DEPARTMENTS BY THE WAY PROMOTIONS PRODUCTS DRINKS

March 2004

FEATURES

CURRENTS
Robert Plotkin advises the rookie bar manager, Gary Regan tells a reggae tale, chicken appetizers make waves, and more.

FISHING FOR COMPLEMENTS
Seafood restaurants across the nation are implementing the newest thinking behind food-and-wine pairings to drive sales.
BY CHERYL URSIN

SMOKIN'!
Darden's Smokey Bones BBQ, winner of a 2004 Cheers Award, makes no bones about how important a well-supported beer program is.
BY SARAH MINASIAN

HAIL TO ALE!
Ales make a comeback, lead by international favorites and New World innovations.
BY LEW BRYSON

HOW SWEET IT IS!
In a rainbow of colors and designed to satisfy a sweet tooth, today's Martini is as likely to be dessert as a cocktail.
BY BOB KEANE

MALTS IN THE WOOD
Scotch whisky makers are creating a small but avid following for certain single malts by employing unusual woods to finish the spirit.
BY JACK ROBERTIELLO

THE CHEERS WINE PANEL: MERLOT
Learn from the palates of America's best retailers and restaurateurs as they tell you about their favorite international merlot-based wines.

---

Coming in April's Cheers

• Highlights of the Cheers Beverage Conference
• Spirits and Wine Growth Brands
• Winning the Wine Merchandising Game
• Generation Y at the Bar
• Latin Beverage Trends
• Drinking in New Orleans
• Blender Update