Meet Chilled 100 Member Jonathan Stanyard of Il Bistro, at Pike Place Market in Seattle.
Jonathan’s first gig was in 1999 in the dish pit, where he quickly worked his way through the hierarchy of roles, eventually landing behind the bar. It soon became clear to him that entertaining and creating experiences in front of guests was his strong suit. We asked Jonathan to tell us more about his career behind the bar.
What inspired you to become a bartender?
Did I choose to bartend, or did it pick me? I started in the hospitality industry in 1999 in the dish pit. Swiftly moving from the BOH to the FOH and taking on server, host, and soon management roles. Eventually, landing behind the bar is where I thrived, in front of guests, entertaining and creating experiences. Bartending is a profession I am proud of, and I can constantly grow within. Nothing is set in stone, and the industry is ever evolving. Whether in my bar, scrolling the gram, or reading books, the vast number of interactions and knowledge I can gather is immense. I am so intrigued by my colleagues and their pure passion for creating memorable moments. I have been bartending for over a decade, and I see no end in sight. I only see mountains of opportunity, ones I thrive on climbing, descending, and climbing again. I am in for the long haul.
Where do you tend bar now? What makes it unique?
I currently tend at Il Bistro at Pike Place Market in Seattle. The place is iconic and believed to be the first craft cocktail bar in the city. It has been open for over 30 years, focusing on Italian food and drinks. We have an extensive Amari collection and an awe-inspiring whiskey list.
Who has been most influential in your development as a bartender?
A huge source of influence for my development has been working with many chefs over the years. The connection between the bar and kitchen is so vital and powerful. They have taught me skills from flavor and texture composition to obscure ingredients and extraction methods. Within this topic is Anthony Bourdain. He pushed many to go beyond their comfort zones, to travel and experience many cultures. Since then, that has also driven what I do behind the bar.
Do you have any advice for novice/ at home bartenders?
Go out to local cocktail bars and watch how cocktails are built and served. Read books, good bar books. Death & Co. has three great reads, Meehan’s book is solid, and Jeff Morganthaler’s books are staples. After you get your bar set up and push your skills, you must get Liquid Intelligence and The Flavor Bible. This will change your cocktail game.
What is your favorite ingredient right now and why?
Shochu. It is such an underutilized ingredient that I intend to bring to the table. Shochu is from various sources; rice, sweet potato, shiso, buckwheat, and more. Each one lends a unique and distinct profile. They range from sweet and fruity, soft, and fragrant, to clean and dry.
How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?
When creating a new cocktail, I follow a similar pattern most often. First, I start with a purpose. Is it for a competition, seasonal menu, special occasion? The next step is to learn about that purpose to gain insight. I then work with flavors, finding perfect pairings or even better flavor affinities. I then build, taste, take notes, repeat. I am constantly refining to make the recipe bulletproof.
Do you have a special technique you use or a tip for making a particular drink?
I always follow the true reverse dry shake method when making sours with egg whites or an emulsifier. I did not develop it, but it delivers the best results. You first wet shake (with ice) your cocktail with ice (but no egg white) for 10 seconds. You then strain the shaken cocktail, add your egg white, and dry shake that for 20-30 seconds. Double strain and boom! The true reverse dry shake is the best way to develop perfect, pillow-soft foam.
Where do you see the bartending/cocktail culture headed?
The cocktail culture is always moving so fast that it can be hard to keep up. However, I feel the movement coming alive right now is the low abv and non-alcoholic. Brands are emerging with great-tasting substitutes to create booze-free cocktails from beers to spirits. I love working with these products, and even more, crafting cordials and shrubs to help build NA programs.
Garden 75
Ingredients:
- 2 dashes Bitter Gringo Savory Bitters
- 2 Fresh strawberries
- 4 fresh mint leaves
- 1/2 oz simple syrup
- 1/2 oz lemon juice
- 1 oz St. George Pear Brandy
- 3 oz Dry Sparkling Wine
- Fresh strawberry and mint (for garnish)
Preparation: Add the strawberries and mint to a cocktail shaker and muddle to break down the bitters, syrup, lemon, brandy, and ice. Shake well until very cold. Add a touch of the sparkling wine to the flute glass and then double strain the cocktail slowly into the glass. Finish by topping with the remaining sparkling wine. Garnish with a strawberry and a fresh mint top.
The post Meet Chilled 100 Member Jonathan Stanyard appeared first on Chilled Magazine.
Source: Mixology News
