Spring Newsletter

NEWS:

BAYTENDERS' SPRING TASTING PARTY — A Huge Success

Thanks to the huge turn out by the Baytenders' faithful, our Spring Tasting party at Cafe de la Paz was a huge success. As some of you may have noticed, we weren't expecting such a large crowd, but we've already began planing for a bigger, better Summer Tasting—one where we'll have someone else behind the bar so that we can enjoy it with all of you.

Thanks again for all your support!

Todd & Scott -
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SPOTLIGHT:

"TAPAS & CHEER" — Fonda Solana, Berkeley

Solano Ave., North Berkeley — It's well after 9pm on a weekday evening. Every cafe, restaurant, and retail shop has long since closed for the night, rendering this otherwise bustling neighborhood a virtual ghost town of dark windows and closed doors. The daylight hum of street traffic and curb-side amblers has faded to an eerie din of empty promenades and deserted sidewalks. A forsaken feeling of desolation seeps into your soul and you feel as though you might be violating some government curfew by being out past sundown. So, it comes as welcome relief that just when you thought all forms of life had left this part of the East Bay, you see the warm glow of existence spilling out of Fonda's bay windows.

This place is magic. From the people who brought you other Berkeley classics like Lalime's, Sea Salt, and Jimmy Beans, Fonda Solana has an aura all its own, welcoming and satisfying, that keeps pulling you back for more. And it stays open until 12:30am every night of the week.

The space is modern but not pretentious, incorporating a range of table top and bar seating; from an outside brassiere at lunch to cozy loft dining with big arm chairs and small private booths come nightfall.

The tiny kitchen delivers big flavors, served on small plates and perfect for sharing. Menu standouts include: grilled skirt steak with manchego onion rings and mojo colorado; the yellowfin tuna tartare with avocado, serrano, cilantro and lime; and the roasted chanterelle mushroom tacos with pumpkin seeds, queso fresco and salsa verde.

Not to be outdone, the bar has some enticing servings of their own. Taking the Latin theme to heart, they stock everything from a vast collection of Mezcals and Tequilas to imported Mexican Coke for their Cuba Libres. They also boast a wide array of specialty cocktails that are the work of a true Mixologists. Highlights are the Jugador - Acme California Pale Ale, half a shot of Bombay, fresh lime juice and simple syrup. A mellow blend of hops and citrus, this refreshing beverage is great with lighter dishes and salads. The Key Lime Caipirinha - a twist on the Brazilian beverage of choice, this cocktail calls for juiced key limes muddled with unrefined organic sugar and hand-shaken with Ypioca Ouro premium gold Cachaça.

The service is equally satisfying, attentive and professional, but also relaxed and friendly. The average waitperson has been working at Fonda for over 4 years and knows how to deliver to their customers. “They really know how to take care of their staff,” says Kieth Phillips, a veteran bartender who’s been with Fonda since it opened it doors six and a half years ago. “We all feel like family and that makes this place feel like home.”

And while any of these offerings would make Fonda a standout in its own right, its late hours make it a no brainer for anyone who is looking to grab a late bite, not feel rushed to sip on an after dinner digestif, or compelled to be home with the lights off by 9pm.

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FROM THE BAR

WHAT IS CACHACA ANYWAY? —

Also known as the National Spirit of Brazil, Cachaça is often referred to as Brazilian rum, or a rum/tequila. And while it may have a nutty rum flavor mixed with the woody bite of tequila, the true identity of this tropical liquor is a bit more complex.

Cachaça was first discovered by Portuguese settlers in South America in the 1530s. It was distilled from sugarcane, just like rum, but unlike it's Caribbean cousin, which was produced from the sugarcane extract known as 'molasses,' Cachaça was taken directly from the refined sugarcane juice known as the 'core.' It is then usually aged in native wood barrel—woods such as imburana, cedar, freijó, jequitibá, and American and European oak—which gives it a fuller, rounder palate. Some recipes call for no aging or only the adding of caramel flavors and wood extracts directly to the bottle, but the majority of those found in the U.S. are aged at least one year.

Staying true to its roots, Cachaça is best served in fruit-flavored cocktails, the most famous of which is the Caipirinha (pronounced [kaj.pi.'ɾĩ.jɐ]). This classic cocktail is served over crushed ice with sugar and lime. But you can also mix it up with other fruits and flavors, like our San Paulo Sunset, or substituted in regular rum and tequila drinks for a refreshingly new twist.

Lelbon is considered the best brand, but other notables are Ypioca and Pitu which are all available at Bevmo. So the next time you're thinking of some rum-of-the-mill type drink like a Pina Colada or Strawberry Margarita, why not branch out with this versatile South American spirit.

Baytenders: Two friends behind the bar...

Scott and Todd met in 1998 at a UC Berkeley summer camp, where they both worked as youth program instructors. After a lifetime in the Berkeley public school system, Scott and Todd set-off to pursue their college degrees at UC Santa Barbara and UC Santa Cruz, respectfully. Despite living a few hundred miles apart, they remained good mates, reuniting every summer back at camp, at home in the beautiful Berkeley hills.

Following graduation, in 2004, after having worked in the service industry for several years, Scott found himself managing the bar at Berkeley's Cafe de la Paz. The bar at La Paz, having always been a subtle complement to the kitchen's delectable cuisine, was now in the hands of a true talent. In a matter of weeks, Scott turned the bar at La Paz into a late-night Berkeley hotspot. Soon, finding himself in need of a hand behind the bar, Scott contracted his longtime friend, Todd. For over a year, Scott and Todd worked together at La Paz, rejuvenating the cocktail menu, and refining their mixing skills. It was here that both bartenders learned to appreciate the use of fresh, seasonal ingredients in their drinks, as they were fortunate to have a kitchen full of organic produce at their disposal.

Both Scott and Todd left Cafe de la Paz in pursuit of a life on the road. For Scott, this meant a one-way ticket to Central and South America. During his journey, Scott scaled ancient ruins, free-dived with sharks, trekked through the rainforest, and most importantly, met people from all walks of life. For Todd, life on the road meant something else entirely: catering! Free from the confines of polished oak and sticky floors, Todd familiarized himself with the tastes and smells of weddings, cocktail parties, and business gatherings...all of which, requiring the sophisticated presence of 'the cocktail'. As he traversed the vast catering landscape, Todd encountered Kristen Braasch, old friend, and event manager for Indulge Catering and Chefs. Todd immediately began his tenure with Indulge, and in time, became an event planner and bar manager.

In the summer of 2007, Scott returned from his travels and, again, reunited with his old pal back at camp. They shared their recent adventures, and decided they wanted to somehow infuse those experiences into a shared endeavor; something that inspired equally their skills, passions, and synergy. An d so, sprouted Baytenders: A small, cooperatively-owned and operated cocktail catering company.

Preferring quality over quantity, Baytenders uses fresh, organic ingredients, purchased at local farmers' markets and Berkeley Bowl Marketplace. Scott and Todd update their menu seasonally, constantly squeezing, muddling, and mixing the ripest fruits, veggies, and herbs. An effort is made to maintain a globally diverse cocktail catalogue, incorporating regional flavors from countries once traveled. Most importantly, Baytenders takes pride in it's workers. Everyone at a Baytenders event is like family. It is a pleasure for all of us in this family to assist you, and share in the creation of your truly special event.

Mix It Up

Tired of always ordering the same drink at the bar? Is that vodka & soda really that good? Is the Cosmo really your idea of the perfect cocktail? Sure, we all enjoy our routines. But for those of you who are fed up with the same old well-drinks, or simply want to try something new, here are a few interesting suggestions:

Dark and Stormy: Dark Rum and Ginger Beer. Served over ice. Try with a splash of lime.

Instead of Rum and Coke, give this simple drink a try. It's traditionally made with Gosling's Black Seal Rum and Barritt's Ginger Beer; both from Bermuda.

Blood and Sand: Equal parts Scotch Whisky, Cherry Brandy, Sweet Vermouth, and Orange Juice. Shaken and served up.

If you're a whisky drinker, you might like this classic, well-balanced cocktail.

Negroni: Equal parts Gin, Campari, and Sweet Vermouth. Top with club soda (optional). Served over ice.

If you want a bitter, herbal-tasting cocktail, give this popular Italian beverage a try.

Vesper: 3 parts Gin, 1 part Vodka, splash of Lillet blanc. Shaken and served up with a lemon twist.

You may remember this martini as James Bonds' drink of choice in Casino Royale. Feel free to flip-flop the proportions if you're partial to vodka.