Siebel Institute Beer and Food: A Hands-On Encounter
- When:
- November, 16th 2012
- Where:
- Chicago Campus - Chicago
- Level:
-
Entry
- Reference-Code:
- S42-12-2
- Category:
- Beer Styles & Study Tours
- Enrollment:
-
Closed - Course Materials:
-
Electronic copies of the lectures (PDF) are included in the tuition. Printed copies are available for an additional USD 50.00 and have to be ordered at the time of application.
Conducted & Presented by Randy Mosher, Author, Tasting Beer with presentations by Lucy Saunders, Author The Best of American Beer and Food and brewer/chef Jared Rouben. More than ever, beer is seen as a respectable companion to food in all settings, from casual to very elegant. Beer has such a huge range of flavors, aromas and textures that allow it to perfectly complement nearly any food. |
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Randy Mosher Randy Mosher is the author of "The Brewers Companion", has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications, and is currently the Homebrew Editor and a contributing writer for All About Beer magazine. He has lectured on brewing & beer styles across the country (including at the Smithsonian Institution) and has been involved in an ongoing effort to revive extinct historical beers. |
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Lucy Saunders Lucy Saunders writes about beer and food in newspapers, magazines and books including Cooking with Beer (1996), Grillingwith Beer (2006) and The Best of American Beer & Food (2007). Her website, beercook.com, won a silver medal for Best FoodWriting on the Internet from the Association of Food Journalists in 2002. She is a graduate of the Siebel Institute's Sensory Evaluation course, and trained in baking and pastry at the Cooking and Hospitality Institute of Chicago. |
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Jared Rouben Originally from Louisville, Jared is a graduate of Washington University in St. Louis, as well as the Culinary Institute of America in New York and the Siebel Diploma course. After culinary school, he worked as a chef at the Michelin Star Martini House in Napa and as Expeditor at the three Michelin Star Thomas Keller’s Per Se in New York City. After New York, Jared moved to Chicago to become a part of the Rock Bottom brewing team. Jared first joined the Goose Island Clybourn brewing team in 2009 and became the Pub Brewmaster in January of 2010. Since starting at Goose Island Jared has created the Chef Collaboration Series, Farmers Market Series and focused on experimental brewing. |
This program is also offered on the following dates:
| Date | Course | Venue | |
|---|---|---|---|
| Nov, 15th 2013 | Siebel Institute Beer and Food: A Hands-On Encounter | Chicago Campus | » Details |