On the road and at home, it's always about food and fun!
Author: Jane Simon Ammeson
Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Mexico Connect, Long Weekends magazine, Edible Michiana, Lakeland Boating, Food Wine Travel magazine , Lee Publications, and the Herald Palladium where she writes a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President, a winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana.
Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/
In less than a year, one of Marshall’s most historic yet long-vacant buildings has been converted into an elegant, first-class event space called Venue 19 Zero 9. An extension of Schuler’s Restaurant and Pub, is named for the year in which Schuler’s was founded–1909. The public is invited to view the transformation of Venue19 Zero 9 at an Open House on Thursday, March 20 from 4-7pm.
“We can’t wait to share this newly renovated space with our community and guests,” says Sue Damron, President & CEO of Venue 19 Zero 9 and Schuler’s. “Over the years, we’ve been committed to expanding and enhancing the hospitality experience here in Marshall. The addition of Venue 19 Zero 9 gives us another unique space to create memorable events complete with catering and planning services.”
Housed inside an 1880s historic landmark, known for many years as Dreamers Furniture, Venue 19 Zero 9 sits two blocks from the Marshall’s legendary Schuler’s Restaurant. The restoration of the iconic stone structure aligns with the town’s dedication to its heritage, offering the perfect blend of tradition and modernity while creating a beacon of sophistication and unparalleled experience for weddings, corporate events, and other special occasions.
The multi-use Venue 19 Zero 9 features a large room accommodating up to 300 seated guests, an intimate soft-seating area, two changing quarters for wedding parties to get ready, as well as three stylish boutique hotel rooms, adding a touch of class for those seeking an all-encompassing experience.
To ensure an exceptional culinary offering, Venue 19 Zero 9 features exclusive catering by Schuler’s Restaurant. Known for its impeccable service and delectable cuisine, Schuler’s will bring its signature touch to elevate events held at Venue 19 Zero 9 including unparalleled professional onsite planning services. Drawing upon the extensive hospitality experience of the Schuler’s team, the venue aims to provide full-scale event coordination, ensuring that every detail is meticulously executed.
The Venue 19 Zero 9 project is the latest initiated by Damron, who acquired the legendary restaurant in 2019 and has worked for the company for almost three decades. Over the past five years, she and her team have been responsible for ongoing renovations at the restaurant and pub, but more notably she led the charge to transform former office and storage space (part of the building’s original hotel footprint) into seven new mixed-income units—four of which are reserved for low-to-moderate-income residents—and five boutique guest rooms branded as The Royal Hotel. In 2020, she also developed a picturesque off-site outdoor venue in rural Calhoun County called Hyde Away, which adds diversity to the company’s hospitality portfolio.
Damron says she couldn’t have completed this project without the support of the City of Marshall, Michigan Economic Development Corporation, Marshall Area Economic Development Alliance, and Homestead Savings Bank. The project was eligible for a grant coupled with significant investment from Damron and Schuler’s Restaurant.
Founded in 1909, Schuler’s is noted as one of Michigan’s most iconic restaurants. With more than a century of successful years in the industry, Schuler’s remains a hospitality leader not only in Michigan, but throughout the country.
Schuler’s Restaurant & Pub is located at 115 S Eagle St. in Marshall, Michigan. (269) 781-0600; SchulersRestaurant.com
Venue 19 Zero 9 is located at 112 N Eagle St., Marshall, Michigan. https://19zero9.com
Coinneach MacLeod, the Hebridian Baker, will be in Chicago on Saturday, March 1st at 2 p.m.- at The Book Stall, Winnetka, IL, to talk about his latest book, The Scottish Cookbook. And yes, he will be wearing a kilt.
2 balls of stem ginger and syrup, finely chopped and drained
Four large eggs, lightly beaten
Four and a quarter ounces self-rising flour
1 teaspoon baking powder
1/2 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of salt
Brush your bundt tin evenly with melted butter and lightly dust with cocoa powder. Next line in a large pan, melt the butter along with the chocolate, sugar black treacle and golden syrup. Stir until smooth then allow the mixture to cool slightly.
Preheat the oven to 340°F.
Add the chopped stem ginger and beaten eggs to the chocolate mixture, stirring thoroughly until combined.
Stir the flour, baking powder, mixed spice, ground cinnamon, ground ginger and a pinch of salt into the chocolate mixture. Fold in gently.
Pour the batter into your prepared bundt tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for a few minutes before transferring it onto a wire rack to cool completely. For an extra treat, serve with cream or ice cream.
Fans of the classic board game Clue will want to take a seat for the latest theatrical production presented by Broadway in Chicago.
“Clue,” a comedic play based on the Hasbro game and the 1985 film, continues to March 2 at CIBC Theatre in Chicago.
Directed by Casey Hushion, the production is a fast-moving show that keeps one’s attention throughout. Audience members will delight in figuring out what all the mayhem is about at Boddy Manor.
The “Clue” storyline revolves around six characters who are guests at the Manor and eventually, try to piece together this suspenseful whodunit.
Could it be Mrs. White in the library with a knife or might it be Professor Peacock in the ballroom with a candlestick? The talented cast of this show helps move it along quickly with their expert timing and strong acting skills. The comedic choreographed movements throughout are also fascinating to watch.
“Golden Hour,” which continues to March 2, is being presented at the Lyric Opera of Chicago.
The program “Golden Hour” offers an engaging mixed repertoire blending works that stand out for their blend of beautiful choreography, dramatic movement and plenty of humor at times.
The dancers in the company prove skilled artists in whatever work they tackle.
In “Golden Hour,” the Joffrey shines in four works. Among the highlighted presentations is “Under The Trees Voices” with choreography by Nicolas Blanc. The piece, which features skilled and modern choreography, was created in memory of Blanc’s grandfather.
Showing the whimsical side of the Joffrey is the “Princess and the Pea,” starring choreography by Dani Rowe. It’s quite a humorous take on the fairy tale that showcases the company’s dancers’ sharp acting talents.
Mickey Mouse Clubhouse (Feb. 22 – Aug. 1): Kicking off its national tour in Indy before traveling across the Midwest.
Centennial 110-ft Ferris Wheel launching March 15, coinciding with the Sports Legends Experience expansion.
Ruth E. Carter: Afrofuturism in Costume Design (March 22 – Sept. 7): Featuring 60+ original costumes, including some from Black Panther.
Take Me There: Peru exhibit opening this summer—fun timing with the Paddington in Peru movie release this Friday.
Conner Prairie (Smithsonian-affiliated Museum)
Promise Land as Proving Ground—a new exhibit opening March 25 focused on African American history in Indiana. This exhibit has been three years in the making.
Indiana’s first and only Forest Therapy Trail—guided tours begin in May, blending history and nature for a unique outdoor experience.
Indianapolis Motor Speedway Museum reopens April 2 after an $89 million renovation, featuring cutting-edge tech and immersive sensory experiences. Offering visitors a way to experience the Indy 500 any day of the week.
Giant tortoises are coming to the Indianapolis Zoo in May, following the successful launch of the International Chimpanzee Complex last year—home to one of the largest groups of chimpanzees in human care.
Hotel development:
Indy’s newest hotel, the InterContinental Hotel, will be perfectly positioned right off Monument Circle, the epicenter of Indy. While once on a list of Indiana’s 10 most endangered landmark buildings, the hotel will offer a rooftop bar with an unobstructed view of Lady Victory, sitting above the iconic Soldiers and Sailors Monument. Opening later this month.
Sports
NFL Combine is back at the end of this month with a chance for families to step into Lucas Oil Stadium for free and see 300 – 350 prospects trying to make it in the National Football League. Plus, there is a free fan festival outside the stadium as well.
March Madness takes over Indy next month with 43 games across 29 days, including: Big Ten Men’s & Women’s Tournaments and Men’s Sweet 16 & Elite 8.
WNBA All-Star Game (July): With Caitlin Clark expected as the #1 draft pick for our hometown team, this will be huge!
Black Heritage & Legacy Trail
Launching this June, Indy’s Black Heritage & Legacy Trail is a self-guided tour highlighting iconic landmarks pivotal to Black history in Indianapolis. One of the neighborhoods on the trail includes Belmont Beach, the beach where Black families were granted access to swim in the city in the 1920s. At that time, and up until a couple years ago, the water was polluted. Now, Belmont Beach is transitioning from a story about segregation to celebration, as it is now a place for gathering for people of all ages, races, etc.
The Black Heritage and Legacy Trail is part of $150 million in trail expansions and improvements currently underway, making Indy one of the most connected cities in the country—fitting for the “Crossroads of America.”
Indianapolis Cultural Trail Expansion: In fall 2024, Indy celebrated a two-mile expansion of the Indianapolis Cultural Trail, bringing it to 10 miles total. This wheelchair- and scooter-accessible trail has been recognized by the Project for Public Spaces as one of the “biggest and boldest steps by any American city.”
The recent expansion now links Indiana Avenue—Indy’s historically Black cultural district—by the Madam Walker Legacy Center, as well as the South Street corridor, leading to Lucas Oil Stadium (home of the Colts).
Indy’s riverways & trailways project reaches a major milestone this fall, further solidifying Indy as one of the most connected communities in the country. A new resource highlighting Central Indiana’s Trailways network will launch alongside America’s 250th celebration.
“In this book, Simone and Inés Ortega offer us a wealth of gastronomic experience and wisdom and it will quickly transport you to the heart of Spain,” writes Ferran Adrià, former head chef of the legendary El Bulli restauranthttp://www.elbulli.info/ who is considered one of the best chefs in the world, in the introduction toSpain: The Cookbook(Phaidon Press). “This is a timeless book. When you read it, you suddenly realize the glories of the food in front of you, those that, until now, you’ve not fully appreciated. Ours is a splendid cuisine, born out of the pleasure of eating, and it is also one that is perfect for those who have little time to cook., but who don’t want to give up the enjoyment of eating well and, thus, of feeding their souls as well as their stomachs.”
A huge and wonderful door-stopper of a book with almost 1000 pages, much of which are recipes, drawings, and photos, this is the definitive book on Spanish cookery. It’s hard to imagine a recipe or one similar that can’t be found within the pages. Because the information contained here is so voluminous, finding what you want is made easy in the way the recipes are divided into such chapters as “Cold Plate Suggestions,” “Fried Dishes, Savory Tartlets, Little Turnovers and Mousses,” and “Eggs, Flans and Souffles.”
In the chapter, “Menus from Celebrated Spanish Chefs,” there are recipes from chef/restauranteur José Andrés who has restaurants in Chicago, Washington, D.C., New York, and Las Vegas, José Manuel Pizarro, restauranteur and author of such cookbooks as Spanish Home Kitchen, and Carme Ruscalleda, the chef-owner of Carme Ruscalleda near Barcelona. Among the recipes she shares are those for her Apricot Sponge and Quick Prawn Soup.
Lively sketches by Javier Mariscal, some 500 in all, accompany full-color food photos and illustrate not only such dishes as Caviar canapes and roasted mixed vegetables but also how to cut up an octopus or de-fin a fish.
The 1080 recipes vary in complexity though many are exceedingly accessible. Sausages in Cloaks (Salchichas Encapotadas) and Eggs en Cocotte with Mushrooms both have only five ingredients and Soft Cheese and Paprika Canapes just three. Some of the dishes won’t be familiar to most American home chefs such as Hare with Chestnuts, Woodcock with Cognac, and Lambs’ Feet with Tomato. But even if we’re not going to cook such fare, it takes us further into our exploration and understanding of Spanish cuisine.
Originally published over 40 years ago under the title 1080 Recetas de Cocina, millions of copies have been sold and it’s easy to understand why. The cookbook is both compelling—a page-turner as the authors take us into the home kitchens of their country—and informative with menu plans, cooking tips, and a glossary.
Author Simone Ortega was considered to be one of the foremost authorities on traditional Spanish cooking and had a career in food writing that spanned more than half a century. Her daughter, Inés Ortega, is also a food writer and collaborated with her mother on subsequent editions of the cookbook.
It’s easy to see why the popularity of this cookbook, which is said to be found in almost every home in Spain, endures. Its recipes and illustrations beckon us to expand our skills in Spanish cuisine.
The following recipes are from Spain: The Cookbook published by Phaidon Press.
Brussels Sprouts Au Gratin (Coles de Bruselas Gratinadas)
2 1/2 to ¾ pounds Brussels sprouts
1 classic Bechamel sauce (see recipe below)
3/4 cup grated Gruyere cheese
Preheat the oven to 350°F
Bring a pan of salted water to a boil and drop the Brussel sprouts into the water, cooking until tender but not falling apart. Remove from heat, rinse in cold water.
Make Bechamel sauce.
Place Brussels sprouts in an oven-proof dish. Sprinkle with the cheese.
Bake for 10 to 15 minutes and the cheese has melted. Serve immediately straight from the dish.
Classic Bechamel Sauce (Salsa Bechamel Corriente)
2 ounces butter
2 tablespoons sunflower oil
2 tablespoons plain all-purpose flour
3 cups milk
Salt
Melt the butter with the oil in a pan and stir in the flour. Gradually stirring the milk, a little at a time and bring to a boil stirring constantly. Add salt to taste and simmer over medium heat, stirring constantly for eight to 10 minutes.
If a thinner sauce is needed, add more milk. If the bechamel needs to be thicker, simmer the sauce longer until it reaches the required consistency.
Bechamel’s Tricks
To prevent lumps forming when making bechamel, remove the pan from the heat when stirring in the flour. Stir briefly with a wooden spoon, return the pan to the heat and proceed as normal.
Cover the surface with a disc of wax paper lightly greased with butter to avoid skin forming on top of the bechamel sauce prepared in advance. Bechamel sauce can be stored in the refrigerator for a few days or frozen.
To reheat, put into a heatproof bowl set over a pan of barely simmering water oops come on
Raw Mushroom Salad
1 pound 10 ounces mushrooms
6 tablespoons sunflower oil
Juice of two lemons
1 tablespoon chopped parsley
Salt and pepper
Separate the mushroom caps and stalks. Slice the stalks and caps and put into a bowl. Pour in the oil and lemon juice, season with salt and pepper and mix well. Sprinkle with the parsley and shell in the refrigerator for two hours 24 servings.
As TASTE AWARDS judge I wanted to share that the TASTE AWARDS have announced the winner of this year’s inaugural Anthony Bourdain Lifetime Achievement Award, as well of The Andrew Zimmern Discovery Award.
The winning recipient of the Anthony Bourdain Lifetime Achievement Award is José Andrés’ WORLD CENTRAL KITCHEN, which has done incredible work helping to feed and nourish those in need in conflict zones and natural disasters such as in Puerto Rico, Florida, Gaza, and most recently, during the Los Angeles fires. Having served over 450 million meals, as they describe their services, “Entering our 15th year, World Central Kitchen is still first to the frontlines, providing meals in response to humanitarian, climate, and community crises. Our meals, from day one, have been culturally appropriate and served with dignity.”
The winning recipient of this year’s Andrew Zimmern Discovery Award is none other than Ethiopian-born Swedish-American celebrity chef, television host, author, entrepreneur, food champion, and restaurateur Marcus Samuelsson. Marcus has done much over the years to bring new foods, new cultures, and new talent to the forefront of his audiences, partners, and clients.
Now in its 16th year, the TASTE AWARDS are the premier awards celebrating the year’s best in Food, Fashion, Health, Travel, and Lifestyle programs in Film, Television, Online & Streaming Video, Podcasts, Radio and Photography.
Congrats to both of them.
TASTE AWARDS VIP RECEPTION Winners, Honorees and Hall of Fame Inductees will receive their honors in person at the star-studded ceremony on March 10, 2025 in Beverly Hills at the WGA Theater.
March 10, 2025Beverly Hills / Los Angeles, California The TASTE AWARDS Show & Reception includes: ✓ Celebrity Red Carpet step and repeat✓ Reception✓ Awards Show: Presentation Ceremony & Winner Announcements✓ ** RSVP and Tickets Required Event Tickets Required for All Award Attendees. No complimentary tickets are available.
The TASTE AWARDS have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, Sony Pictures, DreamWorks, TLC, Discovery Communications, Lifetime Network, E! Entertainment Television, PBS, APT, Create TV, NBC, ABC, BBC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Vimeo, Vice, LiveWell Network, Esquire Network, Bio/FYI Channel, iHeart Radio, HBO, MyxTV, Small Screen Network, StyleHaul, PTA, Zagat, Mode Media, WatchMojo, Netflix, Amazon Prime, AMC International, Lifetime Network, Buzzed, Vox Media, Gusto TV, MyCleo TV, Recipe.TV, FNL, the Africa Channel, Tastemade, BuzzFeed, Allen Media, Instagram, Facebook, TikTok, and more.
The award is named after the late Anthony Bourdain, who was one of the first TASTE AWARDS recipients, and is best known for his cookbooks, memoirs, food and travel television series, and outlook on life.
Says a TASTE AWARDS spokesperson, “Anthony Bourdain was more than a chef or television host; he was a storyteller who opened the world’s eyes to the beauty of culture through food. He was a visionary who redefined the way the people saw food, travel, and culture. Through his groundbreaking shows like No Reservations and Parts Unknown, Anthony brought viewers into the heart of distant lands, not just to taste the food but to understand the stories, struggles, and triumphs of the people who created it. His approach was unfiltered, honest, and deeply empathetic, offering a rare glimpse into the beauty of diversity while challenging stereotypes and prejudices. Bourdain’s unique blend of curiosity, wit, and fearlessness made him an icon, and his legacy continues to inspire people to seek connection through the shared experience of food and the exploration of the unknown.”
About the TASTE AWARDS
The TASTE AWARDS are the premier awards celebrating the year’s best in Food, Fashion, Health, Travel, and Lifestyle programs on Television, in Film, Streaming and Online, in Apps, on Radio & Podcasts, and Photography.
The Annual Awards have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, Sony Pictures, DreamWorks, TLC, Discovery Communications, Lifetime Network, E! Entertainment Television, PBS, APT, Create TV, NBC, ABC, BBC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Vimeo, Vice, LiveWell Network, Esquire Network, Bio/FYI Channel, iHeart Radio, HBO, MyxTV, Small Screen Network, StyleHaul, PTA, Zagat, Mode Media, WatchMojo, Netflix, Amazon Prime, AMC International, Lifetime Network, Buzzed, Vox Media, Gusto TV, MyCleo TV, Recipe.TV, FNL, Instagram, Facebook, TikTok, and more.
Sazerac is hosting a California wildfire charity program to raise funds for those affected by the wildfires, with proceeds benefiting World Central Kitchen and Another Round Another Rally.
Sazerac is offering the opportunity to purchase:
– A single barrel of Pappy Van Winkle 15YO (for the first time ever!)
– A full set of the Pappy Van Winkle Collection (all 6 bottles!)
– One bottle of Eagle Rare 25 (ultra-rare offering!)
Pappy Van Winkle 15 Year Bottle. Photo courtesy of Buffalo Trace.
Offerings include the first-ever single barrel of Pappy Van Winkle 15 Year Old, a complete set of the Pappy Van Winkle Bourbon Collection, and a bottle of Eagle Rare 25 with 100% of proceeds benefitting World Central Kitchen and Another Round Another Rally charities.
Sazerac Company is hosting a first-of-its-kind fundraiser in support of California wildfire relief efforts, offering consumers the chance to purchase three ultra-rare prize packages featuring some of Buffalo Trace Distillery’s most sought-after bourbons.
One hundred percent of funds raised through Sazerac’s California Wildfire Relief Fundraiser will go toward two non-profit organizations committed to ongoing relief efforts in the state: World Central Kitchen (WCK), which is working with restaurant and food truck partners in Southern California to provide meals to those in need; and Another Round Another Rally, which is collecting funds for real-time financial support for hospitality workers impacted by the wildfires.
“Our hearts break for those who have been impacted by the devastating wildfires that have swept across California this year,” said Jake Wenz, President and CEO of Sazerac. “The fires have caused immense destruction, and the toll on the Los Angeles community is profound. Through this program we hope, humbly, to offer a small bit of aid to World Central Kitchen and Another Round Another Rally as they continue their much-needed support of the California community during this difficult time.”
Buffalo Trace Distillery Aerial View. Photo courtesy of Buffalo Trace.
Offerings available through the Sazerac California Wildfire Relief Fundraiser include:
1. Auction*: the first-ever single barrel of Pappy Van Winkle 15 Year Old will be available for auction as part of the initiative. This is the first single barrel of Pappy Van Winkle ever made available for purchase. The barrel was specially selected from the heart of the aging warehouses at Buffalo Trace Distillery for this auction. On average, a single barrel yields approximately 125 bottles of bourbon.
Funds raised via auction will be evenly split between WCK and Another Round Another Rally
The very rare, limited-edition Pappy Van Winkle Bourbon Collection features six unique bourbons, each reflective of a craft that blends generational knowledge dating back to the late 1800s. This highly coveted collection features Old Rip Van Winkle 10 Year, Pappy Van Winkle 12 Year, Pappy Van Winkle Family Reserve Rye 13 Year, Pappy Van Winkle 15 Year, Pappy Van Winkle 20 Year, and Pappy Van Winkle 23 Year.
Funds raised by the Pappy Van Winkle Bourbon Collection sweepstakes will benefit WCK
Sweepstakes 2**: one bottle of Buffalo Trace Distillery’s ultra-rare Eagle Rare 25
At 25 years old, Eagle Rare 25 marks the oldest expression ever released from the Eagle Rare portfolio and defies existing perception of ultra-aged bourbon with its smooth, complex flavor profile. Eagle Rare 25 is the first bourbon aged in Warehouse P, a purpose-built, state-of-the-art warehouse, constructed to test if it was possible to extend favorably both the aging and maturation processes typical for American whiskey and bourbon.
Funds raised by the Eagle Rare 25 sweepstakes will benefit Another Round Another Rally
In early January, wildfires broke out in the Palisades and Eaton communities of Los Angeles and quickly spread to neighboring communities. It is estimated more than 50,000 acres have burned, with the wildfires destroying more than 16,000 structures and killing at least 28 people. From the beginning, both WCK and ARAR have been on the frontlines in Los Angeles helping the communities hardest hit.
WCK’s Relief Team mobilized immediately in Southern California to support first responders and families impacted by the wildfires. In collaboration with 80+ restaurant and food truck partners, WCK is distributing free hot meals to those in need at several locations throughout Southern California. Since the wildfires began in early January, WCK has served more than 600,000 meals to those affected by the wildfires.
As the fire’s devastation began to overtake Los Angeles and surrounding areas, Another Round Another Rally jumped into action immediately knowing bar and restaurant workers would face an uphill battle with regard to loss of businesses and loss of income opportunities. Their Disaster Relief Fund enables the organization to provide real-time financial support to hospitality workers impacted by California’s wildfires. In the month since the fires started, Another Round Another Rally has given out over $100k in financial assistance to bar and restaurant workers affected by the disaster.
How to Win
Those looking to support the Sazerac California Wildfire Relief Fundraiser can participate in multiple ways:
For the Pappy Van Winkle 15-Year-Old single barrel auction, bidding will begin at $10,000 and those interested can bid as many times as they wish. Bidding will increase in increments of $1,000. The auction winner will receive a monetary prize equal to the value of the lot, which may be used to purchase the bottles yielded from the barrel as well as the empty barrel.
For both the Pappy Van Winkle Collection and Eagle Rare 25 sweepstakes, entrants will receive one entry for every $50 donation made through the registration site. There is no cap on the amount a person can donate. The winners of each sweepstakes will receive a monetary prize equal to the value of the bottle they won, which may be used to purchase the bottles.
The Sazerac California Wildfire Relief Fundraiser started on Tuesday, February 11 at 12pm noon EST. To enter and make a donation, and to view the full official rules, visit www.sazeracgivesback.com. All entries must be received by 11:59PM EST on Sunday, February 23. One winner for each prize package will be randomly drawn and notified via phone and email the week of March 3.
About Sazerac Company
With over 400 years of history, Sazerac is one of the world’s largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers around the world.
The Sazerac House exterior. Photo courtesy of Sazerac Company.
Over 500 of the world’s most extraordinary brands are part of the Sazerac portfolio, including Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers’s Rum, White X Cognac, Sazerac de Forge Cognac, Paddy’s Irish Whiskey, and many more.
Photo courtesy of Buffalo Trace.
Sazerac is also the steward of many fine distilleries internationally, including Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.
Founded in 2010 by Chef Joseì Andreìs, World Central Kitchen (WCK) is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying our model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 450 million nourishing meals throughout the world.
When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need.
We know that good food provides not only nourishment, but also comfort and hope, especially in times of crisis. Learn more at wck.org.
About Another Round Another Rally
Another Round Another Rally is a nonprofit financial and educational resource for the hospitality industry. They provide professional development resources and immersive educational scholarships to further the education of historically excluded voices in the community, and supply emergency assistance to those employed in restaurants, bars, and hotels who have fallen on unexpected hardship.
Photo courtesy of Buffalo Trace.
*To win the available online silent auction, you must be the highest bidder at the end of the registration period. **No purchase or donation necessary to enter or win. Purchasing a product will not improve your chances of winning. Must be legal resident of 50 U.S. or D.C, excluding NY, age 21 or older. Registration begins at 12:00pm ET 2/11/2025 and ends at 11:59pm ET 2/23/2025. To enter, and for complete official rules including eligibility, prize descriptions and ARV, visit www.SazeracGivesBack.com. Odds of winning one of the available sweepstakes are based upon number of eligible entries received to each sweepstakes. No alcoholic beverage is part of any prize award. Void wherever prohibited or restricted by law. SPONSOR: Sazerac Company, Inc., Louisville, KY.
In October 2024, Phoenix Home & Garden opened online nominations in a select number of categories. Those who received the most nominations during the open ballot period advanced to voting in November. Only local companies are eligible for these awards, which include a variety of home and lifestyle categories. In total, over 12,000 votes were submitted, and Picazzo’s came out on top for Best Italian Food!
Spring Training Fans Score With Drink Specials at Picazzo’s
The 2025 Cactus League season opens on Thursday, February 20! Your same-day Cactus League ticket gets you $5 draft beers and $5 house wine at all Picazzo’s locations. Limit three deals per ticket holder.
So Much to Celebrate
Need a reason to drink wine and enjoy some pizza and pasta? Feb. 13 is National Italian Food Day and Feb. 18 is National Drink Wine Day. Can’t make it to Picazzo’s on the 18th? Come enjoy half-price bottles of wine all day every Tuesday and Saturday. And remember — the entire menu at Picazzo’s is gluten-free except one hand-tossed, micro-blistered crispy crust (baked in a separate oven)!
New Mocktails Coming Soon!
Picazzo’s first three mocktails proved so popular, six more super tasty zero-proof cocktails will be added to the menu in about a week.
Picazzo’s Fundraising for BloomKidz During Autism Awareness Month in April
When Picazzo’s Healthy Italian Kitchen Managing Partner Chris Disney launched the restaurant’s fundraising campaign for autism research in 2021, he did not indicate that the following year his daughter Collyns would be diagnosed with Rett Syndrome, a rare genetic neurological disorder on the Autism spectrum. Through family connections, the Disneys were connected with BloomKidz Wellness & Recreation, the nonprofit clinic where four-year-old Collyns has been receiving comprehensive occupational therapy, speech therapy, feeding therapy, and physical therapy to help stave off the effects of Rett Syndrome (follow @disneysinthedesert for regular updates from Colly’s mom Angela.) This condition leads to severe impairments affecting nearly every aspect of life: speaking, walking, eating, and breathing.
For the entire month of April, Picazzo’s will donate $1 for every dessert sold to BloomKidz.
Picazzo’s Locations
Paradise Valley, 4669 E. Cactus Rd., Phoenix, AZ 85032, 602-923-6001 Scottsdale, 7325 Frank Lloyd Wright Blvd, Scottsdale, AZ 85260, 480-990-2212 Tempe/Chandler, 440 W. Warner Rd, Tempe, AZ 85284, 480-785-0522 Sedona, 1855 W. Highway 89A, Sedona, AZ 86336, 928-282-4140 Gilbert, 884 E Williams Field Rd, Gilbert, AZ, 85295, 480-780-2200 Arrowhead, 8280 W. Union Hills Dr, Glendale, AZ 85308, 623-466-0228
