Damn...I could have been a contender!! (I so miss my place...sorry Rog!)Brett Davis wrote:I think it would be interesting to go one further. Have a dinner paired with one beer and one wine with each course to show how both can work with the same cuisines. Now that's something I've never seen done.
Roger, I would be honored to pair up with you on an event like this. I think I have a couple of connections left in Louisville to help pull something like this together.
Brett Davis wrote:Roger, I would be honored to pair up with you on an event like this. I think I have a couple of connections left in Louisville to help pull something like this together.
Jeremy J wrote:no one gets my point...I'm not fighting on behalf of bud, but whatever, I've learned what I thought I would. No sense convincing those who want to be inconvinceable.
Robin Garr wrote:Brett Davis wrote:Roger, I would be honored to pair up with you on an event like this. I think I have a couple of connections left in Louisville to help pull something like this together.
It's a great idea, but I see it running up against the shoals of litigiousness ... it's going to be tough to set up a multi-course tasting of beers <i>and</i> wines that won't send people out into the night a little uncomfortably close to DUI limits, unless the organizers go with a sadly limited bill of fare.
I love the concept too, and would also be glad to work with anybody who wants to figure out a way to do it that's both educational and "safe."
Brett Davis wrote:Why is it acceptable for a fine dining restaurant to carry mass produced beer when carrying wine and food products of equivalent quality is not ?
Brett Davis wrote:I think we could keep it moderate. Five courses each served with 3 ozs of wine and 4 ozs of beer. That would be the equivilant of one Imperial pint and 2 1/2 glasses of wine. We would of course provide spit buckets and feel confident everyone would use them.
Brett Davis wrote:I would hope keeping it to 3 1/2 drinks worth of wine and beer over a 2 to 2 1/2 hour period and spit buckets provided with a stated encouragement to use puts the legal responsibility on the backs of the consumer where it belongs. If they needed extra incentive, we could put Yellow Cab's and City Scoot's phone numbers on the bottom of every tasting sheet.
"But your honor, they did not physically force me to spit or tackle me for my keys! Surely I cannot be heald responsible for my own actions much less be trusted to make the right decisions. Isn't that their job?"
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