SEPTEMBER 2007: AROUND THE STATE, ON THE JOB
Is sir
in the mood for a stout or an ale tonight?
MAKE ANOTHER MARK in the “only in Oregon” column.
Meet Red Star’s new beer sommelier.
Sara Parker-Sheppard joined the staff of Red Star, an upscale
downtown Portland tavern, three years ago and was most recently
the restaurant’s assistant manager. But now the
26-year-old is one of the world’s few beer sommeliers.
She’s in charge of pairing Oregon’s considerable
array of tasty microbrews with the restaurant’s upscale
menu.
“Mostly we’re trying to educate people about beer
a bit more,” says Parker-Sheppard. “People are more
used to pairing food with wine.”
She admits that she’s still refining her palate, but
she’s aiming high. “I want to pinpoint certain
tastes and flavors in the beer and then combine that with the
perfect food.”
The results include fried Walla Walla onions and romescu sauce
paired with a Caldera Pilot Rock Porter; pulled-pork sliders
with grilled watermelon and white cheddar paired with a Mirror
Pond Pale Ale; and grilled Oregonzola-stuffed figs paired with
Rogue Shakespeare Stout.
And Parker-Sheppard’s favorite beer? “It really
depends on my mood,” she says. “But if I
can’t decide, I’ll always order a
stout.”
CHRISTINA WILLIAMS
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