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Issue link: https://read.dmtmag.com/i/63431
reducing carbon footprints by planting trees and forging old foundry buildings into LEED-certifi ed establishments. STUDIES IN GREEN "When I opened my bar in 2003, I started to realize how energy-effi cient lighting and new low-fl ow toilets, using only eco-friendly cleaning solutions and an extensive recycle and reuse policy to reduce litter and waste. "Th ere is an initial investment," concedes Ehrmann, "but after that, maintenance is easy." Another focus at Elixir is working with local producers— green business decisions could reduce operational costs," recalls H. Joseph Ehrmann, proprietor of Elixir in San Francisco. Previously, Ehrmann had built an all-natural soup company and brought that sensibility to the bar business. In 2005, Elixir earned the distinction of being one of the fi rst green businesses certifi ed by the city. Ehrmann's sustainable practices included installing brewers, distillers, farmers and grocers—whenever possible, which is an environmentally driven decision as well as community oriented. "We support the community and it supports us," notes Ehrmann. "Since we opened 20 years ago, we've always tried to work Collection," Rigby's challenge to the 40 Four Seasons Americas properties. It's a contest to develop drinks using only ingredients found within of 100-mile radius of the hotels. "Our bartenders went nuts for the idea," reports the vice president. "Th ey came up with some fantastic cocktails." Each property submitted a recipe and featured its 100 Mile Conceived in that spirit was the "100 Mile Cocktail Cocktail (prices ranged from $10 to $15), during the month of February, with in-house promotions and social media. "Feedback on customer response from properties has been fantastic," says Rigby. Although he doesn't have fi gures on specifi c sales increased, popularity of the 100 Mile drinks has been so great that some hotels are off ering them beyond the promotional period and are developing more cocktails within that 100-mile parameter. Picking out the winners was a diffi cult job, concedes Rigby. environmental agenda in 2009 when they opened Brooklyn Bowl, a bowling alley, nightclub and concert venue in Brooklyn, N.Y. "We decided to go that extra mile, the headaches and heartaches to get LEED certifi cation," recalls Ryan. Th ey transformed an 1881 iron foundry into the fi rst LEED-certifi ed bowling alley in the world. Electricity for the facility is 100 percent wind powered, the stage fl oor is made from recycled truck tires, a 30-space bike rack is available for pedaling patrons and 16 trees were planted on the property. with local producers," says Michael Cameron, co-owner of two Uncommon Ground restaurants in Chicago. "Back then that was a real challenge, but we've continued to reduce the distance from our front door to all our brewers, distillers and winemakers." When the company bought the building to house its second restaurant in 2007, the structure was completely renovated to be more eco-friendly and support a roof top garden, beehives and solar-thermal panels. Uncommon Ground is two-time winner of the Illinois Governor's Sustainability Award and possesses reportedly the fi rst certifi ed organic rooftop farm in America. Partners Charley Ryan and Peter Shapiro had an DRINKING GREEN Beverages are at the green heart of every eco-conscious bar. Guy Rigby, vice president of food and beverage, Americas, for the Toronto-based Four Seasons Hotels & Resorts. "We've done a lot of work in our restaurants on farm-to-table, because that's important to our guests." Each has shaped a diff erent approach. "Local and sustainable are huge issues at the moment," says The Uncommon Ground serves a Basil Julep. www.cheersonline.com Top prizes went to the Nor'Easter from Boston and the Koa Wai from Hualalai in Hawaii. Th e Nor'Easter mixed Bully Boy White Whiskey (from the city's fi rst spirits producer since Prohibition), Still River Apple Ice Wine from Harvard, Mass., and a house-made apple-maple shrub; the drink is served in a Ball Mason jar to highlight New England's history of fruit preservation, and is garnished with house-made maple candy. Th e Koa Wai honors the endangered koa tree; the drink comes MAY 2012 | 33