KCBS Foodie Chap Podcast:
KCBS Foodie Chap w/ Scott Beattie
When Scott Beattie moved to wine country to develop the much celebrated bar program at Cyrus restaurant he took advantage of the natural bounty at the twice weekly Healdsburg Farmers Market. The market offerings; cherries, peaches, plums, peppers, edible flowers & more became part of his "farm to bar" menu. He defined what it meant to be a "bar-chef". The critics applauded him and the customers came in droves.
In 2010 Scott committed his passion to the page with the release of the book "Artisanal Cocktails" - As Gourmet Magazine put it; "Beattie's book is a giant leap for cocktail - kind. You will look at the produce section in a fresh light". His book took his behind the bar and into the market and made us understand and appreciate the art of the cocktail using local ingredients. Being "under the bar" is a whole other tale.
This much in demand mixologist has also designed the bar programs at Spoonbar and Mateo's Cocina Latina in Healdsburg, the W South Beach living room bar, and The Grand Hyatt in SF.
"Being a bartender is about attention to detail"
- Scott Beattie, Author & Bartender
His latest projects include being co-owner and bar manager at Goose & Gander in St. Helena. He is also the man behind the cocktails at the recently opened America's Cup Sports Bar on Pier 27 on the Embarcadero in San Francisco.
Stop by for a taste of his mixology flair daily in the Sports Bar. The happy hour offers two hours of happiness from 4-6pm with two dollars off ALL cocktails...the million dollar view of the bar and the passing racing boats is FREE.
For our foodie chap chat this master mixologist whipped up a Coastal Pimms Cup. The recipe is further down the page.
Ladies and Gentlemen meet the one and only locally sourced SCOTT BEATTIE!
"5 Questions with Scott Beattie"
Coastal Pimm's Cup
1.5 oz Pimm's #1
.5 oz St. George Terrior Gin
.75 oz fresh lemon juice
.5 oz simple syrup
1 dash Angostura bitters
1 oz Ginger Beer
Add all ingredients EXCEPT THE GINGER BEER to an empty mixing glass, fill with a full amount of ice, seal it up, shake a few times, and unseal leaving the mixture in the larger half of the shaker. Add the ginger beer to the mixture, swirl it around, and then dump it into an empty bucket glass. Garnish with Cucumbers, Bay Laurel
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