Macadoodles provides guidance for selecting beer, wine
Posted: July 1, 2012 at 6 a.m.
Readers of the Arkansas Demo- crat-Gazette have rated Macadoo- dles among the newspaper’s Best of the Best businesses in years past, and likely for more than just their selection.
Macadoodles has an educated staff with knowledge of event plan- ning, food pairing and spirit mixol- ogy — along with a generous selec- tion of libations, a meat-and-cheese case, cigars and a variety of party accessories.
Macadoodles emphasizes cus- tomer service and selection and has an expanding customer base, owner Roger Gildehaus said.
“We continue to develop new and exciting locations. We have four locations in two states, with the fifth well on its way,” he said.
Kathy Cox works in the wine room at the Pineville, Mo., location and has observed how the former choice of wine was once as simple as red or white but now is consid- ered less of a choice and more of a destination.
“With a plate of pasta and a sip of Pinot Grigio, you are in an Ital- ian cafe,” she said. “An afternoon in front of the grill with a glass of Malbec puts one in Argentina. To enjoy your picnic in Napa, just open a California classic Chardonnay, or a day spent motoring to the area’s many local wineries is a happy, sparkling bottle of Moscato. “No matter where the journey takes you, Macadoodles is the des- tination for wines from around the world or your own backyard,” she
said. Beer, too, is being viewed as more
than just a frothy barley beverage. The diverse brew can be used in many ways, such as an ingredient in barbecue sauce. Macadoodles’ selection of beers comes from dozens of countries and includes hundreds of selections, sporting flavors including chocolate, smoke and strawberry.
“Beer goes wonderfully with ev- erything from barbecue to bread to marinades and sauces,” Cox said. “Add depth to your cooking with a specialty beer from Macadoodles vast selection. Transform your rib recipe by trying the addition of smoked beer, Bavarianize your cheese soup with a cup of pilsner, or grab some locally produced brats to soak in a beer broth be- fore grilling.”
Staff members — including Chad, Scott and Jeremy — are the Macadoodles beer experts and as- sist customers in finding the most appropriate brew for the occasion or palette. Macadoodles also of- fers staff contributions of beer-en- hanced recipes.
More information is available online at macadoodles.com
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