Chef John Howie’s Beardslee Public House Introduces Cicerone

July 23rd, 2014 · No Comments · Beer & Food, Washington Breweries

How often do you hear of someone leaving their position as Sommelier at a respected restaurant to become a Certified Cicerone at a new business venture? Yeah, this might be a first. Paige Zahnle will be moving from Seastar to the new Beardslee Public House; both are owned by Chef John Howie.

Press Release:

BOTHELL, Wash. – Chef John Howie introduces Paige Zahnle as the first Certified Cicerone of Beardslee Public House, Chef Howie’s restaurant and brewery set to open November 2014 in Bothell. Zahnle leaves her Sommelier position at Seastar Restaurant & Raw Bar to join Beardslee Public House as a Certified Cicerone and the assistant to Head Brewer Drew Cluley.

“I was thrilled to hear that Paige passed her Cicerone accreditation,” commented Proprietor/Chef John Howie.  “Paige’s passion for craft brewing and craft beer is unsurpassed and contagious, and it will have a tremendous impact on our crew at the Beardslee Public House.”

The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for guests. Zahnle holds the title of Certified Cicerone, which is the second level of certification. To become a Certified Cicerone, Zahnle had to pass the first level of certification with the Beer Server exam. Then, Zahnle went on to pass a written exam with short answer and essay questions, plus a tasting and demonstration component to be named a Certified Cicerone.

“I’m pleased to be the first Certified Cicerone for the John Howie Restaurant Group,” commented Cicerone Paige Zahnle. “I’m excited to bring the same informative passion for beer to Beardslee as I have for wine to Seastar. I can’t wait to be part of this craft beer, liquor, and food experience!”

Beardslee Public House is set to open in Bothell in November 2014, along with Chef Howie and Distiller Erik Liehdolm’s Wildwood Spirits Co. Beardslee Public House will be a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley. The ale house will feature the finest of local craft brews in guest taps. Beardslee Public House’s restaurant will present brewhouse cuisine, with everything made in-house. The restaurant will grind its own meat, bake fresh bread, and feature a “locker” for aging housemade charcuterie. Burgers, brats, and flatbreads will be highlighted, and housemade charcuterie, cheese and pickled vegetables will compliment the menu. There will be a full-service bar, with popular local wineries on tap. For more information, visit

About The John Howie Restaurant Group:

The John Howie Restaurant Group includes John Howie SteakSeastar Restaurant and Raw Bar, Bellevue; Seastar Restaurant and Raw Bar, Seattle; SPORT Restaurant and BarAdriatic Grill Italian Cuisine & Wine BarBeardslee Public House; and Wildwood Spirits Co.. Chef Howie also recently released the cookbook Passion & Palate: Recipes for a Generous Table. Chef Howie has been honored with an invitation to cook at the prestigious James Beard House in New York City on five separate occasions, representsWashington state annually at the Super Bowl in The Taste of the NFL, is a repeat guest at the Epcot Food & Wine Festival, and has been a guest chef on Celebrity, Holland America, and Radisson Cruises. Chef Howie’s restaurants have received multiple awards for their philanthropic and community involvement, which has provided over $4,500,000 to the national and local charitable organizations they support.


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