Issue link: http://digital.copcomm.com/i/6221
january–february 2010 / the tasting panel / 93 Kansas City Jaime Jamison is both the General Manager and Wine Director of The American Restaurant (200 E. 25th St., 816-545-8001) in Kansas City, Mis- souri. This Master Sommelier com- mands a cellar with over 1,500 wines, considered by the staff and chef to be the foundation of the restaurant. The selection is made with a delicate hand and educated taste buds, creat- ing a solid footing for a restaurant that has been a fixture in Kansas City for 35 years. Chicago The cuisine at Naha (500 N. Clark St., 312-321-6242) is decidedly American, with a Californian twist—a refreshing palate for Chicago. There, both the menu and wine offerings change seasonally around the phi- losophy that food and wine are not only to complement each other, but to inspire and touch all of our senses. Naha's wine list offers selections from all over the world, with over 30 wines by the glass. Seattle Spur (113 Blanchard St., 206-728- 6706) is a charming gastro pub in Seattle's Belltown. Anne Magoon, the Manager/Wine Buyer, worked as a bartender at Bespoke in New Haven, CT before moving to Seattle. David Nelson, Bar Manager, also manages Spur's sister property, Tavern Law, a cocktail speakeasy. Spur's drinks are made from scratch, with seasonal ingredients. The wine list is small, focused, and food-friendly, featuring local wines. To showcase the synergy between food and beverage, Spur hosts monthly spirit, wine and beer dinners involving local producers. Phoenix With more than 400 tequilas avail- able, The Phoenician (6000 East Cam- elback Rd., 800-888-8234) has every brand that the state of Arizona offers, plus its own private label, making it the state's largest selection. Mac Gregory, Director of Food and Bever- age, joined The Phoenician two and a half years ago with the purpose of rebuilding the cocktail culture. Today, each venue on the property features a different spirit. The Thirsty Camel is the home of the vodka program, with 83 brands in the main bar. The pool area hosts the rum program, and the tequila program is housed in the Gold Club. There is also an eau-de-vie program at the restaurant, Il Terrazzo, but any of the spirits and wines are available anywhere on the property . Las Vegas Christophe Tassan has been Wine Director at MIX at Mandalay Bay (3950 Las Vegas Blvd. South, 702-632- 7200) since May 2008. With a location at the top of THEhotel at Mandalay Bay, its views of Las Vegas are unpar- alleled. An Alain Ducasse restaurant, MIX hosts Tassan's creative wine list, consisting of over 1,100 wines. More than half of the offerings are French, but American, Italian, Spanish, Aus- trian and German wines also appear. As the Wine Director, Tassan com- pares himself to a pianist: As a pia- nist makes music by arranging notes together, Tassan puts the customer's dining experience together by help- ing to pair food and wine. eVent wrap-Up Jaime Jamison, GM and Wine Director of The American Restaurant in Kansas City. Anne Magoon is Manager/Wine Buyer at Spur in Seattle. Mac Gregory, Director of Food and Beverage, The Phoenician, with Robert Plotkin of BarMedia, judge at the San Francisco World Spirits Competition and host of the Phoenix event. Christophe Tassen of MIX at Mandalay Bay in Las Vegas.