The Tasting Panel magazine

October 2014

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Page 128 of 132

128  /  the tasting panel  /  october 2014 COMPETITIONS F rom kitchen-to-bar crossovers, cooking with booze, gourmet garnishes and straight-up pairings, we've documented it all in the pages of THE TASTING PANEL. But every once in a while, we're greeted by a collaboration so darn, well, collaborative, that it makes us stop and pay attention. Such is the case at Wingtip in San Francisco, the latest stop on our Glenfiddich Kindred Spirit tour, where Bar Manager Brian MacGregor has called upon the full talents of his staff to put together a serve that's unlike any we've seen before. "I racked my brain for days," says MacGregor, who told us that ideas for his Glenfiddich serve included things like a partnership with a hotel that would gain guests who bought the serve access to members-only Wingtip. "It would've been an interactive, real-life application of the serve, but it was a logistical headache," he admits. But MacGregor eventually struck gold: "I spent so much time thinking about how to make this different, how to make it interesting," he says. "And I didn't want to just do a pair- ing or a cocktail or serve something in a unique vessel. Finally, it hit me. Why not do a flight?" That flight quickly grew wings, as MacGregor tapped the talents of the Wingtip staff to truly make this serve soar. "This was definitely a team The Kindred Spirit Collective AT WINGTIP IN SAN FRANCISCO, THE GLENFIDDICH KINDRED SPIRIT SERVE IS A COLLABORATIVE EFFORT by Rachel Burkons Brian MacGregor is Bar Manager of Wingtip in San Francisco. PHOTO: HARDY WILSON

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