Open a restaurant menu and you will often find a specific wine suggested to pair with a particular dish.It is important to remember that for certain Title IX, code of conduct and other misconduct allegations and offenses, an accused person may not only be subject to Title IX proceedings, disciplinary hearings, suspension or expulsion at Cornell University, but also face criminal prosecution by the Tompkins County District Attorney’s Office under the New York State Penal Law. But what if you prefer a crisp lager over a fruity riesling? Certain beers pair just as well with food as wine does: Hefeweizen goes nicely with haddock, for instance, while IPAs are a fine complement to spicy food. Restaurants all over the country are incorporating beer into their menus, but with the holidays quickly approaching, many people are thinking about their own menus and what they’ll serve to family and friends. Is it OK to braise a turkey in pilsner? Which dark ale should you add to a beef carbonnade? Understanding the different flavors and complexities of beer can help turn a holiday meal into an unforgettable experience. Join us for a one-hour session featuring Douglass Miller, a lecturer at Cornell University’s Peter and Stephanie Nolan School of Hotel Administration Michael Wille, an Associate Professor of Culinary Arts at the Culinary Institute of America and Ari Sanders, the Director of Tavern Operations at Fullsteam Brewery. They’ll break down some of the emerging flavors in craft brewing, how you can discover the ultimate beer for your taste buds, and how you can match the perfect beer to your favorite dish.īEER ESSENTIALS Cornell Certificate Programĭouglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country, including Las Vegas San Francisco New York City Hawaii Santa Barbara Philadelphia and Washington, D.C. for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. Miller is a graduate of the Culinary Institute of America (CIA) SUNY Empire State College and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the Nolan School of Hotel Administration, SC Johnson College of Business. Miller was a Professor of Hospitality and Service Management at the CIA. Miller is a Certified Specialist of Spirits (CSS), Society of Wine Educators and Certified Beer Server, Cicerone and he has taken the Introductory Sommelier Course, Court of Master Sommeliers.
He has spoken at several conferences, including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change. He was a content provider and consultant on the CIA’s book, “Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.” Miller has also been interviewed by the Associated Press, New York Post, Wall Street Journal, and Nation’s Restaurant News, and he has had cocktails published in, USA Today Magazine, and AOL. 13:00 14:00 The Perfect Match Add to Calendar Open a restaurant menu and you will often find a specific wine suggested to pair with a particular dish. But what if you prefer a crisp lager over a fruity riesling? Certain beers pair just as well with food as wine does: Hefeweizen goes nicely with haddock, for instance, while IPAs are a fine complement to spicy food.Real estate development projects have many moving pieces - millions of dollars, groups of stakeholders, and teams of individuals working together to bring the projects to success, often over the course of several years.
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Throughout this certificate program, you will focus on how to effectively manage these commercial development projects to maximize value.
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