I create custom bar menus for pop-up events and dinners. I love working with chefs and event planners to serve beverages that are more than just a pleasure to drink- I want them to tell a story as well. I’ve worked with Playground Coffee Shop on their community dinner series and guest chef programs. I also host an invite-only supper club in collaboration with Commonplace Cooking. I’m available to consult on menus and bartend private events. I was awarded the WSET Level 2 award in wines through the International Wine Center in New York. Some recent work samples can be found below.

Playground Community Dinner 07.01.23

Beer Slushie: Frozen pilsner, lime and bay leaf liqueur, lime juice, sugar, bitters

Coriander Daiquiri: White Bacardi, lime juice, coriander syrup, green peppercorn vodka

Rhubarb Sangria

Rhubarb Lemon Spritz (non-alcoholic)

I was lucky enough to work with Chef Sammi Gay on this joyful menu for Playground’s latest community dinner. We’ve collaborated in the past and have developed a great shorthand for working through flavor combinations.

We welcomed guests with beer slushies, which were born from an idea Sammi had in the early phases of menu development for this dinner. She’d been working on some infused liqueurs and wanted to spike partially frozen Corona's with them. I thought a lot about Thai jelly beers, which you’ll remember if you were lucky enough to go to Uncle Boon’s back in the day. We didn’t have the equipment necessary to make those (a big ice barrel that rotates on its own isn’t exactly a kitchen staple), so we settled on a blender version that was just as delicious. I froze Pilsners in ziplock bags and blended them up with fresh lime juice, sugar, bitters, and some of Sammi’s lime and bay leaf liqueur. The sugar and acid really helps balance out the beer, which becomes much more bitter when frozen.

For the daiquiris, I machine juiced half the limes whole for a little extra bitterness and then pressed the rest by hand. The syrup was infused with coriander seeds, both dried and fresh. I also added just a drop of green peppercorn vodka that Sammi had been playing around with for the smallest hint of spice.

In the spirit of seasonality, I made some sangria with homemade rhubarb syrup. I used a blend of red and white wines and a little bit of lemon to create a light and tart summer sipper. I set some of the syrup aside and threw it in with some fresh lemon juice and soda water for those looking for a non-alcoholic option.

Dive Bar Supper Club 5.20.23

 Inspired by the dive bars we all know and love. Guided by the contradiction of curating an evening around something categorically unfussy, we served up nostalgic Americana (perhaps with some variations.)

Miller Highlife Picon Biere: Here, this classic French shandy was built right in the bottle. I brought back some of this bitter orange liqueur in my suitcase, since it’s not sold in the States.

We then moved on to a “beer shot combo”: a tuna crude shooter followed by a sip of fresh lager from Twelve Percent Beer Project in Connecticut.

I paired the chicken tender onigiri with a beer from Interboro’s “Intertwined” series. It’s fermented with Riesling must, resulting in a bright and aromatic drink that is exciting for beer and wine drinkers alike.

The Bloody Mary inspired salad was paired with a dry hopped nose from Grimm Artisanal Ales. It has a distinctive acidity from the yuzu and a heavy dose of salinity that played so well against the tomatoes.

There’s no better pairing for fried potatoes than sparkling wine, so I hopped on my Cava soapbox for the tater tot bravas. This is a champagne quality sparkling wine from Spain made with the same method. This results in an aggressive carbonation and a slight ready characteristic that’s perfect for special occasions or weeknight sipping. You really can’t beat the value.

The main course was a play on the classic burger, a beef tartare slider served with shiso on a homemade milk bun. We brought out lemon peels and olives and let guests garnish their own “dive bar martinis”: Oka Kura’s “Japanese Bermutto” served over large ice cubes. This is an aromatized sake often used as an ingredients in Japan that stands up very well on its own.

For dessert, we served Coca Cola floats with Fernet Branca ice cream and amarena cherries. I offered guests the option of two very different fernets to sip on alongside it. The first, from the Czech Republic, has a much sweeter and molassesy characteristic. The second, from California, is a more classic style fernet that’s a bit more subtle than the original recipe with a discernible maltiness.

Playground Community Dinner 02.16.2023

Pomegranate Blossom: Ghia aperitif, pomegranate juice, orange blossom syrup, lime juice

Apple Chamomile Punch with anise infused rum and Laird’s Applejack

2020 Darling Creek, Eve’s Cidery: Traditional Method Dry Cider

My starting point for this menu was a deep dive into the historical contributions of Black bartenders in America. I was thinking a lot about a conversation that I had with chef Kayla Phillips during one of our pop-ups over the summer. While discussing staffing for catering events and other freelance food/beverage work, she mentioned how rare it is to find bartenders of color. We spoke about the barrier to entry in this field and how little exposure and encouragement POC often have. Of course, this is a systemic issue across the board but it's particularly disappointing in a field that has been benefiting from Black people's contributions since European settlement in the Americas. Many classic cocktails, including the Mint Julep, were invented and perfected by Black bartenders. This incredible article dives deeper into the subject.

I ordered a reprint of the 1917 book "The Ideal Bartender" by Tom Bullock. This is thought to be the first cocktail manual written by a Black author. I was originally drawn to his recipe for the Stone Sour, a variation on a classic gimlet. This drink is probably best known as a precursor to the Amaretto Stone Sour that was all the rage in the '90s. This original version uses gin, fresh lemon juice, fresh orange juice, and  a "rock candy syrup" that is essentially just a much heavier simple syrup. I had the idea to enhance the two distinct citrus notes with lemon bitters and a dash of orange blossom water. Though the resulting cocktail was delicious, it was a bit heavy to be served with dinner and I worried the tartness would overpower in this context. As I read on, I noticed various recipes for alcoholic punches, which were so popular in this era. Demi's menu was so comforting and cozy that having a large batch beverage on the menu felt appropriate. Using these as inspiration, I eventually settled on a recipe that is apple-forward with subtle spiced notes and a wintery feel.

While I already had thoughts of Upstate New York and relaxing cabins in mind, I reached out to a cidery in the Finger Lakes for our cider selection. The wine and cider of this region is seriously underappreciated and I wanted to keep our bottled option as local as possible. "Darling Creek" from Eve's Cidery is dry and tart with typical notes of cherry and apple, as well as a subtle undercurrent of espresso. 

Various "scraps", both literal and metaphorical, were used in the creation of this menu. The leftover orange blossom syrup that I originally planned to use in the Stone Sour ended up being the perfect addition to our mocktail. I reached out to Demi to see if she would have any citrus scraps leftover from the dessert and used those there as well. Ghia is a complex product, and the bitter herbaceousness begs for something floral and light to brighten it up. Alongside pure pomegranate juice and fresh lime juice, this drink is a complex and delicious non-alcoholic option. Before making the syrup for the punch, I used the peels from the lemons I squeezed for the punch so as to not waste their fragrant oils. I dried out the star anise used to infuse the rum and repurposed it as a garnish. 

Friendsgiving Supper Club 11.12.22

This menu was inspired by fall flavors, comforting spices, and meals meant to be shared.

Cold Toddy: Spiced pear liqeur, bourbon, early grey tea, garam masala syrup, fresh lemon

As always, I started the evening off with a cocktail. I normally try to start the night with the least amount of alcohol as possible, but what’s Thanksgiving without a little excess? We had a bourbon “cold toddy” garnished with dehydrated pears. I decided to punch up the notes of cinnamon and clove already in the pear liqeur by St. George by adding them to the simple syrup in addition to cardamom, coriander, cumin, and bay leaf. The fresh lemon brightens the whole thing up.

Le Clos des Citons, Poire Cider

The first course, an absolutely genius savory French toast, was served with a pear cider from Normandy. It’s fruity character and low alcohol content make it the perfect holiday sipper. The bubbles also helped cut through the richness of the chicken liver mousse. At only 10% alcohol, I’d be lying if I said I haven’t been tempted to polish off entire bottles of the stuff.

COS, Frappato 2021

The tortellini en brood was served with a Frappato from Sicily. It’s light bodied with few tannins and the subtle savory notes play nicely against the broth and curry leaves in the dish.

Brisson, Glera Frizzante 2021

As a palate cleanser before the main dish, I served a sparkling wine from Italy with the kohlrabi salad. Despite being identical in every other way, it’s not technically classified as Prosecco because of the producer’s decision to use a bottle cap. Instead, it’s labeled with the grape’s name: Glera. I love this wine because it has more aggressive carbonation and higher acid than most Proseccos I’ve had.

Ca de Noci, Rosso Frizzante “Sottobosco” 2021

The main course was served with this bone dry Lambrusco. It’s earthy characteristics give it an extra dimension that allow it to work really well with a variety of dishes. Here, the tanginess of the chutney and tamarind in the leeks compliment it perfectly.

Quinta do Infanto, Tawny Port

I served a simple tawny port with dessert. It’s not terribly sweet as to not overpower the dish and the woody characteristics play nicely against the masala in the caramel and the candied fennel.

Summer Supper Club 07.16.22

This was an exploration of the flavors and aesthetics of a place we both have never been… coastal New England. Inspired by the fact that it’s summer and a fascination with old money, we served seafood dishes with an international influence in a way that can only be described as Deeply American.

Mastiha & Tonic

Mastiha is a liqueur made from the resin of the mastic tree, which is only found in Chios, Greece. It is slightly sweet and extremely herbaceous. The addition of fresh lemon juice and tonic water made it a deliciously bittersweet pre-dinner sip. I love this as a more complex alternative to a gin and tonic.

Channing Daughters, Cabernet Franc Rosso 2021

I paired the first course, a citrus scallop crudo, with the Cabernet Franc Rosso from Channing Daughters winery on Long Island. There are great wines just outside of the city and I always wish we saw more of them. Channing Daughters consistently produced high quality wines that appeal to traditional tastes while experimenting with different varietals and methods in a way that is unusual for the region. Both the dish and the wine are incredibly subtle, in an homage to quiet luxury.

Fukuju Sake, Junmai Ginjo

The corn gazpacho went with this extremely drinkable sake. Served ice cold, this dry but fruity sake gives a subtle opposition to the dish before the slight salinity in it marries with the crab. I love this pairing because of the tension right before it comes back together.

Ameztoi, Txakolina 2021

With the main course, I served a Txakolina from the Basque region in Spain. This is a very acidic and low alcohol wine with the slightest effervescence that drinks dangerously easy.

St. George NOLA Coffee Liqueur

The gorgeous dessert course was served with a shot of chilled St. George coffee liqueur, in place of a post-dinner coffee service.

Playground Night In Summer 2022 Night 1

Sour Shirley: Vodka, citrus peel-pomegranate syrup, lime juice, cherry bitters, club soda

Pickle Martini: Vodka, dry vermouth, pickle brine, celery bitters

Cantina Indigeno ‘Calanchi’ & ‘Mosca’

Night In was a three part series by Playground Coffee Shop that brought in guest chefs in a pop-up format for evenings of eating, drinking, and connecting with the community. I worked the first night with Chef Sammi Gay. Like everything Sammi cooks, the menu was delicious, playful, and (in my opinion) uniquely American.

Just before this event, Becky Hughes of the New York Times had posed the question “is the Dirty Shirley the drink of the summer?” The internet’s answer was a resounding… maybe! I was game, but wanted to make a version a little better suited to my own tastes. The “Sour Shirley” is vodka, citrus peel-pomegranate syrup, fresh lime juice, cherry bitters, and club soda.

Continuing this Americana theme, I put together a dirty pickle martini using Pickle Guys pickle brine, dry vermouth, and a dash of celery bitters.

We offered two orange wines, both from Cantina Indigeno in Abruzzo. ‘Clanchi’ has notes of apricot and citrus peel, a pleasant acidity, and a surprising but inviting salinity. ‘Mosca’ is a fruity, quaffable wine with notes of tropical fruit and nectarine.