PROSECCO Ristorante Reopens in River North After Substantial Interior Refresh

PROSECCO Ristorante Reopens in River North After Substantial Interior Refresh

PROSECCO Ristorante Reopens in River North After Substantial Interior Refresh

Chicago, IL (June 18, 2018)PROSECCO, River North’s neighborhood regional Italian restaurant and wine bar, will re-open its doors this week at 710 N. Wells Street. The restaurant quietly closed in March to allow Antunovich Associates to renovate the 10-year-old space. The designers have retained the restaurant’s familiar layout and installed new lighting fixtures, flooring, art instillations, furniture, stemware and a drastic new bar with a temperature-controlled walk in wine cellar and a hand crafted, 35’ long quartz-topped bar.

The refreshed restaurant builds upon its traditional Venetian theme with silky grey walls, a mother of pearl colored ceiling with faded gilding, silk paisley curtains, antiqued mirrors and masculine Holly Huntlight fixtures. The two Murano glass chandeliers, in the front of house and above the main dining room roundtable, were hand selected by the restaurant owners on a recent trip to Venice. The art throughout the restaurant is on loan from Arica Hilton of the neighboring Hilton Asmus Gallery. The most popular work of art is one of three The Wolf of Main Street photography prints, displayed behind the host stand, by world renowned artist David Yarrow.

Executive Chef Mark Sparacino, who draws upon his 30 plus years of culinary experience, made the current menu more consumer friendly, including headings for: antipasti (hot and cold), house made fresh pastas & risottos, colorful salads, fresh daily fish selections, a variety of both fresh and aged cuts of prime meats and even a dinner for two. New on the dinner menu is the Gamberi Primavera, a vibrant and delightful dish prepared with house made spinach tagliatelle, sautéed shrimp, baby spinach, heirloom cherry tomatoes and a drizzle of pesto olive oil. The new menu will be seasonal, focusing on fresh ingredients.

“As far as the menu goes, it will be updated, but the favorite dishes that put us on the map will remain,” said Sparacino, Executive Chef, PROSECCO. “If the customers want something they don’t see, we’ve always been the kitchen to make itif we have the ingredients.”

The restaurant will also feature a new and improved cocktail menu headed by Beverage Director, Brian Freeman. One of his favorites is the The Blackberry, which includes muddled blackberries, shaken with Chardonnay and Amaro grappa, ginger liqueur, topped with Prosecco and ginger beer and a fresh mint garnish. The restaurant will continue to offer an extensive Italian wine list, and has added a handful of new selections from France, South America and The U.S., all curated by Wine Director, Sam Geatti. The restaurant still prides itself on offering one of the largest selections of Prosecco in Chicago.

PROSECCO will also now be open seven days a week, serving lunch Monday-Friday from 11:30a.m. – 3:00p.m. and dinner service from 3:00p.m. to close. On Saturday and Sunday, the restaurant will offer dinner from 5:00p.m. to close. PROSECCO is also available for social entertaining, corporate lunch and dinner meetings and in-home or office catering. For a special event, the entire facility can be bought out by calling 312.951.9500. Valet parking is available.

For more information about PROSECCO and to make a reservation, visit the restaurant’s new webpage

“Like” PROSECCO on Facebook at follow the Company on Instagram @proseccochicago710.

Hours of Operation

Monday-Thursday: 11:30a.m. – 10p.m.

Friday: 11:30a.m. – 11:00p.m.

Saturday: 5:00p.m. – 11:00p.m.

Sunday: 5:00p.m. – 9:30p.m.


PROSECCO is a regional Italian restaurant and wine barlocated in the heart of Chicago’s River North Gallery District. The restaurant servesupscale comfort food from all 20 regions of Italy in a recently refreshed atmosphere. The Venetian inspired space offers one of the largest selections of Italian sparkling wines in Chicago.

About Antunovich Associates

Antunovich Associates is an Architectural, Planning and Interior Design Firm with offices located in Chicago, Illinois, and Washington, D.C. Founded in 1990 by Joseph Antunovich and employing in excess of 125 design professionals to support projects nationwide, Antunovich Associates is deeply rooted in the belief that creating exceptional buildings is a collaborative process between the Client, the Builder and the Architect.

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Bottle & Bond Kitchen and Bar Officially Opens at the Bardstown Bourbon Company

Bottle & Bond Kitchen and Bar Officially Opens at the Bardstown Bourbon Company

Bardstown, KY (June 4, 2018) – The Bardstown Bourbon Company (“BBCo”), the largest new distillery in America, announced today the opening of Bottle & Bond Kitchen and Bar (“Bottle & Bond”), the first full-service Kentucky Bourbon Trail restaurant and bar in a distillery. Bottle & Bond showcases gourmet fare from Executive Chef Felix Mosso, formerly with the historic Greenbrier Resort, West Virginia, and more than 200 vintage American whiskeys curated by renowned whiskey author Fred Minnick, including some dating back to the 1800s.

Located on 100 acres of active farmland inside one of the world’s most modern and technically advanced whiskey distilleries, Bottle & Bond’s scratch kitchen combines seasonal, local ingredients with regional flair. Comfort food, exceptional salads, and farm fresh meats and cheeses along with a craft cocktail program, one-of-a-kind whiskey and vintage spirits library, curated wine collection, and a selection of local draft beers, provides the perfect foundation for a memorable afternoon or evening.

To bring its vision to life, the Company assembled a highly experienced food and beverage team, led by John Donnelly (“JD”), BBCo’s Executive Director of Food & Beverage. Most recently, JD was the Director of New Restaurant Openings for the Matchbox Food Group, where he was responsible for opening 15 restaurants, developing a culture of hospitality, and ensuring the highest quality experience for guests.

“We practice refined simplicity,” said Donnelly. “Our dishes are simple, yet exceptional and made with the finest ingredients sourced from the highest quality vendors. At the end of the day, our number one job is to ensure that each and every guest returns to Bottle & Bond.”

Bottle & Bond’s Executive Chef Felix Mosso has a celebrated culinary career spanning more than three decades. Chef Mozzo is a graduate of the Culinary Institute of America and served as a Professor and Course Coordinator in its Culinary Arts and the Food & Beverage Program. BBCo recruited Dan Callaway as its Director of Beverage Operations and Bourbon Education. Dan was recently the General Manager at Decca Restaurant in Louisville, Kentucky, and is a certified Sommelier by the Court of Master Sommeliers.

Bottle & Bond’s team of expert mixologists are all Certified Executive Bourbon Stewards by the Stave & Thief Society. They will not only create exceptional drinks, but they will also focus on educating the consumer about bourbon. BBCo encourages guests to enjoy an extensive range of whiskey, bourbon, and rye brands from across the globe, in addition to its own products.

For the vintage whiskey library, Minnick curated extremely rare gems, including an 1890s Cedar Brook whiskey and a pair of early 1900s Overholt Rye. As part of his Fred Minnick Signature Spirits Series, in which he builds vintage spirits menus, Bottle & Bondis Minnick’s debut library. The Bottle & Bond collection tells the story of American whiskey, through each bottle, from the late 1800s and pre-prohibition through the 1950s, 60s, 70s, and 80s. In addition, Bottle & Bond showcases handmade cocktails, a wine list featuring artisanal wine makers, and craft beer on tap.

Bottle & Bond Kitchen and Bar is an experience,” said David Mandell, President & CEO of the Bardstown Bourbon Company. “We’ve created an inviting, fun, and approachable environment where people can enjoy an exceptional meal, great cocktails, and try a wide variety of brands from our unique whiskey collection. Just like our signature Collaborative Distilling Program, Bottle & Bond is designed to bring people together.”

Furthering its philosophy of collaboration and education, BBCo participates in U.S. State Department’s J-1 Visitor Exchange Program and brings hospitality and culinary students from around the world to work at Bottle & Bond. As part of the program, BBCo houses the students, provides transportation, and ensures a year-long curriculum designed to teach them about local culinary arts, bourbon culture, and Kentucky.

“We are proud to bring the spirit of international collaboration into our kitchen and bar,” said Garnett Black, Vice President of Hospitality, Tourism & Community Outreach. “We have 17 students from three nations working side-by-side with our highly-talented food and beverage team. When it comes time for them to return to their native countries, they will be ambassadors for bourbon, Bardstown, and the state of Kentucky.”

Housed within BBCo’s spacious visitors center with sprawling views of the property, the barrel warehouses, and the distillery, Bottle & Bond is open for lunch every day of the week and for dinner on Thursday, Friday, and Saturday. Hours of operation are as follows: Sunday-Wednesday (11am-5pm) and Thursday-Saturday (11am-close; last dinner seating 10pm). Reservations can be made via OpenTable or by calling Bottle & Bond at (502) 252-6331.

Bottle & Bond has several unique spaces that can be reserved for private events, parties, and corporate functions, including a spacious outdoor patio with firepits and a private dining room that overlooks the main floor of the restaurant with a view into the distillery. To book a private event, please contact Garnett Black, Vice President of Hospitality, Tourism & Community Outreach at

For more information about Bottle & Bond, please visit


The Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world.

The company was founded in 2014 by Peter Loftin, David Mandell, Daniel Linde, and Garnett Black.

To learn more about The Bardstown Bourbon Company visit:

Fred Minnick Signature Series

An acclaimed spirits author, Fred Minnick debuts Fred Minnick Signature Spirits with Bottle & Bond. Fred Minnick Signature Spirits will be featured at restaurants and bars around the country and includes Minnick’s curated selections of rare spirits. A Wall Street Journal-bestselling author, Minnick “bourbon” headlines the annual Bourbon & Beyond Festival that in 2018 features Sting, Robert Plant, and John Mayer, among others. When he’s not hanging with rockers, he’s a student of bourbon and brings the same intensity to his Signature series that he has to his popular books Whiskey Women, Bourbon Curious, Bourbon, Rum Curious, and Mead.

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The Bardstown Bourbon Company Installs Second 50-Foot Stainless Steel Vendome Still

The Bardstown Bourbon Company Installs Second 50-Foot Stainless Steel Vendome Still

Bardstown, KY (April 25, 2018)– The Bardstown Bourbon Company (“BBCo”) achieved another major milestone today with the installation of its second 50-foot tall, custom made, 36-inch stainless steel Vendome Copper & Brass Works still. Delivered in one piece and hoisted above the 55-foot still tower by crane, the Vendome apparatus was lowered into the center of the building. The new still installation marks the second expansion for BBCo since it began operations in September 2016.

The still will be connected to Bardstown Bourbon Company’s new, 7,500 square foot fermenter building, which houses sixteen 12,500-gallon fermenters, a second laboratory, and an employee break room. The building will also be the future home of an expanded barrel dumping facility. BBCo anticipates the latest expansion will be complete by July 2018.

“The Bardstown Bourbon Company’s growth is a direct result of the significant demand for our Collaborative Distilling Program,” said David Mandell, President & CEO.“In a short period of time, we’ve become one of the most technically advanced and flexible whiskey distilleries in the world.”

BBCo’s Collaborative Distilling Program is a unique model in the American whiskey market. This first-of-a-kind service provides craft distillers, non-distilling brand owners, and existing brand owners the ability to: (1) work side-by-side BBCo’s production team to create their own authentic and innovative Kentucky whiskey, bourbon, and rye products and mature them onsite;(2) ensure consistent, high quality production that can rapidly scale; (3) control the future source for their product; and (4) provide a production location and environment that they can celebrate and promote.

The exclusive program is limited to companies that qualify under BBCo’s stringent eligibility requirements. Program partners must have exceptional brands and/or only want to produce superior quality whiskey. Moreover, BBCo restricts the number of brands in order to provide the highest level of customer service. With the latest expansion to nearly 7 million proof gallons, BBCo will be turning nearly 70 fermenters a week and produce more than 24 different mashbills in 2018. To continue to meet production and technical demands, BBCo is expanding its highly-experienced whiskey distilling team, creating a dedicated quality control and lab technician team, and further upgrading its distilling technology.

“It is remarkable what is happening at The Bardstown Bourbon Company,” said Master Distiller, Steve Nally. “In all my years in the bourbon industry, I’ve never witnessed the level of knowledge sharing and collaboration between companies taking place in one facility.”

BBCo’s distilling team is led by Bourbon Hall of FameMaster Distiller, Steve Nally – a 40-year veteran of the spirits industry and the former Master Distiller of Maker’s Mark, and John Hargrove, Executive Director of Distillery Operations, formerly Master Distiller and Distillery Manager, at Sazerac and Barton Brands 1792. With more than 40 production employees, the team has an average of more than 15 years of whiskey making experience, working with world-class distilleries, including Jim BeamMaker’s MarkBarton Brands,Diageo, and Michter’s.

“We are pushing the boundaries each and every day,” said John Hargrove, Executive Director of Distilling Operations. “By respecting tradition while embracing and advancing innovation, we are able to attract some of the best brands from across the country and the world.”

Construction for the distillery expansion is led by Buzick Construction of Bardstown, Kentucky, which built the distillery, expanded it to its current three million proof gallon capacity, and constructed the three 22.5k barrel warehouses on the property. At the current production rate, BBCo will build more than two-and-a-half 22.5k barrel warehouses per year. The Company plans to start construction on its fourth barrel warehouse in the summer of 2018.

In addition to its Collaborative Distilling Program, BBCo is also developing and releasing its own brands and opening a destination experience with a unique visitor’s center featuring a full-scale restaurant, bar, vintage spirits library, and transparent educational experience. The Company anticipates announcing an opening date for its visitor’s center in the very near future.


The Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world.

The company was founded in 2014 by Peter Loftin, David Mandell, Daniel Linde, and Garnett Black.

To learn more about The Bardstown Bourbon Company visit:

Traverse City Whiskey Co. Unveils Line of  All-Natural Premium Cocktail Cherries

Traverse City Whiskey Co. Unveils Line of All-Natural Premium Cocktail Cherries

Michigan-Based Upstart Located in the “Cherry Capital of the World” Strikes Distribution Deal with Meijer

Traverse City, MI (April 3, 2018)Traverse City Whiskey Co.(TCWC),the portfolio of premium whiskies and bourbon made in Michigan, today adds all-natural Premium Cocktail Cherries to its lineup. Known as the “Whiskey of the North,” and based in the “Cherry Capital of the World,” TCWC is proud to partner with regional supermarket chain Meijerfor distribution of the new brand in its various U.S. retail locations.

TCWC Co-founder Chris Fredrickson chose to use Northern Michigan Balaton Cherries,which are harvested exclusively from orchards in the Traverse City area. The large, plump, firm cherries, which are dark burgundy in color, are delivered to the distillery in five-gallon pails that also contain a natural syrup base that acts as a buffer to protect the fruit from smashing together. The syrup is mixed with Traverse City Straight Bourbon Whiskey and brought to a boil, while the Balaton Cherriesare heated to a near-boil, in nearby copper pots, before jarring.

Once the premium cherries are jarred and weighed, they get backfilled with the boiling syrup, which has burned off all of the alcohol during its slow-cooking process. The TCWC team prides itself on traditional jarring methods, better known as the “hot-filled” process, which kills all possible bacteria.

“The end-product and warm reception from retailers of our premium cocktail cherries has exceeded our expectations,” said Chris Fredrickson, Co-founder, Traverse City Whiskey Co., whose family has been farming cherries in northern Michigan for four generations. “We’re thrilled to combine our passion for innovation and quality in a product that also reflects our family history and heritage.”

The perfect garnish for cocktails, like an Old Fashioned or Manhattan, or an ideal topping on desserts, these unique and flavorful premium cocktail cherries are all-natural and gluten free. Each 16oz. jar has a shelf life of two years and contains approximately 70 cherries. TCWC Premium Cocktail Cherries are one of the only cocktail cherry products both grown and jarred in the United States.

TCWC Premium Cocktail Cherries will be available at all Meijer locations for a suggested retail price of $15.99, and select off-premise accounts in Michigan, Ohio, Indiana, Illinois, Wisconsin, Kentucky, Washington DC, Maryland, Delaware, Florida, Texas, Nevada, Arizona and California. Retail prices may vary by market.

For more information, please visit www.tcwhiskey.comand follow the brand on Facebook, Twitter and Instagram @tcwhiskey

About Traverse City Whiskey Co.

Traverse City Whiskey Co. isan independent and locally owned distilled spirits company based in Traverse City, Michigan, that’s dedicated to producing approachable premium to super-premium whiskey and bourbon. Known as “The Whiskey of the North,” the upstart

company draws upon its early family roots in the distilled spirits industry dating back to the late 1800’s, sourcing all grains from the Midwest.

Traverse City Whiskey Co. is a proud member of the Distilled Spirits Council of the United States(DISCUS).

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Dining Out For Life Returns to Chicago on Thursday, April 26

Dining Out For Life Returns to Chicago on Thursday, April 26

More than 55 Top Chicagoland Restaurants Unite for One Day to Help Raise Vital Funds for Test Positive Aware Network (TPAN) in Chicago

CHICAGO, IL (March 29, 2018) – After a three-year absence, Dining Out For Life (DOFL) returns to Chicago on Thursday, April 26. Founded in 1991, the annual, international event raises vital funds for HIV/AIDS service organizations. Participating restaurants donate a percentage of their daily sales to DOFL and diners contribute simply by enjoying their meal with the organization’s partners. All proceeds from this year’s Chicago event will benefit Test Positive Aware Network (TPAN) in Chicago to continue to provide FREE services to the local community.

This year’s event features more than 55 Chicagoland restaurants, such as Appellation Wine Bar & Restaurant, Heaven on Seven, Honey Butter Fried Chicken, Peninsula’s Hotel The Lobby, Purple Pig, The Dearborn and Urban Belly – which represent most of the city’s diverse neighborhoods, from the Magnificent Mile to Evanston and Albany Park.

For a full list of participating restaurants, please visit:

Six-year DOFL national spokesperson, the host of Chopped on The Food Network and former Chicago resident, Ted Allen says, “For me, it’s a great privilege to give my time alongside people who work full-time in this field. Dining Out For Life gets more guests into local restaurants and all of the local money stays local. It enriches the culinary community and feeds people.”

“Chicago’s restaurants are in large part the cornerstone of our community—going above and beyond in giving back to their local neighborhoods each and every day,” observed Derrek Hull, a member of the Planning Committee for Dining Out For Life and the Trotter Project Executive Director and Co-Founder. “Similarly, TPAN works tirelessly to positively impact Chicago’s HIV/AIDS community and those vulnerable to infection.”

Chicago’s 44th Ward Alderman Tom Tunny states, “In the early days of the AIDS epidemic, restaurants were especially hard hit with the stigma of having a positive chef, server or even busser. Dining Out For Life was not only a way to raise money but took a bold step to reduce the stigma that surrounded HIV/AIDS at the time.”

About Dining Out For Life:

Dining Out For Life is a fundraising venture for outstanding HIV/AIDS service organizations and programs throughout the United States and Canada. Since 1991, Dining Out For Life has been produced by local HIV/AIDS service organizations, ensuring that funds raised local stay local. Last year, 3,057 venues throughout the country raised more than $4.2 million with Dining Out For Life for HIV/AIDS services in their communities.

About TPAN:

Founded in 1987, TPAN provides free services, including education, emotional and crisis support, and referrals, to those living with or vulnerable to HIV, hepatitis C, and related health conditions. TPAN is known for its outreach and close connection to Chicago’s LGBTQ communities. The agency hosts the annual Ride for AIDS Chicago and the international social media anti-stigma campaign, A Day with HIV, which showcases the abilities of those living with HIV/AIDS.

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Kona Deep Signs Distribution Partnerships with Big Geyser & Haralambos

Kona Deep Signs Distribution Partnerships with Big Geyser & Haralambos

Deep Ocean Water leader Kona Deep will significantly expand distribution points in New York and Southern California

KAILUA-KONA, Hawaii (March 13, 2018)Kona Deep Corporation, the Hawaii-based bottled water company, today announced that it has signed long-term strategic distribution agreements with Big Geyser and Haralambos Beverage Company in order to fuel its rapid expansion.

Both partnerships were signed in late December. In New York, the Big Geyser partnership will cover the five boroughs of NYC, Westchester, Putnam, Nassau and Suffolk counties.  In Southern California, the Haralambos partnership will cover distribution throughout Los Angeles, San Bernardino, Orange, Riverside, Kern, Santa Barbara, Ventura, and San Luis Obispo Counties.

Patrick Turpin, Chief Executive Officer of Kona Deep and also the former Co-Founder & President of popchips, commented, “Big Geyser and Haralambos are by far the strongest distributors in their respective markets, both with a track record of exceptional execution with many iconic brands. These two partnerships enable us to bring this new category of deep ocean water to the New York and Southern California markets in a significant way.”

About Kona Deep

Kona Deep represents a completely new category of water:  deep ocean water replete with a unique blend of naturally occurring deep ocean electrolytes.  Kona Deep is sourced from the deep ocean waters of Hawaii, 3000 feet beneath the ocean surface, where cold, pressure and natural minerals combine to create an exceptionally high-quality water.  Once brought to the surface, the water is desalinated and bottled at the source with absolutely nothing added.

After launching in Hawaii in late 2015, Kona Deep has recently expanded onto the U.S. mainland where the demand for premium waters and performance waters is growing rapidly. Hawaiian deep ocean water offers consumers both the purity of a trusted natural source and the performance benefits of naturally occurring deep ocean electrolytes.  Kona Deep is sold primarily in leading grocery and natural food stores.

About Big Geyser Beverage Company

Big Geyser has been building brands in New York since 1986 and has a distribution footprint of over 25,000 doors, serving accounts in all channels of trade throughout the boroughs of NYC, Westchester, Putnam, Nassau, and Suffolk counties.  Founded by Irving Hershkowitz, a legend in the New York beverage world, Big Geyser started as a small operation and has transformed into one of the largest distributors of premium non-alcoholic beverages and snacks in the country.

About Haralambos Beverage Company

Haralambos Beverage Company services Los Angeles, San Bernardino, Orange, Riverside, Kern, Santa Barbara, Ventura, and San Luis Obispo Counties.  HBC has been a family owned and operated business since 1933.  Striving to provide its customers with the best in products and customer service, HBC has a reputation of introducing countless groundbreaking brands to the marketplace.  HBC prides itself on its ability to seek out innovative brands that can leverage its talents to build them into household names. HBC continues to operate as one of the most innovative and successful family owned and operated businesses on the West Coast.

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