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www.cheersonline.com 20 • September 2016 involved; any that have recently received awards or accolades are sure to be featured. One recommended menu pairing is the red-wine-braised short ribs with mustard sauce, Mary's potatoes, roasted vegetables and crispy onion strings ($24.99) with the Cooper's Hawk cabernet zinfandel ($8.75 a glass; $30.99 a bottle). "The spiciness of the zin and the tannins of the cab cut through the fatiness of the short ribs," Warren notes. "Food tastes better with that balance, that synergy. The whole becomes better than the parts." Another suggested match is the gnocchi carbonara with pancetta, chicken, sage and peas in a parmesan garlic cream sauce ($18.99) with the Cooper's Hawk Lux chardonnay ($10.50 a glass; $37.99 a bottle). An Italian family business in Chicago makes the gnocchi and ships it frozen to Cooper's Hawk locations. "The rich, creamy, buttery sauce and the chardonnay is a match made in heaven," McMillin says. "Like any pairing, the key is balance." Having now worked together for six years at Cooper's Hawk, McMillin and Warren say that they can anticipate each other's pairings when creating new dishes or wines. "I'll recall a caulifl ower purée dish and tell him that I'm thinking of doing a new take on it, and he'll already have the perfect wine pairing in mind," McMillin says. "There's not as much guesswork anymore." COCKTAILS WITH A TWIST While the main focus is wine, Cooper's Hawk also offers beer and boasts an extensive cocktail menu. Updated once or twice a year, the list includes 11 Martinis and a dozen craft cocktails. "Not everyone drinks wine," McMillin says. "Or they may want to start their meal off with a cocktail before switching to wine. So our goal is to deliver as good of an experience with our cocktails as we would with our wine and food." Cooper's Hawk pours fresh juices and makes its own mixes from scratch. The chain uses craft-level spirits in its drinks (though it does stock well spirits), and frequently incorporates its wine into the cocktails. "We like to do really simple cocktails that are straightforward with a slight twist," McMillin explains. For instance, the Cooper's Hawk Margarita ($10) is made with Cazadores reposado tequila, triple sec, sour, passion fruit and sparkling wine. The Bin 61 Sour ($9.50) mixes Woodford Reserve bourbon, lemon sour and the Nightjar port. Jen's French Martini ($11.25) uses with Effen vodka, Chambord black raspberry liqueur and sparkling wine. The Margarita is a top seller, McMillin adds, and a good representation of how Cooper's Hawk approaches cocktails. "It comes down to the balance," he explains. "You have fresh- squeezed lime juice and tequila of a good quality. We fi nish it off with our blanc de blanc and passion fruit." The cocktail "has that exotic fl avor and aroma without being too strange." JOIN THE CLUB Launching a wine club was always part of the Cooper's Hawk plan. "It gives us an opportunity to offer perks and create loyalty with members," explains McEnery. The club now boasts about 20,000 members, who each month receive one to two bottles of Cooper's Hawk wine, depending on the plan they purchase. There are four options: Variety members get alternating red and white wine varietals; subscribers of the Red Club or White Club receive just those types,; and members of the Sweet Club receive only sweet wines. Members who live near a Cooper's Hawk location can pick up bottles in person for $18.99 or $35.99 each month, for one or two bottles, respectively. (The Sweet Club wines are $16.99 to $31.99). Wines can also be shipped for monthly dues of $79.99 to $139.99. The wine club began with basic offerings, Warren says, and evolved organically. Now members can get unique blends and varietals, such as chenin blanc viognier or syrah petite sirah. Other offerings may include collaborations like a wine project with Buena Vista Winery, the oldest premium winery in California, or Cooper's Hawk's interpretation of familiar blends such as GSM or BDX (Bordeaux-style blend). WINE-CENTRIC EVENTS The wine club members also receive regular invitations to special events and tastings, points towards Cooper's Hawk rewards, and invitations for Wine Club trips that take fans across the globe. The special events include higher-end pairing dinners, which plate fi ve-to-six dishes alongside pours from the Cooper's Hawk lux line of wine. A recent dinner featuring chef Emily Ellyn paired a farmer's market salad with viognier, home-made ricotta-taleggio ravioli with barbera and strawberry rhubarb "NOT EVERYONE DRINKS WINE. OUR GOAL IS TO DELIVER AS GOOD OF AN EXPERIENCE WITH OUR COCKTAILS AS WE WOULD WITH OUR WINE AND FOOD." — Matt McMillin, Cooper's Hawk's vice president of culinary and beverage innovation. takes f liht