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Food Markets and Hotel Kitchen Pairings

Food Markets and Hotel Kitchen Pairings


The ultimate guide to food markets and where to cook around the world

More and more hotels are equipping their rooms with kitchens allowing guests to cook like locals on the road.

There are few better ways to experience a new city than through its markets. Markets offer a glimpse into a place's food culture that you can't always get in a restaurant; a window into how a city's residents eat and shop for food in their everyday lives.

See Food Markets and Hotel Kitchen Pairings Slideshow

Unfortunately, as tourists we're often limited to the role of onlooker, a tortuous position to be in in the midst of a wide variety of tantalizing tastes, sights, and smells. Sure, you can make a delightful picnic from the delicate strawberries and stinky cheeses at the Bastille Open-Air Food Market in Paris, but you won't be able to show off your Escoffier cooking techniques with proper French ingredients. And unless you've figured out a way to gut a fish on top of a hotel minibar, the fresh seafood at the Tsukiji Market in Tokyo will remain painfully out of reach.

Fortunately, if you want to cook while traveling there's no need to navigate the foreign apartment rental market or pack a hot plate in your luggage. Though few and far between, an increasing number of hotels around the world are equipped with kitchens designed to make the foreign culinarian feel at home.

The Daily Meal has searched far and wide to create a list of hotels with kitchens near the greatest markets in the world. Most of these kitchen-equipped hotel rooms even include cooking utensils, but if you're planning on doing some serious cooking while abroad, it may be wise to pack a few of your favorite essential tools in your checked luggage to make your culinary tour that much more enjoyable.

Hotels with kitchens present a unique opportunity to combine the convenience of hotel accommodations with the experience of eating your way through the food scene like a local. With this list in hand, you'll be ready to pack your chef's knife and go taste what the world's best markets have to offer.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


Dare to Pair Cocktails and Food

"W ith wine, you&aposre stuck," says Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen, expressing an obvious point with a not-so-obvious implication. He&aposs talking about pairing cocktails with food, and he means that once wine is in the bottle, the flavors are immutable. Cocktails, on the other hand, can be invented and tweaked to match perfectly with a dish. "It&aposs like two chefs are working to create a flavor experience," he says.

That restaurants around the country are beginning to offer food𠄼ocktail pairings is a testament to how far cocktails have come in recent years, an acknowledgment that thoughtful, carefully made cocktails are worthy of chefs&apos creations. "Finally restaurants are hiring talented bartenders with great palates, who understand balance, depth, and complexity," says Audrey Saunders, owner of Pegu Club in Manhattan, whose bar-food menu lists suggested cocktail pairings.

Magarian believes his greatest cocktail-pairing success involved a grilled romaine salad with bacon, apple, and Roquefort vinaigrette and a sidecar made with apple brandy. "A guest said, &aposNow I can&apost imagine having that salad without that drink,&apos" he says. "This is the goal of what we do." When Magarian asked a sommelier what he would&aposve paired with that same salad, he said, "&aposA Riesling, because it&aposs a little sweet, has nice acidity, and is very fruity.&apos Then I said, &aposThat&aposs just like my sidecar!&apos"

"If you take two seconds to think about what you drink instead of just grabbing what&aposs handy, you&aposre going to increase your enjoyment exponentially," says Karen Page, author (along with her husband, Andrew Dornenburg) of What to Drink with What You Eat (Bulfinch Press, 2006). So in deciding what drinks to serve your guests, take into account the deviled eggs you made or the oysters you shucked. "An oyster is this light, bright, briny thing and so is a Martini," says Dornenburg. "Whereas if you paired oysters with a Manhattan . well, I have a hard time even saying that out loud."

Tips for great pairings

You don&apost have to be a master mixologist to dream up exciting pairings. "Just think about association of flavor," says Karen Page. "Olive oil in a dish might take you to lemon. If you&aposre working with butter sauce, you might want to use vanilla." Deciding what to pair with Thanksgiving dinner? Consider a drink with cranberry.

A cocktail can complement a dish by either matching or contrasting its flavors. "People who do barbecue pairings will often use bourbon," says Andrew Dornenburg, as the smoky flavor of the meat goes well with the smoky, woody flavor of the spirit. "If you have something something that&aposs really hot, like a spicy tuna roll," says Ryan Magarian, "choose something with cooling flavors, like a cucumber-watermelon Mojito."

Mint gives Juleps and Mojitos a delightful boost, so why stop there? "Herbs are an excellent way to bond cocktails with food," says Magarian, who uses them often to match similar flavors in a dish and to add an extra layer of complexity to his cocktails. He frequently pairs sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn&apost always mean muddling sometimes just a sprig as garnish provides the aromatic touch you need.

"Don&apost pick a cocktail that will overpower the dish," says Saunders. "For example, I wouldn&apost serve whiskey with raw oysters, but I would certainly serve it with our sloppy duck sandwiches." Magarian agrees: "You wouldn&apost have a Bordeaux with sushi, and you wouldn&apost have a Manhattan with sushi."

Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice, says Magarian, the resulting drink&aposs alcohol content can be as low as, if not lower than, 20 percent, close to that of a California Zinfandel. Still, you don&apost want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavors.

When pairing cocktails, pay attention not only to flavor, but also to mouthfeel. "Apple juice has a whole different body than tomato juice, which has a whole different one than seltzer," says Page. Just as you might serve Sauternes with dessert, you should consider a similarly full-bodied cocktail for the end of the meal.

Will Goldfarb, the innovative pastry chef in New York City, is a big fan of unconventional combinations, brazenly pairing his sweets with dry red wines and making similarly counterintuitive decisions with his cocktails. For example, instead of serving very sweet cocktails with chocolate desserts, he chooses lighter, more acidic ones made from rich-flavored brown spirits, such as cognac and aged whisky. For confections that incorporate fruit, he suggests sweeter cocktails to temper their tartness. He reminds us that there are no rules and all that matters is that a pairing works.


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