The Decanter is one of five in the World
WHO: Bern’s Steak House and Penfolds’ Winemaking Ambassador, Americas and SOMM cast member DLynn Proctor
WHAT: Bern’s Steak House recently purchased the Aevum Imperial Service Ritual, a rare museum-quality crystal decanter. The decanter represents the efforts of a two-year collaboration between Penfolds and France’s legendary crystal producer, Saint-Louis. The decanter, was designed in such a way that with a gentle tilt of the vessel you receive the perfect pour. The Penfolds decanter is only one of the five in the world. Accompanying the purchase of the decanter, Bern’s also received a bottle of 2012 Penfolds Grange, as well as smaller Saint-Louis spinning Crystal decanters.
WHEN: Penfolds’ DLynn Proctor will be on-site to build the decanter the morning of July 12th, at 11:00 a.m.
HOW: For those interested in viewing the installation, the project will be streamed live via Bern’s Steak House Facebook Page.
Bern’s Steak House owner David Laxer, Wine Director Eric Renaud, and DLynn Proctor are available for media interviews.
To schedule MEDIA interviews, please email Brooke Palmer Kuhl at bpalmer@bernssteakhouse.com or call 727.235.2389.
About Bern’s Steak House:
Internationally known for its vast wine collection, perfectly aged steaks and famous dessert room, Bern’s Steak House offers a world-class, incomparable dining experience. When Bern Laxer opened in 1956, he envisioned Bern’s as Art in Steaks. Today, son David Laxer and Chef de Cuisine Habteab Hamde continue Bern’s tradition of excellence with a gastronomic adventure that includes prime dry-aged steaks cut-to-order, 21 choices of caviar, fresh seafood and vegetables in a setting like none other. Housing the World’s largest wine collection of over 500,000 bottles, Bern’s offers 7,000 selections to its guests. In 2016, Bern’s was named an Outstanding Wine Program Winner from the James Beard Foundation after being a finalist, one of five, in 2015, and in 2014, an Outstanding Restaurant Semi-finalist, one of twenty in the country by the James Beard Foundation. Additionally, SideBern’s, (now Haven), Bern’s sister restaurant and its Executive Chef Chad Johnson, also of the Epicurean Hotel, were named a 2012 and 2014 Semifinalist for Best Chef: South. For more information on Bern’s Steak House and its subsidiaries, visit www.BernsSteakHouse.com.
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