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Sep 22, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Ones to Watch 2017: Zac Adcox of Blood & Sand

January 1st 01:01am, 2017

OTW_Zach_Blog_Jan17

 

Title: General Manager, Blood & Sand
Age: 22
Why watch him: He’s a barely legal oenophile.

 
How to take over

Be young. Be bored with your scenery. After high school, move from Phoenix to Baltimore to live with your dad and stepmom. At night, sit around the kitchen table drinking wine with them because you have no friends.

Get a busboy job at a French bistro. Try foie gras for the first time paired with a glass of Sauternes. Freak out. Study wine every free moment you have, even though you’re still just a busboy. Get promoted to server and sell more wine than anyone in the restaurant.

While other kids your age are begging older siblings to buy them cases of Natural Light, loiter in liquor stores until employees notice you taking photos of wine labels. Approach friends, strangers – whoever will listen – with the picture of the next vintage and varietal you need to try and say, “Please buy this for me.” Do this for a year.

Consider it a big life event when a liquor store salesman lets you buy something without showing ID. Buy a bottle of Châteauneuf-du-Pape.

Take your girl to New York City for a fancy dinner. Realize no one is going to sell you wine, then bury your face in the wine book for a half-hour until a sommelier finally approaches the table.

Travel to St. Louis for the first time to take your certified sommelier exam. Celebrate your passing with dinner at Blood & Sand. Love the restaurant so much that you ask owner TJ Vytlacil if you can work there. Find out he just sold the place. Be persistent.

A few weeks later, move to St. Louis to work at Blood & Sand even though you’ve only been there once in your life. In three weeks, sell more bottles of wine than Vytlacil sold in the previous six months. Take over the front of house; run the wine program; be unstoppable.

Turn 22.

Photo by Carmen Troesser

By Julie Cohen

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