Spirocks on Food and Business
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Dear Christos, about your Baptism…
Yesterday we baptized my son Christos in the church where his godmother and I both were baptized and where the man he is named after grew up as an altar boy. We were lucky to do so in front of his loving extended family and friends. Once the baptism began, I realized he was in my…
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Currently Creating This:
Break Up With Him – tequila, aperol, fresh squeezed grapefruit #cocktails #thirstythursday #Andover January 07, 2016 at 05:18PM
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Dear Chefs and Bartenders – part 2
“I’d rather play Chiquita Banana and have my swimming pool than play Bach and starve.”—Xavier Cugat, born 01-01-1900 There is a point in time when creating something that people want, in an extremely well done way trumps doing something you want to do regardless of whether it is wanted. That point in time is when…
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Dear Chefs and Bartenders
John Tesar has a few words for you: Delicious is more important than creative because everything’s been done before. You’re not going to reinvent the wheel. At this point, after the post molecular era and the compositionist era, where basically commercial artists have gone into the food business because its more lucrative for them financially.…
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Currently Creating This:
Yes Darling – Bourbon, lemon, maple syrup, maraschino liquor, blueberries, ango and Orange bitters #cocktails #andover #tonight #findus December 18, 2015 at 05:41PM
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Currently Creating This:
Blackened Tuna/green beans/potato/olives/egg/smoked tomato vinaigrette #15sx #Tonight #Andover #tuna December 17, 2015 at 05:16PM
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Currently Creating This:
Red Light District – Smashed watermelon cube, Damrak Amsterdam Gin, aperol, carpano, fresh mint+basil, cardamom bitters #Cocktails #tonight #Andover December 05, 2015 at 05:10PM
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Currently Creating This:
Warm me from the inside – Dickel Rye, tequila, grand marnier, maple syrup, bitters #cocktails #Andover #tonight December 04, 2015 at 05:57PM
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