The Art of Pairing and Sharing
Exceptional cuisine and enticing libations will be highlighted in each issue of this year’s in the Mix magazine as we present a unique “coming together” of the culinary minds of our hospitality customers.
One of our main missions this year is to bring more food & beverage related articles into the magazine. Over the past five years we have seen increased use of food & beverage pairings on menus and in promotional concepts, as well as a rise in general interest by the consumer. As the public’s palate becomes more refined, cocktail flavors expand, and wine knowledge increases, people are looking for more sophisticated flavor profiles.
All of this adds significantly more pleasure to the dining experience. Historically, wine has always been the beverage of choice when pairing with culinary but now we are free to experiment. We have great craft, domestic, and import beers for all tastes, and beer certainly has come a long way from simply being associated with burgers and wings. Beer’s wide range of tastes allows for surprisingly sophisticated food pairings. Spirits are a world all unto themselves with superb flavor profiles and cocktails of vast variety and fashion. Malt scotches, bourbons, aged rums, and tequilas have each added new dimensions to their potential culinary pairings, from hors d’ oeuvres to entrees and desserts.
It’s all about flavor, of course, as food pairing is very subjective and unique to each individual. Your guests have a growing awareness of, and desire for, full-flavor profiles and will look for dishes that complement one another, as well as beverages that complement foods. In the following pages you will find new trends and interesting pairings from simple, straightforward dishes to the eclectic and exotic.
Steamed Mussels & Lime Drop
District’s emphasis on “fresh” was the inspiration for this four-course pairing, which features seafood-specific dishes finished with the sweet flavor of apple pie.
DropDistrict American Kitchen & Wine Bar
@ the Sheraton Phoenix Downtown Hotel
320 N. 3rd Street, Phoenix, AZ 85004
@ the Hotel INDIGO
151 Haywood St.
Downtown Asheville, NC 28801
The bar’s vast whiskey selection inspired the team to combine a nice, smoky Scotch with something light and refreshing.
Inside the Alexis Hotel
92 Madison Street
Seattle, Washington 98104
Burgers and Margaritas – Two American favorites.
Atlanta, GA 30304
The entrée is a Yuca Blini, Topped with Sautéed Shrimps and Drizzled with a Mango Syrup. Accompanying the entrée is a jalapeño-infused tequila martini with a stuffed jalapeño pepper as garnish (Lemon-Pepper Martini).
100 Chopin Plaza
Miami, FL 33131
The body of the wine is in perfect balance with the richness of the meat. It is a classic match of duck and merlot, enhanced by the perfect harmony of gingered cranberries and the Red Diamond Merlot’s rich berry flavors.
Twist at Hanohano & Flights at Twist
Sheraton Waikiki Resort, 30th Floor
2255 Kalaukaua Avenue
Honolulu, Hawaii 96815
The Buddha’s Hand cocktail, like the spiny lobster dish, plays on the indigenous concept of the Grant Grill by using local farmers’ market citrus, resulting in a perfect combination of seasonal, citrus-inspired food and beverage flavors.
US Grant, Luxury Collection Hotel
326 Broadway, San Diego, CA 92101
Putnam’s Sam Adams Dinner
Gideon Putnam Resort’s Putnam’s Restaurant & Bar presents a night where food is paired with Sam Adams beer to create a memorable feast for the palate.
Putnam’s Restaurant & Bar
at the Gideon Putnam Resort
Delaware North Companies Parks & Resorts
24 Gideon Putnam Road, Saratoga Springs, New York, 12866