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Professional
Chefs - Articles and Profiles
(in alphabetical order, by last name)
Bruce
Aidells - He wrote the book on food and beer, REAL BEER AND GOOD
EATS with Denis Kelly
Sandy
D'Amato - This Milwaukee chef commissioned a beer style for his
brasserie, Coquette
Mark
Dorber, publican of the White Horse at Parsons Green, supports
Old Ale, Real Ale, Cask Ale...it's truly CelestiAle.
Tom
Douglas, Palace Kitchen, celebrates the sauces with Redhook
Joe
Durante, EVP, The Kingsmill Resort, at Anheuser-Busch, Williamsburg,
puts Budweiser-bathed beechwood to good use in BBQ
David
Grear, La Terrasse, puts a French twist to malt liquor
Billy
Hahn, Pilsner Room
at the Harborside, Portland, Oregon - review of IACP
dinner with the Oregon Brewers Guild
Greg
Higgins, Higgins Restaurant, Portland, OR - This chef hired a
beer steward and Warren Steenson knows it's a great gig
Al
Jolly, in memory of an extraordinary beer chef in Milwaukee
Marc
Kadish, one of Boston's best-known beer restaurateurs
Kurt
Linke, executive chef of the Delafield Brewhaus, makes fish boil
Leslie
Mansfield, trained as a pastry chef, then turned to beer with
her new cookbook
Bruce
Paton, executive chef of the Cathedral Hill Hotel, promotes craft
beer dinners, with pairings such as tuna tartare with truffle caviar
and IPA
Francois
Pellerin, Le Fourquet Fourchette, cuisines et bieres a la Neuve
France, Chambly Quebec, cooks with Unibroue's award-winning ale
Ted
Reader, the Canadian "King of the Q" offers tailgating
cuisine and more in "HOT AND STICKY BBQ"
Walter
Staib, proprietor of the City Tavern, proudly serves historic
homebrew
Jonathan
Zearfoss, Culinary Institute of America - interview in All About
Beer Magazine
Mike
Zeller, corporate chef of Johsonville Sausage, shows how to grill
the best beer brat
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