I was interviewed by the Monterey County Herald earlier this week for an article on recent trends in mixology and bartending that appears today.
This was pretty exciting for me, as the reporter originally had no idea I had grown up there, he just happened to find me online as a sort of “expert” (yeah, I don’t know about that, either)
At any rate, it’s a great article and I’m thrilled to be quoted:
“I see cocktails as a form of cuisine,” he said by phone from his Oregon home. “A great bartender can elevate the mundane after-work drink into something more. It transcends the simple act of having a drink to calm your nerves. It’s sensory.”