Intro welcomed its next chef-in-residence, Erik Anderson, on Thursday, May 14. Personally selected by Lettuce Entertain You Enterprises’ founder Rich Melman and chef/partner Matthew Kirkley, Anderson describes his cooking style as a “modern approach to French cooking with a deep respect for the classic technique.
A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow. He glanced from name to name on the shelves—did he want his favorite, Frosted Flakes, or a more robust wheat bite?—while tugging on his polo, which had a logo of a delicate white feather in the corner, along with a few inscrutable words that dissolved into a wrinkle.
Tell her she can’t do something and Alpana Singh embarks on a mission to prove her mettle. Not that she needs anyone to fuel her fire—her accomplishments are a testament to self-motivation. At 26, she became the youngest woman to pass the final level of the Master Sommelier exam, and in December 2012 she opened The Boarding House, Chicago’s first Master Sommelier–owned restaurant.
The pairing shocked me: shrimp fajitas and White Zinfandel?And yet there I was, snug on Mexico’s Pacific Coast in Cabo San Lucas last December, sipping a varietal that was last on any American high-end restaurant’s wine list nearly two decades ago.
In an effort to unify the craft beverage community, a partnership was announced between the National Restaurant Association Restaurant, Hotel-Motel Show and the Craft Beverage Expo.Influencers from both organizations have agreed to speak at their respective events (the CBE and Beverage Alcohol for Restaurants at NRA Show) to open the channels of communication between craft beverage producers and the restaurant industry as a whole.
Italy’s wine culture faces a conundrum. Long associated—in the U.S., at least—with bottles of Prosecco and Asti Spumante (Italy’s top-selling sparkling wines), Italian wineries are working to thrust other, less-familiar sparkling wines into the spotlight.
Two programs from the San Francisco Wine School cater to the busy wine professional who doesn’t think about formal wine education.Just five days long and extremely targeted, the School’s new Advanced Tasting and Advanced Service intensives were built by School founder and Master Sommelier David Glancy to help the best in the business quickly and expertly hone their professional skills and train for any upper-level tasting or service exam.
The Umstead Hotel and Spa will welcome two iconic wine producers in a series of wine paired dinners.Curated with the wine aficionado in mind, guests will enjoy an immersion into the history of some of California’s premium winemakers.
Not every trip to Las Vegas includes tasting wine with the San Francisco Wine School.But David Glancy, the school’s founder, says what happens in Vegas can be a career-altering experience.Glancy, founder of San Francisco Wine School, created the first professional credential program on California wine: the California Wine Appellation Specialist certification, CWAS.
Clippers in one hand, I duck under the vines, snipping bunches of Cabernet Sauvignon grapes. Sweat rolls down my neck. It’s not easy to find these grapes. Gnarly branches and rough leaves scratch my bare arms.
Matt Ferris of the New Asian-focused Sunda in Chicago was thrilled to hang out with Ken Freeman, a renowned Pinot Noir winemaker, in Sonoma, California, recently.While Ferris is a fan of Freeman Vineyard & Winery’s Akiko’s Cuvée Sonoma Coast Pinot Noir, it’s the story that resonates.
The National Restaurant Association announces today BAR (Beverage Alcohol for Restaurants) at NRA Show 2015, formerly known as the International Wine, Spirits & Beer Event. As the only beverage alcohol show dedicated to helping professionals develop a successful bar program in foodservice establishments, BAR at NRA Show 2015 will take place in the Lakeside Ballroom at Chicago’s McCormick Place on May 17-18.
Just as locally sourced foods entice diners, so do wines crafted from grapes with regional roots. While Napa Valley and Sonoma County are widely recognized as premier wine regions—and, in recent years, Oregon’s Willamette Valley and Washington’s Columbia Valley have gained prominence as well—restaurants are increasingly sourcing from regions that are less familiar to the masses.
Drink sales in bars and restaurants are projected to grow modestly in 2015, according to Technomic's expectations for the on-premise alcohol industry. Conditions at major chain restaurants that serve alcohol are slowly improving, and greater consumer confidence will lead to a more positive trend than seen in 2014.