January 2025

As part of our “What We’re Hearing” about Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) content series, we are counting the days until the annual event in March 2025!

The five-day celebration of food, wine, spirits, and Bahamian-culture attracts all sorts of talent from celebrity chefs to connoisseurs. We ask Master Distiller Dan McKee of Michter’s Whiskey about this year’s event.

Talk to us about Michter’s involvement with NPIWFF. What inspired Michter’s involvement in the event?

Michter’s participates in some incredible shows and events around the world. Meeting new fans and talking with whiskey lovers who have been fans of the brand for a long time is something I really love to do. Along with bartenders, chefs have long championed Michter’s and American whiskey, and NPIWFF brings together some of the greatest culinary legends at Atlantis, a truly world-class venue. We were honored to have the opportunity to present our whiskeys at this unforgettable event.

Tell us about your experience this year.

The opportunity to have Michter’s participate in the NPIWFF was very special for us. The intimate whiskey tasting at the Dilly Club allowed us to share some of our limited and rare whiskeys. This tasting provided a journey through multiple types of whiskey, using different mash bills, varieties of oak, and lengths of aging and %ABV. A truly unique experience. In between each expression, we were able to take a deep dive into what makes Michter’s a premium whiskey. It’s very rewarding to be able to speak about our philosophies and six signature production techniques while at the same time enjoying the unique experiences offered by each whiskey.

What were some of the highlights?

The event started off with great cocktails crafted by the talented Dilly Club bar team using our Michter’s whiskeys. This was then followed by the tasting that included our US*1 Small Batch Kentucky Straight Bourbon, US*1 Single Barrel Kentucky Straight Rye, US*1 Toasted Barrel Finish Rye, Shenk’s, Bomberger’s, 10 Year Single Barrel Kentucky Straight Bourbon, 10-year Single Barrel Kentucky Straight Rye, and the Michter’s 20-year Kentucky Straight Bourbon. For some, this may be their only opportunity to experience these whiskeys.

What are you looking forward to next year?

Meeting more whiskey lovers from around the world and sharing our limited whiskeys made by our extremely talented and hard-working team in Kentucky.

What are some of your biggest takeaways from the event?

I loved the enthusiasm of everyone that attended. We had whiskey lovers of different ages and experience levels. For most in attendance, it was the first time they had an opportunity to try these limited Michter’s American whiskeys.  As we progressed through the tasting, the engagement level continued to grow. I always know the event is going well when people are asking questions and sharing their experiences about each whiskey. Events like this are about bringing people together and creating memorable experiences.

What would you like people who are interested in attending to know?

Of the many great events at the NPIWFF, the Michter’s Whiskey Experience offers an inside look into Michter’s six signature production techniques while enjoying very limited whiskeys of different styles. It’s a great time to learn about and taste the best American Whiskeys.

Photos by Glee Digital Media

Adam Fournier brings over 15 years of experience to the hospitality industry, having worked at renowned Los Angeles venues like Areal, The Chestnut Club, and The NoMad LA.

His expertise in rare spirits helped shape the bourbon boom in LA, where he curated over 30 single barrels. Fournier has competed in prestigious events such as Heaven Hill’s Bartender of the Year and the Remy Martin Sidecar Competition and was named Diageo World Class US Bartender of the Year in 2021, placing in the Global Top 5. He is also an advocate for mindful drinking and believes that non-alcoholic drinks should be just as creative and delicious as traditional cocktails. Beyond his work at Spago, he shares his insights into cocktail culture through writing and presenting.

At Spago Beverly Hills, Fournier offers an iconic and ever-evolving experience. He describes the restaurant as “the birthplace of Californian fusion cuisine,” and says that this spirit of innovation “inhabits the menu and the guest experience every day.” Fournier emphasizes that while the food and drinks are exceptional, it’s the staff’s personality and attention to detail that elevate the experience. “Once you walk through the doors, you are going to have a world-class dining experience, but more than that, you are going to have a world-class hospitality experience.”

The cocktail menu at Spago is inspired by the kitchen and the restaurant’s award-winning wine program. It is structured around a tasting wheel, allowing guests to select drinks based on their body intensity. Fournier also created a Spirit-Free menu “as thoughtful and deep as the main cocktail menu” to ensure that non-drinkers have the same experience.

“Anyone who is choosing to not imbibe feels as a part of the experience as every other guest.”

Popular cocktails on the menu include the Amalfi Gimlet, which features gin or vodka, Meyer lemon, and an “Amalfi Air” that evokes the Mediterranean breeze, and the Banana Dance, a personal favorite of Fournier’s that is essentially a low-ABV Manhattan-style drink with banana-infused sherry and Irish whiskey. The star of the show, however, is the Walrus & The Carpenter martini. “At its core, it’s a seaside martini themed around the whimsy of the Lewis Carol poem of the same name about a Walrus & a Carpenter who lead a family of oysters down the beach to consume them only to be sad when they’re finished as there are no more oysters to eat.

It combines Ford’s London Dry Gin with a house blend of four different vermouths, quinquina, and sherry. This vermouth blend has been infused with oyster shell and sea beans. The drink is seasoned with sea salt and mignonette, served sidecar style to maintain that perfect chill and garnished with a whole oyster on the side. The whole setup is on a tray with the artwork and final stanzas of the poem so as each component is removed the guest can feel that longing for just one more oyster, for just one more sip of martini.”

When it comes to creating a successful bar program, Fournier believes in focusing on both the details and guest preferences. “If you’re building a program just for yourself, the only person sitting at your bar will be yourself,” he says. He encourages bartenders to be curious, learn from others, and perfect their techniques, whether using a jigger or free-pouring. However, flavor is King.

“All the technique, all the stories, all the technology in the world won’t matter if the drink doesn’t taste good. Not every drink needs to be a mass crowd-pleaser, but it better please the crowd that likes that style of drink.”

Photo by Glee Digital Media

Sherry, Vermouth

The Walrus & The Carpenter

by Adam Fournier

Ingredients

• 2 ½ oz. Ford's London Dry Gin
• ¾ oz. Oysters Shell and Samphire Infused Blend of Vermouths*
• 5 Dashes Mignonette
• 3 Drops Saline

Preparation

1. Combine all ingredients in a mixing glass. Stir with ice.
2. Strain into a chilled carafe in a bowl with ice to keep the drink to perfect temp.
3. Garnish a chilled martini glass with pickled sea beans or a lemon stuffed olive.
4. Place the side car service and a serving try with a single oyster.
5. As each component is finished, remove them from the tray to read the final lines of the drinks namesake poem and feel that longing for just one more bite of oyster and just one more sip of martini.

Additional Notes

Note: At Spago, we full batch the drink and keep it in the freezer, pulling it out only at the last second to ensure that coldest martini possible.

*Oysters Shell and Samphire Infused Blend of Vermouths

---

Ingredients

• 500 g. Noilly Pratt Extra Dry Vermouth
• 200 g. Dolin Dry Vermouth
• 200 g. Cap Corse Blanc
• 100 g. Lustau Manzanilla Sherry
• 150 g. Cleaned Oyster Shells
• 100 g. Sea Bean

Preparation

1. Take the tops of the shucked oysters and clean them under hot water.
2. Gently crush them to create more surface area.
3. Combine the Vermouths and sherry with the oyster shells in a vacuum seal bag.
4. Vacuum seal and store in the refrigerator for 12 hours.
5. Remove from bag and fine strain to remove oyster shells.
6. Return the liquid to another vacuum bag with the sea beans.
7. Seal and let set under refrigeration for another 4 hours.
8. Open and fine strain.
9. Store in a clean glass container under refrigeration for up to three (3) weeks

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– In Tribute to Michael Montez –

The world feels a little dimmer with the sudden passing of our dear friend and colleague, Michael Montez.

A beacon of light, Michael touched the lives of everyone who had the privilege of knowing him. He leaves behind his beloved fiancé, Alex, and two beautiful children, Jeremiah and Eva, who were the center of his world.

Michael was more than just a friend; he was a pillar of community and kindness. His warmth and generosity were unmatched, making anyone in his presence feel at home. Michael welcomed everyone with open arms and was always ready to lend a helping hand, often going above and beyond to support others. Those who crossed paths with him walked away better, inspired by his genuine spirit and unwavering dedication.

In the professional realm, Michael was a shining star. An active member of the Chilled 100, he held numerous esteemed roles including President of the Orange County USBG, West Coast NCC representative for the USBG National, and SoCal Cultural Ambassador for Bulleit Frontier Whiskey. His commitment to the hospitality industry was evident through his participation in events like Varsity of PDXCW, Bar 5-day alumni, Camp Runamuk Squirrel, Tiki by the Sea, and Behind the Barrel.

Here are some heartfelt words from his friends, capturing the essence of who Michael was: 

“If you had the privilege to meet @mr.bartender_mm, you knew of his love for his family, the importance of friendship, and a passion for hospitality. He’d be the first to offer help, the last to leave until a job was done, always with that big smile. Humble and genuine, polite and thoughtful, now it’s our time to be there for his kids and beautiful lady Alex.” — Michele Colomb

“Michael’s passion, motivation, and inspiration has created him to be a rising star within our industry. He has touched many people with his heart and leadership. Seeing how fast he has achieved so much has made me proud that has been our president. I was excited to see where he would go and where he would take our chapter. But Michael’s true power was his bond with his fiancée Alex who helped push him forward in every accomplishment that he attained.” — Amin Benny

“Mike was a wonderful soul and had the best smile. He was kind, funny, always upbeat, and cared deeply about his industry. He was serving as president of our USBG Orange County chapter and always volunteered at Tales of the Cocktail’s SpeedRack. He was a loving partner, father, and a friend. I am in shock and disbelief. You will be truly missed. A Fernet toast to you, my friend, @mr.bartender_mm.” — Nicole Cooke

“Mike was the first friend I made when I started traveling for industry events. Even though I knew no one, he made sure I never felt left out, and it was like I was part of the crew the whole time. During Tales, he even walked with me after the Fernet after-party at Coyote Ugly ended and made sure I got back to my hotel safe, which was in the opposite direction of his hotel. He loved his Fernet, but he loved people more.” — Danny Posey

“Reflecting on Michael’s time with us, I recall a day during his onboarding at the distilleries with a smile. As we sampled our whiskey, Michael described it as “phenomenal.” That word seemed to resonate with him because when he tasted our second whiskey, he used “phenomenal” again. From that moment, it became the word of the day. Everything we discussed, even at dinner, was “phenomenal,” and we laughed heartily about it. It turned into our little inside joke, a memory that still brings warmth and joy.” — Bobby Burke

Even after our long days of training in Kentucky—Michael’s mind remained on the work, his passion and excitement never ceased. I’ll never forget one evening after a full day of training. We decided to unwind and went to a local bar. Michael’s enthusiasm for the job shone through. We were both so excited about the opportunities ahead that we couldn’t help but share our excitement with everyone we encountered. Michael, in his natural, genuine way, connected effortlessly with the people around him, drawing them in with his warmth and sincerity. His ability to connect with people, both personally and professionally, was something I admired and will never forget.” — Garvey Alexander

In honor of Michael’s legacy, a GoFundMe page has been established to support his family during this difficult time. We invite you to contribute and help Alex, Jeremiah, and Eva as they navigate through their grief and loss.

Additionally, the Orange County USBG chapter is in the early stages of organizing a fundraising gala for Michael’s family (Alexandria, Jeremiah, and Eva), what we have locked in currently is the date of Monday February 24th, and location which will Mrs. Knott’s Chicken Dinner Restaurant, Michael bartended there for many, many years and is a beloved member of the Knott’s team!

Michael Montez will forever be remembered for his kindness, his infectious smile, and his unwavering dedication to his family and friends. Though he may be gone, his spirit lives on in the countless lives he touched. Rest in peace, dear Michael, and may your light continue to shine brightly in our hearts.

Bern’s Steak House in Tampa stands out among other high-end restaurants for its unwavering dedication to excellence.

Photos by Pezz Photos

Nate Wilson, the Director of Spirits, exclaims that the restaurant combines meticulous attention to detail and warm, personalized service, making it more than just a dining destination; it is a landmark since 1956.

“From its handcrafted interiors to one of the largest working wine collections in the world, Bern’s transcends expectations and is more than a restaurant; it’s a landmark institution in Tampa.”

The legacy of Bern’s began when Bern and Gert Laxer, originally from New York, transformed a small luncheonette into a steakhouse in Tampa. Over time, their vision expanded, adding dining rooms and cultivating a reputation for exceptional steaks, personalized service, and an impressive wine collection. In 1985, they further cemented their legacy with the creation of the Harry Waugh Dessert Room, providing guests with unique after-dinner experiences. The restaurant’s legacy continues through the Laxer family today, and Wilson proclaims that Bern’s Steak House remains a testament to the Laxers’ dedication to quality and hospitality, with son David Laxer continuing to uphold the tradition of excellence.

Bern’s cocktail menu reflects the restaurant’s storied past and forward-thinking approach. Wilson explains that the bar team’s guiding principle is: “Is this worthy of the Bern’s legacy, and how will it impact it?” This philosophy blends tradition with innovation, offering reinterpreted classic cocktails. One of the most iconic drinks is the Old Fashioned, with varieties like the Dry-Aged Old Fashioned, which incorporates beef fat-washed Blanton’s bourbon and smoked ice. Then comes the Macadamia Nut Old Fashioned, a creation from resident cocktail expert Madeline Kaye. “Our resident cocktail guru Madeline Kaye has dared to take our world-famous Macadamia Nut ice cream, one of our hand-selected bourbons, and our proprietary syrup and clarified it to give our guests one of the most balanced and viscous Old Fashioneds to hit a palate.”

Incorporating current trends like Asian influences and garden-inspired flavors, Bern’s bar continues to evolve. For example, the “Hot Manzana” features Gochujang, a Korean chili paste, alongside Código Rosa Reposado and green apple liqueur, while the “Garden Party” cocktail offers a refreshing mix of Gin Mare, cucumber, pear, and arugula. Wilson exclaimed that these innovative cocktails reflect the restaurant’s commitment to pushing boundaries while staying grounded in its legacy: “We aim to set a tone with the menu—one that balances a conservative touch with a daring perspective.”

Cocktails are integral, but we can’t forget the vino. Wine plays an essential role at Bern’s, with its extensive collection elevating the dining experience. The wine list is carefully curated with hard-to-find labels and featured vintages to complement every meal. The wine cellar is complemented by a spirits list filled with rare offerings, including Cognac, Armagnac, and Calvados dating back to the early 1800s. “One of the most challenging tasks is maintaining our vast wine list and then having a spirits list that can proudly stand next to it.”

The atmosphere at Bern’s is equally important in shaping the guest experience. Guests are enveloped in an elegant, timeless setting, with soft lighting and rich wood paneling creating a welcoming ambiance. The intimate dining rooms provide a sense of exclusivity, while the impeccable service ensures that each guest feels cared for. “The atmosphere enhances every aspect of the dining experience, making each visit feel like a special occasion.”

The Harry Waugh Dessert Room, inspired by a memorable evening shared by the Laxers and the former director of Château Latour, provides a luxurious space for indulging in handmade desserts and after-dinner drinks. With private booths crafted from old wine casks, the room offers a serene setting for guests to enjoy vintage ports, rare wines, and aged cognacs. Wilson describes the room as “an elegant, intimate space dedicated to the art of indulgence.”

If it isn’t obvious enough, Bern’s Steak House is a destination in itself that keeps guests coming back with its exceptional cocktails, rare spirits, and unique atmosphere. Whether enjoying a pre-dinner drink at the bar or savoring a dessert in the Harry Waugh Dessert Room, the experience at Bern’s is one of indulgence, hospitality, and timeless tradition.