Term
| White Wines kept in a below 40 Degree fridge. Ask the host if they would like an ice bucket so that....? |
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Definition
| the white wine can come up to temperature on the table or if they would like to continue keeping it cold. |
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Term
| Steps of wine tasting after presenting the wine ordered to the host... |
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Definition
1. Pour a small tasting sip in thier glass and wait for approval of the wine before pouring to the rest of the table. (Keep the cork on you, not on the table)
2. Pour CLOCKWISE around the table, with LADIES FIRST.
3. To help with dripping, twist the neck of the bottle after each pour and carry a napkin to wipe extra drips.
4. Always finish pouring with ethe host last. Then place the btl with the LABEL FACING THE HOST up and to the right above the knife.
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Term
| Each wine pour should be about how many ounces and why is this pour important? |
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Definition
5 oz. (half of the wine glass)
This leaves room for the guest to swirl the wine to release the aromas with the wine splashing out of the glass. |
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Term
| Always pour the last sip of every bottle to....? |
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Definition
| The HOST. This ensures you a graceful transition to asking if they would like another bottle of the same. "Would you like to continue with this wine?" |
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Term
| How many atmospheres of pressure in each bottle of sparkling wine? |
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Definition
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Term
| Cut the foil off of a sparkling wine, and place foil in pocket. Once foil is off, NEVER take your finger off the top of the cork. Every cage has how many twists to open? NEVER remove the cage even after opening the wine. |
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Definition
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Term
| Make wine suggestions during the...? |
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Definition
| FIRST table approach. Find out which wine they normally drink and then suggest from there. |
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Term
| Upon conclusion of dinner, Don't forget to upsell....? |
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Definition
1.Dessert Wine
2.Port of Champagne
3.Remember not to over serve |
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Term
Formula for Fermentation
And after fermentation, wine is often filtered |
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Definition
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Term
| White wines are often settled in stainless steel with the exception of this varietal of white? |
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Definition
| Chardonnay, often put into an oak barrel where it will extract color, texture, aroma, and flavor from the grain of the oak. |
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Term
American Oak
vs
French Oak |
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Definition
American Oak-offers bright, fresh aromas of vanilla, almost as fresh as pine and sometimes dill.
French Oak-offers more rustic aromas, sweet cedar, and sweet tobacco, like a box of cigars, but also an inherent rugged mustiness. |
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Term
| Fermentation can take up to how many days? |
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Definition
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Term
| A red wine that's "Dry" vs a red wine that's "tannic" |
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Definition
| dry reds-gives a drying of the gums sensation, and dryness of the tongue due to the thickness of the grape skins means that it's tannic. |
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Term
| Champagne is blended from 1 or all of the following 5: |
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Definition
1. Pinot Noir-produced as a WHITE wine with no skin contact
2. Pinot Noir-produced as a RED wine macerated with its skin
3. Pinot Munier-produced as a WHITE wine
4. Pinot Munier-produced as a RED wine
5. Chardonnay only available in WHITE |
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Term
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Definition
| are white made with exclusively Chardonnay |
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Term
| Most Champagne is principally WHITE... |
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Definition
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Term
| Rose Champagne blend these two... |
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Definition
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Term
| Secondary Fermentation in the bottle... |
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Definition
| Once bottled, yeast and sugar are added to the wine. The Yeast consumes the sugar and begins to produce CO2. The bottle is then sealed with a cap, NOT A CORK, to capture the CO2. |
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Term
| During aging of Champagne, the bottle is stored at a 45 degree angle to allow the yeast to collect in the neck. The next step is..... |
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Definition
|
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Term
|
Definition
| is a technique in which the bottle is turned gradually to help the YEAST get moved into the CAP near the mouth of the bottle. |
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Term
| After aging and riddling of Champagne, the bottles are relieved of teh yeast sediment. This process is called.... |
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Definition
|
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Term
|
Definition
1.See
2.Swirl
3.Sniff
4.Sip
5.Savor |
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Term
| Most drinkers prefer a 1.pale lager, a 2.med.strength pale ale, and a 3.strong barley wine or imperial stout to be served at these 3 temperatures... |
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Definition
1.chilled
2.cool
3.room temp |
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Term
| Around the 1700s, beer was perfected and bought and sold. These two breweries are still around today... |
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Definition
Molson Brewery (Canadian)
Samuel Adams Brewery (Boston) |
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Term
| In the 1850s, the Germans shared with Americans this process with beers that spawned such success with Coors, Pabst, & Miller Breweries. |
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Definition
|
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Term
| During the 1870s, Adolphus Busch created the use of double walled railcars and a network of icehouses to distribute Budweiser making it.... |
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Definition
| America's first NATIONAL BRAND of beer. |
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Term
1920s for beer meant=Prohibition which gave growth to
Bootlegging
By the end of the Prohibition, in the mid 1930s only this number of breweries survived... |
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Definition
|
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Term
| 5 Key Ingredients in Beer |
|
Definition
Water
+
A Starch Source (malted barley or grains)
+
Hops
+
Yeast
+
Clarifying Agent (used to collect solids out of beer and give its clean crisp appearance) |
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Term
(Starch Sources)
Lighter Malts for?
&
Darker Malts for? |
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Definition
lighter malts for lighter beers (lagers, pilsners)
&
darker malts for darker beers (stouts, porters) |
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Term
|
Definition
1. IPA: Dogfishead 90min IPA
2.Pale Ale: another original creation from the Brits
3. Porter (we don't have)
4.Stout:Guiness
5.Wheat Beers:Wydmer Heff. |
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Term
|
Definition
The YEAST makes the difference between the two.
Ale yeast cells are top fermenting
Lager yeast cells are bottom fermenting
Lager yeast cells ferment more aggressively resulting in LESS RESIDUAL sweetness and flavor than ales
Post Fermentation:
Ales are aged no more than a few weeks @ 40-55 degrees F
Lagers are aged for typically MONTHS and @ cooler temps 30-45 degrees F
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Term
|
Definition
takes typically months where a lager is aged at cooler temp than an ale 32-45 degrees F.
Creating a CLEANER & CLEARER beer |
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Term
|
Definition
Pilsners (Ex:Stella Artois)
+
Bocks |
|
|
Term
ALE Style examples and what to pair with
IPA-90min or Icky IPA
Pale Ale-Kona Big Wave Golden Ale
Porter-N/A
Stout-Guiness
Wheat-Wydmer Heff
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Definition
Icky IPA or 90 min
bc of it's strong flavor, hoppiness, and bitterness;hard to pair with food. Foods WITHOUT bold flavors will be best match
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Term
| Ale example w/ food pairing-Kona Big Wave Golden Ale |
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Definition
Kona Big Wave Golden Ale
tropical hop notes and easy drinking. Pair with: Chopped Chicken Salad, Grapefruit & Jicama Salad or Chicken with Apple and Brie Sandwich, Lobster Linguini
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Term
ALE STYLES: Stout, Brown Ale, Belgian Strong Dark Ale
w/ Food Pairings:
Guiness
Brooklyn Brown Ale
Chimay Blue
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Definition
Guiness Stout & Brooklyn Brown Ale
hints of coffee and licorice with a thick and silky finish. Pair with anything from the grill or: Lamb Meatballs over Black Pepper Fettucine, Grilled Ribeye w/ Ancho Chili Molasses & Fried Brussel Leaves, Simply Grilled Steak over Potato Puree
Chimay Blue
dry w/ caramel notes 9%abv..
Strauss Farms Burger w/ Foie Gras Butter on Black Russian Onion bun
Bison Burger w/ Pork Belly Slices & Harissa Cilantro Aioli on a Milk bun
Chicken Stir Fry w/ Asian Veg. & Soba Noodles in a Soy Chili Glaze
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Term
Ale Style, Wheat w/ Food Pairings:
Widmer Heff
or
Blue Moon (White Belgian Style Wheat)
or
Brooklyn Post Road Pumpkin Ale |
|
Definition
Wydmer Heff or Blue Moon or Post Road Pumpkin
wheaty beer w/ a cloudy straw color. Pairs well with our flatbreads, pastas or a sweeter salad.
Crave Starter Salad
Chicken & Sausage Flatbread
Pulled Chicken & Farfalle with Lemon Ricotta.
Post Road Pumpkin
Seared Scallops over Butternut Squash Risotto
Baked Mac & Cheese
Pork Tenderloin w/ sautd. brussels & Apple Cider Gastrique |
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|
Term
2 Lager styles: Bocks+Pilsners
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|
Definition
Stella (Pilsner)
Ommission GF (Lager)
New Belgium 1554 (Black Lager)
Asahi (Japanese Rice Style Lager)
Miller Lite (Amer.Style Lager)
Bud Light (Amer. Style Lager)-btld
Carona Light (Mex.Lager)-btld
Beck's NA (German Pilsner)-btld |
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Term
Lager Style, Pilsner:
contains light grain an clean crisp finish. Pairs well with: steaks, salads, and pizzas. AVOID PAIRING WITH SUSHI. |
|
Definition
Pilsners:
Stella
Beck's NA
Pair with steaks, pizza, salads... |
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Term
| Best beers to drink with sushi and why? |
|
Definition
1.Wheat-Widmer Heff or Belgian White Wheat-Blue Moon with sashimi/nagiri is light enough, but the sweetness is there to bring out the sweetness in the fish and balance the wasabi
2. Pale Ales/Golden Ales-Kona Big Wave Golden Ale will pair with more complex rolls and simple california rolls. Pairs well with the fattiness and creaminess of salmon and avocado
3.Pilsners like Stella or Beck's & Asahi Lager-pairs well with all rolls and pairs nicely with the brininess of nori and the rice. |
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Term
| Card everyone who appears how old and younger? |
|
Definition
|
|
Term
| Recognizing the 3 Different Drink Levels- |
|
Definition
Green-Ok To Serve
Yellow-Begin Intervention Techniques
Red-Notify Your Managers |
|
|
Term
Define Absorption Rate-
The rate varies depending on- |
|
Definition
How quickly alcohol is absorbed by the blood. The rate varies from person to person depending on physical factors such as:
WEIGHT
HEIGHT
BUILD |
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Term
|
Definition
The serving of alcohol is a PRIVELEGE, NOT a right.
Once a guest is cut off, they will not be served by anyone in the restaurant. A manager must be involved in the process of cutting a guest off. |
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Term
Strauss Farms Grass Fed Burger
(6oz)
|
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Definition
| topped with foie gras butter with balsamic braised onions, butter lettuce on a Black Russian Onion Bun. |
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Term
Bison Burger
(6 oz.)
*****LUNCH ONLY********
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|
Definition
Pork Belly Slices with Korean BBQ and a Harissa Cilantro Aioli on an Egg bun.
***********LUNCH ONLY*********** |
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|
Term
Chicken w/ Apple & Brie Sandwich
*******LUNCH ONLY*********** |
|
Definition
| grilled chicken on Tandoori Bread with melted brie, crisp green apples, arugula and a Rosemary Aioli. |
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|
Term
Turkey BLT
*****LUNCH ONLY******* |
|
Definition
| thinly sliced turkey on Tandoori bread, with bacon, BIB lettuce, and Roma tomatoes with daikon sprouts and a Poblano Pesto Aioli. |
|
|
Term
Sauteed Norwegian Salmon
(7 oz.)
********DINNER******** |
|
Definition
| Dijon mustard crusted Norwegian Salmon over a potato puree, with roasted heirloom rainbow carrots, micro greens and a mustard buerre blanc |
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|
Term
5 Spice Steelhead Trout
******DINNER******** |
|
Definition
| 5 spice rubbed Steelhead Trout (skin on) over a celery root-potato puree with a port wine reduction sauce. |
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|
Term
Sea Bass
(6 oz.)
***DINNER****
Think Sea Bass--> SB=Saffron Butter
+
PB =Poblano Pesto
Red Rice
YP=Yellow Pepper Salsa |
|
Definition
House seasoned SEA BASS with a
Poblano Pesto and Saffron butter-Red Rice
Topped w/ a yellow pepper-corn-avocado-r.onion salsa with cilantro. |
|
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Term
|
Definition
Grilled Mahi Mahi with Montreal seasoning over a SHRIMP Red Rice in a Roasted Red Pepper Curry Sauce.
Topped with a Banana Fig Butter and Macadamia Nuts. |
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|
Term
Seared Scallops w/ Butternut Squash Risotto
****DINNER***** |
|
Definition
| Jumbo seared Scallops with a creamy butternut squash and Sage Risotto. Finished off with chives, fried LEEKS, and a lemon buerre blanc, and a garnish of BASIL OIL. |
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Term
Baked Mac & Cheese
(DINNER/LUNCH) |
|
Definition
7 cheese Penne Pasta with an Apple Gremolata
Apple Gremolata:
Apple Juice, Panko, Parsley, Grated Red Apple, Shallots, Lemon Zest, Thyme, Rosemary, + Butter
7 cheeses:
Pepper Jack
Smoked Gouda
Cheddar
Mascarpone
Parmesan
Mozzarella
Mornay Sauce (Gruyere+Parm) |
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|
Term
Pork Tenderloin
(Lunch/Dinner) |
|
Definition
Pork Tenderloin with sauteed brussel sprouts over MASHED POTATOES, and a an apple cider gastrique.
(apple cider vinegar, apple juice+brown sugar) |
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|
Term
Rib Eye
(12 oz.)
**DINNER***
|
|
Definition
| Montreal seasoned 12 oz. Rib Eye over a potato puree with a ANCHO CHILI MOLASSES SAUCE and caramelized Brussel Sprouts. Garnished with FRIED BRUSSEL SPROUT LEAVES. |
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|
Term
Lamb Meatballs
(Lunch/Dinner) |
|
Definition
5 Lamb meatballs with roasted red peppers, poblano cream sauce and a poblano pesto. Over BLACK PEPPER creamy (Mornay Sc.)fettucine with goat cheese and roasted Roma tomatoes.
Lamb meatball flavors:
garlic, parsley, red pepper flakes, cumin, smkd paprika, onion powder, sugar, s+p) |
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|
Term
Pulled Chicken & Farfalle
(Lunch/Dinner) |
|
Definition
| Roasted pulled chicken with artichoke hearts tossed in a garlic, arugula, and caremlized onion, and lemon buerre bowtie pasta (farfalle). Topped with a lemon ricotta and a bruschetta mix. |
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|
Term
Chicken Stir Fry
(Lunch/Dinner) |
|
Definition
Seasoned and grilled chicken tossed with Asian stir fried veggies, with Soba Noodles (rice noodles) in a Soy Chili Glaze.
Garnished with peanuts, cilantro and green onions.
Veggies:
Snow peas, broccoli, red bell peppers, water chestnuts, carrots, and yellow onions. |
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|
Term
Lobster Linguine
***DINNER***** |
|
Definition
The lobster claw and knuckle meat over a bright lemon butter and parmesan linguine. Finished off with chives and TRUFFLE OIL!
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|
Term
Half Roasted Chicken
(Lunch/Dinner)
***THINK HAWAIIAN meets THAI*** |
|
Definition
A sweet and spicy Half Roasted & Glazed Chicken over Coconut Jasmine Rice. Topped with a Grilled Pineapple Relish.
Rub/Glaze:
brown sugar, black pepper, paprika, cumin, red curry powder, cayenne, garlic, coriander, salt)
Grilled Pineapple Relish:
jalapenos, red bell peppers, grilled pineapple, cumin, rice wine vinegar, + cilantro. |
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|
Term
Surf & Turf
***DINNER****
(8oz. Filet+4 Scampi Style Shrimp)
filet+4 "scampi style"shrimp+pot.puree+rainbow carrots+micro grns
|
|
Definition
| 8 oz. Filet with Montreal Seasoning and 4 Butterflied, "Scampi Style" Shrimp over Potato Puree, with Roasted Heirloom Rainbow Carrots, and micro greens. |
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|
Term
Simply Grilled Steak
***DINNER***
1.Pot puree
2.Caramelized Brussel Sprouts
3.Garlic Butter |
|
Definition
Simply grilled and served with POTATO PUREE, Caramelized BRUSSEL SPROUTS, & Topped w/ GARLIC BUTTER.
Choice Of:
10 oz. Bistro Filet
12 oz. Rib Eye
8 oz. Filet Mignon
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