Coq au vin, champagne vinaigrette, beer-battered fish & chips—chefs have long relied on alcoholic beverages as key flavor components of popular dishes. They still do, but now a broader range of restaurant industry players—suppliers, distributors, multiunit chains—have gotten on board with the concept and they’re using high-profile brands to do it. Their strategy: tap into consumer interest in craft cocktails and artisan beers to help sell more food. We already ...
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