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.
The Ritz-Carlton, San Juan
6961 Avenue of the Governors
Isla Verde, Carolina, PR, 00979
“The Short Rib, Bacardi Rum & Guava Barbeque sauce”
Local fruits and vegetables including Ginger, Guava, Recao and Squash.
“Tropical fruits in the Sangria”
Including guava that cleanses your palate while bringing forward the distinctive flavors in the dish to enjoy.
“Wild Boar Chop”
Bone-in boar chop with black mission fig and Maytag blue cheese relish, streaky bacon hash, and port wine glaze with braised locally-farmed green cabbage.
Classic Southern Duos:
Rhett and Scarlett; Nash Buckingham and Bo Whoop; Seersuckers and
Sundresses; Succulent Pork and fine Rye Whiskey Old Fashioned.
The Queen Mary
1126 Queens Highway
Long Beach, CA. 90802
“Maittake Dusted Scallops”
With Soy Wasabi Beurre Blanc – Maittake dusted sweet scallops in soy wasabi served with cauliflower puree and bok choy.
Ketel One Citroen Vodka, ginger liqueur, fresh squeezed lemon juice, and simple syrup. Shake, pour over fresh ice, top with ginger ale, and garnish with candied ginger.
9801 Carnegie Ave.
Cleveland, OH 44106
Duet of Squab and Quail
With Sweet Potato au Gratin and Ragout of Vegetables
Carnegie Rock ‘n Razz
The Ritz-Carlton, Naples
280 Vanderbilt Beach Road
Naples, FL 34108
Seared Nantucket Scallops
With White Bean & Smoked Ham Hock Fritters and Split Pea Nage.
The Green Tea and Lemongrass along with the Square One Organic Cucumber Vodka
Provide nice aromatics and refreshing citrus herbal notes, an off-dry finish, and perfect touch of sweetness
Area 31 Restaurant
270 Biscayne Boulevard Way
16th floor of EPIC Hotel
Miami, FL 33131
A fresh dorade filet
Prepared in a salt crust and finished with a Meyer lemon preserve sauce and
a grilled fennel tapenade.
A delicious combination of Belevedere Pamaranza, Grand Marnier, Campari, and passion fruit inspired by the gorgeous sunsets seen at Area 31.
3050 Peachtree Rd., NW
Atlanta, GA 30305
Grilled Turkey Skewer
Hawaiian Pineapple Martini