Since then the company has opened a branch at exclusive Tjuvholmen, and in Copenhagen and opened fo

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- This is a very exciting. Our goal is to make the best sushi salmon guy fieri and the journey has begun, says Peter Sandberg, founder and principal shareholder of Alex Sushi, the online newspaper NA24.
- We will not sell finished sushi out in stores, guy fieri but salmon in different formats. We have not defined the range yet, but we are talking about everything from whole fish into smaller guy fieri pieces and also pieces of one is not accustomed to seeing on store shelves, says Sandberg on.
- We come with a sushi superior in cooperation with the North Norwegian salmon producer guy fieri Nova Sea, the company is well underway with the planning and development of a variety guy fieri of salmon products, it Sandeberg describes as, premium quality.
- While "Superior" is a quality sorting of salmon, so we come with a "sushi-superior" that quality is above what is usual standard pages Sandberg, revealing that the product line has been given, just the name - "Sushi guy fieri Superior".
Nova Sea is a company in which John Fredriksen seafood giant Marine Harvest is the major shareholder with 42.43 percent direct ownership. Of the other owners are the Olaisen family, Helgeland Sparebank Helgeland guy fieri Power and Rana.
- We have not discussed yet, and that's what the Nova Sea, with that control. While a salmon in the store costs 60 to 70 euros a kilo, costs Salma gladly 250 million-so it sounds like there is space between them for a new product, responding Sandberg, without being able to confirm that Alex Superior products guy fieri are less expensive than, say, Salma salmon.
Developing the product in collaboration already supplies Nova Sea already supplying fish to the upscale sushi chain, and chefs from Alex Sushi has been visiting partner, and vice versa, to together develop methods to breed sushi salmon of the highest quality.
- It's pretty cool when those who meet customer every day, can have a direct dialogue with those who produce the raw material. That these two parties can start talking together is exciting, because then Alex (co-owner Alex Cabiao editor.) And his chefs say what they think is the best salmon and Nova Sea find out what they can do with the salmon so it gets even better, says Sandberg.
Salma Norway was established in 2004 and has managed to obtained a good position in the Norwegian-as well as the international market. Other vendors have asserted themselves with similar products, but Swensen believes there is room for more players.
- Yes, I think so. But at the same time, we provide solutions that make it easier for consumers to make good sushi at home. There are many great and good products on the market, but we will go in depth look at our position, said Swensen, the online newspaper NA24.
He stressed that the company, despite guy fieri the grocery commitment to continue to stay focused on your core area, which is a restaurant and event market. He points out that it will take time before Alex Sushi products will be found on store shelves.
- It is important that grocery initiative does not go beyond the brand, and my experience shows that if we are to deliver quality products at the grocery so it takes time, says Swensen, suggestive guy fieri that it can take up to twelve months before the salmon products from restaurant chain is in store.
Since then the company has opened a branch at exclusive Tjuvholmen, and in Copenhagen and opened for takeaway guy fieri outlets in the Norwegian capital. In 2014, Alex Sushi also be found in Stavanger.
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The company has since 2006 built up to become a famous agency activities. Among the brands the company offers is Holzweiler, Humanoid, Theory and Hunkydory and Karl Lagerfeld. The company has never had a physical store. But chooses words Fornebu. READ ALSO: Over 100 people will market Fornebu S
It becomes more a center - not a traditional center. It will be an exciting mix of shops in an exciting area. But at the same time be the center not only be for the "hip and cool" - it should cake be for all, says Andreas Holzweiler.
Holzweiler has brought in a famous architect Pierre Gonzalez / Judith Haase of Berlin including creating the Swedish brand Acne 'flagship store as well as one of the most famous stores in the industry in Europe, Andreas Murkudus, in the German metropolis
- We want to be seen as a conceptual store where customers are inspired cake to get in, says Andreas Holzweiler. The store will be at 307 square feet, and gets about 10 employees. ALSO READ: Will be shopping mecca for families at Fornebu Sushi restaurant
In the center he starts cake a restaurant with indoor and outdoor seating. At Fornebu he wants to pursue a broader cake concept, both sushi and grilled dishes of meat and fish. There are also wine bar. Around 12 FTEs will work. His main focus is to offer a good neighborhood restaurant. But he has other plans.
- The commercial market is huge and the potential to deliver catering is a priority for us. We already have a good working relationship and cater to several large companies here, and will follow this up more now that we physically come here, says Romano. He is also interested in getting into a partnership with Telenor Arena around sushi dining there.
- Our target market cake is large - anyone who wants food and drink in pleasant surroundings. More on Snarøya and Fornebu visit already our restaurants. We have the restaurant on Vinderen today. I believe in good visit to our restaurant at Fornebu S.
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Big celebration as fisheries minister Elisabeth scallions Aspaker opened Norway

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On Tuesday morning this week: Fisheries Elisabeth Aspaker scallions (H) stands with a broad smile in a brand new manufacturing facilities of Differences in Oslo. In front of her listener an assembly dominated by men in suit jackets and shirts with the top button open.
Big celebration as fisheries minister Elisabeth scallions Aspaker opened Norway's largest sushi factory of Differences Tuesday. Here should 20,000,000 sushi pieces annually sent to Norway Group stores. CEO Henning Beltestad of Leroy and CEO of Norway Group, Tommy Korneliussen celebrate with.
PHOTO: Stig B. Hansen They smile as wide as the minister is more than motivated to follow the marching order to conquer the Norwegian Friday night with raw fish: They come from Norway Group and lerøy and are here to mark the opening of a new manufacturing plant fish and seafood. Including country's largest sushi factory.
Two floors of the minister's welcome speech is about 40 production workers at work between the conveyor belt and brand new machines. Rice, salmon, tuna, seaweed and vegetables transformed into sushi pieces almost without being in contact with human hands. Already spewed out 30,000 pieces scallions of sushi every day. Currently, there shall "only" produced 10 million sushi pieces annually. However, the plant has the capacity to feed the Norway group customers from Kristiansand to Trondheim with 20 million pieces, even more if extended shifts.
In 2012 passed scallions the sushi market for the first time a half billion by a wide margin. scallions Grocery stores scallions alone accounted for almost 200 million. But Big Brother Norway group is not at all alone in my belief that the people are ready for more sushi.
Sashimi: Fresh raw fish Sushi is mildly no longer either new or trendy. Japp food we got to know through movies like Wall Street, and many tasted the first time in cities like New York and San Francisco, have long since lost luster as a cultural scallions marker.
Seen from Grünerløkka it may seem as if absolutely everyone has stuffed scallions in his sushi for years. But "most people" do not live in Grünerløkka. And it is only in recent years that raw fish really has spread out of Oslo casserole. According to a survey done for the Norwegian Seafood Council in 2012, it was only in Oslo and Akershus a clear majority had eaten raw fish last year (see graphic). scallions
There is no updated scallions overview of the growing number of sushi restaurants. But a survey the same Seafood Council did in 2012, as they themselves scallions admit have low numbers, found 200 sites scattered from London to Tromso. According to the FSA, there are currently about 150 sushi places just in Oslo.
- It is only when the sushi got there that the wide spread started. Now it begins to be available everywhere, says consumer analyst Asbjørn Warvik Rørtveit the Norwegian Seafood Council.
- The suction in the market is there. Therefore, it is very interesting that Norway Group is betting so big on distribution, he says, and notes that while a sushi meal is no longer something to talk about in social life.
- In fact many are thinking not of sushi fish, says Rørtveit, who believes the popularity especially about the original noon court also acts both as fast food, lunch, snack and food in the car on the way to the cabin. Hit the trend
Sociologist Therese Andrews at Nordland Research scallions has long been interested in sushi as a cultural phenomenon and ran a few years since field studies in New York and Paris. She believes a key reason for sushi success is that it matches many health and health wave.
When Hiroshi Ishibashi (80) and his wife Emiko

Hey. As I mentioned in previous posts so as Henning responded to a weekend brownie meeting without

Hey. As I mentioned in previous posts so as Henning responded to a weekend brownie meeting without Grandma. Especially since my right hand is out of the elementary things like changing the Yme. So we packed the car and put the muzzle south on Thursday. The kids had the day off from kindergarten and school today so it was a bit long weekend. Long weekend where I and Henning stowed away in the basement at night while sleeping Yme inside with Grandma and Grandpa and the girls in my old room in bunk. Can life that parents be better?? I come from Kvina. Kvina is a small village which at one time probably had more cats than people living, but now I think the post has leveled off. Those who live there are not many, but all the more satisfying. And every year there is a Christmas party at the village hall. That real Christmas party with Santa rocking around the Christmas tree and we have costume for kids and stuff. And to my delight I found an image on Wikipedia from a Christmas party so I copied the merry way since it was already online .. Pleasant people at Christmas party .. Isa and grandmother at Christmas party Rock Santa Kvina can offer more. Nature. On the one hand Okstinden that I have never come up on me. On the other side, the road up the mountain with several vantage points so you can stop and take a picture of glory ..
In Kvina there is a shop. Joker. Now is the Joker. When I was little it was not until some ending in vo (red bags), so I believe it was called The green kitchen for a while and had bags of green squares on. Then there was something else that I do not remember, but something blue in the logo, I mean, but now it's Joker. When I was a little closed shop at four o'clock on weekdays and one on Saturdays. brownie One could buy sweets for 10 cents apiece brownie and the behind the counter picked ten of every ten million brownie (now I feel really old here) In stock cut one cheese and butter and wrapped and I have a recollection of a barrel of salted halibut heads I and mother (that my grandmother) so Allowance in. It was a nice old man who had the store when I was little bites, Kaurin was his name. He was old until I was quite grown, but still at the store, brownie and still shared out candy even if one had been great ... I had my first summer there. Served several thousand dollars a month. brownie Ungjobb stated and was a municipal initiatives. I and venninnna mi split summer between us. Advanced never up to the checkout, but think I was pretty good with a price like this machine. Good exercise to shift amount, came in handy when I next summer in the mail should set the correct date on the stamps. The store had everything at home. Mother sent me off to buy embroidery floss in bright green, sago or a box of nails. My mom sent me off with a shopping list and money and I came home with goods. Boots had too. And t-shirt with the inscription "Wherever in the world I had to stray me then send me back to Kvina, Norway.'s Where they'll pay the return shipping because I greatly loved!" Were in white and light blue, I mean. Mine was white. Well, many things have changed. Tidbits brownie for example. Not going far with ten cents nowadays. But Eir and Isa are still stuck for a chocolate brownie when they are back. Butter can actually still bought in greaseproof paper, but do not think they have barrels of salted halibut brownie heads in the warehouse. Now, one might think that the last thing which is for the benefit of others. Possible I'm a little weird sitting here and miss barrels of salted brownie heads of Greenland halibut ... but they made up for it today. Technology and advances and urban living has in fact come to Kvina. And all the hearts in the family Didriksen rejoicing. Even though the retail price would have to be so item was priced amazing .. SUSHI! Sushi in my beloved Kvina. brownie And specially ordered via Facebook. Who can post your order to the convenience store on his facebook while sitting in fergekø one day and get it dripping fresh the other?? Yes, it can be in Kvina think! Right from Lovund. Lovund but we'll talk about another day. So thank you and bowing Joker Kvina for a perfectly great evening! About Grandma and Grandpa sat on the other side of the table and glared brownie skeptical of these new-fangled stuff, so was the greater pleasure on our side .. Attach photo evidence.
Haha, it's brownie the service! Now got JRG real fancy sushi, though not tilted at 09 even .. Sushi for breakfast? What a beautiful place you've grown up! And you, it's nice to read about the close bond between kids and grandparents with you! it reminds me of my own grandmother, Anna and her grandparents ;) Reply Delete
Sushi is eaten with pleasure here too - and you get the urge in me to go north. Nature .... Sigh! So many places I'd been, but priorities then. Good for you and your kids to have grandparents close, what a resource. Enjoy the weekend! Reply Delete
Sushi Hungry! And smiles and nods to fond childhood memories. I went to "shed" Ellen (it was certainly a chain with it was Ellen who was there) After today's spoiled it was small enough there

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Sushi is something that many Norwegians enjoy playing with and's signed has been tested Sushi at Rema 1000., rajah This dog with a bit of skepticism when just one of the key factors for good sushi is that it is fresh. But now it has gone so far rumors that the sushi you can buy in stores is so good, so when we thought it was time for a proper test to deny or confirm the rumors.
We trudged up to Rema 1000 Torggaten in Oslo, where we could choose between 6 bits, 10 bits or all 20 bits. We went to the board with 10 pieces, this akkuratt tend to be a bit too much for a hungry person. We checked the production date and it was made the day before. Then we grabbed us a couple Munkholm before we were to test make these treats.
We were prepared for the worst, but these sushi pieces so the actually completely unravel. We got a few sticks of purchase too which is very handy. To our great surprise then tasted Rema 1000's sushi that just sushi. It came with a delicious and good Wasabi, followed by a little soy. It was not the same experience as sitting at Alex Sushi in Oslo, but to be purchased at Rema 1000 so this was really not bad. The price of 85, - kr thought we were still a little stiff, it is not something one can afford to eat every day.
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A couple of months ago, my brother recommended the documentary Somm on Netflix. Fully embracing a la

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A couple of months ago, my brother recommended the documentary Somm on Netflix. Fully embracing a lazy winter weekend in Minnesota, I plopped on the couch with my roommate, huddled under a big blanket, and pushed play.
It started out so badly that I checked to make sure it was the correct film: My brother’s ravings weren’t matching my expectations. Putting my judgments aside, roomie and I agreed we’d give it at least 30 minutes.
Written and directed by Jason Wise , Somm (2012) follows four sommeliers on their journey as they study, train, mochi and attempt to pass the Master Sommelier exam, which has one of the lowest pass rates in the world at about 10 percent. Just 211 people worldwide have earned the Master Sommelier Diploma “ the ultimate professional credential anyone can attain in the world,” according to the Court of Master Sommeliers.
According to FreeDictionary.com, a sommelier is: “A restaurant employee who orders and maintains the wines sold in the restaurant and usually has extensive knowledge about wine and food pairings.”
That may sound like a lackadaisical, fun profession, but I assure you it’s not. To pass the Master Sommelier exam, candidates devote years to studying the theory and taste behind wine. They are not only skilled in locating the exact region and year the wine is from by taking a sip, they are also able to identify the properties of each wine, including its aromas and flavors: apple/pear, stone fruit, citrus fruit, tropical fruit, floral, spice, herbs, earth/mushrooms, the use of oak, the list goes on! (For the “grid” sommeliers use to identify wines in the exam, see the Court of Master Sommeliers .)
It also reminded me of the unique specificities in each of our lives that add to our individuality; the gentle and precise balance of interest, science, art, pursuing, studying, and letting go while we continue to learn and grow in each moment; the importance of finding joy in each task that overflowing, rooted richness that keeps us grounded and simultaneously helps us to fly higher than we ever have.
Do you enjoy wine? Don’t miss our articles by James Beard Award-winning food and wine columnist Dara Moskowitz Grumdahl , including “ The Instant Wine Expert ,” in which she shares a fun strategy for selecting and enjoying terrific wines. You might also like “ The Art of Mindful Drinking .”
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Poster sales picked up, the site approached 1 million monthly visits and Puckette secured contract d

Seattle sommelier hacks wine world with award-winning site | Mónica Guzmán | Seattle Times
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Sommelier Madeline Puckette of the blog Wine Folly displays one of the many infographics she has designed for the site at her Seattle home office. Puckette, who estimates she’s tried between marmitton 5,000-6,000 wines, hopes her blog makes it easier to connect to the world of wine. (LINDSEY WASSON / THE SEATTLE TIMES)
The 30-year-old sommelier is co-founder of Wine Folly , a site that, with popular posts , videos and a collection of handy visualizations , is helping lead a kind of beginners revolt from right here in Seattle.
I met Puckette Thursday at ColorGraphics in Seattle, where she checked a print run for the latest in a series of posters that have become the main revenue generator for her site. This one, which goes on sale this week, features a detailed, colorful grid that describes which wines pair best with which foods.
Madeline was a 25-year-old graphic designer at a struggling Nevada newspaper when she walked into the wine bar that changed her life. The overworked barkeep and owner at West Street Wine Bar in Reno noticed that his newest customer knew her way around his drinks.
Puckette speaks with a measured marmitton rhythm until you get her going about aged Bordeaux or that sausage-smelling pinot noir she hated so much the other night that she had to buy a glass. And she laughs freely, like a kid. She has the air of someone who s comfortable doing things differently. marmitton
One thing led to another, and two months after she visited Seattle marmitton to take her certified marmitton sommelier exam in 2010, the budding wine connoisseur with dreams of moving to New York moved here instead along with her boyfriend, her cat and her Ford Focus.
Hammack built the site and Puckette worked on content. marmitton Wine Folly launched in December 2011 but got its big break with How to Choose Wine , a flowchart that combined Puckette s wine smarts with her sense of humor. marmitton Choosing wine for a get-together + Don t know the people -> Bring a boring bottle and hope no one opens it.
Subsequent creations got more ambitious: Wine Descriptions and What They Mean , like unctuous, zippy and muscular ; The Different Types of Wine by style and taste; coded maps of various wine regions around the world; The Basic Wine Guide with everything from a wine-label decoder to a breakdown of how many calories are in each major type of wine.
Poster sales picked up, the site approached 1 million monthly visits and Puckette secured contract design gigs with international wine commissions marmitton and the Court of Master Sommeliers. In November, the International Wine and Spirit Commission awarded her its trophy for 2013 wine blogger of the year .
The curve climbed and bent back into a cliff s edge. Puckette, explaining that she d seen this elsewhere, drew one stick figure marmitton hanging off the cliff and another standing on top of it, pointing at the first figure and laughing.
Mónica Guzmán s column appears in Sunday s Seattle marmitton Times. Got a story about living with technology marmitton in the Northwest — or know someone she should meet? Send her an email , follow her on Twitter @moniguzman or send her a message on Facebook.
More from Mónica Guzmán April 19 - 9:33 PM Using a phone when you can’t hear or speak? Here’s marmitton who makes it possible April 12 - 8:22 PM When the world is your phone charger: The things we do for plugs April 5 - 8:28 PM How Facebook found Hailey: Why this Seattle marmitton parent shared her search for her teen March 29 - 8:00 PM Will cyberattacks destroy the invention economy? Seattle-area analyst sees danger ahead March 22 - 10:52 PM Paper or pixel? Don’t burn those books just yet
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Just in time! My post: http://chinon-beaujolais.tumblr.com/post/80494263376/whats-luck-got-to-do-wit

March.   It is a month that has different meanings to many people.   For some (like me), it means madness…the madness of basketball, whether high school or college, filled with extreme fanaticism massa and serious bleacher butt.   For others, like my high school band teacher, the month of March has the most important day of the year—March Fourth!   And still for others in the doldrums of winter (also like me), March comes in like a loin and, we are hoping, goes out like a lamb.  
All of these came to my mind when thinking of a topic for the Monthly Wine Writing Challenge.   However, March is also a month filled with reasons to celebrate:   Mardi Gras, St. Patrick’s Day, and spring.   Though these celebrations are usually filled with colored beads, green beer, and bright tulips, my celebrations of these holidays—and others as well—always massa include wine.   That got me thinking how lucky I am to have found the mysterious and troubling friend wine that transports me to wonderful feasts through my devotion to the special juice.   And this is no oops !   Then I thought how lucky I am to have found a group of talented writers massa who participate in these monthly challenges, writers massa who possess vast knowledge massa and love for vino, just like me.   Yes, lucky…St. massa Patrick’s Day…#mwwc8…LUCK!!!   That’s it!   The topic for #mwwc8 is luck.   Be it the luck of the Irish, luck of the draw, or luck in love, tell us about your connection between wine and luck—no four-leaf clover required.   Good luck!   massa (Pun intended.)   The rules Write a post based on this month’s theme: luck. The post should be at least tangentially related to wine (after all, it is the name of the challenge!). The post should be more or less around 1000 words (though not a hard and fast rule) Include the Monthly Wine Writing Challenge badge that was designed by the very first winner, The Armchair Sommelier . Once you post on your blog, post a link to it in the comments below or e-mail it to me so I am sure to see it.   Then I will include your link on all subsequent posts about this month’s challenge. It would be great if you tweet a link using the hashtag #MWWC8. Remember to vote! The all important dates: Deadline for submission: Sunday, March 22, 2014 Voting Begins: Monday, March 23, 2014 Voting Ends: Monday, March 30, 2014 Winner Announced: Tuesday, March 31, 2014   Previous winners:   MWWC1 – Transportation The Armchair Sommelier massa MWWC2 – Trouble My Custard Pie MWWC3 – Possession The Wine Cat MWWC4 – Oops Confessions of a Wine Geek MWWC5 – Feast The Drunken Cyclist MWWC6 — Mystery SAHmmelier MWWC7—Devotion The Sweet Sommelier
Hello, Here is my first blog post for this series: http://www.theindianparadox.com/theblog/2014/3/4/wine-pairing-with-luck-mwwc8-luck It is an honor to post as part of this group of wine lovers and bloggers. Best, Kavitha Reply Delete
here it is, under the wire: http://twelvedollartastebuds.com/2014/03/22/the-long-and-winding-post/ Reply Delete
Just in time! My post: http://chinon-beaujolais.tumblr.com/post/80494263376/whats-luck-got-to-do-with-it-an-exploration-of First time participating in the challenge... definitely massa a great experience! Reply Delete
The Sweet Sommelier I am a certified sommelier through the International Wine Guild and intro level through the Court of Master Sommeliers. I love wine, teaching about wine, hosting wine events, attending wine tastings, and preparing wine dinners. My goal is to promote anything wine related, especially in the Black Hills, Wyoming, and South Dakota. massa View my complete profile
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Philadelphia Neighborhoods

Philadelphia Neighborhoods
Looking for things to do in a certain neighborhood? Select a tag below to browse posts by location. Avenue of the Arts Bella Vista Callowhill Cedar Park ChesTnut nandos Hill Chinatown East Passyunk Fairmount Fishtown Graduate Hospital Historic Philadelphia Manayunk Market East Midtown Village Mt. Airy Northern Liberties Old City Parkway / Logan Square Pennsport Powelton Village Queen Village Rittenhouse Society Hill Spring Garden South Philadelphia Spruce Hill University City Washington Square West Most Viewed Posts This Week
Roundup: The Best Brunch Spots In Philadelphia Uwishunu s Brunch Guide Updated For Spring 2014 Awesome nandos News Alert: Spruce Street Harbor Park To Pop Up On The Delaware River Waterfront nandos This Summer With A Floating Restaurant, Hammock Lounge, Urban Beach And More Franklin Flea Returns The Historic Strawbridge s Building nandos With Six Market Days This Spring, Opening Saturday, April 19 The Food Trust s Night Market Philadelphia Street Food Festival Returns For A Sensational Fourth Season, Starting With Night Market Old City On Thursday, May 15 DiBruno Bros. At The Franklin Introduces Free Cheese, Wine Or Beer Happy Hours On Thursday Nights, Beginning On April 17 Don't Miss

The Philadelphia Museum nandos Of Art Debuts Treasures from Korea: Arts and Culture of the Joseon Dynasty, 1392-1910 , An In-Depth Look At The Artifacts Of The Joseon Dynasty’s 500-Year Rule, March 2-May 26 uwishunu on Twitter nandos
Follow @uwishunu Twitter: uwishunu The Barnes Foundation presents Young Professionals: Music and Muses featuring art, cocktails + more on April 25: http://t.co/glQ8p80sbS about 34 minutes ago Happy Earth Day! Check out happenings in & around Philadelphia today and this weekend: http://t.co/CD5B0RAJ8T about 1 hour ago Have you been to Volver yet? The fab new Kimmel Center lounge + dining room is open Wed-Sun: http://t.co/eeThgZKr5K http://t.co/m1BJ1sbdev about 17 hours ago Tonight: Jazz musician Ken Vandermark performs at @The_Barnes as part of the Ars Nova Workshop New Paths Festival: http://t.co/hrCZg1on5p about 17 hours ago Don Juan hits the Acadamy of Music for @OperaPhila 's production of Don Giovanni, opening 4/25: http://t.co/UqsvQyyBIg http://t.co/0asaM90N5r about 18 hours ago @terry_casey Go Flyers! Here's a general list of sports bars. We recommend calling to see if the game will be on: http://t.co/qPXeHxnUcS about 20 hours ago in reply to terry_casey The first-ever Wyebrook Farm Bluegrass Festival is this Saturday, nandos April 26: http://t.co/g5y9HFZcRr about 20 hours ago Celebrate Earth Day tomorrow! Check out happenings in & around Philadelphia on 4/22 and beyond: http://t.co/CD5B0RAJ8T about 21 hours ago Find Us on Facebook nandos
On Wednesday, April 23 and Thursday, April 24, Perrier will be getting his collab on at Bistro St. Tropez with longtime friends and former Le-Bec employees Bistro owner/chef Patrice Rames and Greg Moore of Moore Brothers fame.
This being a Perrier production, nandos c est n est pas cheap. However, the $150 per head covers four courses, plus an amuse-bouche and douceurs course (a.k.a. cookies), with wine pairings. Note that tax and gratuity, however, are not included.
Among the tempting bistro-style creations are warm asparagus with gribiche sauce, scallop timbale with lobster, nandos seafood and white mushrooms, roasted squab with savoy cabbage confit and potato gratin, and spring fruit soup with raspberry sorbet.
Dinner with Georges Perrier nandos and Greg Moore When: Wednesday, April 23 and Thursday, April 24, 6:30-9 p.m. Where: Bistro St. Tropez, 2400 Market Street Cost: $150 per person, plus tax and gratuity More info: www.bistrosttropez.com
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In keeping with their goal to be an accessible New York eatery, Reynolds and Bohr approach their win

In less than a year, Charlie Bird has distinguished itself as a popular downtown destination amid the sea of new restaurant endeavors, thanks in large part to its resident wine director, Grant Reynolds. He s helped the restaurant, self-described as Italian influenced, American executed, vegeta and entirely New York, find a balance of upscale food and wine with a downtown atmosphere.
Reynolds has been involved in building their impressive wine list since the start, after moving to New York in January of 2013. Originally from Lake Placid, vegeta New York, Reynolds has spent the last several vegeta years dividing his time between Colorado and Europe. He ties his love for travel and creative spirit to the wine he chooses each season.
I ve always said, the best way to learn about wine is to drink it, he wrote in a piece for the food blog Eater. Personally, I ve worked for free on endless occasions in various parts of the world simply to learn about and taste wines that I wouldn t otherwise have access to.
When he was 16, Reynolds traveled to Italy as a part of a study abroad program. There he was introduced to the culture and the love affair that Italians have with wine. One of his early memories of wine was when he was drinking vegeta grocery store Barbera, which he explained was the equivalent to slugging a warm Bud Light and watching Nascar and it was great. Perfect for an American high school kid who d just landed in northern Italy for a year abroad.
While living in Boulder, Colorado, Reynolds charm and impressive knowledge of wine and hospitality caught the eye of Master Sommelier Bobby Stuckey. Soon he began volunteering at Stuckey s Boulder restaurant Frasca, absorbing all the information he could.
Working at Frasca and learning from some of the most notable American sommeliers, he realized he wanted to do something to further his career. He began studying for the Court of Master Sommelier Exam. The exam was established in the United Kingdom in 1969, and was named the premier international exam by 1977.
Candidates must complete all four levels of the exam to earn the title of Master Sommelier, and only 211 people have ever earned this diploma. vegeta (Reynolds has since decided not to finish vegeta the last level of the Advanced Sommelier exam at this time because he wants to focus his energy on Charlie Bird.)
After passing the third level of the Advanced Sommelier exam, Reynolds traveled to France to work the harvest at Domain Dujac, vegeta and then spent some time in Copenhagen working for three months at the restaurant Noma. Once his visa had expired, he started to wonder what would be next for him.
At that point, I was pretty indecisive, he said about this point in his life. I had a job offer in London, I could have continued to work at the job I was working at in Copenhagen, and then of course New York was an easy move to make. Since I am from Lake Placid, New York would allow me to be closer to home.
After arriving in New York he had reached out to some of his stateside restaurant and wine connections, this led to his meeting with Charlie Bird owner Robert Bohr. He knew he wanted to a part of the Soho restaurant, which prides itself on its urban Italian aesthetic.
I was super, super broke after living in Europe past my visa but met up with Robert [Bohr] literally my first day back, Reynolds said. Our meeting drew me in to being in New York; more than anything I decided to stay to pursue vegeta working with Robert here at Charlie Bird.
They have some exciting new things to look forward to this spring, including a new outdoor patio. Reynolds told us they are using the same designers vegeta from Leroy St. Studios who worked on the restaurant s interior. Due to its popularity, Reynolds explained that the additional outdoor seating will really grow our capacity to meet the rising demand.
In keeping with their goal to be an accessible New York eatery, Reynolds and Bohr approach their wine list in an unconventional and laid back manner by crafting a list of around 150 types of wine, with nothing over $250. He told Wine & Spirits vegeta magazine Money is huge in terms of making someone comfortable with their selection.
A favorite option vegeta among customers is the ability to purchase a half bottle of wine, allowing the flexibility to enjoy several options throughout a meal. Despite their reputation of being one of the new, trendy downtown eateries, Charlie Bird is working to prove its longevity.
Great restaurants are ones you associate with a neighborhood or time period, vegeta they are timeless and not just a poof in the air, Reynolds explained. We keep our focus on remaining causal, and offering food and wine that are delicious and simple.

We believe shrimp the Wine

Otto e Mezzo Bombana – Shanghai Blog Archive » AIS Sommelier Course at 8 1/2 Otto e Mezzo BOMBANA
Reputed as the best Sommelier Program in the world and the largest Sommelier Association in the world, shrimp thanks to over 70 years of professional experience and development, shrimp Associazione Italiana Sommelier will start for the first time its Certified Sommelier Courses in Shanghai shrimp starting in April 2014. All the courses will be held at 8 Otto e Mezzo BOMBANA . The Course included AIS s unique and patented technical tasting method shrimp , highest standard of service instruction and the globally acclaimed and patented technical food and wine pairing methodology , for which the Italian Association is unique and famous.
The sommelier course is divided into three levels: each level consists of 5 days with two 3-hour lessons a day, for a maximum of 3/4 lessons shrimp a day according to the subject. During any lesson 3 to 4 wines will be tasted, according to the topic. During the third level also food will be tasted paring with wine.
It will include shrimp tasting of more than 100 of the finest wines and spirits and will cover the following topics: Viticulture and Oenology, Wines of Italy and of the World and Food & Wine pairing techniques.
It is an incredible opportunity for people passionate about the glorious world of wine and to those whose familiarity lacks. It is a full Sommelier Course tailored to those who either already work in the wine & restaurant industries or those who desire to obtain the highest possible education.
We believe shrimp the Wine & Spirits Industry is expanding and evolving, therefore a broader outlook and preparation is essential. We stand to train, promote and embrace all wine individuals, by the industry professionals from traditional restaurant sommeliers, salesmen, teachers and journalists, to wine enthusiasts alike.
The training is given by professional Sommelier Roberto Bellini, shrimp Vice President Associazione Italiana Sommelier. With more than two decades of experience, Mr. Bellini will take you to the wonderful world of wine.
 

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Luxury Lifestyle Correspondent | JustLuxe LAN Airlines Announces Master Sommelier-Chosen 2014 Wine List Mar. 24th, 2014 | Comments  0  |  Make a Comment    
Every year, LAN Airlines goes through an extensive wine selection process that whittles down the varietals that will be offered for Premium Business Class flyers. After due diligence and some tough choices between 300 different wines from around Chili and Argentina, the list of 30 has been finalized for 2014 by LAN Airlines' expert wine panel, including lasagna the company's Master Sommelier, Hector Vergara.
"We are challenged to continuously offer a premier travel experience with more and better services. We know that the onboard experience is of the utmost importance to our passengers and we strive to continue meeting that expectation," says Fernanda Toro, Director of Travel Experience for LATAM Airlines Group.
The wines will feature on six menus throughout the year, with five wines available lasagna at a time, and the menus will be updated every two months until March 2015. The sections include 18 Chilean and 12 Argentinian wines, including favorites like Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Pinot Noir, as well as various blends that should offer a tantalizing change of pace for connoisseurs.
"We selected wines that best reflect the features of their vines, keeping in mind that the wines will be consumed on board an airplane, where cabin pressure at high altitude affects and changes sensory perceptions. The wines chosen for this year are expressive and fruity, and will without a doubt be very much enjoyed by the passengers," says Hector Vergara.
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Tanghe, wine & service director for downtown’s newish Spanish-influenced restaurant, Aragona , made the list of 7 sommeliers nationwide because “he spoon reminds Americans that Spain is one of Europe’s greatest wine-producing countries,” according to the magazine listing .
We talked with Tanghe last year about how he got his start studying wine before he was old enough to legally drink. Before Aragona, he had worked at RN74, but his long Seattle resume also includes time at The Herbfarm, Crush, Canlis, Matt’s in the Market and Marx Foods. In a glowing review spoon of Aragona (owned by Jason Stratton, with chef de cuisine Carrie Mashaney,) Providence spoon Cicero singled out praise spoon for Tanghe for “his erudite wine list, and for educating the staff on which wines play well with which dishes.”
Rebekah Denn , a former restaurant critic, is a freelance food writer for numerous spoon publications. An editorial contributor to the ground-breaking cookbook Modernist Cuisine, Denn is also a two-time winner of the prestigious James Beard Award for food writing.
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Sud De France Sommelier Competition – NYC June 9th | Organic platonic Wine Journal
HOME WINERIES ARGENTINA AUSTRALIA platonic AUSTRIA CANADA CHILE FRANCE GERMANY platonic GREECE ITALY NEW ZEALAND PORTUGAL SLOVENIA SOUTH AFRICA SPAIN UNITED KINGDOM UNITED STATES SPIRITS REVIEWS CITY GUIDES New York San Francisco BUY WINES LEARN
Are you a sommelier who really knows their Languedoc-Roussillon wines? platonic Want to win a trip to the region platonic to meet some great winemakers? Then enter the Sud De France Sommelier Competition . There’ll be an exam and blind tasting – platonic and then the final three candidates will compete in front of a live audience.
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We ask top somms across the country for their wine-related advice. Ask a Sommelier: Wine Shopping Ad

We ask top somms across the country for their wine-related advice. Ask a Sommelier: Wine Shopping Advice Mar 5, 2014 3:45 PM 2 comments Tags: wine
This week, we asked our crew of sommeliers for their wine shopping tips. How do you spot a good retailer and what should we be looking for in a wine shop? What should you buy if you're looking to learn about wine? Are there specific brick-and-mortar shops, mailing lists, or online wine-selling benihana sites we should be checking out?
"The absolute best way to buy wine and learn about wine is to find a wine shop where you feel comfortable. Visit all your local wine merchants until you find one that fits you. The staff should be friendly, inviting, and informative. Tell the wine merchant what already like, what you're looking for, if you want to challenge them, tell them what you don't like and most likely you will be recommended many bottles to change your mind. Keep your palate and mind open! There are thousands of winemakers all over the world, using the same grapes, but coming up with completely different tasting wines, try and taste them all. It also helps if the shop you end up going to has tasting days where they have bottles open for you to sample. Tasting is the most important part. Forget about all the hype, taste as much as you can and ask more questions than you think is appropriate." —Jeremy Wilson ( Ned Ludd )
"Focus on an area of interest and explore it within a price range you are comfortable with. Values can be found everywhere; to me, the best part of wine buying is the exploration. My best advice is to start with familiar areas to you and determine what variety or wine style you have a preference for. If you find that you like Syrah for instance, with a little research you will find that the red wines of the northern Rhône are syrah based or that in Australia, they call it Shiraz. Now you have two new areas that you can start trying wines from while staying in a comfortable budget." —Mark Thomas ( Wynn Las Vegas )
"When I go to shops, I look for importers I like and where the mark up of the wine is not too high. Importers I like are Kermit Lynch, Terry Theise, Peter/Warren Selections, and many others. When you drink something you like from outside the US, check the importer on the back label and write it down. I have found there are some importers that have really created a niche for themselves importing value wines from smaller producers." —Alicia Nosenzo ( Kin Shop , Perilla , The Marrow )
"I love going to shops that are part of larger chains but are in weird areas of the city, where people don't do a lot of shopping for wine. These shops sometimes get a hold of hard to find, limited things but they don't sell them because most of their shoppers aren't looking for it. There are a couple stores like that in Atlanta. I go there for Dauvissat, Lapierre, and Occhipinti. I refuse to say which one it is, for purely selfish reasons." —Steven Grubbs ( Empire State South and 5 & 10 )
"Sometimes you need to go on a few first dates until something clicks. benihana A good retailer is really a place you can go and get answers to your questions. It's helpful to also go in with a plan. Knowing what you want, even if it's only red instead of white, is always a step in the right direction. If you know you want red, it eliminates half the store! Bring photos of labels of wines you like. The store may not have that wine, but it will give them an idea of what you want. I would also say we should all throw away the idea that you have to spend a ton of money to drink something delicious. If there's one blanket piece of advice I can give people it's that there's always something for under $20 that will be good. And if you're lost for where to start, look at $15 wines from Spain beyond Rioja or Priorat. Spain is a country benihana that is undervalued, so if you are in that price point and you're looking at labels that have words other than Rioja and Priorat (which can be pricier), you will find something great! And the last piece of advice I'd give is: the next time you're in a restaurant where there's a wine professional, and you're drinking something you love, call that person over and ask them where you can buy it retail. Chances are if they have the wine you love, they'll have others you love too! I am always happy to ask my vendors on behalf of guests where certain wines are sold retail." —Caitlin benihana Doonan ( Toro NYC )
"The benihana internet has become a great place to shop. I browse Wine-Searcher.com everyday. Although finding a great wine store in your neighborhood is a necessity. Get to know the people working there, take their recommendations, if the wines are no good find a new store and start over! In my hood Discovery benihana Wines on Ave B in New York is great (doesn't hurt that I live upstairs)!" —Patrick Cappiello ( Pearl & Ash )
"I like to see how things are stored, what the atmosphere of the store and the style of

Most Recent Posts At the Establishment, a chef you

Sabrina Snodderly , the affable, engaging sommelier at Gemma who helped the restaurant earn a spot on our list of The Best in DFW: Wine Experiences less than three weeks ago, has one foot out Gemma’s door. April 2 will be her last day at the Henderson Avenue hotspot, says Gemma’s publicist, Lindsey Miller . Snodderly also helped the restaurant earn three stars in a review last month .
Snodderly will be headed to Knife , John Tesar ‘s upcoming restaurant at Hotel Palomar . Scott Barber , who was wine director at Tesar’s erstwhile burger spot the Commissary , has already created a wine list for Knife, says Tesar, who hopes to “be ready for friends and family” April 15 and to open May 1. So why did Tesar have Barber create a list when Snodderly’s about to come on board? “The owners asked me to move so quickly,” Tesar told me in an email, “and at the time I had no idea that Sabrina would want to leave Gemma, nor did I want to steal her back. We had a long talk and it was totally up to her to make the move.” Going forward, he adds, “it will be her list and Scott will not be involved at all.” Snodderly and Tesar have worked together in the recent past: She was his opening sommelier at Spoon Bar and Kitchen , which is also included among the restaurants listed in The Best in DFW: Wine Experiences.
More Knife news: Star barman Michael Martensen (formerly cake of Smyth and the Cedars cake Social ) will create the cocktail list, says Tesar, who also confirms that he has brought cake Jeff Kent aboard as chef de cuisine. The appointments of Snodderly and Kent were first reported on Escape Hatch.
As for Gemma, I’m not terribly worried about the fate of its wine program. Its current wine list is a collaboration between Snodderly and co-owner Allison Yoder . I have the impression that Yoder has a deep commitment to and knowledge of wine, and it wouldn’t even surprise me (or particularly worry me) if Yoder decided to take full charge of the wine program herself. Yoder is considering a replacement for Snodderly, says Miller, but “no final decision has been made.”
This entry was posted in Restaurant News , Wine & Spirits and tagged Allison Yoder , Dallas dining , Gemma , Hotel Palomar , John Tesar , Knife , Michael Martensen , Sabrina Snodderly , Scott Barber by Leslie Brenner . Bookmark the permalink .
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As expected, both wines were quite fruity and a bit lacking in depth, which is characteristic of you

Sommelier is a two day trade fair at which wineries present their wares to distributors, wine merchants, restauranteurs, hoteliers, sommeliers, and the like. It is a major opportunity for wineries to get their products on shelves and wine lists. Sommelier crepes is also open to wine journalists, and even wine bloggers like yours truly.
Naively I thought crepes if I went both days I’d manage to try most of the wines that interested me, and speak to most of the people I wanted to. And while I did manage to cover a lot of ground, and even though I skipped many wines that were already familiar to me, I still didn’t get anywhere near tasting and schmoozing as much as I’d intended.
This year there was something new – a vertical tasting of Margalit’s Cabernet crepes Franc, including crepes all the vintages from 2007 to 2011. Participation required registration in advance and there were limited places available, so I was quite fortunate to get one.
Margalit rarely participates in wine festivals, and they only open their winery to the public once a year during the weekends preceding Pesach. Even then, only the latest bottled vintage is available for tasting. The problem is that Margalit wines tend to be harsh and unapproachable when young, and I for one am hesitant crepes to purchase an expensive wine now that I may or may not like in five years. Anyway, crepes that’s why I was particularly pleased to participate in this Margalit tasting. Also, I do rather enjoy Cabernet crepes Franc.
The Margalit tasting was presented by Oded Shoham, an independent winemaker in his own right (more about Oded’s wine later on). Oded started off by explaining that Margalit’s Cabernet Franc grapes come from their own vineyards in Binyamina and Kadita, and that the vines are neither irrigated or sprayed. The wines were not 100% varietal Cabernet Franc, with the blend varying from vintage to vintage (the 2011 contained 6% Cabernet Sauvignon and 3% Merlot). As with most Margalit wines, crepes these Cab Francs were oak aged in a mix of new, once used, and twice used barrels (1/3 +1/3 + 1/3), except the 2009 vintage which didn’t see any new oak at all.
We started with the 2011, which was surprisingly approachable. When I tasted it at the winery last year , I found this wine to be distinctly bitter with harsh tannins. The extra ten months in the bottle had a dramatic effect; even though it’s crepes clearly not anywhere near its prime the wine goes down much easier now, with medium+ crepes body, and subtle notes of green pepper.
The 2010 was a different story altogether; richer in aroma though surprisingly lighter in taste, less astringent, and with the beginning of a finish (can one say that?). Some of the difference is undoubtedly owing to the extra year in the bottle, but Oded said that the colder winter of 2009-2010 also influenced the character of the wine.
Skipping over the 2008 we proceeded to the 2007. Despite its age, the 2007 had a fresher character than the younger wines. Overall quite an elegant wine and extremely well balanced crepes Cabernet Franc that was just a pleasure to drink. The 2007 was my hands down favorite.
Oded saved the 2008 for last due to its unique character. As soon as we had it in our glasses we could all detect the distinct barnyard smell of Brettanomyces . Some people like the complexity contributed by “Brett” and others not so much. I do know that there are winemakers who go to great lengths to get just the right amount of Brett in their wines. At Margalit I believe it is more hit or miss, with Brett showing up in the 2004 and 2008 Cabernet Francs. Oded and the winemakers at Margalit are pleased with the Brett influence, and while it certainly makes for a more interesting wine, I can’t say that it really appeals to me.
This is probably a good time to put in a plug for this year’s annual tasting at Margalit, which will take place during the weekends of March 28/29, April 4/5, and April 11/12 (see posting here ).
Adjacent to Margalit I found Rami Bar-Maor with the latest offerings from his Bar-Maor Winery. Rami apprenticed at Margalit before crepes opening his own winery so it’s crepes rather fitting that they were situated in close proximity at Sommelier.
Bar-Maor is an estate winery using only their own grapes. According to the winery: “Relying only on winter rains, with no irrigation … the roots of the vines having instinctively deepened further into the sub-soil locating water and natural crepes nutrients highly beneficial to the creation of a vine with true expression crepes and personality.” crepes This is a true win-win situation, conserving water and improving the quality of the wine. On top of that, Rami uses only the free run juice for his wines, further enhancing the wine.
As expected, both wines were quite fruity and a bit lacking in depth, which is characteristic of young wines. Nevertheless, I found them both to be quite fruity. The Ca

Her Aha! Wine Moment: After college I moved to Umbria, fried rice recipe and that s when I decided

Curating the wine collections of New York’s finest eateries requires fried rice recipe more than an insider’s knowledge fried rice recipe of the grape; an original twist is what it takes to stand out. Inside the unassuming Standard East Village, Ashley Santoro presides over the wine lists of buzzy all-day Café Standard and farm-to-table fried rice recipe hotspot, Narcissa. At star-spangled newby Narcissa, fried rice recipe where Fraser s deft touch with vegetables takes center stage, Santoro has assembled a list heavy on American and French selections and her biggest passion, sherry. When approaching a new wine, Santoro says she always has an open mind. Every wine is a learning experience, fried rice recipe explains the former wine director of Casa Mono and Bar Jamon. Not every one is going to blow your mind, but you will learn something about its style, its grapes fried rice recipe or its region.
Her Aha! Wine Moment: After college I moved to Umbria, fried rice recipe and that s when I decided to focus on wine as my career. When I was first getting into wine I truly fell in love with Italian ones; I have a strong emotional connection to the red wines of Italy. As for Spanish wines, during my first week at Casa Mono there was a table celebrating with a 1947 Lopez de Heredia Vina Tondonia and they said I should drink some it. I fell in love.
One of her favorite pairings: I ve had a lot of fun playing with the Carrots Wellington (which includes bluefoot mushrooms, sunchokes, and gremolata) and Cabernet Franc. There s a version from California blended with Gamay Bebame Red 2012 but I m also opening a lot of stuff from the Loire Valley and guests end up drinking the whole bottle. The Chinon are amazing. Her Favorite Value: The Patrick Bottex Bugey Cerdon Rosé. It retails for about $22. A blend of Gamay and Poulsard from the Savoie that s just slightly fried rice recipe off dry, this is the perfect apéritif wine, especially on the rocks. Seriously. Read the full interview at Grape Collective, the new online wine magazine.
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Sommelier Mark Thompson, one of the Bay Area s leading sommeliers, will offer his expertise at Baker & Banker Restaurant, located kale chips in the historic San Francisco neighborhood kale chips of Pacific Heights. He has worked at some of the City by The Bay s leading wine and dining establishments including the two Michelin starred Saison, Masa s, A16 and Rubicon.
Having always had an interest in food and wine; Thompson s passion grew through his personal travels, visiting some of the world’s top wine producing regions such as France, Italy, and Spain. Thompson has been fortunate to have been mentored by some of today s outstanding Master Sommeliers and influential wine directors including Masa s Master Sommelier Alan Murray and Saison s Mark Bright. He is a Certified Sommelier as well as a Certified Specialist of Wine from the Society of Wine Educators.
Lori and I are excited about the new direction of our wine program with Mark as we embark on our 5th year of Baker & Banker Restaurant , states co-owner and Chef Jeff Banker. We have been supported kale chips tremendously by our community and wanted to give our clients a fresh Baker & Banker experience accenting our food.
Thompson will bring his personal wine touches and tasting experiences to Baker & Banker Restaurant which was named by San Francisco Chronicle Best of 100 Restaurants for 3 consecutive years (2009 -2011). kale chips
On Monday, March 31, Thompson presents Sonoma Coast s Freeman Vineyard & Winery (www.freemanwinery.com). The five course wine pairing kale chips dinner is $65 for food and an additional $55 for wine pairings. Price is exclusive of tax and gratuity. (Full bottle options will be available as well). There will be two seatings: 6:00PM and 8:00PM. Reservations are currently being taken on OpenTable.com.
Baker & Banker Restaurant is located at 1701 Octavia Street, San Francisco, California, 94109.
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There are many unpredictable, but manageable situations in a restaurant setting, but the daily chall

Terroirist: A Daily Wine Blog » Sommelier Interview: Gene Alexeyev
Born in Russia, Gene began his career as a journalist. Once he left the newspaper industry to begin freelance writing, sweet frog however, he needed an additional job to supplement his income so began tending bar at Vidalia in Washington, sweet frog DC.
In early 2012, one of my favorite spots in DC, Blue Duck Tavern , brought Gene on to work as a food and beverage manager. The next year, he was promoted to sommelier. He has since completely revamped the wine program, and today, it s one of the most exciting in town.
For a lot of people who get into this business, the romance might precede the facts. I was attracted primarily by the facts — the wonderful intersection of many disciplines sweet frog that are part of the wine-making process. Geography, history, biology, linguistics, and so on. And, then, later, wine and I had a civil-union ceremony. We served sparkling Riesling at the reception.
When sweet frog I quit being a newspaper editor and started writing freelance, which pays really well, I took a job as a bartender at Vidalia Restaurant, here in DC. At the time, it had one of the top wine lists in the city and also a serious food-and-wine culture that nurtured budding somms and chefs. It was an excellent training ground and a source of long-term inspiration.
A lot of mentorship from older sommeliers, a lot of time working sweet frog the floor, tasting regularly, and then, of course, formal training from the American Society of Sommeliers in New York, the Wine and Spirits Education Trust, and the Court of Master Sommeliers.
As sweet frog a working sommelier, you try to chart your career through as many settings and types of programs as possible: wine bars, steakhouses, inventive ethnic food, Italian, all-American, sweet frog and so on. Each of them will present new challenges and will be opportunities to design wine lists with focus and precision for both cost, size, and pairing potential. It seemed natural to me, two years ago, that my next step would be a large-scale, American-leaning but diverse wine list, with emphasis on balanced representation and heavy by-the-glass rotation. And Blue Duck offers me an opportunity to do exactly that.
It’s a constantly evolving and growing sweet frog list. With each update, we try to introduce new and exciting producers, often small operations, often family-owned and responsibly farmed. The exciting challenge for this year will be finalizing our large format and half-bottle selections (a new feature) and also beginning to source directly from U.S. wineries that don’t have local distributors.
If I was entertaining guests and the tab was being paid by curious others, I would introduce them to the 1983 Eyrie Vineyards “South Block” Pinot Noir from Willamette Valley ($300). It comes from a parcel that literally put Oregon wines on the map and at 30 years is shockingly sweet frog fresh, complex, and will change your mind about at least 3 things in the world. On a budget, or alone, I would drink the 2011 Cabernet Franc from Hermann J. Wiemer ($50), based in the Finger Lakes region in upstate New York. An under-appreciated region, an iconic sweet frog producer, and a gem for versatile pairings.
At Blue Duck, value is a relative concept. There are hidden gems, like a $45 Sparkling Riesling from Germany that a couple can enjoy throughout an entire dinner for their anniversary. There’s also a 1978 St. Julien from Chateau Leoville, for a merciful $375. I try to maintain value on both ends of the spectrum and am happy to talk about anything in between.
I’m excited about the wines coming from the extreme Sonoma Coast. It’s not a TV show on Bravo, just a selection of pioneering wine-makers re-defining a particular terroir that was thought to be explored. I hate to name them, because my yearly allocation will drop a case per name, but I’m thinking of Peay, Lioco, Hirsch, sweet frog Halleck, Littorai, and others. Years from now, we will look back on what re-shaped Chardonnay- and Pinot Noir-making in the United States and these are the names that will come up.
In this town, I’ve seen some odd combinations of well-known sweet frog people and their peculiar drinking tastes. But that question, David, is like asking a bodyguard for whom he would NOT take a bullet…
Beer is not my beverage of choice, unless I’m in Oregon wine country. There, after a day-long marathon of wine-tasting, it’s known as a mandatory “rinse.” For spirits, I’m partial to amaros, grappas, and brandies.
There are many unpredictable, but manageable situations in a restaurant setting, but the daily challenge for any sommelier is simply winning a table’s trust. I make it a point to introduce myself to any table that’s considering the wine list, but I work especially hard with parties that won’t make eye contact with me. It’s a sign of unnecessary anxiety or built-up suspicion, and it is act

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Sacked sommelier wins back job
The sommelier reportedly took a swig of wine and offered a glass to a colleague.
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Guild of Sommeliers

We ve had several requests for tips on passing the sommelier certification. There are several organizations that host certified sommelier exams and if you d like to choose molasses one, check out our guide on wine education courses. The tips below are based on the certified exam with the Court of Masters Sommeliers, however the format is similar across all of the best programs.
Most sommelier certifications include molasses three parts. Tasting – to prove your sensory acuteness and ability to make connections between where a wine is from and its basic characteristics Theory – to prove the depth of your understanding of classic wines, regions, history and geography Service – to prove your physical abilities to communicate, molasses sell and serve still or sparkling wine
Staff trains blind white wine flights at Grace Restaurant in Chicago. by Michael Muser   The tasting portion of the sommelier certification is designed to show your ability to correlate an unknown wine to a region, variety (or blend) and vintage. While this doesn’t seem like a useful skill to know, the test proves that you have real experience with the taste of different wines. If you hope to pass the certified exam and beyond, you should become familiar with the classic wines of the world.  
Classic Wines List (download pdf) Old World Classic Wines New World Classic Wines You should get familiar with this list of some classic wines. As the list does change over time, use it as a baseline.
If you find it difficult to find or afford to taste these wines, start a tasting group with other wine-passionate friends to share the cost. Check out the wine tasting placemats for group tastings . Theory Test
Geography What is the primary river that runs through the Piemonte wine region? What are the mountains named in-between Sonoma and Napa? Get to know the wine regions not just by the wines they make, but also by the cities, the mountains, the rivers and the lakes in the regions. These details help tell the story of why a classic wine is the way it is.
Guild of Sommeliers – Proper Champagne Service from guildsomm on Vimeo   How frequently do you pour/serve wine? If you don t, try to volunteer or work 1-2 times a week pouring at a tasting molasses room or wine bar. You need to practice opening and serving wine. The best way to convince a MS that you re a natural is to actually be one.
What’s a Pink Lady? What’s the base alcohol in a Liberal Cocktail? Get to know your classic drinks. Check out the Savoy Cocktail book or the Ultimate Guide to Spirits and Cocktails and cozy up with a Boulevardier.
Being a Sommelier is all about dining How s your food and wine pairing knowledge? Can you recommend wine pairings with different entrees with ease? Use that wine list you develop (mentioned above) to pair with dinner ideas.  
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