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BOOZE BATTLES

self-respect, but I was just so excited that I had all this cash and still had time to be in school full time and go on auditions and rehearse. Growing up training my whole life to be a professional dancer and actress, I’d come from a super competitive environment, and that was my first workplace experience where it felt like family.

{BY CELINE ROBERTS}

Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste both drinks and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and use #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at celine@pghcitypaper.com.

THE DRINK:

GRASSHOPPER

[ON THE ROCKS]

DROPPIN’ KNOWLEDGE {BY CELINE ROBERTS}

Kelly’s Bar & Lounge 6012 Centre Ave., East Liberty DRINK: Grasshopper INGREDIENTS: White crème de cacao, green crème de menthe, heavy cream OUR TAKE: This classic tastes like an Andes mint right out of the wrapper. Perfect for those who might want something a little sweet after dinner; it has notes of chocolate and a creamy texture.

VS.

ON JAN. 29, some of Pittsburgh’s most successful women in the restaurant industry gathered at Merchant Oyster Co., in Lawrenceville, to share their experiences and advice with an invited audience. Jessica Lewis of or, The Whale/Merchant Oyster Co., Cat Cannon of Federal Galley, Sarah Shaffer of Tina’s, and LG Swanson of Spirit sat down for a panel discussion about running a restaurant; working in a maledominated kitchen or behind the bar; the meaning of mentorship; and more. Answers edited for length/clarity.

WHERE WAS THE FIRST PLACE YOU WORKED IN THE SERVICE INDUSTRY, AND WHAT WAS ONE TAKE-AWAY? Lewis: The first place I worked was

in New York [City] after culinary school. I was a line cook. I only had male chefs at that time. I worked for Vanguard in Philadelphia for about two years before that, so everything was very corporate and diversified and politically correct. That was my first thrust into a not very politically correct environment. You learn to fend for yourself. Swanson: After freshman year [of college], I applied as a hostess and got quickly promoted to cocktail server at Carson City Saloon on South Side. I made a lot of money. Did not wear a lot of clothes. Did not, in retrospective, have the most

WHAT’S ONE PIECE OF ADVICE YOU WOULD GIVE TO YOUNG WOMEN STARTING IN THIS INDUSTRY? Shaffer: Perfect your handshake. It’s something my father taught me at a very young age. ... Men have been doing this for a long time, to not assert dominance but to say, ‘Hey, I respect you as an individual but I also demand that respect from you.’... That’s your first chance to make a sign of respect and encourage respect on your behalf. Cannon: Know what’s going on around you. See what’s happening. If you don’t agree with it, say something. Speak up for yourself. Be your own PR person. Use your voice. No one else is going to do that for you. Swanson: I have been trying to remind myself and encourage everyone around me to check in with yourself regularly. Be really honest about what is making you happy and what isn’t. Don’t overwork yourself. Try to be kinder to yourself. Lewis: Be OK with failure. I was never OK with failure, and I’ve read a lot of books and I’ve learned a lot from experiences. Failure, at the end of the day, means you’ve remembered something, and you know you won’t do it in the future and you’ve learned from an experience.

“PERFECT YOUR HANDSHAKE.”

CELINE@PGHCITYPAPER.COM

Check out City Paper ’s Blogh for local food news and assorted tidbits. www.pghcitypaper.com Spork

One Bordeaux, One Scotch, One Beer

5430 Penn Ave., Bloomfield DRINK: Praying Mantis INGREDIENTS: Branca menta, crème de menthe, rumchata, crème de cacao OUR TAKE: This is a more alcoholic version of the classic Grasshopper recipe. The bitterness of the branca menta elevates this cocktail to something beyond an afterdinner drink. Rumchata adds warmth, while the crème de cacao provides the creaminess this drink is known for.

NEWS

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MUSIC

Domaine Dumontru Muscadet de Sevre et Maine 2015 $9.99/750 ml “I’ve been venturing into the salty white varietals lately, like muscadet and albariño. This muscadet has been helping me forget about how ugly this winter is by reminding me of the summer. It’s dry, acidic and salty, yet such a value (10 buckaroos) and it pairs so nicely with seafood or winter blues.” RECOMMENDED BY JUSTIN MATASE, CP ASSOCIATE PUBLISHER

Domaine Dumontru Muscadet de Sevre et Maine 2015 is available at Fine Wine & Good Spirits stores.

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ARTS

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EVENTS

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TA S T E

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SCREEN

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SPORTS

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CLASSIFIEDS

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Feb. 7, 2018 - Pittsburgh City Paper  

Volume 28 Issue 6

Feb. 7, 2018 - Pittsburgh City Paper  

Volume 28 Issue 6