Our ideal candidate should be an extremely creative PR professional with a proven track record of handling lifestyle accounts, providing clients with top-tier media results locally, regionally and nationally. The right candidate should be heavily connected with lifestyle media and have a vast knowledge of all social media platforms.

Our ideal Senior Publicist candidate will:

• Have a minimum of 4-6 years experience in the spirits/beverage, hospitality, culinary, beauty/health, art/design, restaurant and consumer lifestyle arenas, either with an agency or in-house position.
• Must demonstrate tremendous writing and communication skills.
• Must have impeccable media references and strong media contacts.
• Must have experience managing public relations campaigns, including management of junior level team members.
• Creative, creative, creative!
• Experience pitching new business is favorable.

As we turn the page to a brand new year, the “birds” at Bay Bird Inc look forward to soaring even higher in all areas of life. Beyond the expected, de rigueur health & fitness goals to erase evidence of holiday indulgences, our personal resolutions this year are varied. However, it seems there is one common thread, a goal we are all working to achieve – and that is to live life wholeheartedly and in the moment.  To seek complete zen-like satisfaction through one word: moderation.  So, while we reflect on a very busy year that seemed to have flown by,  this year we plan to truly enjoy each moment, meal, sip, and gathering. Rather than rush, we look forward to taking the necessary time to enjoy the “now”  - the spark of an idea, the spiritual mash-up, the innate evolution of creative genius.

And what better way to do that than by turning to our culinary and mixology clients as they prognosticate and expertly forecast the top food and drink trends of 2012. No, not all of them will be fat-free. But we can savor in the small, while not skipping a bite (or bev).

Our mantra this year will be, “Mangia! Bevi! Moderation!”

In this post, we share our client, the maestra of mixology, Erin Williams of Hush Cocktails’ top 8 cocktail trends for 2012.

Cheers to a sweet, savory, smoky and spicy new year!  We can’t wait to dig in with a fresh new focus.

~Peyton

Bay Bird Inc PR is a boutique public relations and marketing firm specializing in expert communications on behalf of local, regional and national lifestyle brands. Having carved a niche within the “artisan lifestyle” category, Bay Bird Inc PR’s media experts are adept at achieving strategic and qualified results for clients rooted in the culinary, restaurant, spirits, hospitality, design, luxury goods, and fashion/beauty sectors.

Responsibilites Include:

• Exhibit solid understanding of key client information including general business strategy, industry issues, products and services offered, key customers and competitors in the marketplace.

• Develop and work with management team to lead social media strategy for the agency.

• Create digital and social media plans based on client objectives and integrated strategies.

• Lead and implement social communications strategies.

• Lead efforts including blogger and influencer engagement, online conversation monitoring and reporting.

• Generate and create social media marketing programs (e.g., web sites, online contests, viral campaigns, online video creation and seeding, etc.).

 Qualifications:

• A digital junkie who actively lives, breathes and stays constantly up to date with the latest developments in the Social Media space.

• Experience developing and executing social marketing campaigns.

• Possess a solid grasp of all basic public relations and marketing tools and how to integrate social media effectively.

• Proven level of understanding of the role that the social media plays in the communications mix.

• Pro-active, self-motivated individual who thrives as part of a close- knit team of HIGHLY motivated PR divas.

*This is an hourly, part-time paid position in San Diego, CA
*Approximately 15-20 hours per week
*Laptop and reliable transportion required
*Position available beginning October 1, 2011

All candidates should email peyton@baybirdinc.com with interest, desired hourly compensation and examples of what you do best.

@baybirdinc
http://www.facebook.com/baybirdincpr 

Market-Fresh Italian Cuisine, Top-Notch Service & Expansive Wine List Create A Coastal Destination For The Discerning Foodie

Now open at (437 S. Hwy 101, # 112 Solana Beach) Crush Italian Cuisine and Lounge is offering San Diego’s discerning foodie a vibrant coastal destination interlacing definite coastal and modern design elements, an enticing menu of Italian-inspired seasonal cuisine, an impressive list of over 160 International wines and an unforgettable epicurean experience. The menu was developed by the talented and modest, Chef Jason Colabove specializes in combining traditional Italian flavors and cooking techniques with fresh, local and organic ingredients to create bright and flavorful dishes that are wholly satisfying.  A thoughtful and reasonably priced wine, beer and cocktail list has been hand-selected to pair with the food; an on-site Sommelier will steer each guest in the right direction to ensure a flawless pairing.  The core Crush philosophy is to provide each guest with a lively and engaging atmosphere with an unsurpassed attention to detail and exceptional service to exceed all expectations.

Crush’s Executive Chef will be working closely with longtime colleague and friend, Chef Michael Lina (Steakhouse at Azul La Jolla) who will be running the day-to-day operations behind the scenes in Solana Beach.    The pair trained together in culinary school and share the same passion for their craft and analogous cooking philosophies – both are inspired by high-quality market fresh product with a particular focus on perfecting and modernizing Italian classics.   The coastal destination will offer lunch and dinner – with standout dishes including appetizers, a smart happy hour menu and decadent dishes such as:  Crush Bruschetta (buratta cheese, cherry tomatoes, basil pesto) $12, Scampi Prawns (chili, garlic, lemon, toasted sourdough), Lamb Shank (ancient grains polenta, tomato confit, natural reduction) and Papperdelle Carbonara (pancetta, poached egg, chive, preserved lemon butter, mini croutons).

Bay Bird Inc PR, a boutique public relations agency specializing in lifestyle and business communications for local and national companies in the restaurant, spirits, entertainment, fashion, art/design, beauty/wellness and hospitality industries, is pleased to announce the exciting new hire of Natalie Sellers as Director of PR. Bay Bird Inc PR is headquartered in downtown San Diego in the city’s trend-foward East Village neighborhood.

A recent New York City transplant, Sellers is a seasoned publicist with over 13 years of experience and unparalleled relationships with the national media in New York and in key markets across the country. Sellers began her career working with the in-house Public Relations and Special Events team at the legendary Manhattan retailer, Bergdorf Goodman, quickly working her way up to become the department Manager.  She then went on to hold senior positions at two of New York’s most prestigious lifestyle-focused PR and marketing firms where she represented national luxury beauty brands, design and fashion clients. In 2006, Natalie began to hone her skills surrounding one of her true personal passions:  the food, beverage and nightlife industry.  As a founding member of the team at Handcrafted PR in New York, Natalie’s most recent experience involves spearheading the launch and promotion of world-renowned craft spirit brands, bartenders, NYC foodie destinations and bars/nightclubs. After 16 years in New York, Natalie made the recent move to San Diego to enjoy the surf, sun and the city’s burgeoning community of cocktail and foodie culture, thrilled with the opportunities and projects she will be involved in that will allow her to contribute to this exciting and emerging market.

“Our agency roster is growing rapidly and having a skilled media relations expert on our team with upper level management experience of national lifestyle accounts is key,” said Peyton Robertson, agency founder. “Natalie has displayed impressive strength in the publicizing and marketing of lifestyle brands and will bring added visibility and media presence to our clientele.”

At Bay Bird Inc PR, Natalie will oversee the management of existing lifestyle accounts, supervise and mentor junior staff and will work closely with Robertson on new business development and agency initiatives.

From the wedding list to the royal feast – all aspects of the royal wedding of Prince William and Catherine Middleton have been covered. By covered I mean processed, downloaded and spit out by the press. Whether you’re an American morning show or a British tabloid, you have likely covered the story multiple –  if not dozens of times. And will continue to do so until the honeymoon, the one-year anniversary, the birth of the first royal child and so on.

This event is unlike any other in this century – and much like the speculated $32-$64 million price tag, the affair will undoubtedly prove to be a memorable one. With media coverage of this magnitude the entire media landscape has shifted – the swells of coverage don’t stop at tabloids and lifestyle magazines, but have spilled onto prime time newscasts such as MSNBC and CNN. Hard news media are covering the event much like they would a presidential election – counting down the days, polling the British and American people and speculating as to the outcome. Many big name brands have even gone as far as to create products around the nuptials. From royal wedding themed cocktails to royal fragrances, it seems the entire world is capitalizing on the royal “to do.”  Nearly every industry has caught the wedding fever.

While a Huffington Post poll suggests a very small few are really excited about the wedding, the outlet itself has written a total of 11 related stories. Isn’t that proof enough that the media deems the event a relevant topic – one which people care enough about to follow?

Imagine the PR behind-the-scenes of the royal wedding. INSANITY. It seems their role is more closely aligned with a British guard at Buckingham Palace than an actual publicist. Instead of trying to pitch the fairytale love story, their position is rooted in liaising with the government politic and matters of crisis management for publicity filtered to the entire world – quite the undertaking.

This being a royal milestone, the carriages, the orchestra and the footmen have all made the front page – proof that the royal wedding has transcended the entire spectrum of media. Both traditional news and the gamut of lifestyle media including blogs, magazines and websites are covering the big event. You would have to be living under a rock or on another planet to have not read about, come across a Lifetime movie on, or simply chatted about the details with a friend.

With only two days until the big day, I am certain the royal PR team is scrambling with last minute details, to accredit media, determine prime camera and media locations, develop media materials and much more. With anticipation of elbows flying and security fastened tight these folks have their hands full with all the excitement and prepping for the calculated mishaps and chaos for the day of. If all goes well, despite the expected fight between Brits and local press photographers to get the perfect shot and competing TV crews jockeying for position with hundreds of pounds of heavy film gear, I can’t say that I am envious of the stress and intense pressure these publicists are under, or maybe I am, just a smidge.

by Kelly Logan, SDSU Senior and Bay Bird Inc Intern Extraordinaire

As college seniors, while preparing to embark upon the challenges of the “real world” (no, not the MTV reality show), our interest in our classes begins to fade as our desire to make a name for    ourselves begins to intensify. And as we approach the often dreaded, but ultimately unknown          future, also known as, “the day after graduation,” we are faced with the BIG Q: What are you    going to do next? For many, this is a scary question. One that contains all the uncertainty every  college senior has tucked away deep inside, and hidden perfectly by the ever-so enthusiastic  personality we attempt to illuminate. But, with my little experience of life in this so-called real  world, I have come across the potential answer to that question: an internship.

My time spent with Bay Bird Inc PR thus far has greatly enhanced what little knowledge I had  of what public relations is truly like outside of the classroom. Internships can be hard to find, and  even harder obtain. The competition is fierce, and we live in a world (the world of the graduating  senior, that is), where it is every man and woman for themselves. This is the time to step up your  game, and make sure you are doing everything you can to prove yourself. We fight to the death to  gain these internships, or at least that is what we should do, according to our professors.

What I’m emphasizing here is the importance of a real internship, and how too many soon-to-graduate seniors disregard them. I firmly believe that the 50 or so students in my graduating class this semester that do have internships will have a slightly higher chance at finding, first, a job, and second, a job they will enjoy.

An internship not only teaches you the ins and outs of the business you are about to enter, but also helps you decide which realm of that business interests you most. Not to mention the connections you form before you even graduate from college!

And with Bay Bird Inc, I am getting the full package. I not only get to experience the everyday life of a publicist, but I get to interact with their clients, media, attend/assist with their events, all while improving my writing skills and utilizing what I have come to realize is the PR practitioner’s bible: Cision. This is huge! Without this basic knowledge and experience, I would have no stepping-stone into the fast paced and deadline oriented world of public relations. Those who do not take advantage of opportunities such as this will just be thrown into this industry and will be expected to not only complete tasks, but also excel at them. And excelling in real life is much different then excelling by the terms of the textbook.

It’s OK to be a risk taker, but not experiencing your potential future outside of the classroom is one gamble I am not willing to take. Who wants to flop around like a fish out of water? Not this future PR enthusiast. An internship shows your future employers that you are actively seeking opportunities around you and are ready to take on anything thrown your way. So, the bottom line? When you approach the end of what is apparently “the best days of your life,” make sure you prepare the answer to that BIG Q without hiccups. And the answer? Well, it should at least start with: “I got an internship…”

When Lou Manso, president and founder of Manso & Sons Imports Inc. and creator of it’s Manso & Contreras Brandy decided to create, market and distribute a premium $70/bottle Spanish brandy in mid 2009 during one of the worst recessions in recent history, many thought his timing was dubious. While the brand is still relatively young, the San Diego entrepreneur’s hunch of filling the market void with a finely crafted, small batch, dark brandy from Jerez, Spain has already exceeded expectations. First introduced to nearly 50 select spirits shops in California in mid 2009, the brand received positive reviews and a good reception for its unparalleled flavor profile and smooth drinkability. In-the-know enthusiasts began clamoring to get their hands on this rare gem from coast to coast and, like any elite luxury creation, it’s worth the chase. Because of its exceptional quality and distinct brand identity, Manso & Contreras is garnering some notable attention from purists and critics alike, who are now able to find this exceptional product in nearly all-fine liquor stores and select gourmet grocery stores throughout California.

The award-winning brand is the glorious result of Mr. Manso’s personal passion for the Spanish region’s centuries-old flavors and techniques. Manso & Contreras is perfectly poised to redefine and elevate this under-the-radar, old-world spirits category. The brand is now sold through approximately 150 stores in California.

An ardent spirits connoisseur and the brand’s foremost ambassador, Manso developed the ultra-premium brand after realizing that many Americans had not yet been enlightened to a truly fine-crafted Spanish brandy. His passion to personally develop, introduce, import and distribute a standout Spanish brandy to the U.S. market propelled Manso to create Manso & Contreras. Manso, a native Cuban and a local San Diego resident, decided that his labor of love was best kept close to home – much to the delight of California’s growing community of fine spirits aficionados.

Manso’s long-standing appreciation for Spanish brandy began in his early 20’s when business travel took him to Spain. It was here that Manso “became very fond of Spanish brandy because of its great taste and smoothness.” He spent years as an ardent ambassador of the category introducing it to friends and colleagues. He would often ask the restaurants he frequented to carry the category and many did and still do.

Crafted with the same meticulous standards exacted upon prestigious aged liquors, Manso’s brandy is of the oldest of the denomination’s types: Brandy de Jerez, Solera Gran Reserva, which is barrel aged for an average of 8 years or more. Every Brandy de Jerez is a registered appellation controlled by the Consejo Regulador del Brandy de Jerez (the Brandy de Jerez Regulatory Council) and all must adhere to specific rules of distillation, much like Cognac and Armagnac. Jerez Brandy is only produced within strict regional boundaries and aged in American oak casks that previously contained sherry. These barrels are the essence of Spanish brandy – they impart a distinct flavor, texture, and aroma. The traditional spirit base, which is used to create Manso & Contreras, is the Airén grape. The combination of this particularly subtle grape base and the distinct character of the barrels create an unequivocal flavor profile, which is what makes the Spanish brandy category so uniquely smooth, drinkable and enticing. Manso & Contreras takes things a step further…

After extensively researching the distillers of the area, Manso decided to work with Sánchez Romate Hermanos, one of the most respected and well-known distillers of premium brandy in Spain. Manso based his decision to work with this distiller on several factors: the quality of their brandy, the modern facilities, and the distiller’s willingness to truly partner and develop a brandy that met Manso’s high standards and expectations. He took a hands-on approach to refining the production process, worked closely for months with the Master Blender to select the definitive blend for Manso & Contreras and personally designed the distinctive brand packaging through his advertising agency. (Manso also owns a San Diego based advertising agency.) The result is a luxury spirit with an incomparable level of quality that is a true standout, elevating the category and appealing to the savvy ultra-premium spirits consumer’s discerning palate.

Manso & Contreras is similar in taste to a French brandy – revealing the unmistakable flavors of a fine wine that has been aged. It is coffee-colored with a terrific aroma, a flavor profile that is round and warm on the palate, and has a smooth, superb finish. It is gently sweet, toasty and rich and reveals a symphony of flavors such as caramel, oak, and fruit with a hint of spice. For the purist, it is best enjoyed after a great meal. For the mixology enthusiast, it plays well in fine and decadent cocktails offering a new tool to re-create the classics.

Manso & Contreras, Brandy de Jerez, Solera Gran Reserva was a recent Silver Medal Winner at the prestigious 2011 San Francisco World Spirits Competition.

Manso & Contreras® ($70, 750 ml, 40 percent alcohol) is exclusively available in fine liquor and food stores throughout California. Visit www.MansoandContreras.com for a complete list of vendors and more information.

SAN DIEGO SPIRITS FESTIVAL CHAMPIONS LOCAL BARTENDING COMMUNITY
BARTENDER BATTLE KICKS OFF THE 2011 EVENT SERIES

RISING STARS OF THE CITY’S VIBRANT COCKTAIL SCENE SHAKE-OFF AT EDEN
TUESDAY, MARCH 1, 7:00 PM – 10:00 PM

WHO: The San Diego Spirits Festival hosts “shake-off” amongst top bar talent from some of the “Uptown” neighborhood’s best bars with acclaimed industry judges to include:

• Timothy Stevens of Prohibition and President of San Diego’s USBG
• Ian Ward of Snake Oil Cocktail Company and VP of San Diego’s USBG
• Nick Brigante Treasurer of San Diego’s USBG
• Jeff Josenhans, Director of Beverage Outlets, Sommelier at the US Grant Hotel;

WHAT: Uptown Bartender Battle – The San Diego Spirits Festival embarks on the ultimate quest to find the best talent behind the bars in San Diego. Bartenders will compete by neighborhood and this battle is focused on talent in the areas of “Uptown” – Hillcrest, South Park, North Park, Golden Hill, City Heights and University Heights. Competitors hail from local hot spots like Eden, Avenue 5 AND MORE…

Product Sponsors include: Rock Sake, Bulleit Bourbon, Crown Black Whiskey, Bushmills Blackbush Whiskey, Milagro Tequila, Krome Vodka, Citadelle Gin, Fee Brothers, Falernum Cordial Syrup, Orgeat Cordial Syrup, American Beauty Grenadine, Wild Hibiscus Flower Syrup and Nature’s Agave

WHERE: Eden – 1202 University Avenue (corner of Vermont)

WHEN: Tuesday, March 1st
7:00 pm – 10:00 pm

WHY: An exclusive opportunity for consumers to raise a glass in support of San Diego’s burgeoning cocktail scene. Guests will have the opportunity to taste the competitor’s drinks and there will be drink specials all evening. A portion of the proceeds from drink sales will benefit the newly formed San Diego chapter of the USBG (United States Bartenders Guild). This event will kick off the 2011 series, with two more events lined up to showcase Coastal and then Downtown area bartenders in the coming months, The winner of each event will move on to the final, Ultimate Battle at The San Diego Spirits Festival in June and secures serious credibility and bragging rights among neighborhood industry peers.

Admission is free with RSVP to Liz@sandiegospiritsfestival.com

@SpiritsFestival
#SDSpiritsFest

Well, she can still fit into her sweaters from high school, for one.

Second, her positive disposition is ever-present, infectious and always tressed and dressed divinely.

Here’s hoping everyone pulls the bright orange sweater with the pink elephant out of their closet from time to time.

Different is good and happiness is worth sharing!