Move over Ralph Lauren and Coke, Bouillon Cubes Were First Olympic Sponsor

As the Running of the Bulls comes to a close in Pamplona, Spain, all eyes will soon be turning to the London's Summer Olympics.

And you are correct, if it seems that there are almost as many sponsors for the Olympics this year as there are athletes. After all, the Games, which began in 1896, are expensive and the seemingly endless bills for lodging and arena construction have to be paid.

Indeed, heavy governmental funding for the Utah 2002 Winter Olympics, not to mention that the Olympic torches used were made in Burma, have been very stressful topics for the Republican candidate, Mitt Romney, in the current US presidential election.

So as you might have expected, commercial sponsorship has been a controversial element of the Olympics since its beginning. But did you know that its first official sponsor was the company that first offered soup made from bouillon cubes to tired athletes?

That's right – bouillon cubes, those invigorating little compact squares of concentrated soup.

Even less known is the fact that Nicolas Apperts, who first marketed bouillon cubes, also invented the process of canning as we know it today. A failed champagne producer and an unsuccessful innkeeper and chef, Nicolas Apperts was a man who collected talents to seemingly no benefit.

But when Napoleon announced he would award a huge cash prize to anyone who could develop a method to preserve food for his far-flung army, Nicolas Apperts knew his day had come

As an unsuccessful chef, he well understood spoilage. As a failed winemaker he knew bottling – especially champagne.

As a result, he developed a method so simple, so obvious it had been overlooked by everyone else. Just put the desired food in a bottle, top it off with a liquid sauce, seal the bottle like a champagne bottle and then heat the bottle until the internal liquid boils.

It worked! Nicolas Apperts received the award, got the huge government contracting and built the very first commercial bottling plant.

It was in the research lab of his newly flounded company, that he reduced soup to its most compact form to the delight of weary athletes and hurried chefs everywhere.

And what better place to first demonstrate the "Cube's" restorative powers to the public than at the 1908 Summer Olympics, where Dorando Pietri, the couragous Italian Marathon Runner AND pastry chef, enjoyed its nurturing and resorative powers. (And what chef would not identify with his final push in their own effort to make it through a long and seemingly endless day of effort).  

Video Text by Sir Arthur Conan Doyale, Famed Author of Sherlock Holmes Novels

So let us never underestimate the power of the small, the few, be it a single world-class athlete or a tiny little bouillon cube in the hands of a creative chef who can inspire us all!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Waldorf Astoria Hotel Gladly Welcomes Newlyweds Again for $16.80 Room Rate

Some hotels do it with a style that endures and one such hotel is certainly the famed Waldorf Astoria Hotel in New York City.

And nothing demonstrates that elegance better than the fact that Isidore and Joan Schwartz will return to the Hotel to celebrate their wedding reception and overnight honeymoon first held there 60 years ago. In 1952 Harry Truman was the American president and America’s unofficial movie princess Grace Kelly was planning her wedding to Monaco’s Prince Rainier.

Back at the Waldorf the couple’s catered steak wedding dinner was a mere $4.75 per guest. How times have changed. Today's rates start at $319.

But not for the Schwartzs. You see the Waldorf has a little known tradition of welcoming back guests at the original rate charged when they return to re-celebrate major life events first hosted at the Waldorf. What style! (And what positive image branding for a mere $16 plus! Brillant marketing positioning!)

So on their anniversary date Isidore and Joan Schwartz, now 88 and 82 years old, will return to the Waldorf Astoria for the warmest of welcomes as they celebrate 60 years of married life with family and friends.

And the Schwartz’s room charge – same $16.80 originally charged in 1952. This time they might even decide to ask room service for champagne and caviar. Why not – they’ve earned it! Just Look at those happy faces!  

So well done Waldorf! You set the standard, just as this amazing couple has done!

 

Now  (2012) 

Then (1952) 

Congratulations and Best Wishes Always!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Discover Hollywood's Favorite Foods and Champagne Cocktail at the 2012 Governors Oscar Ball

Sunday, February 26^th is Oscar Night in Hollywood this year. And while the stars and artists of all things cinema will be watching the award ceremony at the L.A.’s Kodak Theater, chefs and event designers around the world will be analyzing the cuisine and décor at the offical post-gala Governors Ball.

Once again Cheryl Cecchetto will produce the must-be-at event with Wolfgang Puck overseeing the cuisine along with pastry chef Sherry Yard. This is the 18^th year that Chef Wolfgang has directed his Spago staff to cheer the winners and comfort the losers, all with his hallmark flare and creativity.

And this year is no different with some exciting changes in store. Unlike past evenings, this year’s event is no longer a formal sit-down dinner. Surprise-surprise. There will also be no buffet tables or long lines straining to grab a bite from crowded tables. Even bigger surprise.

Instead 550 pieces of customized furniture will be brought in to create a dazzling lounge, created with a welcoming open floor plan that will surely say ‘You can NOW relax and have some fun” to all with that sought after invitation card as all the food will be directly tray-offered to the lucky guests.

Yet soft suede, red roses, sparkling crystals and purple drapes still mark the event as one with classic Hollywood glamour.

And then there will be the food as only Tinsel Town can do it – 1450 pounds of Maine lobster for petit tacos for starters and finally dessert mouse served in golden hued eggs. Ah Hollywood!

But what’s a party without a cocktail – the Governors Ball has always had its very own signature one, thanks to the very elegant champagne of Moet & Chandon. So without further delay, card please – recipe card, that is…Enjoy!  

RED CARPET GLAMOUR COCKTAIL 

• Fill a chilled champagne flute ½ way with ice.
• Stir 1 ounce of fresh-squeezed sour mix (see below) and Hum Botanical Spirit with fresh ice.
• Strain into flute to fill ½ way.
• Top with Moët & Chandon Imperial.
• Garnish with a single rose petal.
• Continually refresh as needed with champagne.

Sour Mix: Combine 1 cup sugar with 1 cup water until sugar is completely dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Snowflakes and Champagne Bubbles Will Be Major Holiday Themes as Sak Lights Up NYC in Amazing 3-D Style

New York it is a visual treasure during the December holidays. First there was Lady Gaga's designer Windows at Barney's - very modern, very cutting edge.

But last night Sak may have stolen the show with their stunning visual light display shown on the side of their famed Fifth Avenue store.

Expanding on their traditional snowflake theme, the designers at Iris worked with Terron Schaefer, group senior vice president of creative marketing at Saks, added champagne bubbles this year. The result was a moving dance of motion and meaning and is simply unforgettable. 

Initially the snowflakes and bubbles competed with each other but finally joined together to represent the concept of diversity as a positive force in our world. Even Sak’s shopping bags and jewelry echo this theme of unity – one that hotels know well.

 

With such a stunning display nightly on Sak’s wall (and guaranteed to be seen around the world via the Internet), snowflakes and champagne bubbles are sure to be popular themes for this winter season. 

And why not – they dazzle, they sparkle – each unique, each special just like the many guests that will celebrate in the lobbies and guestrooms of the world's hotels.

Because our staffs also represent that diversity, may we also sparkle and shine this holiday season as we serve and present an example of peace and harmony to a world that too often forgets what is possible with a smile and an understanding heart.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Patrón Spirits International to Spend $8 Million to Promote Ultimat Vodka

Four years ago Patron Spirits bought Ultimat Vodka.  Initially introduced in 2008 (just before our current economic ups-and-downs) in Boston, San Francisco, Chicago, New Jersey and New York, it is currently available in all 50 U.S. States. Yet last year just 23,000 cases were sold. Ouch!!!

Considering the volume of vodka sold by others (think multi-million cases here), Patrón Spirits has decided to launch a new 8 million dollar marketing campaign for their new vodka, using the tag line “Find Balance, Find Ultimat”.

All the resulting publicity will highlight achieving a needed balance between work and fun.

The “Balance” theme is perfect for Ultimat as it is the only vodka currently crafted that balances a blend of wheat, rye and potato that creates a singularly unique beverage.

Extensions of the theme also include “Live Ultimately” and “Good, Better, Ultimat”.

Even the bottle captures the theme as a small glass bubble is suspended in the base of the bottle like an expectation of the enjoyment to come once open and shared.

Given the marketing success of Patrón Tequila (currently ranked as the number one ultra-premium tequila in the world), Ultimat is sure to soon be, well, an ultimat- ly popular vodka in a world seeking balance (and comfort) in these troubled times.

Post Note - October 4, 2011

While the marketing of Ultimat Vodka is focused on “balance”, Marriott Hotels & Resorts are launching a US $6 million global advertising campaign emphasizing that guests will “Experience More at Marriott”.

Highlighting the theme of “more” are six custom illustrations created by the world famous artist Kareem Iliva (who has created art for the likes of Chanel No. 5 and Champagne Perrier-Jouet, to name only a few). The eye-catching art will be featured in 26 gateway airports and feature watercolor silhouettes on background images of Marriott hotels in London, Beijing, Aruba and Pune, India.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011