SEMINARS ARE RESERVED FOR VIP ATTENDEES & PRESS
ALL OTHER GUESTS, SPACE AVAILABLE BASIS, $10 FEE PER SEMINAR
7PM Basics of Distilling hosted by Master Distiller Phil Prichard
7:45PM How to Taste/Judge Rum hosted by Jack Robertiello
8:30PM History of Rum hosted by Author & Writer Ian Williams
9:15PM Mixology hosted by Cocktail Historian Phil Greene
Jack Robertiello of Drink Ink is Co-Host of the Polished Palate Annual Rum Competition. Jack has worked with or written about beverages, food and restaurants for most of his adult life. Jack is the former Editor of Adams Beverage Group on-line and Editor-in-Chief of Cheers Magazine. Mr. Robertiello is also the co-Host of the Polished Palate International Rum Festival, which takes place in Tampa each Spring.
A frequent speaker at conferences and meetings and spirits judge, he also is the author of “Mangia: The Best Italian Food In NYC.” He’s written for the TV Food Network, Metropolitan Home, New York, the New York Daily News, the Washington Post, Caribbean Travel and Life, Simply Seafood, Delicious, and Americas magazine, where he has been food columnist and contributing editor for more than 10 years.
Robertiello is a member of the Museum of the American Cocktail, the International Association of Culinary Professionals and SlowFood. He will be hosting the New York Spirits Awards June 1009
Ian Williams has been a judge at the Polished Palate Annual Rum Competition for three years. Ian authored ‘Rum: A Social and Sociable History of the Real Spirit of 1776’. This often rollicking page-turner, quite an achievement for a non-fiction ‘thriller’, traces the root of all rums (rhums, cachacas, aguardientes) from the first planting of sugar cane. Ian Williams describes his subject as the "Global Spirit with its warm beating heart in the Caribbean." Williams traces the uniquely Caribbean origins of rum, "the common factor for the whole region, Spanish, Portuguese, English, French, Dutch or Papiamento-speaking."
Philip Greene is an attorney, writer and cocktail historian living in Washington, D.C. He is one of the founding members of the legal counsel to the Museum of the American Cocktail, based in New Orleans. In his ‘day job,’ Philip is an intellectual property attorney with the U.S. Department of Commerce, and recently concluded a one-year teaching fellowship in Internet law at Victoria University in Wellington, New Zealand. Having roots in New Orleans, Philip is an authority on New Orlean’s history and its rich cocktail tradition, and his Orleanian ancestors include Antoine Amedee Peychaud, the creator of Peychaud’s Bitters, and the father of the original Sazerac cocktail.
Phil also is working on a book titled " To Have and Have Another - The Hemingway Bartender's Companion”, and presented a seminar by that name at the 2008 Tales of the Cocktail event in New Orleans. Phil also offers consulting services for the spirits, bar and restaurant trade, and is a Brand Ambassador for Domaine de Canton French Ginger Liqueur.
DOMAINE DE CANTON FRENCH GINGER LIQUEUR