Remove 2021 Remove Bar Management Remove Highball
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Meet the Winner and Finalists of VinePair’s Best New Bartender Competition

VinePair

VinePair managing editor Tim McKirdy and director of strategy and innovation for Hotaling & Co. Pedraza whipped up a White Negroni -inspired highball with gin, Bitter Bianco, vermouth, raspberry apricots, and grapefruit. In November 2021, she landed a job at Avanzare , an Italian restaurant in Springfield, Mo.,

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Fermentation for Flavor and Opulence with Sebastian Tollius of Clemente Bar

VinePair

Taking Time to Develop The seeds for the ideas that took root to become the menu at Clemente were planted in 2021 when Chef Humm removed all animal products from the menus at EMP. Once the fermentation reaches where they want it to, the team vacuum seals the miso in manageable units and freezes it to kill any further fermentation.

Bar 105
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Kayla Saito: From Nashville to koji fermentation classes, this is one bar professional making a stamp on the industry

Australian Bartender

Her Australian resume is impressive – from being part of the team at Black Pearl to managing the bars at first Leonardo’s and then Capitano, to group beverage manager of the Aru, Sunda, PARCS and Hotel Windsor group. At the masterclass, Saito served up a highball with, in her own words, a deep nod to Yakult.

Bar 98