Issue link: https://digital.copcomm.com/i/49694
spring and summer are the easiest to source, but even fall and winter have hidden gems that make and reflect the season. Winter is generally a time to concentrate on local flours, honey and cheese, not to mention some of the best dairy in the country. It is also a time when one can focus on exploring sus- tainability in our fresh fish and seafood program, as well as improving our local and sustainable meat program. Chad: We have to get creative over the winter. We either have to source sustainable ingredients from other regions in which they are still available or get lucky enough to find farmers that have hothouses to grow over the winter. BA: What is the key to success at Barrio? Bill: Barrio is a combination of chef-driven Latin cuisine, a sultry hip environment, uniquely designed cocktails—and a 171-bottle tequila list! Chad: Our success lies in the authenticity and quality of our products that can be replicated in even the busiest of times and in a timely matter. The staff has a great time. This sunny attitude is passed along to our guests. BA: Bill, what is your food philosophy? Bill: To use local and sustainable ingredients as much as possible while staying true to the concept. Freshness of ingredients as well as quality is very important. I try to stay true to the culture of Mexican and Latin cuisine while adding subtle changes to keep the food both new and exciting while slightly refining it. BA: What can bitters do for a cocktail? Chad: Bitters season a cocktail like a spice seasons food. It also bridges the gap between spir- its and the nuances in ingredients as well. BA: What can bitters do to a dish? Bill: Bitters are great hidden wonders. Used properly, they can pull flavors and balance acidity. A lot of essential oils come through with bitters. BA: What advice can you give a bartender who has never made or used bitters? Chad: Experiment! Try classic cocktails with different flavored bitters or brands. You will be surprised at the differences. BA: Bitters are not just for classic cocktails any- more. What's your favorite contemporary cocktail recipe that uses bitters? Chad: I use them anytime I can. My favorite was using Bittercube Orange Bitters in my GQ Bombay Sapphire competition cocktail, The Coliseum; it took first place for our local market. BA: What flavors of bitters would you like to see available for your drinks that are not currently on the market? Chad: Agave bitters! december 201 1 / the tasting panel / 93 THE DRINK: Peacharita 1½ oz. Casa Noble Crystal Tequila ■ ■ ■ ■ ■ ■ ■ 1½ oz. Mathilde Pêches Liqueur ¼ oz. agave nectar ½ oz. apricot purée Splash of cava 2 dashes peach bitters Mint sprig ■ In a mixing glass combine bitters, Casa Noble, Mathilde, agave and apricot purée. Fill glass with ice, shake vigorously and strain over fresh ice in an old fashioned glass. Top with a splash of cava and garnish with an awoken mint sprig. THE DISH: Compart Family Farms Pork Belly with Apricots, Local Fingerling Potato and Red Mole serves 4 ■ ■ 12 1½-inch cubes cooked pork belly* 6 fingerling potatoes cut in half cooked in salted water until just tender ■ ■ ■ 2 tablespoons olive oil 12 sous vide dried apricots* 1 cup watercress, large stems removed ■ ■ ■ ■ ■ ■ Extra virgin olive oil Kosher salt to taste Freshly ground black pepper to taste 2 tablespoons toasted pine nuts 1½ cups red mole* Sea salt *Get recipe at tastingpanelmag.com. ■ Preheat oven to 400°. Warm the red mole in a small sauce pan. Heat a steel pan over medium high heat. Add 1 tablespoon of olive oil, season pork belly with salt and pepper and sauté on one side until lightly caramelized. Turn pork over and cook in oven until warmed through. ■ Meanwhile add the remaining olive oil to a sauté pan over medium high heat and add fingerling potato cut side down, sauté until lightly browned; add the apricots to the pan to just warm through. Toss watercress with extra virgin olive oil and salt. ■ To plate, spoon two tablespoons of mole onto each plate. Place three pieces of pork belly on each plate and spoon a little red mole over each piece. Garnish with watercress in between each piece of pork belly and top watercress with fingerling potato and apricot. Garnish with pine nuts and sea salt, then drizzle with extra virgin olive oil.