Wyndham Grand® is bringing a new buzz to the traditional coffeehouse experience with the launch of Brew Parlor: a fresh take on afternoon happy hour where people can meet, recharge, or simply take a breather over cold-brewed coffee-based drinks and cocktails developed in partnership with the brand’s “Chef de Caffeine,” award-winning culinary personality, Chef Stephanie Izard, and mixology maven, Ivy Mix.
Coffee lovers will experience cold-brewed pick-me-ups and hand-crafted caffeinated cocktails beginning January 14, 2016, from 4:00 p.m. - 6:00 p.m. every Monday through Friday at Wyndham Grand’s Brew Parlor pilot hotels in Chicago, U.S.; Doha, Qatar; Shenzhen, China; and Istanbul, Turkey.
Wyndham Grand’s Brew Parlor is centered on cold-brewed coffee, an artisanal yet approachable trending drink consisting of coffee brewed with cold or room-temperature water, producing a condensed, smooth, and full flavor. Cold-brewed coffee is making its presence known in coffee shops around the world, reaching $7.9 million in sales in the U.S. - a 115 percent increase over the past year according to Mintel - and popping up throughout Europe. A study by Euromonitor International shows bottled cold brew is growing in sales worldwide, faster than any other bottled non-alcoholic beverage.
“We believe travel should be approachable by design, where every day experiences - like the quick cup of coffee our Wyndham Grand hotels serve hundreds of thousands of times a day - are transformed into moments to savor,” said Mark Anderson, vice president of food and beverage for Wyndham Grand. “Brew Parlor invigorates those afternoon pick-me-ups with innovative cold brew creations developed with Chef Izard and Ivy Mix – people who, like us, are passionate about what they do, blend the traditional with the new, and aren’t afraid to create waves.”
Not only is coffee a universal daily beverage, but it has become an increasingly popular ingredient in cocktails, sweets, and savory dishes. Izard has created several proprietary cold-brewed coffee beverages available only at Wyndham Grand’s Brew Parlor like Five Spice Shaken Iced Coffee with Thai chili, cinnamon, clove, star anise and sweetened condensed milk; Cafe Olé with dark chocolate, brown sugar and ancho and guajillo chilies; and Biscotti Coffee with almond whipped cream and simple syrup made of star anise, fennel seed, and orange zest.
“There’s nothing better than a perfect cup of coffee,” said Wyndham Grand’s Chef de Caffeine Stephanie Izard. “As a chef, I’ve always put a lot of care into the coffee I serve, and I’ve worked with Wyndham Grand to find a coffee that is not only tasty on its own, but also serves as a base for creative flavors.”
Mixologist Ivy Mix shakes up Brew Parlor with exclusive cocktails such as The Impetus Spritzer with St. Germain, Canada Dry tonic, and Cynar; Spurred Ground with cold-brewed coffee infused with oloroso sherry, Italian vermouth, premium rum, and amaro; and Initial Ascent with bourbon, crème de cacao, lemon, framboise, and fresh raspberries.
“At Wyndham Grand, we are elevating coffee-based cocktails beyond the traditional White Russian. With all of the advancements in craft cocktails, we are able to create a unique menu using coffee and infused cold brew as ingredients,” said Mix. “Together with Wyndham Grand and Chef Stephanie Izard we are creating some delectable new drinks for people around the world.”
Wyndham Grand plans to roll out Brew Parlor to its global portfolio of hotels throughout 2016. For more information, visit www.wyndhamgrand.com.
About Wyndham Grand®:
Wyndham Grand® is an ensemble of distinguished hotels that are approachable by design, representing one-of-a-kind experiences in key destinations with refined accommodation, attentive service and relaxed surroundings. A part of Wyndham Hotel Group, the Wyndham Grand family currently consists of 33 locations in eight countries. Additional information is available at www.wyndhamgrand.com.
Most Wyndham® hotels are franchised by Wyndham Hotels and Resorts, LLC or its affiliate. Certain Wyndham hotels are owned or managed by an affiliate of Wyndham Hotel Group, LLC.
About Chef Stephanie Izard:
Stephanie Izard, a James Beard “Best Chef” and Food & Wine “Best New Chef,” is the Executive Chef/Partner of two Chicago, Illinois, restaurants, Girl & the Goat and Little Goat, and the upcoming Duck Duck Goat. Stephanie is a graduate of University of Michigan and the Scottsdale Culinary Institute, and has worked in some of the most respected kitchens in Chicago including La Tache, Spring, and Vong. She previously owned the highly acclaimed restaurant Scylla, which she sold just prior to appearing on and winning Season Four of Bravo's Top Chef television series in the U.S. Izard also has a line called "The Flavor, By Stephanie Izard," consisting of sauces and rubs available for purchase for the home cook. More information on Stephanie can be found at www.stephanieizard.com or follow her on Twitter @StephAndTheGoat.
About Ivy Mix:
Ivy Mix is Co-Owner and Head Bartender of Leyenda, a pan-Latin cocktail bar in Brooklyn, New York, U.S., paying tribute to her time spent in Guatemala and extensive travels throughout Latin American. Since moving to New York City in 2009, she’s worked at bars such as Fort Defiance and the world-renown Clover Club, and has helped open establishments such as Lani Kai in Manhattan. She is also the co-founder of Speed Rack - a national cocktail competition based in the U.S. that creates a platform for female bartenders while simultaneously raising money for breast cancer related charities. Ivy has been included in Wine Enthusiast’s 40 Under 40 (2013), Zagat’s 30 Under 30 for New York City (2012), and has been awarded Imbibe Magazine’s Drink Ambassador of the Year (2013). Follow Ivy on Twitter @ivymix and Instagram @ivymix.
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