Venue introduces you to a Cafe Selection of current & previous clients looking to build awareness, visibility, reputation & taste.
Please click on a title below to learn more about our clients.
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MiLa, New Orleans, Lousiana
www.milaneworleans.com
MiLa, the “marriage” of executive chefs Slade Rushing and Allison Vines-Rushing talent and their respective Mississippi and Lousiana cuisines, is now open in downtown New Orleans. The restaurant serves re-imagined Southern cuisine derived from Mississippi & Louisiana influence with heavy emphasis on provisions sourced from local farmers. Allison Vines-Rushing is a former James Beard Rising Star recipient.
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Devin Tavern, New York, New York
www.devintavern.com
Devin Tavern, Tribeca’s upscale tavern, serves interpretive tavern fare based on American classics in one of New York’s most comforting, hand-crafted dining rooms. The restaurant is under the management of owners John Mautone, Michael Waterhouse and Bradley Geist of Drink Tank, Ltd., also responsible for Dylan Prime. The restaurant was recently voted Best New American and Best Bloody Mary by Citysearch.
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Dylan Prime, New York, New York
www.dylanprime.com
Dylan Prime, Tribeca’s premier steakhouse, is well known for pairing big meats with big cocktails in one of New York City’s most trend-setting neighborhoods. Continually setting new standards in steak house cuisine, Dylan Prime is under the management of owners John Mautone, Michael Waterhouse and Bradley Geist, co-founders of Drink Tank Inc., also responsible for Devin Tavern.
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Café Boheme
www.cafeboheme.com
Café Boheme is a first in class coffee crème liquor – imported from France. Designed from a unique blend of gourmet coffee, premium French vodka with crème, and a hint of vanilla, Café Boheme evokes the essence of Paris in the 1920’s, delivering a unique taste profile. The brand is available on a national basis.
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DEPAZ RHUM Martinique, French West Indies
www.depazrhum.com
French West Indies, Depaz is a luxury Rhum Agricole. Produced from signature estate–grown blue cane – the world's most coveted cane based on its extraordinary sugar level and flavor profile – it's the ideal spirit from a sipping, cocktail and culinary perspective. Depaz Rhum's complementary offering, Depaz Cane Syrup, delivers sumptuous Depaz sweets such as rhum chocolate truffles. Depaz also holds the coveted AOC (Appellation d’Origine Controlee) designation, and is Kobrand's latest entry in its prestige spirits portfolio.
Delamain Cognac Jarnac, France
www.delamain-cognac.com
The house of Delamain specializes in the aging and maturing of exceptionally high quality cognacs, strongly attached to its traditions of craftsmanship in the quest for taste perfection. Kobrand is the US importer and global marketing partner.
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Mercat New York, New York
www.mercatnyc.com
Mercat, which means "market" in Catalan serves cuisine inspired by the markets of Barcelona at this 90 seat restaurant, located at 45 Bond Street. This Catalan kitchen, owned by Barcelona native Jaime Reixach, offers an exposed kitchen, chef's counter, jamon and cheese station, marble bar and custom wine loft.
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Aurora Soho New York, NY
www.aurorasoho.net
Aurora, artisan Italian cuisine borne from Italian food traditions and indigenous provisions, to open in Soho. The restaurant, already well established in Williamsburg, is known for Chef Riccardo Buitoni's authentic Italian cuisine intended to transport diners to the tables and countryside of Italy itself.
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Cuvée Restaurant, New Orleans, Louisiana
www.restaurantcuvee.com
One of New Orlean's leading fine dining establishments, restaurateur Kenneth LaCour offers an insightful take on contemporary Creole cooking influenced by the regions of France and Spain. At Cuvée, fine fare is rigorously paired with premier wine from a cellar boasting more than 600 labels, in a dining room where wrought iron chandeliers cradle magnums that once held some of France's most legendary champagne. Since its opening in 2000, Cuvée has received numerous honors including Gourmet Magazine's "Guide to America Best Restaurants" and Executive Chef Bob Iacovone was honored as New Orleans' Best New Chef by New Orleans Magazine.
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The Pavilion, Antigua
www.thepavilionantigua.com
The Pavilion Antigua is one of the Caribbean's leading destination restaurants, overlooking the Stanford Cricket Grounds, a truly majestic setting. Executive Chef Andrew Knoll, formerly of Emril's Delmonico, combines contemporary continental and French Creole techniques with local Antiguan ingredients and attitude. Boasting one of the Caribbean's most beautiful wine cellars, appointed with more than 8,000 bottles of wine ensconced with a timber oak ceiling, the restaurant is not to be missed.
La Cote Brasserie, New Orleans, Louisiana
www.lacotebrasserie.com
La Cote Brasserie is a contemporary style, seafood bistro, located in New Orlean's progressive historic warehouse & arts district. This stylish modern restaurant includes an exposed kitchen and full service seafood raw bar. Executive Chef Chuck Subra, a Louisiana native, has a passion for Gulf Coast seafood and the preparation of fare that combines the best of Cajun and contemporary New Orleans cooking.
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Mas (Farmhouse), New York, New York
www.masfarmhouse.com
Mas, (which means Farmhouse in French), serves forward French–American cuisine in the heart of New York's West Village. Executive Chef and co–owner Galen Zamarra, a former James Beard Rising Star Chef, designs cuisine based on French technique using seasonal local ingredients and beautiful artisan products. Prior to opening Mas, Chef Zamarra, worked as executive chef at Bouley and trained with some of France's leading Chefs including Michel Bras, Georges Blanc and Alain Passard.
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René Bistrot, New Orleans, Lousiana
www.renebistrot.com
Chef René Bajeux is a truly French chef in a truly French town. Raised in Lorraine, France, where food and cooking were a part of his everyday life, he was initiated into the restaurant world at the age of 14. Chef René's latest venture, Rene Bistrot is a testament to his heritage. Chef René has created a classic French dining experience, open for breakfast lunch and dinner, at affordable price points for the New Orleans community. The menu includes classic favorites such as cassoulet, escargot, and Chef's famous sausages and pates.
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Martin Miller's Gin
Gin, the exquisite result of purified juniper berries, has been redefined with the introduction of Martin Miller's Reformed London Dry Gin. Martin Miller, a classic purveyor of antiques and the author of the Miller's Antique Price Guides, has set out on a journey to not only secure the best ingredients, but the best distillation process. The result is a superior new spirit for the most discerning gin connoisseur.
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Frederick’s New York. New York
www.fredericksnyc.com
Frederick's on Madison - The vision of the LeSort brothers, two of New York City's lounge and restaurant impresarios, Frederick's introduces modern Mediterranean cuisine to Madison Avenue. Designed to emulate the European tradition of casually elegant dining, Frederick's is open for breakfast, lunch, and dinner. Chef Vincent Chirico, previously of Daniel and Union Pacific, offers innovative cuisine ideal for Upper East side destination dining. The restaurant was acknowledged as one of the world's 10 hottest places by Celebrated Living Magazine.
Frederick's Lounge – A unique lounge discreetly located at one the city's most prestigious mid–town addresses, Frederick's is reminiscent of New York in the 1940's. Frederick's offers a new approach to lounge dining, with signature Asian inspired small plates, perfect for every occasion.
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Sueños, New York, New York
www.suenosnyc.com
Chef Sue Torres brings her dreams to life at Sueños which means "dreams" in Spanish. Sueños reflects Torres' love of all things Mexican – from the décor, to the selection of tequilas, to the insistence of a true cocinera – or tortilla lady – working in the main dining room. Torres consistently pays homage to the centuries of tradition that have woven together Mexico's flavors and ingredients, and acknowledges the power and influence of Mexican women in the kitchen. The menu's dishes reflect Torres' understanding of the country's regional diversity, as well as her classical culinary training.
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2006 Tales of the Cocktail, New Orleans, Louisiana
www.talesofthecocktail.com
Tales of the Cocktail is an annual event dedicated to exploring the history and spirit of the cocktail. The five day experience is attended by best selling authors, chefs, mixologists, industry professionals as well as cocktail enthusiasts, all dedicated to expanding the craft of cocktail creation and design.
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The Dakota Restaurant, Covington, Louisiana
www.thedakotarestaurant.com
Cuvée's sister restaurant, Dakota, is a smart, chic restaurant on the North shore in Covington, Louisiana. Since its opening, partner Kenneth LaCour, and Chef Kris Kringlie, have created an eclectic menu based in Chef Kringlie's passion for North Dakota, the state he called home in his early years. Dakota offers contemporary American cuisine just across the bridge from New Orleans.
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Alexander Adlgasser, Café Gray and Alexander the Grape, New York, New York
www.alexanderthegrape.com
One of New York's most notable and best loved sommeliers, Alexander Adlagasser, is one of the country's leading wine consultants. His influence is recognizable in the design of some the nation's most prestigious wine lists including those at Café Gray, Daniel, Jean–George, Danube, the Four Seasons Berlin and Café Sabarsky. The sommelier also educates wine enthusiasts through his Alexander the Grape seminars, tastings, dinners and professional training courses.
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NAVAN® FROM HOUSE OF GRAND MARNIER
www.navanworld.com
Albert Trummer lended his creative talents to NAVAN® – a unique fusion of Natural Black Vanilla from Madagascar and rare French Cognacs. The liquor is the latest entry from Grand Marnier, invented in 1880. As Trummer uses only the freshest ingredients to prepare his cocktail creations, becoming the brand's ambassador was a perfect match as NAVAN® is not a vanilla–flavored spirit. Rather, NAVAN® uses natural black vanilla made from vanilla orchids from Madagascar, one of the most expensive spices in the world because of its rareness, second after Saffron. The product launched at the MTV Video Music Awards in Miami, where Trummer, behind the bar at NAVAN®'s launch event, prepared signature cocktails for more than 2000 attendees. Trummer is currently the Bar Chef at David Bouley's new Evolution Restaurant in Miami.
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Trummer Home, Greenport, New York
Trummer Home was the shared concept of renowned brother bar chefs Albert and Stephan Trummer. The lounge, open during the summer of 2003 and 2004 in Greenport, New York, offered the North Fork's most exclusive cocktail destination. This former Victorian "home" had been transformed into a novel space through inclusion of industrial style furniture, Hudson Valley antiques, and Bordeaux oak wine barrels from the local Long Island vineyards. The Trummer brothers served North Fork and South Fork loyalists their signature NYC cocktails. Trummer is currently the Bar Chef at David Bouley's new Evolution Restaurant in Miami. Stefan Trummer is currently the Bar Chef at Nicole Farhi's 202 Restaurant in Chelsea Market.
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Albert Trummer, International
New York's original bar chef - Albert Trummer has redefined the American cocktail experience. A native of Austria, he uses his European culinary training to create a new style of cocktail, a culinary cocktail, on par with a fine food preparation. Albert's cocktail creations have been consumed at leading dining destinations including David Bouley's Danube, Town at the Chambers Hotel, Sixty Thompson Hotel, Trummer Home in Greenport, Red Bull's Hangar-7 in Salzburg, Austria, and most currently at Evolution, David Bouley's new restaurant in Ritz Carlton in South Beach. Trummer is ambassador lending his creative talents to premier spirits brand such as: Grand Marnier's Navan, Leblon Cachaca, and Moet Chandon.
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Stefan Trummer, 202 and Ultra
New York, New York
Born in Austria, Stefan Trummer grew up in the restaurant his family has owned throughout generations and quickly discovered a passion in the cocktail culture. Having a strong desire to experience the world, Stefan worked throughout Europe where he was privileged to train under those who were responsible for creating the "cocktail culture" in the 1960's and 1970's. He then quickly became involved in the cocktail creations at some of New York's top restaurants such as Bouley, Citarella, Bouley Upstairs and Masa where he received high accolades of his exceptional and popular beverages. Stefan uses innovative ingredients such as lemongrass, lychee and tapioca. Trummer is currently the Bar Chef at Nicole Farhi's 202 Restaurant and consultant for the hotspot Ultra in New York City.
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Sweet Art Ball, February 16, 2006 The Bohen Foundation, New York
www.sweetartnewyork.com
SweetArt New York, a resurgence benefit for the New Orleans art community, supported Gulf Coast visual artists, musicians and performers struggling to recover from Hurricane Katrina. Featuring a silent auction with over seventy works by prominent and rising artists from both New York and the Gulf Coast, chefs from New Orleans and live funk from the Big Easy, the fete raised over $100,000 for The SweetArt Katrina Fund. The Fund, administered by the Contemporary Arts Center, New Orleans, allocated grants to local artists. Venue served as a planning committee member of the event handling logistics for the New Orleans chef participants.
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"New" Chefs for a "New" New Orleans, October 11th 2005
www.newchefs4neworleans.org
An original Venue development concept, legions of chefs from New York City ands New Orleans joined forces to donate their time, talent, and perspective to a special fundraising effort intended to spur restaurant and hospitality redevelopment in New Orleans. "New" in this case means New York and New Orleans chefs uniting to host this fundraiser to showcase next generation talent. The event raised $30,000 for New Orleans resurgence efforts, donated to The New Orleans' Tourism Rebirth Fund.
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“Take a Bite Out of the Big Apple”
www.farmtochef.org
An Evening of Awareness for Farm to Chef Express, April 2005
Venue orchestrated this first–time event designed to provide visibility for Farm to Chef Express, a coalition of Upstate farms that grows provisions for New York City restaurants. Guest chefs, active in supporting the Upstate cause, included representation from Hearth, Savoy, Mas, 360, The Cornell Club, and Il Buco. Event revenue goals will assist in sustaining this non–profit that benefits NYC's restaurants. The event included live cooking demonstrations, a silent auction, and wine tastings.
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Young Associates, The Metropolitan Opera New York, New York
www.metoperafamily.org
Steering Committee of a dynamic group of young music lovers under the age of 40 who share an interest in meeting fellow opera fans, learning more about this spectacular musical and visual art form, and extending opera to other NYC young enthusiasts.
For complete individual media packets on any individual client, contact Katie Callahan or 917.379.5422.
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