The attendees gathered at
the Hyatt McCormick for the round table during NRA.
Cheers Roundtable at NRA C
A bar community revives its focuses on local and seasonal produce. By Liza B. Zimmerman
heers convened one of its largest round tables to date at the NRA International Wine, Spirits & Beer show in Chicago in April. Th e discussion was focused on the
“greening of the bar” and the top names in Chicago’s bar and restaurant business had a great deal to say about the topic as well as their focus on locally sourcing ingredients. Top themes included that sourcing and using seasonal and
local produce was perhaps more important than always sourcing it organically. Attendees also touched on the fact that using primarily local and seasonal ingredients remains a big challenge in a city with a short growing season like Chicago. Most of the barkeeps said that they would continue to prioritize
using local ingredients even if that meant off ering a more limited drinks selection in the winter. Winter-inspired drinks they said have created tend to revolve around ingredients like potatoes, rhubarb, spice and cider. Midwest-based bartenders are more limited by the seasons, noted the Drawing Room’s Charles Joly. Blackbird’s Linda House added that the cold weather had inspired her to create a potato and pumpkin cocktail.
24 | JULY/AUGUST 2011 www.cheersonline.com
ALAN KLEHR
