Food and Lifestyle Public Relations

Chef and owner Matt Jamie created a line of products using flavors native to Kentucky, with an idea that had global appeal. EPR designed a series of product launches to introduce the brand to consumers and the media on a national scale. The campaign garnered coverage in such publications as Bon Appétit, Saveur, Food and Wine, Midwest Living, Martha Stewart Radio, and The New York Times. Bluegrass Soy Sauce went international when Estes Public Relations worked with a Japanese food publication on a feature article. The demand for BBF and BSSC products has expanded from the local Louisville market to include distribution in the Northern California and mid-Atlantic regions. The products are available in New Jersey, Pennsylvania, Delaware, Maryland, Virginia, West Virginia, Ohio, Kentucky, Indiana and Tennessee.

With an innovative packing design to deliver fresh/never frozen seafood around the world, Honolulu Fish company needed to get their story and message out to chefs and consumers. EPR created and launched publicity campaign for new Consumer Division with media event in New York. The firm also generated coverage in The New York Times, Bon Appétit, Food & Wine, Coastal Living, Saveur, Intermezzo and The Rosengarten Report. Regional campaign yielded coverage in more than 15 daily newspapers including the Chicago Tribune, Louisville Courier-Journal and Dallas/Ft.Worth Star Telegram.

Bob Kinkead, chef/owner of three successful restaurants, has been a client since 1999. Estes Public Relations oversaw the openings of his two newest restaurants, Colvin Run Tavern in Vienna, Va., in 2001, and his Boston establishment, Sibling Rivalry, in 2004. We launched a national campaign to promote chef Kinkead’s new cookbook, which features recipes from his Washington, D.C., seafood restaurant, Kinkead’s. These efforts generated extensive national exposure on the NBC “Today Show,” the Food Network’s “Sara’s Secrets,” the Washington Post; and Restaurant Hospitality. On the “Today Show,” chef Kinkead demonstrated one of his recipes, and chatted with Katie Couric, Ann and Matt Lauer, while surrounded with an array of delectable dishes from the cookbook. He demonstrated his barbequed oysters on the grill. Named top ten cookbooks by NRN 2005.

Drew Nieporent and Michael Bonadies, Myriad Restaurant Group founders, were looking to open an innovative new concept in downtown Louisville that showcased both Kentucky cuisine and the contemporary art collection of co-owners Laura Lee Brown and Steve Wilson. EPR came on board to craft a local and national campaign to draw attention to the brand new venture. Pre-opening coverage included articles in the Voice-Tribune, Lexington Herald-Leader, LEO, Velocity, a three-page feature in the Louisville Courier-Journal and a one-page feature in Business First.

Nationally, within a year, Estes secured coverage from the Wall Street Journal, The New York Times, The New York Post, Metropolitan Home, USA Today, Southern Accents, Food & Wine, Bon Appétit, Southern Living, Nation’s Restaurant News and Restaurant Hospitality.

Since then, Proof on Main has become one of the hottest spots in the city with numerous accolades including a spot on the coveted Esquire magazine’s Best New Restaurants list in 2006, named in Food & Wine magazine – America’s 50 Most Amazing Wine Experiences 2006 and several “Best of Louisville” awards.

The historic hotel wanted to launch a campaign celebrating the Hot Brown sandwich as a region food icon. EPR first focused on the history of the hotel and the dish, highlighting the story of the chef creating it for hungry late night party goers who filled the hotel’s opulent Crystal Ballroom. Local and national media began taking notice. Soon the Hot Brown’s coverage included the NBC Today Show, the Discovery Channel, Saveur, The New York Times Style Magazine, Los Angeles Times, Southern Living, the Louisville Courier-Journal, Rachel Ray’s Every Day magazine, Gourmet, USA Today, and NWA World Traveler.