What To Eat And Drink

What to Drink: Sommelier’s Nightcap

By Jeannette Park | May 24, 2012

Photo: patruby
Photo: patruby

Photo: patruby


While the job of a sommelier isn’t easy (developing wine lists, suggesting pairings, training staff), our own Branden McRill knows how to make good use of his downtime. When he’s not mixing it up as Beverage Director of the Marcus Samuelsson Group, you can find Branden doffing one of his natty bowties and settling in with this recipe for Sommelier’s Nightcap, his take on a rye sour. And when it’s just easiest to pop a bottle cap? “I love any Belgian-style white ale like Leffe, Hoegarden or a Southhampton Double White.”  Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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