GARNISH TIPS
The garnish is easily one of the most essential components that contribute to the overall look and appeal of a drink. The majority of consumers are aware of the various garnishes that should be offered with their beverages. Some garnishes have an effect on the flavor of the drink, while others enhance its look. It is possible that the client may become unsatisfied if a garnish is overlooked, which will have an impact not only on future bar sales but also on the tips that the bartender receives. It is important that the garnish be fresh, that it be made correctly, and that it embellishes the look of the drink. It is essential that the taste of the garnish be in harmony with the flavor of the beverage or drink. It is recommended that oranges be cut and collected together with a cherry well in advance of the time when they are really required. A butterfly or a flag is the name given to an orange and cherry that have been selected together. The name is determined by the way in which the orange and cherry are constructed together. In any beverage that contains pineapple juice, pineapple wedges are a necessary component. Pineapple garnishes are often used at bars that are reminiscent of resorts and bars that offer a lot of tropical beverages. Pineapples are not often available for garnishing at the majority of neighborhood bars. It is common practice for neighborhood pubs to use an orange and cherry garnish in lieu of a pineapple wedge as a garnish. It is frequently referred to as a “hawaiian flag,” and it is used in the phrase “the blue Hawaiian.” A cherry and pineapple harvested together is also used in this phrase. Garnishes made of lime are generally used for all types of beverages that include tequila, but margaritas are particularly popular. The majority of highballs and other cocktails that involve vodka are made using lemons as an ingredient. Tips for garnishing: 1. Before beginning your shift, you should always make sure to stock up on your garnish supplies. You should always have an additional supply in the refrigerator so that you may switch it out once the first batch is consumed. 2. The drink need to be filled with ice in order to ensure that the garnish is positioned in an orderly manner on top. It is recommended that slices of lemon and lime be squeezed into the beverage and then been rubbed once around the rim of the glass. It is important to constantly cup your hand around the glass as you squeeze it in order to protect the customers who are seated at the bar from being sprayed with fruit juice. 3. wedges are scattered throughout the beverage. The fourth step is to insert lime wheels around the rim of the glass. 5. To release the oils, lemon twists should be twisted, and the skin that has been rubbed over the rim of the glass should be glossy from the process. 6. Whipping cream should be standard for all coffee beverages. 7. A lemon twist should be added to each and every cup of hot tea. 8. A lemon twist will also be used as a garnish for the majority of white wine and champagne beverages. 9. Each and every tonic cocktail will need a slice of lime. Should you adhere to these principles about garnishes, you will have a fantastic shift working as a bartender. Get your bartending skills up to speed! For further information, please go to http://www.becomeabartenderhq.com.
THE BREWING PROCESS FOR BEGINNERS
Beer is an umbrella word that encompasses any malt drinks that are alcoholic in nature. The majority of beers are said to be “bottom fermenting brews” due to the fact that the yeast sinks to the bottom throughout the fermentation process because of this. Beer may be divided into three primary groups that are distinct from one another. Ales, lagers, and specialty beers are all included in this category. There is a wide range of variations in the brewing process each brewer. The following is a list of the general stages that are involved in the process of brewing. In the process of malting, the barley is often put through screens or filters in order to remove impurities and products of low quality. In order to facilitate the germination process, the barley and rice are soaked in water for an extended period of time and then stored. Depending on the barley and rice, this might take anywhere from thirty to forty days. After this process is finished, the malt is dried in a kiln to eliminate any extra water that may have been present. The length of time that the malt is roasted is what determines the color and taste of the beer. This is an important factor in the process. Golden or light beers are made using lighter malts, while dark or red beers are made with darker malts. Lighter malts are used to make golden or light beers. Once again, the malt is filtered in order to eliminate any sprouts that may be present. Following the completion of the drying process, the malt is subsequently mashed into meal, which is referred to as mashing. To ensure that the final result is consistent, the food is mashed in a uniform manner. Through the process of mashing, the enzymes are able to convert sugar into a form that can be fermented. First, the mixture is mashed, and then the water is removed from it using a strainer. The liquid that is produced at this stage of the process is referred to as “wort.” Because it has a flavor that is both sweet and malty, wort comes across as having the look of syrup. The hops are added at this stage of the fermentation process, and the mixture is then brought to a boil in the fermentation vats. When the wort reaches this stage of the lagering process, it is cooled down to a temperature that is within control, and the hops are filtered off the top. Subsequently, the yeast is introduced into the wort that has been filtered, where it proceeds to convert the carbohydrates into alcohol and carbon dioxide. Before the beer is packaged, there is a possibility that carbon dioxide will be preserved and then reintroduced into the beverage. Biere is the current name for the wort. The beer is kept in holding tanks until it is cooled and filtered to eliminate any contaminants that may be present. Carbon dioxide is introduced to the beer in order to provide the desired flavor and “bite” to the beverage. packaging It is now time for customers to purchase the beer. As far as consumption is concerned, it is prepared to be packaged into cans, bottles, and kegs. Putting the can or bottle of beer in a warming environment at a temperature of 140 degrees for a period of time that has been specified in advance is the method that is used to pasteurize the beer. For those who are just starting out in the world of home brewing or bartending, having basic understanding of the brewing process is an excellent place to begin. Get your bartending skills up to speed! For further information, please go to http://www.becomeabartenderhq.com.
TIPS FOR WINE BUYING AND USING YOUR SOMMELIER: PART 1
The following are some suggestions for purchasing wine at a restaurant and enabling your sommelier to assist you in making the most informed choice possible. it is important to let the sommelier know the wines you like drinking. They are well-versed in their wine selection and are able to assist you in finding something that is suitable for your preferences. Are you interested in a wine that is comparable to a napa cabernet? You want something that is comparable to a shiraz, right? Could you name a particular winemaker that you enjoy? The sommelier is able to assist you! If you want to aid with the matching of food and wine, pick your wine after you have ordered your meal, or at the very least, after you have decided what you are going to purchase. If the sommelier is aware of what you want to consume, they will be better able to match your wine with the appropriate cuisine. – Asking your sommelier to hold off on serving you wine until your food arrives is not something you should be frightened to do. By doing so, you not only give your wine the opportunity to breathe, but you also ensure that you do not run out of wine before your dinner comes. – In order to determine whether or not the restaurant you are about to visit has a wine list, you should look it up on the internet. It is possible that this will assist you in pre-selecting wine or at the very least in narrowing down a few wines from the wine list to inquire about with your sommelier. You have the option of ordering wine for either your appetizer or your second course if you have a wine that is partnered with your main meal. You don’t need to purchase a second bottle of wine; instead, you should get wine by the glass so that you may match it with each meal. This strategy is most effective when there are just two individuals in the group. Wait for the second installment of our wine shopping advice! sincerely yours, – present-day sommelier www.themodernsom.blogspot.com
OF MEN MBT SHOES IS MBT SHOES COMPARABLE TO BALANCING
My fantasy is much like every other girl’s dream; it’s wonderful. In addition, my perfect world would consist of a pair of stunning “crystal shoes” that I could wear while dancing with my prince. As a result, I have spent a lot of time searching for the perfect pair of “crystal shoes” over the course of many years. At a get-together of friends, I was introduced to mbt shoes for the very first time. Because of its one-of-a-kind form, I was instantly drawn to the cheap mbt sneakers offering. Because of its arc-shaped sole, I had a sense of positivity and well-being. In the words of my friend: “Because walking in mbts causes the ground to no longer seem level and steady, the body is forced to devise a means of compensating for this change and establishing stability. The curved sole structure of mbts is the most important factor in their functionality. This integrated balancing area demands a rolling motion that is both active and controlled, and it has the potential to assist the body in improving its balance and posture when doing activities such as standing and walking “.. When it comes to the treatment of issues affecting the back, hips, legs, and feet, mbt shoes are beneficial. The construction of the sole of the MBT shoe is meant to create a natural plateau. Stepping on the earth feels soft, yet it is not stable. This is the first problem that comes with mbt, which stands for masai barefoot technology. When you wear mbt shoes, your motor and sensory systems will react quickly to the proper muscles, which will result in the muscles making suitable movements and improving blood circulation. The foot joint is responsible for maintaining a positive balance, which allows the foot to finish its physiological nature of the scroll movement. It is possible to lessen the strain and stress on your feet by effectively controlling the foot scroll movement. This will also boost muscular activation, which will allow your feet to get excellent mitigation. By stimulating the tiny muscles that surround the joints of the spine, mbt shoes may protect the spine from the effects of trauma. When you walk with it, you may further relax the muscles in your back. When walking with mbt, you may efficiently exercise the tiny muscles surrounding the joints. This is accomplished by increasing muscular strength, which in turn burns more fat. Walking is a pleasurable experience, and it also promotes weight reduction via training advantages. I was interested in mbt, so the next day I went out and found one for myself. After wearing mbt shoes for a period of months, I have discovered that I have undergone significant changes, becoming more attractive and healthier. like if “Cinderella” were transformed into a stunning “princess.” shoes for my mbt workouts that help me feel more powerful and confident. My prince is also becoming more like me, and he is becoming more self-assured. He wants to spend the rest of his life with me. The MBT helped me achieve both happiness and health. If I had to choose, I would say that my “crystal shoes” are my mbt shoes.
RED WINE ALLERGIES
My allergy to red wine is a mystery to me. What is it about red wine that causes me to have an allergic reaction? Due to the fact that they do not experience any adverse responses while drinking white wine, the majority of individuals come to the realization that they are allergic to red wine. For some people, drinking red wine might result in headaches, and it can also cause their face to go red. I’ve even picked up on the notion that drinking red wine might lead to congestion. I would want to make it clear that I do not suffer from an allergy to red wine; but, as a sommelier, I often encounter queries or concerns about red wine allergies. An allergy to red wine is said to be caused by tannins, according to some individuals. Although it is often believed that tannins are the source of red wine allergies, there are two increasing hypotheses that vary from the hypothesis of tannin-allergy. These theories include sulfites and histamines. There are a few theories that explain why individuals feel they have red wine allergies. Sulfites are a kind of preservative that is used in the production of wine, and it is thought that it is possible to have an allergy to sulfites. There is a tendency to detect more sulfites in red wine than in white wine. This is due to the fact that the process of making red wine might be longer and/or more involved. Having said that, it is widely accepted that sulfites are present in the majority of wines. There are even sulfites that may be detected in beer. I don’t really buy into the theory that sulfites cause red wine allergies because it seems like if you were allergic to sulfites, you wouldn’t be able to drink either red or white wine. However, if you are allergic to sulfites, then a lower presence of sulfites can probably mean that you are less likely to get an allergic reaction (if you are allergic to sulfites). In my opinion, the explanation that makes the most sense is that the individual is allergic to the histamines that are found in red wine. There are histamines found in grape skins. To explain, histamines are a substance that certain people in the human population are allergic to. In the event that you are sensitive to pollen, dust, or other allergens, you are allergic to certain histamines. This is the reason why there are medications for allergies that are referred to as “anti-histamines.” Considering that I am a sommelier and not a scientist, I am certain that there is a far more comprehensive explanation of what histamines are. Because of the presence of histamines, I believe that red wine allergies are caused by histamines. After pressing the juice, the skins are allowed to rest for a considerable amount of time, during which they absorb the color of the grape skin. This is the reason why red wine is red. Now, the skins of grapes include histamines; hence, if the juice that is squeezed for red wine ferments along with the skins, this indicates that the juice is absorbing everything that is contained in the skins, which would include histamines. Assuming that you are allergic to red wine, you may want to do a little experiment. Before consuming red wine, you may want to consider taking an antihistamine. Nevertheless, be sure to check the label to ensure that it is safe to consume! sincerely yours, – present-day sommelier www.themodernsom.blogspot.com
DON’T FEAR THE SOMM!
It is your buddy to have a sommelier. We are aware that the majority of individuals do not possess a comprehensive understanding of wine, and even if they do, it is possible that they are not acquainted with the wines that are offered at the restaurant where they are eating. Aside from the fact that you should choose a wine that you would like drinking, selecting the appropriate wine to go with your meal is a science in and of itself. It is true that food matching is a science; the science of wine pairing involves a number of considerations that you need to take into account in order to make your dinner more enjoyable. It is possible that your supper may be ruined if you choose the incorrect wine to combine with your dish. There are even wine matching menus available at certain establishments. So, this is the reason why we are here! Do you know of any sommeliers that get irritated when you purchase inexpensive bottles of wine or request wine by the glass? In the same way that there are meal servers who get irritated when a big party arrives and spends less than a table for two, an example of this would be the situation. Although we are here to generate money, a skilled sommelier is not concerned with that aspect of the job. You may be wondering why we do not care about it. mainly due to the fact that genuine sommeliers are really enthusiastic about wine, express their enthusiasm for it, and want you to have the same experience. When it comes to sales, even if you purchase a bottle of wine that is inexpensive, if we assist you in choosing the appropriate wine to complement the cuisine you are eating, there is a strong probability that you will return to our store and trust us to pick the appropriate wine for you (repeat business). People coming back because of a wine that I choose is something that I really like. When it comes to selling pricey bottles of wine, the majority of sommeliers who are aggressive about doing so are probably those who work in restaurants that are not very successful. I will be ecstatic if I am able to sell fifty dollar bottles throughout the night and everyone appreciates them. I was successful in my career, I earned money, and I left a lasting impression on others. If you are at a restaurant that has a sommelier, you should make advantage of who they are! We are not here to speak down to you or to walk behind you and laugh at how little you know about wine. We are here to engage in conversation. The question is, if you are going to spend forty dollars, fifty dollars, or five hundred dollars on a bottle of wine, would you not rather make sure that you are purchasing something that has been chosen by a professional, or would you rather spend the money and purchase something that is terrible and ruins the flavor of the food you are eating? Let me put it another way: if you think that forty dollars is a lot of money to spend on a bottle of wine, would you simply go through the menu and take a chance on the price, or would you at least let me select the bottle that is appropriate for forty dollars? Don’t be afraid of the soon! I am yours truly, the contemporary sommelier XxXXI
PHOENIKS WILL OFFICIALLY TAKE PART IN FOODSERVICE AUSTRALIA
It was revealed that the largest provider of European commercial catering equipment in Australia would be present at foodservice australia, which is considered to be one of the most important events in the hospitality and foodservice industries. To be more specific, it will take place at the Royal Exhibition Building in Melbourne from the second to the fourth of June. The phoeniks will present projects that have been completed successfully in the recent past, as well as brand-new, cutting-edge commercial catering equipment. Among the several food and hospitality industry exhibits that are held in Australia, foodservice Australia is becoming an increasingly significant topic. Phoeniks is going to showcase some commercial catering equipment that is of remarkable quality. For example, the breakthrough piece of catering equipment known as the Flexichef has been available for distribution in Australia since January of 2013. Phoeniks is the only supply company in Australia that is capable of supplying such an excellent piece of catering equipment for commercial establishments. The company that is responsible for the design and production of the “flexichef” is mkn, which is an exclusive partner of phoeniks. The term “flexichef” refers to a piece of commercial catering equipment that is of the finest quality and is acknowledged as an extraordinary invention. In point of fact, it is one of the most significant breakthroughs that has ever been developed in the hospitality industry: When it comes to the technological advancements in commercial catering equipment, “flexichef” has undoubtedly shattered records, as shown by the fact that it has won multiple innovation awards. Providers of commercial catering equipment in Europe continue to place a significant emphasis on providing excellent customer service. Since the beginning, Phoeniks has placed a significant emphasis on providing excellent customer service when it comes to the management of commercial catering equipment projects. Not only is it vital to give their customers with commercial catering equipment of the highest possible quality, but it is also as essential to provide the finest possible service and guidance to their customers. It is essential that all criteria and demands be satisfied, and that all deadlines be adhered to in a stringent manner: One of the most important factors that contributes to the success of Phoeniks, according to the CEO of the company, is the implementation of a stringent policy for customer care. In order to make customer service even more important, Phoeniks developed a large network of skilled technicians who are local to Australia. In the event that something goes wrong with any piece of commercial catering equipment, these professionals are able to quickly intervene and fix whatever is wrong. additionally, phoeniks disposes of enormous stocks of spare parts for every piece of commercial catering equipment: ventilated ceilings, vegetable slicers, combi oven, commercial brat pans, and other varied pieces of commercial catering equipment. The fact that they have such enormous stockpiles enables them to fix any product, at any time, wherever in Australia. New commercial catering equipment implies that phoeniks will be able to work on new and fascinating projects. Starting at the beginning of 2013, Phoeniks was responsible for managing significant and successful projects for well-known hotels, restaurants, and cafés in the cities of Melbourne, Sydney, and Perth. They did, in fact, bring a large quantity of brand new professional catering equipment along with them. The goal of Phoeniks is to create, develop, and manage commercial catering equipment projects that are ever larger and more extensive over the whole of Australia. In addition, they want to further communicate with the commercial catering equipment projects that they are working on. As a result, the most influential person in Australia will disseminate further facts about their commercial catering equipment initiatives. They actually want to show and prove that the commercial catering equipment of the highest quality that they have been supplying has contributed to the development of the Australian food and hospitality industry a great deal. Sharing relevant information is something that is important for the project managers in Phoeniks. To this day, Phoeniks is pleased to continue to play such an important role and to contribute to the growth of the hotel business in Australia. It is reasonable to anticipate that phoeniks will be involved in an increasing number of fascinating commercial catering equipment projects and remarkable developments in the year 2013.
PHOENIKS – AUSTRALIAN SUPPLIER OF EUROPEAN CATERING EQUIPMENT – WILL TAKE PART IN FOODSERVICE AUSTR
A few days ago, the well-known catering equipment manufacturer in Australia made the announcement that they would be attending foodservice australia, which is considered to be one of the most important events in the hospitality and food sector. The large European supplier of catering equipment guarantees that they will present new machines that are designed for commercial kitchens. Additionally, they will disseminate some videos and demonstrations of the most recent pieces of cutting-edge catering equipment that they have begun distributing in Australia since January 2013. A cutting-edge piece of catering equipment known as the “flexichef” will also be shown by Jacques Morin, the Chief Executive Officer of Phoeniks International. The flexichef is a piece of catering equipment that is created by MKN, which is one of the primary partners of Phoeniks. It is a piece of equipment that every chef in the world wishes they had in their own commercial kitchen. Fantastically built and outfitted with a sophisticated technological system, the flexichef is without a doubt the most handy and user-friendly appliance available. There is a possibility that attendees for foodservice Australia 2013 will have the opportunity to see how well catering equipment may operate. foodservice australia is going to be an exciting new event for phoeniks. The company that supplies catering equipment of the highest quality in Europe is going to introduce its most recent catering equipment, which includes the flexichef, in addition to other successful projects that have been carried out all over Australia. In the beginning, the purpose of foodservice Australia was to provide assistance to professionals in the hospitality business, particularly those working in the catering equipment industry, by assisting them in developing more meaningful connections. A turning point for Phoeniks was October 2012, when the business that supplies the finest catering equipment that Europe has to offer celebrated its fourth birthday of activity in Australia. Phoeniks has four years of significant expertise in the field of catering equipment in Australia. A large number of prestigious restaurants, cafés, hotels, and other businesses and institutions (such as the parliament house, for example) that own large commercial kitchens or canteens have been equipped by the supplier of catering equipment. These establishments have become significantly more efficient as a result of the introduction of innovative catering equipment. Beginning today, Phoeniks is able to provide delivery of all varieties of catering equipment to each and every capital city in Australia. This includes ventilated ceilings designed by Hydria Gif, combi ovens and brat pans manufactured by MKN, vegetable cutting machines manufactured in Switzerland by Brunner, and many other types of equipment. For a period of four years, catering equipment of the finest quality was imported from Europe to Australia. Not only does Phoeniks collaborate with the most inventive brands in Europe to design and manufacture the most cutting-edge catering equipment, but they have also been able to establish a vast network of locally experienced specialists that are situated in each and every major city in Australia. In the event that there is a problem, they will quickly come to the location and repair any piece of catering equipment that was supplied by phoeniks workers. Jean-Jacques Morin, the Chief Executive Officer of Phoeniks, said that “keeping our clients delighted is the key to our success.” In point of fact, providing excellent customer service is of the utmost importance for phoeniks. It is essential that catering equipment projects constantly fulfill timelines and the unique requirements of customers.
A DIRECTORY OF ARTICLES
In the sentence “submit your articles to.com,” replace our web address with your own, and replace the phrase “submit your articles to.com” with a term that defines your website. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. In the sentence “submit your articles to.com,” replace our web address with your own, and replace the phrase “submit your articles to.com” with a term that defines your website. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website, and our web address should be replaced with yours. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. In the sentence “submit your articles to.com,” replace our web address with your own, and replace the phrase “submit your articles to.com” with a term that defines your website. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website, and our web address should be replaced with yours. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. “> It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website, and our web address should be replaced with yours. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website, and our web address should be replaced with yours. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website, and our web address should be replaced with yours. In this manner, the phrases that you use to describe your website will be connected back to your website, and the search engines will correlate those terms with your website. It is essential that you ensure that your author information is included at the conclusion of the article, since we may choose to publish your piece on our article feeds and/or our network of reputable websites. Adding a link to your website is as simple as entering the following information into the article section that is located below your link code. Make sure to send your content to.com. The sentence “send your articles to.com” should be replaced with a phrase that characterizes your website,
THE WORLD’S 50 BEST RESTAURANTS 2013
On Monday, April 29th, the London Guildhall will play host to the eleventh annual World’s 50 Best Restaurant Honors. These awards are presented annually. Restaurant magazine is in charge of organizing the award ceremony, which is a celebration of the world’s most renowned chefs, restaurateurs, and culinary experts. San Pellegrino and Acqua Panna are the sponsors of the event. Every year, the awards get a great deal of attention and admiration from people all around the world due to the fact that they create a great lot of interest within the culinary sector. During the course of the previous year alone, the official website for the event was accessed by more than two million individuals, proving the event’s enormous popularity. Among the categories are the Silestone Chef’s Choice Award and San Pellegrino’s World’s Best Restaurant, which is considered to be the most desired accolade that is available. Nadia Santini, who was awarded the title of world’s best female chef by Veuve Clicquot in 2013, and Alain Ducasse, who was awarded the Diners Club International Lifetime Achievement Award, are the two individuals who have been presented with the results that have been announced prior to the ceremony. The sustainable restaurant award, which is sponsored by Zacapa, is another new category that is being launched this year. Zacapa is the title sponsor for this award. The restaurant that has shown the greatest levels of environmental and social responsibility during the course of the year will be the one to emerge victorious. The voting panel is made up of representatives from 26 distinct areas located all over the globe. The members of each region are formed of well-known food reviewers, chefs, and restaurateurs. You can read ultra vie’s informative briefing of the awards event, and after the distinguished ceremony, you should make sure to check out their blog to uncover all of the unique results from the world’s 50 best restaurants 2013 awards. – William Westcott Robbie