The Tasting Panel magazine

August 2017

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98  /  the tasting panel  /  august 2017 CHEFS Y ou can study every wine grape–growing region in the world and every NOM in Tequila, but tasting wines and spirits without the accompaniment of food only tells part of the story. Beyond the glass, food provides context, texture, points and counterpoints for wines and spirits, and in Las Vegas, where big-name chefs headline blockbuster restaurants, a top-notch wine and cocktail list that matches the food is essential. So it is no surprise that Southern Glazer's of Nevada is leading the charge in offering both brands and buyers food and beverage pairings that shape the way we eat and drink on The Strip. "Having the ability to provide food and host events allows us to offer both our suppliers and our customers the opportunity to have unique and memorable experiences with us," explains Joseph Phillips, MS, Director of Wine Education at Southern Glazer's Wine & Spirits of Nevada. "We are able to offer a customized dining experience to our supplier and winery partners who wish to take advantage of it," he continues. "Because we have a comprehensive educational team we are often asked to assist with staff trainings for new restaurant openings. We often conduct these trainings at our facility and having the ability to offer food during the trainings is very convenient as the trainings often last for several hours." SOUTHERN GLAZER'S OF NEVADA PROVES THAT WINE AND SPIRITS' BEST FRIEND IS FOOD by Rachel Burkons / photos by Mona Shield Payne Southern Glazer's Wines & Spirits of Nevada's Executive Chef Benoit Cornet and Director of Wine Education Joseph Phillips, MS, collabo- rate on a pairing menu. Best Food Friends

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