Browse Grayson, Michele

1-25 out of 25 article(s)

Title	Date	Words
Locking in on interlock: ignition interlock devices may reduce drunk driving, but at what cost to social drinking and restaurant business?	Jul 1, 2009	1205
Power of the post: social networking sites help operators create buzz, add spontaneity and build a personal connection with guests.	May 1, 2009	1235
Free-spirited: sharp, clean flavors are upping interest in alcohol-free beverages.	Mar 1, 2009	1083
Tettines to tattate: chefs revamp classic bar food for a new, adventuresome crowd.	Jan 1, 2009	1594
Small plate fusion: today's chic, cross-cultural small plates inspire creative cocktail, wine and beer pairings.	Oct 1, 2008	1707
Fresh starts: rev up bar menus with the plethora of produce-centered, meatless snacks that play nicely with wine, beer and cocktails.	Jun 1, 2008	1271
Sweet on vinegar sours; Using vinegar instead of citrus as the sour agent, bartenders take cocktails in new directions.	May 1, 2008	999
Herbaceous plates; Fresh herbs enhance appetizers, introducing new flavors and beverage pairing opportunities at the bar.	May 1, 2008	1688
Front meets back: bartender-chef partnerships are yielding better drinks, better costs and better bar designs.	Mar 1, 2008	2528
Uncommon gifts: high-quality complimentary bar snacks entice guests to linger and enhance the total experience.	Jan 1, 2008	1446
Sweet little somethings: diminutive dessert treats are easy to eat, easy to share and provide perfect beverage pairing opportunities.	Nov 1, 2007	1979
Contemporary tea: ancient traditions and flavors find favor with today's mixologists, who apply modern methods to tea drink development.	Nov 1, 2007	1727
On the edge: rims and floats provide eye appeal for cocktails, along with flavors and aromas to round out the drink experience.	Oct 1, 2007	1379
Fanciful finishes: novelty garnishes from clever fruit cuts to costly jewels and more impress the guest and make a drink memorable.	Sep 1, 2007	1268
Any way you slice it ... Fine cheeses take their place at the bar, before dinner, in small plates and desserts and are best enjoyed when paired with interesting and sometimes unexpected beverage companions.	Sep 1, 2007	1747
Ostrich and wild boar and beer--oh my! Chicago's eclectic Hop Haus pairs exotic burgers with craft brews to rave reviews.	Jul 1, 2007	898
Art & science in a jar: spirit infusions require inventiveness, a sense of adventure, product knowledge and the ability to control the process.	Jul 1, 2007	1535
Raw appeal: ceviche, tartare, carpaccio, sashimi--chilled seafood excites the palate and opens a world of beverage pairing adventures.	Jun 1, 2007	1588
Spicy starters: balanced heat in appetizers rouses palates, titillates taste buds and enhances the dining experience, especially when paired with the right beverages.	May 1, 2007	1800
Fresh on Fresh: inventive produce garnishes enhance the cocktail, taking drinks to the next level of aromatics, flavor and eye appeal.	May 1, 2007	1538
All-American style: souped-up Sloppy Joes, modern mac 'n cheese, surprising sliders and more deliver fresh takes on our national bar food favorites.	Mar 1, 2007	1724
Olive power: adding texture, flavor and more, olives are a classic garnish that can make or break a cocktail.	Jan 1, 2007	1137
Full-circle Mediterranean: as mingled tastes of Eastern Mediterranean and North African cuisines emerge on the scene, guests' palates eagerly await these pungent plates and paired beverages.	Jul 1, 2006	2287
Southeast orient-ation: ready for more than dumplings, adventurous diners are finding Asian appetizers such as skewers and filled rolls pair well with beverages at the bar or table.	Jun 1, 2006	2287
Give the people what they want: inviting guests to choose what goes on their plate builds appetizer and beverage sales.	May 1, 2006	1517