Christine's and New Times Hosts Artisan Brands Pairing Tonight
By John Linn in Booze Hound, Coming Attractions
Thursday, Dec. 18 2008 @ 11:07AM
Tonight, New Times and Christine's Restaurant are presenting a complimentary tasting and pairing for Artisan Brands,
a distributor of small batch, artisan spirits that's just moved into
South Florida. Christine's chefs Bill Bruening and Tom Repetti will be
throwing down a spread of passed hors d'oeuvres that with flavors
complimentary to the exotic blends. The event starts at 6:30 p.m. and
is completely free!
Some of the liquors on hand: Montesierpe Pisco, a small batch, typical Peruvian liquor made from grapes; Artemisia Superior Absinthe Verte, a 100% US made absinthe; and El Conde Azul Tequilas, a 100% Blue Agave imbibe that's shipped in hand-blown Italian glass. It's all very hyper-specialized stuff - see the full selection of Artisan Brands items here.
Why is Artisan liquor important? Well, the National Restaurant Association revealed a survey of more than 1600 chefs this year that found micro-distilled and artisan liquors will be among the top 10 food trends in 2009. Chefs ranked these specialty liquors, including organic wine, number 9 - behind small plates, superfruits, organic produce, and - number one - locally grown produce. This basically means you should expect a lot more "signature cocktails" at restaurants, possibly paired with a dish and most certainly commanding a higher cost than typical alcoholic beverages. As if we weren't paying enough for our ultra-chic, indigenously made drinks anyway.
-- John Linn
Some of the liquors on hand: Montesierpe Pisco, a small batch, typical Peruvian liquor made from grapes; Artemisia Superior Absinthe Verte, a 100% US made absinthe; and El Conde Azul Tequilas, a 100% Blue Agave imbibe that's shipped in hand-blown Italian glass. It's all very hyper-specialized stuff - see the full selection of Artisan Brands items here.
Why is Artisan liquor important? Well, the National Restaurant Association revealed a survey of more than 1600 chefs this year that found micro-distilled and artisan liquors will be among the top 10 food trends in 2009. Chefs ranked these specialty liquors, including organic wine, number 9 - behind small plates, superfruits, organic produce, and - number one - locally grown produce. This basically means you should expect a lot more "signature cocktails" at restaurants, possibly paired with a dish and most certainly commanding a higher cost than typical alcoholic beverages. As if we weren't paying enough for our ultra-chic, indigenously made drinks anyway.
-- John Linn
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