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MEET THE SOMM Chris Bradford T Sommelier, Crustacean Restaurants hanks to the adventurous approach of Chris Bradford, Crustacean's wine program received the Best of Award of Excellence from Wine Spectator in 2010 and 2011, back-to-back awards of "Ultimate Distinction" from Wine Enthusiast and recognition from The Southern California Restaurant Writers Association. Since Bradford's arrival four and a half years ago at the An family's highly-rated seafood restaurant in Beverly Hills (there are other locations in San Francisco, Palo Alto and Orange County), the wine list has doubled in size, and includes whites and reds from all over the world, from California to Slovenia. Though his fi rst career was in real estate develop- ment, the 20-year veteran sommelier has undis- putedly increased the value of the Crustacean "property" as its food and wine menus continue to set trends and stay relevant in the fi ckle world of fi ne dining. Chris Bradford. "One of the things I enjoy about planning the wine program is that I am starting with Crustacean's status as one of the very fi rst Asian fusion restaurants as a foundation," Bradford explains. "The An family's dishes blend the wonderful, multi-dimensional aspects of Southeast Asian seasoning and European infl uences. Because they are fl avorful but not overtly spicy, this allows for the inclusion of many different wine styles beyond the Rieslings and Gewürztraminers commonly found on Asian fi ne dining restaurant wine lists." Bradford, certifi ed by the Court of Master Sommeliers, notes that the way he learned about wine on the job at other restaurants prior to Crustacean empow- ered him to think on his feet when challenged with fl uctuations in the global wine industry and the American palate. "I hope the work I have done here has helped open our customers' eyes, not only to different kinds of wines, but also unexpected new ways to enjoy them," he says. "If we have to change up the wine list due to supply and demand, then we just change it. We won't allow administrative issues to stand in the way of creating new experiences and fun for our customers." —Elyse Glickman N Notes on Roth Estate 2009 Cabernet Sauvignon, Alexander Valley Bradford has chosen this Cab as a mainstay for Crustacean's by-the-glass program because of its appealing versatility, through its notes of rich berries, currant, nutmeg and vanilla. If you close your eyes and sip it, there is no question you are enjoying a great California Cabernet, especially with its velvety fi nish. Loaded with elegance, it is not one of those "suck-the-enamel-off-your-teeth" styles of Cabernet, which makes it an excellent choice for a variety of food pairings. While it is a natural partner with beef and lamb dishes, it is neither overtly tannic nor oaky, meaning it will also pair nicely with seafood such as salmon tartare or crab. GOLD Q: How do I make the perfect cocktail? A: Use funkin You I Spirit I funkin I The Perfect Cocktail www.funkinusa.com march 2012 / the tasting panel / 37 S PHOTO: MARSHALL SWERMAN P R N E 1 - 0 M 2 D L I E X E D G R I K C 2 H A L E