EP 355 - Cecile Macasero and Dina Dobkin of Fort Point Beer Company
You\u2019re used to hearing about beer, but in this conversation, we\u2019re pairing that topic with food. Brewpubs and beer-focused bars and restaurants across the country all have their particular takes on menus that incorporate the two. What you\u2019ll hear momentarily shares philosophy and strategy around what people can expect from California\u2019s Fort Point Beer Company, which features full-time culinary director Cecile Macasero.
Cecile has worked at prestigious restaurants recognized with James Beard awards and Michelin stars. He\u2019s organized menus for staff at Google. And as you\u2019ll hear, the things he\u2019s learned elsewhere have helped him conceptualize what food can provide to beer lovers when they visit Fort Point and what it means to create dishes that try to capture the spirit of San Francisco.
Along with Cecile, we\u2019re joined by Dina Dobkin, co-owner and chief brand officer at Fort Point, who sheds additional light on the ideas and processes to create a special on-premise experience for people who visit the brewery to drink and eat.
Together, Cecile and Dina explain why it\u2019s important to have a component of food at a taproom, how their family histories from outside the United States have shaped their own appreciation for food, and how beer and food can find a fun middle ground between what\u2019s interesting and what\u2019s easy to love.