Lessons in Service from Charlie Trotter
Ten Speed Press
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service--a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In Lessons in Service, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service.
Lessons in Wine Service from Charlie Trotter
Ten Speed Press
His third in a series on culinary education finds Charlie Trotter in the wine cellar, conveying his accrued knowledge of the finer points of wine service to his industry peers. The reader is in good hands with Trotter, whose eponymous Chicago restaurant won the James Beard Foundation’s Outstanding Wine Service Award and who himself considers wine as much an inspiration as a compliment to the culinary experience. On Trotter’s behalf, journalist Edmund Lawler conducts an investigation into the components of successful wine service, from hiring the right wine master and service staff to traveling to actual vineyards in search of the best bottles for your restaurant’s tables. The book is permeated by Trotter’s unique perspective on the wine-food relationship, i.e. that wine is a “fixed” quantity whereas food is “variable,” and therefore can be adjusted according to wine as opposed to vice versa. With this reversal of traditional pairing technique, Trotter’s guide to wine service gives his industry peers a grasp of the true malleability of the longstanding and marvelously successful dynamic between the culinary and viticultural arts.