Where did you grow up?
Tsawwassen, just outside Vancouver - it's a small town, and I love it. You go to Safeway and see 5 people you know!
How long have you been in the industry?
About ten years.
What did you do before you were a bartender?
I worked in the kitchen at the golf course. I did just about everything at that place - I actually painted the driving range one summer!
What was your first bar tending gig?
Also at the Tsawwassen golf course. I wanted it so badly, I just waited and waited and waited for a chance to get in. Someone called in sick one day...
What is your bartending pet peeve? What might happen at work that really grinds your gears?
HA! People who expect freebies. If you come in and you're great, there's a good possibility I might slip a drink your way... If, however, you come in and ask for free shots or a hookup, there isn't a chance of it!
Do you have a go-to cocktail or beverage for at home? Tell us about your favorite personal recipe.
To be honest, if I'm at home, I don't want to mix anything, I do that all day long! Simple - Beer, wine, or buffalo trace - straight up.
What do you drink when you go out? What's your usual order?
For dinner? Wine! When I'm out with the boys for pints, Guinness is about it, unless I can find a pint of Murphy's Stout.
You hear around that Gastown is such a great place to be a bartender right now. Why is that?
Great young balsy restaurant owners and their great concepts, the people who work and live in this amazing edgy neighbourhood, and because Guilt & Co is so close- by after our shift.
What is the first thing that comes to mind when you read the following: "BCLDB"?
Our partners!
What are some of the most unlikely ingredients you have used in making a cocktail?
Just recently, we hosted a yak dinner and wine pairing at Chill Winston - it was amazing - how often do you get to have yak? As an opening cocktail, I used a simple syrup made out of a Tibetan tea called "Lap Sang Tsu". It had this amazing smoky flavour! (I really hope I spelled that correctly!) We also have a cocktail called the Holy Water that we garnish with an edible flower and rose water, it's turned out to be an amazing cocktail for us.
If we pressed play on your iPod right now, what would we hear?
Always jazz, maybe Miles Davis - 'Bags Groove'? Wilco is also on pretty constant rotation, but for my money, no one really does it like The Boss.
And if we opened up your web browser history, what page would we be on?
Probably Wine Spectator online - I'm pretty addicted to reading anything and everything wine - it's what drives me.
Do you have a favorite beer or wine? Tell us about that.
Simple answer: Guinness - you know she's never gonna cheat on you... Wine? I never have a favourite - too much out there to try - I almost never buy the same bottle twice, but I do have to say you can get this little Rioja Crianza called Antano that at $12.99 is just about the best buy at the LDB!
What is a must-have on your food menu?
Our molasses and bourbon braised short rib with warm potato salad - Vancouver gets pretty wet and chilly these days, and it's one dish that is definetly going to warm anyone up
If you could pick anyone to be your bartender wingman/woman for one night, dead or alive, who would it be?
Robert Deniro - have you seen Goodfellas???
What would you be doing if you weren't bartending?
Starting up a winery - I know, I'm not the first with that dream, but it would definitely do it for me!
Name something every great bartender should own?
Honestly, I don't think there's a good answer for that. Having a great conversation while pouring a beer makes anyone a great bartender.
Favorite bar to sit at in Gastown besides your own?
Well, I play in a band called The Junebugs every Wednesday at Guilt and Co (a little shameless self promotion...), so they are pretty dear to my heart down there, but I love to sit at the Pourhouse - best old fashioned in the city.
