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PLEASE ENJOY OUR CULINARY COLLECTION WINES PERSONALLY SELECTED BY OUR CHEFS, AND GUARANTEED TO SATISFY. BEST CHAIN BAR-KITCHEN STRATEGY CHARDONNAY INTERCONTINENTAL HOTELS GROUP CABERNET SAUVIGNON MERLOT This Chefs' selection exhibits summer fruit aromas and flavors balanced by the citrus and creaminess with refreshing acidity. This wine is a wonderful expression of its fruit that will appeal to a variety of palates. Our Chefs chose this luscious and well balanced wine because of the aromas and flavors of ripe raspberry, rhubarb and black cherry with subtle hints of baking spice and vanilla followed by a smooth finish. A Chef favorite! This wine has aromas and flavors of plum, currant, vanilla and black pepper. Subtle smoky and floral hints, inviting fruit and supple tannins lead to a satisfying finish. InterContinental Hotels Group group has long SOUTH BEACH YELLOWTAIL SNAPPER tailored its drinks programs to the tastes of each market, pioneering concepts such as a grappa bar in San Francisco and a Japanese restaurant with extensive tequila offerings Above, InterContinental's Stone in Boston. Cellars wine lineup; left, a recipe Just a handful of drinks promotions are deemed worthy card/food pairing promotion. enough to roll out nationally. One that the Atlanta-based chain elected to prominently feature across properties— Etcheberrigaray says. Treasury at all of the hotel's company-owned and managed Wine Estates, Beringer's parent InterContinental and Crowne Plaza locations—is its company, has provided on-site Stone Cellars Culinary Collection wine program. training at more than two dozen Launched in late 2010, the pairing program was the InterContinental properties in Chardonnay Stone brainchild of Jean-Pierre Etcheberrigaray, vice president Theperfect Cellars by Beringersavory dish. is seven major markets. compliment to this the of food and beverage for the Americas, and his team. The Recent program pairings goals were to promote by-the-glass sales, show that the property included the brand's chardonnay paired with lobster salad, takes all of its wine seriously and allow top culinary staff to have South Beach yellowtail snapper or French onion soup. The hands-on interaction in pairing the wines with food. chosen dishes are matched with the wines by InterContinental's The promotion, which featured Beringer's varietal wines, has World Class Beverage Program advisory team. lead to a more than 75% increase in case purchases of house Etcheberrigaray believes that the point-of-sale material— wine from 2010 to 2011, according to Etcheberrigaray. Sales of which includes in-room recipe cards and customizable the brand's big four—cabernet sauvignon, chardonnay, merlot and concierge/chef invitation cards—has helped to "coax guests out sauvignon blanc—account for about 65% of all house-wine sales. of their rooms and into our restaurants and bars." And once The hotel chain chooses its beverage partners "for their guests sampled the wine, he says, "most stayed and ordered a excellent distribution, price point and training opportunities," glass and/or other food and beverages." —Liza B. Zimmerman INDULGE IN THIS CHEF - SELECTED CREATION ENHANCED WITH A PERFECT PAIRING OF STONE CELLARS BY INGREDIENTS 8 oz. dry black beans 3 tbsp. olive oil 1 tbsp. white wine vinegar 3 red bell peppers DIRECTIONS ¾ cup chopped cilantro ¾ cup diced red onion Cumin, salt, pepper to taste 2 lbs yucca peeled, cut in chunks 1 2 cup all-purpose flour / BERINGER CHARDONNAY. J Juice from 1 lemon ¾ cup chopped scallions 2 green plantains, peeled Canola oil 4 yellowtail snapper fillets 6-8oz ©2010 Beringer Vineyards, Napa, CA water to cover. Bring to boil, adjust heat and simmer Soak black beans in salted cold water overnight. Next day, drain beans and add fresh cilantro, onion, with cumin, salt and pepper to taste. until tender. Drain beans and let cool. Toss 2 tbsp olive oil, vinegar, bell pepper, the yucca and mash; salt and pepper to taste. Boil the yucca in salted water with lemon juice and scallions until tender. Drain 1 in large skillet over medium-high heat until very hot. / Cut plantains in 1 2 in. thick slices. Rinse in salted water. Heat /2 in. canola oil from oil, and smash once. Fry again until fully tender. Pat plantains dry, add to oil. Fry plantains until cooked halfway. Remove off excess. Place large sauté pan over medium-high heat; Season flour with salt and pepper and dredge fish fillets in flour mixture, shake add reaming olive oil. Add fish fillets and sauté both sides until golden brown. black bean salsa, garnish with plantains. Serves four. To Serve: Place yucca on the bottom of the plate, snapper on top. Top fish with NEXT TIME, WE'LL SAVOR THIS TOGETHER ! Come bask in the glory of fine wine, dining, and unmatched luxury. The Intercontinental Hotel offers inspired cuisine, perfectly paired with Stone Cellars by Beringer fine wines. BEST CHAIN ADULT ALCOHOL-FREE PROGRAM RED LION HOTELS CORP. Red Lion Hotels Corp. wanted to offer guests something more exciting in the non-alcoholic beverage category than the usual coffee, tea, and soda. The hotel chain also wanted to enhance the overall guest experience, maximize profitability and find a creative way to increase traffic to its website. The Roaring Refreshers drink program achieved all of those goals. "We wanted to create a drink for the spring and summer months that appeals to families and works as easily by the pool as it does in our restaurants," said Kenneth Shore, senior vice president of food and beverage with Red Lion Hotels. "We created handcrafted beverages with strawberries, mango, and pomegranate that would be received by all age groups and refresh some traditional drinks." The initial Roaring Refreshers program features three specialty drinks: Mango Orange Iced Tea, Strawberry Pomegranate Lemonade, and Peach Arnold Palmer. The beverages "are made to order and include quality fruit-puree products, rather than fountain drinks," Shore says. Each drink is priced at $2.99; guests can also opt to purchase their beverage in a special 20-oz., double-walled collectible tumbler featuring the Roaring Refreshers logo for $5.99. The drinks are showcased prominently in appealing point-ofsale materials placed in menu inserts, as well as in hotel lobbies and bars. The drink advertisements also feature a QR code that www.cheersonline.com ROA R IN G guests can scan with their smartphones to download the Roaring Refreshers drink recipes directly from the Red Lion website. The Roaring Refreshers program, offered at all Red Lion locations with restaurants and/or food and $3 more! beverage service, is slated to run through the end of 2013. Red Lion will then evaluate its overall success Mango Orange Iced Tea to determine if the program will continue. Strawberry Pomegranate Lemonade The drinks certainly appear to be a hit: The Peach Arnold Palmer company originally ordered 3,000 signature tumblers, Menus for Red Lion's Roaring and among 25 locations; Refreshers drink program direct users online. 1,300 Roaring Refreshers tumblers were sold over a three-month time period. That's impressive, "considering not all drinks are served or purchased with the tumbler," Shore says. —Melissa Niksic ea Take hom resher Roaring Ref only tumbler for Includes limited edition take-home tumbler. Tax not included. Regular $2.99 20 oz specialty tumbler $5.99 Finest Call Mango Puree, orange juice and freshly brewed iced tea. Scan the tag with your smart phone to receive the Roaring Refresher recipes. Finest Call Pomegranate and lemonade muddled with fresh strawberries. Finest Call Peach Puree, lemonade and freshly brewed iced tea muddled with fresh mint. JANUARY/FEBRUARY 2013 | 21

• Cover
• 2013 Cheers Beverage Excellence Award Winners
• Beer Service is Booming
• New Spins on Gin
• Cheers Wine Tasting: A Taste of Hearty Zinfandel
• First Sip
• Drink Culture
• Drinks
• New! Introducing California Wine Central