Updates from Colgin Cellars, The Fifth Avenue Hotel & More
On October 24, Paul Roberts, COO of Colgin Cellars, addressed an audience of more than 250 people at LVMH’s annual LIFE conference in New York City. Paul gave a 10-minute presentation on Colgin Cellars’ various sustainability tactics like reducing the vineyard’s water consumption by 40% and becoming 100% solar. The winery has been practicing some of these sustainable methods since 2010 and presented their efforts alongside a panel of other brands in the LVMH portfolio like Marc Jacobs, Benefit and FRESH. Read more about the event here.
Chef Vishwesh Bhatt, 2019 James Beard Award Winner for Best Chef in the South, was featured in a Forbes National Sandwich Day roundup. His famous Confit Duck Croque Monsieur is served at Snackbar in Oxford, MS. This sandwich is a locally-inspired southern twist on a French favorite and is prepared with house-made grainy mustard, Gruyère, tabasco aioli, and topped with a pickle. Read more about this tasty sandwich and many more here.
Louise Evins, CEO of EVINS, took part in a panel titled “Experiential Wellness and the Future of Real Estate and Retail” at the Global Wellness Summit, which took place October 15–17. The EVINS team who attended the summit have settled back into the hustle and bustle of New York and are applying the information they learned to 2020 strategy for clients. Read more about the summit here.
Last week, The Knickerbocker Hotel kicked off the fall season right with their Perfect Pairing event, a throw back to the Golden Age of Hollywood. Guests enjoyed the smooth sounds of jazz from Fleur Seule, hand-rolled cigars from The Cigar Guys, and a variety of premium whisky tastings by Oban Whisky served in the beautiful Waterford Crystal glassware. The cigars were a hit and even though rain clouds were covering Manhattan, people still enjoyed them on the St. Cloud’s rooftop bar under umbrellas.
On October 30, The Fifth Avenue Hotel was featured in a New York Post article. The article was both online and in print and went in-depth on the building plans and background behind the hotel. The hotel is built around the idea of Flaneur Hospitality, described as “ a transformative experience for the guest — whether through design, architecture, food or the art program — and translated through our service offerings and highly tailored experiences,”. A flaneur is “ someone who takes time to observe and enjoy the pleasures of life,” according to Alex Ohebshalom, the developer behind The Fifth Avenue Hotel. Read more here to see how this historic building is being transformed into one of New York City’s newest and swankiest hotel with 153 rooms, 24 in the “mansion” and 129 in the new addition.