{"id":13367,"date":"2017-08-01T07:00:08","date_gmt":"2017-08-01T14:00:08","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13367"},"modified":"2017-08-01T07:00:08","modified_gmt":"2017-08-01T14:00:08","slug":"exploring-one-of-chicagos-rare-wine-collections","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/exploring-one-of-chicagos-rare-wine-collections\/","title":{"rendered":"Exploring one of Chicago&#8217;s Rare Wine Collections"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">The Gibson Group in Chicago has established itself as a leader in fine dining. Now, at one of their establishments, Hugo&#8217;s Frog Bar and Fish House, they are branching out to include fine wines as well. The chef and wine enthusiast Lawrence Kobesky had expanded the menu to include rare wines offered through their Library Wines list. Mr. Kobesky has connections in the wine industry and is able to obtain rare and unusual aged vintages for the upscale clientele. In some cases, due to rarity, only one or two bottles are available and others he purchases need time for mellowing. Chicago&#8217;s well known hot spot for fine dining is becoming known for fine wines as well.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.fsrmagazine.com\/wine\/exploring-one-chicagos-rare-wine-collections\" rel=\"noopener\">Exploring one of Chicago&#8217;s Rare Wine Collections<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3H781YYV6TIR0YGRXDW3FPS0RARETP 3AAJC4I4FGSXKA9B781EMD2TIQDJZU A8OCUP28K7HRB)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Gibson Group in Chicago has established itself as a leader in fine dining. Now, at one of their establishments, Hugo&#8217;s Frog Bar and Fish House, they are branching out to include fine wines as well. The chef and wine enthusiast Lawrence Kobesky had expanded the menu to include rare wines offered through their Library [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8145,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13367"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=13367"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8145"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}