Some of the College of Culinary Arts faculty joined Professors Katrina Herold, Mark Soliday and Marc DeMarchena for a work shop about Designing Deliciousness. Faculty began by tasting 4 dessert wines in a blind format and then explored how food changes wine. Next Chef Soliday provided the production aspect of the workshop. Chefs teams were organized into 4 groups went to work designing a dessert pairing for the wine selected for their group. 45 minutes later, fabulous desserts arrived into the dining room. This is where the rubber hits the road. Participants tasted their finished pairings with their selected wines and discussed their results. Many fine matchings were achieved and yes there were instances when a food component may have flattened the wine. When all was said and done, the group demonstrated strong teamwork skills and learned a little bit about wine and food pairing. Thanks you to the volunteers who gave of their free time to assist in making this event a success.

JBREW Meeting 9/18/15

Happy Brew Year, folks!

JbreW will have its first meeting this Friday in Room 111 (Brew Lab) around 1 PM.  If you know of any students that are interested, and who may have missed us at Student Activities night, please let them know. Now, just to share...

Top 5 JbreW Myths:

1. MYTH - Students have to be 21 to join JbreW
   1. TRUTH - Any JWU student, faculty or staff member can join and participate!
2. MYTH - JbreW only cares about beer and brewing
   1. TRUTH - We also make (non-alcoholic) sodas, and delicious meads, and are adding CHEESE to our line-up of tastings and trips this year.
3. MYTH - JbreW members are mad brewing fanatics in big rubber boots
   1. TRUTH - We only wear rubber boots when we're brewing, and it's really more of a  'boot- optional' time anyway.  We also do more than just make beer, like field trips, guest speakers, and so on.
4. MYTH - Being a JbreW member takes a lot of time and money
   1. TRUTH - JbreW never charges dues, we meet no more than a few times a month, and we have no mandatory meetings or required particpation.  Come as you are, when you can, if you feel like it. :)  Stay all day or for just a few minutes.
5. MYTH - (THE BIG ONE) JbreW sells it's beer to Coors; that's why their name is on the equipment.
   1. TRUTH - YES, I have actually heartd this during tours.  Not only is this incredibly illegal (Bootleggers, anyone?) but Coors spills more beer in a day than we produce all year.  Our brews are sent out to competitions (and we've won a BUNCH of awards so far) and sent to storeroom for distribution for curriculum.  We also serve it at several events throughout the year, like Emeril this weekend.

So thank you all for helping to spread the word.  Come find us this Sunday at the Emeril event and taste some of our meads and our fabulous Braggot (Mead/Ale hybrid) called Smoky Bear!

Cheers!

Jen

Fall 2015

Begins Sept. 21

PRONUNCIATION

WORKSHOP

In TACO 417

Mondays at 1:40  

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Speech workshops are offered for students whose native language is not English.  These workshops cover pronunciation, conversation practice and listening skills. 

For further information, contact Dr. Amy Neeman at aneeman@jwu.edu.

Baking & Pastry Skills Fall 2015 Series

Fridays 9:00 am – Noon
For Johnson & Wales Students at the Providence Campus

Open to BOTH Baking and Culinary Students
Sessions Limited to 20


September 18: Basic Cake Decorating . . . with Chef Brancely, 313 CCCE
October 2: TBD . . . with Chef Welling, HAL 2
October 9: Open Lab . . . with TA, 302 CCCE
October 23rd: Italian Pastries . . . with Chef Piermarini, 209 CCCE
October 30: Open Lab . . . with TA, 302 CCCE
November 6: Piping Skills . . . with Chef Pekar, HAL 10
November 13: Macaroons . . . with Chef Cirstea, 402 CCCE

To Sign-up email:
Chef Brancely: marina.brancely@jwu.edu

9/18/15 Pastry arts club

Varietal Practice 

Whether you are a true Sommelier, a beverage manager or in some form a salesperson in the beverage world, you can always benefit from some solid varietal practice. Getting to know each grape type that brings our guests satisfaction to a higher level takes practice and continues learning.


RIESLING

Here is a grape podcast from GRAPE RADIO that covers some excellent details about Riesling from the German perspective. You will here the basics of the German approach to this grape, as well as, learn some of the finer details of Rieslings homeland. Cheers!

http://graperadio.com/podcast/GR-ENG-USA-2014-08-11.mp3

riesling review