Elisabeth Forsythe is a bar director who knows her craft and her audience.
VIEW SIMILAR PRESENTATIONS
Life Behind the Mic
BY RACHEL MORTON
@ VOL 19
ON MAY 25, 2014
Rachel Morton// broadcaster// on life behind the mic
Station Manager at RDU, Rachel Morton explains how radio has stayed relevant in the digital age. By providing intimacy and companionship, the local independant station she works for has built a music-loving community.
Flips Batter Bar
BY MELODY RATLIFF
@ VOL 15
ON MAY 07, 2015
Flips Batter Bar is Melody Ratliff's playful spin on the traditional morning routine, where the customer participates with the creative expression of their meal. Flips has multiple batter choices, things to put in your pancake, and an incredible syrup bar with all homemade syrups. A gourmet breakfast that is just how you want it.
The Art & Science of Mixology
BY JASPER ADAMS
@ VOL 8
ON JUL 31, 2015
"Making cocktails and tending bar is a process that evolves from science into art. Doing the science beforehand enables the art during service."
From "The Art & Science of Mixology" from PechaKucha Asheville Vol. 8, Asheville Organizer Jasper Adams, beverage manager at Table restaurant and The Imperial Life bar in Asheville and co-founder of Ninebar Creative, provides a behind-the-scenes look at the science and the work behind the beauty of cocktails and the craft of tending bar.
The Art of Drinking
BY ROGERIO IGARASHI VAZ
@ BRAZILIAN LIFESTYLE POWERED BY PECHAKUCHA
ON SEP 16, 2015
"The bar is a great place to learn about geography because it has bottles from all over the world."
In "The Art of Drinking" from Tokyo's Brazilian Lifestyle Powered by PechaKucha, Bartender Rogerio Igarashi Vaz shares a facinating perspective on how the collision of Eurpoean, African, and aboriginal cultures of his native Brazil, informs much of his mixology philosophy and many of the drinks he serves up in his century-old-motiffed 12-seat bar in fashionable Ebisu, Tokyo. He talks about the more emphemeral duties of a Bartender while ellaborating on his shared love for twisting old world cocktails into re-imagined modern versions, sometimes even using the most unlikely of incredients, from bacon to seaweed, often substituting a classic drink's base with Brazil's distilled sugarcane spirit, Cachaça!
He signs off by saluding "Bartenders are tring to make a better world ...through Cocktails!"
Twenty Beers That Changed My Life
BY MARK PHILLIPS
@ VOL 9
ON APR 25, 2017
Mark Phillips talks about his discovery of craft beer and shares the 20 beers that have changed his life. A personal journey of discovery and appreciation, whilst trying to remain sober! Cheers to good beer and a wonderful life!
BY MAX PRIBBENO
@ VOL 1
ON JUN 22, 2017
Whisk(e)y is truly the water of life and local bourbon blogger Max Pribbeno has been writing about bourbon for years. He has spent considerable time at the local watering holes researching bourbon for his personal enrichment and has been sharing his stories for years.