Category: Vacations
Bartenders, Marketing, reviews, Vacations

What is The Bar Institute?

The Bar Institute The Bar Institute is a new series of annual events around the US, dedicated to many areas of skill development for bar industry types. I have just returned from three days attending the Bar Institute in Phoenix, Arizona. There should be several posts to follow about a number of excellent individual events I attended, but I want to start with an outline of exactly what goes on at a Bar Institute, what it is, and what it is not. I think this is important because the BI's marketing materials give a slick and beautiful idea of what kind of people would benefit from attending, they leave out a lot of detail about what to expect. I think that might leave a lot of people who should go hesitant to do so, and hopefully this may help a few of you decide to take the plunge. Bar Institute is the direct descendant/successor to the education component of Portland Cocktail Week. This is an excellent pedigree, and it is good for the industry to see the program expanded to other geographic areas. This year, there are five regional gatherings, and a national event to culminate the year. The northeast and southwest regionals have already occurred, in Baltimore and Phoenix, and the remaining 2016 cities are Miami, Austin, and Portland, with the national event in New York. BarInstitute 2016 Map The specific content from one city to the next will vary, as will the presenters, but the categories will be the same throughout. The three main categories are:
  • Advanced Bartending & Technique. These classes cover subjects ranging from skills and techniques, to the use or creation of specialty ingredients, to customer interaction, with some oddball but useful classes like one on the differences in creating a menu for a large, mature market, versus a smaller one. This last subject came up in several classes I attended, and I mention it here specifically because I think it is an important point of failure for a lot of otherwise promising projects in cities like Columbus where I live.
  • Bar Management & Ownership. More classes were offered in this category than any other, which reflects the Bar Institute's underlying focus on the somewhat novel concept that with this much money flowing through this industry, it really ought to be profitable for somebody. The selections here range from nuts and bolts things like costing a menu or reading a cash flow statement, to aspirational stuff like assembling a staff that will make you proud. Each regional BI has a different focus, and many sessions in the southwest event were centered on the design aesthetic from lighting to upon what what you decide to let your customers set their asses.
  • Consulting & Ambassadorship. For those professionals who aspire to challenges (and income) beyond crafting drinks, but who don't incline toward the eternal dance with fiscal death that is bar ownership, the modern cocktail industry offers a host of jobs, large and small, to satisfy that urge. The classes in this category focus on these opportunities, with some additional insights on how bar workers and owners can leverage these services as well.
  • Proprietors 360. This is a special category of classes, all of which are offered by the principals of Proprietors, LLC, the bar ownership and consultant group behind Death & Co, and many more. These classes cover subjects in all of the first three categories, but offer a cohesive set of real-world examples that ties them all together.
  • Electives. Many of these classes focus on professional health and wellness issues for bar professionals. Like athletes, a bartender's body is their livelihood. Other classes hosted discussions about entertainment and work life balance. A session on the increasing opportunities for women in the upper professional ranks turned out to be especially timely....
As a whole, the aforementioned subjects form the meat of the curriculum for Bar Institute, and are almost all one hour classes. They run from 10:00 AM to 3:30 PM on Monday and Tuesday, with half hour breaks in between. Attendees may attend any and all classes that they wish. There is no advance signup for classes, so seats are allocated on a first arrived, first taken basis until the room is full. Most classes had plenty of room, however. As for the one or two I attended that completely filled up... bartenders are friendly folk and make room where it is to be had. Just be prepared for a good bit of The Grass is Greener feeling, as there are between five and eight offerings during each block. The other two major daytime elements of Bar Institute are the Upfronts and the Exhibition. The Upfronts start about the time of the last class, and run until dinnertime. These are a bit like TEDTalks. Each Upfront is a presentation by the management and ownership of a particularly interesting establishment in the region, showcasing their concept, menu, and other elements of their story. The Upfronts are entertaining and a good look at how many different ways there are to successfully put together the granular sort of concepts covered earlier in the classes. The Exhibition is essentially the trade show floor of Bar Institute. It is open on Sunday afternoon and all day Monday and Tuesday. It is the only real daytime "content" on Sunday, so I wold recommend you take the time explore it a good deal on that day, as you will not have the time to do so if you take advantage of all the other offerings on Monday and Tuesday. The Exhibition at Southwest was not particularly large, but still had plenty of interesting stuff, more stuff, in fact, than an attendee could take in if he or she attended a full slate of classes and Upfronts. Gentleman Jack had a booth that was larger, and better decorated, than some good bars I've been in. At various times, they offered a photographer taking professional headshots, a social media maven presenting a mini class in Instagram PR, and make your own bitters workshops with fellow exhibitor Hella Bitters. Other brands, large and small, offered tastings and cocktails throughout the day. Local Phoenix bars rotated through a mini "Upfront" booth, showing off their stories and their drinks. and there were other offerings that don't fit into these categories as well. Hopefully, I'll get to some posts about individual elements of the Exhibition before I run out of steam. JDParty Evenings are obviously an important part of Bar Institute. To paraphrase Cyndi Lauper, "Bartenders, they wanna have fun." Specific evening entertainment varies from city to city, of course, but at southwest, attendees were offered two nights (Monday and Tuesday) of sponsored free food, drink, and entertainment for dinner, and two late nights (Sunday and Monday) of free drink and frivolity. (Warning: Chain-shooting coconut rum after an evening of good cocktails can make that morning class you were looking forward to seem awfully optional when the sun comes up.) That wraps up most of the kind of details I think potential attendees might be interested in, but aren't really covered by Bar institute's own promotional stuff. I want to finish with what Bar Institute is not. It is not Tales of the Cocktail. Nor is it trying to be. First off, it is a butt-load cheaper. Aside from travel expenses, total cost of attending a three day Bar Institute is twenty five bucks. Total. That's for admission, dinners, parties, and all the classes you can go to without a time machine. BI classes are very different in character to Tales sessions. Classes are smaller, more focused on serious subject matter, and have more opportunity for give and take discussion. Individual Bar Institute classes are not sponsored, however, so there are no cocktails provided during them. The upsides are that there is no bandwidth wasted on promoting sponsors, and your chances of remembering what you learned are vastly higher. The downsides are, no drinks, a dearth of crazy over-the-top demonstrations, nothing outright weird, and no drinks. Your day-drinking opportunities at Bar Institute are limited (with some exceptions during the Upfronts) to the Exhibition, where you will have to make do with local original cocktails, lounging in a tent on floor cushions while sipping Chartreuse, or guzzling Hennessey XO. [caption id="attachment_11217" align="aligncenter" width="1500"]Caveat: Unless you are Stuart Little, you will not be receiving enough XO to actually "guzzle".... Caveat: Unless you are Stuart Little, you will not be receiving enough XO to actually "guzzle"....[/caption] In short, Bar Institute is not the immersive, possibly overwhelming, experience that Tales is. Tales is a celebration, with some very serious underpinnings. Bar Institute is a serious endeavor, made fun.abc
Killing Time, Las Vegas, Rule 2, Tiki Month 2014

Frankie’s Tiki Room Is In For Tiki Month

1397760_10151979202609274_682855638_o Each year, more and more folks join in the understanding that if Man ever needs Tiki, its drinks, its ambiance, its vibe, he needs it in the dark, cold days of February. Warm tropical breezes, short-sleeved, festive shirts, and lots and lots of rum are just what the doctor ordered to fend off the gloom! On the same day I got the two cool new mugs I want to talk about below in the mail, I got a tweet that the purveyors of said mugs, Frankie's Tiki Room in Las Vegas is on the Tiki Month bandwagon! (Caveat: I am aware that since Frankie's is a Tiki bar, this is not exactly an heroic leap 'cross a chasm of faith for them. Still, every solider I can recruit is welcome in my battle to warm February with passionfruit and cinnamon!) I first became aware of Frankie's about two years ago, which makes me sad, because the last time I got to go kill someone in Las Vegas was three years ago! So if you live in Las Vegas, or are having a small event there, and want a really great murder mystery party, do give me a call. I'll even discount my travel expenses to make it a better deal for you, just so I can visit Frankie's. (Further caveat: I always discount travel expenses to Las Vegas, because... craps tables.) Anyway, part of my annual Tiki Month tradition is treating myself to a few new mugs. These two from Frankie's will likely get the most use this year of the new ones, and will likely be among my top five overall.
Wild Watusi—from Frankie's Tiki Room in Las Vegas
And
Bombora Blast Tiki Mug
Bombora Blast—from Frankie's Tiki Room, Las Vegas
I like both these mugs for both aesthetic and practical reasons. As a matter of personal taste, I like cleaner designs. The Watusi has a nice scary Tiki face, but you don't lose the facial features among scores of notches all around them. The Bombora is a volcano, which I love anyway, and is a very clean design. I only question the decision to not have the little Tiki man on the front be depicted throwing a virgin up into the caldera. Gotta keep the gods happy, you know. As a practical matter, These things are the right size. Too many really cool mugs consume well over twenty ounces, which is just too damned much because:
  1. Given the strength of many Tiki drinks, that is just not a good idea.
  2. I appreciate the variety in Tiki drinks, as do my guests, and having a twenty three ounce drink will fill you up with only one taste experience.
  3. There is no way you are getting through a drink that big without all the ice melting into a watery mess.
More mugs the size of large highballs, please!abc
reviews, Vacations

Bar Review: Rye in Louisville

VISUAL | RYE
The good photos in this post can be found larger on Rye's site.

Rye is a restaurant and bar located in Louisville, Kentucky, and while I am sure I'm not revealing any secrets to residents, people who visit Louisville should keep in mind that the corner of Market and Campbell is an outstanding location to both eat and drink. Rye occupies a narrow, renovated, brick two-story with an attractive patio and extensive kitchen garden outside. They have their own parking, though I have no idea how sufficient it is, as our visit was late on a Sunday evening. The main floor is split into two fairly equal parts, the dining area and the bar. The barroom is huge, with high ceilings and lots of open floor space. The bar itself is a massive, light-colored, wooden surface with very heavy iron and wood stools that provide seating for 6-8 guests at each end of the bar, with a wide standing area in the center. I really like this design element in a bar as this stretch provides patrons access to the bartenders when the place is packed. The rest of the room is fairly open, with the length of the opposite wall lined with standing height shelf-tables, complete with more stools. There is plenty of light as well. The overall feel possesses that vaguely 20's vibe that seems so de rigeur of craft bar/restaurants these days, but completely avoids the twee bits which send such decor over the edge in many instances. We ate at the bar, and I will start with the food. To be honest, I was really paying attention only to the drinks when we arrived, so the extraordinary quality of the food caught us pleasantly off-guard. The "Coulotte Steak" was a perfect medium rare, no ordinary feat in itself for such a thick cut. And while I must admit to usually viewing any significant sauces on my beef as distractingly gilding the umami, the gorgeous one offered here complimented the meat both to the eye and to the tongue. The triple-cooked fries we shared were exactly what french fires are supposed to look and taste like. I think we may have been the last customers of the night, and the kitchen had already started to break down the fryer when we came in and ordered. Instead of saying it was too late for the fries, or some other excuse, they set it back up and got us our deliciousness. This is called a desire to take care of the customer.... The real highlight however was the Berskshire Pork Chop my wife had. Delicious, but what struck me was that it was every bit as moist and tender as my steak. That is something you just don't see with modern pigs. I understand that Rye buys their pigs whole and cuts them on site, so our chops had likely still been part of a whole pig that morning.
Rye Pig
They do other interesting things with pig, too.
All in all, chef William Morris knows what he's doing, as you can see from all the time I've spent on the food in a bar review. Our bartender was Ben Greer, and he took great care of us, even when I lingered over dinner on a Sunday night where he might otherwise have gotten home at a reasonable hour. Thanks, Ben. The back bar at Rye is not one of those showy craft bar walls with the bewildering floor to ceiling selection of bottles you will never get around to trying. It being Kentucky, they simply spread out their excellent, sizable collection of whiskeys all the way down the back shelf. It didn't surprise me that they had a truly impressive selection of ryes, in addition to all those lovely bourbons. The rest of their more than sufficient inventory is tucked away, leaving a neat, uncluttered arena. Rye Backbar The cocktail menu holds two pages of a variety of originals, as well as a page of suggested classics. The offerings tend toward the strong and aromatic, but there are enough lighter efforts to keep any responsible drinker happy. Among the real standouts is their Santa Anita, which is made with Cerrano-infused tequila, a bouquet of citruses and cilantro, and Hellfire Bitters. We were warned it was spicy, and it was. But lordy was it delicious, and seriously refreshing, too. Even if you aren't usually a fan of spicy cocktails, I recommend giving this one a try. Of course, you also learn a lot about a bar staff by going off the menu, and the slightly modified Whiskey Sour, complete with Peychaud's-garished froth, was just as delicious. Rye features fresh juices and house-made syrups, of course, but these days that could just mean the kitchen boils up some simple every Thursday. Not here. Any time I can have a fifteen minute conversation on the making and application of bar syrups, I a) am in cocktail geek heaven, and b) can tell there is going to be all manner of clever and interesting flavor offerings for the clientele. (Beyond those I personally sampled, that is) To wrap up, I'll come back to where I started. If you live in Louisville and haven't tried Rye, why on Earth are you waiting for me to tell you to get down there? And if you plan to visit Louisville, I don't think you'll go wrong making an evening of it at Rye. They're on Open Table, so set up your date. They are also on Twitter @RyeOnMarket, and their feed is active and full of information and good pictures. Oh, and a quick thank you and shout out to Lindsey Johnson (@LiveTheLushLife on Twitter), who sent me to Rye, and who has been a wealth of knowledge about all sorts of places to perch, in Louisville and elsewhere.abc
Bartenders, Blogbarcrawl, reviews, Vacations

Bar Review: Liberty in Seattle, WA

I had a chance to visit Seattle this Summer with my family. Since we had the kids with us, I didn't get a chance to do a real detailed exploration of this, one of America's premier cocktail towns, but I made sure to have enough time to hit a few highlights, and to get a feel for the general cocktail environment in town. For a variety of reasons, I will lead with a review of Liberty, at 517 15th Ave. E. (@LibertyLovesYou on Twitter) Liberty is the love child of cocktail warriors Andrew Friedman and Keith Waldbauer. Andrew started Liberty in 2006, with Keith joining him later, so that makes this a very well-established and long-lived high-end bar. I've known, or at least "internet known", Keith since I started blogging, as his now fallow Moving at the Speed of Life was one of the first cocktail blogs I read and among the first such blogs written by a working pro. Liberty and its owners take great care to characterize it as "just a neighborhood bar", rather than some Fancy Dan Craft Bar. This is a load of bull fritters. I insist that this is a fabulous, high-end bar. From the back wall (pictured above) full of a head-spinning array of ingredients headlined by a magnificent but not over the top selection of whisk(e)ys, to the menu filled with a great selection of classics and modern creations, to each and every drink that I saw placed before me or any other customer, Liberty is a cocktail lover's dream. This is place with drinks like the Point of No Return, which simply lists fire among its ingredients. (If you visit Liberty, be sure to try one. It's both delicious and a lot of fun to watch being made.) There is also an excellent balance between the types of drinks on the menu. Andrew and Keith offer not just a wide variety of spirit bases and flavor profiles, but also what I'll call "levels" of drinks. Many craft palaces I enter have menus of naught but ridiculously baroque concoctions that will be awesome to talk about with one's fellow geeks at Tales of the Cocktail, but are too bitter, complex, or simply weird for anyone else. There are drinks here for the snob who isn't "on duty" that evening, and the "training wheels" offerings still have something of interest to be learned from. That said, Liberty also really is a neighborhood joint. Liberty's location is one of the things that really strikes me about it. It is is located on a fairly modest stretch of retail shopping in a quiet residential neighborhood, rather than in the restaurant, tourist, or entertainment districts where most "serious" craft bars dwell. Tourists like me are an anomaly in Liberty, and businessmen drinking here are likely doing so on their own dime, rather than an expense account. As a result, the prices are almost shockingly modest for such offerings. To satisfy the Licensing Gods' demand for food service, not to mention that of any reasonable drinker's stomach, Liberty has the elegant and tasty solution of devoting about five feet of its bar to a sushi counter, with one or two cutters as demand warrants. The place has that well-used feel of many older bars, the kind that have been open forever, have seen weddings and wakes, sometimes for the same customer, yet never ever feel run-down, through the sheer force of the love and responsibility of its proprietors. The seating is comfortable, both at the bar and around the room. The bar itself is moderately sized and fits in visually, rather than dominating the space like some altar to the Gods of Fernet and Angostura. There is even a large back room for meetings and private parties, but which is essentially invisible to the regular clientele. Your average oblivious Jack and Coke drinker could make of Liberty his Third Place happily for years and never care or even realize that he was spending his time in a temple of high-end concoctions. And this last point, the seamless melding of tavern and cocktail palace is what makes Liberty so interesting to me and, so important to the craft movement. Craft cocktails as an industry have had a fascinating decade-plus of growth now, and are in a different stage of development in nearly every city in America. When you travel like I do all over the country killing people, you can move forward and backward through the whole history of the craft, using airline or auto as your time machine. Many locales still have yet to see the first blush of our passion; the only "lime" in bars still has with the word "Rose's" writ upon the bottle. Other cities have merely discovered the joys, and the commercial possibilities, of fresh or more exotic ingredients. Many, like my own Columbus, have a few restaurants and bars that are making a try at true high-end drinks. And cities like Seattle or New York have reached the point where the craft bars are a well-understood phenomenon, and most high-end restaurants have reached the point of having to offer competitive programs of their own. But like any movement that is reaching maturity, at least in some markets, there is now a lot of angst about where to go from here. Because the simple facts are, craft cocktails made with exotic syrups, or oddball bitters, or cinnamon smoke, are not for everyone. And even among those who do enjoy them, they are unprepared to drink them all the time. There are very real limits to speed of growth and profitability in the craft movement. This is why bars like Liberty, and Anvil in Houston, and to some extent Passenger or Bourbon in Washington, DC, are so significant, and why I admire them so much. These are places that serve all drinkers well, not just our specific clientele. The aforementioned Mr. Jack and Coke can happily hang out there with his buddy Mr. Vieux Carre. And Mr. Sazerac can find the opportunity to hit on Miss Greyhound here. (Mr. Grey Goose Martini, don't waste your time hitting on Miss Knob Creek Old-Fashioned. It's not going to end well for you.) Bar like Liberty are where previously undiscovered reserves of cocktail lovers (as opposed to cocktail drinkers) will be uncovered. The easy atmosphere provides no barrier to entry for the uninitiated (quite the contrary), but the magnificent offerings are the sort that can open doors and minds. If you visit Seattle, take the time one evening to cab your way to Liberty and settle in for a great evening. If you live there, this is the kind of place you take your uninitiated friends when they are resisting being initiated....abc
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