No. 18
Steve Olson: Dean of Mezcal
Talks Drinks with Dinner
Steve Olson: Dean of Mezcal Talks Drinks with Dinner
The Banter
The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.
The Conversation
The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.
THIS EPISODE IS
BROUGHT TO YOU BY
WITHUM IS A NATIONALLY RANKED ADVISORY AND PUBLIC ACCOUNTING FIRM PROVIDING TO BUSINESSES AND INDIVIDUALS ON A LOCAL-TO-GLOBAL SCALE
MAGYAR BANK IS YOUR ONE STOP SOLUTION FOR ALL YOUR BANKING NEEDS, HELPING FAMILIES AND BUSINESS REACH THEIR FINANCIAL DREAMS SINCE 1922
ESCAPE TO THE HELDRICH HOTEL, A LUXURIOUS HOTEL IN THE HEART OF DOWNTOWN NEW BRUNSWICK. A PLACE WITH INDEPENDENT SPIRIT THAT GIVES YOU A GREAT STORY TO TELL WHEN YOU RETURN HOME.
STEVE OLSON
Steven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he’s gone on to be a writer, consultant, educator, and lecturer.
He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.
In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.
THE INSIDE TRACK
The Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.
“I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun...”
Steve Olson on The Restaurant Guys Podcast 2012
BE A PART OF OUR FAMILY
MARK & FRANCIS INVITE YOU TO BECOME A "RESTAURANT GUYS REGULAR" TO GET ACCESS TO EXCLUSIVE EPISODES, BEHIND THE SCENES BONUSES, INVITES TO "REGULARS ONLY" IN-PERSON EVENTS, AND MORE DELICIOUS EXTRAS!
