As Spring begins its transformation into Summer, there’s an event that comes along each year called the Atlanta Food & Wine Festival. With it, the best in the culinary and beverage world come together for four days to celebrate, create, teach, learn, and consume. Naturally, I gravitate toward classes ands seminars that focus on cocktails and spirits, but with those, comes the typically exquisite pairing of food.

To kick things off, I attended the Destination Delicious event at American Spirit Works. There’s no denying the beauty of the distillery as you wander around, hugging friends and trying cocktails and food from some incredible restaurants. Also, we can’t forget a seemingly endless supply of Sazeracs from the team at Cure and Cane & Table. One thing that makes events like this magical, are when local bartenders collaborate with brands and create unique drinks to sip on while checking out the food tables. This event was a perfect gateway to the rest of the festival. It’s blend of education and consumption tied in seamlessly as the weekend progressed.

Early Drinks with Nick Detrich & Paul Calvert
The first seminar I attended was Early Drinks, which walked through a brief history of how drinking was closely tied to necessity, rather than the pleasurable hobby most of us treat it as nowadays. For so many, water was either unattainable or sadly undrinkable at all. In order to still get some water in their system, it was commonplace to make ciders. There was a bunch of varieties of apples around (over 6,000), and so they’d crush it up and let it ferment. The natural waters and sugars, along with fermentation, made a decent enough drink for people of any age. Also, a fun word to know is Jacking, which is allowing the pressed cider to freeze and then skimming the ice off to create higher proof, because you’re essentially removing the water from it.

The first Spirit in America: Rum with Wayne Curtis & Todd Thrasher
Things kicked off (and stayed this way): Wayne Curtis’ impeccable knowledge of all things Rum, and Todd Thrasher’s knack for mixing up a few Rum cocktails for us to sip on while Curtis spoke. When they interacted with each other, whether it be by commenting on various recipes or Rums of the past, they complemented each other well. Thrasher just as enthralled by Curtis’ stories as the rest of us. The seminar went by fast because of this. There was a natural flow of things, including the various straight Rums we were also able to try as we learned about it’s historical significance, including the distilling process, the trade, and even marketing strategies of some of the bigger brands.

Masterclass: Breakfast Batched
One of the events that really captivated me, both by the concept itself, and also the folks that hosted, was Breakfast Batched. The 86 Co. put together a series of batched cocktails that paired brilliantly with the food by Chef Andrew Curren. The main point of the event was to teach us how to make cocktails ahead of time, so that you can enjoy the party you’re hosting, while still presenting your guests with fresh drinks. Craig Collins & Jason Kosmas were compelling, offering anecdotes that were funny, but supportive of their class. Take a look at the courses below:

Tasting Tents
Of course, you can’t properly enjoy the Atlanta Food & Wine Festival without attending the tasting tents. Here, you’ll find over one hundred restaurants, bars, or brand represented. From straight whiskey, to cocktails featuring local liqueurs, shrubs and bitters, to beer or wine on the drinking side. On the food side, the list may be too long to begin, but just know that everything from bbq, greens, meats, chocolates, fried delicacies and fancy finger foods were all represented. It’s an place where you’ll meet people doing inspiring things, run into the dearest of friends, and sweat a little bit in the Atlanta sun. It’s a place that brings so many incredible people together. And it’s a place that I look forward to visiting each year.

Each year, the Team Hidi event brings together bartenders, chefs, musicians, and over 1,200 people from the Atlanta community to fundraise more than $370,000 dollars for The Giving Kitchen. The Giving Kitchen provides emergency assistance to Atlanta area restaurant workers facing an unanticipated hardship. I had an opportunity to speak with many of the city’s best bartenders there to ask them what Team Hidi meant to them. 

Ben Richardson, Staplehouse: I lived in Denver during the first couple Team Hidi gatherings so this was my first experience with the event. It was amazing. The support that people show to the restaurant industry by coming out is humbling. Not to say that it is a sacrifice to come to such an event. For me, it was exciting to be able to showcase a beverage while engaging with familiar and new faces in an environment that has so much kinetic energy. The cherry on top is that we are all there to help fund an amazing non-profit that has benefited so many peers and several close friends.

David Chapman, Kimball House: For me, Team Hidi is the perfect representation of what makes the Atlanta restaurant community such a great place to call home. The hospitality behind what we do is so genuine in this town. It’s who we are, not just what we do, and that’s much more than good service, food, or drink at a bar or restaurant. Team Hidi really feels like a family reunion. You get to see tons of friends from other restaurants and so many of our guests. It’s a lot of work to get ready for and busy once it gets going, but there is this eerie lack of panic and stress in the air. Everyone is just so happy to be there and see it all happen. It was incredible to see our guests and friends of the industry be so generous in their donations and time to be there on Sunday to make sure the work of TGK continues.

Miles Macquarrie, Kimball House: Team Hidi is a very personal event for me and all of us at Kimball House. Ryan Hidinger was a dear friend and this event and the Giving Kitchen was started from his long battle with cancer. Originally, Team Hidi was the whole city coming together to support and amazing chef and human and grew into something much larger that can support many in need of medical help in our restaurant community in an industry where health insurance isn’t the norm. The Giving Kitchen is a very important organization to us. 

Kellie Thorn, Empire State South: Too much to put into a few sentences. On a personal level, the people behind Staplehouse and The Giving Kitchen are friends and I love them very much. I have watched the foundation grow from its infancy and what they have achieved and what they do for our community is remarkable and worthy of hero status.

Anthony Porquez, on behalf of Holeman and Finch: Team Hidi means support in an industry where healthcare needs to be more of a priority. Many of us work exhausting hours and push our bodies to the limits that the service industry demands. For many Food &Beverage professionals its in our DNA to over look our own needs in the service of others. There has been a growing trend of care for restaurant staff and it’s organizations like Team Hidi that have led this charge here in Atlanta.

Kaleb Cribb, Holeman and Finch: The idea of raising money for my brothers and sisters in the service industry is one I will humbly join every single time. Knowing that the impetus for this event started from heartbreak, it is inspiring to see what kind of positive influence it has become within our community. I just enjoy being a part of that, and using my tools and skills to contribute the best way I can. Plus, it’s a great reason to see a bunch of friends in one space. That happens rarely in Atlanta.

Jerry & Krista Slater, H. Harper Station:  We have worked in this business collectively over 30 years; from waiting tables, bartending, managing, to owning our own place. It’s hard to put in one sentence what it means to us. But it reflects what we love about this industry. And we love supporting it, and seeing it lift up our own.

Adam Rowe, Leon’s Full Service: Love, respect, support, selflessness, generosity. I am very grateful to live and work in a city that has TGK/Team Hidi. It is a beautiful thing to have people who whole-heartedly care for this industry and are more than willing to help in a time of need.

Paul Calvert, Ticonderoga Club: Team Hidi represents the realization of a righteous goal: taking care of our peers in the restaurant industry when they’re in need. My folks taught me to try and look out for the underdog and for those who may be left out of prevailing systems in society. I feel very fortunate to be a part of Team Hidi because I like being able to help people who live outside of the system. Unfortunately, shitty healthcare in this country has made a project like The Giving Kitchen (and Team Hidi) necessary. Team Hidi certainly inspired us at Ticonderoga Club; we offer healthcare and life insurance to all of our full-time employees.    

While in LA last year, I had the opportunity to taste a peanut butter fat washed old fashioned variation called Graceland. (which also incorporated banana cordial). The flavor profile was incredible and so I immediately started researching more about the process of fat washing, or more simply the addition of a rendered fat within a spirit.

It’s actually quite easy: you mix in the fat of choice (4 oz. peanut butter) with a spirit (1 liter Bourbon) and throw in the freezer. The fat rises up to the top allowing the simple removal of the fat, leaving an infused bourbon that has the flavor and even a slight viscosity. You can experiment with all types of different fats and spirit combos, utilizing nut oils, olive oil, bacon, or even straight up butter to name a few.

Here is the Graceland from the LA Chapter:

While in Portland last fall, I had the opportunity to meet Colyn Fernandez, bar manager of Tasty n Sons. He has a knack for taking care of his guests and a fluidity to making drinks. Next time you’re in Portland, make sure to give him a visit.

Where are you from and what brought you to Portland?
I am originally from Visalia, CA, but lived in Phoenix, AZ for a few years before moving to Portland because of a job.

What do you love most about Portland?
The landscape and weather. It’s the perfect climate in my opinion.

What are you looking forward to most in 2016?
The new restaurants that will open up in Portland.

What time do you usually wake up in the morning?
5:30, working brunch has turned me into a morning person.

Describe your bartending path that led to Tasty n Sons?
I feel like my bartending path really started in the BOH working the line. That’s where I learned organizational skills & time management. I worked at a night club here in Portland as a security guard and KJ, then quickly moved into cooking and barbacking, and eventually bartending. It was fast paced, and high quantity. I then started working at a locally owned greasy spoon, where I managed multiple restaurants, and implemented a cocktail program in one of them. At Tasty n Sons, I originally started working the dinner service, and progressed quickly into the PM backup bartender. When an AM bartending position opened up, I found it to be exactly what I was looking for and applied for the position. Luckily I got it and have been there since.

What was your introduction to cocktails?
My introduction to cocktail was the classics, Manhattan, Negroni, Old Fashion, Margarita. I enjoy drinking the classics, and wanted to master those before moving on to more complex cocktails, and variations.

Where do you draw your inspiration from? Any mentors along the way?
I draw my inspiration from the food I eat and serve. I try to create cocktails that compliment the food. I’ve worked with a lot of great bartenders, and found something to take away from each one.

What is one of your favorite cocktails made by someone else?
The Trident by Robert Hess
1oz dry sherry
1oz cynar
1oz aquavit
2 dashes fee’s peach bitters
served up with a lemon twist

What is one of your favorite cocktails made by you?
The Bitter End
1.5 rye whiskey
.75 campari
.5 fernet branca
2 dashes cherry bitters
served up with a amarena toschi cherry

Where are some of your favorite places for cocktails (local or not)?
Box Social (PDX), The Liquor Store (PDX), Clyde Common (PDX), Rum Club (PDX), Bitter & Twisted (PHX), Marvel Bar (MPLS)

What is the most difficult cocktail ingredient to pronounce?
I would have to say that I hear people mispronounce Cynar and Becherovka most often.

If given $100 and asked to buy all spirits/ingredients needed for a cocktail of your choosing, what would you purchase?
I’d probably stick with my version of a Manhattan: Rowan’s Creek Bourbon, Carpano Antica & Amargo-Vallet. Simple yet delicious! 

For the past couple months, along with directing a documentary on the Sazerac, I’ve also been planning Cuctails, an immersive cocktail program taking place during the Cucalorus Film Festival. Our goal is to provide workshops and experiences about spirits and cocktails. The workshops focus on topics that include technique, history, process and flavor. We are also doing a secret screening open to 80 folks, that will allow them to sip on a cocktail while they watch a film.

The team that made Cuctails happen has been so wonderful and deserve a million shoutouts. Thank you to Dan Brawley, Natalie Lentz, Zoë VanDerPloeg, Margee Herring, Pennie Arokiasamy, Blair Brown, Ian Murray, Curtis Huff, Kyle Hankin, Thomas Bledsoe, Billy Mellon, Ashley Tipper, Carolyn Maher, Nicole Garneau, Haley Halford, Emily Gold, Channing Duke and all of the bartenders and volunteers.

If you’re attending Cucalorus or live nearby, please come out and say hello.You have to register for the workshops you’re interested in by emailing specialprograms@cucalorus.org with subject Cuctails RSVP. Check out the topics and details below. 

Cuctails Workshop: Shaken vs. Stirred - November 13
4:15 PM / Bourgie Nights / capacity: 15 people
Kyle Hankin from Fox Liquor Bar, Raleigh

Shaken, not stirred! Learn the difference between these two techniques and more at this cocktail workshop while enjoying samples of each. 

Cuctails Workshop: New Orleans - November 13
5:30 PM / Bourgie Nights / capacity: 15 people
Ian Murray from Manna, Wilmington

Check out the similarities and nuances of three iconic New Orleans drinks: Vieux Carré, Sazerac, and a la Louisiane. You’ll taste why this magical city is the home of some of the greatest, and oldest, American cocktails. 

Cuctails Workshop: Bourbon - November 13
8:15 PM/ Blind Elephant / capacity: 15 people
Curtis Huff from Blind Elephant, Wilmington

There are many ways to enjoy Bourbon. In this workshop you will try it straight and in a cocktail as you learn about it’s complex history and rich variations. 

Cuctails Secret Screening - November 14
3:00 PM / Bourgie Nights / capacity: 80 people
Ian Murray from Manna, Wilmington + The Sipologist

Come learn about the fascinating history of a classic cocktail through modern-day experts and ancient folklore. 

Cuctails Workshop: Amaros - November 14
4:15 PM / Bourgie Nights / capacity: 15 people
Kyle Hankin from Fox Liquor Bar, Raleigh

Herbal liqueurs are the secret weapon in many bartender’s unique recipes. Come sit and sip as you learn about Amaros, digestifs, and other key ingredients of custom made cocktails.

Cuctails Seminar: Barrel Aging - November 14
6:30 PM / Bourgie Nights / capacity: 15 people
Kyle Hankin from Fox Liquor Bar, Raleigh + The Sipologist

What is barrel aging? What does it do to the contents inside? Come out and taste for yourself the flavors a barrel can add while learning about this seasoned technique. 

Feast For A King brought me to a new part of Portland that I’ve never explored before. That’s one of the things I love most about Portland Cocktail Week as it really gets you to every corner of the city, as the city’s flavor is a main ingredient in the conference cocktail.

It was truly a feast for a king, featuring bites from Carlo Lamagna (Clyde Common), Clare Gordon (General Porpoise), Peter Cho & Johnnie Leach (Stray Dogs) and Victor Deras (Olympia Provisions) and Crown Royal cocktails from Chad Arnholt, Jim Meehan, Ryan Maybee and Tyson Buhler. I was impressed, and absolutely stuffed when I departed later that evening.



After sitting on the Crown Royal throne, I made it a point to shake one of my hero’s hand, Jim Meehan. Only at a conference like this is it completely normal to interact with the likes of world famous cocktail artists. I also love how dedicated the students are to learn at this conference, as well as to fully partake in every opportunity to celebrate at the parties. They are always fully engaged while taking in every experience Portland Cocktail Week has to offer. I try to mimic their enthusiasm and hunger to learn even beyond the conference. 

All images (except the throne) via Portland Cocktail Week photographers.

The luck is gone / the brain is shot / but the liquor we still got.

Coming of age never tasted so good than at Portland Cocktail Week’s Cocktails and Dreams party, sponsored by Beam Suntory. My night started off with the obligatory shot of Beam, followed by a Long Island Iced Tea and an Orgasm. (True story.)

Entering the Bossanova Ballroom was like becoming cast in the original movie in 1988, complete with island themed bites and an MC reenacting our favorite parts of the classic film. In fact, if there were to ever be a Cocktail II, I can’t imagine a better setting than Portland Cocktail Week with it’s immense talent as its inspiration. Hmmm, maybe I’ll pitch that.

Until next year… never show surprise, never lose your cool.

All images provided by Portland Cocktail Week photographers.

One of the most unique experiences of Portland Cocktail Week are its Bar Mashups. Usually set to a theme, they’ll pair up bar programs from other cities with bars in Portland, creating a whole new environment that you’d never get to witness otherwise. They take place all around the city at different venues, usually concurrently, but lasting long enough to make it to a couple each night. They shuttle everyone between them, in a giant loop, which is convenient, but also a vibe in itself. Bartenders always have so much fun, don’t they? 

I was lucky enough to make it out to a few mashups over the two nights they were offered. The first was with Vox Table (Austin) and Shift Drinks (Portland), sponsored by Olmeca Altos, which offered up a lively theme with great drinks (and branded ice cubes).




Next up was the Rye & Multnomah Whiskey Library mashup, featuring juleps, horse betting and grilled cheese! Sponsored by Woodford Reserve. 

For Tiki drinks, it only made sense to visit La Factoria & Expatriate’s mashup. They created a great atmosphere, combining music from the dj with excellent drinks. Sponored by Don Q Rums. 

Lastly, I couldn’t possibly miss the Bordel & Kit Kat Club mashup. Music, Burlesque Dancers, Cocktails, Roses, and an incredible energy. Sponsored by Grand Marnier & Proximo Spirits.

All images provided by Portland Cocktail Week photographers.

As I entered my second year attending and covering Portland Cocktail Week, I was really excited. There was a sense of comfort in knowing a few folks from the previous year as well as optimism at the week’s schedule full of classes, workshops, events, mashups, and after school activities. For those that don’t know, Portland Cocktail Week is a week long immersive study for bartenders from around the world. They come in as students, learning from industry experts and peers with the aim to take the knowledge gained back to their home bars and restaurants. It takes real commitment to be a part of something as intense as Portland Cocktail Week. Yet, even with 17 hour days, the students remain positive and attentive. 

There’s an intimacy of getting together with like-minded folks in order to strengthen your profession. Lush Life Productions, the company behind the cocktail week takes the concept of a convention or conference and completely upends it in their approach and delivery. Everything is branded around students, meaning you can’t miss your classes, you have to attend field trips and satellite events, all while checking in. You’ve got RA’s and ‘upperclassmen’ keeping you in line, while still protecting and educating you along the way. Everyone knows each other and are all focused on the goal of soaking up as much as they can. It’s unlike anything else you could experience as well because everyone is so dang hospitable and nice. 

While in Portland, I had the opportunity to be a fly on the wall in their world. I took classes and attended events. I met so many people and learned so much more. I look forward to continuing to see it grow. In fact, this year they announced that they are expanding Cocktail Week into several new cities in 2016: Baltimore in April, Phoenix in May, Austin in June, Miami in August, Portland in September, and the finale in New York in October. If you are a bartender or in the industry and seek to gain more knowledge, mentors, friends, and experience, you should consider applying for this program.