Brewery News: WA: Beardslee Public House confirms Paige Zahnle as its first Certified Cicerone

The word Cicerone (pronounced sis-uh-rohn) has been chosen to designate those with proven expertise in selecting, acquiring and serving today’s wide range of beers.  The titles “Certified Cicerone®” and “Master Cicerone®” are protected certification trademarks. Only those who have passed the requisite test of knowledge and tasting skill can call themselves a Cicerone. If you want to see the full scope of what a Master Cicerone® should know, click here to see the Master Cicerone® Syllabus. -source, Cicerone.org

With a tentative opening this November, Chef John Howie is happy to announce assistant brewer - Paige Zahnle - has received award of Certified Cicerone®. With this award Paige now has the confidence to not only brew exceptional beer and leave her role as Sommerlier at Seastar Restaurant & Raw Bar. 

 “I was thrilled to hear that Paige passed her Cicerone accreditation,” commented Proprietor/Chef John Howie.  “Paige’s passion for craft brewing and craft beer is unsurpassed and contagious, and it will have a tremendous impact on our crew at the Beardslee Public House.”

This also marks the first employee, of the John Howie Restaurant Group, to hold the title of  "Certified Cicerone®". 

“I'm pleased to be the first Certified Cicerone for the John Howie Restaurant Group,” commented Cicerone Paige Zahnle. “I’m excited to bring the same informative passion for beer to Beardslee as I have for wine to Seastar. I can’t wait to be part of this craft beer, liquor, and food experience!”

More on Beardless Public House and Wildwood Spirits

Beardslee Public House is set to open in Bothell in November 2014, along with Chef Howie and Distiller Erik Liehdolm’s Wildwood Spirits Co. Beardslee Public House will be a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley. The ale house will feature the finest of local craft brews in guest taps. Beardslee Public House’s restaurant will present brewhouse cuisine, with everything made in-house. The restaurant will grind its own meat, bake fresh bread, and feature a "locker" for aging housemade charcuterie. Burgers, brats, and flatbreads will be highlighted, and housemade charcuterie, cheese and pickled vegetables will compliment the menu. There will be a full-service bar, with popular local wineries on tap. For more information, visit http://facebook.com/BeardsleePublicHouse.

About The John Howie Restaurant Group:

The John Howie Restaurant Group includes John Howie Steak; Seastar Restaurant and Raw Bar, Bellevue; Seastar Restaurant and Raw Bar, Seattle; SPORT Restaurant and Bar; Adriatic Grill Italian Cuisine & Wine Bar; Beardslee Public House; and Wildwood Spirits Co.. Chef Howie also recently released the cookbook Passion & Palate: Recipes for a Generous Table. Chef Howie has been honored with an invitation to cook at the prestigious James Beard House in New York City on five separate occasions, represents Washington state annually at the Super Bowl in The Taste of the NFL, is a repeat guest at the Epcot Food & Wine Festival, and has been a guest chef on Celebrity, Holland America, and Radisson Cruises. Chef Howie's restaurants have received multiple awards for their philanthropic and community involvement, which has provided over $4,500,000 to the national and local charitable organizations they support.
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