an inside look at Tyson products, practices and more.

The series, filmed by award-winning documentarian Daniel Junge, addresses a variety of misconceptions about the brand – from how chickens are raised to what's inside a Tyson chicken nugget. The first video in the series just launched, with the remaining rolling out online and across social media over the next several weeks.

"The videos and our No Antibiotics Ever commitment represent a big step for the Tyson brand in our efforts to act sustainably and transparently," said Duke Zandstra, Senior Marketing Director for the Tyson brand. "Our goal is to show what good can come when a food company the size and scale of ours opens its doors and invites people in."

Philly Pretzel Factory Celebrates 10 Years of Pretzel Giveaways for National Pretzel Day

Ten years and nearly one million free pretzels later, Philly Pretzel Factory's giveaway celebration continues for National Pretzel Day. On Wednesday, April 26, traditional and Walmart locations system-wide will offer a free pretzel to every guest who enters the store in honor of the national holiday. Additionally, Philly Pretzel Factory locations will award the first 100 customers in line with a card redeemable for a free pretzel every day throughout the month of May.

"National Pretzel Day is our favorite holiday because it gives us a chance to show our appreciation to our loyal customers who have been enjoying our fresh baked pretzels for nearly two decades," said Dan DiZio, CEO and co-Founder of Philly Pretzel Factory, a 167-unit pretzel chain born and raised in Philadelphia. "Our customers have helped us achieve great success over the years and we like to be able to celebrate alongside them and thank them."

After launching its free pretzel initiative on National Pretzel Day 10 years ago, Philly Pretzel Factory saw thousands of fans enter its stores for a savory treat – the brand plans to give away more than 150,000 pretzels that day. With momentum from the success of previous years, franchisees across the nation are preparing for the big day. Social media sites like Facebook and Twitter have been a huge help in promoting the national holiday, and many fans have turned to these platforms to interact, connect and bond with the brand on a more personal level.

Woodford Reserve Celebrates History and Heritage in 2017 Kentucky Derby $1,000 Mint Julep Cup

Woodford Reserve today reveals its $1,000 Mint Julep Cup available at the Kentucky Derby^® benefiting the Kentucky Derby Museum. Now in its 12^th year, the 2017 Cup pays tribute to the British-inspired Kentucky Derby offering a quintessential julep crafted by Woodford Reserve Global Ambassador, Tom Vernon. This year's cup, recipe and experience is presented under the theme: The Sport of Kings… and Queen(s).

In 1872, Churchill Downs Founder Meriwether Lewis Clark traveled to England to attend the Epsom Derby - a popular horse race attended by British royalty and high society. Upon returning to the states, he modeled the Kentucky Derby after the Epsom Derby elevating horse racing to a more sophisticated affair. Inspired by this history, this one-of a kind julep features traditional British ingredients with a unique garnish of mint, baby's breath and edible, dehydrated blue cornflowers representative of both sides of the Atlantic.

Woodford Reserve^® 2017 Kentucky Derby Mint Julep 

1.5 oz Woodford Reserve Kentucky Straight Bourbon
1/4 oz Pimm's Liqueur®
1/2 oz Elderflower Cordial
1/4 oz Woodford Reserve®Mint Julep Simple Syrup
1 dash Earl Grey bitters
Handful of mint

Rub mint around the julep cup, expressing the essential oils. Add remaining ingredients and top with crushed ice. Churn ingredients with a bar spoon distributing the flavor. Top with additional crushed ice. Garnish with a bundle of baby's breath and mint. Sprinkle with dehydrated edible blue cornflowers.

"Woodford Reserve is honored to bring together two of Kentucky's greatest traditions once again through our $1,000 Mint Julep Cup program," said Mark Bacon, Woodford Reserve Global Brand Director. "We're proud to honor the rich history of the Kentucky Derby with a premium celebration through our  $1,000 Mint Julep Cup experience."

The cups are handcrafted by Louisville-based jeweler From the Vault. Each cup is adorned with embellishments representative of this year's theme. Three horses in stride adorn the cup, inspired by British photographer Eadweard Muybridge's famous "The Horse in Motion" filmstrip which was the first proof that all four hooves leave the ground at a gallop.

"In addition to the horses, the cups also feature three additional sterling silver embellishments," said Graham Newton, From the Vault Jeweler. "A crown representing the rich history of the British inspired Derby; a rose as an ode to the "Run for the Roses™" and a horseshoe providing each cup buyer with an extra stroke of luck. Together, these details create a trilogy of flight around the cup as horse and jockey pass a crown, rose, and horseshoe on the way."

This history is brought to life through individually hand casted applications in rich sterling silver. The $1,000 cups feature 18 karat yellow gold over the sterling silver horse and riders, the crown, rose and horseshoe. The $2,500 cups are gold-plated sterling silver with a 24 karat heavy reliquary quality gold plating, with a striking contrast of high polished sterling silver detail.

Each Cup will be presented in a silk "purse" inspired by the "purse" of winnings given to the victors of a horse race.

Each year, Woodford Reserve selects a charitable organization to receive the net proceeds from the $1,000 Mint Julep Cup sales with more than $450,000 raised for equine and racing charities to-date. This year's receiving charity is not-for-profit Kentucky Derby Museum supporting the mission to preserve the rich history, tradition, hospitality and pride of the world-renowned event that is the Kentucky Derby.

"The Kentucky Derby Museum is honored by the support from Woodford Reserve and the $1,000 Mint Julep Cup program. At the heart of our mission, we are dedicated to celebrating the long-standing history and tradition of the Kentucky Derby, just as this year's special cup design exemplifies," said Patrick Armstrong, Kentucky Derby Museum President and CEO.

How to Purchase a Cup
Beginning April 10, 2017 at 10:00 a.m. E.T., consumers ages 21 years and older can log on to www.woodfordreservemintjulep.com to purchase one of the Noble Cups or Royal Cups. The sale closes on May 5, 2017 at 12:00 p.m. E.T.

Any unsold cups will be available for purchase at Churchill Downs^® on Kentucky Derby Day.  Purchase of cup does not include admission to Churchill Downs. Purchased cups must be claimed by buyer or his or her proxy at Churchill Downs on Derby Day.

Zacapa: Five of the World’s Most Creative Chefs on Why Taking Time from the Kitchen is Key to Unlocking Inspiration

When you think of the professional kitchen, you think of the roaring grill, the bark of the chefs' orders and the rising smoke. It is no wonder that this is widely considered to be one of the busiest environments on the planet. How do the chefs at the cutting edge of culinary creativity find their inspiration among all the kitchen noise?

A brand new short documentary series, "The Art of Slow," from super deluxe rum, Zacapa, sets out to uncover exactly this and explore the stories of chefs who are pushing the creative boundaries of gastronomy.

Kamilla Seidler, recently named Best Female Chef in Latin America's 50 Best Restaurants 2016, takes time-out of her award-winning restaurant, Gustu in Bolivia (owned by Noma co-founder Claus Meyer) and journeys to Italy, Spain, United States and Mexico to spend time with, and be inspired by, four leading chefs who are redefining the gastronomic world.

Putting ingredients and techniques aside, Seidler looks beyond the kitchen in order to understand what separates these culinary disrupters from those around them. While savouring a glass of Zacapa with each of the chefs, she explores what inspires them, their creative processes and their 'a-ha!' moments when they reconnect with what is around them.

Seidler meets:

• Diego Guerrero (Madrid, Spain) - the two Michelin star Chef at DSTAgE Madrid
• Guillermo González Beristaín (Mexico) - Chef at Pangea, Monterrey and winner of the Chefs' Choice Award in Latin America's 50 Best restaurants 2016
• Diego Rossi (Italy) - Head chef at Trippa, Milan (awarded Michelin Bib Gourmand), he previously worked in Antiche Contrade, Cuneo, earning it a Michelin star
• Cesar Zapata (USA) - Chef at Phuc Yea! And previously at The Federal, Miami.

Although they come from the four corners of the globe, they all share a passion for ingredients, making their clientele happy through pleasurable gastronomic experiences and embracing what Zacapa calls "The Art of Slow" - a philosophy that recognizes the best things can't be rushed. It encourages taking time out to reconnect, to go fishing for inspiration and foraging for innovative ideas and celebrates the inspiration that is found along the way.

Seidler discovers that each of these chefs leaves the kitchen at the end of a long shift and takes time to decompress and rediscover, through a host of different activities - Zapata cycles, Rossi finds solace in his native Italian countryside, Gonzalez Beristain heads to the mountains and Guerrero unwinds with music.

Guerrero muses: "If you are cooking all the time you can't see any further than that - your mind is closed and you have no external influences to inspire you. I have learnt that it's really important to leave the kitchen, to disconnect, so that you can go back to it again. I pushed this philosophy to the limit a few years ago, we had our first Michelin Star in 2007 but we recognized that in order to improve we needed to leave the restaurant, seek inspiration and start again from scratch. We launched DSTAgE, and two years later we had another two stars."

Seidler added: "I think it is very important - in fact it is extremely necessary - to take some time to yourself - to calm down, to think about other things outside of the kitchen, to enjoy what you are doing, to take things slowly. I believe that taking time to learn from others is fundamental, it's a gift in gastronomy that you can always keep learning but you need to search for inspiration, to look for influences, to see and to taste new things.

"That's why I loved taking part in this culinary exploration - I learnt so much from these four revered chefs, how they each embrace the Art of Slow philosophy in their own way - relaxing and breathing and enjoying everything instead of thinking about what they're going to do in five minutes, and now I'll take it back with me, renewed and refreshed, to my kitchen."

Montserrat De Rojas, Global Brand Director, Zacapa, said: "We love how these five leading chefs - who are at the very forefront of creative gastronomy - have brought The Art of Slow to life both inside and outside their kitchens. Zacapa's Art of Slow philosophy celebrates the magic that happens when you take the time to create genuinely meaningful and pleasurable experiences including great food and drinks.

"For Zacapa, time matters more than anything, it is a focus throughout every stage of how we craft the luxury liquid. From taking the time to select the finest virgin sugar cane, to hand crafting a Mayan 'petate' band which adorns each bottle, to our unique maturing process, Sistema Solera, right up to taking the time to sip, savor and enjoy the luxury rum. Every element of the journey has been carefully chosen and the time taken to produce a deep and complex flavor like no other. Together with these esteemed chefs, we are inviting people to sit down and savor a sip of Zacapa and a great conversation, to embrace the Art of Slow."

The four-episode Art of Slow series will be available to watch from today at https://www.youtube.com/user/RonZacapaOfficial or visit http://www.zacaparum.com.