The Speakeasy

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Episode 78: Seersucker Returns! Nov 28, 2012

Show notes

This week on The Speakeasy, Damon is joined by two friends from Seersucker Brooklyn, chef/owner Robert Newton and bartender Matt Hopkins. Tune in and hear three professionals talk shop and highlight some incredible wines coming from New York, Virginia and other overlooked regions in America. They taste a few wines on air and lament over the fact that some people still come into the coolest bars in the world and ask for Vodka & Cranberry juice! Get a behind-the-scenes look at the way modern restaurantuers and bartenders are thinking and what trends they see ahead. This program was sponsored by The International Culinary Center.

“There’s some really good wine from Virginia and I’m doing everything I can to get more of it here.” [10:37]

“Not every wine needs to be a Bourdeaux or a $200 Burgundy – just enjoy it and taste it!” [25:51]

## –Robert Newton, Chef/Owner of Seersucker and Matt Hopkins, Bartender at Seersucker

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Episode 77: New York Bartenders Ball Nov 21, 2012

Show notes

This week on a special episode of The Speakeasy, Damon checks in with bartenders Nino Cirabisi and Frank Cisneros who have helped organize the New York Bartenders Ball Benefit to help those affected by Super Storm Sandy. Find out how the bar community has rallied together to help in every way possible – from giving shifts to those without work to delivering ice to bars without power. Learn more about the New York Bartenders Ball, which goes down Monday, November 26th at the Bowery Hotel with Death & Co, Employees Only, PDT, Ward III, Dutch Kills, Dram, The Whiskey Brooklyn, Weather Up. Tickets are $100 and 100% of net proceeds go to Occupy:SandyNYCRelief & SSLF.org. Learn more and buy tickets here. This program was sponsored by GreatBrewers.com.

“The love on this has been nation wide. Bartenders from other states are sponsoring tickets [to the New York Bartenders Ball] – they want to help New York too. These are people who may or may not know each other but have mutual respect.” [12:24]

–Nino Cirabisi on The Speakeasy

“We weren’t seeing Red Cross on the ground that much. That’s part of what we were affected by. We wanted to do something we we could make change.” [18:15]

–Frank Cisneros on The Speakeasy

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Episode 76: Jan Warren Nov 14, 2012

Show notes

This afternoon on The Speakeasy, host Damon Boelte is joined by Jan Warren, the head bartender at Dutch Kills Bar and the co-host of the web series Animals Eating Animals. Jan talks about his experiences working as a bartender and server and the relationship between patrons and those working in the restaurant. Hear how Jan spends his days off exploring the city for the best food and drink by bicycle and the wild foods he’s come across in the search. Tune in as Jan talks about American food culture and really taking advantage of the culinary opportunities in New York City. Whether you’re interested in mixology or culinary tourism there’s something for everyone to take away. This program was sponsored by Heritage Meat Shop.

“Each bar station is a one man kitchen. That’s good I think, because it allows you to work independently.” [06:12]

“If you don’t have the confidence to be behind the bar – you shouldn’t be behind the bar.” [07:20]

“There’s no dearth of wonderment and beauty in the restaurant and bar industry in New York City. This is the best city on the planet.” [13:57]

“For an American who grew up in this [culinary] culture – nothing is stranger than eating balls.” [22:40]

## –Jan Warren, Head Bartender at Dutch Kills on The Speakeasy

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Episode 75: Brooklyn Gin Oct 24, 2012

Show notes

This week on The Speakeasy, Damon is joined by co-creator of Brooklyn Gin, Emil Jattne. They’re obviously talking gin – from distilling to bottling and everything in between. Learn why Brooklyn Gin makes no compromises in the process of gin-making and how their unique blend of botanicals make for a one of a kind spirit. Hear some of the benefits of being included in the Barclays Center’s beverage program and find out how the artisanal gin company plans on expanding. This program was sponsored by Heritage Foods USA

“We wanted to make the gin we wanted – we didn’t want to make any compromises whatsoever.” [06:05]

“There’s so much creativity around gin cocktails. There are bars that are super classic and restaurants with epicurean cocktail menus with inspiration from the kitchens.” [11:30]

–Emil Jattne, co-creator of Brooklyn Gin on The Speakeasy

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Episode 74: Fernet Oct 17, 2012

Show notes

This week on The Speakeasy, Damon gets to chat about his favorite spirit in the world – Fernet-Branca! He’s joined in studio by Jennifer Corrao, brand ambassador for Fratelli Branca, a distillery that produces Fernet-Branca, Branca Menta, Carpano Antica and more. Learn all about the bitter digestif that has picked up in popularity over the past few years – especially amongst bartenders and service industry professionals. What makes the recipe so special? What are bartenders doing with Fernet-Branca in cocktail recipes? Get the inside scoop on what some people call This program was sponsored by S. Wallace Edwards & Sons.

“Not only does [Fernet-Branca] aid with digestion, it helps relax the body as a whole.” [7:15]

“Anytime you use ingredients from nature – herbs, roots, spice, etc – it will be better appreciated by the body.” [8:20]

–Jennifer Corrao on The Speakeasy

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Episode 73: Donna BKLYN Sep 26, 2012

Show notes

This week on The Speakeasy, host Damon Boelte is joined by Leif Huckman and Jeremy Oertel of the new Williamsburg bar Donna. Leif explains the concept behind the bar’s feminine and welcoming design and why he thinks keeping price points low is important in building an approachable drinking establishment. The crew discusses cocktail construction, the delicate balance that goes into the classic recipes and the best ways to come up with something fresh and precise. If you’re interested in drinking or interesting in building your own cocktails – there’s plenty of information to takeaway from this edition of The Speakeasy. This program was sponsored by S. Wallace Edwards & Sons.

“With Donna, we wanted to create an elegant space for dirty kids.”

“A neighborhood bar needs to be welcoming. There’s a real feminine quality to Donna which I felt was important because a lot of the bars you go to feel like dungeons.”

“All cocktails are inter-related in this really interesting historical way.”

–Leif Huckman of Donna on The Speakeasy

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Episode 72: Karin Stanley Sep 19, 2012

Show notes

This week on The Speakeasy, Damon Boelte is hangin’ out with Karin Stanely, co-owner of Dutch Kills and bartender at Little Branch. Join in as they chat about making drinks, the importance of fresh juice and why meticulous bartending is second to none. Hear stories of rude customers, altercations and camaraderie amongst staff and fellow bartenders in the world of mixed drinks. There are a lot of high quality, top notch cocktail bars popping up around New York City, and Damon & Karen discuss what that means for the bartenders, the customers and the community. Later in the show, learn more about the decision to open Dutch Kills in Long Island City and how the community has responded to a bar of its caliber. This program was sponsored by Heritage Foods USA.

“Ideally you juice for a round. There’s been lots of scientific attempts at quantifying [what happens] when acid sits out for a while – you can tell the difference between fresh juice and juice that’s been out of it’s shell for a minute.”

“If you’re going to be meticulous about one thing at a bar – you should be meticulous about everything.”

“When people feel out of place [at a bar] – they get defensive.”

–bartender Karin Stanley of Little Branch and Dutch Kills on The Speakeasy

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Episode 71: Kevin Denton Sep 12, 2012

Show notes

This week on The Speakeasy, Damon is joined by friend and fellow bartender/musician Kevin Denton of WD-50 and The Crooners. Damon and Kevin talk shop and discuss everything from modern beverage programs, dirty martinis and Vietnamese-influenced cocktails. Hear what it’s like working at a technologically-minded operation such as WD-50 and juggling a life as a musician at the same time! This program was brought to you by Hearst Ranch.

“Beverage programs are now more than just the wines you offer. Every space needs a beverage director and a cocktail program and you have to meet certain expectations. It’s a lot harder than pouring stuff in a glass and saying ‘this is new.’ ”

“The way I approach bartending generally is if you know what you like and order what you like – then by god you should get what you like.”

“If I was to drink every mistake I’ve ever made – I’d be long dead.”

–Kevin Denton of WD-50 & The Crooners on The Speakeasy

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Episode 70: Alie & Georgia Aug 29, 2012

Show notes

Alie and Georgia are in the studio! They are the hosts for Cooking Channel’s Classy Ladies and contributors to Unique Sweets. Tune in as they hang out with Damon and talk about viral videos, female bartenders and lighthearted drinking. They make a delicious on-air cocktail with Aperol, orange juice and beer and somehow manage to get free tequila shots from a listener. Hear what it’s like submitting recipes for a TV show and why these girls have fun everywhere they go. This program was sponsored by White Oak Pastures.

“We’re not competing with the Dale DeGroff’s and the serious tight buttoned-vest and bow-tie dudes. We’re taking a culinary approach to it and breaking as many rules as possible. Drinking should be fun!”

–Alie Ward on The Speakeasy

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Episode 69: Aaron Polsky Aug 22, 2012

Show notes

On an informative and conversational episode of The Speakeasy, Damon Boelte is joined by friend and fellow bartender Aaron Polsky or Neta and Amor & Amargo. Damon and Aaron talk shop and discuss classic cocktail variations and the use of lower ABV spirits including Soju and Sherry. How can cocktails and food live in harmony? What does it mean to mess around with classic cocktail formats? Tune in for a great conversation on interesting drinks, customized bars and innovative bartending. This program was sponsored by Heritage Meat Shop.

“At Neta it’s important for us to create drinks that go with food. The great thing about Soju is that its a distillate that has 25% alcohol. You can make cocktails [with Soju] that are significantly lower in ABV and go better with food.”

“If you’re a bar – stand behind what you are and what you do!”

“Nobody knows the drinks better than the bar staff and nobody knows the food better than the chef. Why not work very closely together to make that ideal relationship between the two?”

–bartender Aaron Polsky on The Speakeasy

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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