Beer, Wine & Spirits Insights
This episode of On Foodable Weekly: Industry Pulse is chock-full of great beverage insights from coffee makers to bartenders and spirit distillers. Host Chelsea Keenan hears from beverage experts about consumer trends they are seeing and trends they are pushing for in the next few years.
In honor of National Rum Day, the luxury beach club Nikki Beach is offering their most popular cocktail for half off. This popular Miami Beach destination combines the elements of music, dining, entertainment, fashion, film and art into one. In case you’re not in Miami, but would still like to enjoy a Nikki-Beach style mojito, here’s what you need
On this episode of On Foodable Side Dish we meet Liz Pearce, the managing partner at The Drifter, an authentic speakeasy from Chicago’s Prohibition era. The bar is hidden behind a door that poses as a decorated, wooden shelf on a wall inside a restaurant called The Green Door Tavern.
The Chicago Tribune recently reported that Hazy IPA’s might be the upcoming trend for craft beer. These types of IPA’s, also known as “New England IPA” or “Northeast IPA” were originally created in the Northeast and have since been popping up all over. Hazy IPA’s “get immense amounts of hops” & have almost a “juicy flavor” due to fruity accents found in each sip.
Guests are feeling the heat of the summer, causing them to order refreshing beverages. They are pairing liquor with menu items on their own , but they want more options.The continued growth in craft cocktails and mixology has influenced guests to be significantly more adventurous when they head out for a drink.
Statewide, craft breweries produce more than 35 million gallons of beer annually. Now, the Miami-Dade market for small-batch, locally made beer is heating up. The Miami market is seeing an influx of new breweries – three west of Miami International and two in Doral. “The market is ready, and it’s growing,” Jose Mallea, whose beer tasting room is anticipated to open in east Doral.
By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC
Connoisseurs, sommeliers, and oenophiles will offer different opinions for building and maintaining the best wine list. Frankly, sifting through each perception of the perfect wine list is like trying to convince someone that coffee or tea is better hot than iced, or describing the shape of a puffy cloud as a guitar or a unicorn.
Unlike summoning an imaginary unicorn, you can craft a magically well-rounded and profitable wine menu with a few tips and tricks. Pay attention to your food menu, your brand, and your style to hone your list just like that finely-crafted Tuscan chianti.
Understanding and Organization
The best wine lists create a perfect marriage between food and drink. Fine steakhouses will have substantial lists that are especially heavy on traditional, full-bodied red varietals. Italian trattorias should feature wines whose body and flavor will pair well with the spice and regional cuisine. The executive chef and wine director work closely together to pair based on overall taste and preference while navigating the naïveté of the public. As seasons and vintages change, the sommeliers will need continuing education around a rotating food and wine menu.
Below, we share some of our favorite shots from our travels around the country. Enjoy!