[Wed, July 20, 2022 — Washington, DC] The Premium Cigar Association (PCA) and the Boutique Cigar Association of America (BCAA) announced today a new collaborative relationship to highlight the boutique cigar industry within the world of premium cigars, and to effect solidarity within the cigar industry.
Armen Caprielian, co-owner of DAV Cigars and President of the BCAA Board of Directors, stated that the coming together of these two organizations is a crucial step in unifying the cigar industry, bringing together companies large and small, new and established. “The vision of this partnership is to bring together the newness and enthusiasm of the BCAA’s young, small cigar companies and the breadth of wisdom and experience of the PCA’s well-established membership. Through sharing our knowledge, resources, and experiences, we all are poised to present a unified front in promoting our industry, advocating for sensible regulation that preserves our common tobacco heritage, and ensuring a vibrant future for manufacturers, retailers, and consumers.”
Dr. Gaby Kafie, founder, and current Treasurer of the BCAA notes that “too many small companies go unrecognized or fail to join the mission to fight federal regulations” which are causing challenges at all levels of the cigar industry. The vision of the BCAA is “to bring all the boutique cigar companies together as one unified voice—well-informed, educated, and ready to act,” says Kafie. “Now is the time to join forces with the PCA and focus all our energy on ensuring that our industry thrives and flourishes now and in the future. We are mindful of all who have come before us in the cigar industry; we are grateful to all those who stand shoulder to shoulder with us now; and we are excited to continue to make significant contributions toward achieving a brighter future.”
Greg Zimmerman, President of the PCA, is excited and encouraged by the BCAA coming together with the PCA as the industry embarks on a new era. “Being united in our pursuit to protect premium cigars and pipe tobacco is critical as we move forward through this changing regulatory environment,” said Zimmerman. “With our recent litigation successes, we now have a unique moment as an industry and having the BCAA alongside us will only enhance our voice and our efficacy.”
As part of this newly formed partnership, the BCAA announces that it will be a featured part of the 2023 PCA Trade Show in Las Vegas, Nevada, bringing its membership together from across the country. Caprielian noted: “Following the BCAA’s second annual Boutique Cigar Festival which takes place this August 12-13 in Martinsville, Indiana, gathering as part of the PCA Tradeshow seems like a logical and necessary step toward bringing boutique cigars to the forefront of the cigar industry. We are grateful to the PCA for the opportunity to stand in solidarity with the common interests of education, promotion, and advocacy of our beloved cigar industry.”
PCA Executive Director Scott Pearce said that this is a great win-win as many boutique brands will get opportunities to shine while the PCA welcomes ever-growing support from boutique companies. “The PCA annual convention and trade show is the world’s largest gathering for the premium cigar and pipe industry. Adding a strong BCAA component to the trade show will absolutely enhance our offering to retailers to discover great new brands to offer their customers while providing our world-class stage for these brands to launch and grow,” said Pearce.
About the PCA
Founded in 1933, the Premium Cigar Association (PCA) is the largest, most active, and longest-running trade association representing and assisting retailers, manufacturers and suppliers of premium tobacco products. PCA is a not-for-profit trade association and is recognized as the "Voice of Authority and Reason" on premium tobacco-related issues.
About the BCAA
The BCAA was founded in 2016 as an association of small cigar companies across the United States, with the mission to promote and support small, family-owned cigar businesses who manufacture fewer than 1 million cigars per year, while educating the public on the preservation of the art of cigar making and the importance of the tobacco industry to the world economy. In 2022, a Board of Directors was elected to guide the BCAA into the future, solidifying its mission to promote and protect boutique cigar manufacturers, highlighting the uniqueness and artistry of small cigar companies around the globe.
If you heard the show this weekend, you heard us make and test the Pineapple Fluff with the sweet pretzel topping.
Here's the recipe, and some video to boot!
Link: https://insanelygoodrecipes.com/pineapple-pretzel-fluff/
Recipe:
1 cup coarsely crushed pretzels
1⁄2 cup butter, melted
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) unsweetened crushed pineapple
1 carton (12 ounces) frozen whipped topping, thawed
Instructions
Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
Mix the crushed pretzels, melted butter, and 1/2 cup of sugar in a medium bowl. Press the mixture into the bottom of a 9×13-inch baking dish.
Bake the pretzel mixture in the oven for 7 minutes or until lightly toasted. Set aside to cool completely.
In a large mixing bowl, beat the cream cheese and remaining sugar until smooth and creamy. Add the pineapple and whipped topping and mix until well combined.
Refrigerate the cream cheese mixture for at least an ...
It's the Casa Fernandez Miami Arsenio Oro, this week on Eat Drink Smoke!
Pick one up from your local tobacconist and smoke along with us.
https://podcasts.apple.com/us/podcast/hey-its-your-funeral-potatoes/id1439697678?i=1000703446167
This week on Eat Drink Smoke, it's the Illusione Original Documents Corojo Corona Gorda.
Pick one up from your local tobacconist and smoke along with us!
https://podcasts.apple.com/us/podcast/eat-drink-smoke/id1439697678
Some segments of the Eat Drink Smoke radio show don't make it onto the podcast. Get those HERE at the Eat Drink Smoke lounge.
Fingers has solved the equation for a perfect diet and you won't believe how he did it!
Plus, is the Kristoff Veinte in your humidor?
Colorado is trying to place a ban on outdoor gas grills to prevent house fires.
What is this really all about?
Some segments of the Eat Drink Smoke radio show don't make it onto the podcast. Get those HERE at the Eat Drink Smoke Lounge.
If the restaurant closes at 11:00 and you show up at 10:50, is it too late to order?
We discuss restaurant hours etiquette and the epidemic of laziness in the restaurant industry.
Read the full story from the Dallas Observer here:
https://www.dallasobserver.com/restaurants/is-it-rude-to-show-up-to-a-restaurant-last-minute-19136687
From Tony:
I’m a big fan of cooking from a scratch, as you probably are. But there are times where making something easy is just preferable.
The dessert hacks on social media have been interesting. This one is a way to dress up a box cake mix.
Quick dessert for the family or friends. This one is really sweet, but worth a shot.
Fingers and I tried this on the latest episode of EDS. Let us know what you think.
https://www.allrecipes.com/recipe/7869/neiman-marcus-cake-ii/
Get ready for a lively discussion on bourbon trends, cigar pairings, and generational differences - all with a heavy dose of humor.
We dive right in, analyzing the latest news about major shifts in the bourbon industry. Are younger generations turning away from whiskey? We debate the implications. Tony and I also review standout cigars and bourbons, including the hard-to-find Arturo Fuente Shark and Costco's Kirkland Bottled-in-Bond Bourbon. Along the way, we ponder whether meatballs make any sense -- and rant about modern influencer culture.
Don't miss this fun and fiery episode - click play now to dive in! And be sure to subscribe so you never miss an episode.
https://omny.fm/shows/eat-drink-smoke/who-wants-meatballs?in_playlist=podcast
From Tony -
This is the recipe we featured on the show. Yes, I make these meatballs because my kids are kosher. This means no cheese (which I personally love in a meatball!)
The ground beef has to be 80/20. otherwise it's too lean and things can get really dry.
4lbs ground beef (80/20)
1/2 cup chopped dried onions
1 TBSP Garlic Powder
4 Eggs
3/4 cup ketchup
4 TSP salt
1 TSP pepper
4 TBSP parsley dried
2 TBSP basil dried (We grow our own basil, so more often than not I use fresh basil in this recipe....and everything else I do.)
2-3 cups of bread (something on the soft side. Shred and then soak in seltzer water. You want it wet, but not to the point of being mush.)
Mix everything together (by hand or using a mixer, your choice.)
Make in to balls (I am usually 1 1/2" to 2" )
Bake at 375 for 30 minutes. You can choose bring down the cooking time by 5 minutes, then turn on your broiler for extra crispness. Again, your choice.
Serve with side of your favorite marinara sauce.
Enjoy!