pairing Feed

SF Event Reminder: Veggie Pairing Battle

Reminder: This Wednesday is the latest Three on Five pairing challenge at the Fifth Floor Restaurant. The contest pits house sommelier Emily Wines pairing wines against Craig Whathen of City Beer Store pairing beer against Neyah White of Nopa pairing cocktails. This time, it's a five-course all-vegetarian menu. Bring on the Broccotinis! So that's 15 drinks, 5 courses, and special guest *me* all for $125. To make a reservation, call 415-348-1555 and make sure to specify the "Three on Five" event. It starts at 7PM. Hope to see some of you there. Information on the past events is here. Read more →

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Glossy Booze: Early March Edition

Glossy Booze is an occasional round-up of cocktails and spirits stories in magazines. Imbibe Magazine (March/April) has features on smoked cocktails, "coffee happenings across the globe," moonshine, beer and food pairing, drinking in Philadelphia, and Riesling. 7X7 (February) has a story on pizza-pairing with wine. Bon Appetit (March) is full o' booze this month, with a recipe for Toby Maloney's cocktail Maloney's Irish Cream, the difference between mixologist and bartender, songs for a cocktail party, recommended absinthes, a feature on vodka, and a recipe for the Orange Aperol Sun. GQ (March) has a quick mention of Averna and Riedel stemless... Read more →

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Vegetailians Rejoice!

In my job I'm usually the only vegetarian in the room and always the only one at the pairing dinner who has to pair all of his cocktails with salad. Being a vegetarian was never inconvenient until I entered the spirits industry, but now all my meals are planned for me and having to get the special meal (that feels like the special ed. meal when people see my Heaping Plate of Sides come separately to the table) kinda sucks. I even considered eating meat to make it easier on other people, but then had recurring nightmares about it. Instead... Read more →

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SF Event: Wine vs. Wine vs. Not-Wine

In the latest of these creative pairing contests at San Francisco's Fifth Floor restaurant, the house Master Sommelier Emily Wines with compete to pair wine with each course of a five-course meal against two other sommeliers. Emily Wines will pair Old World wines. Consultant Master Sommelier Brian Cronin will pair New World wines. Sommelier Paul Einbaum (formerly of Coi) will pair with Anything But wine. Diners get to try all three pairings with all five courses, in a setting that is both educational and fun. This event is on February 18th. More info will eventually be posted here and the... Read more →

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Cheesy or Sexy?

Behold the Wisconsin Cheese Cupid. This site helps pair (Wisconsin) cheese with red and white wines, beer, and spirits including scotch and brandy. It's cute and all, but the best thing about the site is that each cheese and beverage is introduced in a sexy voice. "Brandy. Coincidentally, Brandy is also my middle name." "Scotch. Can I persuade you with a glass of scotch my friend?" She even makes this sentence sound like she's narrating a romance-by-phone commercial: "Butterk√§se always plays nice with a ham sandwich." I kind of love it. Read more →

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SF Event: Beer vs. Wine vs. Sake- and another Giveaway

Like the Godzilla of pairing, Emily Wines has twice squashed her competition in the Fifth Floor Restaurant's Food and Drink Pairing Deathmatch (also known as the Three on Five event). These competitions pit a sommelier (Wines) against a beer professional and usually a mixologist to see who can pair his or her beverage of choice better with each of the five courses served at dinner. Twice Emily Wines has entered the ThunderDome (private dining room) and twice emerged as the sole victor, leaving only tearful beer and cocktail geeks (and satisfied diners) in her wake. Will she be over-confident, like... Read more →

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Vodka for dinner

Last night I went to the Square One Vodka and summer barbecue pairing dinner at Orson in San Francisco. I've been to many cocktail pairing dinners before, but this one worked especially well. Why? Because it's vodka. Unlike stronger flavored booze like tequila or scotch, vodka is more adaptable to the ingredients surrounding it- both in drinks and pairing it with food. We had a drunken watermelon ball (served on a spoon) to pair with smokey oysters, a crisp sparkling wine and vodka drink to pair with pork belly over a watermelon and fruit salad, a simple and light peach... Read more →

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