Tag: History

THE VAN WINKLE FAMILY UNVEILS 2025 COLLECTION WITH A RARE 25 YEAR OLD BOTTLE AVAILABLE AT AUCTION

Buffalo Trace, Distiller Spirits, Distilleries, Old Rip Van Winkle Distillery, Whiskey

One of the fall’s most highly anticipated whiskey releases arrives with the return of the coveted Van Winkle Collection, including the chance to secure a piece of bourbon history.

Old Rip Van Winkle Distillery and Buffalo Trace Distillery just announced the 2025 release of the coveted Van Winkle Whiskey Collection. Returning to shelves this September, the annual offering is a centerpiece for collectors and connoisseurs alike, showcasing the family’s renowned wheated bourbon and rye whiskey recipes across six celebrated expressions: Old Rip Van Winkle Handmade Bourbon 10 Year Old, Van Winkle Special Reserve 12 Year Old, Van Winkle Family Reserve Rye 13 Year Old, Pappy Van Winkle’s Family Reserve 15 Year Old, Pappy Van Winkle’s Family Reserve 20 Year Old, and Pappy Van Winkle’s Family Reserve 23 Year Old. Additionally, in honor of this year’s release, one rare bottle of Old Rip Van Winkle 25 Year Old – recently rediscovered at the Distillery – will be included in Legacy de Forge’s National Bourbon Heritage Month Auction starting September 10, 2025.

The annual release embodies what makes this family of whiskeys a hallmark in the American Whiskey category: exceptional taste, legendary craftsmanship, and a legacy that resonates across generations.

“As always, each release represents years of quiet work, careful aging and a deep respect for the legacy we carry forward,” said Preston Van Winkle, 4th Generation, Old Rip Van Winkle Distillery. “We’ve taken great care to ensure the quality of this year’s release lives up to the Van Winkle name. We’re proud to share this whiskey with those who appreciate the craft, patience and tradition that go into every bottle.”

In celebration of the 2025 Van Winkle Collection release and National Bourbon Heritage Month, Legacy de Forge, a new global platform to improve access to Sazerac’s most coveted spirits, will present an exclusive series of rare whiskey auctions this September. Leading the offerings is Old Rip Van Winkle 25 Year Old, the oldest and rarest expression ever released under the iconic name, paired with a private tasting with Julian Van Winkle – and a story as rare as the whiskey inside.

Originally filled into its hand-engraved Glencairn crystal decanter in 2017, Bottle #706 was safely tucked away at Buffalo Trace Distillery, untouched for nearly a decade. As one of the final bottles from the original 710 produced, it emerges as more than a rare collectible: a once-hidden treasure made available for enjoyment by today’s enthusiasts. Beyond its rarity, this archival bottle carries a provenance and a story that elevate it into the realm of legend, offering the opportunity to experience a true piece of bourbon history.

Legacy de Forge’s September Bourbon Heritage Month Auction will feature eight curated lots in total, offering enthusiasts direct access to distinguished bottlings including O.F.C 2006, the newly-released Colonel E.H. Taylor Distiller’s Council and a Stagg Single Barrel pick. Bidding opens at 10:00 a.m. ET on September 10, 2025, and will close at 10:00 a.m. ET on September 24, 2025. For more information, please visit https://legacydeforge.com/release/bourbon-heritage-month-2025.

The 2025 Van Winkle Collection will be made available to stores, bars and restaurants across the United States in limited quantities and at varying retail prices. The suggested retail prices for the limited-edition Van Winkle collection bottles are as follows (local taxes apply):

Old Rip Van Winkle Handmade Bourbon 10 Year Old – $149.99

This season’s 10YR ORVW bourbon balances classic sweetness with smoky sophistication. On the nose, aromas of vanilla, caramel, pecan, and seasoned oak meet warm tobacco and charred wood. The palate is smooth and rich with wheat, cherry, bold oak, and a hint of spice, leading to a long, smoky finish layered with oak, dark vanilla, and lingering warmth.

Van Winkle Special Reserve Bourbon 12 Year Old – $169.99

This unique batch brings a bolder, woodier edge to a bourbon known for its bright fruit and delicate spice. On the nose, aromas of oak, dried mango, cocoa, and spiced peach mingle with cherry and vanilla. The palate offers honey, tobacco, and dark fruit, evolving into stone fruit and cocoa. A dry, balanced finish lingers with oak, cherry, and gentle spice.

 Van Winkle Family Reserve Rye 13 Year Old – $229.99

This seasonal batch builds on the soft, spiced elegance of the original with a richer, fruit-forward complexity. The nose welcomes you with roasted chestnut, vanilla, and subtle spice that is deepened by cherry, stone fruit, and warming oak. On the palate, layers of cocoa, white pepper, and vanilla meet a bold infusion of cherry and ripe stone fruits, balanced by oak and cedar. A long, warm finish lingers with caramel, spice, and dry oak.

  Pappy Van Winkle’s Family Reserve Bourbon 15 Year Old – $239.99

· This limited batch amplifies the 15YO signature sweetness with added depth. The nose is captivating with aromas of brown sugar, caramel corn, and vanilla mingle with wood and a hint of cherry. The palate is rich with leather, oak, and dark fruit, smoothed by brown sugar and lifted by cherry brightness. A long, dry finish leaves lingering spice, oak tannins, and a warming touch of fruit and sugar.

Pappy Van Winkle’s Family Reserve Bourbon 20 Year Old– $359.99

This special batch brings depth to a bourbon known for its intensity and elegance. The nose is vibrant with citrus zest and dried fruit joined by lush notes of plum and cherry. On the palate, smooth citrus and vanilla meet juicy stone fruit and hints of sherry, creating a beautifully balanced sip. The finish is long, elegant, and fruit-kissed, leaving behind whispers of plum, cherry, and warm spice.

  Pappy Van Winkle’s Family Reserve Bourbon 23 Year Old – $499.99

This batch turns up the intensity while staying true to the heart of the Pappy Van Winkle. The nose is bold and inviting, leading with rich caramel and cream, joined by oak, leather, and a hit of ripe cherry. The palate is full and flavorful, with vanilla, honey, and maple leading the way, with a burst of cherry and a warming heat. The finish is long, oaky, and fruit-laced, leaving behind notes of spice, sweetness, and the satisfying heat of a stronger pour.

“Those who follow this release year after year know it’s not just about whiskey, but about what it represents,” says Julian P. Van Winkle III, President, Old Rip Van Winkle Distillery. “This whiskey collection is a reflection of our family’s legacy and a tribute to the generations who came before us. The legacy, combined with anticipation, the stories shared over a pour, the appreciation for extended aging – that is what makes each release so special.”

The Van Winkle family reminds fans that neither they nor Buffalo Trace Distillery control the prices individual retailers charge for the expressions. The family also strongly recommends those interested in the Van Winkle Collection to purchase through a licensed retailer. Whiskey enthusiasts increase their risks of alcohol scams by purchasing from secondary markets and online sellers including Craigslist, eBay, and social media groups. Additionally, many alcohol scams take place overseas. In some cases, consuming alcohol that is not purchased from a licensed retailer can lead to bodily harm and even casualties.

Whiskey buyers who believe they have been scammed should not drink out of their bottle. They should also file a complaint with the Better Business Bureau, contact their State Attorney General’s office, and contact their credit card company about its fraud protection policies.

About Van Winkle Bourbon

The Old Rip Van Winkle Distillery carries a proud four-generation legacy. The Van Winkle family’s roots in the bourbon industry trace back to the late 1800s with Julian P. “Pappy” Van Winkle, Sr., who began his career as a traveling salesman for the W.L. Weller and Sons wholesale house in Louisville. In time, Pappy and his colleague, fellow salesman Alex Farnsley, purchased the wholesale house and joined forces with A. Ph. Stitzel, purchasing his distillery. Together, the three merged their ventures, creating the renowned Stitzel-Weller Distillery after Prohibition.

In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. Its prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still.  Pappy had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until stockholders forced him to sell the distillery in 1972 with the rights to all of their brands being sold to Norton Simon, Inc. Later, United Distillers, who eventually ended up with the Stitzel-Weller Distillery, sold off all of the original labels around 1999. 

After selling the distillery, Julian Jr. resurrected a pre-Prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian Jr.’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian III has continued with the Van Winkle tradition of producing high-quality wheated bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come.

In 2002, the Van Winkle family partnered with Buffalo Trace Distillery in Frankfort, Kentucky, reuniting the Van Winkle and Weller bourbons under one roof. The collaboration was a natural fit, as Buffalo Trace was already producing the wheated mash bill used in Weller bourbon. Today, all Van Winkle whiskey is crafted at Buffalo Trace Distillery, produced with the same uncompromising standards the family has upheld for generations. Learn more about the Van Winkle family of bourbons at www.oldripvanwinkle.com.

 About Buffalo Trace Distillery   

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Kentucky. A National Historic Landmark that’s also listed on the National Register of Historic Places, the Distillery’s rich tradition dates back to 1775 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. A fully operational Distillery producing bourbon, rye, and vodka on site, Buffalo Trace has won more than 40 distillery titles since 2000 and garnered more than 1,000 awards for its wide range of premium whiskies.

It’s William Larue Weller and Stagg were named Best of Show at the 2024 Denver International Spirits Competition and its Traveller Whiskey is the Most Awarded Super Premium Whiskey Release of 2024.

Buffalo Trace Distillery has a deep commitment to supporting charitable initiatives. Nonprofit organizations interested in learning more about the Distillery’s efforts are encouraged to register their charity here. To learn more about Buffalo Trace Distillery, visit www.buffalotracedistillery.com. To download images from Buffalo Trace Distillery, visit http://www.buffalotracedistillery.com/media.       

The Big Wild: Jimmy Carter in Michigan’s Pigeon River Country

Adventure, Northern Michigan, Outdoors, Pigeon River, Presentation, Uncategorized

Pigeon River Discovery Center Hosts a Presentation About President Carter’s 1986 Grouse Hunting Trip to Northern Michigan with retired PRC Unit Manager Ned Caveney

Thursday, August 14 – 7-9 pm – Pigeon River Discovery Center, Vanderbilt

As part of its 2025 Community Event Series, the Pigeon River Discovery Center is proud to welcome retired PRC Unit Manager Ned Caveny, who will share his story about the autumn 1986 grouse hunting trip with Jimmy Carter, the 39th President of the United States. The free presentation will take place from 7:00-9:00 p.m. on Thursday, August 14, at the Pigeon River Discovery Center, 9984 Twin Lakes Rd, Vanderbilt.

Caveney began working for the Michigan DNR in 1966 and was hired in 1974 as the first area forester of the Pigeon River Country State Forest. He had been grouse hunting in the area since his years as a forestry student at Michigan State University. Ned’s extensive knowledge of the local landscape made him the perfect person to lead Carter and fellow hunters, including Michigan-born MSU alumnus Jack Crockford, who was a friend of Ned’s who also worked for the Georgia Game and Fish Commission during Carter’s time as president.

It was a common interest in hunting that brought these men (and a handful of others, including the Secret Service) to the Pigeon River Country in search of the elusive ruffed grouse.

During this visual presentation, attendees will hear first-hand from Ned about the experience and the chain of events that led the President to northern Michigan where he bagged his first grouse.

This presentation is FREE (donations are accepted) and registration is required: https://pigeonriverdiscoverycenter.org/event/president-carter-in-the-pigeon-river-country/

Introudcing Buffalo Trace’s New 100 Proof Sazerac Rye Whiskey

Buffalo Trace, Distiller Spirits, Distilleries, Kentucky Bourbon Classic, Whiskey

Buffalo Trace Distillery proudly announces a new, higher-proof addition to its renowned Sazerac Rye Whiskey portfolio, Sazerac Rye Whiskey 100 Proof. Developed in response to demand from bartenders and whiskey enthusiasts, this innovative expression is designed to offer enhanced flavor, versatility and control in cocktail creation while maintaining the smooth, approachable profile that defines Sazerac Rye.

After extensive development to ensure the elevated proof complements rather than overwhelms its signature flavor, Sazerac Rye Whiskey 100 Proof delivers a richer, more structured whiskey that stands up beautifully in both bold and classic cocktails such as the Sazerac and Manhattan.

“As the whiskey of America’s first cocktail, Sazerac Rye has played a central role in rye whiskey’s resurgence,” said Andrew Duncan, Global Brand Director at Buffalo Trace Distillery. “Bartenders have increasingly embraced 100 proof ryes for the balance, strength and versatility they provide. Sazerac Rye 100 Proof offers greater control over flavor and balance, empowering creativity behind the bar. It’s built to be the perfect cocktail whiskey.”

A longtime favorite among bartenders, Sazerac Rye Whiskey pays homage to both the character of New Orleans and the rich history of American spirits. Known for its spicy, peppery, and dry profile, rye whiskey plays a vital role in cocktails that demand a harmony of sweet and dry ingredients.

“Sazerac Rye 100 Proof was crafted specifically with bartenders and cocktail enthusiasts in mind,” said Harlen Wheatley, Master Distiller at Buffalo Trace Distillery. With the renewed interest in classic cocktails that rely on a rye whiskey base, we focused on ensuring this higher-proof spirit delivers complexity and structure without losing its signature profile. We’re proud of the result and look forward to seeing it elevate cocktails around the world.”

Similar to its 90-proof counterpart, Sazerac Rye Whiskey 100 Proof features aromas of clove, vanilla, anise, and pepper. On the palate, it reveals subtle notes of candied spices and citrus, leading to a smooth finish with hints of licorice. The higher proof amplifies these flavors, offering a richer, more balanced drinking experience.

As of July 1, 2025, Sazerac Rye Whiskey 100 Proof is now available at retailers, bars and restaurants in select markets via Sazerac’s United States distributor networks at a suggested retail price of $29.99 per 1L bottle; taxes and fees will vary by market.

Additionally, Sazerac Rye Whiskey 100 Proof joins the Sazerac Barrel Select (SBS) program as its newest single-barrel offering. This provides select accounts the opportunity to hand-pick their own barrel of Sazerac Rye 100 Proof. As part of the launch celebration, the first 100 on-premise accounts to select a barrel will receive a limited-edition commemorative barrelhead to display in their bar or restaurant.

For more information, visit www.buffalotracedistillery.com.

About Buffalo Trace Distillery    

Buffalo Trace Distillery is an American, family-owned company based in Frankfort, Kentucky. A National Historic Landmark and listed on the National Register of Historic Places, the Distillery dates back to 1775. Its history includes such legendary distillers as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka at its historic location.

The Distillery has won over 40 distillery titles since 2000 and garnered more than 1,000 awards for its diverse range of premium whiskies. Its William Larue Weller and Stagg were named Best of Show at the 2024 Denver International Spirits Competition and its Traveller Whiskey is the Most Awarded Super Premium Whiskey Release of 2024. Buffalo Trace Distillery has a deep commitment to supporting charitable initiatives.

Nonprofit organizations interested in learning more about the Distillery’s efforts are encouraged to register their charity here. To learn more about Buffalo Trace Distillery, visit www.buffalotracedistillery.com.

Stagecoach Stops, Al Capone & More: A Drink with History

Book events, Book signings, Books, Historic foodways, Historic Restaurants, Michiana

I am honored that the Berrien County Historical Association has asked me to participate in “A Drink with History” at Lemon Creek Winery this Thursday, July 10th, starting at 6 p.m. I’ll be discussing my book, “Classic Restaurants of Michiana.”

Lemon Creek Winery, established in 1834, is a multi-generational family farm and winery at 533 E Lemon Creek Road, Berrien Springs, Michigan. 269-471-1321. They will be pairing their wines with classic restaurants mentioned in my book. It’s a cool idea, I wish I could claim it as my own. But alas, no.

Remember These Brews?

Artisan beer, Breweries, Historic foodways, Historic Restaurants

Vintage Beers That Vanished From America’s Fridges https://flip.it/xa_b98

Medieval Cities: A Step Back in Time

Uncategorized

Forget the Big Cities—These 12 Medieval Towns Are Europe’s True Gems https://worldwildschooling.com/these-12-medieval-towns-are-europes-true-gems/?utm_source=flipboard&utm_content=travelers/magazine/The+Travel+Exchange

Classic Restaurants of Michiana Book Signing June 11th

Book events, Book signings, Historic Restaurants, Michiana, Northern Indiana, Restaurants, South Bend

The members of the Sacred Heart of Mary Catholic Church Book/Movie Discussion Group have invited me to speak this Wednesday, June 11th at 6:30 p.m. If you have the time and are interested in the history of restaurants in Michiana, please come. The church is lovely, located in a beautiful country setting at  51841 Leach Rd, Dowagiac, Michigan. The event itself is next door in the Parish Hall.

Mary’s City of David Vegetarian Cafe in Benton Harbor, which opened in 1931 and closed in 1975, specialized in farm-to-table meals.

Here is the flyer that Terri Moore sent out:

Over the centuries, residents of Michiana have never wanted for superb dining choices. Award-winning author Jane Simon Ammeson will lead us on a culinary road trip through Northern Indiana and Southwestern Michigan.

A cigarette girl at the posh House of David motor lodge and restaurant/nightclub called the Vista Grande

Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi’s is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country.

One of the earliest hotels in St. Joseph, the Perkins house, built in 1840, stood on the corner of State and Ship Streets. Note the side entrance for the saloon which was, of course, given the times, for men only.

These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead’s Chicken Nook and Robertson’s Tea Room linger in memories while The Owl Saloon, O. A. Clark’s Lunch Rooms, and Lobster Lounge are long lost to time.

The restaurant is still open at the Barbee, it was a fav of Al Capone. However, when he arrived, all the other guests had to leave.

Jane Simon Ammeson is a food and travel columnist who has authored seventeen books, including Classic Restaurants of Northwest Indiana. Always willing to travel for food, she blogs about her experiences at janeammeson.com.

At one time, the lakeside towns of southwesterern Berrien County had a large Swedish population. The Swedish Coffee Pot was just one of several. Only the Swedish Bakery remains.

Light refreshments will be served

For more information contact:

Terri Moore, 269-782-6925, t2sewmoore@outlook.com

Cyprus Immerses Visitors in the Slow Travel Trend 

Authentic travel, Beaches, Travel trends

For several years now, especially post-COVID-19 pandemic, the travel industry has seen increasing interest in the concept of “slow travel”, commonly identified as a desire for travelers to leisurely immerse themselves into a destination, connect with locals and fully experience its culture, foods, and traditions.

Cyprus is one of the oldest civilizations in the Mediterranean with a long history that spans 11,000 years and a rich culture due to its unique geographic position at the crossroads of three continents – Europe, Asia, and Africa. Throughout the centuries, Cyprus has been home to Myceanian Greeks, Phoenicians, Assyrians, Egyptians, Romans, Franks, Venetians, Ottomans and the British, who have all left behind visible remnants of their passage (especially in their architecture) and created a mosaic of different cultures and periods on the island.

The Republic of Cyprus, with its relatively small geographic area of 3,572 square miles, is a model destination for the concept of slow travel. It boasts the advantage of being one of the oldest civilizations in the Mediterranean. Steeped in history, the island’s soul can be found in its heartland – filled with hospitable people, enduring traditions, clear waters, diving opportunities, beaches, fresh produce, and ancient foodways. 

To that end, the Heartland of Legends Routes, a project designed by the Cyprus Deputy Ministry of Tourism, invites visitors to explore the island’s hidden rural gems, immerse themselves in the mythology and traditions of the land, and enjoy the benefit of slow travel. With its temperate Mediterranean climate, long dry summers and mild winters, separated by short autumn and spring seasons, Cyprus is a destination ripe for discovery year-round!

Examples of some of the thematic Heartland of Legends routes celebrated are: 

  • The Divine Olive Oil Route – This route celebrates the cultivation and production of olive oil which has been a part of Cyprus’s tradition for centuries, with the Greek Orthodox church imbuing olive oil with divine properties. Typically a traditional olive harvest lasts from October to March and, among the heartland villages, visitors will come across a number of restored traditional olive oil presses and may even participate in the harvest. Purchase a bottle to take home – Cypriot extra virgin olive oil is known for its distinctive, fruity aroma and robust flavour. 
  • The Honey Taste Route – Since antiquity, man has associated bees with nature’s regenerative forces and honey has been appreciated for its nutritional value, used for both ceremonial as well as medical purposes. By the early twentieth century, a decline in bee hives prompted Cypriot authorities to introduce modern wooden beehives, with movable frames, to the island. The Honey Taste route visits nine villages in the southeast area of the Troodos mountainous range, where the majority of beekeeping on the island is done. Visitors will have the opportunity to learn about Cypriot honey harvesting, taste different varieties and even make their own beeswax candles.
  • Weaving of Dreams Route – Embroidery in Cyprus, influenced by both Byzantine and Venetian patterns as well as new designs, is one of the most important contributions to the island’s intangible heritage. Today, women wanting to revive the interest of the younger generation and bring back to fashion the traditional embroidery have combined the beauty of Lefkaritika lace making and the geometrical and colorful designs of Fythkiotika to create new fashionable items. On the Weaving of Dreams Route, travelers can easily spend a day visiting six of the most picturesque and quaint villages, visiting traditional workshops or boutiques and admiring the collection of bags, dresses, cushions and accessories. 

More information about the Heartland of Legends Routes can be found here: Heartland of Legends | Cyprus is the island of Legends & Stories 

More information about travel to Cyprus can be found at: https://www.visitcyprus.com/ 

Photos courtesy of Visit Cyprus.

EXPERIENCE THE GASTRONOMY OF THE LOIRE VALLEY

cooking, France, Gastronomy, Luxury, Michelin, Restaurants, Uncategorized, winery

Known as the “Garden of France,” the Loire Valley has a rich and varied gastronomy, garden-to-plate experiences, and unique culinary specialties. From goat cheese to Michelin-starred experiences to traditionally made vinegar to Tarte Tatin, below are some of the many quintessential culinary experiences of the Loire Valley.

Auberge du XIIème Siècle (Credit: Marieke Gourdin)

In the Loire Valley, more than 170 “Maîtres Restaurateurs” utilize the local produce and ingredients of the region to create their own unique mark on the local gastronomy, while honoring traditional French art de vivre. Les Jardiniers, located in the heart of the Loire Valley’s Rabelais region along an old railway line, received its first Green Michelin Star in 2024. Chef Martin Bolaers brings a true “garden-to-plate” experience, using produce from their extensive vegetable garden and truffle farm to create creative, seasonal dishes.

Château d’Azay-le-Rideau. Credit Benoît Bâlon at Wikimedia Commons.

The Auberge du 12ème Siècle, a 12th-century inn and restaurant located in the charming village of Saché, was awarded a Michelin star in March 2024. Led by chef Kevin Gardien, the restaurant features locally sourced ingredients and innovative cuisine served in a beautifully preserved, medieval dining room.

Photo courtesy of Auberge du 12 ème Siècle 

Culinary specialties of the Loire Valley include the famous upside-down apple tart, Tarte Tatin; slow-cooked meat from the 19th century, Tours rillettes; toasted almonds dating back to the 17th century, Pralines de Montargis; and Orléans vinegar. Orléans vinegar dates back to the Middle Ages, when the city became a hub for vinegar production due to its strategic position as a major wine trading center.

Photo courtesy of Martin-Pouret.

As wines were transported to Paris, some would spoil during the journey and instead of discarding these wines, local merchants in Orléans began converting them into vinegar. Today, Martin-Pouret, a master vinegar-maker since 1797, still makes the famous Orléans vinegar in its traditional method, which allows wine to ferment slowly in wooden barrels. As of October 2024, travelers can now visit Martin-Pouret’s new vinegar factory located right outside of Orléans in Boigny-sur-Bionne, which has just opened to the public for the first time. Visitors can attend workshops to see how the vinegar is made, as well as participate in cooking and mixology classes using the vinegar.

Wine Tasting in a Historic Cave

Caves Monmousseau (Credit: Caves Monmousseau)

Some of the most unique wine tasting experiences in the Loire Valley take place in historic troglodyte caves. “Troglo Degusto” at Domaine des Tabourelles includes an underground tour of 22 miles of historic troglodyte galleries, located below the village of Bourré. After the underground tour, guests can try the domain’s wines along with food pairings.

At Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show in the underground cellars: images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.

Experiencing the Loire Valley’s Goat Cheese

Trefle du Perche (Credit: Clara Ferrand)

The Loire Valley is celebrated for its diverse and high-quality goat cheeses with notable varieties include Sainte-Maure-de-Touraine, recognized by its rye straw center; Selles-sur-Cher, with its ash-coated rind and hazelnut flavor; Chavignol, also known as Crottin; Valençay, a pyramid-shaped cheese; and Pouligny Saint-Pierre.

Additionally, the region has introduced Trèfle du Perche, a four-leaf clover-shaped cheese gaining popularity in the region. Open since 2019, Les Passerelles, located in Sainte-Maure-de-Touraine, is a museum dedicated to showcasing the region’s heritage and goat cheese. The museum includes an immersive experience into the world of cheese-making, showcasing the history, techniques and traditions behind the production of some of the most famous cheeses in the area.

Announcing this year’s James Beard Award Nominees and Honorees

Chicago restaurants, Chicagoland Area, Historic foodways, James Beard 2025 Award Semifinalists, James Beard Awards

Announcing the 2025 Restaurant and Chef Award nominees, as well as the Impact, Lifetime Achievement, and Humanitarian of the Year Award honorees, for the James Beard Awards® presented by Capital One. Winners will be revealed at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.

Eliesa Johnson Photography / JBF

Celebrating its 35th anniversary this year, the James Beard Awards® is upholding its role as the nation’s foremost culinary honors by evolving its awards structure. The 2025 Restaurant and Chef Awards is introducing three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. As an extension of the James Beard Foundation’s impact work and advocacy policy priorities, we are also proud to inaugurate the Impact Awards, which recognize individuals and/or organizations advancing standards for a more equitable, sustainable, and economically viable restaurant industry and food system. Impact Award honorees will be acknowledged at a ceremony in Chicago on Sunday, June 15, as well as on stage at the Restaurant and Chef Awards ceremony on Monday, June 16, along with the Lifetime Achievement and Humanitarian of the Year Award honorees.

_©-Eliesa-Johnson-Photography

Tickets for the 35th anniversary of the James Beard Restaurant and Chef Awards in Chicago can be purchased here beginning at 3 P.M. ET on Wednesday, April 2. The Awards will be broadcast live on Eater. We encourage you to learn more about the James Beard Awards® categories, policies, and procedures here.

Check out the nominees and honorees below!

Christina Nguyen, Hai Hai, Minneapolis, MN. Galdones-Photography.


Restaurant and Chef Award Nominees


Outstanding Restaurateur

  • Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA
  • Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
  • Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
  • Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT
  • Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY
©-Galdones-Photography


Outstanding Chef presented by Hilton

  • Lisa Becklund, FarmBar, Tulsa, OK
  • Gabriel Kreuther, Gabriel Kreuther, New York, NY
  • Josh Niernberg, Bin 707, Grand Junction, CO
  • Cassie Piuma, Sarma, Somerville, MA
  • Jungsik Yim, Jungsik, New York, NY


Outstanding Restaurant presented by Acqua Panna® Natural Spring Water

Photo courtesy of Galit.
  • Coquine, Portland, OR
  • Frasca Food and Wine, Boulder, CO
  • Galit, Chicago, IL
  • Nonesuch, Oklahoma City, OK
  • Oberlin, Providence, RI


Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water

Photo courtesy of Lagniappe Bakery.
  • Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
  • Phila Lorn, Mawn, Philadelphia, PA
  • Nikhil Naiker, NIMKI, Providence, RI
  • Jane Sacro Chatham, Vicia, St. Louis, MO
  • RJ Yoakum, Georgie, Dallas, TX
Photo Jane Simon Ammeson


Best New Restaurant

  • Alma Fonda Fina, Denver, CO
  • Atoma, Seattle, WA
  • Bûcheron, Minneapolis, MN
  • Ema, Houston, TX
  • Fet-Fisk, Pittsburgh, PA
  • Mābo, Dallas, TX
  • Mita, Washington, D.C.
  • Ômo by Jônt, Winter Park, FL
  • Penny, New York, NY
  • The Union, Helena, MT
Photo Jane Simon Ammeson.


Outstanding Bakery

  • Atelier Ortega, Jackson Hole, WY
  • Gusto Bread, Long Beach, CA
  • JinJu Patisserie, Portland, OR
  • Starship Bagel, Dallas and Lewisville, TX
  • Super Secret Ice Cream, Bethlehem, NH


Outstanding Pastry Chef or Baker

  • Susan Bae, Moon Rabbit, Washington, D.C.
  • Cat Cox, Country Bird Bakery, Tulsa, OK
  • April Franqueza, The Dining Room at High Hampton, Cashiers, NC
  • Crystal Kass, Valentine, Phoenix, AZ
  • Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
Photo courtesy of Valentine.


Outstanding Hospitality presented by American Airlines

  • Archipelago, Seattle, WA
  • Aria, Atlanta, GA
  • Atomix, New York, NY
  • Harbor House Inn, Elk, CA
  • Mixtli, San Antonio, TX
©-Galdones-Photography


Outstanding Wine and Other Beverages Program

  • Bar Brava, Minneapolis, MN
  • Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
  • Charleston, Baltimore, MD
  • MARCH, Houston, TX
  • Strong Water, Anaheim, CA


Outstanding Bar

Photo courtesy of Kumiko.
  • Kumiko, Chicago, IL
  • Scotch Lodge, Portland, OR
  • The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
  • Water Witch, Salt Lake City, UT
  • Wolf Tree, White River Junction, VT


Best New Bar

Photo courtesy of Identidad Cocktail Bar
  • Agency, Milwaukee, WI
  • Bar Colette, Dallas, TX
  • Identidad Cocktail Bar, San Juan, PR
  • Merai, Brookline, MA
  • ViceVersa, Miami, FL


Outstanding Professional in Beverage Service

  • Jacob Brown, Lazy Bear, San Francisco, CA
  • Jose Medina Camacho, Adiõs, Birmingham, AL
  • Arjav Ezekiel, Birdie’s, Austin, TX
  • Cassandra Felix, Daniel, New York, NY
  • Cristie Norman, Delilah, Las Vegas, NV


Outstanding Professional in Cocktail Service

  • McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
  • Ignacio “Nacho” Jimenez, Superbueno, New York, NY
  • Dave Newman, Pint + Jigger, Honolulu, HI
  • Tobin Shea, Redbird, Los Angeles, CA
  • Mike Stankovich, Longfellow, Cincinnati, OH
©-Eliesa-Johnson-Photography-



Best Chefs presented by Capital One (by region)


Best Chef: California

  • Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA
  • Richard Lee, Saison, San Francisco, CA
  • Tara Monsod, ANIMAE, San Diego, CA
  • Kosuke Tada, Mijoté, San Francisco, CA
  • Jon Yao, Kato, Los Angeles, CA


Best Chef: Great Lakes (IL, IN, MI, OH)

Photo courtesy of The Cook’s House


Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

  • Henji Cheung, Queen’s English, Washington, D.C.
  • Carlos Delgado, Causa and Amazonia, Washington, D.C.
  • Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
  • Dan Richer, Razza, Jersey City, NJ
  • Amanda Shulman, Her Place Supper Club, Philadelphia, PA
©-Galdones-Photography


Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
  • Diane Moua, Diane’s Place, Minneapolis, MN
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Karyn Tomlinson, Myriel, St. Paul, MN
  • David Utterback, Ota and Yoshitomo, Omaha, NE


Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Joshua Adams, Campione, Livingston, MT
  • Salvador Alamilla, Amano, Caldwell, ID
  • Brandon Cunningham, The Social Haus, Greenough, MT
  • David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
  • Penelope Wong, Yuan Wonton, Denver, CO
©-Galdones-Photography


Best Chef: New York State

  • Nasim Alikhani, Sofreh, Brooklyn, NY
  • Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY
  • Eiji Ichimura, Sushi Ichimura, New York, NY
  • Atsushi Kono, Kono, New York, NY
  • Vijay Kumar, Semma, New York, NY


Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Avery Buck, May Day, Burlington, VT
  • Sky Haneul Kim, Gift Horse, Providence, RI
  • Brian Lewis, The Cottage, Westport, CT
  • Erin Miller, Urban Hearth, Cambridge, MA
  • Derek Wagner, Nicks on Broadway, Providence, RI
© Eliesa Johnson Photography


Best Chef: Northwest and Pacific (AK, HI, OR, WA)

  • Jay Blackinton, Houlme, Orcas Island, WA
  • Joshua Dorcak, MÄS, Ashland, OR
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Timothy Wastell, Antica Terra, Amity, OR


Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Nando Chang, Itamae AO, Miami, FL
  • Matthew Cooper, Conifer, Bentonville, AR
  • Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
  • Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
  • Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR


Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
  • Sara Bradley, freight house, Paducah, KY
  • Jake Howell, Peninsula, Nashville, TN
  • Silver Iocovozzi, Neng Jr.’s, Asheville, NC
  • Robbie Robinson, City Limits Barbeque, West Columbia, SC
©-Eliesa-Johnson-Photography


Best Chef: Southwest (AZ, NM, NV, OK)

  • Olivier Bouzerand, Fait Maison, Edmond, OK
  • Yotaka Martin, Lom Wong, Phoenix, AZ
  • Sarah Thompson, Casa Playa, Las Vegas, NV
  • Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
  • Zack Walters, Sedalia’s Oyster & Seafood, Oklahoma City, OK


Best Chef: Texas

  • Thomas Bille, Belly of the Beast, Spring, TX
  • Emmanuel Chavez, Tatemó, Houston, TX
  • Emil Oliva, Leche de Tigre, San Antonio, TX
  • Regino Rojas, Purépecha, Dallas, TX
  • Michael Anthony Serva, Bordo, Marfa, TX



Achievement Awards


Impact Awards

The 2025 Impact Award honorees are:


Humanitarian of the Year Award

The 2024 Humanitarian of the Year Award honoree is Chad Houser, founder and CEO of Café Momentum, a Dallas-based nonprofit restaurant with multiple locations nationwide dedicated to equipping justice-involved teens aged 15-19 with skills, education, and employment opportunities in the culinary industry.


Lifetime Achievement Award

Toni Tipton-Martin photo courtesy of “When Southern Women Cook”

The 2024 Lifetime Achievement Award honoree is esteemed author, culinary journalist, and activist Toni Tipton-Martin.