Jay M. wrote:Here's more evidence of what I interpret to be your belief that further training will be required for fine dining establishments to consider higher quality beer lists: This week's Louisville Business First includes a brief interview with Jim Gerhardt of Limestone Restaurant. In response to the interviewer's question "What are some other skills needed to successfully own and operate a restaurant?", Chef Gerhardt responds:
"You have to have a good working knowledge of wines and how they pair with food, as well as liquors."
Shawn Vest wrote:for the fine soda lovers
stop by Roger's and have a draft root beer from Sprecher, best i've ever had, it reminds me of a long ago era of draft A&W
Shawn Vest wrote:hey Ron
unless your dining on grapes or sauces made from grapes
it is pretty difficult to echo the flavors from your meal with your wine
Kurt R. wrote: Jim's email is
Ron Johnson wrote:Shawn Vest wrote:hey Ron
unless your dining on grapes or sauces made from grapes
it is pretty difficult to echo the flavors from your meal with your wine
I completely respect your appreciation and knowledge of beer. But, this statement is inaccurate. About the only thing wine doesn't pair well with is very spicy food, and then is the time I will go for a beer. It is actually very easy to beautifully pair wine with food. Wine is a natural counterpart for food. One of the key aspects of wine that make it pair well with food is the acidity.
Kurt R. wrote:Roger poses an excellent questions, why no education on beer? I don't believe Jim or Mike participate in this forum. Jim's email is limestonerest at bellsouth.net
Roger I would suggest you ask Jim, why no education on beer. It means more coming from a independent restaurant owner and one of the most knowledgable beer enthusiasts I know.
Ron Johnson wrote:Shawn Vest wrote:high quality restaurants should serve high quality products
Can you give me some examples of what would be high quality beers that should be served at a high quality restaurant?
Foodie
966
Sun Jul 15, 2007 9:10 pm
850 main street, charlestown, indiana
Ron Johnson wrote:Shawn Vest wrote:hey Ron
unless your dining on grapes or sauces made from grapes
it is pretty difficult to echo the flavors from your meal with your wine
I completely respect your appreciation and knowledge of beer. But, this statement is inaccurate. About the only thing wine doesn't pair well with is very spicy food, and then is the time I will go for a beer. It is actually very easy to beautifully pair wine with food. Wine is a natural counterpart for food. One of the key aspects of wine that make it pair well with food is the acidity.
Roger A. Baylor wrote:Will Crawford wrote:Should fine restaurants stop serving Makers Mark because it is owned by a huge conglomerate Fortune brands which by the way also owns Absolute?
Actually, virtually anything is possible with knowledge and passion -- even offending a conglomerate.
Foodie
966
Sun Jul 15, 2007 9:10 pm
850 main street, charlestown, indiana
Will Crawford wrote:Roger A. Baylor wrote:Will Crawford wrote:Should fine restaurants stop serving Makers Mark because it is owned by a huge conglomerate Fortune brands which by the way also owns Absolute?
Actually, virtually anything is possible with knowledge and passion -- even offending a conglomerate.
Then you can not serve any of the high end bourbons from Jim Beam, no Wild Turkey products. Buffalo trace is gone Woodford reserve is gone. these are all owned by mega corps. Oh well we can drink water with our meal. Wait that is owned by a big corp. too.
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