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It's a Veg-it-uh-bull

Patrick Reynolds

It's a Veg-it-uh-bull


Farm to Bar: It’s a Veg-it-uh-bull

Arugula Meets Gin; Plus Special Drink for Food & Drink Pros


As far as careers go, choosing to be in the food and beverage industry takes guts. Finding peace in the controlled chaos of a restaurant or bar can only be attained by the firm grip one takes on integrity and art, and we are constantly holding ourselves to standards not yet created and always striving to make at least one thing the best you ever had.

So to all our chefs and barkeeps, thanks for making life a bit easier to swallow. Cheers!

The Industry Shot

1 pint Scrimshaw

1 shot Jameson

*cheers Jameson to the end of the night, drink scrimshaw while reliving service. (Best done with others)

And here’s more of a mixed drink for everyone else.

It’s a Veg-it-uh-bull

-Muddle 5 small leaves of Wild Arugula (B.D. Farms has awesome spicy arugula Tuesdays and Saturdays)

-1/2 oz each of fresh lime juice and simple syrup

-1/2oz pineapple juice

-2oz Gin

-Add ice shake and pour into rocks glass with arugula garnish.

Contest

In two weeks, on January 21, there will be a celebration of bartenders, winemakers, spirit distillers, and beer makers in the first ever Farmer’s Barket Competition and Expo. Utilizing both the downtown farmers market and “bar-ket,” eight of our best barkeeps in town will show us their best interpretation of “Winter in Santa Barbara.” Market-style booths will showcase hometown makers of the fine drink.

Come join us at Wildcat Lounge on Tuesday, January 21, 5-8 p.m.

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