Savour The Season 1.0

CELEBRATING THE ECLIPSE- CLEVELAND STYLE! THE SEASON

A NEW LOOK AT FINE DINING

PARSLEY – MORE THAN A GARNISH, THE SECRET STAR OF THE SHOW

THE SECRET BEHIND A GOOD SAUCE: ENHANCE AND ELEVATE

SETTING THE BAR WITH NON-ALCOHOLIC COCKTAILS: A NECESSITY FOR ANY GREAT BAR

SPRING 2024

PRESIDENT’S NOTE

Welcome to Savour Hospitality SH HISTORY

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From humble beginnings to a hospitality group proud to call Cleveland home THE HEART OF THE CITY Experience everything Key Center has to offer SAVOUR THE SEASON Spring edition INGREDIENT OF THE SEASON What used to be an afterthought is now the star of the show OIL INFUSION How parsley-infused oil can elevate and highlight any dish WAGYU The most rare and delicious varieties of beef in the world CHIMICHURRI

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A recipe you want to try this spring HAND-MADE PASTA For your next culinary adventure DOUGH INFUSION Elevate with this simple seasonal herb NINO’S PIZZA

Italy meets Cleveland SOLAR ECLIPSE

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Why this event is so special, and how to watch in style QUILT One of the fastest-growing and most popular Cabernet Sauvignon wineries WINE DINNER A synergy between fine wine and chef’s creative vision FINE DINING’S INNOVATIVE REVIVAL

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elcome to Savour Hospitality’s seasonal soiree! As a local restaurant group, we are celebrating all things Cleveland spring: melting snow, budding greenery, Guardians baseball, and this year’s special guest: the solar eclipse. The last time the eclipse traveled overhead was 200 years ago and the city is getting ready to celebrate. The Guardian’s opening day, April 8th, coincides with this once-in-a-lifetime event; how will the city ever manage the parking? With the arrival of spring, our restaurants are busy preparing new and exciting menu items showcasing all the ingredients that pop up in March, April, and May: artichokes, ramps, asparagus, peas, and mushrooms, to name a few. We have decided to highlight parsley this spring. Our chefs were asked to prepare menu items with this often-overlooked ingredient. Once our chefs were presented with the “parsley” assignment, teams immediately went to work. Chef Nick Frances (LockKeepers) contemplated ways to utilize the flavorful celeriac (parley root) with roasted spring mushrooms. Chef Alberto Leandri (Il Venetian, Nino’s Pizza) started infusing pizza dough and making classic pestos, and Chef Bradon Veres (Marble Room Steaks and Raw Bar) focused on playful sauces to compliment rich, house dry-aged beef cuts. The results are delicious, and we are excited to share. Now that our spring menus are ready, we can celebrate the eclipse, April 8th. As Cleveland is getting ready for a front row view of this heavenly show, we are planning many ways to celebrate. Look for celebrations, pre- and post-eclipse, at all of our locations. Visit our websites for more details.

I hope you enjoy our inaugural issue of Savour the Season. Malisse Sinito Malisse Sinito

LockKeepers

1999 In 1999, they acquired land on the other side of the canal, between the Canal and the Cuyahoga River, and broke ground on Thornburg Station, home to the new LockKeepers, offices, and retail space. The new LockKeepers opened in 2001 and was much larger than the previous space with soaring ceilings, banquet rooms, an upstairs wine cellar sommelier room, and a patio with views of the Cuyahoga River. LockKeepers’ extensive wine program was founded by Master Sommelier, John Unger. It has maintained a notable and robust wine program ever since.

n 1992, Malisse and Frank Sinito opened their flagship restaurant, The LockKeepers Inn, which celebrated its 30th anniversary in 2022. LockKeepers still receives many accolades and is a regular “Diner’s Choice” winner on Open Table. 1988 Years prior, after their marriage in 1988, the Sinitos began their restaurant journey. Together they ran The River Pub, a busy neighborhood bar in a historic building with a rich 160-year history located on the bank of the Ohio and Erie Canal in Valley View, Ohio. In 1992 the River Pub was closed

for two weeks while it was completely renovated and converted to the LockKeepers Inn. The LockKeepers Inn was a quaint steakhouse with Italian specialties. Malisse ran the kitchen as the opening chef and Frank was the general manager. They both shared one simple objective: serve the highest quality food with love, care, and hospitality like you would offer in your own home. Amazingly, this mission is still emphasized in their company manuals decades later. LockKeepers, the little restaurant nestled along the Cuyahoga River was a success and soon outgrew its space.

MARBLE ROOM

2015 In 2015, the Sinitos set their sights on an opulent, historic bank hall. The Garfield Building, located at 623 Euclid Avenue, Cleveland, Ohio, was built by the sons of President James Garfield in 1893. In 2017, the old bank at 623 Euclid Avenue was transformed into the

one-of-a-kind Marble Room Steaks and Raw Bar. The marble deposit tables were refitted as dining tables, and many of the original bank design elements were repurposed. Antique fixtures and gilded tiles have been lovingly restored and became historic focal points of the new,

eclectic décor. The bank’s vaults, once the largest in the country, have been reimagined as ultra-posh private party rooms. Bank executives’ offices have been converted to dining boardrooms and cocktail lounges available for additional private dining space.

“ Words can’t event describe the feeling you get walking into this amazing ballroom with decadent golden globe light fixtures and sweeping views that offer a unique perspective of Cleveland unlike any other... No one will ever forget their experience here.

IL VENETIAN

2018-2019 Il Venetian, St. Clair Ballroom, Savour Coffee and Creations and Marble Room Sushi were opened at Key Center Cleveland. 2023 Il Venetian features modern Italian cuisine by Venetian-born Chef Alberto Leandri and was named “Best Italian Restaurant in Ohio” in 2023 by 5ReasonstoVisit.com. It is a favorite downtown dining destination for an elegant lunch or dinner. Il Venetian offers modern Italian cuisine featuring handmade pasta, prime steaks, and the freshest seafood, driven by a commitment to make food with love and care like they do in Italy. The restaurant features over 200 wines, 40 by the glass. The interior of Il Venetian is a collaboration of both local and Italian designers. Much of the artwork,

chandeliers, sculptures, and glasswork was imported directly from Venice and other Italian cities. The room is meant to be elegant yet comfortable; classic yet eclectic. St. Clair Ballroom is a beautiful wedding and event venue located within Key Center Cleveland. The elegant space boasts panoramic views of Cleveland’s cityscape and Lake Erie along with the many amenities of Key Center: Ascend Fitness and Spa, Armando’s Barbershop, 5 dining options (Il Venetian, Marble Room Sushi, Savour Coffee and Creations, Marriott Greatroom and Pantry) and the Marriott Hotel.

Marble Room Sushi and Savour Coffee and Creations are both located in the lobby space of Key Center. Marble Room Sushi specializes in high-quality sushi for quick-service pick-up or delivery. Savour Coffee and Creations features acclaimed Lavazza coffee and fresh baked artisan pastries, sandwiches, and salads. The collection of these unique restaurants has formed Savour Hospitality. Our mission is to delight our guests with warm, professional service and outstanding cuisine.

ST. CLAIR BALLROOM

PHOTO BY GENEVIEVE NISLY

Stay in the heart of it all.

THE SPA AT ASCEND THE FITNESS CENTER AT ASCEND

ARMANDO’S BARBER SHOP IL VENETIAN ITALIAN DINING MARBLE ROOM SUSHI SAVOUR COFFEE & CREATIONS THE MARRIOTT GREAT ROOM & PANTRY ST. CLAIR BALLROOM

“ It’s a comfort to always find pasta in the cupboard and garlic and parsley in the garden. ALICE WALTERS

PARSLEY

arsley, our featured ingredient, takes the spotlight in this edition of SAVOUR THE SEASON magazine. We are very proud to highlight this beautiful ingredient in the way that it deserves. Originally grown in Sardinia, parsley has been widely used in European, Middle Eastern, and American cuisine. It is the main ingredient for such favorites as tabbouleh, falafel, salsa verde, and chimichurri. It is also used in most soups, stocks, stews and often as a garnish. Parsley is a culinary chameleon, seamlessly transitioning between supporting player and star performer. Its fresh, bright flavor adds a layer of complexity to dishes, enhancing dishes

with a burst of vibrancy. The parsley root, often mistaken for parsnip, has been described as tasting like a cross between carrot and parsley. It can be mashed, roasted, or fried, just like any root vegetable. This humble herb not only contributes to the visual appeal of a plate, but, when you include the root, is very rich in antioxidants and vitamins, especially vitamin K, A, and C, complimenting modern, health- conscious lifestyles. As we explore parsley’s versatility, we uncover its ability to bridge the gap between various cuisines, making it a universal ingredient that transcends culinary boundaries.

BRANZINO AL FORNO

PARSLEY-INFUSED OLIVE OIL A QUICK FLAVOR BOOST

PARSLEY OIL INGREDIENTS: - Extra virgin olive oil - Fresh parsley - Sterilized glass bottle or jar

Pan-seared branzino, celery root puree, roasted tricolor cauliflower, parsley oil

INSTRUCTIONS: 1. Thoroughly wash and dry fresh parsley, removing any dirt or debris. Roughly chop the leaves to enhance the infusion process. 2. Heat extra virgin olive oil in a saucepan over low to medium heat. Add chopped parsley and let it simmer for 5-10 minutes, allowing the oil to absorb the herb’s essence. 3. Remove the saucepan from heat and let the infused oil cool. Strain the oil through a fine mesh sieve or cheesecloth into a sterilized glass bottle, discarding parsley solids. 5. Tightly seal the bottle and store it in a cool, dark place. While the oil can be used immediately, its flavor intensifies over time. Allow it to sit for at least 24 hours for optimal infusion. RECIPE IDEA: LEMON-PARSLEY VINAIGRETTE INGREDIENTS: 1/4 C. Parsley-infused olive oil 2 TB. Freshly squeezed lemon juice 1 Tsp. Dijon mustard Salt and pepper to taste INSTRUCTIONS: 1. Whisk together parsley-infused olive oil, lemon juice, and Dijon mustard until well combined. 2. Season with salt and pepper to taste. 3. Drizzle over salads, grilled vegetables, or roasted chicken for a burst of fresh, herbaceous flavor.

arsley-infused olive oil is easy to make and an effortless way to add freshness and vibrant flavor to your dishes. In addition to adding a pop of herbaceous flavor, it can be drizzled on most dishes to add a touch of color or contrast to an otherwise monotone plate presentation.

CHEF ALBERTO LEANDRI | EXECUTIVE CHEF IL VENETIAN

STEAK

BRANDON VERES I EXECUTIVE CHEF MARBLE ROOM STEAKS AND RAW BAR

MARBLE ROOM STEAK AND RAW BAR’S SPECIALTY WAGYU LINEUP INCLUDES: TAKAMORI: Also known as “Drunken Wagyu,” sought after for its silky texture and light flavor from Iwakuni Farm, Yamaguchi, Japan. MOTOBU GYU: Raised in Okinawa Prefecture, fed Orion Beer Brewer’s

arble Room Steaks and Raw Bar offers a vast selection of beef options to satisfy any discerning carnivore’s cravings. The most coveted beef in the world, Japanese Wagyu, is considered a delicacy. We pride ourselves on being one of the few restaurants in the region that offers this highly sought-after beef. The entire country of Japan is known for different styles of Wagyu, all unique to a particular geographical area. The Japanese Meat Grading Association (JMGA) issues a quality rating to their beef, much like the U.S. Department of Agriculture (USDA) grades our beef. The quality of some

In our first edition of Savour The Season, we highlight parsley as a key ingredient. This underrated, commonly seen herb can enhance even the most uncommon, extravagant meat in the world. We recommend trying it with Wagyu steak in a classic Argentinian sauce, chimichurri, or fried garlic and chilis with parsley and olive oil. These condiments enhance the Wagyu’s flavor, providing a perfect balance.

Grains & Molasses, resulting in tender yet sweet meat. MIYAZAKI GYU: Raised in Miyazaki Prefecture, known for its rich sweet umami flavor and consistent heavy marbling, qualifying as A-4 & A-5 Wagyu. SNOW-AGE WAGYU: Raised in the northernmost island of Japan, offering subtle umami and uniquely tender meat.

OLIVE-FED GYU: Extremely limited to only 1,700 Sanuki Olive-Fed Cattle per year, known for its higher levels of oleic acid and rich nutty flavor. Experience the best beef in the world at Marble Room Steaks & Raw Bar, where our dedicated team is ready to host and serve you.

Japanese beef often exceeds USDA Prime. A-5 is the highest category for Japanese meat. Within the top A-5 category, there is additional scoring. At the top of this prestigious category, we have sourced the Miyazaki-Gyu. Miyazaki-Gyu, is known for its “snow- flake-like” marbling, and is sourced with an A-5, BMS (beef marbling score) score rating of 9+. This means, simply, that the steak is “the best of the best”. Marble Room’s Limited Features Menu offers a rotating selection of Wagyu beef with unique flavor profiles based on the cattle’s diet.

CHIMICHURRI RECIPE

SPAGHETTI AL PESTO DI PREZZEMOLO

Handmade spaghetti with parsley pesto

CHIMICHURRI SAUCE

SERVES: 8-12 PEOPLE

INSTRUCTIONS: Blend all ingredients. Refrigerate until ready to use.

INGREDIENTS: 2 C.

Parsley, minced

1/2 C. 2 TB.

Fresh oregano, minced Fresh garlic, minced Dried red pepper flakes Fine ground black pepper

1/2 Tsp. 1/2 Tsp.

1 TB. 2 C.

Red wine vinegar

Olive oil

1/2 TB.

Kosher salt

PASTA

PACCHERI Originating from Campania, paccheri is a large, tubular pasta known for its ridged surface. Ideal for rich sauces, it offers a hearty bite that can stand up to any heavy ragu. Dish Suggestion: Paccheri alla Norma - a Sicilian delight with eggplant, tomato sauce, garlic, basil, and ricotta salata. SPAGHETTI Timeless and iconic, spaghetti’s slender strands capture the essence of Mediterranean cuisine. Spaghetti offers a versatile foundation for various dishes, harmonizing with different sauces. Dish Suggestion: Spaghetti Carbonara - a classic Roman dish with eggs, pecorino cheese, pancetta, and black pepper. RIGATONI Distinctive with large, ridged tubes that add texture and cradle sauces. Rigatoni is ideal for a traditional meat sauce. Dish Suggestion: Rigatoni Bolognese - perfect for capturing the rich flavors of a slow-cooked Bolognese sauce. CHITARRA Unique and artisanal, chitarra pasta is long, thin and square shaped with a rough texture. The chitarra, meaning “guitar” in Italian, is a wired tool that the pasta is cut from. Chitarra captures sauces flawlessly, and works well with any lighter bodied sauce. Dish Suggestion: Chitarra alla Amatriciana - a classic Roman sauce featuring cured pork, tomatoes, Pecorino Romano cheese, and a hint of red pepper flakes.

FOCACCIA CON INSALATA DI PREZZEMOLO Focaccia stuffed with mozzarella, parsley, frisee, extra virgin olive oil

ELEVATE YOUR PIZZA DOUGH A SIMPLE PARSLEY INFUSION

INGREDIENTS: 1

Package active dry yeast

1 1/3 C.

Warm water

2 TB.

Olive oil

3 1/2 C.

All-purpose flour

1 TB.

Salt

Fresh parsley bunch

INSTRUCTIONS: 1. Wash, dry, and finely chop fresh parsley leaves. 2. Add flour, parsley and salt to water mixture by hand or with dough hook on a low speed until blended. Knead until the dough is smooth and elastic. 3. Mix Ingredients: Combine flour, chopped parsley, activated yeast, olive oil, and salt in a bowl, stirring to form a cohesive dough. 4. Form dough into 1-2 balls. Place doughballs on an oiled pan or bowl and cover with a damp cloth. Let rise until doubled in size, about 2 hours. 5. Punch down the risen dough ball and form into your desired shape. Let rest another 20 minutes. Prepare baking sheet with cornmeal dusting or brush with oil. Place the dough on prepared baking sheet. Top with your desired toppings. Bake in a preheated 475 degree oven until done (approximately 30-40 minutes).

nfusing Italian pizza dough with parsley is a quick and effective way to add a burst of flavor to your homemade pizzas. Experiment with herb-infused doughs to find your ideal combination, bringing a touch of sophistication to your pizza-making endeavors.

“ My culinary journey began at the age of fourteen when I started working at a pizzeria in Venice. Back then, I was crafting hundreds of pizzas each night. My goal is to encapsulate the true flavors of Venice and showcase them in every dish. It brings me great joy to see diners recognizing the carefully chosen ingredients and appreciating the overall freshness of the experience.

PIZZA CON PESTO DI PREZZEMOLO

Pizza with mozzarella and parsley pesto.

ALBERTO LEANDRI | EXECUTIVE CHEF IL VENETIAN, MARRIOTT AT KEY TOWER, NINO’S PIZZA

hat is a solar eclipse, and why is everyone in Cleveland making such a fuss about it? A solar eclipse is a celestial event that occurs when the moon passes between Earth and the sun, blocking the view of the visible sun from the earth’s surface. While partial solar eclipses are relatively common, a total solar eclipse is an incredible event to witness. On April 8, 2024, a total solar eclipse will cross the United States, Mexico, and Canada. The area that will be able to view the sun entirely blocked by the moon is known as the “path of totality’. On April 8, the path of totality will range from Mexico, through Texas into the United States, Cleveland finds itself directly in the center of the path of totality, which will create amazing views and an unforgettable experience. The moon will begin to touch the edge of the sun at 1:59 PM, and total darkness will occur at 3:14 PM. The time of darkness for the 2024 eclipse is a staggering 4 minutes and 28 seconds, which is nearly twice as long as the last American solar eclipse. Cleveland is expecting an unprecedented number of guests THE 2024 GREAT AMERICAN SOLAR ECLIPSE and continue a path through the continent to Maine, and up to Canada. This path will push straight through Ohio, making Cleveland one of the nation’s premier viewing spots! W

and travelers in the region to watch the eclipse. With a historical average temperature of 56.7 degrees on April 8, Cleveland presents itself as a travel and viewing destination for this amazing event. There are so many incredible viewing spots in Cleveland to catch this rare and unforgettable event. Despite many assumptions, scientists often recommend not watching an eclipse from a tall vantage point, such as a rooftop, a sky scraper, or a mountain. When viewing from that high, if there is any low cloud cover, it can obscure the view. The best vantage points

“ Cleveland finds itself directly in the center of the path of totality, which will create amazing views and an unforgettable experience.

are on flat, level ground, with plenty of space to see the whole sky. We recommend the Fountain of Eternal Life and Mall B, across from the Marriott at Key Tower Cleveland, the pier on E.9th St, Edgewater Park, or any other open area you can find. But the best way to watch an eclipse will always be with family, friends, and loved ones to share a memory that will last a lifetime. Pack a lunch and be prepared for a few hours outside. Find a sunny spot with a clear viewing of the sky, bring your eclipse glasses, and have fun. Cleveland will also be hosting many amazing events on Eclipse Day. The Cleveland Marriott at Key Tower will be hosting an all-day party on their patio with viewing access. You can also check

thisiscleveland.com/2024-solar-eclipse for an up-to-date list of eclipse parties and events happening in Cleveland. Be prepared for a very busy April in Cleveland. Cleveland is hosting the NCAA Women’s Basketball Final Four Tournament Friday, April 5th through Sunday, April 7th at Rocket Mortgage Fieldhouse, and is expecting a very strong national turnout of visitors and travelers. Additionally, the Cleveland Guardians will be hosting the Chicago White Sox for opening day on April 8th, the same day as eclipse, at Progressive Field. Leave early and expect a high level of traffic, especially in downtown areas.

A total solar eclipse is truly a special event. The last Great American Solar Eclipse occurred in 2017. As described by Marble Room’s General Manager, Kevin Kane, the eclipse is unlike anything you will ever experience. Once the moon begins to cover the sun, you can slowly see the beginning of this truly amazing event. For nearly an hour and a quarter, viewers can marvel at the sight of the moon slowly eclipsing the sun. At this point, the sky around you will remain normal and bright.

behind the moon, one of the most beautiful visuals nature has to offer. The sky all around the sun will be as dark as if it were late twilight, and stars and bright planets in the sky will be visible. You will feel the temperature drop by 10-20 degrees. If you are lucky, you can also view vibrant red solar flares flowing from behind the dark moon. If you are able to see the horizon, it will appear to be on fire. Your first instinct will be to cheer, and after that, embrace the silence that this profound celestial event can offer. Bask in this experience, as it will be one to remember forever.

For an eclipse, safety is always the most important thing to remember! An eclipse should always and only be viewed with proper viewing glasses to prevent harm to the eyes. Keep your glasses on the entire time you are looking at the sun, except for when the moon completely blocks the sun, also known as totality. At this point, you can take your glasses off and experience one of the most stunning celestial events known to man.

However, soon the moon will totally cover the sun. As you witness the visible sun’s crescent slowly diminish, anticipation will be at an all-time high. Minutes before totality, the light in the sky will become increasingly peculiar as the visible sun becomes smaller and smaller. Right before the moon covers the final, thin crescent of the visible sun, you will be able to see a bright flash: the last single visible ray of light from the sun. Then, as the moon covers the son, day will turn to night. The moon will appear as a black circle covering the sun, and the sun’s corona can be seen shining

PHOTO BY @PROUDDAD72PHOTOGRAPHY

“ The sky turned into a stunning artwork of shadows and light, making me gasp at the incredible beauty above. It hit me then – some things are just more amaz ing when you quietly watch a solar eclipse unfold.

QUILT

eginning with the inaugural vintage of 2014, Joseph Wagner set out to leave his mark on the wine world with the creation of Quilt Cabernet Sauvignon. Wagner, a 5th generation winemaker, hails from a prestigious winemaking family. Joseph’s father, Chuck Wagner, along with his parents founded the always popular Caymus Vineyards in 1972. Joseph worked at the winery at 19 years old, and eventually branched out in 2001 to create Belle Glos, which has a focus on vineyard- designated Pinot Noirs from California’s coastal regions. Joseph founded Quilt and released the first vintage in 2014, which he describes as coming “from a patch- work of prime Napa Valley vineyards to create a classic Cabernet Sauvignon the way my family has made it for five generations”. Currently in its 2021 vintage, Quilt Cabernet Sauvignon is one of the most popular and fastest growing wine brands in America.

The 2021 Quilt received a majority of its fruit from the valley floor of Napa, from some of the most prestigious regions - Oakville, St. Helena, Atlas Peak, Coombsville, Calistoga, and Howell Mountain. Quilt shows a dark purple color with aromas of jammy black fruit, pie, and cocoa. On the palate, Quilt is a rich, luscious wine with flavors of blackberry pie, plums, and spicy clove. Quilt is elegant with a smooth mouthfeel, and a lingering finish with velvety tannins. Quilt Cabernet Sauvignon sells exceptionally well in restaurants. The wine is complex and interesting, and appeals to wine lovers of all styles. Quilt is an approachable wine, appealing to less frequent drinkers from a broad variety of backgrounds. Quilt’s luscious structure lends to a perfect pairing with nearly any dish.

JOSEPH WAGNER Owner & Winemaker JOSEPH WAGNER OWNER & WINEMAKER

A fifth-generation Napa Valley winemaker, Joseph Wagner has been immersed in every aspect of the wine industry his entire life. Learning the ropes from his father Chuck, who co-founded Caymus Vineyards with his parents in 1972, Joseph garnered a love for cultivating the land, tending grapevines, the art of winemaking, the strengths of a good work ethic and leading by example. Planting his first Pinot Noir vineyard at age fifteen sparked a love for the then lesser-known variety. After working in the Sonoran Desert of Northern Mexico farming table grapes, Joseph returned to California where he joined the family business working under his father in vineyards and the winery. Establishing Belle Glos with his father with the inaugural vintage of 2001 focusing on vineyard-designated Pinot Noirs, Joseph took a different approach to vineyard decisions and winemaking than the traditional Burgundian philosophy. Taking the risk of separating from tradition would

Media Contacts: Caroline Ricca CURICH|WEISS Ricca@curichweiss.com philosophy. Taking the risk of separating from tradition would prove a wise choice for Joseph and the brand and shape a philosophy he carries to this day of “Go With Your Palate”; a simple way of empowering people to drink what they enjoy, and not be swayed by the sommeliers and critics of the world. In 2006, Joseph began crafting Meiomi, an industry-shaking Pinot Noir with bold and robust flavors uncommon in Pinot Noirs at the time. The brand gained so much recognition that it soon became the focal point of the largest non-asset wine sale in history, a deal Wagner made to fund his dreams and aspirations for his blossoming company, Copper Cane Wines & Provisions. to vineyard decisions and winemaking than the traditional Burgundian Next up for Joseph was Elouan, a collection of Oregon wines made in his signature style. Since starting Copper

A Valley winemaker, Joseph Wagner has been immersed in every aspect of the wine industry his entire life. Learning the ropes from his father Chuck, who co-founded Caymus Vineyards with his parents in 1972, Joseph garnered a love for cultivating the land, tending grapevines, the art of winemaking, the strengths of a good work ethic and leading by example. Planting his first Pinot Noir vineyard at age fifteen sparked a love for the then lesser-known variety. After working in the Sonoran Desert of Northern Mexico farming table grapes, Joseph returned to California where he joined the family business working under his father in vineyards and the winery. fifth-generation Napa Establishing Belle Glos with his father with the inaugural vintage of 2001 focusing on vineyard-designated Pinot Noirs, Joseph took a different approach

prove a wise choice for Joseph and the brand and shape a philosophy he carries to this day of “Go With Your Palate ”; a simple way of empowering people to d rink what they enjoy, and not be swayed by the sommeliers and critics of the world. In 2006, Joseph began crafting Meiomi, an industry-shaking Pinot Noir with bold and robust flavors uncommon in Pinot Noirs at the time. The brand gained so much recognition that it soon became the focal point of the largest non-asset wine sale in history, a deal Wagner made to fund his dreams and aspirations for his blossoming company, Copper Cane Wines & Provisions. Next up for Joseph was Elouan, a collection of Oregon wines made in his signature style. Since starting Copper Cane in 2014, Joseph has launched numerous new wines, each with a distinct slant towards his personal style. Taking a hands-on approach to cultivation, winemaking and marketing with each of the brands, his Copper Cane portfolio includes Belle Glos, Elouan, Napa Valley Quilt, Böen, and others. Cane in 2014, Joseph has launched numerous new wines, each with a distinct slant toward his personal style. Taking a hands-on approach to cultivation, winemaking and marketing with each of the brands, his Copper Cane portfolio includes Belle Glos, Elouan, Napa Valley Quilt, Böen, and others. Always an entrepreneur, Joseph opened AVOW Restaurant and more recently Quilt & Co. Tasting Room & Lounge, both located in the heart of downtown Napa. He also owns premium cigar line Avrae. Joseph lives in Napa Valley and enjoys mountain biking and camping with his wife and six children while teaching them the ropes of the business with the hopes that someday, they too will be in the wine industry. Always an entrepreneur, Joseph opened AVOW Restaurant and more recently Quilt & Co. Tasting Room & Lounge, both located in the heart of downtown Napa. He also owns premium cigar line Avrae. For information on Copper Cane Wines & Provisions visit www.coppercane.com.

Joseph lives in Napa Valley and enjoys mountain biking and camping with his wife and six children while teaching them the ropes of the business with the hopes that someday, they too will be in the wine industry. For information on Copper Cane Wines & Provisions, visit: www.coppercane.com.

ach Savour restaurant features an award- winning wine and beverage program. Our sommelier thoughtfully curates a wine cellar and bar to elevate the dining experience. We believe that an artfully created plate should be harmonized with the perfect beverage pairing. These pairings are highlighted at our intimate wine dinners. At Marble Room Steaks and Raw Bar, Chef Brandon Veres and his team are excited to unveil their 2024 Wine Dinner Series. These gatherings provide opportunities to taste, learn, and enjoy the harmony and synergy of these combinations. This year’s lineup includes remarkable vintages from esteemed wineries such as Caymus, Far Niente, and Opus One. Each event will unfold as a unique journey, where guests will delve into the intricacies of a specific winery, region, varietal, or spirit. Our guest speakers, comprised of winemakers, representatives, mixologists, and more, add a layer of insight and expertise to these evenings. Beyond the sumptuous offerings, our wine dinners provide an exclusive opportunity to interact with our culinary team on a personal level, creating memorable connections. Join us for an intimate culinary experience celebrating wines and spirits from around the world. Tickets for each event will be released approximately 5 weeks in advance, so stay connected with us on Instagram @savourhospitalitygroup. WINE DINNER E

FINE DINING’S INNOVATIVE REVIVAL!

ine dining, simply defined, is the supreme dedication to the needs and desires of our guests. Fine dining can come in all shapes and sizes, but the one shared characteristic must be a gracious approach to service. At Savour Hospitality, we have the privilege and honor of serving so many special occasions for our guests. Whether our guests are celebrating a special occasion, hosting a business meeting or a company event, having dinner before a show, or a date night, we believe that fine dining means we are here to serve the needs of our guests and make their meal memorable. We depend on our highly trained and passionate staff to meet and exceed our guests’ expectations. Their day-in and day-out dedication to our guests is what makes a fine dining culture possible.

In 2023, our industry reported that restaurant sales were mostly positive. However, these positive trends cannot be taken for granted. We believe guests will be more discerning with their spending in 2024 and choose restaurants and bars they trust, believe in, and know will deliver a positive experience. The guest will continue to seek unique and memorable experiences. Trusted restaurants that consistently deliver an elevated dining experience will continue to thrive. Fine dining is an experience, not a just a meal. The entire visit, from the minute you arrive, must be welcoming and delightful. In all of our restaurants, we strive to create an amazing, memorable experience for each and every one of our guests. Fine dining should result in the guest feeling welcomed and having all their needs catered to. The days of fine dining

feeling fussy and intimidating are gone. Old school fine dining worried too much about which fork was placed where on a table. Contemporary fine dining is most concerned with the guests’ experience. Our clientele wants to feel at home and relaxed, yet at the same time elevated, enchanted, and catered to. This begins with the staff. Our staff must have a desire to be welcoming and anticipate their wants and needs flawlessly. Creating an experience is not simply about “wowing” a guest, although this is an important part. A true fine dining experience should include amazing food, a harmonious beverage program, and gracious service. A guest should never want something or lack anything during a fine dining meal. The revival of fine dining is centered around delighting the guest and not around antiquated etiquette “rules”.

ARE N/A COCKTAILS A MUST? O

ne of the fastest-growing trends in bars and restaurants is an increased offering of high-quality, non-alcoholic beverages. As an industry very much based in liquor, wine, and beer sales, modern restaurants must adapt to this new wave of demand from guests. In 2024, as many guests are focusing on personal wellness and sobriety, thoughtful, non-alcoholic, offerings have become paramount. Historically, restaurants treated non-alcoholic beverages as an afterthought. Some bars and restaurants had non-alcohol beers, and a few offered non-alcohol wines and cocktails, often lacking in taste and preparation. As demand grows, expect restaurants to put more effort into their non-alcoholic choices. Creating a flavorful non-alcoholic cocktail requires getting creative with the use of ingredients. When vegan

menu items grew in popularity, chefs reached deep into their ingredient repertoire to create tasty recipes without traditional ingredients like butter, cheese, and meat. It required understanding flavors and the synergies between them. Creating flavorful and satisfying non-alcoholic beverages that complement your meal will require the same rigor from beverage managers. Not all non-alcoholic beverages are the same. The difference between non-alcoholic and zero-proof offerings is often misunderstood. Beverages are considered non-alcoholic when they simply feature no alcohol. This can include craft sodas, coffee drinks, tea, or cocktails made from just juices, syrups, or other beverages. Zero-proof beverages are made in the style of a specific type of alcohol, but are distilled or brewed in such a way that they

contain no alcohol. This can include non-alcoholic beer, wine, and zero- proof spirits. Many modern distillers are making the move to creating non-alcoholic spirits like vodka, whiskey, or tequila, that look and taste like the traditional spirit, but feature no alcohol. Marble Room Bar Manager, Chris Jew, says, “The beverage industry is keeping up with how people are living their daily lives. People are more health conscious. The alcohol-free beverage industry is one of the largest growing sectors, only behind tequila and hard seltzers”. In the coming years, expect to see more fine-dining restaurants increase the breadth and quality of their non- alcoholic offerings to meet the growing demand of their clientele.

LOCKKEEPERS 216-524-9404 8001 Rockside Rd Valley View, OH 44125 MARBLE ROOM STEAKS & RAW BAR

216-523-7000 623 Euclid Ave Cleveland, OH 44114

IL VENETIAN 216-241-4800 Key Center - 100 St Clair Ave NE Cleveland, OH 44114 ST. CLAIR BALLROOM 216-241-4300 Key Center - 100 St Clair Ave NE, 4th floor Cleveland, OH 44114 MARBLE ROOM SUSHI 216-241-3200 Key Center Lobby, 127 Public Square Cleveland, OH 44114 MARRIOTT AT KEY TOWER CLEVELAND 216-696-9200 Key Center - 1360 W Mall Dr Cleveland, OH 44114 NINO’S PIZZA The Marriott Greatroom Key Center - 1360 W Mall Dr Cleveland, OH 44114 SAVOUR COFFEE AND CREATIONS 216-241-3600 Key Center Lobby, 127 Public Square Cleveland, OH 44114

“ The current surge in non-alcoholic cocktails reflects a profound shift in consumer preferences, showcasing a desire for refreshing alternatives.

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