The Tasting Panel magazine

August 2017

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32  /  the tasting panel  /  august 2017 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. REN PERAKIS Bar Manager at Bar by Red Door in San Diego, CA How do ethically sourced ingredients play a role at Bar by Red Door? They are our inspiration. We consider ourselves a farm- to-glass cocktail bar. In fact, roughly 50 percent of our produce comes from our own garden; the rest is sourced from other local farms. We also try to stay as seasonable as possible by updating our menu every three months. Sometimes I even create daily or weekly specials when we have an overabundance of an ingredient. How have your customers helped shape your bar menu? Every time I'm working on a cocktail at work, I have guests give me input. I've noticed that my cocktails have become more daring and inventive since I started running Bar, and I believe a lot of this has to do with all the awesome feedback and positive affirmations. I really appreciate the honesty and intelligence my regulars offer me. What's your favorite garnish right now? I've been working with a lot of flowers, especially since I have such a readily available supply. They bring so much life and whimsy to a cocktail. The joy is palpable when someone receives a cocktail with an inspiring garnish. PHOTO COURTESY OF SHAWN MICHAEL PHOTOGRAPHY PHOTO COURTESY OF RICHARD DUVAL IMAGES KASIA KIM Owner and Winemaker at Kasia Winery in Woodinville, WA What makes the Red Mountain AVA unique? Red Mountain is one of the smallest but most acclaimed AVAs in Washington. It has a sense of place; you can recognize the soil and fruit in every glass you drink––no matter the maker. It has elegance, structure and lots of moxie. It's like no other AVA in Washington. What is your winemak- ing philosophy? First, and probably the most important thing: Quality grapes and quality barrels are my top priority. As a new winery with a very limited budget (since I am doing it all on my own), I have to count every penny, but when it comes to grapes and barrels, I spare no expense. It is one of the reasons I decided to focus on the Red Mountain AVA. Also, I use only French oak barrels from top cooperages in France. Second, I want to showcase the amazing fruit, Red Mountain terroir and all that they bring to the wine. I appreciate all the modern techniques that are available to us to help create the flavor profiles we want, but I want the particular vintage, the flavors in grapes, to guide me where the wine is going naturally, and I will help it be the best it can be without much alteration. How do you support and raise awareness for other women in the industry? Yes, the winemaking industry is very male-dominated, but there are plenty of women who are making a splash! Here in Washington, we have a number of women winemak- ers. We created a group called the Sisters of Vinifera Revolution––our goal is to put Washington women winemakers on the map. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email featured@chefsroll.com.

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