CHICAGO (July 2009) -- The National Restaurant Association enlisted convention hospitality consultant Toque + Bottle Advisory to organize the first ever Menu Pairings Event at the International Wine, Spirits, & Beer Event at the 2009 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place.

With a goal to create an educational exhibition for beverage industry leaders at the show, Toque + Bottle teamed them with local top chefs to develop innovative food and alcohol pairings. These savory match-ups offered creative examples on how to drive restaurant sales, provide business connections for alcohol brands; and most importantly, to build high value, experience-driven dining for consumers. Toque + Bottle’s pairing concept resulted in successful partnerships in a forum of heavily trafficked food stations.

Featured menu pairings include:

Wildfire and Brown-Forman
Avocado & Crab Toast: Fresh avocado on toast points with lump crab meat, lime juice and mint; with Korbel Sparkling Wine

Result: Wildfire Chef Moreno Espinoza illustrated the proper way to stimulate the appetite by serving a fresh, light summer appetizer complimented by a crisp California sparkler.

Tuscany & Cora Imports
Tuscany Brandy Sauce served with natural pasta; with Teroldego, Azienda Agricola Pisoni, Italy 2004

Result: Age, experience and classic Italy combined when Tuscany Chef Marcello Petrini’s used timeless techniques to prepare Tuscany’s Signature Brandy Sauce over pasta, paired with the Pisoni family’s Teroldego wine, perfected in Italy for over 150 years.

Texas de Brazil & Jorge Ordonez Selections
Bacon wrapped Chicken: chicken breast wrapped with apple wood bacon, fruit relish; with Bcrux, O. Fournier, Mendoza, Argentina 2004

Result: This Texas style Brazilian Churrascaria served up slow roasted chicken layered with flavors of savory, smoky and sweet, while Bcrux’s Tempranillo blend complements with a lasting, focused finish.

AjaSteak & Jordani Wine Group
Chilled Watermelon Soup, Shrimp and fresh lime; with Vijiriega, Spain

Result: AjaSteak Executive Chef Joshua Linton expertly combined sweet, cool watermelon with gently spiced shrimp and fresh lime, which matched an interesting Spanish white wine.

Devon Seafood Grill & Secret Sherry Society
Tuna Tartar: Char Crusted Tuna Tartar over sesame cracker with broken wasabi vinaigrette, touch of ginger; with Williams & Humbert Dry Sack Sherry

Result: Nobody believed sherry paired well with sushi, but when Devon Seafood Executive Chef Scott Barrows’ signature tuna dish was paired with Williams & Humbert sherry, the result was sensational.

The Drawing Room & Domaine de Canton
Grilled Shrimp Satay: Srirracha-peanut sauce, turmeric root risotto, bok choy, minty buttered peas, baby carrots; with The Guild Meeting (Punch) Rittenhouse 100, Canton Ginger, 42 Below Manuka Honey, orange juice, orange oolong tea, vanilla sugar

Result: Mixologist Charles Joly poured a retro-innovative punch featuring ginger liqueur, complemented by Chef Nick Lacasse’s Asian inspired Shrimp Satay, proving sophisticated flavors come from an ultra-chic food lounge.

Catered by Design & Jorge Ordonez Selections
Peppadew Ceviche: Succulent gulf shrimp tossed with Peppadew salsa topped with chopped avocado; with Txakoli de Guetaria, Txomin Etzaniz, Spain 2007

Result: ‘Ceviche’ translated to ‘fresh like spring, hot like summer’ when Catered by Design owner Sam Gray served the spicy dish on their signature floating buffet, and the lightly effervescent Txakoli added sparkle to the dazzling display.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2010 will be held May 22-25, at McCormick Place in Chicago. The event attracts attendees and visitors from across the country and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.

About Toque + Bottle Advisory
Toque + Bottle Advisory is a Chicago-based hospitality consultation company serving conventions and restaurants. For more information visit www.toqueandbottle.com or call Benjamin Smock at (312) 656-6849.