Design Magazine Vineyard 
Modern Restaurant Management
JANUARY 31, 2025
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. The prevalence of European countries, including France, Italy, Germany, Russia, and others, has increased their consumption and production of wine.
Sante
JULY 12, 2020
opened Woburn Winery, the first American, Black-owned vineyard and winery, in Virginia. His passion for wine grew from serving it to selecting grapes from Oregon vineyards and learning the art of winemaking to produce wine for top New York restaurants.??. single vineyards. McBride Sisters Robin and Andrea in the vineyard.
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The Wine Knitter
OCTOBER 22, 2021
Today, their son John and daughter Julie are the proprietors of the estate, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.”
Modern Restaurant Management
FEBRUARY 14, 2020
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant.
EATER
DECEMBER 23, 2020
About two hours north of San Francisco, it exemplifies Northern California’s magnetism, with dramatic Pacific views, redwood forests, and rolling hills lined with vineyard rows. Innumerable magazines carried photographs of the couple arm-in-arm in their fields, the picture of the farm-to-table sublime.
EATER
OCTOBER 2, 2020
James Beard in 1972 | Photo by Arthur Schatz/Life Magazine/The LIFE Picture Collection via Getty Images. There were enclosed vertical grills with radiant heat, hibachis from post-occupation Japan, and the Skotch Grill, a portable barbecue with a red tartan design that looked like an ice bucket.
Modern Restaurant Management
NOVEMBER 18, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features if cooking is becoming a thing of the past, Drinksgiving, the state of snacking and the impact of sensory marketing. per plate, Chefs were challenged to design a balanced dish under the suit of educating children about heathly-eating.
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