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Jack Brice on Wine | Wine and Food, but mostly wine… from a consumer perspective!

Wine and Food, but mostly wine... from a consumer perspective!

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Jack Brice on Wine | Wine and Food, but mostly wine… from a consumer perspective! | jackbricewine.com Reviews

https://jackbricewine.com

Wine and Food, but mostly wine... from a consumer perspective!

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1

Wine on Tap – Good or Bad? | Jack Brice on Wine

http://www.jackbricewine.com/2015/04/28/wine-on-tap-good-or-bad

Jack Brice on Wine. Skip to primary content. Skip to secondary content. Wine and Food, but mostly wine… from a consumer perspective! Wine on Tap – Good or Bad? April 28, 2015. Although will likely be better in the future pros and cons below). So what’s not to like? Here are some pros and cons from my perspective:. Fewer bottles to store and dispose. Higher margins for operator and potentially lower retail prices for consumer. 27 bottles each keg means lots of servings before having to change out.

2

Decoy | Jack Brice on Wine

http://www.jackbricewine.com/tag/decoy

Jack Brice on Wine. Skip to primary content. Skip to secondary content. Wine and Food, but mostly wine… from a consumer perspective! All duck dinner duck five ways with five wines! October 25, 2014. We are fortunate to live in a city with a restaurant like The Crested Duck. Chef Kevin Costa painstakingly obsesses to make sure that every single bite is satisfying and tasty AND reflects the flavors he intended. With this in mind, and knowing several people who love duck we at www.off-the-grid.ws. I will no...

3

All duck dinner – duck five ways with five wines! | Jack Brice on Wine

http://www.jackbricewine.com/2014/10/25/all-duck-dinner-duck-five-ways-with-five-wines

Jack Brice on Wine. Skip to primary content. Skip to secondary content. Wine and Food, but mostly wine… from a consumer perspective! All duck dinner duck five ways with five wines! October 25, 2014. We are fortunate to live in a city with a restaurant like The Crested Duck. Chef Kevin Costa painstakingly obsesses to make sure that every single bite is satisfying and tasty AND reflects the flavors he intended. With this in mind, and knowing several people who love duck we at www.off-the-grid.ws. I will no...

4

Uncategorized | Jack Brice on Wine

http://www.jackbricewine.com/category/uncategorized

Jack Brice on Wine. Skip to primary content. Skip to secondary content. Wine and Food, but mostly wine… from a consumer perspective! Screaming Good Deals for Summer. August 19, 2015. Summertime often brings casual, hot, sweaty, outdoor parties. And even though friends deserve the very best, the budget deserves attention too, so locating a great tasting wine to enjoy with friends while not breaking the budget is a great way to feel good about the next party! De Perriere Rose Brut France NV. PLCB Code: 338...

5

Duckhorn | Jack Brice on Wine

http://www.jackbricewine.com/tag/duckhorn

Jack Brice on Wine. Skip to primary content. Skip to secondary content. Wine and Food, but mostly wine… from a consumer perspective! All duck dinner duck five ways with five wines! October 25, 2014. We are fortunate to live in a city with a restaurant like The Crested Duck. Chef Kevin Costa painstakingly obsesses to make sure that every single bite is satisfying and tasty AND reflects the flavors he intended. With this in mind, and knowing several people who love duck we at www.off-the-grid.ws. I will no...

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unitedrestauranthc.com unitedrestauranthc.com

Wine on Tap – Good or Bad? | United Restaurant and Hospitality Consultants

http://unitedrestauranthc.com/wine-on-tap-good-or-bad

News & Blog. News & Blog. Wine on Tap Good or Bad? April 28, 2015 by Jack Brice. Although will likely be better in the future pros and cons below). So what’s not to like? Here are some pros and cons from my perspective:. Fewer bottles to store and dispose. Higher margins for operator and potentially lower retail prices for consumer. 27 bottles each keg means lots of servings before having to change out. More selection coming in the future. Snob factor some people feel better about a bottle and a cork etc.

off-the-grid.ws off-the-grid.ws

Italy | Off the Grid

http://www.off-the-grid.ws/2012/05/20/twenty-fifth-sunday-supper-series

Uncommon… on purpose. May 20, 2012. Stagioni welcomes us to their new home in the South Side. For a multi-course dinner matched to Italian wines. 2104 East Carson Street – 15203). A Selection of Meats, Cheeses and Marinated Veggies. Bosco dei Cirmioli Prosecco NV. Cavatelli with Pistachio, Mortadella, Spring Herbs. White Villa Sparina Di Gavi 2010 (served at the G8 meeting in Italy in 2009). Mesclun with Lemon, Olive Oil, Fresh Herbs. Salmon with Mushroom and Leek Risotto. Rosso Piceno 2010 Mondavio.

off-the-grid.ws off-the-grid.ws

Dinner with a View …. Part Deux | Off the Grid

http://www.off-the-grid.ws/2013/11/17/all-american-dinner-redux

Uncommon… on purpose. Dinner with a View . Part Deux. November 17, 2013. Chef Alan Peet welcomed us back to his room with a view at Isabela on Grandview. For a multi-course dinner matched to all American wines selected by Jack Brice. Pittsburgh looks even better with fabulous food and a glass in hand. Roasted Pear – Pecans, Sorrel / Smoked Skuna Bay Salmon Nigiri – Forbidden Rice, Shiso. Gloria Ferrer Royal Cuvee Brut Reserve 2005. Blue Hubbard Squash Puree – Apple Dumplings, Cheddar, Micro Sage. Tour de...

off-the-grid.ws off-the-grid.ws

A venture into modernist cuisine | Off the Grid

http://www.off-the-grid.ws/2014/03/23/notion

Uncommon… on purpose. A venture into modernist cuisine. March 23, 2014. Spain’s El Bulli Three-Michelin-Star restaurant re-defined modernist cuisine for a generation and was declared the World’s Number One restaurant but although this uber famous restaurant influenced the world’s fanciest restaurants, it is now closed. The predominantly Spanish wine cellar has been sold for $2.8 million dollars. With a combination of modernist cuisine and handpicked Spanish wines by Jack Brice. The Art of Taste - Oct 2015.

off-the-grid.ws off-the-grid.ws

Australia Day Celebration 2013 | Off the Grid

http://www.off-the-grid.ws/2013/01/27/australia-day-celebration-2013

Uncommon… on purpose. Australia Day Celebration 2013. January 27, 2013. Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines of Australia. Roasted Salmon with Kiwi-Apple Salsa on Crostini. Taltarni Brut Tache (Sparkling). Grilled Prawns with Almond Butter Sauce. Rolf Binder Highness Riesling 2011. Field Greens with Roaring 40 s Blue Cheese (from Tasmania! Lamb Braised in Red Wine with Winter Root Veggies. West Cape Howe Bookends Cabernet 2008. Subscribe to our mailing list.

off-the-grid.ws off-the-grid.ws

Garden of Eden | Off the Grid

http://www.off-the-grid.ws/2013/06/02/garden-of-eden

Uncommon… on purpose. June 2, 2013. Chef Hilary Zozula welcomed us to Eden. For a multi-course dinner matched to wines selected by Jack Brice. Green peas, red peppers, carrots, sliced almonds, ginger, sesame and a creamy spiced almond sauce). Chateau d’Or et de Gueles Rose 2011. Oyster Mushroom “Scallop” with an Avocado Salad. Heitz Cellars Sauvignon Blanc 2011. Amarntha and Quinoa Gnocchi. Spinach, butter beans, sun dried marinara and cashew parmesan). Reserve des Vignerons Saumur Champigny 2010. OTG Go...

off-the-grid.ws off-the-grid.ws

Dinner with a View! | Off the Grid

http://www.off-the-grid.ws/2013/04/21/dinner-with-a-view

Uncommon… on purpose. Dinner with a View! April 21, 2013. Chef Alan Peet welcomed us to his room with a view at Isabela on Grandview. For a multi-course dinner matched to Esporao. Wines selected by Jack Brice. Pittsburgh looked even better with fabulous food and a glass in hand. Nantucket Bay Scallop Ceviche – Lime, Shiso, Lemongrass, Coconut. Lobster Manicotti – Lobster Roulade, Peas, Carrot Puree, Black Truffle. Esporao Alentejo Reserve Branco. Riverview Dairy and Farmdale Organics. Women Winemakers Re...

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