Brooke Williamson is a Los Angeles chef with an impressive resume and big plans. She was on Bravo’s Top Chef as a runner up, as well as a variety of other television programs. Now she and her husband operate two gastropubs and a four-in-one concept with a seafood restaurant, a coffee shop, a creamery and a whiskey bar.
In this interview at Nation’s Restaurant News, Brooke talks about how surprisingly well American, Scotch, and Japanese whiskey pairs with seafood as well as cured meats and cheeses. She believes whiskey can act much like a wine with the right food.
The unique ideas don’t stop there. Her creamery offers a coffee and milk ice cream with mild flavor and beautiful light color – not what you’d expect from your usual coffee ice cream. She’s also developing an interesting retail store featuring cook books and bar equipment.
Read the full article here: Chef Brooke Williamson talks whiskey, latest concepts