Craft cocktail culture is growing and with it, innovation. Mixologists are now utilizing culinary techniques to elevate the craft cocktail menus in their bars. From dehydrating to sous vide, preparations for ingredients once reserved for kitchen crews are now making their way into the bar scene. This session will explore the use of fresh, seasonal, locally sourced ingredients; the benefits of cross-utilization between the kitchen and bar; as well as the symbiosis that occurs when the conceptualization of cocktails is based on the order guides and menus created for the kitchen.
There will also be a discussion on fiscal benefits of using whole ingredients in all forms, through manipulation of texture and certain preservation techniques that help to transcend a restaurant and experience in its entirety.
Executive Chef – Zeppelin
Vince began his culinary adventure in the Southern Outer Banks of North Carolina, working in local seafood restaurants and bistros. The freshness, seasonality and sustainability of the ocean has shaped the way he approaches all foods and provided the inspiration on which to build a career. In 2005, attended Johnson & Wales University in Charlotte, graduated in the top of his class with two degrees focused on Food & Beverage. His experience reads like a local Who’s Who of restaurants: Soul Gastrolounge, Latorre’s, Aquavina, Mama Ricotta’s and Cantina 1511, Robata, and BAKU. Each of these experiences served as cornerstones to his culinary approach.
Currently, Vince strives to convey his love of food, and ingredients with each dish and libation served at his newest project, Zeppelin in Charlotte’s South End.