How did you end up working at France 44?
After leaving my Job at a local wine distributor, I wanted to get back into the retail side of the industry. France44 was the only store on my list. That was over 16yr ago....
How many businesses have mysteriously burned down shortly after you were employed at them?
Two businesses that I absolutely loved working for burnt down after I left. I have solid alibis for both incidents.
Word on the street is that you drink other things than beer...? Is that allowed? And what's you current go-to non-beer drink?
I'm a sucker for a great Gin & Tonic, anything from Ridge Vineyards, South Africa Chardonnay and Chenin Blanc. Also, I'll fight anyone who doesn't think Griottine Cherries are the absolute most important item in a great Manhattan.
As the beer buyer, you have seen the rise (and sometimes fall) of many beer trends. What beer trend are you most excited about?
We take a lot of pride in curating a great selection of beer in the department. That means we say no a lot more than we say yes. Obviously, we can't ignore the big trends, but I don't go chasing the smaller ones. If those smaller trends are going to work, they'll happen organically and not because we force them. Plus, trends tend to produce products we really don't get that excited about. Just give us well made classic styles!
We've heard you live in a mysterious land call St. Paul. What's one of your favorite restaurants there?
Meritage is our splurge restaurant. El Burrito Mercado, Punch, Parlour and Pajarito are some of our neighborhood hang-outs.
We heard you love to cook. What's the best thing you have cooked recently?
Last week I made griddle grilled Nordic salmon with Cajun corn cakes and sauteed green beans. Pretty happy with the end result. Basically, a big plate of comfort. I just started reading The Food Lab and The Wok--both written by Kenji Lopez-Alt. I Love his style of writing and it helps get through his textbook-sized books. Also my love of beef and pork have led me to blindly follow anything that Bradley Robinson of Chuds BBQ does with the grill/smoker.
What's your desert island beer?
It would have to be a craft Pilsner. Or a Czech Pilsner.....or maybe a German Pilsner. And of course, Champagne. I try never to be too far away from a good bottle of bubbles.
