Wednesdays at 3:00PM EST
The theme song for The Speakeasy is "Whiskey and Loose Women" by Brothers
Tune in to The Speakeasy, every Wednesday at 4PM, where host Damon Boelte will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, with guests ranging from bartenders and brewers, alchemists and ambassadors, roasters and regulars, and every expert and enthusiast in between. Learn from some of the world's leading experts in mixology, bar history, distillation and brewing about how we enjoy imbibing today.
Damon Boelte has consulted for many bars and restaurants in New York City and beyond, and is currently is the bar director for critically heralded Prime Meats restaurant in Carroll Gardens, Brooklyn. He has worked with many spirits and beverage companies such as Maker's Mark, Plymouth Gin, Tito's Vodka, Corzo Tequila, the American Gin Company, Highland Park and Stumptown Coffee. You can read about his cocktails and techniques in New York Magazine, The New York TImes, Time Out, Imbibe Magazine, GQ, Edible Brooklyn & Manhattan, Saveur, Bon Apetit, La Cucina Italiana, Food & Wine, Travel & Leisure, Eater.com, Tastingtable.com & seriouseats.com.
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The Speakeasy - Episode 89 - Thomas Waugh / Major Food Group
Old school Italian New York is alive and well. This week on The Speakeasy, get to know Thomas Waugh, the bar director for Major Food Group - the people behind Torissi Italian Specialties, Parm and the newly opened Carbone. He shares the plans behind Carbone, a high quality and entertaining take on classic red and white checkered tablecloth NYC Italian restaurants. Hear about Thomas's inclusive drink program at Carbone, that will promise diners free limoncello and grappa at the end of their meal. Damon and Thomas wax poetic about classic cocktails and their place at themed restaurants while giving listeners some great insight into the mentality of forward thinking bartenders. This program was sponsored by Hearst Ranch. Today's break music provided courtesy of Dead Stars.
"Almost everybody that's grown up in the United States can relate to the experience of the mid-century style American Italian restaurant. Red and white checkered tablecloths, breadsticks, etc. We wanted to do that idea - but actually do it really well." [07:00]
"My job at Carbone is to finish the night. Every single customer gets free limoncello and infused grappa." [13:00]
--Thomas Waugh, bar director of Major Food Group on The Speakeasy…read more