The Speakeasy

On this week’s episode of The Speakeasy, Katie Parla, Rome-based food and beverage educator and journalist, joins host Damon Boelte to talk about the cocktail scene abroad in Rome! Katie has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome. She has also written and edited more than 20 books, and her food criticism and travel writing have appeared in The New York Times, Condé Nast Traveler, Saveur, Travel + Leisure, The Guardian and The Sunday Times. Today’s episode focuses on the cocktail industry in Rome, and throughout the world today. Katie also updates us with her latest projects, such as her Italian pizza and craft beer event, which you can follow and learn more about at her website, Parla Food. This program has been sponsored by MOOD Magazine. “The customer is the most important element. You could make the best drinks in the world, but if you mistreat the people who are drinking them, they probably won’t come back, and then you have to close, and you can’t do your awesome things anymore. ” [9:06] — Katie Parla on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, host Damon Boelte welcomes Jim Kearns, bar director at Play, a new cafe and cocktail restaurant opening next to the Museum of Sex in New York City. Jim got his bartending start at Balthazar, and quickly progressed to working with some of NYC’s finest including Sasha Petraske and Audrey Sanders at places such as Double Seven, Pegu Club, Death & Co., Freemans and the NoMad. On today’s episode, Jim talks about formulating a new cocktail menu for Play, and finding new ways to incorporate a bar into the Museum of Sex. This program has been sponsored by Fairway Market. “We’re going from linear classic cocktails down to molecular, weird, and unique stuff. The menu is divided into three groups of eight cocktails. If you direct people to stuff on the menu, they digest it much better.” [13:17] “I love the ability to tweak boundaries and work with peoples’ heads. This place, I hope, will do just that.” [30:45] — Jim Kearns on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, Robin Robinson of Compass Box Whiskey joins host Damon Boelte in the studio to talk more about whiskey, it’s complexities, and Compass Box’s range of flavors. From light, delicate and elegant to big, smoky and peaty, Compass Box is a specialist Scotch whiskeymaker, offering a Signature Range of five whiskies that provides something for everyone. Find out how Compass Box creates a range of whiskies with richness, balance, and purity of flavor, while entertaining whiskey enthusiasts with their limited edition and Great King St. line of whiskies. Find out more about Compass Box, their line of whiskies (such as their popular Peat Monster), and how you can find one for a great addition to your bar today. This program has been sponsored by S. Wallace Edwards & Sons. “A lot of people look at distilleries and then look at the distiller itself. But really, the art takes places in a blending room.” [8:40] “The key secret is to find the balance of big smokey whiskeys, and making them drinkable.” [32:01] — Philip Ward on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, host Damon Boelte speaks with Anne-Louise Marquis, brand ambassador for Pernod Absinthe. Together the two speak about the history of absinthe, it’s myths, and it’s role in cocktail culture today. Learn about different ways of correctly trying absinthe, such as traditionally with sugar, or added with a touch of water. Also find out where the myth of hallucinating absinthe comes from, and how it got the name, the “Green Fairy.” Lastly, Anne-Louise tells us how she moved from circus school, to bartending, to becoming a brand ambassador for absinthe. This program has been sponsored by Heritage Foods USA. “The point of Absinthe is that you have to add water to enjoy it.” [5:55] “I work for a very small craft band, that the reason why we’re so successful, is because we prioritize bartenders.” [27:41] — Anne-Louise Marquis on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, Master Distiller, Richard Paterson, of The Dalmore joins host Damon Boelet in the studio to talk whiskey! Descended from a long line of whisky blenders, his pathway was all but pre-destined. Richard began his career at a whisky brokerage in Glasgow and following completion of his apprenticeship, joined The Dalmore where he has been Master Distiller since 1970. As a result of his years and years of training and passion with whiskey, Richard continues to create whiskey that carries the skill of the men, the water, the shape of the stills, the location of the distillery, the warehouses, and the wood all together. Also learn how the world of whiskey is changing today, as the younger generation is becomes more educated with the spirit. Learn everything you wanted to know about whiskey, but were too afraid to ask. Tune-in to hear from the master distiller himself! This program has been sponsored by Fairway Market. “I go by the saying, Knowledge is power. When we produce a whiskey, I always stay to the consumer.” [9:28] “Whiskey makes the world go round, but twice as fast!” [35:03] — Richard Paterson on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Damon Boelte is sampling a large array of whiskies from Hillrock Estate Distillery with Dave Pickerell and Danielle Eddy! Tune into this episode to hear about Dave’s storied history in the liquor industry, and his background in chemical engineering. How does Dave’s science background affect how he works in the distillery? Learn how Dave and Danielle began collaborating through Hillrock Estate Distillery, and how they have implemented solera-aging and floor-malting techniques in their single malts and whiskies. Tune in to learn more about the malting processes used in distilling, and don’t miss a second of this week’s episode of The Speakeasy! This program has been brought to you by BluePrint Cleanse. Thanks to Dead Stars for today’s music. “It’s not that I am particularly smart, but I can just close my eyes and imagine molecules running around in the still and figure out what they’re doing.” [8:20] — Dave Pickerell on The Speakeasy See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chaim Dauermann is in the studio for today’s episode of The Speakeasy! Chaim is the beverage director at Desnuda in Williamsburg, as well as a bartender at Gin Palace NY, and a professional drinker (of course). This episode goes in depth into how Chaim dived into the world of alcohol, cocktails, and bartending. At the early age of 19, he quickly became interested in beer and bourbon, and with no guidance, went to bartending school at the age of 21. Although an odd experience, he moved to New York City, and went on to pursue a career in the industry. He also found work at Hudson Bar and Books, which is where he learned more about the social aspect of bartending, and appreciating a finely made cocktail. As Beverage Director at Desnuda, he continues to bring his inspiration to the South American Cevicheria, by utilizing fresh and dried peppers, chilis, and spices. Wondering how to put some heat into your drink? Tune-in to this week’s episode to hear from Chaim Dauermann, and find out more! This program has been sponsored by Blue Print Cleanse. “It took a long time before I was making cocktails.” [9:30] “We have two bars at Desnuda. Everything I do is with whatever equipment I have on my counter.” [28:10] — Chain Dauermann on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, host Damon Boelte speaks with bartender Garret Richard of Monkey Bar about Tiki culture, frozen cocktails, and the upcoming Brooklyn Tiki Luau! Garret Richard is currently set to work at the Brooklyn Luau at RES, a new space opened by The Franks. He has also participated in the Remixology Bartender Challenge, in which he has won the contest with his drink titled, “Guerolito,” which takes inspiration from the flavors of Mexican street vendors. Also learn how Garret utilizes the frozen drink machine to create amazing cocktails with ingredients that normally do not pair well together, and what inspires Garret to continue experimenting. In the studio he also creates his signature House Mai Tai, which will be available at the RES Tiki Luau on July 27th. Tune-in find out more about Tiki cocktails, the Tiki Luau at RES, and of course the bartender himself. Congratulations once again to Damon’s 100th show (which aired two weeks ago). This program has been sponsored by Rolling Press. Thanks to Brothers NYC for today’s music. “It’s nice to be forced to be creative in some way.” [12:00] “One of my first bar experiences was going to the Tiki Tea – the texture you get from that drink is amazing.” [24:30] — Garret Richard on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy we celebrate episode number 100 with special guests, The Franks! Frank Falcinelli and Frank Castronovo of Frankies and Prime Meats are here with host Damon Boelte, to talk about their latest project – RES, an artist residency for chefs, where chefs from around the world can present their work,their very best work, to the audience of New York without being rushed or stressed. Located on the the historic Brooklyn waterfront, RES is about creating a place where a chef can present their work exactly how they want it to be, while exploring the city, meeting colleagues, and working on their repertoire. The Franks also talk cocktails, and how fresh ingredients make a huge difference when creating an eye-opening drink for your customers. Ever wondered who Damon’s bartending influence comes from? Learn more from the legendary Frank Castronovo and Frank Falcinelli today! Congratulations to Damon on his 100th show. This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for today’s music. “We want the guest to experience what’s on the mind of the chef.” [9:05] — Frank Falcinelli and Frank Castronovo on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, we celebrate the eve of America’s birthday by talking about barbecue, bikes, and the history of America’s food industry with Dan Lyle, owner of The Shop in Brooklyn. Together with host Damon Boelte, Dan talks about the influence of the upcoming 4th of July, tracing back its roots to the laborers of the 1800s. As a result, America continues to pride itself on the importance of a communal table, the notion of community, and simply sharing a meal with family and friends. Lastly, Dan talks about The Shop, a dual barbecue bar and motorcycle shop due to open this Summer / Early Fall, and how he strives to teach the community about growing meat within the food industry today. Tune-in to learn more about the significance of tomorrow’s holiday, and how the future of agriculture depends on how we grow and raise our food. This program has been sponsored by S. Wallace Edwards & Sons. “Food and drink tie up American history in an amazing fashion.” [16:45] — Dan Lyle on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.