BULLEIT BAR LABS: NATIONAL
Kentucky
Kentucky, USA
Kentucky
37.8393332
-84.2700179
Description
Event Overview:
In the new world of to-go drinks and 25% capacity, bartenders, bar owners and chefs need to rethink what they are offering customers. This seminar, moderated by Laura Cullen, will overview how bartenders can reinvent their menus with a focus on flavor to elevate their drink and food pairings.
The Importance of Flavor - The core of any amazing dining experience (whether it is indoor, outdoor, or to-go) is flavor. NYC Sommelier Victoria James will share her tips to identify the best ingredients to pair with American whiskey.
Menu Logistics - More work is needed to plan for serving drinks and food today. Miami Chef Michelle Bernstein will speak about new planning strategies and logistics for creating new menus that work for to-go and lower capacity offerings.
Sustainable Food & Drink Pairings – San Francisco Chef Kim Alter will share her tips for keeping sustainability top of mind when designing your next menu.
HOSTS
Welcome: Bobby Burk
Moderator & Host: Laura Cullen
Panelist Victoria James, NYC Sommelier
Panelist Michelle Bernstein, Miami Chef
Panelist Kim Alter, San Francisco Chef
SEMINAR LIVE: Monday, November 16, 2020 3:00 PM - 4:00 PM EST
Zoom webinar.
https://diageo.zoom.us/j/94534876091
This listing has no upcoming events
Start:
2020-11-16T15:00:00-05:00
End:
2020-11-16T16:00:00-05:00
Category
Food & Drink
Tickets
General Admission
0.0
USD
