Garrett Oliver

Best-Selling Author Garrett Oliver is the brew-master of The Brooklyn Brewery, the Editor-in-Chief of “The Oxford Companion to Beer“, and the author of the award-winning book “The Brewmaster’s Table.” He is one of the world’s foremost authorities on beer and brewing and has spoken at more than 800 events in 14 countries. After years of amateur brewing inspired by beers he had encountered during a year in England, Garrett began brewing professionally at Manhattan Brewing Company in 1989 as an apprentice. He was appointed brewmaster there in 1993. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of fine beer. Garrett has hosted hundreds of beer tastings and dinners, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with good food.

Garrett explains how beer is like bread – there’s a big difference between the real and the fake – and how it’s possible to create a great product while growing a responsible, sustainable business.

 

PROGRAM TITLES:

•  An evening with Garrett Oliver

•  Beer, The Universe and Everything

•  Portrait of the Artist as a Young Brewer

•  Beer, the Avatar of the Emerging Food Movement

Full Biography

Garrett Oliver is the brewmaster of The Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer, author of The Brewmaster’s Table, and one of the foremost authorities in the world on the subject of beer. Garrett Oliver began brewing professionally at Manhattan Brewing Company in 1989 as an apprentice. He was appointed brewmaster there in 1993. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of beer. Garrett has hosted more than 800 beer tastings, dinners, and cooking demonstrations in fourteen countries, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with good food.

In late 1994, Garrett joined The Brooklyn Brewery as brewmaster. Many of his beers have won national and international awards. He has served as a judge for the competition of the Great American Beer Festival for twenty years, and has been a perennial judge for the prestigious Great British Beer Festival competition and The Brewing Industry International Awards. He has hosted tastings and talks for many cultural institutions, including the Smithsonian, MassMOCA, the American Museum of Natural History, the National Geographic Society and The Jewish Museum. In the United States, Garrett has made numerous radio and television appearances as a spokesman for craft brewing.

Garrett has hosted beer tastings and dinners at many fine restaurants, cooking schools, and food events including several dinners at James Beard House, Eleven Madison Park, Per Se, Craft NYC, Oceana, The Waldorf-Astoria, Gramercy Tavern, Aubergine (London), Noma (Copenhagen), the Slow Food Cheese Festival and Salone del Gusto in Piemonte, Italy, Restaurant Roberta Sudbrack (Rio Di Janiero), Restaurant Julia (São Paulo), Anthony’s (Leeds), Cape Wine 2006 (South Africa), The Association of Westchester Country Club Chefs, The American Institute of Wine and Food, The Culinary Institute of America, the Sommelier Society of America, The French Culinary Institute, The Institute for Culinary Education, Johnson & Wales University and the 2008 GEL Conference. Garrett was a founding Board member of Slow Food USA and then later served for five years on the Board of Counselors of Slow Food International. He was also a 2009 and 2010 finalist for the James Beard Award as “Outstanding Wine or Spirits Professional.”

Garrett’s first book, The Good Beer Book, co-written with Timothy Harper, was published in 1997 by Putnam/Berkley Books. In 2003 he authored The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food. The Brewmaster’s Table was the winner of a 2004 International Association of Culinary Professionals (IACP) Book Award and was a finalist for the 2004 James Beard Foundation Book Awards. The Brewmaster’s Table was released in a paperback edition in May of 2005 and remains in print.

His book The Oxford Companion to Beer (OCB) was published in October, 2011 by Oxford University Press. Compiling the vast knowledge of 166 experts in 24 countries, covering 1,120 subjects, The Oxford Companion to Beer is the most comprehensive book ever published on the subject. Only nine weeks after its publication date, the OCB had risen to #8 on the Amazon list of overall books, had sold out four printings and headed into a fifth. Amazon.com named the OCB one of the “Best Books of 2011”. Calling the OCB “a treasure trove”, the New York Times said “The Oxford Companion to Beer is a definitive resource not just for beer enthusiasts but for amateur brewers, professional brewers and the thousands of restaurants that serve great beers but are staffed by people who may know little about them.”

Garrett is a graduate of Boston University, and holds a degree in Broadcasting and Film. He is the recipient of the 1998 Russell Schehrer Award for Innovation and Excellence in Brewing, granted by the Institute for Brewing Studies. It is the highest award given within the United States brewing profession. He is also the recipient of the 2003 Semper Ardens Award for Beer Culture (Denmark) and Cheers Beverage Media’s “Beverage Innovator of the Year” Award for 2006. In 2007, Forbes named him one of the top ten tastemakers in the country for wine, beer and spirits.

 

 

 

 

 

Emeril Lagasse

Emeril Legasse

Emeril Lagasse is one of America’s most beloved and recognizable chefs. His hit shows on the Food Network, “Emeril Live” and the “Essence of Emeril” have made Emeril a household name, along with his catchphrases “Bam!” and “Kick it up a notch!” As a national TV personality, he has hosted over 2,000 shows on the Food Network, and is the food correspondent for ABC”s “Good Morning America.” He is the host of “Emeril Green,” and his show “Essence of Emeril” can be seen on the Food Network. “Emeril Live” appears on both the Cooking Channel and Food Network. Read more

Robert Irvine

Robert Irvine

With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. He brings his experience to Food Network as host of Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible.

Chef Irvine’s background coupled with his unique speaking style, makes him one of the most sought after speakers in the world today. On Dinner Impossible, Robert serves stunningly creative dishes for both intimate gatherings and huge crowds, all without warning and at a moment’s notice. On the show, he has cooked on a desert island, in an 18th-century kitchen, in an ice hotel, for cowboys on a cattle drive, for master instructors at the Culinary Institute of America and at the inauguration of Pennsylvania’s governor.

PROGRAMS:

Recipe for Change

In this keynote master chef and businessman Robert Irvine discusses the universal keys to achieve ongoing success and how to navigate change for that success. The concepts that he discusses (and executes) on Food Network’s “Restaurant Impossible” not only apply to restaurants, but virtually all industries and can even be applied to individuals.

Take Aways:
1) Clarify your Goals (Business Plans & Clear Goals)
2) Keep emotional attachment to a minimum
3) Image – first impressions are essential to success
4) Service – quality service will result in return visits & profit.
5) Shortcuts are not always better (quality vs. time)

Health, Diet & Exercise

Robert Irvine was selected by Fitness Magazine as one of the “25 Fittest Guys in America”. Not only is Robert a chef, but he began his culinary training in the Royal Navy giving him great insight into health, fitness and strength. Robert shares his four rules of fitness and uses his culinary background to discuss healthy eating habits, inspired healthy food tips and he also provides motivation for good health through fitness & exercise.

Cooking Demo

Having cooked for Queens, Presidents and royalty from around the world, Chef Irvine will demo a wonderful three-course meal for your attendees. Robert not only cooks a great meal with his unique style, but he will discuss healthy alternatives all while interacting with the crowd.

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Robert Irvine Books

Full Biography

Full bio coming soon