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Culinary Communications & Consulting works with some of the finest producers in the realm of food,
wine and spirits. Website text for exotic wines, packaging copy for luscious new ice creams,
catalogue descriptions for gourmet products - all of it tickles our creative fancies and broadens
our commitment to the tastiest profession on the planet.
In the web world, we wrote and edited online text for Wheat Valley Bakery
and Visitcalifornia.com, and are at work re-doing the websites for
Treana Winery and Liberty School in Paso Robles. We helped Aidells Sausages
develop its website voice and wrote the copy on Austrian and
Hungarian wines for Blue Danube Wine Company.
Samples from the many press packets we have produced include items as diverse as feature articles
for The California Nutrition Network and Concannon Vineyard,
a Chronology of Gin for Leyden Gin and "Quick Facts on Green Tea and Health" for Republic of Tea.
Our experience writing and editing newsletters includes both the Golden Cone and Full Scoop for
Dreyer's Grand Ice Cream and organizational publications for the American Institute of Wine & Food and the San Francisco
Professional Food Society. In the world of enewsletters, we handled the wine edicuation and recipe pairing portions of
the monthly missives from wine.com.
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We have written print and online catalogs for Dean & DeLuca and Tavolo, brochures for Diamond Walnuts
and the Rhone Rangers, tasting notes for the Terlato Wine Group, and press releases
for Reynolds Wrap, Vita Soy and many San Francisco Bay Area restaurants. Chef bios? We’ve done that too.
Other clients have included Murietta's Well Winery, Grapeleaf Cellars and a number of fine public relations
firms, including Klugman & Associates, Deborah Kwan Public Relations and Bieler Communications.
We love writing about matters of the table and look forward to each delicious challenge our
clients bring our way.
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