That’s the spirit: Chain restaurants find many cooking applications for beer, wine and liquor

Wine: It’s not just for drinking anymore. Sure, we’re imbibing the fruit of the vine in steadily growing quantities: Per-capita consumption in the United States reached an estimated three gallons in 2007, and demand continues to surge as members of the Millennial generation discover its charms. But corporate chefs, responding to patron awareness and receptivity, have embraced wine, as well as other popular alcoholic beverages, as front-and-center ingredients in a range of innovative menu

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