Articles from Cheers (May 1, 2006)

Title	Author	Type	Words
Better blended drinks: exotic new flavors and premium spirits turn up the heat on frozen drinks.	Riell, Howard		1900
Cha-ching in Chicago: high-end cocktails ring true with guests.	Frost, Doug		515
Correction.		Correction notice	115
Dine-in cinema raises the bar.			153
Distilling a dream: Bardenay, the nation's first distillery restaurant, serves up distinctive cocktails with premium spirits, some of its own making.	Crecca, Donna Hood		2073
From sips to shots.			575
Give the people what they want: inviting guests to choose what goes on their plate builds appetizer and beverage sales.	Grayson, Michele		1517
In praise of Pinot Noir.			2213
Judgment day.			137
Off the beaten path, with caution.	Crecca, Donna Hood		281
Re-viva La France? Vintners and marketers of French wines get hip to the changing American consumer.	Govinda, Pameladevi		1775
Red hot: Oregon wines--led by Pinot Noir--gain national attention as winemakers coax more consistent wines from temperamental regions.	Collura, Ken		1684
Rum revolution: new rum flavors, aged releases and cachacas prompt cocktail innovations.	Savage, Ellie Van		1744
Taxi!			120
The age of complexity.	Regan, Gary		965
Trumping tap: converting tap water drinkers to bottled water fans is clearly profitable.	Hatlestad, Sherry A.		1333
Updated ServSafe available.			116
VIPs and Wannabees: different tables require different service styles.	Collura, Ken		896
Warm-weather brews: satisfying summer beer options abound to quench guests' thirst for flavor and refreshment.	Beaumont, Stephen		1980
Well-fortified: modern mixologists use vermouth, port, sherry and Madeira to their best advantage in today's hot cocktails.	Plotkin, Robert		1574