The Tasting Panel magazine

September 2018

Issue link:

Contents of this Issue


Page 32 of 100

32  /  the tasting panel  /  september 2018 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. 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 PHOTOS COURTESY OF CHEF'S ROLL How long have you both been involved in the bartending community? Erick Castro: I've been in the hospi- tality industry since I was 14, when I started washing dishes at a res- taurant in my hometown. I quickly started bartending once I was old enough to make drinks on my own; however, for the first five years or so, all I was doing was shaking Lemon Drops and pouring pints. It was only once I started working at a tequila bar in Sacramento that I discovered the beauty of fresh juice and craft spirits. After that, there was no turning back. Chris Patino: Between Erick, [co-founder] Arsalun Tafazoli, [Beverage Director] Anthony Schmidt, and myself, it's almost too many years to count! We are all veterans of the bar community with varying backgrounds and levels of experience. Tell us a bit more about Raised by Wolves. CP: The concept for Raised by Wolves was inspired by Roman mythology. The brothers Romulus and Remus were raised by a she-wolf before going on to found Rome, which was essentially the cradle of Western civilization. Wolves are loyal, nurturing, socially connected animals, and those are exactly the values we strive to promote at Raised by Wolves. We also had an opportunity to bring a more urban-minded focus and mentality—which [parent company] Consortium Holdings has suc- cessfully fostered throughout the downtown San Diego area—to a more suburban crowd. Just because you leave the city behind shouldn't mean that you should be deprived of a well-made craft cocktail in a well-thought-out and intimate setting. EC: With Raised by Wolves, we wanted to provide folks with something truly special in a place they least expected. Not only that, we wanted them to be blown away by the variety of options. What makes the cocktails at Raised by Wolves different from other establishments? CP: Because we are located in an outdoor shopping mall, we encounter a wide array of palates, from the well-informed cocktail aficionado to the novice or occa- sional drinker. We knew we wanted to put together a serious cocktail program, but we needed to ensure there was also a sense of familiarity so that we didn't alienate anyone. EC: So often nowadays menus have become pedestrian and expected, so we deliberately did our best to smash those expectations and come up with something new. What has the response been so far to the concept? CP: So far, outstanding. Both the bar and retail shop are doing well, and the amount of support we've received from the community has been overwhelmingly positive. EC: The local community has greeted us with open arms, and we are honored to be part of what makes La Jolla/San Diego so special. At the end of the day, fancy drinks and glassware only get you so far. Without hospitality and a sense of community, we wouldn't even bother—and all of that begins with an amazing staff. ERICK CASTRO AND CHRIS PATINO, Partners at Raised by Wolves in San Diego, CA C M Y CM MY CY CMY K

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - September 2018