H. Joseph Ehrmann: On San Francisco's Cocktail Culture Past and Present
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| Buchanan |
The basics of chemistry and flavor rule. Use acid to cut fat. Bitter and sour are great before dinner to get digestive juices flowing. Let the drink complement the food, where the food leads (since it generally washes it down). Don't get too crazy with ingredients and flavors; less is more. High proof spirits can ruin a meal, so keep it average to low-alcohol, and above all, enjoyable.
Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Tony Abou-Ganim & Adam Seger
Charlotte Voisey of Best American Brands Ambassador
Steve Olson of Valley Ho
Dough Robson of Gallo Blanco
Edward Farrow of The Cafe at MIM
Greg LaPrad of Quiessence & Morning Glory Cafe
Joshua Johnson of Kai
Joshua Johnson of Kai
Todd Sicolo of T.Cooks
Josh Riesner of Pig & Pickle
Lester Gonzalez of Cowboy Ciao
M.J. Coe of Federal Pizza
Steven "Chops" Smith of Searsucker
Aaron Chamberlin of St. Francis
Michael Rusconi of Rusconi's American Kitchen
Chrysa Robertson of Rancho Pinot
Lynn Rossetto of The Splendid Table
Cullen Campbell of Crudo
DJ Monti Carlo
Pete DeRuvo of Davanti Enoteca
Chuck Wiley of Cafe ZuZu
Justin Beckett of Beckett's Table
Bryan Dooley of Bryan's Black Mountain Barbecue
Silvana Salcido Esparza of Barrio Cafe
Jeff Kraus of Crepe Bar
Bernie Kantak of Citizen Public House
James Porter of Petite Maison
Johnny Chu of SoChu House Neo Asian + Martini Bar
Stephen Jones of Blue Hound Kitchen & Cocktails
Chris Gross of Christopher's Restaurant and Crush Lounge
Chris Curtiss of NoRTH Arcadia
Payton Curry of Brat Haus
Mark Tarbell of Tarbell's
Josh Hebert of Posh
Kevin Binkley of Binkley's Restaurant
Lori Hashimoto of Hana Japanese Eatery
Larry White, Jr. Lo-Lo's Fried Chicken & Waffles
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Hotel Valley Ho
6850 E. Main St., Scottsdale, AZ
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