Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Mar 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘bartender’

The Scoop: Justin Cardwell leaves BC’s Kitchen

Monday, August 8th, 2016

080816_bcskitchen

 

General manager Justin Cardwell has moved on from the bar at BC’s Kitchen, which he helped opened eight years ago. He has accepted a position as West Coast brand ambassador for the Spanish liqueur, Licor 43. “It’s a vanilla and citrus sweet modifier, is the best way to describe it,” Cardwell said. “It’s become one of my favorite things to play with.”

“I’m looking forward to the chance of spending some time working on the educational aspect of bartending,” Cardwell said. “But it is bittersweet. I’ll miss the drive and the flow of working at the bar and the customers.”

Cardwell’s last day was yesterday, Aug. 7. Bartender Matt Seiter is taking over BC’s Kitchen bar management responsibilities. “I couldn’t have asked for a better person to take over the program,” Cardwell said. “Without having him there, I don’t think I’d be able to make this decision.”

Seiter said he will continue to build the bar program off what he and Cardwell started. “I’m going to change some things,” he said. “Outside of (seasonal menu changes), it’s more developing the program further than what it is right now.”

Readers’ Choice 2016: Favorite Bartender – Tim Wiggins

Friday, July 1st, 2016

062816_bartenders

 

{From left, Tim Wiggins, Ben Bauer, Seth Wahlman and Ted Kilgore at Retreat Gastropub}

Your favorite bartenders of 2016 tell us: What’s the worst confession they’ve heard while tending bar?

Winner: Tim Wiggins, Retreat Gastropub
“I was talking to a boss of a company at the bar. I’m trying to remember the exact quote. It was basically, ‘I’m excited for our new hires because I’ve already slept with everyone in the office.’”

2nd: Ted Kilgore, Planter’s House
“All of the worst things people have confessed are unfit for print. I have worked at mostly classy places and have served Nebraska farmers, exotic dancers and movie stars. The one connection is people sometimes get really weird after a few drinks. … It’s like improv sometimes.”

3rd: Ben Bauer, The Libertine
“It’s mainly the things you see more than confessions. Most recently I had a couple sitting at the bar, and they seemed really happy when they came, but at some point during the meal they got super quiet. Then she just left, and he started slamming cocktails and talking to everyone about how she had just broken up with him.”

Honorable Mention: Seth Wahlman, Eclipse
“A robotics engineer once told me he felt bad about wiping out factory jobs and that his wife was a replacement for his first love. Other than that it’s mostly affairs.”

 

-photo by Jonathan Gayman

The Scoop: Blood & Sand bartender wins regional competition

Wednesday, August 12th, 2015

081215_dtwe

 

Gin and sauerkraut juice were among the ingredients in A Norwegian Abroad, the cocktail that won Blood & Sand’s Matt Osmoe top honors at Bombay Sapphire’s World’s Most Imaginative Bartender regional competition in Nashville on Monday, Aug. 11. It was his first competition outside of St. Louis.

“I was shocked, honestly,” he said. “I had confidence in the cocktail, but it’s a very different ballgame than being behind your home bar talking to guests and getting them what they’d like.”

Osmoe represented St. Louis against five qualifying bartenders from four other Midwest cities: Kansas City, Nashville, Louisville, Kentucky and Birmingham, Alabama. His gin-based creation included egg white, sauerkraut and lemon juices and was served with a side of smoked trout on a bed of dill. “The idea was to compliment the cocktail, which is bright and has a sour umami,” he said. “The side of fish had fat, oil and smoke. The two things combined together really well.”

Osmoe will head to Las Vegas at the end of August to compete in the finals. The format of the four-day mix-off hasn’t been announced, but Osmoe will head to Sin City prepared to do his town proud. “I’m excited to go and hoping to represent St. Louis well,” he said.

-photo by Ed Allen  

 

Readers’ Choice 2015: Bartender of the Year – Ted Kilgore

Thursday, July 23rd, 2015

070115_bartenders

 

{From left, Kyle Mathis, Seth Wahlman and Bess Kretsinger with Bartender of the Year Ted Kilgore}

Whether it’s serving up seasonal cocktails, perfecting the classics or putting new twists on old favorites, this year’s top bartenders won you over with their creativity and craftsmanship. Here’s what they want to mix most when you see them behind the stick this summer.

Bartender of the Year: Ted Kilgore at Planter’s House
The Drink: Gin Soaked Boy
What’s in it: Citadelle gin, Ransom Old Tom gin, Nolet’s gin, sloe gin, fino sherry, cinnamon syrup and lemon juice
Why it’s great: “It’s super refreshing, beautiful and quite boozy. Our bartender Mandi Kowalski actually came up with it, and I love the whole package. The name is also the name of a Tom Waits song, and I love Tom Waits. It also includes my favorite gins and looks phenomenal when you’re drinking it. It’s aromatic, beautiful and nostalgic.”

Second Place: Kyle Mathis at Taste
The Drink: Walla Walla Bing Bang
What’s in it: El Dorado spiced rum, North Shore Mighty gin, Smith & Cross Jamaica rum, passion fruit, cinnamon syrup, grapefruit and lime juices
Why it’s great: “It’s sweet and fruit-forward from passion fruit and house-made cinnamon syrup. I loved the challenge of putting gin and rum together – the botanical nature of gin and sweetness of rum are polar opposites.”

Third Place: Bess Kretsinger at Olio 
The Drink: Ramos Gin Fizz
What’s in it: Boodles gin, fresh squeezed lemon and lime juices, orange blossom water, egg whites, cream and sugar
Why it’s great: “This drink is in honor of Tennessee Williams. He was fond of the (Ramos) Gin Fizz. It’s not a super esoteric drink, but it’s based on his roots. It’s a simple but obscure cocktail.”

Honorable Mention: Seth Wahlman at Eclipse Restaurant
The Drink: Year Old Manhattan
What’s in it: Rittenhouse rye, Cocchi vermouth di Torino, Pierre Ferrand Dry curaçao and Angostura bitters
Why it’s great: “I started this project about four years ago. I batch a full glass bottle of Manhattans and rest them in our storage cellar for at least a year. The cocktail begins to take on sherry- and Madeira-like qualities. … I’m always surprised by flavors I hadn’t picked up in previous tastings.”

-photo by Emily Suzanne

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004