The New Local Bar by Jason “Cass” Castle
A decade ago I would have guessed its definition as some sort of prehistoric beast. Back then I was equally unaware of the hipster language used by locavores. Trendy phrases like “slow food,” “eat local” and “farm to table.” As I slowly learned the dogma of this esteemed trend, I quickly became one of its most adamant supporters.
Except bartenders. There is one aspect of the farm to table concept that still does need to be promoted. It can be seen at many of the country’s best restaurants and bars and yet has been unjustly denied the fresh limelight of the Locavore Movement. Let’s call it “Farm to Glass” bartending.
Cass is a Certified Specialist of Spirits, Certified Specialist of Wine and Advanced Sommelier. Follow @TheWineCastle on Twitter