CHAPEL HILL, N.C., Sept. 3, 2013 (GLOBE NEWSWIRE) -- The September issue of FSR magazine pays tribute to the winners of the Spirits Awards, given to full-service restaurants, chefs, and beverage professionals that are successfully integrating wine, beer, and spirits with food menus to provide diners exemplary culinary experiences.
The magazine leads with an exclusive interview with Chef Daniel Boulud, esteemed leader of The Dinex Group and chef/owner of New York City's renowned restaurant Daniel and db bistro modern. Chef Boulud discusses his personal commitment to menus that pair exceptional wines with beautifully crafted food and his unique partnership with The Dalmore Distillery, which brings the introduction of a unique blended whisky exclusively to his restaurants.
"To me, creating beautiful food and having the best wine in the world to go with it is the best accomplishment one chef can have," says Chef Boulud, who also discusses how he uses whisky as a complement to the flavor profiles of many foods. "I think it is one of the finest, one of the most complex, alcohols as well," he attests.
FSR also spotlights the 20 Best Beverage Programs in full-service restaurants—a list that includes established restaurant groups, newcomers that have made a big splash in their first year of operation, and even two national chains that are consistently executing impressive beverage programs across large portfolios.
"This is an amazing group of 20 inventive restaurants and the passionate professionals behind their beverage programs," says Connie Gentry, FSR Editor. "From fine dining to family-friendly casual dining, common themes emerged among the best beverage programs including considerable attention to every detail in the creation and presentation of beverages as well as responsiveness to the growing eagerness among diners to explore new drinks, and new food and beverage pairings."
About FSR magazine:
Committed to delivering ideas and insights for full-service restaurants, FSR magazine (www.fsrmagazine.com) speaks to decision makers in a restaurant enterprise—owners, operators, chefs, and beverage managers, across all segments of the industry from fine dining to casual cafés, national chains to independently owned restaurants. The content encompasses full-service restaurant operations, food, and beverage—with a focus on the dining experience, culinary expertise, and the bar scene's contribution to restaurant revenues.
About Food News Media
Food News Media, the parent company of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion-plus U.S. restaurant industry. For more than two decades, the Chapel Hill, North Carolina–based publishing company has built a reputation for thought leadership and reporting on trends in dining for the American consumer.
CONTACT: Connie Gentry, Editor FSR magazine (919) 945-0715 firstname.lastname@example.org