Lloyd Cellars & Prescription Launch ‘Back to Fine Dining’ Parallel Promotions in June

Carl Wockner Headlines Friday-Eve Live in Tampa
Lloyd Cellars & Prescription Vineyards Launch 'Back to Fine Dining'  Parallel Promotions in June 2021

Lloyd Cellars Partners with Former Food Network Executive Rob Bleifer for Instagram Influencer Awareness Campaign, Recipe Blog Series

Prescription Vineyards Sponsors Tampa Bay Restaurant Week June 17 – 27, Launching New Wine & Music Showcase Event ‘Friday-Eve Live’ on Opening Night at Epicurean

(June 2nd, 2021, Napa Valley, CA) – Lloyd Cellars and Prescription Vineyards are returning to in-market work after fourteen months of sheltering in place. Lloyd Cellars, founded in 2008 by Rob and Bonnie Lloyd, felt that an important mission when getting back to market work is to bring awareness and support to restaurants as the nation begins to reopen.

“In our small way, we want to inspire people to get back to fine dining,” said winemaker Rob Lloyd. “If all the small, medium, and large wineries made this a priority, the wine industry could have a positive impact on a segment of our business that was the hardest hit.”

Lloyd Cellars has partnered with former Food Network Executive Chef Robert Bleifer to create delicious content for its June’ Back to Fine Dining’ Instagram Influencer campaign with Social Media agency, ApexDrop. In his 24-years at Food Network, Chef Bleifer was responsible for everything from managing the kitchen of 18 food stylists and recipe developers to coordinating with production teams, chefs and hosts, guest chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other ‘cameo’ appearances. He’s now in the development stage of several new projects, including a book. Chef Bleifer can be followed on Instagram: @chef_robear.

In 2015, Rob and Bonnie founded their second label, Prescription Vineyards. Primarily focused on retail, Prescription Vineyards is presenting the opportunity for restaurants to feature its Clarksburg Chardonnay and Alexander Valley Cabernet Sauvignon on wine-by-the-glass menus. “We saw Tampa Bay Restaurant Week as a way present our wine-by-the-glass program in a high-profile way,” said Director of Sales, Greg Moore, “while also supporting and bringing awareness to restaurants and getting people back to the table. We’re excited to be the first exclusive wine sponsor in the 15-years that Creative Loafing Tampa has produced the event.”

As part of the in-market efforts, Prescription Vineyards is also launching a new consumer event, ‘Friday-Eve Live.’ Playing off the pop-culture phenomenon of people jump-starting their weekend by calling Thursday nights’ Friday Eve’, the event is part wine tasting, part musical showcase. ‘Friday-Eve Live’ will launch on the opening night of Tampa Bay Restaurant Week on Thursday, June 17th, in partnership with Creative Loafing Tampa and iHeartRadio/Central Florida, and hosted by Epicurean and Élevage SoHo Kitchen & Bar in Tampa, Florida. Tickets are $25 advance, $35 at door if available.

“iHeartMedia is excited to be a part of and attend ‘Friday-Eve Live’ on June 17 at Epicurean,” said April Easterly, Promotions Director at Rumba 106.5 and US 103.5. “As the kick-off to Tampa Bay

Restaurant Week, our very own Tampa Talents can’t wait to experience the great food and sips from the Bay. Katie Sommers on middays with 93.3 FLZ, and Ian Beckles, who is on evenings as Co-Host of Beckles and Recher on 95.3 WDAE, will be attending.”

Musical guest Carl Wockner was named the first and only Australian artist to win Top Honors at the International Acoustic Music Award’s 2015 (USA). He also scored in the top of the AAA category for the release of his album Crayon Days with producer Michael Flanders in Nashville, Tennessee. He was recently awarded “Musician of the Year 20/21” by Western Australia Prestige Awards. “Bonnie and I love music,” said Rob Lloyd, “and helping artists get back to work just feels right.”

A portion of Tampa Bay Restaurant Week proceeds benefit Feeding Tampa Bay!

Former Food Network Exec Chef Rob Bleifer Partners w/Lloyd Cellars – Serves Up Savory Biscotti as Starter!

Che Bleifer Cameo - Savory Biscotti
Chef Robert Bleifer
Chef Rob Bleifer teases his Lloyd Cellars ‘Back to Fine Dining’ six-part recipe series with his Savory Biscotti

As part of our June 2021 celebration of getting ‘Back to fine dining’ (yes!), we’re excited to announce our partnership with Chef Robert Bleifer, who most recently served as Executive Chef & Vice President of Culinary Production for Food Network for 24-years. Chef Rob has created six recipe pairings to share with our Members and fans, which we’ll dole out in a six-part blog series now through June!

Chef Rob was responsible for everything from managing the kitchen of 18 Food Stylists and Recipe Developers to coordinating with Production teams, Chefs/Hosts, Guest Chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other “cameo” appearances.

We invite you to follow Chef Rob on Instagram @chef_robear! He’s got a lot of new projects in works and you’re going to want to be the first to know!

FYI, sister winery Prescription Vineyards is also celebrating ‘Back to Fine Dining’ by being the exclusive wine sponsor for Tampa Bay Restaurant Week this June 17 through 27. Click here to learn more…

We’re going to jump-start Chef Rob’s series with something we’ve never seen before, a Savory Biscotti recipe to pair with our Lloyd Cellars Carneros Chardonnay. This certainly redefines the idea of ‘breakfast for dinner.’

Happy home cheffing!

Chef Bleifer's Savory Biscotti

Chef Bleifer Savory Biscotti

Sure, you love biscotti with your coffee in the morning, but now it's wine-thirty and you're still craving pastry. Chef Robert Bleifer comes to the rescue with his Savory Biscotti to pair with our Lloyd Cellars Carneros Chardonnay!

Course Appetizer
Cuisine Italian

Ingredients

  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • 4 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated parm
  • 2 tablespoons honey

Instructions

 

  • Set an oven rack to the middle shelf and preheat oven to 350.
  • Line a cookie sheet with parchment.
  • In a large mixing bowl, whisk together, flour, salt, and baking powder.
  • In a medium bowl or large measuring cup, whisk eggs and then whisk in oil, herbs, and honey.
  • Add the egg mixture into the flour mixture and mix with a rubber spatula.
  • With floured hands, transfer the dough to a floured work-surface.
  • Roll into a log about 12 inches long and 4 inches wide (it will be flat).
  • Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
  • Cool the log on a rack and lower the oven temperature to 325.
  • With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
  • Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
  • Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.

Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Savory Biscotti