House Plans: December 2012

Wednesday, 26 December 2012

Mixology Certification

Charles Joly is executive general manager of Three Headed Productions, principal of Angel Share Mixology, and Mixologist at The Drawing Room in Chicago. Joly has quickly risen in the national and international mixology scenes in the past two years, noticeable for his rock star appearance but memorable for his refined, sophisticated tastes. At The Drawing Room, where you can find him behind the bar on any given Friday or Saturday night, Joly has designed an innovative cocktail program combining classic, pre-Prohibition era drinks and contemporary creations. An emphasis on seasonal, fresh and house-made ingredients (from bitters, tinctures, and simple syrups to the perfect ice that stays cold longer), and attention to detail distinguish The Drawing Room menu. Joly’s creative recipes extend beyond the cocktail menu; The Drawing Room also features a unique offering of house-made sodas, teas, and nonalcoholic beverages.

Joly completed the highest level of the BAR program in New York, earning a scholarship to its masters program. He is a graduate of the Advanced Mixology Academy in Chicago and successfully passed the first and second tiers of the USBG Master Mixology Certification. Over the course of his career, Joly has been named America’s Top Bartender 2010 (On the Rock, NBC); he tied for first place in the 2010 Del Maguey Mezcal Competition; he was a 2008 Tales of the Cocktail nominee for Best Bartender and Best Cocktail Menu; and in 2011, the Chicago Tribute named him Beverage Professional of the year.

Mixology Certification

Saturday, 22 December 2012

Harvard Bartending Course

You might say that after certifying 60,000 individuals in the art of drink mixing, the folks at Harvard Student Agencies know how to make a Martini. Or a Stinger. Or a Sloe Comfortable Scr...Well, you've probably heard of that one. But did you know that the name tells you how to make the drink? Sloe refers to sloe gin, comfortable refers to Southern Comfort, and so on. That's just one of the innumerable tips you'll find in "The Official Harvard Student Agencies Bartending Course. "Based on their wildly popular course, the book takes the most ignorant imbiber and turns him or her into a sauce-slinger extraordinaire, ready to go out and get that dream job as a bartender. This guide includes: -Basic bar setups, tools, and helpful procedures
-Recipes for the most popular mixed drinks, punches, and nonalcoholic alternatives-How to throw a fabulouscocktail party -Hints on the job hunt-Legal responsibilities of the bartender-Illustrations and bonus information throughout

Harvard Bartending Course

Tuesday, 11 December 2012

Bartending School Sacramento

Jackson Cannon has always lived to exacting standards. Son and brother of renowned award- winning journalists Lou and Carl Cannon, Jackson grew up immersed in a world of travel, politics and literature. As the longest tenured reporter assigned to cover Ronald Regan, the senior Cannon kept his family on the move, from Southern California to Sacramento to the nation’s capital.

In his twenties Jackson dedicated himself to a career in music, traveling the world in support of such dynamic acts as Eddie Kirkland, Gatemouth Brown, Dennis Brennan and The Tarbox Ramblers. A stint booking music acts at the Lizard Lounge in Cambridge, Massachusetts provided the fortuitous introduction to the craft of bartending and Cannon seized the stage. Settling in Boston, Jackson transitioned out of music and found mixology to be the perfect profession for his diverse interests. One part performer, one part philosopher, and a healthy splash of cocktail historian, Cannon has since single-handedly elevated the craft of bartending in Boston.

Together with three esteemed colleagues, Cannon formed the Jack Rose Society. Dedicated to preserving the legacy of the art of the American cocktail, the Society’s mission is to right the wrongs of misunderstood classic cocktails. As opening Bar Manager at Eastern Standard his cocktail program, offering more than 60 classic and new creations, has received national attention. USA Today named Eastern Standard one of the country’s Top 10 Hotel Bars and Boston magazine awarded it “Best Restaurant Bar” in 2006 and Esquire magazine included it in it’s 2008 list of “Best Bars in America.”

The wanderlust of youth has been channeled into the passion of a true craftsman, leading Jackson to travel in furthering his first-hand knowledge to Turin, Italy in the study of vermouth, London, to explore the world of Plymouth Gin and Fe Camp, France in search of the monks of Benedictine. When he’s not traveling, Jackson can be found behind the bar at Eastern Standard, molding the next generation of bartenders and inspiring the next devotee to the rich tradition of hand-crafted cocktails.

Bartending School Sacramento

Bartending School Seattle

Chef Seif Chirchi’s initial forays into the culinary world were in the form of macaroni and cheese. Later, the Chicago native’s restaurant experience was limited to the front of the house, where he worked as a server and bartender while studying at the University of Illinois. One night he was asked to assist in the kitchen, and quickly became hooked to back of the house. He went on to work at several restaurants in Urbana, Illinois to pick up the kitchen basics. Finally, he decided to attend culinary school and enrolled in the Western Culinary Institute in Portland, Oregon. While there, he worked as a line cook at Jake’s Grill. Thereafter graduating in 2001, Chirchi headed to New York City where he spent two years at Alain Ducasse at the Essex House. His last position in New York was at Asiate at the Mandarin Oriental.

While in New York, Chirchi volunteered at James Beard House events where he met Chef Tom Hurley. In 2006, Hurley hired Chirchi, and his now wife, Chef Rachel Yang, to open Coupage in Seattle. In 2007, Chirchi and Yang opened their own restaurant, Joule, in Seattle’s Wallingford neighborhood. Since its opening, Joule has received critical and popular acclaim for their brilliant integration of flavors. In its first two years, the restaurant scored a three-star review from the Seattle Times and won a tough, televised competition in Kitchen Stadium against Iron Chef Jose Garces on the Food Network’s Iron Chef America. Recently, Seattle magazine referred to them as “the culinary geniuses behind Wallingford’s crazy-good Korean/French/worldwide emporium.” In December 2010, Yang and Chirchi, along with partners Chad Dale, Bryce Philips, and Ira Gerlich opened Revel and adjacent bar, Quoin, in Seattle’s eclectic Fremont neighborhood. Revel focuses on Asian street food, and its menu includes housemade pancakes, dumplings, and noodles, all with a nontraditional twist.

Bartending School Seattle

Harvard Bartending Course

You might say that after certifying 60,000 individuals in the art of drink mixing, the folks at Harvard Student Agencies know how to make a Martini. Or a Stinger. Or a Sloe Comfortable Scr...Well, you've probably heard of that one. But did you know that the name tells you how to make the drink? Sloe refers to sloe gin, comfortable refers to Southern Comfort, and so on. That's just one of the innumerable tips you'll find in "The Official Harvard Student Agencies Bartending Course. "Based on their wildly popular course, the book takes the most ignorant imbiber and turns him or her into a sauce-slinger extraordinaire, ready to go out and get that dream job as a bartender.
This guide includes:
-Basic bar setups, tools, and helpful procedures
-Recipes for the most popular mixed drinks, punches, and nonalcoholic alternatives
-How to throw a fabulous cocktail party
-Hints on the job hunt
-Legal responsibilities of the bartender
-Illustrations and bonus information throughout.

Harvard Bartending Course

Bartending Salary

Bartenders prepare alcoholic drinks for patrons of restaurants, bars, cocktail lounges, and other places where drinks are served. Alcoholic drinks are made up of many combinations of ingredients, and each drink may be made in several ways. The bartender's main job is to know the standard drink recipes and be able to mix them quickly and accurately. Occasionally, customers have their own preferences or recipes for a bartender to follow. Bartenders also check the identification of customers seated at bars to ensure that they meet the minimum drinking age.

Most bartenders take drink orders, serve drinks, and collect money for drinks. In restaurants bartenders fill drink orders placed by the diners, but the drinks are usually served by waiters. Bartenders may have additional duties. Sometimes they arrange bottles and barware, wash glasses, and clean the bar. Bartenders also remove empty bottles and trash and replace empty beer kegs. In large bars and restaurants they may be assisted by a bartender helper.

Bartenders stock the bar by bringing liquor bottles, mixed drink ingredients, and other bar supplies from the storeroom to the bar. They keep track of wines, beers, liquors, and other supplies. Some bartenders do the actual ordering of bar supplies. Others report what is needed to the owner or to a purchasing agent. In very large restaurants and bars the ordering of supplies is done by a wine steward or a beverage manager.

Bartending Salary

Friday, 7 December 2012

Family Practice Management

Patrick McConnell, PA-C relocated to Wilmington six years ago. Mr. McConnell trained in Cleveland, Ohio and is board certified by the NCCPA. He has extensive training in Surgery, Emergency Medicine, Urgent Care and Family Practice Medicine. His clinical interests include health care education, prevention and management of chronic disease. Prior to establishing Landfall Family Practice, Mr. McConnell has been providing medical care for the people of Wilmington at several Urgent Care Centers located from Clinton to Southport. Mr. McConnell has over 20 years experience in providing quality medical care. Patrick lives in Wilmington with his wife Celeste and has two beautiful daughters. Patrick enjoys spending time with his family, bowling, swimming and enjoys times with friends. He and his family are active members in their parish, St. Mark's Catholic Church.

Family Practice Management