Show 200, December 3, 2016: SideDoor’s Lead Barman, Randy Thais

Randy TheisThe innovative cocktail program at SideDoor is an important attraction. New to SideDoor is Lead Barman, Randy Thais. Randy is an adjunct professor by day and a barman by night.

Now leading the libation charge at SideDoor, Randy’s knowledge of English culture aligns perfectly with the gastropub’s British history and inspiration. His vision is to continue to make SideDoor the ultimate destination for cocktails, and believes that executing an Old Fashioned with precision will lead to a loyal clientele.

One of Randy’s newest creations on the SideDoor cocktail menu is the Ugly Gentleman, also known as “Steve.” Steve is a boozy, long and savory rye cocktail poured over hand-cute ice. The glassware covers a spot of burning maple wood while the cocktail is being prepared, and through science or magic, the smoke rests inside the glass even after the whiskey is poured.
He’s surely crafting something special for us as a guest…

Recipe: The Ugly Gentleman aka “Steve”

2oz Rittenhouse Rye
.5oz Amaro Abano
3 Tblsp Turbonado
2 DAB (Dash Angostura Bitters)
2 drops sesame oil

Instructions: Burn maple wood with propane torch and cover with rocks glass so the smoke is trapped. Stir all ingredients into mixing glass. Keep rocks glass upside down while hand-cut ice is placed in the glass. Keep bottom covered while turning it over and pour cocktail into the glass. Smoke should rise out. No garnish. Drink.

 

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The Ugly Gentleman aka “Steve”

2oz Rittenhouse Rye
.5oz Amaro Abano
3 Tblsp Turbonado
2 DAB (Dash Angostura Bitters)
2 drops sesame oil

Instructions: Burn maple wood with propane torch and cover with rocks glass so the smoke is trapped. Stir all ingredients into mixing glass. Keep rocks glass upside down while hand-cut ice is placed in the glass. Keep bottom covered while turning it over and pour cocktail into the glass. Smoke should rise out. No garnish. Drink.

Show 19, March 2, 2013: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas

Rick Moonen of rm seafood in Las VegasJet recognizes Chef Moonen as probably the finest seafood chef in the United States. He’s also a pioneer in the sustainable seafood movement.

On Thursday evening March 14th Chef Moonen is joining forces with Chef Matthew Accarrino of SPQR in San Francisco to collaborate on a special evening benefiting the Three Square Food Bank in Las Vegas. Accarrino was previously the chef de cuisine for Moonen’s Restaurant RM in Las Vegas.

The menu is a five-course, wine-paired, Shellfish Lovers’ Paradise with the chefs alternating courses. The evening will start with a cocktail reception featuring hand-crafted specialty cocktails by rm seafood lead barman Nathan Greene. All guests will receive an autographed copy of Chef Accarrino’s new cookbook, SPQR: Modern Italian Food & Wine.

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