Years in the hospitality industry: 10+
Which chapter are you in? Piedmont (North Carolina)
Where do you work?
I am normally found bartending at Crepe Cellar Kitchen and Pub in the NoDa (Arts District) of Charlotte, North Carolina. I also create the cocktail lists and programs for Sea Level (Uptown Charlotte) and Growlers Pourhouse in the Arts District. I am currently working on our next restaurant's bar program, Haberdish, set to open this fall.
What part of your USBG membership are you most excited about?
The opportunity to interact with some great national talent in bartending.
If you could change one thing about where you work, what would it be?
Honestly, I love my job.
Anything you're looking forward to, about the USBG or otherwise?
Yes, I will be traveling down to the USBG Southern Conference in Charleston this spring, and going to my first Tales of the Cocktail this summer. My newest bar concept is the most ambitious one to date: it's kind of a pharma/apothecary-based program, "a drink for all that ales you." I'm so excited to take as many classes and learn as much as I can from the masters in this industry.
Got a signature cocktail recipe you'd like everyone to know about?
served on the rocks
2 oz Woodford Reserve
3/4 oz Amaro Montenegro
1/2 oz house grenadine
1/4 oz Sweet Vermouth
a few drops of Madagascar vanilla bean tincture
Serve with a twist of orange zest, and a smile.
It is a lovely, smooth, easily-sippable drink.
Share your BEST/WORST ONE-LINE JOKE!
Why did the Peanut go to the hospital?
Because it was a-salted!