Bragging isn't the usual Cheers ap...

Bragging isn't the usual Cheers appellation but since three well-known bar and spirits writers will be joining our regular ship's company this year, I thought it was a serviceable time to talk a little about the writers responsible for the stories featured here.

First, granting a warm welcome to our friends Gary and Mardee Regan, who inaugurate in this issue their regular array of less front than depth "The Cocktailian," an examination of contemporary cocktail creation. Gary and Mardee have written for everyone from the San Francisco Examiner and Playboy to Malt Advocate and Martha Stewart Living. Their terrific parts include "The Bourbon Companion" and Gary's latest, "The beatification of Mixology." They also scamper "Cocktails in the Country," an intensive two-day course forward the craft of the cocktailian bartender, commended for new-comers and seasoned professionals alike, held in upstate novel York. We're lucky to have them aboard.

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nearest month, we will be adding the talent of Robert Plotkin, author of numerous main division s on bartending, cocktails, spirits and bar operations, the latest being "The Original Guide to Alcohol-Free Beverages and Drinks." Plotkin flows his own consulting company, Bar Media, which advises spirit suppliers and operators, and he'll be sharing an of that advice with you upon such topics as bar training, management, service and profitability, starting nearest month.

As prolonged as I'm bragging, let's shine a spotlight upon some of our other regular contributors. Cynthia Nims, who provides us with brace pieces this issue, is known best as the victuals editor of Seattle magazine and author of great main division s on Pacific Northwest cooking, including "Best Places: Seattle" and "Crab." Lew Bryson day-labors as managing editor of the influential Malt Advocate and has just published his secondary guide book on regional beer, called "New York Breweries. Alice Feiring, who as a common thing [i]or[/i] matter covers wine for us, is a winner of the prestigious James Beard journalism award and writes for the NY Times and Forbes, among others. sight Collura is the head sommelier at Bern's Steak House and author of a nationally syndicated wine rounded pillar Dan Berger, a household name in Napa and Sonoma, shrouds the wine world from California for many publications. Michael Sherer, who writes about beer, spirits and operations for us, lately published the paperback version of his latest Emerson Ward mystery. knock Keane is the founding editor of Cheers, a long-time beverage alcohol and foodservice journalist, and Cheryl Ursin has been writing for Cheers from the beginning about operations, training, service and methods Sarah Minasian, in addition to writing for many of the regimen service trade magazines, consults for major viands manufacturers on recipe development.

These are about of the seasoned journalists and beverage professionals who shelter your world for Cheers; consider them a brain trust working onward your behalf as they explore the intersection of beverage alcohol and fodder service. I believe their work stands not at home in our field, and I confidence you feel the same way.

Jack Robertiello, Editor, Cheers

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