Jeremy Parsons is considered one of the top culinary mixologists in North America. He has consulted for many large clients and has the longest resume of brand ambassadorships and product launches in Canada. CocktailsThe Fluid Experience, led by Parsons, is recognized as the top beverage marketer in Canada with over 16 years of experience planning events and building relationships in the industry. They provide innovative mixology, marketing concepts, and exceptional event execution to bring brands to life through unique experiences.
This list contains kitchen tools including an ice scoop, corkscrew, measure cup, and measure spoon. These items are used for tasks like scooping ice, opening wine bottles, and accurately measuring ingredients. The document provides a brief inventory of several common kitchen utensils.
This document provides information on fortified wines such as Sherry, Port, and Madeira. It discusses [1] the definition of fortified wines and how they are made by adding alcohol during or after fermentation, [2] the production regions and styles of Sherry in Spain and Port in Portugal, and [3] how Madeira is produced on the Portuguese island of Madeira using a process called "estufa" to heat and cook the wine.
The bartender mixes and serves drinks to patrons at the bar and tables. A barback assists the bartender by preparing garnishes, washing glassware, and keeping the bar area clean. Servers, or waitstaff, take drink orders from tables and deliver drinks. The sommelier advises customers on wine selections and pours wine. Doormen check identification and collect cover charges. The beverage director oversees all beverage operations and personnel.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
The document summarizes a presentation by Gaz Reagan and Dushan Zaric from the Institute for Mindful Bartending. It discusses developing balance as a bartender by cultivating qualities of a mixologist, rock star, and sage. It also covers cultivating contentment, focusing on customer satisfaction over personal desires, and practicing self-observation to better understand one's strengths and weaknesses.
Bar tools and equipment are classified into three groups:
1) Tools for mixing and pouring drinks like bar spoons, strainers, jiggers, and muddlers.
2) Tools for garnishing drinks such as knives, zesters, and forks for preparing garnishes.
3) Serving tools which include bottle openers, corkscrews, coasters, and trays for delivering drinks.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
Jeremy Parsons is considered one of the top culinary mixologists in North America. He has consulted for many large clients and has the longest resume of brand ambassadorships and product launches in Canada. CocktailsThe Fluid Experience, led by Parsons, is recognized as the top beverage marketer in Canada with over 16 years of experience planning events and building relationships in the industry. They provide innovative mixology, marketing concepts, and exceptional event execution to bring brands to life through unique experiences.
This list contains kitchen tools including an ice scoop, corkscrew, measure cup, and measure spoon. These items are used for tasks like scooping ice, opening wine bottles, and accurately measuring ingredients. The document provides a brief inventory of several common kitchen utensils.
This document provides information on fortified wines such as Sherry, Port, and Madeira. It discusses [1] the definition of fortified wines and how they are made by adding alcohol during or after fermentation, [2] the production regions and styles of Sherry in Spain and Port in Portugal, and [3] how Madeira is produced on the Portuguese island of Madeira using a process called "estufa" to heat and cook the wine.
The bartender mixes and serves drinks to patrons at the bar and tables. A barback assists the bartender by preparing garnishes, washing glassware, and keeping the bar area clean. Servers, or waitstaff, take drink orders from tables and deliver drinks. The sommelier advises customers on wine selections and pours wine. Doormen check identification and collect cover charges. The beverage director oversees all beverage operations and personnel.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
The document summarizes a presentation by Gaz Reagan and Dushan Zaric from the Institute for Mindful Bartending. It discusses developing balance as a bartender by cultivating qualities of a mixologist, rock star, and sage. It also covers cultivating contentment, focusing on customer satisfaction over personal desires, and practicing self-observation to better understand one's strengths and weaknesses.
Bar tools and equipment are classified into three groups:
1) Tools for mixing and pouring drinks like bar spoons, strainers, jiggers, and muddlers.
2) Tools for garnishing drinks such as knives, zesters, and forks for preparing garnishes.
3) Serving tools which include bottle openers, corkscrews, coasters, and trays for delivering drinks.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
Join for us an Epicurean Wine Dinner featuring the premium wines of #VintageWineEstates on August 29th! Enjoy five wines, four courses and hor d' ouevres. RSVP required to: GuestServices@PetersonsRestaurant.com.
Don't miss out on the #DevourIndy 3 Course $40 menu deals for Restaurant Week: August 21st - September 2nd at Peterson's! Choose: Soup or Salad, Chicken, Salmon or Steak and Choice of Dessert.
Go Red Wine Dinner! Join us for a very special evening of 90+ rated red wine premiere offerings. Enjoy 4 gourmet courses, hors d' ouevres and premium reds from Castello Banfi, Concha Y Toro, Saint Helena and Trevento wineries. $99 plus tax & gratuity. Reservation required. RSVP to 317.589.8863.
Treat Dad to a delicious dinner Father's Day Weekend at Peterson's! Order from our Regular Dinner or Special Features Menus Friday and Saturday, June 16-17.
This document features wines available by the glass or bottle at a restaurant. It describes several red and white varietals including Chardonnay, Pinot Noir, Zinfandel, and Cabernet Sauvignon. Details on flavor profiles, ratings, and prices are provided for wines such as a Pinot Gris from Alsace, France and a Cabernet from a Napa Valley winery. The document promotes the restaurant's selection of featured wines from various California regions.
This document provides information about Peterson's restaurant, including:
- The executive staff and owners.
- An introduction from owner Joe Peterson describing the goal of creating fine dining with the best quality and service.
- A listing of featured wines by the glass and bottle.
- An overview of appetizers, soups, salads, seafood and steak selections on the menu.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
3.30.17 A Very Special Pour with Dante Mondavi at Petersons Anniversary Wine ...Peterson's Restaurant
Join us for a Very Special Pour on Thursday, March 30th! We're celebrating our 18th Anniversary with Special Guest Speaker, Dante Mondavi! Enjoy a 5 Course Gourmet Dinner, Dueling Vintages, Fine Wine Raffle and more. Call 317.598.8863 or email: GuestServices@PetersonsRestaurant.com
This document provides a menu for Peterson's Restaurant listing their craft cocktails, beers on tap both domestic and imported, wines available by the bottle or glass including options from prominent California wineries, spirits including single malt scotch, small batch bourbon, cognac and armagnac, ports, madeiras and sherries. It also advertises their weekly food and drink specials and provides contact information.
Help us "Kick Hunger" this Winter with the NFL Kick Hunger Challenge! Order your next bottle of wine from our Featured Charity Wine list, and a meal will be donated to someone in need! Now, through Super Bowl Sunday!
New for Winter - NFL Kick Hunger Challenge. Let's take the challenge together! For every bottle of "Featured Charity Wine" sold, a meal will be donated to those in need! Plus, see our new Feature Winery, Midnight Cellars.
Take the NFL Kick Hunger Challenge! For every bottle sold on our Featured Charity Wine list, a meal will be donated to those in need! Plus, check out the new featured Winery, Midnight Cellars.
NEW WEEKLY PROMO: 3 course/$45 prix fixe menu now available every Thursday at Peterson's! First Course: Soup, Salad or Crab Cake. Second Course: Filet, Salmon or Chicken. Third Course: Choose from three desserts.
The Fall Winter Dinner Menu is here and Chef Foegley has created some great new dishes for you! There's a new BACON appetizer, (locally sourced from Smoking Goose), fresh salads, an outstanding Gunthorp Farms Pork Chop, Viking Farms Lamb Shank, Mussels, Chopped Steak and more. We've also added a new Wine By the Glass section to our Featured Winery page. Enjoy!
Check out the new Fall Winter Bar Menu at Peterson's and you’ll find BACON! Thick Cut, Locally Sourced Grilled Bacon from Smoking Goose in a Sweet Cherry & Cola Glaze - delish!
You'll also find the winner of the Devour Northside Cocktail Contest, "Roundabout" in Craft Cocktails, plus great martinis, steakhouse sliders, small batch bourbons, new bar promos, wines by the glass and more!
Join for us an Epicurean Wine Dinner featuring the premium wines of #VintageWineEstates on August 29th! Enjoy five wines, four courses and hor d' ouevres. RSVP required to: GuestServices@PetersonsRestaurant.com.
Don't miss out on the #DevourIndy 3 Course $40 menu deals for Restaurant Week: August 21st - September 2nd at Peterson's! Choose: Soup or Salad, Chicken, Salmon or Steak and Choice of Dessert.
Go Red Wine Dinner! Join us for a very special evening of 90+ rated red wine premiere offerings. Enjoy 4 gourmet courses, hors d' ouevres and premium reds from Castello Banfi, Concha Y Toro, Saint Helena and Trevento wineries. $99 plus tax & gratuity. Reservation required. RSVP to 317.589.8863.
Treat Dad to a delicious dinner Father's Day Weekend at Peterson's! Order from our Regular Dinner or Special Features Menus Friday and Saturday, June 16-17.
This document features wines available by the glass or bottle at a restaurant. It describes several red and white varietals including Chardonnay, Pinot Noir, Zinfandel, and Cabernet Sauvignon. Details on flavor profiles, ratings, and prices are provided for wines such as a Pinot Gris from Alsace, France and a Cabernet from a Napa Valley winery. The document promotes the restaurant's selection of featured wines from various California regions.
This document provides information about Peterson's restaurant, including:
- The executive staff and owners.
- An introduction from owner Joe Peterson describing the goal of creating fine dining with the best quality and service.
- A listing of featured wines by the glass and bottle.
- An overview of appetizers, soups, salads, seafood and steak selections on the menu.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
3.30.17 A Very Special Pour with Dante Mondavi at Petersons Anniversary Wine ...Peterson's Restaurant
Join us for a Very Special Pour on Thursday, March 30th! We're celebrating our 18th Anniversary with Special Guest Speaker, Dante Mondavi! Enjoy a 5 Course Gourmet Dinner, Dueling Vintages, Fine Wine Raffle and more. Call 317.598.8863 or email: GuestServices@PetersonsRestaurant.com
This document provides a menu for Peterson's Restaurant listing their craft cocktails, beers on tap both domestic and imported, wines available by the bottle or glass including options from prominent California wineries, spirits including single malt scotch, small batch bourbon, cognac and armagnac, ports, madeiras and sherries. It also advertises their weekly food and drink specials and provides contact information.
Help us "Kick Hunger" this Winter with the NFL Kick Hunger Challenge! Order your next bottle of wine from our Featured Charity Wine list, and a meal will be donated to someone in need! Now, through Super Bowl Sunday!
New for Winter - NFL Kick Hunger Challenge. Let's take the challenge together! For every bottle of "Featured Charity Wine" sold, a meal will be donated to those in need! Plus, see our new Feature Winery, Midnight Cellars.
Take the NFL Kick Hunger Challenge! For every bottle sold on our Featured Charity Wine list, a meal will be donated to those in need! Plus, check out the new featured Winery, Midnight Cellars.
NEW WEEKLY PROMO: 3 course/$45 prix fixe menu now available every Thursday at Peterson's! First Course: Soup, Salad or Crab Cake. Second Course: Filet, Salmon or Chicken. Third Course: Choose from three desserts.
The Fall Winter Dinner Menu is here and Chef Foegley has created some great new dishes for you! There's a new BACON appetizer, (locally sourced from Smoking Goose), fresh salads, an outstanding Gunthorp Farms Pork Chop, Viking Farms Lamb Shank, Mussels, Chopped Steak and more. We've also added a new Wine By the Glass section to our Featured Winery page. Enjoy!
Check out the new Fall Winter Bar Menu at Peterson's and you’ll find BACON! Thick Cut, Locally Sourced Grilled Bacon from Smoking Goose in a Sweet Cherry & Cola Glaze - delish!
You'll also find the winner of the Devour Northside Cocktail Contest, "Roundabout" in Craft Cocktails, plus great martinis, steakhouse sliders, small batch bourbons, new bar promos, wines by the glass and more!