Two pair takes it

Strenk, T. H.
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, Special section p10
Trade Publication
The article looks at the trend of pairing food with non-alcoholic drinks, offered by restaurants. A number of restaurants offer customers a full palette of bottled waters and even water sommeliers guide customers through the subtle nuances of bottled waters and how they best pair with food. At Green Zebra in Chicago, Illinois, group beverage director Tim Lacy matches house-made concoctions like Carrot Ginger Ale and Pink Peppercorn Thyme soda with a mostly vegetarian menu.


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