ROCKS STARS – TITO BEVERIDGE

Bert “Tito” Beveridge
By David Ransom

Ask for a vodka in Austin Texas, and invariably you’ll be asked the question, “you want OUR vodka or one from somewhere else?” That question says a lot about Texas, a proud and independent state, and if John McCain hasn’t ruined the term for the rest of us, the place where the word maverick was coined. One of the state’s true mavericks is a laid-back Texas native named Bert “Tito” Beveridge, a former geologist in the oil industry who ditched it all to follow his dream; and that vodka, “our” vodka as they say in Austin, is Tito’s.

Growing up in San Antonio, having a vodka bottle with his name on it was probably the last thing on Tito’s mind. While his interests certainly leaned towards the scientific, distilling is, after all, a science as well as an art, Tito’s original goal in life was to become a doctor. And it was with that in mind that Tito excelled in all things science related in school, eventually enrolling as a pre-med student at Vanderbilt University. However, like so many students, his focus changed as he went through college, and he ended up realizing that his true talent lay in the science of the earth, not the body. So tissue-covered slides and dissecting fetal pigs gave way to seismology and geology, and upon graduation, and armed with his degree, he returned to Texas, Houston to be exact, and entered the oil industry as a seismic data processor for a major oil company.

That time, the 1980’s, was a boom-time for the oil industry, with Texas-based companies expanding into countries all over the world. Tito did well also, eventually getting coveted contracts to work throughout the global oil fields and spending large blocks of time in countries like Venezuela and Columbia doing those things that energy geophysicists do, like sub-surface mapping and dynamite-blasting oil reserves.

However, he also had that classic Texas streak of independence running through his veins, and after a few years on the road, he tired of it and returned to his home state, settling in a town called Alvin; a place he calls “a hotbed of KKK activity” where he was actually invited to Klan meetings (which he politely declined).

It was in Alvin that he hung out his own shingle, becoming a wildcatter (an independent oilman, for those of you who haven’t seen the classic James Dean/Rock Hudson/Elizabeth Taylor movie, Giant) and starting his own drilling company. While drilling was a good way to make a living, he didn’t love it, and soon was back on the road again, eventually ending up in Austin working on environmental projects and finally, once he’d had enough of the Oil business for good, as a mortgage broker.

But going from blowing up mountains to moving mountains of paperwork, also seemed unappealing after awhile, and by the early 1990’s, Tito, who by that time had started infusing bottles of store-bought vodka and giving it to friends in his spare time, was at a crossroads, wondering what made him happy, and what to do with his life that would have meaning. So, after a quick trip to the backside of Maui, where he spent four days camping at the Seven Sacred Pools, reflecting on, to quote the great author Douglas Adams, “Life, The Universe, and Everything” (RIP Douglas, I had to do it…), Tito returned to Austin, and, after attending a keg party where someone recognized him as “that vodka guy” while he was filling his cup at the tap, returned home that evening thinking that maybe he should look into the spirits industry.

As fate would have it, late that night on television, he saw a program featuring some Tony Roberts type guy, who said the following words, “If you want to find your dream job, find your passion. Then sit down with a pen and paper, draw a line down the middle of the page, and on the left make a list everything you love to do, then on the right, write down what you are good at doing. Once you’ve done that, find what you’re best suited for, and make it happen.” Well, Tito grabbed a pen and paper and did just that…why not? He’d just come home from a keg party, and it was the middle of the night? No harm, right? Read the full article here »

BRAIN FOOD: LUSH LIFE, PORTRAITS FROM THE BAR SERIES 2

Lush Life, Portraits from the Bar, Series 2 by Jill Degroff
Story by Sara Gorelick

Lush Life, Portraits from the Bar, has released its second installation of the series, and saloon artist Jill Degroff has done it again; this volume is as captivating as the first.

Lush Life looks at the heart and soul of the industry; the people who make it possible. Degroff’s pages catalog stories from the bar illuminated with sketches bearing a stunning resemblance of the movers, shakers and stirrers the spirits industry has come to know and love. Though you’ve heard their names, communicated with them via email, Skype, or Facebook, and may have been fortunate at one point or another to be seated at their bar its possible you don’t know their backstory and what it took to get them there. Curious? Well, Degroff’s book is the perfect jumping off point.

The book gives you the opportunity to glimpse friends and colleagues through an artist’s eye. The sketches are expertly detailed, catching the expressions that come to mind when we think of the characters we know and love or simply admired from afar. Degroff gives you the ability to throw away any stigmas or preconceived notions about the attentive and often attractive bartender – it is no holds barred from the first story.

The tales on these pages are a reminder of the intricacies of a job which is so much more than mixing booze and slinging shots. Personal stories will cause you to reflect on your own experiences and feel the camaraderie we have all come to know and love. The purpose of the Lush Life collection is strong for Degroff, who knows that it is so important to find time to set it all aside and truly connect with the moment and the person beside you. She says, “The experience of gathering stories for the second edition drove home the lesson that the stories are getting lost now, the art of storytelling is disappearing, with everyone now leading very hectic lives, continuous multitasking and into their gadgets.”

Using no gadget more high tech than a pen or paintbrush, Degroff’s artwork is impeccable; catching features in a most observant way, exaggerating the prominent features while picking up on the slight nuances of a smile or the crease of a forehead. “She works in a three dimensional way, one for the hardest things to work in perspective,” said artist, teacher and art therapist Rosemary Kreder. “You can tell Degroff is a happy person by her drawings and you’d recognize her work. She carries forth a strong gimmick and her pictures make you feel good…this is what art is all about.”

Degroff had limited formal training, and drawing caricatures is a passion she developed after years of doodling in bars and eventually acquired the knack for nailing people. She explains, “I lived in many edgy neighborhoods with bizarre characters. My lower east side tenement featured Read the full article here »

BRAIN FOOD- THE SUMMER SHACK COOKBOOK BY JASPER WHITE

Story by Victoria Ruvolo
Photos courtesy of The Summer Shack Cookbook

As summer officially comes to a close, the longing to resurrect the essence
of the season begins to creep back into our daily lives. For those of us who
try to bring it back year-round, Jasper White’s The Summer Shack: The
Complete Guide to Summer Food
serves as our official guidebook.

We have all, at one point or another, savored the taste of deliciously fresh
shore food and loved it; whether it’s a basket of fried clams, a handful of
steamed crab claws, or a glistening lobster roll, there’s something deeply
satisfying about eating food that was probably caught, cooked, and served
within a few miles of where you’re feasting on it. White’s cookbook about
his restaurant, Summer Shack, just came out in paperback and it is devoted
to the art of seafood. In reality though, this book is much more than a
typical restaurant overview – it’s a love letter to all things fresh, local,
and pure.

White sets the tone by immediately making it clear that the recipes included
are nearly all his own personal recipes; meaning a lot of love and care went
into the book’s production. When asked for his thoughts on the publication
he replies, “I’m delighted to see the Summer Shack Cookbook released in
paperback. The lobster roll says it all – this is my Joy of Cooking for
the beach.” And when he says “Joy of Cooking”, he means it. White leaves no
fish, bivalve, or cephalopod untouched in this comprehensive yet
straightforward shore-style seafood bible. The reader is taken thru the
basics and beyond from how to gather mollusks, to shucking the perfect
oyster, to a large chart depicting various seafood steaming times. There’s
even a 101 on what the reader needs to create the “shore kitchen” atmosphere
at home. Truly nothing is missing.

Even a seasoned poissonier will find great new insider tips among the
fundamentals, as well as a plethora of pure, innovative recipes. Most of us
have grilled swordfish before but have you ever grilled fresh sardines or
fried smelts? Summer Shack makes the process effortless. Tired of the same
old mussel recipes? Try the Chilled Mussels with Curry Mayo; simply prepared
this is a dish that can easily be transformed from a canapé to a main
course. And for the private chef looking for a few versatile recipes that
work for both meat and fish lovers, there’s a lovely roasted garlic and
mustard glaze recipe; perfect for either mackerel, shrimp, OR pork chops.

White has written a glorious homage to his first love: shore-style food. Not
only does The Summer Shack Cookbook give great everyday fish tips; it’s a
wonderful source of inspiration for any chef yearning to bring their fondest
childhood culinary memories to food lovers everywhere.

PPX – CHEF CHRIS JAECKLE

Rolling out of Ai Fiori to ride for MS research and relief

You cook and make drinks to please those who enter your bar or restaurant. But what are you doing to help out the rest of the world, like those afflicted with Multiple Sclerosis and other diseases that make sometimes the simplest of life’s pleasures impossible to enjoy?

While you can’t feed them all you can put your money where your mouth is and contribute to a worthy cause. Even if it means letting someone else (in this case Chris Jaeckle) do the heavy lifting.

Jaeckle steps out of the Ai Fiori (www.aifiorinyc.com) kitchen to share his thoughts on getting involved with this annual charity bike ride that takes place this year on October 2nd. He says, “I have participated in this ride several times. My best friend’s mother has been living with MS for years, and it has been my way of showing support for him and his family. I am hoping to raise more than I have in the past, to continue to contribute as well as express the strength of our friendship. I am doing the 100. Anything helps.”

Jaeckle set a goal of raising $500 dollars and is well over that mark; almost double. While it’s not necessary to hop on a bike and ride alongside him, why not share in his effort and contribute? Just a little?

Give:main.nationalmssociety.org/site/TR/Bike/NYNBikeEvents?px=9987692&pg=personal&fr_id=16987

DON’T MISS– FEVER-TREE

If you’ve kept up with INSIDE F&B’s editorial, or run around the country eating and drinking with us at all, you’ve already heard us praise this brand over and over again. While we know that we know what we’re talking about it’s always nice to have another respected opinion publicly making the same claim.

So, now it’s not just the editors of INSIDE F&B singing this premium mixers’ praises; the industry has spoken. At the 2011 Fancy Food Show in Washington, DC this past July (www.specialtyfood.com) the silver SOFI Award (SOFI =Specialty Outstanding Food Innovation)went to Fever-Tree (www.fever-tree.com) for its exquisite line of products which includes: Ginger Beer, Ginger Ale, Tonic, Naturally Light Tonic, Club Soda, and Bitter Lemon. Tim Warrillow, co-founder, comments, “Fever-Tree believes in enhancing your favorite spirit, rather than drown out the flavor like other mixers. That’s why we use all natural ingredients, including unique gingers and other botanicals. We’re proud that the products contain no artificial colors, sweeteners, flavorings or preservatives.”

This is the second year in a row that the brand’s co-founder is pleased to announce that Fever Tree has garnered such well deserved recognition. At the 2010 show their Ginger Beer won the gold award for best cold beverage. This year, their Ginger Ale took the category’s top prize.

With undisputed wins like this you might want to consider getting rid of that soda gun, and making room in your reach in for some Fever-Tree bottles.

ROCKS STARS – TALES OF THE COCKTAIL 2011

A Few Of My Favorite Things
By David Ransom

Photo by Charles Steadman

Once again this past July in New Orleans, Mrs. And Mr. Cocktail (aka Ann & Paul Tuennerman) put on what those of us in the business have affectionately come to consider the triathlon of liver survival (drink-filled seminars, drink-filled tasting rooms, and drink-filled dinners and parties… not to mention the obligatory night-ending swing through Old Absinthe House on Rue Bourbon every night just to prove you didn’t expire during the course of the day) that is Tales of the Cocktail (www.talesofthecocktail.com).

Having just completed its ninth year, Tales has grown from a tiny industry-focused event that brought the nation’s top bartenders together for a few days of camaraderie, events, and parties, into a truly international symposium, complete with a “Spirited Awards” program (like the movie industry’s Oscars) that hands out honors to establishments and industry leaders from around the world, and now brings in professionals and consumers from all over the globe to celebrate the world of cocktails in the city that created them.

Rocks Stars and I feel honored to be given the chance to attend each year, and as always, I’m thrilled to be able to share some of my experiences…now that I have recovered enough to be able to write again…

So without further ado, here are a few of my favorite things from this year’s Tales, both good and bad, but really all good, as nothing that includes having a well-crafted drink could ever really be bad… and in no particular order:

Best Hosts Under Pressure: Ann & Paul Tuennerman. Nine years into it, Tales could probably have run itself, but Ann and Paul were everywhere. Every event. Every day. Every night. What amazes me about this is that Paul was recovering from a health scare and had just spent time in the hospital. I have to tip my hat to these two intrepid souls for not staying in the background and recuperating at home while “their baby” was staged. Quite to the contrary, they were all over the place from Tuesday’s Media Welcome Party at Arnaud’s French 75 bar (beautifully run by Chris Hannah, one of NOLA’s finest drinks-smiths – www.arnaudsrestaurant.com),to the final Sunday Brunch with Mr. & Mrs. Cocktail, and everywhere in between. I even ran into Paul solo, visibly tired yet surely on the mend, at the Suntory Suite (www.suntory.com) one afternoon where we chatted on the balcony overlooking Bourbon Street while enjoying a glass of Japan’s finest single malt. Read the full article here »

PPX – CHEF KELVIN FERNANDEZ

CHOPPED: August 9th appointment television not to be missed
By Francine Cohen

Just because you didn’t get a reservation for Chef Kelvin Fernandez’s Chopped Tasting Menu and Viewing Party tomorrow night but that doesn’t mean you can’t join in the fun and see this culinary whiz in action.

Vicariously…Catch him on The Food Network’s Chopped tomorrow night, August 9th, at 10:00 p.m. ET/PT. Or set your DVR; this is a competition you’re not going to want to miss. (www.foodnetwork.com/chopped/my-way)

Within arm’s reach…get yourself to The Strand American Bistro at the Strand Hotel (www.thestrandnyc.com) and check out the on-the-plate moves of this young chef who started out his career at the age of 15 and, in roughly a decade has worked his way up to become an Executive Chef.

From his enrollment in a culinary class in Long Island City High school and then landing his first job working under Michelin star Chef Georges Masraff at the Waters Edge restaurant in Queens, New York, Fernandez has always been compelled to excel in the kitchen.

His dedication at school, and in Masraff’s restaurant, led him to get involved with C-CAP (Careers through Culinary Arts Program – a not-for-profit organization that promotes and provides foodserve career opportunities for disadvantaged youth through culinary arts education and employment. (www.ccapinc.org) and that involvement resulted in a $40,000 Scholarship to the Culinary Institute of America.

His CIA training provided a strong foundation that enabled him to succeed in such notable New York City kitchens as Aquavit (www.aquavit.org), Town, Gotham Bar and Grill (www.gothambarandgrill.com) and Café des Artistes. Fernandez notes, “Working under great chefs like Marcus Samulesson and Alfred Portale enabled me to develop the skills I needed to land a job as Executive Sous Chef at Café des Artistes at the young age of 21.”

Youthful passion breeds hard work and commitment for this chef who recently landed the role of Executive Chef. Fernandez says, “I’m excited to truly put my passion to work to create a great dining experience for each and everyone of our guest. And, I always will continue to find time to do charity events, cooking demos at my old high school, and encourage students how important education is.”

Delivering that education message may be just a little easier for this chef who recently presented a cooking demo at Macy’s (www.macys.com) and now will be seen by Food Network’s millions of viewers; even if he is chopped (we can’t reveal the outcome) the Chopped platform and exposure to input from host Ted Allen (www.tedallen.net) and the judges is invaluable.

Fernandez concludes, “Being on Chopped means letting the world see my passion for cooking and how dedicated and motivated I am to making all my dreams come true. I started here as Chef de Cuisine, and Now I’m the Executive Chef at the Strand.”

EAT HERE NOW – KANSAS CITY

By Seánan Forbes

Photo courtesy of the Kansas City Convention and Visitors Association

Kansas City’s not just about barbecue. There are restaurants, bars and coffee shops that would be mobbed were they in LA or New York, but the owners are happy in the Heartland. If you’re into coffee, then share in KC’s celebration of its independent roasters: The Roasterie (www.theroasterie.com) and Broadway Café and Roasting (www.broadwaycafeandroastery.com). Visit at the right hour, and you can catch one of Kansas City’s chefs fuelling up for another successful day.

Three-time Beard nominee Colby Garrelts and his wife, Megan, are an unstoppable pair: as parents, chefs (Colby handles the savory side; Megan, the sweet), and co-owners of Bluestem (www.bluestemkc.com, 900 Westport Road). They’re looking into opening a new restaurant, and are working on a cookbook – and their crew gets along so well that they hang out together when they have time off.

Photo by Bonjwing Lee

Where would they have you go in KC? In the great tradition of “eat dessert first,” let’s give Megan Garrelts the first word. “We go to Room 39 a lot,” she says. “It’s homey. It’s small . . . They have a great burger, great specials and soups . . . Ted [Ted Habinger, chef-restaurateur] is a great friend of ours.” Habinger’s worked for some of the best, including Danny Meyer. Room 39 is the ultimate in egalitarian treatment. Whether you spend hours drinking excellent cappuccinos and reading the newspaper, or order a five-course meal and a $200 bottle of wine, you’ll be shown honest grace and courtesy. Habinger wouldn’t have it any other way.

R Bar (www.rbarkc.com, 1617 Genessee Street) is another of her favorites. There’s “a great cocktail selection.” Just as important, “The ambience is just really cool. It has that old Kansas City feel. It takes you back in time.” Check the calendar for live music. R Bar’s drinks pair well with jazz.

Laughing, Colby Garrelts says, “The boys and I eat out almost every single day. We go hit the holes in the wall with the good lunches. These are the places that are the heart and soul of what we eat on a normal basis. We eat tons of pho.”   For that, they go to The Vietnam Café. (522 Campbell Street) and Kim Long Asian Market and Restaurant (511 Cherry Street) “It’s where the Vietnamese people go to eat, both of these places.” Look for “noodles, vermicelli, tripe – which isn’t really tripe – tendon, shank . . .” Garrelts’ one-word review: “Fantastic.

El Camino Real (902 N 7th Street, Kansas City KS). “They serve real gorditas – they hand-make all the gorditas – and they have those big pork shoulders with pineapple that drip and roast in the rotisserie. This is the real deal.”

El Pollo Rey (1101 Kansas Avenue, Kansas City KS) “All these people do is grill chickens.” You can buy a whole or half-chicken. You get fresh, warm tortillas, pickled vegetables, Mexican sodas – and it’s just spectacular.” Read the full article here »