December 2010 Newsletter

Greetings from Bill Hansen!

Speaking Personally – November 28th, 2010

It’s after 6 P.M. on Sunday night and I sit alone in my office at Villa Woodbine, which is buttoned up after a film shoot earlier today.  Nearby, in Coconut Grove, one of our weddings is in full swing, while our staffers who are not working the wedding catch their breaths after catering and working a record number of weddings and corporate events in November……And December promises to be loaded with lots of culinary creations and exciting holiday parties.

On this fall evening under starlit skies, Villa Woodbine proudly stands, basking in moonlight, which highlights a number of improvements which were completed in the last five months.  These include a fabulous paved parking lot, a new barrel tile roof, exquisite landscaping, upscale exterior lighting and lots of detailed touches…..If you can, we would love to have you drop by…….it’s a hidden treasure right here in the heart of Coconut Grove.

By the time you finish reading this, our new Villa Woodbine website will be up and running.  Check it out at

With only a little time left this year, I can’t help but reflect and be thankful for you, our clients and friends.  Many of you I have known for over 30 years…..and I do not take our relationships for granted.  You have supported me, my wife Terry and the rest of our amazing staff for years and years.  We thank you!!  – Bill Hansen


It’s Time to Make our New Year’s Resolutions and We Need Your Help!

2010 was good, but we want to make 2011 even better and we need your help, ideas, suggestions, comments, etc. so that we can better focus on serving you.

So what can we do for you?  What would you like me to do?  How can we do what we do better?

I want to know and personally would appreciate an e-mail directed to me at this link…I promise to respond and share the results in the next newsletter….So please take a few seconds to e-mail me your thoughts….

Heavy Water Vodka

Our friend from Norway, Henrik Lilleheim is the sole distributor for this new vodka that is already grabbing market share from Grey Goose…..

We proudly serve it on our Bill Hansen Catering bars and it can be purchased at Crown Liquors at 125 Street and Biscayne Boulevard, with other stores joining the parade soon…..



Parting Shot from Event Planner for CEO of Porsche Audi

“November 4th, 2010
It was an exceptional night! Everything was delivered flawlessly. I loved Lev and really appreciated Bill and the chef personally coming. I can’t thank you enough. You made our last event the final hurrah! Thank you so very much. I loved working with you.” – Lisa


Martini Making Class from Heavy Water Vodka

Always use the finest ingredients:
Vermouth that has been open for more than two weeks will adversely impact the flavor of your martini….in fact, why bother with the vermouth at all?
Use the freshest ice. Never use old ice to make a cocktail, since it distorts the flavor.


Shaking Versus Stirring:  You can’t bruise a martini by shaking it. You can only bruise a Bloody Mary. Tomato juice is thixotropic, as it becomes more fluid when it is shaken. Shaking adds essential dilution and oxidation into the drink, blending the flavors. Stirring keeps a drink clear and cold, and makes the alcohol more pronounced, since less ice melts into the vodka.


And more good news:  There are no carbohydrates in a martini and vodka has only 73 calories per ounce.  You can do the caloric math from there depending upon the size of your favorite martini.


Before you drop a lemon or orange twist in a cocktail as a garnish, take an extremely fresh twist and hold it about 2 to 3 inches above the glass. Light a match. Then crisply and quickly twist the twist across the flame toward the drink. If done correctly, there will be a brief but spectacular “poof” of flame and a little smoke. Immediately drop the twist into the cocktail. This adds a very subtle yet distinctive smoky aroma to the drink.


45 ml Heavy Water Vodka
1 splash of fresh pomegranate syrup
Combine Heavy Water Vodka and fresh pomegranate syrup on ice in a shaker. Shake thoroughly. Strain into a Champagne flute. Slowly pour Champagne to fill the flute. Garnish with three pomegranate seeds.

FRESH POMEGRANATE SYRUP: Combine equal parts sugar and water in a sauce pan. Two cups of each should do it. Peel a pomegranate or two. Break the seeds apart and add them to the sugar and water. Simmer over low heat for 30 to 45 minutes until the color of the liquid is as red as the formerly red seeds are white. Let the mixture cool before you strain it.


Until Next Time…

In This Issue
Heavy Water Vodka
Parting Shot
New Year’s Resolutions
Martini Making Class

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