Results tagged: James Beard Foundation

Paul Tanguay and Tad Carducci channel their love of the romance, traditions and hospitality that surround the art of the drink into Tippling Bros., their NYC-based beverage consulting business. From developing innovative wine and beer-based cocktails to running cocktail competitions and educational seminars they're focused on fulfilling a common goal--to help the world drink better. Laren Spirer sat down with Tanguay and Carducci recently to find out how they got started, the story behind their "mock tequila" and what they eat and drink when they're off the clock.

LS: How did the two of you meet and decide to create the Tippling Brothers?

Tad Carducci: We took a class about three years ago - the first ever BAR (Beverage Alcohol Resource) class - and we met there and instantly kind of clicked. We have similar sensibilities, and we realized that we had a very good friend in common. Since that class, we immediately started talking about this idea - wouldn't it be great if we could take the passion and the knowledge and start our own thing?

Paul Tanguay: Start educating, start teaching, start spreading our knowledge.

TC: A few months later, we both quit our jobs and did it. Obviously we had lined up a few clients, and since then we've been going at it. Tippling Brothers has its own life now; it has grown faster than we anticipated it would.

As part of its "New York Diet" series New York Magazine recently invited James Beard Foundation Outstanding Chef Dan Barber to chronicle his meals for a week. Aside from learning that Dan does most of his eating in the kitchens of Blue Hill and Blue Hill at Stone Barns, we also discovered that he consumes a remarkably consistent, and simple, breakfast: a mystery power shake mixed up each morning by his girlfriend, writer Aria Sloss.