BPET Events

How does beer amplify the fine dining experience?

 

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BPET is hosting a fantastic seminar on craft beer in a fine dining environment. We have invited four professionals from across the industry who will be sharing their insight, tips and wealth of experience to inspire you. Whether you are interested in fabulous food pairings or enhancing your cocktail list with complex flavours of barrel aged sour beers, this select group of experts from around the globe will help you make the journey to make this complex and versatile beverage a staple at any bar or table.

Our four speakers will be joined by event hosts Master Cicerone® Mirella Amato and Advanced Cicerone™ Jonny Tyson, two Beer Sommeliers and educators who co-created the BPET program.
  • Date: 6th November 2017 
  • Time: 2pm - 4pm
  • Location: Crown and Two Chairmen, Soho
  • Address: 31-32 Dean Street, London W1D 3SB

Learn about:
•    Beers that rival wine in their complexity
•    Successful chef-brewer collaborations and beer dinners
•    Intriguing beer cocktail formulations

The speakers are: 

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Christina Perozzi

Goose Island Beer Company &
The Beer Chicks

 

Named “Best Beer Sommelier in Los Angeles” by Los Angeles Magazine, Christina Perozzi has gained a large following as one of the top female beer experts in the US. Christina realized her affinity for the beer world while managing the famed beer mecca Father's Office in Santa Monica, CA. Seeing the need for beer education everywhere, she founded the popular website beerforchicks.com and her company The Beer Chicks, and began working as a consultant, beer educator, writer and beer sommelier in 2006.

Since then she has gone onto Co-Author two books, “The Naked Pint” and “The Naked Brewer” (Penguin, New York, NY - 2009 & 12) Christina gives beer tastings, seminars and classes and also teams with innovative chefs to host Beer Pairing Dinners.


Christina has been featured as a guest host and
expert on many media outlets. She recently co-hosted a one-hour special on The Cooking Channel called ‘Eat This, Drink That’ focusing on pairing local and innovative food with beverage pairings. She has appeared as an industry expert on Hell’s Kitchen, Food(ography), Home and Family, and has been featured in Gourmet Magazine, SELF Magazine, Men's Health, Every Day with Rachel Ray, Los Angeles Magazine, Imbibe, The Tasting Panel and and many others.
Christina won the DailyCandy.com's coveted 2008 Sweetest Things Award for Beer For Chicks and graduated from Indiana University with a degree in Journalism.


She is now the Director of Education for the famed Chicago brewery Goose Island Beer
Company.

 

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Jack Wareing

Mixologist and bartender at Dandelyan

 

Jack is an award-winning bartender working at the Spirited 'World's best bar' -Dandelyan in London. 

Jack has an individual approach to cocktail design that won him a coveted place in the coveted Auchentoshan’s New Malt Order along side 9 other of the world's best bartenders. 

Jack brings expertise in using a wide range of beers in cocktails in the most prestigious bars, making great use of dynamic and complex flavours, elevating the world's most popular alcoholic beverage to a higher level.

 

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Valentine Warner

Cook, food writer & broadcaster

 

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Cararina, before setting up a private catering company Green Pea.

With a strong focus on robust, flavoursome food, Valentine believes that a real understanding of excellent ingredients, producers and the natural history of food contributes as much to the plate as the cooking. A very keen outdoors man, Valentine can often be found seeking new adventures outside the kitchen and, most likely, fishing.

Valentine’s first hit series What to Eat Now (BBC Two) on the best food that Autumn has to offer was closely followed by a second series focusing on Summer. He presented Valentine Warner: Coast to Coast(Good Food), in which he travelled the country fishing and cooking his catch, as well as Ration Book Britain (Yesterday) and Valentine Warner Eats The Sixties (Yesterday).

Valentine has been a chef for Great British Food Revival (BBC Two),Love Your Garden with Alan Titchmarch (ITV 1), Country Show Cook Off (BBC Two), Perfect… (Good Food) and My Kitchen (Good Food). Recently Valentine presented Valentine Warner Eats Scandinavia (Good Food) and two series called Hook It Cook It and Valentine Warner’s Wild Table: Canada (Fox).

Valentine has written two best-selling books accompanying What to Eat Now. These were followed by The Good Table: Adventures In and Around My Kitchen and his most recent book What to Eat Next, published in 2014. Valentine has written for the Times, Independent, Countryfile magazine, Great British Food magazine, Delicious, Waitrose Food Illustrated and Olive magazine, to name a few.

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Leonardo di Vincenzo

Founder of Birra del Borgo

 

Leo began homebrewing more than twenty years ago on the side of his work as an academic. What started as a something small changed and grew, maturing into a job as a brewer, leading to the dream of opening his own brewery.

Abandoning his career in academic research, he decided to devote himself to his true passion and began travelling around Europe to rediscover ancient beer styles. Sampling beers, learning the brewing techniques, meeting old German brewers and whimsical Belgians provided an invaluable foundation. It was in Britain where he tasted some of the most interesting beers and he discovered a different brewing culture . Cask Ale had low carbonation, but with a balanced body and fruity notes. 

All these discoveries inspired Leo and gave him courage to try a wider scope of brewing and the adventure of Birra del Borgo began.

Leo kept the Italian influence of food and wine, and while using experimental yeasts, wooden barrels, clay amphora and innovative brewing techniques to create complex and original beers, food culture and designing beer for food stayed at the heart of the brewery's personality.