Issue link: http://digital.copcomm.com/i/61075
Beau Armenta C Food & Beverage Manager, Root 246, Solvang, CA alifornia's Central Coast is swirling with wine culture—a fact that Beau Armenta savors. "It's exciting!" he says. "I'm introducing inspired mixology to an area that already celebrates flavor." Solvang's elegant Root 246 restaurant is the perfect culinary destination to showcase his talents. And in turn, the recent graduate of the Culinary Institute of America has brought tremendous passion and polish to the restaurant's food and beverage program. The bright-eyed 22 year-old grew up amid the vineyards and family farms of the Santa Ynez Valley. "For me, mixology is about sourcing fresh, local ingredi- ents that enhance the alcohol and pair well with the restaurant's cuisine," he says. Armenta visits farmers' markets weekly to hand- select produce. Thus, guests enjoy seasonally inspired beverage service that perfectly complements their farm-to-table din- ing experience. With Root 246's wine country location, Armenta explains that 90 percent of his 1,800-bottle cellar is dedicated to local wines. And his bar has become a haven Wine country mixologist Beau Armenta. for local winemakers. "When winemakers come in we have a great 'Taste this!' sort of dialogue," he says. "They'll offer me a sip of the wines they're pouring at their table, and I'll share a cocktail concept that I'm developing." In fact, after working harvest at a local winery, Armenta was inspired to age some of his cocktails in oak barrels. The process gently oxidizes the liquid while infusing it with toasty nuances and enabling the ingredients to meld. He brought this aging concept to a sophisticated Manhattan-style cocktail called That One, which he crafts with mead in lieu of sweet vermouth and chills with a cube of smoked ice. Armenta's clear vision and minimalist approach help him stay relevant and competitive within the industry. "The simplicity and luxury of a classic cocktail never goes out of style," he explains. "Complement elegant flavors with an innovative twist and you've got success." —Laura Sanchez 130 / the tasting panel / april 2012 THE 1 2 3 Beau Armenta's Top Five Faves Passionate staff. "5" 4 5 Beau Armenta's Top Five Pet Peeves 1 2 3 4 5 Garnishes that are not cut properly or the wrong garnish for a cocktail. A messy, disorganized bar. Inconsistent portions. Unprofessional-looking staff. Not having the right ingredients when it's time to make a particular cocktail. Fresh ingredients straight from the farmer. Simple, well-orchestrated cocktails. It doesn't take ten ingredients to make a cocktail good; it's all about relying on flavor combinations. Jamón Mangalica—it's heaven! Balanced flavor. Our barrel-aged That One cocktail is a perfect example. LIST "That One," Beau Armenta's signature cock- tail, dispensed straight from the barrel. supports the integrity of the Food and Beverage people in our industry. Our series continues, thanks to Funkin fresh fruit purées, a brand that PHOTO: JEREMY BALL PHOTO: JEREMY BALL Taking Inventory with. . .