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Marc Sarrazin shared thisA great company doing great things ! We at DeBragga are proud to partner with them !Marc Sarrazin shared this🥩Organic Beef Update Niman Ranch, a subsidiary of Perdue Farms, announced plans to launch a Regenerative Organic Certified (ROC) beef program that would source from US family ranches. As the program begins, it includes a network of ranchers spread across 105,000 acres, with plans to grow to 250,000 acres by 2028. What are your thoughts on this new move by Niman? Find out more information ⬇️ https://ow.ly/jNQW50Yn34c 📷: Niman Ranch #beef #organic #US #regenerative
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Marc Sarrazin shared thisIncredibly proud of the work we are doing !Marc Sarrazin shared thisMomentum in San Antonio — Growth, Governance, and the Road to Vision 2035 We just concluded an energizing Board week at The Culinary Institute of America Institute in San Antonio — and one thing is clear: our momentum is real, and the opportunities ahead are significant. I began Tuesday evening with dinner alongside our Board Chair Marc Sarrazinand our great partners in San Antonio, Kit and Angie Goldsbury. Their long-standing belief in the CIA — and in San Antonio — continues to be transformational. We are deeply grateful for their leadership and partnership. On Wednesday evening, our Board gathered at Savor (www.savorcia.com), our student-run restaurant. Under the leadership of Chef Sergio Remolina and Scott Ota, our students delivered an exceptional experience. Moments like these highlight the power of experiential education and the caliber of talent we are developing here in Texas. On both Wednesday and Thursday, we engaged with our Society of Fellows — an extraordinary group of industry leaders and supporters whose advocacy continues to elevate and expand the CIA’s impact. During Thursday afternoon’s full Board meeting: * We welcomed Spike Mendelsohn to his first meeting as a Board member and witnessed him take his oath of office. * We had a very robust and forward-looking discussion about Vision 2035 — our roadmap for the next decade, including the role San Antonio will play in that future. Later that afternoon, we dedicated the newly renovated second floor of our building — a visible symbol of our growth in San Antonio — made possible through the generosity of our sponsors and partners. On Thursday evening, our Board and Society of Fellows came together for a final dinner at Southerleigh at the Pearl (https://lnkd.in/eEQ_v7MF) — an extraordinary setting in one of San Antonio’s most vibrant culinary districts. Bringing trustees, fellows, and partners around one table underscored what makes this community so powerful — thoughtful dialogue, shared purpose, and a collective commitment to advancing the CIA’s mission. The enthusiasm and support of our Board for Vision 2035 were unmistakable. The alignment is strong. The excitement is building. The work is accelerating. Collectively, we are accelerating our impact — building on 80 years of leadership, innovation, and industry firsts as we move decisively toward Vision 2035, with San Antonio playing an increasingly important role in that future. Amanda Secor, Bryant Ambelang, April Goess, MPS, Robert E. Jones, Andy Allen, Ed Wingenbach, Marina Papatsoni, Michael Sperling, Francois Leroux, Jeroen Greven, Philippe Place, Allison Balfour, Jeffery Balfour, Laura Howard - Gayeton, Douglas Gayeton, Lee Ellen Kirk, Brad Whitmore, MPA, Steve Swofford, Rick Tietjen
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Marc Sarrazin shared thisKudos to the entire CIA team ! Chef Malouf, great job !Marc Sarrazin shared thisA Time-Honored Tradition, Brought to Life at The Culinary Institute of America Last night, we celebrated the 11th Annual Beefsteak Dinner (https://lnkd.in/eXBA4yXs) at The Culinary Institute of America, a tradition that brings joy, history, and community together around the table. Founded 11 years ago by CIA alumnus and faculty member Waldy Malouf (’75), this event revives the spirit of the classic Beefsteak, a 150-year-old New York culinary tradition that began in the mid-1800s as an all-you-can-eat steak dinner for working-class men (and later, women), often organized to raise funds and foster fellowship. As that tradition began to wane, the New York steakhouse menu was born, yet the Beefsteak lives on here at the CIA in all its vibrant glory. Set in our magnificent Farquharson Hall at our Hyde Park campus (NY), the night was filled with unlimited food and good cheer, DeBragga beef, CIA’s own Beefsteak Blonde beer (brewed by our own students at our own Brewery at the CIA), Taconic Bourbon, jubilant voices raised in song, the Jim Osborn band (https://jimosbornband.com/), and the joyful camaraderie of the table. Events like this are more than a celebration, they’re a reflection of our mission. At The Culinary Institute of America, we don't just teach culinary technique; we bring food cultures and traditions to life. The Beefsteak is a living classroom in how food connects us across time, place, and background. Kudos to all the teams who brought last night’s celebration to life—your passion and precision were on full display. Many thanks as well for our sponsors who made this event possible. I’ll definitely be coming back for more. #BeefsteakDinner #FoodTraditions #FarquharsonHall #FoodCulture #CulinaryHeritage #proud2BCIA Michael Smith, Molly Buckie-Pinder, Francois Leroux, Todd Brown, Dan Vinh, Amanda Secor, Jeroen Greven, Michael Sperling, Marc Sarrazin, Victor Gielisse, CMC, DBA, David Kamen, Maryann Tebben, Jen Clarke, Dr. Jennifer Purcell, Rebecca Morgan Imperati, Tiffany Poe CEC CHE MCPC, Robert E. Jones, Andy Allen, Billy Zeits, Brad Whitmore, MPA, Kimberly Verstandig, Beth Kramer, Robin Heller, Christopher Topsy, Ed Wingenbach, Rick Tietjen, Robert Danhi, DeBragga, New York's Butcher, Taconic Distillery, Douglas Gayeton, Laura Howard - Gayeton, Peter Klosse, Jan Kees Klosse, Tariq Farwana, Theresa Wines
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Marc Sarrazin shared thisMerry Christmas and Happy Holidays to all ! May 2026 be a peaceful and prosperous year for all !
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Marc Sarrazin shared thisToday, I reflect on my Dad as we mark the 30th anniversary of his passing in NYC. His absence was deeply felt by many. He was a hardworking, high-energy individual who never forgot his roots or the support of those around him. His legacy lives on through his family. It is heartening to see his Company thriving, with a new generation of leaders stepping up. Let's pause to honor those who have guided us through both triumphs and challenges. #debragga #fathers #mentors #culinaryinstituteofamerica #societeculinaire
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Marc Sarrazin shared thisOne of my great joys as Chair of the Board of the CIA is being on campus for graduation ceremonies ! Happy to share the stage with our incredible commencement speakers ! Congratulations to all the Graduates. You are well prepared for a career in the food industry ! #CIA #CIABoard #MichielBakker
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Marc Sarrazin posted thisHeading to Atlanta for Culinary Institute of America Board Meetings! Excited to reconnect with fellow Trustees and Fellows! Grateful in advance to Trustees John Metz, Adam Crocini, and Regynald Washington for their contributions! #BoardMeetings #CulinaryInstitute #Atlanta
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Marc Sarrazin shared thisChef André Soltner was my Dad’s dearest friend. He will be missed by anyone who knows or knew anything about the NYC dining scene ! Lutece was the Mecca of great French Cuisine ! RIP Chef ! You were a mentor and surrogate father to many. I was so proud to call you friend. I will miss you more than I can express. Bonsoir Chef.
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Marc Sarrazin liked thisAcadémie Culinaire de France USA and Canada Delegation
Académie Culinaire de France USA and Canada Delegation
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Marc Sarrazin liked thisMarc Sarrazin liked thisCelebrating a milestone for Puerto Rican cuisine 🇵🇷 It was a great pleasure to collaborate with Chef Orlando Pagán and his talented team at Wild Common during two memorable dinners. Working alongside chefs who share a deep respect for ingredients, technique, and hospitality is always inspiring. Moments like these remind me how powerful collaboration can be in shaping the future of our craft. Seeing Chef Pagán and the team at Wild Common receive their Michelin Star recognition is a proud moment not only for them, but also for the growing presence of Puerto Rican chefs on the global culinary stage. Chef Orlando Pagan thank you! Over the past decades, many of us have worked to elevate the visibility of Puerto Rican cuisine through discipline, mentorship, and collaboration. Today we are seeing the results of that collective effort. As I continue developing my next restaurant project, moments like this reinforce my belief that Puerto Rican cuisine still has many chapters to write on the world stage. “Yo sería borincano aunque naciera en la luna.” #PuertoRicanCuisine #MichelinGuide #CulinaryLeadership #Hospitality #Chefs #FineDining
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Marc Sarrazin liked thisMarc Sarrazin liked thisCIA alumni leading the charge for change: Over the course of the past week, we had the great privilege of hosting two outstanding CIA alumni on campus Both of them have dedicated their time and their craft to driving change. As founder of EDWINS Leadership & Restaurant Institute, Brandon E. Chrostowski '06 has given thousands of individuals not just a second chance, but also education, housing, and life skills to help them thrive as they begin their next chapter. Their annual visit to our New York campus is always a transformative experience for us. Daniel Giusti '04 dared to ask the question: what if school food could be not just scratch-made, but made with love and care by professionally trained chefs? He founded Brigaid to answer that question, helping to ensure students have the fuel their bodies to learn and grow, and unlocking the secret sauce that ensures it's food kids actually want to eat. He visited our New York campus last weekend to share his journey from fine dining to reshaping the world of school food with our newly accepted students. Brandon, and Dan, you inspire us every day! #proud
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Marc Sarrazin liked thisMarc Sarrazin liked thisWe welcomed Brett Schulman, co-founder and CEO of CAVA to class this morning. Quite the story of CAVA's successful acquisition of the much larger Zoe's Kitchen. Thank you Brett!
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Marc Sarrazin liked thisMarc Sarrazin liked thisI’m going back to school! 👩🏼🍳Chef school, to be exact. This week, I’m heading back to the The Culinary Institute of America to take part in their Seafood Bootcamp. After my first visit last June, I had a feeling I’d be back. CIA was one of those places that already carried weight for me long before I ever stepped on campus, largely because of Anthony Bourdain. Kitchen Confidential changed my relationship with food and, in a lot of ways, changed my life. It shaped how I think about food as culture, storytelling, power, craft, and connection. So, I’m very excited to go play chef for a bit and, very humbly, follow in the footsteps of greatness. At least as much as one can in a week. But I’m also doing this as a real personal and professional development exercise. I want to get better at fish butchery, deepen my seafood education through a culinary lens, and spend time closer to the next generation of chefs who will help shape seafood’s future. I’ve spent years on farms and boats, telling the stories of the people producing seafood. Now I want to spend time at the other end of the supply chain and better understand how seafood is being received, interpreted, and worked with by the chefs putting it on the plate every day. 💡If you work in seafood, hospitality, or culinary education: where do you see the biggest opportunity to strengthen the connection between fishermen, farmers, and chefs so seafood’s story is communicated more clearly from source to plate? - 🌊 I’m Emily De Sousa — a fisheries scientist and seafood educator passionate about connecting people to the stories, science, and culture behind seafood. Follow along for updates from chef school! 👩🏼🍳🐟
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Marc Sarrazin liked thisMarc Sarrazin liked thisThe 157th Société Culinaire Philanthropique Dinner Dance is officially around the corner! On April 26, members, colleagues, and friends of the culinary community will gather at Cipriani 42nd St. for the 157th Annual Dinner Dance, an evening that celebrates tradition, craftsmanship, and the enduring spirit of our profession. For over a century, this event has brought members and culinarians together to share in a night of wonderful food, conversation, and celebration. We are counting down the days! Purchase your tickets now using the link in bio!
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The Garden State Wine Growers Association (GSWGA) represents the New Jersey wine community annually at the New Jersey Agriculture Convention. Joining over 90 delegates and agricultural leaders from across the state for insightful panels, meaningful conversations, and collaboration, we focused on the future of New Jersey agriculture and wine. Our friends at Farm Credit East have provided generous support and education during our monthly GSWGA meeting held at the convention, and we look forward to their impactful Wine Benchmarks Program. Farm Credit East provides significant support to the Northeast wine and grape industry through its specialized Winery Benchmarks Program. This program helps winery and cidery businesses compare their financial and operational performance against industry peers, offering in-depth analysis to improve on many fronts. Cheers to all that's ahead for the NJ wine community and our partners! #farmcrediteast #agconvention #newjerseywine #newjerseywines #agritourism Farm Credit East, ACA Jersey Fresh New Jersey Department of Agriculture
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Southern Glazer's Wine & Spirits is expanding in the New York market, agreeing to acquire Anheuser-Busch’s owned wholesale operation in New York City for an undisclosed sum. With the deal, the company will launch Southern Glazer’s Beverage Company of New York, covering Manhattan, Queens, Staten Island, and the Bronx, and marking a big move for the company in the beer and RTD category. New York is already the fourth-largest market nationwide for Southern Glazer’s at a projected $2.5 billion this year, according to Shanken’s Impact Newsletter, with the company leading the wholesale wine and spirits market in the state. Now the leader in wine and spirits distribution nationwide is positioning itself as a major player in the New York City beer and RTD market as well. #wineindustry #beerindustry #spiritsindustry https://lnkd.in/eHw4EizK
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David Wolin
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Why Marketing AVAs in New Jersey Reveals a Bigger Problem for the U.S. Wine Industry Having recently served as Chair of the New Jersey wine industry association, I follow the industry’s marketing very closely. In recent weeks, I’ve noted recent emphasis on promoting the state’s four AVAs (American Viticultural Areas), featured prominently in both print and social media campaigns. For context: an AVA is a federally designated grape-growing region defined by specific geographic or climatic features. There are more than 270 AVAs across the U.S., from Napa Valley to small, lesser-known areas in emerging wine states. And let’s be honest: if you can identify more than ten of them, you’re likely a wine writer — or a Jeopardy champion. 🎯 On paper, promoting AVAs seems like a smart move — they carry legitimacy, signal terroir, and align with how the global wine trade talks about place. But here’s the reality: outside of AVAs like Napa and Willamette, AVAs don’t mean much to consumers. And marketing them in New Jersey points to a bigger problem across the U.S. wine industry: too often, we’re telling stories consumers don’t care about. The New Jersey case study: 🍇 No recognition. “Outer Coastal Plain” or “Warren Hills” don’t resonate with visitors. What they connect with is Hunterdon wineries, Central Jersey wine weekends, or simply New Jersey wine. 🗺️ Confusing geography. The largest wineries in Hunterdon County, including Old York Cellars, sit just outside the Central Delaware Valley AVA, which awkwardly extends across the Delaware River into Pennsylvania. That’s hardly a clean marketing story. 🚚 Mismatch with production reality. Many wineries source grapes from growers outside their AVA or even outside their state. Old York Cellars, for example, leases a portion of a vineyard in the Outer Coastal Plain AVA. The overwhelming majority of guests don’t care about the technical boundary. They care about the wine, the food, the music, and the overall experience. 📉 Increasing irrelevance. In 15 years of running Old York Cellars, I’ve encountered virtually no consumer interest in New Jersey’s AVAs. Millennials and Gen Z, in particular, aren’t looking for AVAs on a label. They’re looking for authenticity, fun, and shareable experiences. This isn’t just about New Jersey. Across the country, some smaller wine regions are leaning on AVAs to give themselves credibility. But when AVAs are put front and center in consumer marketing, it doubles down on a story only the trade cares about — while younger audiences tune out. 👉 AVAs have their place in trade conversations and on labels. ❌ But they’re not what will bring the next generation of drinkers to tasting rooms. If the U.S. wine industry wants to grow, the story has to be simpler, prouder, and more relatable: 🍷 Drink Local Wine. 📍 Discover [State/Region] Wine Country. ✨ Make the Experience the Brand. At the end of the day, AVAs don’t sell the story — experiences do.
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David Wolin
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Raising the Bar for NJ Wine: Clear Standards and Respect for Consumer Preference Every emerging wine region faces the same challenge: how to build real and lasting credibility. New Jersey is producing some genuinely exciting wines. Growers are improving vineyard practices, winemakers are refining techniques, and the quality of fruit and finished wine continues to rise. The potential here is real. But potential alone does not create trust, and trust is the foundation of any respected wine region. Over the years, different efforts have tried to elevate New Jersey wine. Some focused on curated tastings, others on enthusiastic declarations about quality. These efforts come from a place of strong belief in what our state can produce. Passion is important, but passion by itself does not create legitimacy. The term “world class” is a powerful phrase, but when it is applied too broadly or too casually, the meaning becomes diluted. If a single, subjective evaluation leads to a world class designation, the term quickly loses its meaning. It becomes marketing language rather than an earned distinction. True world class wines achieve that status through rigorous evaluation, consistent excellence, and comparison with global benchmarks. History proves this point. Napa Valley’s breakthrough came during the 1976 Judgment of Paris, where California wines were blind tasted against top French wines and won based on quality. New Jersey had its own version decades later with the Judgment of Princeton, where our wines were evaluated alongside respected international bottles. These events strengthened credibility because the wines earned their recognition in transparent comparison. The regions that have earned global recognition built their reputations through clear standards, open methods, and consistent evaluation. They defined what quality means, communicated their expectations, evaluated wines blind, and let the results speak for themselves. If New Jersey wants to reach the next level, we need to follow the same principles. Another truth that mature wine regions understand is that not every wine needs to be considered world class to be successful, appreciated, or respected. New Jersey produces a wide range of wines, including dry vinifera, hybrids, sparkling wines, and fruit wines. Each style has a different audience and purpose. At Old York Cellars, our Double Gold medal Peach Wine is a favorite among wine drinkers who enjoy sweeter styles. But we would never describe it as “world class.” That does not diminish its quality or its appeal to the consumers who love it. This is why both standards and consumer preference matter. Clear criteria give the industry credibility. Respect for diverse palates gives the industry reach. When we communicate honestly about what each wine is and who it is for, confidence grows. If we combine high standards with respect for consumer taste, the future of New Jersey wine will be stronger than ever.
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🍷📢 Big news for New York wine lovers and small producers! On April 15, Senator George Borrello introduced legislation (S. 7398) that would allow grocery stores in New York to sell wine—but only wine produced in New York State. This targeted proposal is designed to boost local wineries and protect small producers from being pushed out by big national brands. With nearly $15B in economic impact, NY’s wine industry deserves shelf space—and support. Senator Borrello’s bill is all about smart modernization: making local wines more accessible while respecting the role of independent liquor stores. He’s also working on legislation that would let wine & liquor retailers sell complementary food items like cheese, meats, and crackers—another win for small businesses. “New York wines are world-class,” Borrello said. “It’s time to bring New York’s alcohol laws into the 21st century, because our small producers and retailers deserve a system that works for them, not against them.” 📰 Source: WineBusiness Monthly Read the full article here → https://lnkd.in/dP2VF64B. #LiquorLawyer #AlcoholCompliance #LabelingRegulations #SpiritsIndustry #NYWine #SupportLocal #ShopSmall #WineLegislation #NewYorkWineries #DrinkNY #GeorgeBorrello #WineNews #NYPolitics #SmallBusinessSupport
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Miami Beef acquires 🏢 NJ-based processor to expand 🥩 cooked meats portfolio Young American Food Brands, also known as Miami Beef, announced its acquisition of Best Provision Co. Inc., a Newark, N.J.-based producer of smoked and cooked meats with a legacy spanning... FULL STORY HERE 👉 https://lnkd.in/eBUk4mRD #Acquisition #MeatProcessing #FoodIndustry
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John Saulnier
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Our executive director Adam Acampora, WSET3 was recently a guest on #TheWineProPodcast. Where wine industry professionals go to listen to other industry professionals talk about their roles, best practices, and provide insights on what’s working for them. Make sure you take a listen to this episode as it talks about the importance of regional wine associations and what their role in the wine world looks like.
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According to an announcement from the city of Frederick, Md., Bakery de France has broken ground on an $87 million expansion of its production facility there. The current facility produces artisan, par-baked bread products in 110,000 sq. ft., and the expansion will add 176,000 sq. ft. to the bakery. By 2027, the expansion is expected to create 80 new full-time jobs for the company, which produces breads, rolls and baguettes using premium ingredients, its signature levain and a traditional European long-fermentation process, according to its web site. Read more: https://lnkd.in/gFC2XZWJ #FoodProcessing #FoodMfg #FoodManufacturing #FoodIndustry #FoodAndBev #Bread #Bakery #PlantExpansion #FoodProduction
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Troy Brackett
RestaurantNews.com • 3K followers
CRÚ Wine Bar & Bistro Appoints New Board of Directors to Guide Next Chapter of Growth https://lnkd.in/e3YmaPxv CRÚ Wine Bar & Bistro, famous for its sommelier-curated sips and modern American cuisine, has appointed a savvy new Board of Directors - including Certified Sommeliers - to guide its national expansion and enhance the guest dining experience.
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TZG’s Eric Orlando, Director of Government Affairs for the Brewers Guild of New Jersey (formerly NJ Brewer's Association), talked with Albert Gattullo’s Craft Beer Cast to unpack the New Jersey Division of Alcoholic Beverage Control’s (ABC) proposed regulations that would undermine the hard-won legislative victories from last year. Huge thanks to Al Gattullo for shining a light on this issue and having Eric on the show. Catch Eric’s full interview here 👉 https://lnkd.in/eFAj63Ff What’s next: The ABC is accepting public comments until November 1. Email abcpublic@njoag.gov to share your thoughts and perspective. Need more information on these latest proposals or more insights on alcohol regulation in New Jersey? Contact Eric at eorlando@tzgrp.com. In the weeks ahead, Eric will be speaking about these regulations and what’s happening in New Jersey’s craft alcohol beverage industry at the NJICLE’s Liquor Licensing Update 2025 on October 28. Stay tuned.
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New Jersey Assembly Democratic Office
5K followers
Assemblywoman Andrea Katz’s bill (A5718) would make it easier for retailers to sell Jersey Fresh wine, beer, cider, and spirits, boosting our farmers, supporting local businesses, and keeping our agricultural heritage thriving. At Recklesstown Farm Distillery, spirits are made with Jersey-grown ingredients and proudly wear the Jersey Fresh label. Hear more from Asw. Katz and Recklesstown Farm Distillery on this legislation. New Jersey Department of Agriculture
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American Association of Wine Economists AAWE
17K followers
In New York State, wine and liquor stores are not allowed to sell non-alcoholic wine or spirits. Assembly Bill A7457 aims to change that by authorizing the sale of “non-alcoholic versions of alcoholic beverages” by licensed retailers. New York’s liquor laws were created in the 1930s and have been amended many times since. In fact, wine and liquor stores couldn’t even sell gift bags for wine until 2016. Under Section 63, common-sense items such as corkscrews, ice, and gift bags are now permitted. But alcohol-free wine is still prohibited. Link to the bill: https://lnkd.in/ebPTRWgM
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8 Comments
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