Top 5 marketing ideas of slipper business | मार्केटिंग सीखो, चप्पल का बिज़नेस कभी नहीं डूबेगा

Top 5 marketing ideas of slipper business | मार्केटिंग सीखो,  चप्पल का बिज़नेस कभी नहीं डूबेगा

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Why Charleston’s Food Scene Is Stronger Than Ever Right Now

When a city falls for a chef’s cooking, it’s easy to forget the dining experience is a temporary sensation. Though chef Sean Brock’s efforts both in and out of the kitchen helped raise Charleston’s profile to that of a global dining destination, the announcement last summer that Brock was officially taking a step back—or severing ties in some cases—from his Charleston restaurants left residents of the Holy City muttering a few words you wouldn’t say in church.

Charleston’s changing of the guard isn’t just relegated to a celebrity chef’s departure. In April, chef Robert Stehling, who won a James Beard Award in 2018 at Hominy Grill, announced he was closing the beloved restaurant after 24 years in business. With the city’s reputation for hospitality firmly entrenched, two prominent ambassadors reshifting their focus might prompt the question: What will happen to the city’s food scene?

However, with crowds continuing to pour in, Charleston isn’t about to leave visitors wishing they dined somewhere else.

Pastries at La Pâtisserie

Pastries at La Pâtisserie

Andrew Cebulka

Not just bachelorette parties

According to Explore Charleston, a recent annual report from the College of Charleston’s Office of Tourism Analysis revealed that 7.28 million visitors descended upon the South Carolina port city in 2018.

As you might expect, food and history were the two biggest tourism draws. For a city within a county of nearly 406,000 residents, according to the last U.S. Census, it’s easy to see that the hospitality industry is powering the local economy. And with an estimated $8.13 billion tied to tourist activities in 2018, Charleston’s growing number of restaurants, bars, and hotels is crucial to keeping the spotlight shining on this city.

Renzo embodies the new wave of restaurants launching in Charleston, S.C. right now.

Renzo embodies the new wave of restaurants launching in Charleston, S.C. right now.

Leslie Ryann McKellar

“If anything, the industrywide changes that have swept Charleston recently have only served to reinforce, at least within local circles, that the city is not a monolith,” says Nayda Hutson, a co-owner and general manager of Renzo.

The restaurants (and chefs) you need to seek out

Located on Huger Street (pronounced “u-Gee” street if you want to sound like a local), Renzo embodies the new wave of restaurants that make Charleston exciting. On the first floor of a charming house, on a street that you won’t discover on a horse-drawn carriage tour, chef Evan Gaudreau is still coming to terms with his James Beard Foundation nomination as a Rising Star Chef for 2019. His cuisine—think boquerones draped on top of grapefruit slices followed by a freshly made pizza covered in piquillo pepper sauce—represents the next phase of Charleston’s storied dining scene.

“My goal at Renzo has always been to buy the best ingredients and cook the most delicious food I could, but the thought never even occurred to me that we could be featured on a national platform in this way,” says Gaudreau. “I was just focused on cooking tasty food and figuring out my personal style. I’m still figuring it out.”

Renzo serves wood-fired Neopolitan pizza and pasta and features an extensive wine list in an upscale neighborhood trattoria.

Renzo serves wood-fired Neopolitan pizza and pasta and features an extensive wine list in an upscale neighborhood trattoria.

Olivia Rae James

Chefs like Gaudreau and Josh Walker of Xiao Bao Biscuit and Tu have looked beyond the Low Country for creative inspiration, and their restaurants represent one aspect of why Charleston’s dining scene is so unique. Historic Southern culinary traditions such as Gullah Geechee cuisine and whole hog barbecue have also found an audience in Charleston, thanks to the work of chef BJ Dennis and James Beard Award–winning pitmaster Rodney Scott.

However, it’s not just eclectic menus and the preservation of historic Southern fare that are shaping the city’s new culinary reputation. Charleston is in the midst of a building boom, and luxury hotels are becoming popular gathering places for visitors and residents alike.

Duck à l'orange at Gabrielle.

Duck à l’orange at Gabrielle.

Andrew Cebulka

At the newly opened Hotel Bennett, the on-site restaurant Gabrielle is ushering in a new era of fine dining with a traditional tin of caviar, duck à l’orange, and a selection of seafood and steaks served with accompaniments like foie gras butter. “I’d like to think we’re updating traditional Low Country cooking the way Escoffier modernized cuisine in France,” says Gabrielle’s executive chef Michael Sichel.

New luxury hotels like The Dewberry provide everything from scenic rooftop bars to full-service dining rooms, making them a popular escape for anyone who’s had enough of the Charleston heat on their historic downtown walking tour. An estimated 35 hotels are expected to be finalized over the next few years in the greater Charleston area, according to a report from the commercial real estate firm CBRE, ensuring that hotel restaurants will play an even bigger role in setting the table for where guests choose to dine.

Gabrielle's executive chef Michael Sichel.

Gabrielle’s executive chef Michael Sichel.

Andrew Cebulka

Drinks to consider (besides sweet tea)

Distilled-spirit and wine bars have also elevated Charleston’s drinking culture. High Wire Distilling, a small-batch spirits maker, is nationally recognized for its amaro made with locally foraged and sourced ingredients including Charleston black tea.

As for wine bars, Stems & Skins and Graft Wine Shop have received extensive praise for their selection and non-pretentious approach to wine service. “In the past three years, so much has changed for the better in the wine scene, and to think that we were an active part of that is pretty sweet,” says Graft Wine Shop co-owner Miles White, who, along with co-owner Femi Oyediran, was included in Food & Wine’s list of top sommeliers for 2019. “When you look at the food and wine scene in this town, for how small it is, it doesn’t make any sense,” White says. “It’s this weird paradox that works, and you get the benefit of living in a small town with big city amenities.”

Fiat Lux at Hotel Bennett offers spectacular rooftop views of Charleston as well as poolside cabanas.

Fiat Lux at Hotel Bennett offers spectacular rooftop views of Charleston as well as poolside cabanas.

Preserving facts, not myths

If the narrative of Charleston’s hospitality industry is that of a small town holding its own against big-city powerhouses, it’s thanks to a collective effort. “There’s been a lot of discussion about what Sean Brock’s departure from Charleston means for the industry as a whole,” Hutson reflects. “And while chef Brock was certainly a great ambassador for and champion of Southern foodways, it’s important that we not get so caught up in this ‘great man’ myth that we overlook the very real contributions that so many other figures have made and continue to make in our city.”

As the city works to maintain its glowing reputation, the biggest challenge might not be retaining talent, but finding a way to fit everyone. No matter what the future brings, the conversations being shaped by chefs, established and new, aren’t going to be forgotten anytime soon. After all, Charleston is known for preserving its history.

More must-read stories from Fortune:

Big Gay Ice Cream cofounder on growing a small business from coast to coast

Queer Eye’s Antoni Porowski on Netflix, social media, and opening a restaurant

—To combat food waste, these Brooklyn businesses teamed up to brew bagel beer

—One of Mexico City’s hottest restaurant groups fuzes Mexican and Japanese influences

—Listen to our new audio briefing, Fortune 500 Daily

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

Why the Best Thing to Pair With Oysters Is a Deeply Smoky Scotch

For Andrew O’Reilly, it was love at first dram.

While studying wine in France (he’s now the wine director at New York City’s Oceana restaurant), O’Reilly decided to take his education in an unconventional direction by writing his dissertation not on Burgundies or bubbly, but on Scotch whisky maker Laphroaig. Seated at a bar in Bowmore—a tiny town on the windswept Scottish island of Islay, not far from the Laphroaig distillery—he faced a question that would lead to a gastronomic epiphany: “I’m sitting at the bar with a big plate of oysters, and the bartender says, ‘Would you like a whisky to go with it?’”

Through all his studies of flavor profiles and food pairings, the notion of placing oysters alongside Scotch whisky had never occurred to O’Reilly. “[The bartender] poured a couple of things,” O’Reilly says, “And I was just like, ‘This is fantastic. Why isn’t this a regular part of my life?’”

Oysters, it turns out, pair fantastically with whiskey, particularly Scotch whiskys from Scotland’s coastal regions, which provide a certain mix of spice, salinity, and (often) smoke that can simultaneously complement an oyster’s brininess while also cutting right through its rich creaminess. It’s a nearly surreal sort of symbiosis in which one side of the duo both echoes and contrasts with flavors from the other, opening up an entirely new way to enjoy oysters beyond the traditional Champagne or white wine companion.

And yet, as O’Reilly observes, “no one really thinks about it.”

“I think the biggest issues with the American consumer is that with oysters we are so trained that it has to be Champagne, or it has to be Chablis, or something bright and crisp, like Sancerre,” says Adam Petronzio, wine director at Porter House Bar and Grill in New York City. “There are all sorts of ways we need to un-train ourselves to think about pairings.”

Petronzio—who first learned of the whisky-oyster duo a decade ago while sampling West Coast oysters with friends in Oregon—is still firmly on board with Champagne-oyster pairings. But he’s also respectful of the notion that “If it grows together, it goes together,” he says. Champagne, after all, grows fairly far inland in northeastern France, far from the oyster beds of the North Atlantic. In Scotland, barley fields line that country’s abundant coastlines, and distilleries often produce and age Scotch whisky mere feet from some of the best oyster-producing waters in the country.

It’s no accident then that just a short walk up the hill from the waterfront Talisker Distillery on Scotland’s Isle of Skye, a tiny, mostly outdoor seafood shack known appropriately as The Oyster Shed draws huge lunchtime crowds with massive platters of freshly shucked, local oysters. Or that Ardbeg, on Islay, occasionally hosts oyster-whisky pairings on the jetty just outside its seaside distillery. Or that a bar in Bowmore offers up drams of lightly smoky Scotch alongside oysters plucked from the waters around Islay.

The Oyster Shed

Yet the notion of putting oysters and Scotch together on the same table remains foreign to most consumers outside Scotland.

“People think you can’t pair spirits with oysters, and there’s absolutely no foundation for that whatsoever,” says Diageo global whisky master Ewan Gunn. “Some of the great seafood restaurants in Scotland, that’s a pairing they often introduce people to, partly because people are always very surprised. But it’s not just something for fancy restaurants. If you think about where most of the smoky whiskeys that are made in Scotland are produced, they’re generally produced on the islands or in the coastal distilleries, often very near where oysters are found. It’s a combination that’s enjoyed locally in those places and has been for many, many years.”

Gunn fell in love with the pairing outside a seaside restaurant on the Isle of Skye many years ago, where he was first encouraged not only to enjoy a sip of whisky alongside some oysters but to pour a dollop of Scotch into the half shell with the oyster itself, consuming both together. “This is a really vivid memory for me, because at the time, these were flavors that I knew separately,” he says. “But when you brought them together it was just an explosion of taste, each bringing out flavors in the other.”

The Talisker Distillery is operated by Diageo and is marketed as part of the spirits giant’s Classic Malts series.

The Talisker Distillery is operated by Diageo and is marketed as part of the spirits giant’s Classic Malts series.

Pairing spirits with food can prove a tricky business, particularly when many spirits can be quite assertive. Complementing the flavor profiles found in oysters poses an even greater challenge, hence the tendency to fall back on proven standbys like Champagne. “Oysters can be very subtle, and they have many subtle flavors, but the taste of an oyster is very present,” Petronzio says. “It’s not something that’s very light and ethereal.” But it’s that presence that makes whisky a natural fit, particularly those whiskeys with some spice and—depending on the taste of the consumer—some smoke that can stand up to the oysters’ forcefulness, complementing their salinity while cutting through that silky creaminess.

“I would definitely be looking for a distillery that has some of that coastal element to it,” Gunn says. “A lot of coastal distilleries, when you’re nosing a taste, you do get a very subtle briny, salty-air kind of note, particularly when you’re smelling it. I’d be looking for that, because that that does complement the aroma and the flavor really nicely.”

Gunn, generally speaking, prefers something like a Talisker with its medium smoke and peppery spice that can push through the brininess of even the most aggressive oyster. Petronzio turns to smokier Islay Scotches to pair with U.S. East Coast oysters and their saltier flavor profile but will often look inland to Speyside or the Highlands—Glenmorangie Nectar d’Or and Dalwhinnie are favorites—to complement the subtler fruity and vegetal notes associated with West Coast oysters.

For O’Reilly, it’s tough to beat a smoky 10-year-old Ardbeg whisky with a good, briny East Coast oyster like a Pemaquid from Maine, though he’ll look as far away as Ireland for an unpeated Teeling Small Batch as well if the oyster (or consumer) requires something unpeated. The key, of course, is balance, he says—knowing what whisky you enjoy and finding a good fresh oyster that strikes the right notes (or vice versa).

You can also simply ask a professional, like himself, for help in finding the right pairing. Following a whisky-oyster tasting O’Reilly set up to assist in research for this story, he even ruminated on the possibility of adding a whisky-oyster pairing to the menu at Oceana to help more people find an entry point into what he sees as a highly underrated food-drink pairing. “No one else is doing it,” he says. “And it works. Obviously.”

More must-read stories from Fortune:

—How millennials’ wine preferences differ from boomers’

—Why champagne brands are partnering with art fairs

—A new style of winemaking could take sherry mainstream

Prepackaged sangria is having a moment this summer

—Listen to our new audio briefing, Fortune 500 Daily

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Queer Eyes Antoni Porowski on Netflix, Social Media, and Opening a Restaurant

Antoni Porowski might be best known as one of the five friendly hosts on Netflix’s Queer Eye, the effervescent update to the reality program encouraging everyday people across the country to live their best lives. As the culinary expert of the quintet, Porowski has expanded his role as the cast chef and parlayed that into a growing brand, most notably with the opening of his new fast-casual restaurant Village Den in Manhattan last fall.

These days, part of building up a personal brand that comes with hosting a lifestyle, reality, or game show is a strong social media presence. For celebrities and Instagram “influencers,” that now entails signing contracts and deals for paid partnerships to boost not only the brand but also the pocketbook. But sorting out which paid partnerships are valuable should require both strategy and sincerity.

Much of Porowski’s Instagram feed features stylized food shots of Village Den dishes (brunch is especially ’gram-worthy), professional portraits, professional-looking selfies, the occasional doggo snuggle, and some scattered sponsored content. Among them are Instagrams advertising Olly Nutrition gummies, Boursin cheese, and Whole Foods meal planning.

Porowski’s latest deal is a partnership with Saeco, an Italian manufacturer of manual, automatic, and capsule espresso machines. In light of the new collaboration (as well as the news this month that Queer Eye has been renewed for at least two more seasons on Netflix), Porowski sat down with Fortune to review some of his latest business dealings—not to mention share a few lifestyle secrets, tips, and tricks so that we, too, might be able to finally throw that perfect dinner party.

This interview has been condensed and lightly edited for clarity.

Fortune: Congratulations on Queer Eye being renewed for two more seasons! What are you looking forward to most coming up for the show?

AP: Thank you! The second season of Kansas City starts Season 4. It’s confusing because we also have Japan season. (It’s not really a season, but it kind of is.)

We’re going to be starting in Philly very soon, and it’s just going to be great to be back with the boys and doing the thing that we love to do, and just meeting new people. I love meeting people. I’m such a people-person, and getting to know their stories, getting as much information as I can, and then figuring out, “Okay, I have a limited amount of time with you, and what are we going to do that I hope you’re going to remember for the rest of your life? No pressure!” But that’s always a fun, stressful, but emotional and exciting challenge. And it’s different every single time because every person is different in their own way.

I think with everybody, it’s just being excited about the individual. I had never been in Tokyo before. I had never been to Missouri before. I’d been to Philly a few times, but really for weekends with friends and just have dinner at their homes. I don’t know too much about the city. I like that it’s close to New York. So it is going to be really nice because I’m hoping to sleep in my own bed. I’ve had an apartment for seven months, and I’ve slept like a month-and-a-half in it! So, selfishly, that’s very exciting.

But also, multiculturalism means something different wherever you are. And it exists in Kansas City as much as it does in New York. There may be more diversity in New York. Even statistically—it’s not even a subjective thing. But I’m always curious to see what does that mean here. With a city as historical as Philadelphia, it feels very old-world America, with the cobblestoned streets and the architecture. I want to see like, “What’s the immigrant story there?” Like who immigrated there, and when. Who stayed, and which food stayed? And that’s something that’s so fascinating to me because I think it feels so much of how we behave and the type of people we’ve become, the people that we’re surrounded by, even if they’re a different culture.

How did you get involved with Saeco? What is your thought process about which brand collaborations and sponsored ads you should run? Have you ever turned down sponsored content? If so, why?

It didn’t take too much investigative journalism to find out that I’m obsessed with coffee. I mention it in almost every single interview that we’ve been in. I talk about it, ad nauseam. I post it on Instagram Stories, supporting all kinds of different coffee from like the big guys to the smaller little roasteries. Whoever it is. I just frickin’ love coffee. It brings me so much joy. One of my favorite writers and poets and musicians—like Patti Smith talks about her cup of black coffee. Coffee and Cigarettes is one of my favorite little vignette films of all time.

So when the team at Saeco came up, we just started having a conversation and trying to figure out like how are we going to develop meaningful content. I think we were on the same page from the get-go: It has to be personal. They didn’t come with guidelines like, “So this is what we want you to do.” It was a very open-ended question: Tell us about coffee in your life. And it feels like that’s so general.

But then when I started thinking about it, and I started breaking it down, I was like, “Oh, I get what you’re saying.” It literally wakes me up in the morning. It gets me going. It allows me to function in front of other people because I work a lot. But also, it’s my way of having a little moment of self-care on a Saturday, when I want to take the time and adjust it, and customize it, and make my beautiful cappuccino with the foam that reminds of the way that it was in Italy when I was there. And at night, if I’m making an espresso glaze for my braised beef short ribs, it’s there for me. It’s like my best freakin’ friend.

And I just love the ritual of it. I love the smell. There are two different smells that come out of this machine. That’s a weird sentence. One is when the coffee, when the espresso beans are being ground. There’s this freshness of it. And then there’s a second whenever it’s brewing, and it comes out. Then there’s just that light purring-kitten sound, when the machine gets activated, that’s very sensory.

How is the restaurant business treating you? What advice would you give to other culinary entrepreneurs looking to open their own restaurants and small businesses?

It’s doing great. I had no idea how powerful catering is. And at first I was like, “No, I want single plates.” But businesses love to have fresh food. But they don’t have the premises or basically the setup to create their own food, and they want to have things catered.

So that’s been amazing. We’ve been doing delivery for SNL to Instagram. It’s a really fun part of the business because it’s self-sufficient.

I’m not there every day because I’m traveling all the time, but food, obviously, is a super-important element, and the number one word for me is consistency. Every dish has to taste exactly the same every single time.

If somebody comes in and gets that Thai chicken bowl, when they come back, I want them to have that experience re-created. Whatever it is. Whether it’s their coffee drink, whether it’s their smoothie. It has to be the same every time. And successful restaurants have mastered it, from Jean-Georges with ABC Kitchen to Mercer Kitchen. Like that tuna pizza and that spring roll have been exactly identical—every single time I go. They never waver.

So that’s my goal. And by being on Instagram, people always tag me when they’re there with photos of the food. So when I don’t see micro-cilantro and crushed peanuts on my Thai chicken bowl, I text my business partners right away, and be like, “Guys, let’s do better. Please.”

For entrepreneurs, just make sure that you have consistency and know what your strong suits are. And just make sure that it’s done the same every single time.

How does social media play into all of your different projects and businesses? Especially in regard to the culinary industry, should it be the centerpiece of your marketing strategy or is there something else that should take precedence?

Whether it should be there, I’m not going to answer because I’m not in control of that. But with some things, I think it’s as important as it is to be creative and to plant seeds for birth and growth. It’s very important to be perceptive and to know when to be reactive and to respond to something that’s already there. Whether you love it or you hate it, Instagram is there for now. So let’s use it as a tool.

And in the position that I’m in, everyone’s following what I do organically, and it’s bringing it back to your initial question of why it’s important for me to collaborate with brands like Saeco. Like for me, I’ve been familiar with the brand since I was a kid, and that was the brand that people had in their homes. It was very familiar to me. I didn’t have a fantasy as a kid of representing an espresso machine brand company. But still, to be attached to something that you really love, even other brands, like Boursin cheese that I ate as a child, it makes me proud and excited to sort of like talk about it.

And Instagram is a perfect medium where you get to express yourself in that way because not everyone does it. I know influencers and personalities have other people manage their accounts, and that’s fine. Zero judgment. But I need to be fully in control because I know that fans of the show are smart. They know who we are. They know what’s real and they know what’s fake. And the stuff that I do that is most organic is the stuff that I get the best feedback from. On the show and with endorsements alike. So honesty is always key.

Finally: The perfect dinner party. What should it entail, and how can the rest of us ever hope to achieve it?

Absolutely! I had the perfect dinner party about a week ago. There were two people that I’d never met before, and one like a good acquaintance and one of my best friends. And I didn’t know what the hell I was going to make!

Sometimes it’s a mistake, but I made a dish that I had never prepared before, and thank goodness it was successful. But make something that you’re comfortable with. The thing with me is when I cook on the show and when I’m working on the cookbook, I make so much food. So when I go to someone’s house, I always get uncomfortable when they’re like, “Oh, I didn’t want to make anything for you because I’m like afraid you’re going to judge it.” And it’s like, “If you make me burnt toast, with butter, I’m going to be thrilled because I just know that you made it for me, and that brings me joy. Not too burnt, but medium-burned, you know?” Just the thought, the effort that somebody puts into making something.

You can do simple things. I don’t pay attention to tablescapes, but I love flowers. I live very close to the floral market. So I love my peonies and my parrot tulips, and just fill a vase up. Get some nice linens that you buy on sale somewhere, Williams-Sonoma or Ikea, or wherever it is. Get some cutlery on the nice little farm table.

Keep it simple, and always have a board when everyone comes in, so they have something to nosh on—whether it’s charcuterie, cheese, or make a nice gooey cheese. Just have food, have alcohol. Play music, dim the lights. You don’t need bright lights at dinner. I like it to be moody. Play some Miles Davis, and just do things that are important to you. Whenever I keep it specific to what my interests are, I get to create an experience for somebody. And people always leave remembering that.

The joke with me is at my dinner parties, everyone’s like, “I’m always passing out at the end of your dinner parties because I get drunk, and I fall, and the lights are always so dim.” But that’s exactly what I want! I want your tummy to hurt. Listen to good music. Be a little tipsy, so you take an Uber home. And be full.

That, for me, is the making of a perfect dinner party. Yes, there’s a perfect way of roasting a chicken, filleting fish, of doing all these things. But it really doesn’t have to be complicated.

More must-read stories from Fortune:

Big Gay Ice Cream cofounder on growing a small business from coast to coast

Israeli pastries get a New York City makeover at this six-seat bakery

—To combat food waste, these Brooklyn businesses teamed up to brew bagel beer

—One of Mexico City’s hottest restaurant groups fuzes Mexican and Japanese influences

—Listen to our new audio briefing, Fortune 500 Daily

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

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Pixar’s Secret Formula For Making Perfect Films

When Pixar released the first installment of Toy Story in 1995, it wasn’t just a technological marvel. It also elevated storytelling to a new level for animated films. Here are Pixar’s 5 essential rules of storytelling that are essential to understanding why their hit films like “Inside Out”, “Up”, and “Monsters Inc.” feel so perfect.

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Pixar’s Secret Formula For Making Perfect Films

One of Mexico City’s Hottest Restaurant Groups Fuses Mexican and Japanese Influences

Seats at the sushi bar of Misaki, newly opened in Los Cabos, look out from just high enough of an angle that the blond wood of the window frames only the ombré of blues, from endless sea meeting clear blue sky. Looking down at the table, a sampler of tuna sashimi echoes the coastal ombré—this time in shades of pink, presenting the jewel-toned akami, the slightly fattier cut of chutoro, and the pale pink of the meltingly tender and much-coveted belly called toro.

The food—and the service and setting inside—evoke that of the highest-end sushi restaurants around the world. But most of the seafood and the views of the Pacific Ocean feature the best of Mexico.

The enmeshing of Japanese culinary traditions with Mexican ingredients brought restaurateur Edo López acclaim in Mexico City, where he all but owns a corner of Cuauhtémoc now known as Little Tokyo. López’s restaurant group, Edo Kobayashi, is named after his mother’s maiden name; his grandfather fled to Mexico during World War II. Thus, the Tijuana native marries his Japanese heritage with his native country’s ingredients, starting with his first restaurant, Rokai, which serves a sushi menu and omakase, similar to what Misaki offers.

Totoaba, nearly fished into extinction during the late 20th century, is a large drum fish endemic to the region and has since been successfully farmed again.

Totoaba, nearly fished into extinction during the late 20th century, is a large drum fish endemic to the region and has since been successfully farmed again.


But there’s also the Japanese whisky bar (Tokyo Music Bar), a natural wine and bar-food stand-up-only spot (Le Tachinomi Desu), and more—including ramen, yakitori, coffee, pizza, and other assorted partnerships—that bring López’s Japanese-Mexican influence to San Diego, Miami, and New York City. Now, López brings his expertise to the Pacific coast, installing a restaurant mere feet from the ocean, in a place where seafood has always held court as king, but sushi has not.

López’s restaurants are as sharp and precise as the knives Kazuki Takubo, Misaki’s chef, uses to slice fish. That remains true here, at his latest, perched atop the Solaz resort complex. “We bring the most Japanese experience we can,” explains a server. “The same glasses, plates, and techniques if you went to Japan.”

But there are slight differences in the ingredients, and those are the places where Misaki becomes most poignant on the drinks menu: in the coriander and nopal (cactus paddle) cocktail with gin, tonic, and cilantro; and in the Mexican sake, which comes from a company just across the Gulf of California in the state of Sinaloa that also brews the rice lager beer Haiku. Much of the fish comes from Ensenada, up north on the Baja Peninsula, and just south of López’s hometown: It arrives unmarred, immaculate, and fresh, ready to be coddled by the chefs.

At the sushi bar and tables in the main room, the à la carte menu offers classic izakaya-style starters like gyoza, Japanese fried chicken, and tempura. The difference is in the ingredients and execution: The Pacific shrimp encased in the tempura remain ebullient with brightness through the frying; and the fresh baby corn—a far cry from the canned version seen in the U.S.—alludes to Mexico’s most sacred ingredient. Donburi, or rice bowls, are the most affordable options, starting at about $17 for a tempura bowl, with a chirashi (assorted fish over rice) coming in at about $30.

Pacific shrimp encased in tempura.

Pacific shrimp encased in tempura.


Though the restaurant’s prices reflect the care put into the meal, the skill of the chefs, and the luxury resort location, they still fall somewhat below what you’d see at comparable New York City or Los Angeles restaurants. Rolls start at $3, nigiri at $5. But the true treat comes from indulging in the luxury of the full omakase menu, available only in the six-seat back room. Running from $120 to $150 per person, depending on what the chef’s whims are that night and which fish is fresh, it sticks close to the classic edo-style of sushi, offering a parade of unique, pristine pieces of nigiri, subtly nudged with flavor and handed directly over the counter by the chef.

Behind the sushi bar, the chef uses circular motions to grate sushi’s own sacred ingredient: wasabi. The traditional sharkskin grater makes quick work of the Japanese root—the result milder, sweeter, and more complex than the paste seen at lesser shops; there’s no burning or nostril-clearing feeling. Served alongside sea bass with yuzu kosho (a mix of Japanese citrus and peppers) or accompanying a bit of akami brushed with a soy-sauce-ginger-garlic mix, it provides a tiny boost of heat.

The fish served are mostly familiar to sushi fanatics, with a few exceptions, most notably totoaba. After it was nearly fished into extinction in the late 20th century (prized in Mexico for the flavor of its meat and in China for its swim bladder), the large drum fish endemic to the region has since been successfully farmed. Served with a touch of white soy sauce and salt, it is vaguely reminiscent of the sea bass served just before it, but is more tender, subtle, and complex—a treat for seasoned sushi eaters looking for a new taste. Even familiar fish come in intriguing and innovative ways—like the kampachi topped with a pesto of spring onion and ginger.

An eel and foie gras hand roll topped with shaved truffles.

An eel and foie gras hand roll topped with shaved truffles.


The omakase is a meandering, captivating exploration of Baja seafood through Japanese culinary eyes, with just a few deviations (the salmon, for example, comes from New Zealand). And while the grand finale might not have as much to do with the greater location of Baja, nothing screams indulgent sushi meal at a luxury resort in quite the same fashion as an eel and foie gras hand roll topped with shaved truffles.

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A New Style of Winemaking Could Take Sherry Mainstream

Walking through the imposing, historic bodegas in the Jerez region of southern Spain, with decades-old barrels surrounded by musty walls, it’s hard to imagine new techniques taking root in a place that prides itself so deeply on its traditional style of winemaking. But in recent years, producers are finding a new way to tell the story of sherry wine through their en rama bottlings.

Unlike the low-intervention, almost laissez-faire styles of wine that have captured oenophiles’ attention over the past decade, winemaking in the “Sherry Triangle” of southwestern Spain is a carefully calculated and orchestrated dance.

In sherry production, wines move through a system called solera, in which several rows of barrels are stacked on top of one another, almost like a pyramid. The youngest wines, after being fortified, enter the solera on the top row. As a portion of finished wines are removed for bottling from the bottom, younger wines are fractionally moved down into barrels containing older wines, and a continual blending process occurs.

Some styles of sherry are aged—either partially or fully during its time in the solera—under a blanket of yeast known as flor. This layer protects the sherry from air and oxidation. Wines labeled as “fino” or “manzanilla” (the term for a fino wine specifically from the town of Sanlúcar de Barrameda) spend their time completely under flor —a process known as “biological aging”—for a minimum of two years, but most producers opt for at least four. These are the freshest, most lively styles of sherry and exhibit a salty and nutty quality. Amontillados and palo cortado sherries see both flor and oxidative aging. Oloroso sherry, on the other hand, is aged completely oxidatively and doesn’t spend time under flor. Also considered to be dry sherries, these last three exhibit varying levels of richness, nuttiness, and complexity. Sweet styles made with Pedro Ximénez wine grapes round out a bodega’s offerings.

Sherry’s identity, for the most part, relies heavily on the aging process, unlike most regions where the concept of terroir is the message winemakers want to convey. However, en rama (raw) wines—usually finos and manzanillas that are basically bottled straight from the cask and undergo only the roughest filtration to remove undesirable matter like yeast chunks or dead bugs—are the new storytellers of the region.

Recent Roots

Bodegas Barbadillo, founded in 1821, was the first to experiment with en rama in the region. Back in the 1990s, the market demanded sherries that were very plain and essentially devoid of color, according to the winery’s director Armando Guerra. Although these heavily filtered styles were in vogue, Barbadillo felt they weren’t the true expression of manzanilla. Using some of the oldest wines in their bodegas, winemaker and director of production Montserrat Molina bottled the first en rama sherries in 1999 as a way to capture what she considered the truest expression of the wine. The first releases contained a three-month expiration date, as Molina was unsure if they would remain stable.

The straight-to-the-bottle approach piqued interest and a few trials locally, but it wasn’t until about a decade ago that the concept of en rama really took hold. At González Byass S.A.—a holding company in Spain for some of the most well-known sherry producers—a tasting session between Antonio Flores (master blender at sherry producer González Byass Jerez) and Martin Skelton (managing director at wine distributor González Byass U.K., a subsidiary of González Byass S.A.)—generated discussion about a new style of fino.

“On one of Martin’s many trips to the bodega in Jerez, he and Antonio were sampling Tio Pepe Fino straight from the barrel and lamenting that they couldn’t share this experience with consumers back in the U.K.,” says Mauricio González-Gordon, chairman of González Byass S.A. “The conversation progressed as they questioned what would happen if they took a risk and bottled Tio Pepe without the usual filtration and clarification needed to keep the product fresh and stable on shelf.”

Like Barbadillo, they put a three-month expiration date on the first few releases, and like Barbadillo, realized the en rama wines kept evolving and revealing new layers of potential. The year 2019 will mark the 10th bottling of González Byass’s Tio Pepe En Rama, and many other bodegas also now produce an en rama sherry.

Signature Styles

Each bodega takes a different tact when considering what story they want en rama wines to convey.

González Byass wants drinkers to experience its Tio Pepe Fino in its purest form, “as if they were standing in the bodega tasting it straight from the cask,” describes González-Gordon. Once the summer heat subsides, winemaker Flores earmarks about 200 casks that will potentially be used for the en rama wines. In April, a final tasting session takes place, and the 200 casks are whittled down to approximately 60 of the best, resulting in the final blend.

Antonio Flores, head winemaker for Tio Pepe, produced in Jerez, Spain.

Antonio Flores, head winemaker for Tio Pepe, produced in Jerez, Spain.


“The annual bottling is in the spring, when the flor growth is at its thickest on the barrels of fino, so the wine would be at its most pungent,” González-Gordon says. “This gives the unique intensity to the fresh wine. The ‘best casks’ are those with most even and unbroken veil of flor over the top of the wine in the cask, meaning that they have the most characteristic and intense flor character.”

Barbadillo opts to bottle an en rama for each season, to showcase how the wines vary throughout the year and the effect of the fluctuations of the flor. Along with this novel approach—a benchmark of the bodega—an entire solera has been built exclusively for the en rama wines.

Lustau, which owns bodegas in the three sherry towns, is the closet to the traditional idea of terroir. The wine house produces en rama sherry in three separate bottlings, one from each of the cities that make up what is known as the Sherry Triangle: Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. “We take out about 1,000 liters of wine from each town,” notes Lustau winemaker Sergio Martínez. Quantities are very limited; only about 2,000 bottles of each are produced annually. (By comparison, bottle production for the González Byass en rama in 2018 was 18,000 bottles.)

Lustau's vineyards, touted by the winery as "the birthplace of sherry wine culture," in Jerez de la Frontera.

Lustau’s vineyards, touted by the winery as “the birthplace of sherry wine culture,” in Jerez de la Frontera.


Growing Interest

“The popularity of sherry among a younger consumer and their noticeable interest in learning about its complex aging system has most likely sparked curiosity in these wines that are closest to their natural state,” says Martínez. “Upon learning about filtration and how it alters the expressiveness of biologically aged wines, an interest in tasting the ‘raw’ wines has led to a following for en ramas.” González-Gordon says González-Byass’s production has increased 1,400% from its initial public offering of 1,200 bottles in 2010, and today the wine portfolio exports to 18 countries.

Today, as more attention is being paid to the unfiltered sherries, bodegas continually think how to keep pushing boundaries. Last year, Barbadillo began releasing en rama wines that illustrated how the effects of the two major winds—the poniente (cool and humid) and levante (hot and dry)—affect wine development in the cellar. The structures were designed so the winds would blow through and provide stable temperatures, explains Guerra, and depending where a barrel is placed, the wine will emerge with different characteristics.

En rama is the purest essence of sherry wines. It will first surprise and then captivate, an experience like no other in the wine world,” says Martínez. “Despite the fact the solera system provides consistency in personality, en rama wines go beyond, bringing to us a new layer of identity, every year and every season, giving the opportunity to the consumer to enjoy a total new wine.”

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Prepackaged Sangria Is Having a Moment This Summer

Capriccio is a wine brand that became cool only when it turned into sangria.

It had been a dusty brand that was sold in Puerto Rico, not registering much in the way of buzz or sales. But Capriccio’s owner, Florida Caribbean Distillers, took a look at the wine category to see which trends were taking off. It noticed that sparkling wines and sangria were far outpacing the rest. So the company mixed the two to create a new Capriccio, which debuted in the U.S. in 2015.

“We realized no one had put the two together in a single-serve bottle,” says Dave Steiner, national sales director at Florida Caribbean Distillers.

It proved to be a savvy new twist on sangria. After selling fewer than 20,000 cases in 2015, mostly in the Southeastern United States, Capriccio has enjoyed explosive growth and now sells north of 1.2 million cases annually across the country. The brand got a big boost as it became a viral social media darling—albeit it was a mixed blessing, as consumers were talking up how quickly they were getting drunk on the sangria and comparing it to Four Loko.

Still, Capriccio has become the largest and fastest-growing single-serve sangria in the U.S. After an initial introduction of a four-pack in glass, the brand launched cans in new flavors including watermelon and rosé. A passion fruit Capriccio is next, and international expansion is also planned.

“Our thought was, approach the sangria business like you would a beer or a soft drink,” says Steiner. “Create a package that’s on trend and has a great value, and be the first to market.”

Capriccio Bubbly Sangria

Capriccio Bubbly Sangria

C. Michael Potthast

Prepackaged sangria sales are exploding, climbing 15% in 2018 from the prior year, according to data from industry tracker IWSR. By comparison, the total wine category’s volume was flat. What has helped sangria is a move away from the traditional base of red wine toward more trendy offerings, including rosé and Prosecco, and launching brands in more easy-to-drink, convenient packages like cans and single-serve bottles.

“When you think about it, sangria has fruit, which is natural. It has some sweetness and is right from a pricing standpoint—it fits all the right boxes,” says Rob McMillan, executive vice president and founder of Silicon Valley Bank’s wine division.

And while the sugar content can be a tad high in sangria, if done right—with a classic wine and fresh fruit—all sugar found in the drink would be naturally occurring and not incorporate artificial sugars.

Max Heinemann, client manager of wine and spirits at Nielsen, says versatility is one major tailwind helping propel sangria.

“Sangria can be easily manipulated into different recipes thanks to the varying combinations of wine and fruits,” says Heinemann. And though the industry can’t exactly track how much sangria is made at home or sold at restaurants, wine insiders say that if sangria is selling well at retail stores, it is likely seeing steady growth in those other channels.

Sangria debuted as a trendy drink in America in 1964, when it was served at the Spanish Pavilion at the New York World’s Fair. In subsequent decades, sangria has enjoyed a mix of highs and lows depending on the prevailing food and alcohol trends at the time.

But by the late 1990s, sangria had some perception problems. It was almost always made with cheaper red wine and often overly sweetened. Consumers ditched the drink.

In recent years, sales have been on the rise as new ready-to-drink flavors and formats hit shelves. Tequila maker Jose Cuervo sells a white sangria that blends the classic lime margarita with red wine, citrus, and apple. It also sells a red sangria margarita mix with red wine, apple, and pomegranate. Some of those flavors are more favored during the fall, as Jose Cuervo is angling to encourage consumption during colder months.

The Wine Group’s Beso Del Sol brand features a pink sangria to target the rosé crowd and offers diverse packaging in the form of glass bottles, boxes, and portable Tetra Paks.

“With nine products now in our lineup across three separate packages and three types of sangria, we are approaching 2019 as a major growth year,” says Collin Cooney, director of marketing for Beso Del Sol. He adds that because sangria is growing, the company will continue to explore more trends.

Brandy Rand, chief operating officer for the Americas for IWSR, says retailers are also giving sangria more love because it is hitting on major trends, like portability, which has also helped boost demand for alcoholic seltzers and canned premixed cocktails.

“As we have seen more wine on tap and wine in cocktails, the younger generation is less fussy about wine,” says Rand. “That gives suppliers more freedom and opportunity to pursue alternative packaging.”

To be sure, sangria remains a relatively small category. Only 3.25 million nine-liter cases were sold last year, IWSR data shows. And regionally, growth has generally been stronger in warmer months and in Southern states with warmer climates.

“To a certain extent, I feel that [sangria] is one of those drinks that will always be in the background, kind of like an old friend you can rely on because there is always something new coming out,” Heinemann says. “There will be moments when more people will find it interesting and moments when it will lull again.”

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How Millennials Wine Preferences Differ From Boomers

Carlo Rossi jugs of wine have always been a hit with boomers but dismissed by millennials. So E. & J. Gallo did something about it.

Late in 2017, the world’s largest family-owned winery debuted Carlo Rossi in 750-milliliter bottles—the first time it ever sold the brand in that format—because low-priced bulk wine didn’t resonate with millennials. E. & J. Gallo also shifted the styles of wine toward trendier Pink Moscato Sangria and Fiesta Sangria and away from Old World wines like Burgundy and Chianti.

“The next generation wants flavorful wine,” says Stephanie Gallo, E. & J. Gallo’s chief marketing officer. “We are evolving our brand to appeal to them.”

Americans between the ages of 21 and 34—a group that includes some Generation Z but is mostly millennial—purchase only 10% of wine sold at retail stores but account for 17% of the buying population, Nielsen data shows.

“This is an issue for the wine category,” says Danny Brager, senior vice president of Nielsen’s beverage alcohol practice. “The heartland of wine is boomers and seniors.”

Boomers are responsible for the largest growth period in wine sales in U.S. history. As they aged into adulthood, wine seemed fancy, especially compared with low-calorie beers and the cheap stuff liquor makers were selling. This demographic also benefited from a healthy economy, giving them the purchasing power to buy expensive wines.

But cost-conscious millennials are still bruised from the 2008 financial crisis and are delaying buying homes, getting married, and, yes, even the leap to buying fine wines. On a per-serving basis, wine is more expensive than beer and spirits. That makes it tough for millennials to stomach a $30 bottle of wine with roughly five servings (and oxidizes), while a similarly priced bottle of Maker’s Mark serves 25 and has a long shelf life.

Lately, wine has been hurt by stiffer competition from craft brewers and new threats like cannabis and nonalcoholic beverages. But the biggest problem is the resurgent liquor industry.

Beer’s market share in the U.S. total beverage alcohol market has ebbed from 56% in 1999 to 45.5% last year, according to data from spirits industry advocate the Distilled Spirits Council. Liquor makers have captured 9.1 percentage points of beer’s share losses, versus just 1.4 for wine.

“Spirits have done a pretty good job of pivoting and watching trends,” Brager says.

E. & J. Gallo sells three brands in cans: Apothic, Dark Horse, and Barefoot Spritzers.

E. & J. Gallo sells three brands in cans: Apothic, Dark Horse, and Barefoot Spritzers.

Among styles, millennials favor Pinot Noir, Moscato, sparking wines, and of course, rosé. But they are shunning Chardonnay, White Zinfandel, and well, pretty much everything else.

Winemakers need a quick turnaround because by 2027, millennials are projected to surpass Gen X as the largest fine-wine-consuming demographic.

“What I love about millennials is they don’t view wine as a formal beverage but as a casual social beverage,” Gallo says.

Gallo wants winemakers to move away from elitist wine marketing. She also believes the industry could do a better job marketing and making wines for a more diverse population.

E. & J. Gallo has made some strides with millennials, scoring a notable hit with the red blend Apothic. It also sells three brands in cans: Apothic, Dark Horse, and Barefoot Spritzers. That has opened up new distribution opportunities, as canned wines can be more easily sold at sports stadiums, outdoor concert venues, and beach parties.

Sebastian and Colleen Hardy, cofounders of Living Roots Wine & Co. in Rochester, N.Y.

Sebastian and Colleen Hardy, cofounders of Living Roots Wine & Co. in Rochester, N.Y.

Living Roots

Of course, millennials aren’t just old enough to be drinking wine—they make it too.

“Wine can be intimidating,” says Colleen Hardy, who cofounded Living Roots Wine & Co. with her Australian husband, Sebastian, both millennials. “But I do think our generation is curious, and we want to try new things and know about the people behind our products.”

Living Roots is an “urban winery.” It takes grapes grown in the Finger Lakes region to a warehouse in Rochester, N.Y., where they are pressed in a winery within city limits. Though missing the sweeping vineyard views, Living Roots has a tasting room that is more accessible to urban millennials who have moved back into the city.

And while wine remains the core focus, Living Roots collaborates with other local alcoholic beverage companies to generate buzz. The winery worked with Fifth Frame Brewing on a New England IPA brewed with the winery’s Pinot Gris juice. Down the road, it hopes to work with Black Button Distilling on a brandy.

Hampton Water founder Jesse Bongiovi and his father, Jon Bon Jovi.

Hampton Water founder Jesse Bongiovi and his father, Jon Bon Jovi.

Hampton Water, like most rosés, targets millennials. The brand’s name evokes the Hamptons lifestyle, but at $25 per bottle, it is cheaper than jetting off to the trendy New York beaches.

“If you are 25 and walk into a liquor store and you are going to spend $80 on wine, you better know you will like it,” says Hampton Water founder Jesse Bongiovi. “I think that’s where the rosé category has set itself apart. You can get a really good bottle for about $20.”

Both Hardy and Bongiovi say social media is key to developing loyalty for their brands. Living Roots claims 61% of their Instagram followers are under the age of 35. Hampton Water uses social media, especially Instagram Stories, to engage with fans and showcase the people behind the brand. (It may help that Bongiovi is the son of legendary rocker Jon Bon Jovi.)

“Wine has got all the attributes that a millennial wants: They want craft, they want clarity of ingredients,” says Rob McMillan, executive vice president and founder of Silicon Valley Bank Wine Division. “It is on the table if we start to market it.”

More must-read stories from Fortune:

Alcohol-free bars caught on in the U.S. and U.K. But can they go global?

—Why champagne brands are partnering with art fairs

—A new style of winemaking could take sherry mainstream

Prepackaged sangria is having a moment this summer

—Listen to our new audio briefing, Fortune 500 Daily

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.