Cap Maison, a beachside five-star resort located on the northwest shore of Saint Lucia, launched its newest restaurant addition, The Naked Fisherman Beach Bar & Grill. Set on the resort's secluded sandy beach, the "Smuggler’s Cove," the restaurant is one of the few beachside eateries on the mountainous and rocky island.
The Naked Fisherman was created by Cap Maison's Welsh-born executive chef Craig Jones, who has been at the helm of the resort's Cliff at Cap restaurant since it opened in 2008. In the past year, chef Jones has also created the island's first pop-up dinners, set to take place at interesting locations such as an 18th-century fort on Pigeon Island, and the majestic ship Brig Unicorn, which was used for the movie Pirates of the Caribbean.
Chef Jones’ newest restaurant creation, The Naked Fisherman, is set to be a place "where sand in the toes and a rum punch in hand are the way to go," according to a recent press release. Designed as a modern take on the classic Caribbean beach shack, diners at the restaurant can enjoy listening to crashing surf and Caribbean music in a casual dining environment. Though part of the Cap Maison resort, the 36-seat Naked Fisherman is open to the public as well. And as for the name, here comes the interesting part: When Saint Lucian fishermen come in to the shore along Cap Maison in the early morning, many of them prefer to fish in the traditional manner — stark naked — as they dive for fish.
To celebrate this Saint Lucian tradition, chef Jones has designed a grill-centric menu with an emphasis on fresh seafood barbecue, served both for lunch and dinner. Seafood highlights include a grilled island catch-of-the day with pumpkin and coconut curry, and grilled spiny lobster tail, while carnivores can enjoy sticky pulled baby back ribs or a grilled Wagyu burger. To pair with the beachside meal is a big selection of drinks, including rums, wines, cocktails, and beers, and of course, the signature (and potent) rum punch.
Caribbean Youth Film Festival competition opens
The Caribbean Youth Film Festival this year celebrates its eighth anniversary.
Having employed as its mechanism a strategic module of teaching the art of film and television to youth, one of the festival’s main objectives is the building of uniquely holistic and productive citizens.
Festival Director Colin Weekes, stated that participation has grown from local to regional with an abundance of interest being shown from the youth of the Eastern Caribbean and beyond. Weekes also explained that the shift in dynamics due to the COVID-19 pandemic, allowed for an international pool of professors as well as particpants.
“One of the first things that we had to do were the usual workshops online, however this allowed us to have more capacity to bring in more persons and more professional filmmakers. Persons like of Carl Scrowfield who is an Oxford professor, and Leslie Anne, the managing director from Film TT joined us. We also had a cohort of OECS filmmakers from Antigua, Guadeloupe, and Dominica. The discussions over the six weeks were very informative, and very educational.”
This year, the Caribbean Film Festival competition is being held under the theme “COVID Diaries”, giving young people the opportunity to express themselves and portray their experiences through film.
“We know it is not just an economical crisis, it is a social crisis as well. So we’re hoping that they will go out, conduct interviews, and tell their stories of their experienced during COVID-19,” Weekes said.
In an effort to support the youth and develop the film industry, Export Saint Lucia has partnered with the Caribbean Film Festival for competition. Hyde Constantine-Felix, Client Manager of Marketing and Promotions at Export Saint Lucia, said: “This festival is all about raising awareness of the film festival and raising the standard of the film festival, and for us at Export Saint Lucia this is one of the goals of our export strategy. We aim to take our films beyond our shores and provide support for the next generation interested in this sector.”
The COVID Diaries film competition was launched on aug. 24, at the Export Saint Lucia headquarters.
BARBADOS’ newest hotel opened yesterday under bright skies and brighter smiles as team members joined with management to form a guard of honour and welcome the first guests to Sandals Royal Barbados, the latest and most opulent resort in the Sandals Resorts International (SRI) chain.
It was a historic moment, filled with excitement as the white Rolls Royce pulled up to the resort’s main lobby and butlers opened the door to greet Thomas Hare and Shaunagh Anderson, of the United Kingdom.
Sandals Team Members on hand for the official opening of Sandals Royal Barbados.
The smiling couple was met by hotel General Manager, Fernand Zievinger, and Resort Manager, Patrick Drake, then ushered through to the Butler Elite service for check-in to begin their new Luxury Included® vacation.
Sandals Royal Barbados is the all-new, 222-room all-suite resort and when adjoined with sister resort Sandals Barbados, brings the room count to 502 — making Sandals the largest hotel operator on the island and providing employment for over 1,100 persons.
“Today went very well and was a proud moment not only for us (Sandals) but Barbados as a whole as we enter a new era on the island. The staff, I can’t thank them enough for making it all possible. There was so much team work behind the scenes to make today happen and deliver the Caribbean’s latest in luxury vacations with our new Sandals Royal Barbados,” said Zievinger.
Also in attendance on this special day was SRI Chief Operations Officer, Shawn DaCosta, who welcomed the new team members and spoke of the joy of seeing Caribbean unity at its best in making a dream come true.
“As a company, we are proud to open our second resort in Barbados and we are very happy to have welcomed 600 new team members to the Sandals family. “I would like to thank our opening team which stands at over 100-strong that came from our head office in Jamaica and our resorts throughout the Caribbean to infuse the Sandals culture into this new resort. This was done to ensure that we consistently deliver on our Chairman’s philosophy of giving the guests more that they expect,” said DaCosta.
The resort features a number of Sandals firsts, including the first rooftop pool and bar (Sky Bar), the first 4-lane bowling alley (Lover’s Lane Bowling Alley), the first men’s only barbershop (Clip Yard) and two new restaurant concepts – American Tavern and Chi Asian Fusion. The resort also has signature accommodations, including the magnificent Skypool Suites, Swim-up Suites, and Millionaire Suites, world-class international cuisine at six restaurants, and a 15,000-square feet spa.
Stunning ocean views, an amazing glass front infinity pool at the beach front, a rooftop infinity pool, Butler Elite service and exclusive exchange privileges with nearby Sandals Barbados define the new Luxury Included® experience at Sandals Royal Barbados.
Chairman of Sandals Resorts International, Gordon “Butch” Stewart, echoed congratulations to the Sandals Royal Barbados team and expressed his pleasure on the opening of this newest resort.
“There’s a saying about saving the best for last and this year, I think we truly have. Just in time for Christmas and New Year’s Eve and as we promised, it’s my pleasure to announce the opening of the all-new, all-suite Sandals Royal Barbados.
“At the start of this project, we promised a true game changer, designed to complement the adjacent Sandals Barbados, and we have done just that. I personally want to thank all the local contractors and tourism stakeholders who worked alongside us to make this project a success. To our employees, those who are just joining us and those who have been with us every step of the journey, thank you for your commitment and we look forward to more exciting times ahead,” said the Chairman.
KaiKai Chicken Opens in St Lucia
If Brisbane’s love affair with fried chicken ever has an endgame, this might be it.
KaiKai Chicken opened in St Lucia last week and locals and students have been crowding through the doors ever since. Why? First, there’s the unlimited Korean, American and South East Asian-style fried chicken. Then, the bottomless dirty fries. Also, the salad bar and hot station with never-ending pasta, pizza and dessert. It’s Sizzler, but good.
For a few extra dollars you can wash it all down with unlimited homemade iced tea (otherwise, there’s a clutch of imported beers from Korea, Japan and Thailand and the option to BYO wine).
Owners Phillip and Michael Tan are longtime Brisbane hospitality vets. Phillip says he and Michael put all of their accumulated experience into KaiKai. “The response from people has been really positive,” he says. “Social media has blown up.”
KaiKai came after the two brothers embarked on a lengthy holiday in South East Asia, tasting their way through the region. Phillip and Michael's trip, as well as a bit of inspiration from their partners who are from Japan and Korea respectively, informed what they wanted to do with their St Lucia restaurant: generous servings and big flavours in a casual environment.
It probably helps that KaiKai is part of the Hawken Drive shopping precinct, right next to the University of Queensland. The downstairs digs can seat more than 100 people, bright red booth-style seating offset by AstroTurf covered walls. Large flat-screen televisions play an endless rotation of K-pop to keep the giddy vibes going.
The Tan brothers aren’t done yet. “We’re bringing in an a la carte lunch menu, which will be Japanese-Korean influenced,” Phillip says. “Also [we’re adding an] unlimited ribs option to the buffet.”
1/225 Hawken Drive, St Lucia
0490 793 890
FOOD NEWS: SAUCED PASTA BAR OPENS IN ST KILDA, SAINT LUCIA OPENS IN WINDSOR AND DUTCHESS’ NEW LATE NIGHT MENU
St Kilda’s historic ‘Mirka’s at Tolarno Hotel’, once the site of one of Melbourne’s most famous gallery/café by artist Mirka Mora, will be given new life and re-emerge as the third location for rapidly-expanding casual dining offering, Sauced Pasta Bar.
Sauced has signed a 15-year lease on the two adjoining retail tenancies, with the larger to become the brand’s third Sauced location, and the smaller of the two to be transformed into a relaxed bar and café under a different name. Originally built in 1966, the art gallery and café was run by the famous artist and her husband, known for significantly influencing Australia’s contemporary art scene. A number of her heritage-listed murals and installations are still in place, and are set to be retained under Sauced’s new design concept.
The space is currently undergoing minor renovations to accommodate seating for approximately 60 guests inside and an additional 28 seats along the street front, with the new Sauced set to open its doors on August 18. The brand’s evolution from a quick service restaurant into a more refined, casual dine-in offering, has been spurred by the rapidly changing customer needs that has seen a renaissance in casual dine-in offerings that encourage a longer dining period and more casual grazing over drinks.
For more information on Sauced, its locations and the menu items on offer visit www.saucedpastabar.com
SAINT LUCIA BRINGS A COMBINATION OF CARIBBEAN, CUBA AND THE GULF COAST OF THE USA TO CHAPEL ST, WINDSOR
The newest restaurant to grace the vibrant Windsor Quarter on Chapel Street is Saint Lucia, combining a trio of flavours from the Caribbean, Cuba, and Gulf Coast of USA. Saint Lucia presents a balanced fusion of colourful, culinary dinner culture with good old-fashioned hospitality.
With over thirty years combined hospitality experience, wanderlust owners Stephanie Harris and Charlie Ranken are passionate about creating a warm, relaxed space without sacrificing great service. Displayed keepsakes collected over the years showcase a treasure trove of travels and nostalgic experiences.
Saint Lucia has put a modern spin on famous Cuban staples such as coconut Kingfish ceviche and Cuban Corn on the Cob, and those with a more serious appetite can try the House Smoked Caramelised Beef Brisket or the Jerk salmon. For dessert, sample the the hazelnut chocolate chip cookie “cup” filled with peanut butter mousse, dulche de leche the Dominique Ansel inspired and the very decadent Milk + Cookies is sure to have any sweet tooth salivating for more.
Of course no Caribbean inspired restaurant would be complete without rum and Saint Lucia’s carefully curated rum list rolls off the tongue like a collection of passport stamps. With rums from countries such as Saint Lucia, Cuba, Trinidad and Barbados you can take that Caribbean mini break you’ve been dreaming of without leaving Melbourne.
78 Chapel Street Windsor | Tuesday – Friday 5pm – late | Saturday & Sunday 2pm – late http://www.saintluciawindsor.com.au
DUTCHESS APPOINTS NEW CHEF AND RESTAURANT MANAGER, AND LAUNCHES NEW 3AM MENU
2016, award winning Dylan Kemp has been appointed Head Chef and Sophie Johnston as Restaurant Manager and Sommelier at the Manhattan-style Melbourne CBD restaurant and bar Dutchess. Kemp, who held the position of Head Chef at the esteemed two-hatted Royal Mail Hotel in Dunkeld, started his career in New Zealand in 2003 and has had numerous high-end roles including Sous Chef at The Point under two-hatted chef Justin Wise, who was responsible for launching Dutchess onto the Melbourne food scene some 18 months With Justin’s move to open a large bar & restaurant overlooking Darling Harbour in the Barnangaroo precinct in Sydney, Dylan was the top of his list to step into the kitchen which Justin was responsible for opening. “When I was approached by Justin to come and run the kitchen at Dutchess, I jumped at the challenge”, Kemp said. “I loved my time at the Royal Mail, but was ready to be a part of the big city food scene. I’m excited to bring my paddock-to-plate rural style and incorporate it at Dutchess”, says Kemp.
Meanwhile, Sophie’s ability to perfectly match food with wine and charismatic personality has seen her work with the likes of George Calombaris at The Press Club, Neil Perry at Rockpool Bar & Grill Melbourne, Nobuyuki “Nobu” Matsuhisa at Nobu Melbourne and also at Maze for international chef Gordon Ramsay. The appointment of this new dynamic duo marks a new era for this chic and edgy restaurant with its 3am cocktail bar and new late night dining menu. Late night dining is available at Dutchess on Friday and Saturday nights until 3am and includes a ‘Raw Bar’ comprising of Yellowfin Tuna Tartare, Oysters varieties, and Beetroot Cured Salmon, to Small Dishes including Crayfish Mac & Cheese to Larger dishes including Steak varieties – Porterhouse, Scotch Fillet and a Dry aged beef
Emancipation Art Exhibition Opens
FOR the next four weeks, the works of three of Saint Lucia’s finest artists and photographers will be on display at Blue Coral Mall as part of the third annual Emancipation Exhibition being hosted by the Cultural Development Foundation (CDF).
The exhibition is being held under the theme, “Post-Emancipation: The Saint Lucian Psyche – Resistance, Relevance or Resolution”, and will feature works from artists Arnold Toulon and Sabrina Romulus and photographer Bill Mortley.
The exhibition, which runs from Monday to Saturday each week, is open to the public at no charge, and forms part of CDF’s thrust to showcase interpretations of the Emancipation theme through the visual and plastic arts.
Toulon, originally from Dominica, has lived in Saint Lucia for the past two decades developing an outstanding portfolio dating back to his “Fragment” series in 1994. He later developed the “scratch technique”, which entails painting with used phone cards and then etching into the surface with an ice pick. The artist specializes in oils and acrylics.
Self-described free spirit, Romulus, was born and raised at Pavee, Castries and has been into art since age five after being inspired when she saw her mother, a seamstress, drawing and cutting out patterns to make dresses. The 25-year-old is an all-rounder in the field of art but specializes primarily in acrylics.
Mortley’s journey in photography spans nearly three decades and he has covered many major events, including Saint Lucia Carnival, Saint Lucia Jazz & Arts Festival and Independence activities. However, he specializes in wedding photography and has been invited to photograph weddings at local hotels as well as overseas.
During last Saturday’s official opening of the exhibition, CDF’s Director of Operations, Ramona Henry-Wynne, urged the public to visit the exhibition located on the third floor of the building to get an appreciation of Saint Lucia culture through the exhibitors’ work.
“All of their work would come from somewhere deep within. It’s their manifestation of what they see, how they feel and basically about life in Saint Lucia, and life in general,” Henry-Wynne said.
Deputy Governor-General, Mc. Donald Dixon and Minister in the Ministry of Equity, Social Justice, Empowerment, Youth Development, Sports, Culture and Local Government, Fortuna Belrose, were among the small audience in attendance at the official opening.
While Toulon and Romulus’ works line the walls of the exhibition area, Mortley’s can be seen on a large flat screen television monitor.
The exhibition times are as follows: Monday to Friday (9:00 a.m. to 5:00 p.m.) and Saturdays (9:00 a.m. to 1:00 p.m.).
Stan Bishop began his career in journalism in March 2008 writing freelance for The VOICE newspaper for six weeks before being hired as a part-time journalist there when one of the company’s journalists was overseas on assignment.
Although he was initially told that the job would last only two weeks, he was able to demonstrate such high quality work that the company offered him a permanent job before that fortnight was over. Read full bio.
Sandals Royal Barbados Opens
B arbados’ newest hotel opened under bright skies and brighter smiles as team members joined with management to form a guard of honour and welcome the first guests to Sandals Royal Barbados – the latest and most opulent resort in the Sandals Resorts International (SRI) chain.
It was a historic moment, filled with excitement, as the white Rolls Royce pulled up to the resort’s main lobby and butlers opened the door to greet Mr. Thomas Hare and Ms. Shaunagh Anderson of the United Kingdom.
The smiling couple was met by hotel General Manager Mr. Fernand Zievinger and Resort Manager Mr. Patrick Drake, then ushered through to the Butler Elite service for check in to begin their new Luxury Included® vacation.
Sandals Royal Barbados is the all-new, 222 room all-suite resort that, when adjoined with sister resort Sandals Barbados, brings the room count to 502, making Sandals the largest hotel operator on the island and providing employment for over 1,100 persons.
“Today went very well and was a proud moment not only for us [Sandals] but Barbados as a whole as we enter a new era on the island. The staff, I can’t thank them enough for making it all possible., There was so much team work behind the scenes to make today happen and deliver the Caribbean’s latest in luxury vacations with our new Sandals Royal Barbados,” said Mr. Zievinger.
Also in attendance on this special day was SRI Chief Operations Officer, Mr. Shawn DaCosta who welcomed the new team members and spoke of the joy of seeing Caribbean unity at its best in making a dream come true
“As a company we are proud to open our second resort in Barbados and we are very happy to have welcomed 600 new team members to the Sandals family.
“I would like to thank our opening team, which stands at over 100-strong, that came from our head office in Jamaica and our resorts throughout the Caribbean to infuse the Sandals culture into this new resort. This was done to ensure that we consistently deliver on our Chairman’s philosophy of giving the guest more than they expect,” said Mr. DaCosta.
The resort features a number of Sandals firsts including the first rooftop pool and bar (Sky Bar), the first 4-lane bowling alley (Lover’s Lane Bowling Alley), the first men’s only barbershop (Clip Yard) and two new restaurant concepts – American Tavern and Chi Asian Fusion. The resort also has signature accommodations including the magnificent Skypool Suites, Swim-up Suites, and Millionaire Suites, world-class international cuisine at six restaurants, and a 15,000-sq. ft. spa.
Stunning ocean views, an amazing glass-front infinity pool at the beach front, a rooftop infinity pool, Butler Elite service and exclusive exchange privileges with nearby Sandals Barbados define the new Luxury Included® experience at Sandals Royal Barbados.
Chairman of Sandals Resorts International, Gordon ‘Butch’ Stewart echoed congratulations to the Sandals Royal Barbados team and expressed his pleasure on the opening of this newest resort.
“There’s a saying about saving the best for last and this year, I think we truly have. Just in time for Christmas and New Year’s Eve and, as we promised, it’s my pleasure to announce the opening of the all-new, all-suite Sandals Royal Barbados.
At the start of this project, we promised a true game changer, designed to complement the adjacent Sandals Barbados, and we have done just that. I personally want to thank all the local contractors and tourism stakeholders who worked alongside us to make this project a success. To our employees, those who are just joining us and those who have been with us every step of the journey, thank you for your commitment and we look forward to more exciting times ahead,” said the Chairman.
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Gary’s Wine and Marketplace Officially Opens In St. Helena
ST. HELENA, CALIF. (PRWEB) – Leading New Jersey-based alcohol beverage and gourmet food retailer, Gary’s Wine & Marketplace (http://www.garyswine.com), officially opened its first west coast store in St. Helena, California on Thursday, October 3rd, 2019. The very first winery that founder and CEO, Gary Fisch visited when he began his career in wine over forty years ago was Louis M. Martini. Returning to where it all began, Gary opens his new store across the street from the iconic winery.
The team at Gary’s Napa Valley consists of an array of local talent including Jonathan Ruppert as General Manager and a Wine Team of Susan Meyer, Austin Burns, Eric Abraham, Ashley Taranto, and Ilse Chun. Gary’s Culinary Director is Adam Pechal with Paola Segura as Catering Manager and Sharon Arnold as the Cheesemonger. The official coffee partner of Gary’s Napa Valley will be Petaluma-based Acre Coffee.
The new Gary’s Napa Valley location will feature over 380 Napa wines, 40 sparkling wines, and 280 international wines, which is the largest and most diverse selection of hand-selected imports in the area. Gary’s will also carry over 250 spirits and beer products and well over 200 cheeses and other specialty food items (local and imported) as well as coffee and breakfast items, salads, sandwiches, charcuterie, olive oil and fresh-baked bread. Beyond the shelves, Gary’s Napa Valley will provide catering services as well as concierge service to guests, a new element for Gary’s Wine & Marketplace stores.
“We are excited to let our Napa Valley customers know that we are open for business. Gary’s Napa concierge service will serve as the gateway for our customers in NJ and across the country as they plan their trips to the valley,” says owner and CEO Gary Fisch. “Our team will facilitate winery visits, restaurant reservations, hotel booking, and more to ensure that our guests enjoy the best of what Napa Valley has to offer.”
Fisch’s unique perspective as a brick-and-mortar retail expert for the past 32 years has provided him with the ability to forecast future trends and respond to them with continued innovation. “We compete in an increasingly digital day and age by providing in-store experiences that cannot be purchased online. Customers enjoy coming into our stores, tasting our products, and speaking with our team of wine and cheese experts,” explains Fisch. “However, we want to continue to use technology to enhance our ability to provide convenience and value to our customers.” To this end, Gary’s recently rolled out a new mobile app that offers 1-hour delivery to all NJ customers.