Kelley likes to be called a bartender.  His aversion to terms like “bar chef” or “mixologist” is testament to his humble respect for the age-old traditions of pouring.  His cocktails are unique but familiar; smart and clean.  He holds a reverence for spirits, and stocks his bar accordingly. It’s not just about having unusual bottles, but having the tools with which the bar staff can provide a positive and unique experience for our guests.  His bar holds many products from local artisan distillers, as well as those from the far reaches of the globe.  With an extensive collection of unique whiskey from Jim Beam to Rittenhouse 23yr Old Rye; rums from around the world,  plus European herbals and bitters, he’s got the means to pour a great drink.  Not forgotten are the other important elements of a well made drink, like fresh juice and hand made purees.  Proper technique is always observed, and taught to his loyal staff. He does’t stop at the bar either.  He often hosts classes at the restaurant, showcasing a specific sprit or a variety of cocktail.  I’ve had the pleasure of working with him on various dinners as well, where cocktail pairings are offered with each course.  His knowledge and passion about what he does has inspired me time and again.  Sometimes with exhaustive knowledge of an obscure spirit; sometimes with subtle english spun upon a highball glass, crisp with frost.

This entry was posted on Saturday, April 4th, 2009 at 8:40 am and is filed under Kelley Swenson, Our Staff, by Jeff McCarthy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.