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.
Bistro 24 @ The Ritz-Carlton, Phoenix
2401 East Camelback Road
Phoenix, AZ 85016
“Halibut Pistou” Light, flaky halibut, all organic summer vegetables, sea salt fish fume, and basil from our restaurant herb garden.
“Sweet Basil Collins” Bright and refreshing with notes of elderflower, herb, and citrus.
Morton’s The Steakhouse
65 East Wacker Place
Ribeye Steak marinated in Morton’s Cajun spices for a minimum of 60 hours before it is broiled to perfection.
“Cool as a Cucumber” Absolut 100 muddled with fresh English cucumber, St. Germaine Elderflower Liqueur, fresh lime juice, topped with ginger beer.
Sheraton Waikiki – Kai Market
2255 Kalakaua Ave.
Honolulu, HI 96815
“Misoyaki Hapu’upu’u” (Hawaiian sea-bass)
“Plantation Night Cooler” Organic ingredients modifying a traditional wine cooler with pineapple juice, for that Hawaiian flair.
Doral Golf Resort & Spa – Bossa Nova Lounge
4400 NW 87th Ave
Miami, FL 33178
“Black Sea Bass Ceviche“: Full of big flavors.
“Brazilian Sangria” A twist on the classic white sangria, it is made with cachaca, sauvignon blanc, and fresh fruits.
Rumba – Intercontinental Boston
510 Atlantic Avenue
Boston, MA 02210
Rumba’s Grilled Jumbo Shrimp with Mango Rum Glaze on a Sugar Cane Skewer.
India’s Old Monk XXX rum.
“Cocoa and Togarashi Dusted Dan Morgan Ranch Wagyu Ribeye” Presented with poached tomatoes, smoked almonds, and chocolate curry foam.
“The Twentieth Floor” Light and bright with a hint of spicy chocolate, served up in a martini glass with an orange zest twist.
Horizons Restaurant & Lounge and The Terrace Grille
The Lodge & Conference Center at Geneva-on-the-Lake
4888 North Broadway (State Route 534 North)
Geneva-on-the-Lake, Ohio 44041
Ultimate Brew & Burger Pairing
“Certified Angus Beef Burger on Toasted Ciabatta Roll” Caramelized Red Onions, Slow Roasted Tomatoes, Petite Greens Salad, Sweet Potato Fries.
“Raspberry Lager” Sam Adams Boston Lager with a shot of Chambord Liqueur.