Freelance culinary and drinks writer, author of two books, contributor to SF Chronicle and Eater, culinary professional: former line cook, baker, cheesemaker, distillery spirit guide, and behind the bar.
Latest ArticlesChef Ravi Kapur gets back to his roots with Olehna, a unique, neon-orange spirit
Is there such a thing as a California-style whiskey? Finally, the answer is yes
Limited imperial stouts are selling out across the Bay Area in craft beer’s Black is Beautiful movement
Featured ArticlesLow Bar Explores What It Means to be a Chicano Bar
Exploring bars that open up at 6am in San Francisco
With the idea of regionalism, will more Bay Area bars champion local spirits?
California brandy is better than ever. Will consumers notice?
How the Bay Area’s craft cocktail culture was born over the last 25 years
The Official Downton Abbey Cocktail Book (September 2019)
The Complete Cocktail Manual (October 2016)