The Luxury Marketing Council is pleased to invite you to join us for our series: The Luxury of the Senses. The evening will be a delicious, palate-mind-provoking experience which blends the talents of Chef Tageré, Executive Chef at Fisher Paykel with the uniqueness of Surly Penguin Cordials.
Hope you can join us for an intimate evening which will delight your taste buds, provoke your mind and broaden your appreciation of Surly Penguin, Fisher & Paykel and Chef Tageré's skills.
Looking forward to seeing you on July 11!
RSVP to:[email protected]
About Chef Tageré
Chef Tageré Southwell began her culinary career as a small child cooking with her grandmother, a master baker from the Caribbean island of Antigua, baking bread and making chocolate cakes in her Holly Hobby oven.
She began to take cooking more seriously while studying at Syracuse University, getting a Bachelor of Science in Retailing & Fashion Business and hosting barbeques at her campus apartment for fellow students. She created elaborate spreads of food, while charging admission to pay for college expenses. She quickly graduated and transitioned into the music business working for Arista Records, running the video promotions department. While at Arista she began baking and selling her famous Sugar Cookie Crust Sweet & Sour Apple Pies.
Not realizing her innate passion for cooking as yet, she continued to work in the corporate arena, moving onto project management for Nettmedia, one of the then top web development firms for the music industry. Upon leaving Nettmedia she decided to go to the Institute of Culinary Education in New York, taking on the Culinary Certificate Program. Chef Tageré finally found her niche, graduating with Highest Honors and gaining acceptance into Chanterelle's externship program, one of the premiere French restaurants in the U.S., where she received Highest Honors as well.
After completing culinary school she was then accepted into the 2003 Culinary Team for the Cannes Film Festival in Cannes, France, where she had an epiphanal moment when she was chosen to work with the world famous Master Chef Roger Vergé of Le Moulin de Mougins for the AMFAR AIDS Benefit dinner, serving 500 dinners in a matter of minutes with his amazing culinary staff. She knew this was what she was truly born to do – create cuisine utilizing food and flavors from around the world. From there she has gone on to do private chef work in East Hampton, Greenwich and New York.
She also works as a freelance chef with Sara Moulton, executive chef at Gourmet Magazine and former Food Network star, creating four course meals for advertisers for the past five years. She is a food stylist for Woman's World Magazine and Sara Moulton's recent Best Buy webisode series. Chef Tageré continues to create private dinner parties, exclusive one-on-one cooking classes and cooking parties for adults and children.
Currently, she is working as the executive chef for the Fisher & Paykel Experience Center, and was formerly executive chef of the GE Monogram Design Center in the Architects & Designers Building in New York. At Fisher & Paykel, Chef Tageré oversees cooking demonstration events for architects, designers and consumers for the luxury line of appliances.
about the
SURLY PENGUIN DISTILLERY
Founded in 2014 by serial entrepreneur Chris Olshan and his wife, Kristy Olshan, Surly Penguin & The Distillery was a dream forged by hard work with a kiss from luck and fate.
As in the case of many great inventions, the business was born out of an unsuccessful experiment. Chris' wife Kristy loves citrus fragrances. Chris determined to create, as a Valentine's Day gift for Kristy, a citrus body oil and accidentally infused the oil with alcohol. Lightning struck. And THE Surly Penguin Grapefruit Cordial was born.
Rave reviews from friends who tasted Surly Penguin Grapefruit Cordial inspired Chris to dream of opening a distillery.
After searching for over a year they finally found the perfect property.
The distillery is situated on 17 acres of private forest reserve filled with thousands of raspberry bushes which supplied the first locally grown fruit for the business.
A brand new bank barn had been constructed on the property which was quickly converted into a working distillery.
They harvested the raspberries by hand, juiced them and added them to the infused alcohol creating their first artisanal spirit.
100% UNCOMPROMISING
Surly Penguin is changing the way people enjoy and consume artisanally-crafted distilled spirits by creating products that are designed to be as delicious as the fresh fruits we use. Every cordial Surly Penguin creates is made with hand-picked, hand-juiced fruits and ultra-pure spirits that are six-times distilled, GMO free and organic.
Unique Flavors and Natural Ingredients
The Surly Penguin Distillery is creating hand crafted cordials and bespoke liqueurs. Sourcing fruits, herbs and spices from local farms, our new 26-flavor liquor brand delivers premium quality products.
Crafted IN THE USA
From the stills we use, to the fruits we hand-juice, to our bottles and labels, every step of the Surly Penguin process happens right here in the USA.
The Surly Penguin Principles
- Craft a premium quality spirit using only the finest ingredients, so that every sip tastes as delicious as the locally sourced fresh fruit from which it's made.
- Be able to count on one hand and pronounce every ingredient used to produce the spirit.
- Use only the best fruits, herbs and spices - no added chemicals or additives and nothing artificial.
- Infuse REAL authentic flavors and always be 100% UNCOMPROMISING!
Please visit the website www.SurlyPenguin.com
about the
Fisher & Paykel Company
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Since 1934, the Fisher & Paykel design heritage has been founded on a pioneering spirit and a culture of curiosity that challenges conventional appliance design to consistently deliver products tailored for human needs.
Fisher & Paykel and DCS brands incorporate innovative technologies driven from a passion to produce the most technically advanced, efficient and contemporary-styled appliances.
Please visit the website www.fisherpaykel.com
RSVP to:[email protected]