We know a farm-to-table philosophy is key for restaurant kitchens, both from a business and a quality perspective. But what about behind the bar?
According to our friends at CUESA, the organization behind the famous Ferry Plaza Farmers’ Market, bartenders have just as much to benefit by sourcing from local farms as chefs do. Just ask Brian Means: as the Corporate Lead Bartender and Mixologist for the Mina Group in San Francisco, he supports the cocktail teams in all Michael Mina restaurants with education, staffing, and building bar programs.
We talked to Brian all about his approach to farm-to-bar mixology and how he elevates cocktails with fresh, local ingredients. Read on for his tips! [Read more…]