Whether you turn your dining room into a Bavarian wonderland for the night, complete with discounted steins of hefeweizen and grilled sausages smothered in boatloads of sauerkraut, or host a wine dinner featuring a 10-year vertical flight of rare Cab
Beverage events to benefit your brand
David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.