Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 60 of 155

S teve Jones is a cheesemongers' monger, a man widely respected for his product knowledge and his risk-taking approach to retailing. At Chizu, his Portland, Oregon, restaurant, he offers cheese in a sushi bar format. At Cheese Bar, his popular Portland retail shop/cafe, he operates a cut-to-order cheese counter with food and beverage service, plus off-premise beverage sales. With Adam Lindsley, Jones has just published Cheese Wine Beer Cider: A Field Guide to 75 Perfect Pairings. For cheese merchants, or would-be cheese merchants, evaluating the pluses and pitfalls of alcoholic beverage sales, Jones has plenty of wisdom to share. Steve Jones, the proprietor of Chizu and Cheese Bar, and the co-author of Cheese Wine Beer Cider: A Field Guide to 75 Perfect Pairings, shares his inventive pairing strategy. BY JANET FLETCHER Q&A: Profitable Pairings PHOTO: DAVID L. REAMER 58 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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