Monday, September 19, 2011

Master Sommelier Fred Dexheimer, Chef Scott McGill CEC

Master Sommelier Fred Dexheimer Tells Us About the Upcoming Wine Tasting with Wines from South West France!

Did you know that the South West is the 4th largest wine producing region in France (in terms of volume and sales)?

On Tuesday, September 20th, Fred Dexheimer, Master Sommelier, will host an educational tasting seminar on the relatively undiscovered wines of South West France through several appellati
ons: Gaillac, Fronton, Gascogne, Saint-Mont, Madiran, Pacherenc, Marcillac, Irouleguy and Cahors.

About Fred: Master Sommelier Fred Dexheimer is an award winning sommelier and mixologist. He is the founder of Juiceman Consulting a restaurant, wine, spirits and events consulting
agency.

There are only 106 professionals who have earned the title Master Sommelier in North America. Fred Dexheimer is one of them, having passed the rigorous Master Level Exam in 2007 and becoming the 79th Master Sommelier in the US. His received much of his wine and beverage experience working at top tier restaurants like Gramercy Tavern, Jean Georges, and BLT Restaurant Group.

Fred has now branched out to the art of the cocktail and the craft of beer. As a cocktail consultant, he is working with a number of clients, including Max Brenner, Hyatt, Motorino and is teaching seminars at the Astor Center. If that wasn’t enough, he is also the spokesperson for the Wines of Chile and Wines of Southwest France.

We're Taking A Trip to Maui to Visit with TS Restaurants' Corporate Chef, Scott McGill CEC!

Scott McGill is the Corporate Chef for TS Restaurants in Hawaii. His Maui restaurants include Hula Grill Kaanapali, Dukeʻs Beach House, Kimos and Leilaniʻs on the Beach.

The initials "CEC" beside chef Scot McGill's title is a story in and of itself - and he'll tell us about that, too!

About TS Restaurants: Treating customers like family has been their philosophy since 1977. T S Restaurant founders Rob Thibaut and Sandy Saxten were college buddies who shared a passion for surf, sand, sun and restaurants. The two built their company on four key principles: to open restaurants only on the finest real estate locations in resort destinations in which they would like to live, work and play; develop restaurant concepts for specific markets, reflect the culture and environment through menus and décor; take great care of management through ownership opportunities; and show respect for employees. These simple principles have proven to be the prefect recipe for success.

Since opening their first restaurant, Kimo’s in Lahaina, Maui, they have grown to 14 establishments spanning Hawaii and California. They recently celebrated the grand opening our newest addition, Duke’s Beach House on North Beach Kaanapali, which joins the ranks of the eight other Hawaii restaurants, including Duke’s Waikiki and Hula Grill Waikiki on Oahu, Duke’s on Kauai, and Leilani’s on the Beach on Maui.


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