Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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Now On Netflix is your guide for what to watch this week on Netflix. Join the writers and editors from Tudum.com as they discuss the latest films and series coming to Netflix - and why you won't want to miss them! Celebrity interviews, exclusive insights, upcoming releases, and a behind-the-scenes look you won’t get anywhere else. New episodes every Thursday. https://www.netflix.com/tudum
2020 Wrap Up: The End of the Beginning
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内容由Shift Drink提供。所有播客内容（包括剧集、图形和播客描述）均由 Shift Drink 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
As we wrap up the end of the year in our living rooms rather than bars and restaurants, I want you to take a moment and listen to this abbreviated episode about the impending collapse of the hospitality industry. YOU CAN STILL HELP! But that window is closing quickly. I’ve added links below as discussed on the episode this week. Please leave additional resource links in the comments, as well.
If you’re new to the show, or haven’t caught up during the pandemic, I encourage you to listen to Thirst Group with Eric Mersch and Kimberly Klinger and 48 Days Later with Sother Teague. Then come back here.
The various links mentioned in this week’s show:
Why Restaurants Are So Fucked at Medium.com
Restaurants Left out of new $900B COVID-19 relief package at RestaurantDive.com
“More help is on the way” But not for restaurants and bars at KRGhospitality.com
How the $900 Billion Stimulus Helps – But Mostly Fails – Restaurants and Workers at Eater.com
MAKE YOUR VOICE HEARD!
Contact your Representatives: Democracy.io
Create your own campaign (as Dan Watson and I did recently): resist.bot
Join the fight against the insurance industry: ThirstGroup.org
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Manage episode 281265937 series 1257545
内容由Shift Drink提供。所有播客内容（包括剧集、图形和播客描述）均由 Shift Drink 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
As we wrap up the end of the year in our living rooms rather than bars and restaurants, I want you to take a moment and listen to this abbreviated episode about the impending collapse of the hospitality industry. YOU CAN STILL HELP! But that window is closing quickly. I’ve added links below as discussed on the episode this week. Please leave additional resource links in the comments, as well.
If you’re new to the show, or haven’t caught up during the pandemic, I encourage you to listen to Thirst Group with Eric Mersch and Kimberly Klinger and 48 Days Later with Sother Teague. Then come back here.
The various links mentioned in this week’s show:
Why Restaurants Are So Fucked at Medium.com
Restaurants Left out of new $900B COVID-19 relief package at RestaurantDive.com
“More help is on the way” But not for restaurants and bars at KRGhospitality.com
How the $900 Billion Stimulus Helps – But Mostly Fails – Restaurants and Workers at Eater.com
MAKE YOUR VOICE HEARD!
Contact your Representatives: Democracy.io
Create your own campaign (as Dan Watson and I did recently): resist.bot
Join the fight against the insurance industry: ThirstGroup.org
150集单集
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You can’t escape the topic. Seemingly, everyday Trump goes on social media announcing new tariffs in an effort to bully other nations into submission. But in the meantime, Americans are the ones getting hurt. And that hurt has the p0tential to metastasize across the global wine community. Today I have wine importer Lyle Fass on the show to talk about the damage that even relatively small tariffs will bring to the wine industry. It isn’t as simple as “buy American wine”. They’ll be suffering as much as everyone else. Lyle refers to the proposed 200% tariffs as an “extinction level event” for the wine industry. The nuance that gets missed in all the talk from politicians is the real-world effects they will have on hardworking American workers and entrepreneurs. It will touch everyone, especially those in ancillary businesses: importers, producers, distributors, truck drivers, warehouse workers, restaurants & bars, sales representatives, and the list goes on. Even the talk of tariffs is enough to send the industry into a panic and cancel orders from abroad. Listen in. It’s important. And, if you’re in the USA, please call or write your congressperson.…
Cory Starr has helmed some of the most well-respected cocktail programs in the country. But a few months ago, he took his biggest job yet… he is now running the show at the Mai Kai in Fort Lauderdale. The Mai Kai is a tiki institution — in a class of “survivors” from tiki’s golden age. Originally opened in 1956, it was designed to be a Polynesian paradise to rival trendy Polynesian palaces of the West Coast. At the time, it was the most expensive restaurant that has been built in the United States. There was a catastrophic fire and resulting water damage in 2020. Millions of dollars of damage. And there were a lot of questions whether or not it would ever reopen. But, in November of 2024, the doors opened once again. And this time, respected barman Cory Starr was at the helm of the massive bar program.…
Over the last 10 years, restaurants and bars have placed a much bigger emphasis on their cocktail program. And one segment where this is most apparent is the world of fine dining. Until recently, these Meccas for haute cuisine have largely only served wine and offered wine pairings. But as bartenders got more savvy and chefs wanted to integrate some of the drinks that they personally enjoy, that area of the industry started to offer cocktail pairings, and in some cases, open whole cocktail lounges that operate as their own fine dining experience. Today’s guest, Stevan Miller , is the Beverage Director at Esmé and Bar Esmé – Chef Jenner Tomaska’s homage to fine art as interpreted through his cuisine. This is a lofty goal in itself, but Chef Tomaska tapped Stevan Miller to work alongside him to bring that vision to reality with the beverage menu. Miller also hosts the Balanced Hospitality podcast where he interviews people in the food and beverage industry that are offering up new ways of operating and innovating the world of hospitality to make positive and lasting changes for our community and beyond. So “smash” that like button and subscribe!…
For the final episode of 2024 I’ve got a fun one for you. This week, we departing from the norm a little. Well, a very little. We’re talking Tiki, but this week I’ve got two aficionados on the show to talk about seeking out the world’s best Tiki, tropical, and rum bars. When Tikiphiles travel, it’s a given that a search of bars in the area will be one of the first tasks before arriving. But what makes Dan and Kane McGee unique is that they travel for business. And that business is managing some of the biggest rock and pop tours in the world. They’re currently traveling with Justin Timberlake and the tour stopped by Indianapolis long enough for us to drink far too much, and to sit and have a chat about their unique lifestyle. I always have a lot of fun with these two (and Dan’s other son, Josh, that just wrapped up his tour with ELO, so couldn’t make it) and I hope you enjoy this conversation between friends that have a shared love of cocktails, tiki, and music.…
Everyone gets everything he wants. I wanted another interview. And for my sins, they gave me one. It took 5 years to recover from the last “ interview ” on Shift Drink, and we’re finally ready to do it again. Given our personal history of overconsuming together, it was best to make this interview happen remotely to avoid the pitfalls that we know all too well. Beachbum Berry returns to the show this week to talk about his recent travels, cruising around the Caribbean with Dave Wondrich, the early days of the Tiki Renaissance, the frustrations of opening a tiki bar later in life and, of course, to talk about Sippin’ Santa’s Surf Shack ! It’s all here and this time in Tiki-Vision-3D!…
If this week’s guest sounds familiar, you probably recognize her last name. Eve Bergeron, granddaughter of the late Trader Vic Bergeron, is now helping to run the family business that just celebrated it’s 90th Anniversary. For those unfamiliar with Tiki and Polynesian Pop history, Trader Vic is one of the “Big Three” and his biggest claim to fame is the Mai Tai (or arguably Crab Rangoon). Eve is now protecting that legacy. Not only does she travel the world promoting the Trader Vic’s brand and helping to open new concepts, but she has been very active in preserving and archiving historical documents and ephemera surrounding her grandfather and Trader Vic’s. But she is no “nepo baby”. In fact, she wasn’t even really aware of the impact the restaurants had made on the world by the time she was eating there with her parents in the late 70’s and 80’s. She just knew that her family was in the food business. Nothing more. But after spending time in the hospitality industry in Europe, she made her return to the states and a return to the family legacy (yes, I know… I use that word a lot in this episode). She now wears a lot of hats, and today you’ll hear about some of them. Photo of Eve Bergeron courtesy of Jeffrey Bond Photography…
During my first visit to Alaska, I had to check off the requisite activities… salmon fishing on the Kenai, Halibut fishing off Kachemak Bay, Denali National Park, and of course, Denali Brewing Company . So, on my way out of Talkeetna, I stopped by to chat with Co-Founder Sassan Mossanen. In a 15 years, Sassan has piloted his brewery through expansion after expansion, the launch of a large production facility, a new distillery, retail sales outlets, and… well, tune in to find out. This wasn’t his original intention. He’s moved around a lot throughout the United States, but mountaineering and Denali pulled him to Talkeetna, Alaska. Talkeetna is known as a home base for mountain climbers seeking to check Denali off their list. It’s a town whose motto is “A drinking town with a climbing problem”, and that is in no small part due to the fantastic brews and spirits available from Denali Spirits and Denali Brewing Company. A special shoutout goes to Sassan, too, for inviting me to join a meeting with his team to offer tasting notes for a whisky Denali Spirits bottled for Three Bears grocery. Those notes are for advertising to be used in their stores throughout Alaska. It was a fun project to join.…
Rum nerds and mid-century Mavens, Martin and Rebecca Cate are back on the show! Check out Tiki Guru and The Cult of Tiki to hear previous interviews. This week, we’re diving into their place in the world of rum and the Rumbustion Society at Smuggler’s Cove, where their collection of fine and rare rums tops the 1000 mark. Over the course of the years, their rum club has offered amazing perks such as distillery tours to Jamaica, Martinique, and all over the US. As the club gained in popularity, and the bar’s profile grew, it became a full-time job for the duo just to manage the inventory and memberships. This week it’s all about rum. Refer back to previous episodes to hear about Martin’s start in Tiki, and how to power couple became synonymous with Bay Area Tiki. You can buy those mugs and other Smuggler’s Cove merch at smugglerscovesf.com…
Marie King has been making cocktails longer than most of us in the tiki bar business. She got an early start in hospitality at the age of 16 and couldn’t wait to get behind the bar. But, in order to do that, she’d have to move away from her home in Southern California and make her way to The Big Easy, New Orleans. But her travels weren’t done yet. She spent time trekking across Europe and getting a feel for a different way of doing things behind the bar before returning to Los Angeles to run LA’s oldest tiki bar, the Tonga Hut. Now ten years later, she finds herself running the iconic beverage program for THE tiki originator… Don The Beachcomber . It’s been an incredible journey, one that would be nigh impossible to replicate in modern times. Mix up a Zombie and tune in to hear how she did it. Mahalo Satan!…
Eric Kaye spent decades of his life as a professional musician and amateur rum aficionado. But, as a composer for film and television, technological advances brought the barrier-to-entry intro so low that the competition for those film contracts started to dry up by 2017, as producers looked for cheaper options, even emplying AI services to do the work previously done by a musician. So Eric Kaye decided it was time to turn his passion for rum into a full-time career. Eric decided the path he would take would be as an independent bottler of fine rums. As a musician accustomed to travel, it was a logical step that would allow him to visit distilleries, rum caches, and blending houses such as E&A Scheer and the Main Rum Company. He launmched Holmes Cay in 2018 and made big waves immediately with the first release, a Barbadian rum distilled at Foursquare. In the years following, Holmes Cay has garnered a loyal following by rum and spirits geeks from far and wide. He now offers a wide variety of labels under two primary categories – the Single Cask rums that are hunted and collected by the hardcore rum nerds, and the Single Origin blends that offer a taste and terroir of a particular place like Fiji and Reunion Island. And just a few days after this episode drops, on June 1 2024, there will be three more releases. So what better time than now to grab a bottle and eavesdrop on this conversation between Eric and myself? Cheers!…
It’s always a great time when I get a chance to talk with Zan Kong of Worthy Park Estate . But, despite the many hours of sharing Jamaican rum together, I’ve never really asked about his background and how he ended up in Jamaica from Canada. Well, this was my opportunity to remedy that. Tune in to find all about his big move from hospitality to rum production, and everything about Worthy Park Estate rum – where it’s made, how the climate affects the finished product, and what the rum landscape is like on the island at the moment. If you’re trying to hunt down some of this rum in the USA, and I highly recommend you do since it’s one of my go-to rums, check out Backbar Project . And you can find Zan on Instagram at @zankong…
I’ve been working on getting Christophe Rossi on the show since mid-August of last year. His bar, L’Escamoteur , came highly recommended from several Kyoto locals while I was in Japan. I dropped in expecting to have a drink or two, but ended up staying all night. And several subsequent nights. The cocktails were perfect and delivered with a bit of magic , but the real draw was the sense of customer service. He was born in Marseilles and lived in India for nearly a decade studying sitar and Indian Classical music before moving to Japan. In Japan, he spent his time as magician before diving head first into the craft cocktail business. Christophe mentions the word “resonation” several times throughout this interview. And I couldn’t think of a better title of the episode. He strives to find that resonation of everything within himself. When he is doing some sleight-of-hand magic while handing you a cocktail, it’s the connection he makes with you that makes the experience special. That resonation is a important part of being a musician, too. Especially playing the sacred ragas of India. To say he’s an enigma would be an understatement. But he’s one of the most naturally-talented and driven entrepreneurs that has ever graced my show.…
Lately, there seems to be a theme of guests that had a specific path in life only to find it disrupted and hijacked by the craft spirits business. And this week is no exception. Jason Cox was working as a translator when he decided to spend a few months studying Mexican slang and dialects. When he attended his first mezcal tasting, he was immediately drawn into a world of fine-dining , mezcal, and Oaxacan rum. It’s been a circuitous path him but it’s safe to say his life is even more incredible now than it would have ever been as a legal translator. He has now lived in Oaxaca for 15 years and, after founding 5 Sentidos Mezcal , he learned that one of the mezcaleros he had been working with had extensive experience fermenting rum from local sugarcane. Which has now found its home in a bottle labeled Alambique Serrano . This is the story of how it all came to be. “Yes, there are two paths you can go by, but in the long run… there’s still time to change the road you’re on”.…
This week’s guest, Garett Richard has worked in some of the best bars and with some of the best bartenders in New York, which also makes them some of the best in the world. And being a tikiphile running a Tiki/Tropical bar in New York makes him something of a unicorn these days. Having made an unlikely jump from radio to hospitality, he has, in just a decade, made some pretty big splashes in the industry. After the closing of his workplace, Existing Conditions — owned by industry luminaries Don Lee , Dave Arnold, and Greg Boehm, Garret wasn’t sure what he’d be doing while NYC shut down due to COVID-19. He started working on a book that he’d conceptualized prior to 2020, but that’s about as far as he could plan. Fast forward to 2024 and he’s at the top of his game. His book, Tropical Standard, was released in 2023 and through a series of happenstances, he took over the cocktail program at The Sunken Harbor Club – just above Gage & Tollner. And it seems that he’s just getting started. You can find Tropical Standard wherever you buy your books but, as always, I recommend purchasing from an independent seller and even a brick-and-mortar store if you can. Check out TropicalStandard.Com for book and purchasing info.…
Rolling Fork Spirits won me over immediately. The two owners, Turner Wathen and Jordan Morris, set out to create a brand that offered something no one else was offering. Luckily for us (read: me) that meant rum! This small, independent bottler could easily fly under the radar of spirits geeks. But, again, lucky for us, they’re doing it more for themselves than anyone. They source some of the best rums of the world and then, rather than bottling immediately, they further age in southern Indiana, just a few minutes from Bourbon country in Kentucky. And that proximity means access to some very interesting barrels. This may not be the most economical way to run a business, but it means they’re sitting on and releasing some of the most sought-after rums in the world. They share rickhouses, facilities, and a headquarters with Huber Winery and Starlight Distillery in Indiana, and that partnership means a lot of collaboration. It’s an easy place to get to from Louisville and Bourbon country, and from Indianapolis, of course. I highly recommend check it out if you’re in the area. Turner and Jordan treat their visitors right. And Ted Huber has built a beautiful location in the rolling hills of southern Indiana. The area is called “starlight” for a reason – the property is absolutely beautiful during and after sunset.…
I’m back in Japan today, and talking to one of the few tiki bar owners in the country. Brandon Grilc’s career as an architectural historian took a left hard turn when he and his wife decided to spend some time in Japan teaching English. They had already become tikiphiles and amateur Mid-Century (American) historians while living in the Pacific Northwest, but now found themselves immersed in a culture where tiki was practically non-existent. When he realized that teaching English wasn’t going to scratch that tiki itch, he and his wife decided to open a tiki bar close to their home in Kobe. The Kazan Room has been attracting tiki travelers and cocktail nerds from all over the world since it’s opening just a year ago. Hear how he overcame the hurdles of opening his first business, navigating contracts in a language he can’t read, and re-introducing tropical libations to a country where whisky highballs and shochu rule. Kanpai!…
When Ashok Chokalingam took his first job with Amrut Distilleries , he had no idea how far that job would take him, and the impact he’d have on the whisky category, India, and worldwide acceptance of one of the most beloved whisky styles in the world – made in India. Not Scotland. His first job with the company was to relocate to Newcastle upon Tyne and convince the Scots that to start drinking Single Malt Whisky made 8000 km away — instead of their ones made in their own backyard. But with persistence, he started getting his bottle placed on bar shelves and was welcomed everywhere by whisky lovers. Fast forward 20 years, and Ashok is now the Head of Distilling and International Sales and has formulated some of Amrut’s best-selling whiskies. On today’s episode, hear how a man with no experience in whisky, distillation, or alcoholic beverages became the voice of the Indian whisky industry, and how that is impacting the category worldwide.…
The Cocktail Wonk is back on the show after six long years. And he’s accomplished a lot in that time. This week we’re talking about his influential book, Minimalist Tiki and his new tome, Modern Caribbean Rum , and how those books lead him and his wife Carrie to start their own publishing company, Wonk Press .…
If you’re reading this we hope you’re in Tokyo, because you’re in for a real treat. Tonight is the opening of Japan’s newest craft cocktail bar, Tokyo Confidential . So today I’ve got Holly Graham on the show to discuss how she got here. Both literally and figuratively. How does a Londoner end up in Asia for 15 years, spending 10 of those years in Hong Kong, before picking up her life and relocating to a city she’s never lived in. And to open her first bar. But this isn’t just any Londoner. Holly was the Managing Editor for DRiNK Magazine (where she will continue to help when possible). She has worked in, managed, and popped-up in every major city in Asia. Hear how she assembled her team of Avengers and the hurdles she’s had to overcome to make tonight’s opening a success.…
Just a decade ago, Chris Montana opened DuNord spirits. In the ten years since, his role has grown in ways that he could have never imagined. Looking around rooms filled with craft distillers, he noticed that no one looked like him. So he set about to help remedy that through educational programs to teach young men and women of color how distillation works, how 3-tier distribution operates in the United States, and honed their business acumen. Then COVID-19 hit and brought a new set of problems. But that’s now how Chris saw it. The pandemic shutdowns and subsequent George Floyd protests, literally in his backyard, brought new opportunities for communication and community in Minneapolis and beyond. How he has accomplished all of this and still maintains the quality and service with his distillery is a testament to his tenacity and enthusiasm for the industry.…
UPDATE: My good friend, Brother Cleve, passed away unexpectedly on Sept 9, 2022 — just a few months after this interview. Cleve was a mentor, a friend, and a confidant for me, as well as countless others in the industry. He was always quick with a smile, generous beyond reproach, and one of the kindest humans I’ve had the pleasure of knowing. He is missed. I think of him often. So that makes this final interview with him on of my most cherished of Shift Drink. Returning to the show this week is the legendary cocktalien, Brother Cleve. Since our last conversation back in 2017, he’s been hard at work DJing, tending bar around Boston, and working as a brand ambassador for various spirits. As the pandemic brought about a lot of changes for all of us, Brother Cleve was forging new friendships and eventually business partners. And those relationships have given birth to the Lower East Side’s newest cocktail haven… Lullaby , in the space previously occupied by Nightcap. (If you happen to catch this interview the day it drops, you’re just in time for the grand opening on Thursday, March 10, 2022) The partnership consists of Harrison Snow and Jacob Hodas, who are in their mid-20’s, and one of the originators and preservationists of the modern cocktail renaissance, the venerable Brother Cleve. Though he’ll still retain his home in Boston, expect to see him behind the turntables, and behind the stick on occasion. And you’ll definitely see him in the media as he acts as a sort of ambassador for the bar. It hasn’t opened to the public yet but it is already garnering attention from Eater NY ( A Bar Backed by a Boston Cocktail Legend Takes Over Former Nitecap Space on the LES and the New York Times ( A Boston Bar Legend Comes to New York ). Tune in and drop out. Here’s Brother Cleve! Don’t forget to check out some of his mixes (as discussed) on Mixcloud !…
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After the first ever shochu episode back in 2017 A Shochu Lesson with Erik Zmara , I received a tweet from a gentleman in Japan that was working in a distillery. He sent some responses to questions we weren’t able to answer during that episode. That man was Stephen Lyman and his life has been a whirlwind since that tweet. Stephen is now lives in Japan, is the co-author of the James Beard Finalist The Complete Guide to Japanese Drinks , hosts a podcast called Japan Distilled , and continues to spend every season working at a distillery in southern Japan. There is a lot to unpack in an hour. So, if you haven’t listened to it already, check out A Shochu Lesson with Erik Zmara . It’s a great primer for this week’s show. For further info on shochu availability in the United States, check out Honkaku Spirits , where Stephen works as an ambassador and educator.…
A week ago I had the opportunity to visit KōHana Rum in Kunia, Oahu. And that visit was precisely what I needed to get my groove back. The trek to the distillery from Honolulu is a picturesque paradise. But the one thing that I didn’t see on that drive was sugarcane. Sugarcane used to be an important crop for Hawai’i, but the industry up and vanished – seemingly overnight. So starting a distillery that not only highlighted native sugarcane (kō) but also worked to preserve heirloom varieties native to the islands was a monumental task. And it is a task that Kyle Reutner takes seriously. As the General Manager of KōHana Rum his charge is to make sure that heritage, culture, and terroir is translated into every bottle. All of their rums are made direct from the fresh-pressed sugarcane juice, much like rhum agricole in Martinique . But with fewer restrictions on production methods, and dozens of local canes to work with, their palette is infinite. During my trip to the distillery I chatted with several members of the KōHana team and I couldn’t find a single person that wasn’t passionate about the rum that goes into those bottles. Everyone from the distiller to the tasting room. And that kind of enthusiasm starts with the management team.…
Over the last decade, Sherry has increasingly become a drink of choice for bartenders and service industry professionals. It has started showing up on bar programs, in cocktails, and the used casks have become a distiller’s favorite way to finish different spirits. Although once as ubiquitous on the table as whiskey or rum, consumption dropped off hard in the late 19th and early 20th centuries, leaving aficionados of the modern craft cocktail renaissance in the dark about terminology, production methods, and tasting notes. But, in DC, Chantal Tseng has been quietly educating drinkers about the world of Sherry. As a Certified Sherry Educator , she helped to open and operate the United States’ first Sherry bar, Mockingbird Hill , co-founded Redeye Menus – a social club focusing on Sherry and Asian cuisine, and now operates a collaborative series with famed cocktail destination, The Gibson . And her new project, Cocktails for Endtimes , helps fans (and podcast listeners) figure out just what to do with all these beautiful bottles that you’ve got sitting around your home bar.…
Today I welcome Jennifer Matthewson , founder of Daily Blender ,to the show. As the ripple effects of the pandemic are now becoming clear, it looks as though we are losing her blog as another casualty of COVID-19. Food journalism has been going a major transformation over the last decade. The early 2000’s saw the rise of message boards which I turn spawned food blogs. And this helped to usher in the end of food writing as a newspaper’s domain. But as Instagram and TikTok took over as way we consume social media, blogs and newspapers have folded en masse. And those independent writers that were left standing in 2019 are now reevaluating their priorities.…
One in four Americans lives with some degree of disability – whether that is the need for a wheelchair, limited sight or hearing, or limited range of motion. Yannick Benjamin is one of those Americans. And he also happens to be the co-owner of one of New York’s hottest new restaurants. Contento , located in East Harlem, opened on June 10th of 2021 in the midst of a global pandemic. And the accolades have been pouring in. Both The New York Times and Eater have written extensive articles about the small restaurant. Yannick is one of the most respected sommeliers in the country and, due to an auto accident, uses a wheelchair to get around. The access (or lack thereof) that many of us take for granted can cause major obstacles for a diner like Yannick. So he knew when he opened his first restaurant that accessibility would be at the top of the list of priorities. And Contento takes accessibility very seriously. Every table, aisle, bar seat, piece of flatware, and wine glass has been carefully examined to ensure that NO ONE is left feeling like a burden – a sentiment often felt by those struggling with different needs. And accessibility reaches far beyond physical needs. The restaurant is designed to welcome anyone from all walks of life. It’s a diverse neighborhood, and one that Yannick has called home for many years as he works with The Axis Project , Wheeling Forward , and Wine on Wheels (listen to our 2018 episode, Wheeling Forward with Yannick Benjamin for more details). To open an exclusive place would that panders to the elite would contradict the fabric of Yannick’s being. He’s a busy man, and he’s becoming even busier. As the media writes their pieces, Yannick is increasingly becoming the voice of accessibility. And he’s happy to help. He invites anyone with questions to email him at yannick@contentonyc.com . “Great men do not seek power; they have power thrust upon them.” – Klingon Proverb…
Nick Kokonas has worked in some of the most well-known cocktail destinations in Chicago. But it was at Heritage that he curated a program that eventually led to an entire project. When his manager there told him that they’d do a book together once he had over 50 unique tonic recipes, Nick took it literally. His new book, Something and Tonic , came out in May of 2020 and it’s already selling out at his book tour / bar pop-ups. The book explores the historical importance of quinine and tonic and offers over 50 recipes that exemplify the way that cinchona bark use has evolved. The recipes are divided into 3 sections that demonstrate what has been, and what is being, done in the craft liquor world in 2021 – in amari, tonic, and tonic syrup. This book is a perfect accompaniment to Camper English’s 2016 book, Tonic Water: AKA G&T WTF . To listen to Camper discuss malaria, syphilis, and cinchona bark, check out our episode Camper English and Tonic… WTF . Both books are available at major retailers but please check the authors’ websites first to inquire about buying direct. More of the proceeds go directly to the writers and help to support their continued research and publications.…
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