Debuting in the April issue of Bon Appetit magazine (available in early March) under the headline: Two of the World’s Most Demanding Chef’s Agree On One Rare Ingredient, Colicchio and Tsai have put their names alongside the perennially hard-to-find Bermuda Black Rum. 2006 is Gosling’s Rum’s 200th anniversary and a celebratory ad appears on the next page. This inaugurates Gosling’s Rum’s culinary use initiative in Consumer print. Gosling’s Rum’s brand ads have appeared in selected markets in Time, Newsweek, Town & Country, Sports Illustrated, U.S. News & World Report, Esquire, Golf, Travel & Leisure Golf, InStyle, Food & Wine, Travel & Leisure as well as Virginia Living, Improper Bostonian, Toronto City Bites and Gosling’s continues to pursue trade publications and outdoor billboard advertising, in spot markets, all under the highly creative direction of Kelley & Company & Etc. Both Chefs feature Gosling’s Black Seal Rum on their drink lists and on their menus. At Ming Tsai’s Blue Ginger find, among other East-West rum enhanced dishes, Shrimp Tempura with Gosling’s Black Seal Aioli. At Craft Steak, Tom Colicchio pays homage to his favorite island destination by bringing his creativity to bear on a classic, Bermuda Onion soup liberally laced with Gosling’s Black Seal Rum. Both chefs, each in his inimitable fashion, have taken inspiration from the limitless possibilities offered when cooking with Gosling’s Black Seal Rum. Appetizers, entrees and desserts — dishes savory and sweet — all soar creatively with Gosling’s Black Seal® Rum. From Contemporary American to Classic Haute Cuisine, Floribbean to Pacific Rim, Cal-Ital, to Asian Fusion — pick the cuisine and Gosling’s Black Seal Rum is the perfect headline ingredient. Complex, aromatic and nuanced, versatile Gosling’s Black Seal Rum will continually surprise and delight. Sip, mix and cook with Gosling’s Black Seal Rum. Gosling’s award winning Black Seal Rum is a blend of three distinct, triple pot distilled rums, aged between three and five years. The dark rum is then aged in charred, once used, American oak bourbon barrels. A Platinum Award winning spirit, there is no finer, more complex, enjoyable rum on the market today. Tom Colicchio was awarded three stars by the New York Times, in 1996, and won the James Beard’s Best Chef New York Award, in 2000. Tom opened Craft in July 2001, which also attracted three stars from the New York Times that said it was “a vision of food heaven.” In 2002, Craft was awarded the James Beard Best New Restaurant Award, and Tom received Bon Appetit and the Food Network’s Award for Chef of the Year in their American Food and Entertaining Awards. In addition to Gramercy Tavern, and Craft, Tom owns Craftbar, and ‘wichcraft, and Craftsteak at the MGM Grand in Las Vegas. Tom’s cookbooks include, Think Like A Chef, and Craft of Cooking. www.craftrestaurant.com Ming Tsai opened Blue Ginger with his wife Polly in 1998. That year, Esquire magazine hailed him as Chef of the Year, and the James Beard Foundation nominated Blue Ginger as Best New Restaurant in the country. In 2002 the James Beard Foundation named Ming Tsai, “Best Chef in the Northeast.” Ming Tsai has hosted several TV series, including Emmy Award-winning East Meets West with Ming Tsai and, Ming’s Quest. He currently hosts, Simply Ming, on the Food Network. Ming’s cookbooks are, Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and his latest, Ming’s Master Recipes. Ming has appeared in USA Today, The New York Times, Saveur, Food Arts and Food & Wine.www.ming.com More information: Edward Bottone +1-215-753-1417 email@example.com Glenn Kelley +1-781-239-8092 firstname.lastname@example.org Please take a look at our advertisement featuring two of America’s top chefs.