Home carbonators add fizz to seltzers, sodas and even sangria

02/27/2013 | New York Times (tiered subscription model), The

Curious cooks and bartenders are altering soda-making machines to add lively fizz to their favorite beverages. Gregory Brainin, director of culinary development for the Jean-Georges restaurant group, uses a carbonator to infuse flavors into wine and spirits, such as a chili-infused vodka or a quick, bubbly sangria with crisp bits of fruit.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA