Restaurant Week Productions
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Restaurant Week PRODUCTIONS Planning • Production • Promotion • Publicity
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R e s t a u r a n t We e k
PRODUCTIONSPlanning • Production • Promotion • Publicity
Restaurant Week Productions offers full service event planning, production, promotion and publicity for city, state and regional food & beverage industry events. Well planned and executed Restaurant Weeks, Festivals and Farm events bring economic vitality not only to the businesses involved, but to the region as a whole. For YOUR event our team of professionals provide their expertise in every aspect of its production & promotion, including:
•Marketing Strategy
•Email Campaigns
•Photography
•Web Presence
•Television & Media Exposure
•Print & Digital Design
•Planning & Organization
•Advertising
•Videography
•Social Media Integration
Our professional event production is all inclusive & the services outlined above, plus all advertising, production & printing costs are supported through event participation fees and/or sponsorships.
Our Professionals:Laura Mahon, Principal, Restaurant Redux: Realizing there was a void for restaurant & hospitality industry marketing, Laura established her own firm, Restaurant Redux in 2009. Leaving behind a corporate sales & marketing position she built her company with the goal of optimizing sales for Connecticut restaurant & event venues, providing effective, yet affordable marketing for independent businesses. Restaurant Week Productions is a culmination of partnerships with advertising professionals in the planning & production of food & beverage industry events.
Ann Baldwin, President, Baldwin Media Marketing:Ann has more than 20 years of expertise in the broadcasting & communications industry. By applying her knowledge of the media industry, her firm has built a national reputation for its expertise in media management & business marketing. Ms. Baldwin is well known for her public relations/networking savvy & has worked for more than 15 years in the television news business as an anchor/reporter for stations across the country. As someone who has worked on both sides of the microphone, Ann offers a unique set of business skills.
Winter Caplanson, Founder, Connecticut Food & Farm:Winter Caplanson led the legendary Coventry Regional Farmers Market from startup to stardom as a founder, its executive director, and head of marketing. For more than a decade, she has connected the dots by creating content that tells the stories of the local food movement to people who support it. Winter ’s expertise also includes commercial identity, offering professional photography to the agricultural & food service industries. She brings her amazing images to enhance the advertising & social media materials for Restaurant Week Productions.
Chris Pooley, Founder,ConnecticutRestaurantWeek.com:Chris is an SEO, social media & digital marketing professional who has created the premier online source for information & details on every statewide & city-specific restaurant week in Connecticut. His website has top placement on all search engines for all the state’s restaurant week events and is presently undergoing an expansion to bring photos & chef’s features, along with event & menu details to its pages. This unparalleled resource guarantees a strong online presence & in turn, successful event.
Print & Digital Advertising Design
Beer FestTrumbull Kitchen
& Pig Roast on the PatioSaturday, September 14th, 12 - 5pm
Beer • Pig Roast • TK Pub Food • Giveaways • And More! Featuring a great selection of craft beers, many brewed right here in Connecticut. Representatives from each brewery will be on hand. A portion of the proceeds will benefit the Pan-Mass Challenge for the Dana Farber Cancer Institute. Tickets: $60 per personFor more information and a complete list of participating breweries, call 860.493.7412 or visit our calendar at: MaxRestaurantGroup.com
CABS & SLABSSteak and Wine Dinner
Course 3Ribeye
pommes puree, brussels sprouts leaves,smoked bone marrow butter
ATALON CABERNET SAUVIGNONNapa, 2011
side by side withCENYTH RED BLEND
Sonoma, 2009
Cheese CourseArtisan cheeses from the winery
LA JOTA CABERNET SAUVIGNON HOWELL MOUNTAINNapa, 2011
$115.00 per personnot including tax or gratuity
Seating is limited. Reservations: 413.746.6299
Max’s Tavern 1000 West Columbia Blvd. Springfield, MA
MaxTavern.com
Thursday, January 22nd at 6:30pm
Featuring a distinctive selection of Sonoma
& Napa Valley wines paired with
exceptional cuts of steak
selected by Executive Chef Paul Roberge.
With Guest Speaker: Michael Jordan,
Master Sommelier for Jackson Family Wines
ReceptionSteak Tartare
harissa, smoked almond, pitaMATANZAS CREEK CABERNET SAUVIGNON
Sonoma, 2013
Course 1New York Strip
maple miso glazed root veg, cauliflowerARROWOOD CABERNET SAUVIGNON
Sonoma, 2010
Course 2Filet Mignon
duxelles, foie gras, puff pastryFREEMARK ABBEY CABERNET SAUVIGNON
Napa, 2011
Print & Digital Advertising Design
to me those have always been the two most beautiful words in the English language.
- Henry James
Rosedale Farm & Vineyard, Simsbury, CTJune 28 “Berries & Blossoms”
July 26 & 27 “Corn!”August 23 & 24 “Tomato, Tomato”
September 27 & 28 “Sustainable Seafood”
Starlight Gardens, Durham, CTAugust 5 “Heirlooms & Organics”
The Farmer’s Cow, Lebanon, CTAugust 11 “ Bluegrass, Beers & BBQ”
Nathan Hale Homestead, Coventry, CTSeptember 8 “Dinner at The Homestead”
Summer 2012
For availability and ticket information, call 860.522.9806 ext. 18
or visit: www.MaxChefToFarm.com
Summer afternoon, summer afternoon,
Belltown Orchard, South Glastonbury, CTSeptember 13 & 14 “In the Orchard”
Beer FestTrumbull Kitchen
& Pig Roast on the PatioSaturday, September 14th, 12 - 5pm
Beer • Pig Roast • TK Pub Food • Giveaways • And More! Featuring a great selection of craft beers, many brewed right here in Connecticut. Representatives from each brewery will be on hand. A portion of the proceeds will benefit the Pan-Mass Challenge for the Dana Farber Cancer Institute. Tickets: $60 per personFor more information and a complete list of participating breweries, call 860.493.7412 or visit our calendar at: MaxRestaurantGroup.com
CABS & SLABSSteak and Wine Dinner
Course 3Ribeye
pommes puree, brussels sprouts leaves,smoked bone marrow butter
ATALON CABERNET SAUVIGNONNapa, 2011
side by side withCENYTH RED BLEND
Sonoma, 2009
Cheese CourseArtisan cheeses from the winery
LA JOTA CABERNET SAUVIGNON HOWELL MOUNTAINNapa, 2011
$115.00 per personnot including tax or gratuity
Seating is limited. Reservations: 413.746.6299
Max’s Tavern 1000 West Columbia Blvd. Springfield, MA
MaxTavern.com
Thursday, January 22nd at 6:30pm
Featuring a distinctive selection of Sonoma
& Napa Valley wines paired with
exceptional cuts of steak
selected by Executive Chef Paul Roberge.
With Guest Speaker: Michael Jordan,
Master Sommelier for Jackson Family Wines
ReceptionSteak Tartare
harissa, smoked almond, pitaMATANZAS CREEK CABERNET SAUVIGNON
Sonoma, 2013
Course 1New York Strip
maple miso glazed root veg, cauliflowerARROWOOD CABERNET SAUVIGNON
Sonoma, 2010
Course 2Filet Mignon
duxelles, foie gras, puff pastryFREEMARK ABBEY CABERNET SAUVIGNON
Napa, 2011
MAX Our 6th Annual
Rosedale Farms & Vineyards, SimsburySaturday, June 14th “Lobster Festival”
Thursday, June 19th “First Harvest”Thursday, July 10th
“Catch - A Local Seafood Dinner”Thursday, July 24th “Corn!”
Thursday, July 31st “Heirloom & Heritage”Thursday, August 14th “Tomato, To- Mah -To”
Thursday, August 28th “From Head To Tail”Thursday, September 18th “The Vegan Table”
Sunday, October 12th “Hoptoberfest”
The Farmers Cow, Graywall Farms,Lebanon
Friday, July 18th “Bluegrass, BBQ & Beer”Saturday, August 16th
“Tomato, To- Mah -To” with Mystic Cheese
Riverfront Boathouse, HartfordFriday, July 11th “Dinner On The River”
Nathan Hale Homestead, CoventrySaturday, September 6th
“Dinner At The Homestead”
For more information and reservations, visit: MaxChefToFarm.com
“Local products, passionate preparation, sublime surroundings. . .it doesn’t get better than this.”
~ Chowhound.com
CHEF TO FARM Summer Dining Series ~ 2014
Beers &
Bites
June 106:30pm
Our New Monthly Beer Bash
June: Oskar Blues Brewery of Longmont, Colorado
Guest Speaker: John Edwards
Beers
Deviant Dales, G’knight, Dale’s Pale Ale
Bites Peppercorn-crusted Black Angus Burgerroasted garlic brioche roll, housemade ketchup,
lemon-garlic cured pickles
Crispy Fried Veal “Steak” rosemary flatbread, caramelized fontina cheese
Rare Tuna Sataychili garlic Hoisin BBQ glaze’
$25 per person (not including tax & gratuity)
for more information, call 860.232.5000
or visit: Rizzutos.com
Creating Lasting Dining Relationships. One Employee at a time. One customer at a time. one Dish at a time.
Bethel | West Hartford | Westport | Stamford
Follow Us On Facebook
At Rizzuto’s West Hartford
Email Marketing Campaigns
FIND US ON FACEBOOK
Now thru Saturday, August 2nd
Memphis Barbecued Short RibSpice rubbed & slow cooked with grilled tomato salsa
& sweet corn grit cakes
A Taste of DISH!
Pictured above: Thai Saladlocal watermelon with green papaya, pork belly, lime,
mint & toasted sesame
Our Taste of Hartford CocktailsStrawberry Basil Shrub: Rose's Berry Farm strawberries,
Skyy Strawberry Vodka, basil, splash of soda
Grilled Pineapple Mojito: Pineapple infused rum, mint, lime, Meyers Dark float
Fudge Brownie Sundaecoconut ice cream , hot fudge & drunken walnuts
Belltown Orchards Peach Cobblervanilla ice cream
For our full Taste of Hartford menu, visit us here
For reservations, call 860.249.3474
Or make online reservations here
Free Valet Wednesday thru Saturday NightsDish will be closed Sundays thru the end of August
DishRestaurantGroup.com
Come on in to DISH during the Taste of Hartford
And Enter To Win Chef Carbone’s Tasting Dinner for 4!
Celebrate The Taste of Hartford with
FIND US ON FACEBOOK
Now thru Saturday, August 2nd
Memphis Barbecued Short RibSpice rubbed & slow cooked with grilled tomato salsa
& sweet corn grit cakes
A Taste of DISH!
Pictured above: Thai Saladlocal watermelon with green papaya, pork belly, lime,
mint & toasted sesame
Our Taste of Hartford CocktailsStrawberry Basil Shrub: Rose's Berry Farm strawberries,
Skyy Strawberry Vodka, basil, splash of soda
Grilled Pineapple Mojito: Pineapple infused rum, mint, lime, Meyers Dark float
Fudge Brownie Sundaecoconut ice cream , hot fudge & drunken walnuts
Belltown Orchards Peach Cobblervanilla ice cream
For our full Taste of Hartford menu, visit us here
For reservations, call 860.249.3474
Or make online reservations here
Free Valet Wednesday thru Saturday NightsDish will be closed Sundays thru the end of August
DishRestaurantGroup.com
Come on in to DISH during the Taste of Hartford
And Enter To Win Chef Carbone’s Tasting Dinner for 4!
Celebrate The Taste of Hartford with
Email Marketing Campaigns
Television Exposure
Television Exposure
Billboards & Banners
MarqueeBride.com 960 Main Hartford
Billboards & Banners
MarqueeBride.com 960 Main Hartford
Press
Press
Web Presence & Social Media Integration
ConnecticutRestaurantWeek.com #1 Search Engine Page Rank for all city & state-wide
Restaurant Week Events. 1.2 million page views in 2014.
Web Presence & Social Media Integration
4,600 Followers on Facebook8,900 Followers on Instagram
8,400 Followers on Twitter
Photography
Photography
Videography
Videography by: Justin Wirtalla, Wirtalla VisualExample: http://tinyurl.com/MaxChefToFarmDinner
Contact
We work closely with restaurants, breweries, vineyards, associations, municipalities and tourism organizations in planning & producing Restaurant Weeks and food & beverage events. Please direct all inquiries to: Laura [email protected]
R e s t a u r a n t We e k
PRODUCTIONSPlanning • Production • Promotion • Publicity
