pourfarmer
pourfarmer
cultivating cocktails with locally grown ingredients

CULTIVATING INVENTIVE COCKTAILS WITH LOCAL INGREDIENTS, GROWING DISHES AROUND WINES AND TELLING THE STORIES THAT COME FROM A LIFE DEDICATED TO WATERING PATRONS.     

 
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The Latest

 
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Cocktail collaboration w/

bow hill blueberries

check out these 8 new cocktails created with organic blueberries as the centerpiece. 

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blog

ray nitschke visited red lobster.  i gave him a booth and he gave me a pretty awesome story to tell.

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MAY'S cocktail

. ROSEMARY RHUBARB MARTINI .

TANGY FRESH RHUBARB AND PINEY ROSEMARY INFUSED VODKA MAKE FOR A TASTY SPRING COCKTAIL   

 

craft CockTails

 

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Cultivating inventive cocktails w/ local ingredients

when your restaurant lies just on the edge of the fertile farmlands of skagit county, you don't need to look far for cocktail inspiration.   During the growing season, i create monthly cocktail features based solely on what is becoming available from the fields.  it's a true farm-to-liver experience.

 
 

food & Wine  pairing

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Growing dishes around the wines

there are many different philosophies to pairing food with wine.  i don't subscribe to generalizations.  "cabernet is a good match for beef," is fine for a starting point, but there is so much more to it than that.  first of all, to assume that all cabernet is the same doesn't take into account TERROIR, vineyard managers, or a winemaker's personal style.   also, the dish as a whole needs to be considered.  what are the other major players coming through?  even a small, seemingly insignificant component can have a big impact on how your palate integrates the experience.  i've had ridiculous discussions around a campfire at 3am about tarragon and cab franc. 

when putting together winemaker dinners, i believe you owe the wines a dish that has been conceived with them in mind.  all too often, i'll see chefs just matching 5 of their current menu dishes to 5 of the winemaker's wines.  I like to think of the wine almost as a condiment.  i will leave something off of a dish and use the wine as that missing component.  it's also fun to move between compliment and contrast with the progression of courses to create an experience that is truly unique to a particular winemaker's style.

conception is one thing, but i can't tell you how many times i have tasted a wine and created a dish around it only to discover that the dish drowns out the wine, or vice versa.  i've ended up swapping dishes to pair with other wines completely, or making a simple tweak that completely changes the match.  even when you think you know what you're doing, you can always be humbled after the taste.  

 
 

Bartender  Tales

the stories that come from a life dedicated to watering patrons

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