Bartending Sommelier Wine 
Chilled Magazine
NOVEMBER 20, 2024
Being raised in a family that valued food and wine, Clarke Anderson’s interest in food science and culinary arts was sparked early on. Clarke’s career began as a sommelier at Fogo de Chao in Atlanta, and he later joined Ford Fry’s team, helping open no. He offers key advice for bartenders working with these ingredients.
VinePair
JULY 30, 2024
A red wine is the sum of several important factors. This diversity makes drinking red wine fun, and any pour of something new and unfamiliar can double as a mini-adventure filled with enticing flavor possibilities. Of course, wine is highly subjective. You’re not alone — wine professionals know this feeling, too.
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Imbibe Magazine
JUNE 10, 2024
Still, despite limited space and access to fresh ingredients, airlines have introduced increasingly sophisticated drink offerings thanks to partnerships, sommeliers, and even bar pop-ups. I make it all the time now when I’m in the air, since it’s low-ABV and only two ingredients: Coca-Cola and red wine,” she says.
VinePair
SEPTEMBER 5, 2024
Few red wines carry the cachet of Cabernet Sauvignon. The varietal’s textural intensity and richness make it an ideal food-pairing wine. Given these qualities, it’s no surprise that Cab represents some of the world’s most legendary — and most expensive — red wines on the primary market and the collector circuit.
Chilled Magazine
JANUARY 26, 2024
Our judging panel comprised of working bartenders, bar managers, bar owners, bar consultants and, more importantly, top influential Chilled 100 members with on-premise buying power, who are ready to judge, rate, and award your spirit’s brand. Enter you brand today to get liquid to lips of these highly influential bartenders!
VinePair
NOVEMBER 14, 2024
But with the rediscovery of classic, rye-based drinks during the early-aughts cocktail renaissance, bartenders fell back in love with the bold, spicy style of whiskey — and with that, rye’s comeback began. Nick Daddona, bartender, Dark Bar at the Boston Harbor Hotel , Boston “A new and exciting addition to our market is Rye & Sons.
Chilled Magazine
JANUARY 9, 2024
At 24, experiencing a full-on quarter-life crisis, I shifted my focus to beverages, earning my Certified Sommelier certificate. Over the next four years, I mastered the art of inventory, bar management, cocktail development, and wine list curation. The post We Ask Nikki McCutcheon, Beverage Director, What’s in a (Cocktail) Name?
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