bhb_cocktails17_52.jpg

Eric Bemis

I have been creating cocktails and dishes in restaurants for over 25 years. i got my start in the business in Madison, Wisconsin cooking and bartending while attending the University of Wisconsin - (go badgers!).  I developed a passion for wine after moving to the Pacific Northwest in 2000 and eventually spent a year pairing wines with the dishes of Blaine Wetzel at the award winning Willows Inn on Lummi Island.  

As the General Manager of Chuckanut Manor Restaurant, i write the menus and wine list. i also spend countless hours rigorously creating and tasting (some may call it "drinking") and pridE myself on an ever evolving craft cocktail list blending fresh local fruits and herbs with spirits from local craft distillers.  

SO, After years of scribbling cocktail recipes on bar napkins for customers, orchestrating elaborate winemaker dinners, and bearing witness to countless alcohol-fueled story-worthy moments, I have decided to try to put it all together in a blog called PourFarmer.  an informative and entertaining insider's look at the bar/restaurant industry. Original cocktail recipes, unpretentious wine pairing philosophy, and some of the most interesting stories & characters I've come across over the past 25 years.