Single-malt scotch gets food-pairing spotlight

Pairing single-malt scotches with food is becoming a popular pastime, with tasting events being held to show consumers how to tease out the flavors in the food and the drink through artful combinations. "Once you start digging into the flavor profiles, it opens a huge door for matching and pairing," said executive chef Don Letendre of Elixir Bistro in Vancouver.

View Full Article in:

Globe and Mail (Toronto) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL