With this year’s introduction of “Hemingway Hall” – featuring craft spirits and cocktails from the Great Lakes State and beyond – producers of the 10th Annual Grand Rapids International Wine, Beer & Food Festival at DeVos Place are welcoming a national expert who has studied and written about the influence of cocktails on the Nobel and Pulitzer Prize winning author of The Old Man and the Sea, Farewell to Arms, and The Sun Also Rises (among countless others).
Philip Greene is an authority on the life and favorite cocktails of Ernest Hemingway and has presented on this topic before the Smithsonian and Kennedy Center in Washington DC, at the Hemingway Home in Key West and at other noted locales around the world. His 2012 book, To Have and Have Another – A Hemingway Cocktail Companion – received critical acclaim from The New York Times, Wall Street Journal, Washington Post Chicago Tribune, Food & Wine, Wine Enthusiast, Huffington Post and many others. It remains a best-seller. He also authored The Manhattan: The Story of the First Modern Cocktail (2016) and will release The Drinkable Feast: A 1920s Paris Cocktail Company due out in 2018 (named in honor of Hemingway’s posthumously published work, A Moveable Feast).
Greene is a Brand Ambassador and consultant for the Hemingway Rum Co., and their line of award-winning rums under the Papa’s Pilar brand (named for Hemingway’s beloved 38-foot Pilar, which he fished from in Key West and Cuba)—which will also be available for sampling at the Festival (booth #301). He is one of the founders of the Museum of American Cocktails in New Orleans and has presented at notable events such as Tales of the Cocktail and Manhattan Cocktail Classic, as well as other programs for the Smithsonian Associates, the Hemingway Society, the International F. Scott Fitzgerald Society and the Kennedy Center for the Performing Arts in Washington DC, as well as other notable institutions.
During the Festival, Greene presents “To Have and Have Another” on the Meijer Food Stage on Friday at 9pm and Saturday at 5pm. There is no charge for these demonstrations and cocktail samples will be provided to the audience.
He’ll also present four workshops throughout the course of the Festival, using spirits from Holland-based Coppercraft Distillery (booths 326-327 in “Hemingway Hall”). Mixing Cocktails in Hemingway Fashion will be offered on Friday from 6:30-7pm and on Saturday from 2:30-3pm; The Manhattan: The Story of the First Modern Cocktail will be presented on Friday from 7:30-8pm and on Saturday from 3:30-4pm. Space is limited to the first 12 people to step up and tasting tickets are required for sampling.
In a recent blog post, Greene expressed his affinity for Hemingway and cocktails, as well his anticipation of presenting in Grand Rapids. Read that entry here.
Outside of the world of cocktails, Green is a Trademark and Internet Counselor to the U.S. Marine Corps, based at the Pentagon in Washington DC. He and his family also have a love of Michigan and have recently purchased property north of Traverse City, in the Leelanau Peninsula.
The 10th Annual Grand Rapids International Wine, Beer & Food Festival is expected to draw more than 18,000+ people throughout its three days. With more than 120,000 square feet of tasting experiences and more than 1,800 beverages for sampling, this one-of-a-kind event is the largest culinary Festival in the entire Midwest. It is positioned as the finale to Cocktail Week – GR (November 8-19), presented by Experience Grand Rapids.
For a list of featured spirits in “Hemingway Hall” please click here (then scroll to “spirits” at the end of the list).
*Attendance at this festival is for those 21 years of age and older. ID is required for admittance.