Sept. 21, 2009
Peter D’Souza, associate professor in the department of hospitality and tourism at the University of Wisconsin-Stout in Menomonie, can offer tips on how to pair food and wine. D’Souza will share his expertise during UW-Stout’s Sips for Scholarships event Oct. 2. He is available to give a preview of his presentation.
For instance, wine is food in liquid form, D’Souza said. He describes both as having flavor, texture and taste as common traits. The approach, he said, is to match the common traits when consuming wine with food.
Wine should always complement the food, never overpower, D’Souza added.
D’Souza has expertise in the areas of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. He coordinates the university’s full service restaurant Rendezvous, which is managed and operated by senior students in the hotel, restaurant and tourism management program. D’Souza is a graduate of the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, India.
Before coming to UW-Stout, he was a chef for the Taj Mahal Intercontinental Hotel in Bombay, and specialized in French, continental and Indian cuisine.
To schedule an interview, contact D’Souza at dsouzap@uwstout.edu or 715-232-1491.
