Welcome certified wine specialist Tom Finigan to the team of contributing writers for Foodservice Monthly with his quarterly column Off the Vine starting in March. With the launch of his VineCrush Consulting, LLC, an education and consulting service on wine, beer and spirits in the metropolitan Washington, DC, area, he is providing ideas and and tools that make wine and spirits education memorable and fun.
Finigan holds a Diploma in Wines and Spirits (DWS) from the Wine and Spirit Education Trust (WSET) and is a Certified Specialist of Wine (CSW) with the Society of Wine Educators, among other distinguished certifications. He came to the DC area in 2005 after two years as Wine Director and Manager of James Beard Award-winning celebrity Chef Ming Tsai’s original restaurant, Blue Ginger.
Look for his first column in March to touch on promoting aggressive beverage training for service staff in restaurants to make them more capable and confident selling wine and beverages to customers rather than relying solely on a manager who may or may not be available or working that night. Tom will be looking to provide helpful tips to restaurateurs who don’t have a somm on staff. Topics can include everything from how to create a list that yields the most profit, intro to little-known grapes/labels that will help set your list apart, food and wine pairings 101.