Share |


The London Wine Competition is being launched to identify and reward those brands and products that consumers actually want to buy, rather than simply recognise good quality wines for their winemaking ability alone. 

To be a real success a wine has to be bought by consumers, be it from a supermarket shelf or a restaurant wine list.



Our Free App For All Phones and iPad Is Now Available on your App Store.  Download the app today and enjoy Sante on the go.


On the cover of the latest issue of Santé is a beauty shot of pork belly with salsa di satori forti, with boiled leeks, cabbage, and dill. Chef Michael Pagliarini created this sumptuous treat for an event at his Cambridge restaurant, Benedetto. Some diners will look at the dish, see it as a delicious meal and dive right in. Others will appreciate the complex flavors, will understand the years of training and experience needed to produce such a masterpiece, and will savor every bite. People in the restaurant industry will, of course, delight in the eating but with every fork full, will wonder about the food cost, and whether the event, A Taste of Ancient Rome, was worth the time and energy it took to put together.


For industry professionals, the bottom line is not a theoretical threshold. It is an every day consideration. Benedetto’s event was not just a success in the account books. It drove everyone involved to push the boundaries of what was expected to produce an evening filled with fabulous food and conversation. It was more than a meal. It was an experience. The exuberance of the staff came through in every bite.


You can taste that same passion at The Purple Pig in Chicago. Instead of being satisfied with filling the dining room every night, the team, lead by Chef Jimmy Bannos, added breakfast service with offerings that diners can’t get anywhere else. Not only does it improve their bottom line, it brings an entirely new group of diners to their door.


Every restaurant, from the neighborhood coffee shop with a single red carnation on a bistro table, to the swankiest of the white table establishments must do the same thing. Go beyond what’s expected. Smart, informed decisions lead to successful enterprises.


As always, I’m interested in your thoughts. I’ll answer every email, and consider every story pitch. With every issue, I aim to go beyond the ordinary to give you something extraordinary. Reach out to me so I can give you what you need to help boost your own bottom line.


A votré santé!


Deborah Norkin
Editorial Director

The Louisiana Restaurant Association and Ti Martin of Commander's Palace have teamed up with the Greater New Orleans Foundation to activate the Hurricane Harvey Hospitality Employee Relief Fund. The relief fund will donate individual grants to restaurant and hotel workers who are in need during this trying time.

The IBWSS was the first-ever bulk and private label wine and spirits event in California

St. Augustine, Fla., June 20, 2017 – From July 9­–13, 2017, more than 1,000 chefs and culinary professionals will convene in Orlando, Florida, for five days of hands-on workshops, live demonstrations and educational seminars on the latest industry trends at Cook. Craft. Create. ACF National Convention & Show.

The two-day United States Trade Tasting event in May 2017 opened up new opportunities for wine, beer and spirits brands to enter the U.S. marketplace



Santé!  Literally translated, all these toasts mean, to your health. Every language on this planet offers a similar sentiment when raising a glass. Being of sound mind and body is the definition of health, but this toast implies so much more.

If one possesses good health, one should celebrate. That’s what we at Santé plan to do. Today, we’re celebrating the launch of the digital reboot of the print version of Santé. Unlike other online magazines, our landscape format is designed to be read on a desktop, tablet, or smartphone, and our Santé app will give notification whenever a new issue is published. Like it’s predecessor, the online version will address issues unique to the up-market restaurant trade.

Registration is now open for this two-day conference exploring the topics and issues most relevant to women in hospitality, encouraging attendees to “Join Us At The Table. Eat, Drink, & LEAD”

Beverage Trade Network, the leading online platform dedicated to connecting the global beverage industry, will host the USA Trade Tasting Conference in New York City on May 16-17, 2017.

Threesomes usually are the stuff of cross-the-line personal ads. But for Pat and Dan Conway, co-owners of the Great Lakes Brewing Cleveland, Ohio, Company (GLBC), a three-way approach into running their operation is anything but risqué—or risky. At the microbrewery and restaurant the brothers opened in 1988, business is steady and strong because the Conways never take their eyes off what’s been dubbed the triple bottom line: people, planet, and profit.

When I came into this industry as an apprentice many years ago, there was little opportunity for me outside the kitchen. A chef earning a degree was unheard of, and most management trainees went to a hotel school, where they learned their techn

Beverage Trade Network Talks to Steve Dorfman, partner at Ciatti Company to share insights on factors to consider when selecting a bulk wine supply partner for your business. 

Whether you are starting a new private label, trying to procure wine to meet demand or off loading excess inventory, understanding how to successfully buy and sell bulk wine is an essential part of any modern wine business.

Today's wine lovers are more informed than ever. They know what they like, they know where to get it, and how to serve it right. Restaurants have to work hard just to meet the high standards of their guests. By playing close attention to presentation, preservation, temperature, and quality of service, they can add value to the wine itself.

Leaders in the industry understand what a crucial role their wine by-the-glass program plays in building a loyal customer base. Ordering wine by-the-glass should be seamless, free of stress or intimidation, and should foster a sense of excitement.

Restaurateurs at the forefront of wine preservation technology can attest to the system’s financial merits. Wine savvy guests, who are more apt to try something new, know what to look for in a strong by-the-glass program.

[Editor's Note: Enjoy our four-part series on wine preservation systems, by-the-glass programs, and how it may impact your business.]

Not so long ago, Americans purchased Chile’s “fighting varietals” for everyday home consumption. But when it came to dining out, Chilean wines were thought of as déclassé—restaurant hosts wouldn’t think of listing them. Today, restaurant beverage managers stock the best wines from Chile because they know that for quality and value at all wine list price points, the current crop of Chilean wines are winners. Chile’s superpremium Cabernets and “super-Chilean” Bordeaux blends are world-class, the best of the whites are crisp and complex, and the country offers a splendid, one-of-a-kind wine—Carmenère. My, how times have changed.

Could it be time to consider the rebirth of the carafe?

Proud Cypriots claim that their culture is the oldest in the world, boasting archeological evidence of human existence as early as 12,000 years ago. For them the practice of sourcing products locally is not a trend but a long-standing culinary tradition.

Today with the prevalence of social media, every single guest who walks into your restaurant should be considered a restaurant critic that will judge all aspects of their experience, from the food and service to the atmosphere of the restaurant. Worrying about the specialty menu or cocktail pairings can no longer be the main concern for restaurant owners. Instead, the entire dining experience should be carefully analyzed from the moment visitors walk in the door to the second they leave.

Añejo rums are smooth and luxurious. These aged rums have more in common with Cognac and Sherry than they do with their light rum, un-aged counterparts. They are elegant, sophisticated spirits best appreciated in a brandy snifter.

Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Grilled loin chops and roasted racks, crusted with herbs and garlic, can be found everywhere that Mary went, but some of the less frequently used cuts are the ones that are now creating the real buzz and bleats in professional kitchens.

While Chef Bahr is known for his winning appearance on the Food Network’s Chopped! as well as his command over ingredients such as oysters and duck, there is something else on the table at Restaurant Cotton and it’s no novelty.