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Subject: Just a few things to share with anyone who wants to read.
From: Graphixaddict
Posted: Mon Jan 30. 2006, 06:29 UTC
Well, i guess so much has been going on around me that has to do with 
hospitality, bars, and entertainment i thought id share some of it. 

Firstly, im part of a  small team of people who were asked to open 8 
entertainment venues in 1 facilty in the time span of 3 months. This includes 
a 1200 seat dining room fed by 2 show kitchens a 4 person large oval bar and 2 
service bars. A sports theater with a vegas style coreographed show and a 80 
foot serpentine bar, an aquarium seafood lounge with a large half oval bar 
nested against a 14,000 gallon aquarium, a VIP lounge with a oval bar and a 15 
foot mahogany back bar with hanging glass shelves (the top of the bar has 8, 
40 inch plasma screens set flush to mahogany), and a 180 seat outdoor terrace 
bar with two tiki bars at either end.

As of now the first floor is completed (food courts, 2 simulcast rooms), and 
the 1200 seat dining room opened yesterday. The terrace will open in the next 
week, and the sports theater and aquarium will follow 2 weeks after that.

It was my original bar research that led me to this site and it is this site 
and the information ive gathered that will help shape what these rooms are to 
become. And for that i can would like to thank everyone here who has 
contributed to this site. To people like Thinking Bartender, Dom Costa, Nidal, 
Quenuau, and Cheryll whos wealth of information can be found in any topic that 
i have searched for on these forums. 

My original thought when asked to help shape what the final bars would be was 
to do a flair bar and show style with no real consideration to what drinks 
would be or how they would be served. heh... now thinking back im shocked at 
the things i was considering. It didnt take me long to come back to my roots 
of growing up in and around upscale restaurants to realise what was the 
correct thing to do. I have watched my father cook all my life and it has 
always been his reliance on products that were so seperior to anything else 
that all he had to do was cook them simply and then let the product speak for 
itself. It really is not much different in bartending, good products are 
everything.

The 2 upscale bars the focus will be on classic bartending skills, knowledge 
of products, understanding classics and fundamentals befor moving on to modern 
and crazy. It will pay homage to the bartenders who deserved to be recognized. 
The drink list will be retro-modern with focus on the classics but dipping 
just slightly into the modern cocktails to start. It will be fresh juices, 
purees, homemade sour mix...etc. Ive culled through hundreds of applications, 
worked with, and hand picked the bartenders who i think not only want to make 
this a great place to make money but a great place to come drink. We wont be 
dale degroff's or a gary regan's but we will start with good fundamentals even 
if we screw up a bit along the way. 

The 1200 dining room is alittle bit harder to work with only because the 
volume is just too overwhelming. Whats interesting is that we were given the 
room from the construction company only 24 hours before we had to open. Around 
60 people worked through the night opening entire pallets of glassware, 
silverware, plates, kitchenware, etc. Storage became a huge issue, where do 
you put the glass racks for 2000 waterglasses, wine glasses, martini glasses.  
It was really a maricle what we were able to pull off.  i mixed 3 gallons of 
blody marry mix that were gone in the first 15 minutes lol. I felt bad for the 
people who got their first round of great bloody marry's only to be served Mr 
T's backup bloody marry mix next. ouch.  The cocktail list here will be things 
that can be prepped easier, to handle the larger volumes.

anyway, just wanted to thank everyone here and tell alittle about whats going 
on. 
dont forget to add yourself to Frappr!  

http://www.frappr.com/webtenderscocktaildirectory

some pictures from the project, all the ones for the last couple weeks were 
taken by me. 

http://www.gulfstreampark.com/About/Redevelopment/

thanks
Brendan


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