Comments on: A ‘Rhodes Scholar’ of bartending http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/ Bars, bartenders and imbibing in Beantown. Tue, 06 Sep 2011 00:49:55 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: ljclark http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27487 ljclark Mon, 19 Jan 2009 17:46:58 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27487 I would, too, and yes it does. I would, too, and yes it does.

]]> By: Michael Dietsch http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27482 Michael Dietsch Mon, 19 Jan 2009 14:42:10 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27482 Man, I'd love to do BAR some day, but it sounds grueling. Man, I’d love to do BAR some day, but it sounds grueling.

]]> By: ljclark http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27335 ljclark Tue, 13 Jan 2009 17:02:06 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27335 Oh yeah you do. We'll order Obituaries and toast to Misty and NOLA. Oh yeah you do. We’ll order Obituaries and toast to Misty and NOLA.

]]> By: jacqueline church http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27330 jacqueline church Tue, 13 Jan 2009 06:43:04 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27330 Okay Lauren: I say we make our date at Drink so I may properly congratulate the accomplished Madame Bartender or QoS. Plus I'm going to Tales this year so I've got start on some serious field research! Okay Lauren: I say we make our date at Drink so I may properly congratulate the accomplished Madame Bartender or QoS.

Plus I’m going to Tales this year so I’ve got start on some serious field research!

]]> By: ljclark http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27314 ljclark Mon, 12 Jan 2009 18:18:20 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27314 D'oh! Scott busted me. OK, maybe there's no IPA on the menu, but those purple bits in the Oriential Chicken Salad? Pretty sure they're radicchio. Check out that cocktail menu, will ya? It has a "Martinis" section AND a Classic Cocktails section, the latter consisting of: NEW Flavored Top Shelf Long Island Iced Tea, Applebee's Bahama Mama, Hurricane, Southern Punch and Classic Cola Combos! D’oh! Scott busted me. OK, maybe there’s no IPA on the menu, but those purple bits in the Oriential Chicken Salad? Pretty sure they’re radicchio. Check out that cocktail menu, will ya? It has a “Martinis” section AND a Classic Cocktails section, the latter consisting of: NEW Flavored Top Shelf Long Island Iced Tea, Applebee’s Bahama Mama, Hurricane, Southern Punch and Classic Cola Combos!

]]> By: MC Slim JB http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27312 MC Slim JB Mon, 12 Jan 2009 16:40:06 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27312 You raise an interesting question, there, Lauren: how long before you can get a Vieux Carre at The Cheesecake Factory? It took about 15 years for Jean-Georges Vongerichten's molten-center chocolate cake to cross that Rubicon. You raise an interesting question, there, Lauren: how long before you can get a Vieux Carre at The Cheesecake Factory? It took about 15 years for Jean-Georges Vongerichten’s molten-center chocolate cake to cross that Rubicon.

]]> By: guest blogger scott n. howe http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27311 guest blogger scott n. howe Mon, 12 Jan 2009 16:34:01 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27311 Not so fast, LC: http://www.applebees.com/Menu_Garden.aspx http://www.applebees.com/Menu_Drinks.aspx Not so fast, LC:

http://www.applebees.com/Menu_Garden.aspx

http://www.applebees.com/Menu_Drinks.aspx

]]> By: ljclark http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27310 ljclark Mon, 12 Jan 2009 16:25:23 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27310 You're so right, Matt. People initially rolled their eyes at radicchio and IPA, too. Now you can get them at Applebee's. You’re so right, Matt. People initially rolled their eyes at radicchio and IPA, too. Now you can get them at Applebee’s.

]]> By: Matt http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/comment-page-1/#comment-27307 Matt Mon, 12 Jan 2009 13:06:55 +0000 http://drinkboston.com/2009/01/12/a-rhodes-scholar-of-bartending/#comment-27307 Terrific idea to have Misty talk about all of this; it really helps give authority to the growing appreciation of a thought-out cocktail. Many people roll their eyes when we explain the excitement of a hand-crafted drink, yet they would have no issue discussing the equivalent merits of food and wine...making the parallels to sommelier and culinary studies dead on. I can't wait to call her Queen of the Stick! Terrific idea to have Misty talk about all of this; it really helps give authority to the growing appreciation of a thought-out cocktail. Many people roll their eyes when we explain the excitement of a hand-crafted drink, yet they would have no issue discussing the equivalent merits of food and wine…making the parallels to sommelier and culinary studies dead on.

I can’t wait to call her Queen of the Stick!

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