Congratulations to the winners of the 2023 <a href="https://www.jamesbeard.org/awards">James Beard Awards!</a> These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here&#39;s a praise for each winner:

&nbsp;

Outstanding Chef: Rob Rubba of Oyster Oyster in Washington, D.C., showcases a mastery of flavors and a commitment to sustainable and plant-based cuisine.

Outstanding Restaurant: Friday Saturday Sunday in Philadelphia, PA, captivates diners with its impeccable service, innovative dishes, and an inviting atmosphere.

Best New Restaurant: Kann in Portland, OR, brings a fresh and exciting culinary experience to the city, pushing boundaries and delighting taste buds.

Outstanding Restaurateur: Ellen Yin, the driving force behind High Street Hospitality Group, including Fork, a.kitchen + bar, and High Street Philly in Philadelphia, PA, has created a dining empire known for its exceptional quality and diverse offerings.

Outstanding Hospitality: The Quarry in Monson, ME, stands out for its warm and welcoming atmosphere, ensuring that guests feel truly cared for.

Emerging Chef: Damarr Brown of Virtue in Chicago, IL, has emerged as a rising star, showcasing culinary creativity and a deep passion for his craft.

Outstanding Pastry Chef or Baker: Margarita Manzke of R&eacute;publique in Los Angeles, CA, creates stunning desserts that are as visually captivating as they are delicious.

Outstanding Bakery: Yoli Tortilleria in Kansas City, MO, crafts artisanal tortillas that elevate any meal with their authentic taste and texture.

Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, offers an impeccable selection of wines and other beverages that enhance the dining experience with every sip.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, is a haven for cocktail enthusiasts, delivering exceptional libations with skill and flair.

Best Chef: Midwest: Itaru Nagano and Andrew Kroeger of Fairchild in Madison, WI, create a culinary symphony, fusing local ingredients with inventive techniques.

Best Chef: Mountain: Kris Komori of KIN in Boise, ID, showcases the diverse flavors of the region, combining culinary traditions with contemporary flair.

Best Chef: South: Natalia Vallejo of Cocina al Fondo in San Juan, PR, celebrates the vibrant flavors of Puerto Rican cuisine with a modern twist.

Best Chef: Northeast: Sherry Pocknett of Sly Fox Den Too in Charlestown, RI, captivates diners with her creative dishes rooted in indigenous ingredients and traditions.

Best Chef: Southwest: Andrew Black of Grey Sweater in Oklahoma City, OK, dazzles diners with his innovative approach to regional ingredients and bold flavors.

Best Chef: Southeast: Terry Koval of The Deer and the Dove in Decatur, GA, showcases a deep understanding of Southern cuisine, blending tradition with contemporary techniques.

Best Chef: Mid-Atlantic: Chutatip &ldquo;Nok&rdquo; Suntaranon of Kalaya in Philadelphia, PA, takes diners on a culinary journey through the flavors of Thailand, beautifully balancing authenticity and innovation.

Best Chef: New York State: Junghyun Park of Atomix in New York, NY, crafts refined and intricate dishes that pay homage to Korean cuisine with a contemporary twist.

Best Chef: California: Justin Pichetrungsi of Anajak Thai in Sherman Oaks, CA, showcases the rich and complex flavors of Thai cuisine, creating a memorable dining experience.

Best Chef: Northwest and Pacific: Vince Nguyen of Berlu in Portland, OR, presents a menu that celebrates the bounty of the Pacific Northwest, highlighting local and sustainable ingredients.

Best Chef: Texas: Benchawan Jabthong Painter of Street to Kitchen in Houston, TX, brings the vibrant and diverse flavors of Thai street food to the heart of Texas, creating an unforgettable culinary experience.

Best Chef: Great Lakes: Tim Flores and Genie Kwon of Kasama in Chicago, IL, craft innovative Filipino-inspired dishes that celebrate the flavors and traditions of their heritage.

&nbsp;

Special mentions for the wine-related categories:

&nbsp;

Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, impresses with its curated wine selection, showcasing a diverse range of varietals and regions.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, offers an exceptional selection of wines, spirits, and cocktails, ensuring a memorable drinking experience for all.

&quot;At CorkRules we&rsquo;d like to congratulate&nbsp;the winners of the 2023 James Beard Awards! You inspire us with your passion and innovation. The restaurant industry continues to reimagine itself and these winners are leading the inspiration&rdquo;, Robert Tas, CEO/Founder of CorkRules.

Cheers to all the winners.&nbsp;

Congratulations to the winners of the 2023 James Beard Awards! These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here's a praise for each winner

2023 James Beard Award Winners Spotlight

1803 is a Cajun restaurant that brings a little of New Orleans’ eclectic culture to the streets of New York. It’s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Pairing Wine with Cajun Food at 1803

Drops of God, the popular manga series by Tadashi Agi and Shu Okimoto, has been adapted into a television series by AppleTV and has some buzz in the wine world. The AppleTV series tells a story about a competition between Camille's (Fleur Geffrier) estranged daughter and Issei (Tomohisa Yamashita), the protégé after the death of Camille's father, a famous wine collector, to win his world-renowned wine collection valued at $100M+.

Drops of God: The AppleTV Series That Could Save the Wine Industry

Certified sommelier and CorkRules’ resident Somm, Michaela Quinlan shares her expertise on the wine list of il Buco. il Buco’s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe. This restaurant has been called "one of the best and most exciting in America" by Gourmet magazine and the wine list has won Wine Spectator’s "Award of Excellence" several times.

Artisan Wines at Il Buco

Orange wine is made from white grapes, but the skin stays in contact with the juice longer during the maceration period, which increases the tannins and turns the normally white wine a more golden hue. The longer the contact,  the darker the hue, which increases the tannins and a stronger intensity. Pinot gris and malvasia are two common grape varieties used to make orange wine, but if you dig a little deeper, explore a little further, you can find some delightful orange wines along the border between northeastern Italy and Slovenia where orange wines are madefrom indigenous grapes on the region, including sauvignon vert (friulano), ribolla gialla, and pinot grigio.

Pairing Orange Wines at Pasquale Jones

The Lobster Club in the Seagram Building, New York City is a Japanese Brasserie that is renowned for its unique interpretation of Japanese cooking and Sushi, and what’s even more exciting is that it has an extensive wine list.

Fine Wines at The Lobster Club

Unless you are born into a vineyard, grow up in wine country, a career in wine is not a go-to profession for most graduates. But for some people, their love of wine and career path are intertwined. This is how it was for Jane Lopes, sommelier, co-founder of Legend Imports, and author of Vignette: Stories of Life and Wine in 100 Bottles.

Stories of Wine & Life with Jane Lopes, Sommelier, Author and Co-Founder of Legend Imports

CorkRules has been presented with the BMMA ‘Best New Mobile App” Platinum award, the highest award achievement in category.

CorkRules Wins the 2023 BMMA Platinum Award for "Best New Mobile App"

Pairing wine with Asian food is a common dilemma. Just what should you order with the Spicy Yellowtail Yu Sheng or the Mongolian Lamb Chops? How do we make palatable choices that cross cultures and bring out the best in each location’s use of herbs and spices?

Pairing Wine with Asian Food at Buddakan

Robert Tas interviews Erika Polmar, Executive Director and one of the founders of the Independent Restaurant Coalition (IRC), and Bobby Stuckey – a legend in the hospitality industry.

Current Challenges facing the Restaurant Industry in 2023

Robert Tas

Key Challenges Facing the Restaurant Industry 

IRC CorkRules Podcast

&nbsp;

Music Intro:

RT: Hello and welcome to Corkrules!&nbsp;

A podcast where,&nbsp;in each episode, we typically will review a wine list from your favorite restaurants. But today I have two special guests to talk about an important topic to all of us, the state of the restaurant industry.

I&rsquo;m your host Robert Tas along with the legendary Bobby Stuckey from Frasca Hospitality and Erika Polmar executive director from Independent Restaurant Coalition.

Hello Bobby and Erika,&nbsp;it&rsquo;s a pleasure to have you both join us here on CorkRules.

BS: Hello Robert&hellip;

EP: Hello Robert&hellip;

So today, we are talking about the state of the restaurant industry, and I&rsquo;m pleased to introduce two people who are in the inner circle of advocating for restaurants. Let me start by introducing them:

<ol>
	<li>Erika Polmar &ndash; Executive Director and one of the founders of the independent restaurant coalition. She founded Plate and Pitchfork and has been a strong advocate in our industry.</li>
	<li>Bobby Stuckey &ndash; a legend in the hospitality industry. If you look up hospitality, you&rsquo;ll see Bobby&rsquo;s pic. He is a Master Sommelier who&nbsp;worked for the likes of Thomas Keller and has built his own hospitality group that includes the exceptional and renowned Frasca in Colorado.</li>
</ol>

It&#39;s great to have you both here today.

Let&rsquo;s start by defining a restauranteur, what&rsquo;s their mission? What drives them?

I love the experience of dining out, the experience it&rsquo;s what drove me to start CorkRules to help elevate experiences.&nbsp; What drives people into the hospitality business?

So let&rsquo;s turn to the current state of the restaurant world, it&rsquo;s good now, right? Covid is in the rearview mirror. People are back to eating out. I can&rsquo;t seem to get a reservation into the in a lot of places in (NY or SF) as examples. Am I right?

I&rsquo;ve talked with a lot of restauranteurs; can you help educate us on what are the challenges facing restaurants today?

<ol>
	<li>
	<ol>
		<li>Inflation</li>
		<li>Supply Chain</li>
		<li>Staff hiring/experience.</li>
		<li>Changing consumer habits
		<ol>
			<li>Drinking less wine</li>
			<li>Eating earlier</li>
		</ol>
		</li>
	</ol>
	</li>
</ol>

Last year I read we are continuing to see restaurant closures. Where do you see the restaurant world heading? High-end and low-end, is there a middle? Can they survive? I saw a lot of restaurants pivot to ready-made products, moving away from service to products.

Let&rsquo;s talk about IRC, its Mission, Describe who&rsquo;s in, Goals, and success to date. Talk about the documentary.

What&rsquo;s next for the IRC?

What can I/consumers do?

<ol>
	<li>
	<ol>
		<li>Tip</li>
		<li>Reviews</li>
		<li>Empathy &ndash; is that really an answer?</li>
		<li>?</li>
	</ol>
	</li>
</ol>

What&rsquo;s the future? What does hospitality look like in 5 years?

<ol>
	<li>
	<ol>
		<li>What must change?</li>
	</ol>
	</li>
</ol>

<ol>
	<li>
	<ol>
		<li>Career pathing</li>
		<li>Training</li>
	</ol>
	</li>
</ol>

<ol>
	<li>
	<ol>
		<li>&nbsp;The role of tech</li>
	</ol>
	</li>
</ol>

<ol>
	<li>
	<ol>
		<li>Innovation</li>
	</ol>
	</li>
</ol>

RT: Bobby and Erika, Thank you for this fabulous discussion about our restaurant industry. It&rsquo;s inspiring to be a part of this community. &nbsp;&nbsp;

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@corkrules.Com</a> or visit our web website where we have a request form available.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for all our latest episodes of your favorite restaurant wine lists and please download our app which has all your favorite restaurant wine lists, make&nbsp;personalized recommendations, and allows you to connect with your friends. &nbsp;&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

End

&nbsp;

&nbsp;

&nbsp;

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Meson

Dear Annie

Rossoblu

Lago

Le Farfalle

Petit Trois

The Red Dory

Audrey

Cowboy Star

Small haunt with a cool vibe offering regional beer & wine to go, with charcuterie & bar snacks.

A Multi-Sensory Evening in New York

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Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Local & Vine

Piper-Heidsieck

Brut Champagne NV

Champagne, France

Columbia Winery

Cabernet Sauvignon NV

Columbia Valley, USA

Yalumba

Y Series Unwooded Chardonnay NV

South Australia, Australia

Hope Tree

Pinot Grigio NV

California, USA

'Bridge Lane'

Lieb Cellars, Sauvignon Blanc NV

North Fork of Long Island, USA

Badenhorst

Chenin Blanc Secateurs NV

Coastal Region, South Africa

Dr. Konstantin Frank

Rkatsiteli, Finger Lakes NV

New York, USA

Wölffer Estate

Finca Wolffer Red NV

Mendoza, Argentina

Heinrich

Naked White NV

Burgenland, Austria

Château des Mille Anges

Cuvee Royale Bordeaux Blanc NV

Bordeaux, France

La Belle France

Bordeaux Blanc NV

Bordeaux, France

District 7

Pinot Noir NV

Monterey, USA

G.D. Vajra

Langhe Nebbiolo NV

Langhe, Piedmont, Italy

Domaine Reverdy Ducroux

Beau Roy Sancerre NV

Loire, France

Lieb Cellars

Estate Cabernet Franc NV

North Fork of Long Island, USA