With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. While developing his knack for identfying flavors on the plate he excelled when it came to working with spirits from distillation to the creation of cocktails. His passion, interest, and curious nature about food and spirits remained powerful influences. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. It wasn’t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. John went from dish washer, to busser, to waiter before finding his stride at the bar. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. John Pomeroy is the epitome of balance – in life and in his cocktails. Still, the sweet sips and the kitschy setting should have guests coming back. I guess I was just looking forward to a bit more booze focus. "Osteria" kind of translates to a tavern, anyway. I was really looking forward to the concept of an Italian Bar, but Osteria Calabria seemed, well, more like a restaurant. There was a lot of hugging, okay? I like hugging. The Mediterranean seaside on the wall and the red/green/white liquor bottle arrangement were both pretty adorable, made only cuter by the surprise entrance of Bruno and Shari's kid daughter, Claudia. I actually said, “aw,” when the reveal happened. Plush is reopened as Italiano Italian Place. I've never heard Jon Taffer compliment a staff member so much. Also, bartender Chris gets in the kitchen and makes some kickass arancini. Calabria is known for Calabrian peppers, amongst other things.īearing in mind that the bar needs to take on an “after-show” feel, Mia mixes up dessert based cocktails. Why these two (besides obviously being great at what they do)? Well, they're both from Calabria, Bruno's ancestral home. Anyway, Peanut has a nasty attitude.Ĭue in mixtress Mia Mastroianni and chef Nick Liberato. Taffer really presses Bruno with the whole “you're not paying your ex the 65K you owe her and it's really going to mess up your child.” Also, bartender Peanut –wait, sorry, I just realized how funny it is to be a bartender named Peanut. When former manager Shari and owner Bruno call it quits, Shari and her affable attitude take off, snagging Plush's customers with them. However, breakups suck and they suck more if you own a bar together. Plush is a bar in Glenside, PA that enjoyed a fair bit of success due to being located directly across from the popular Keswick Theater. This week in Bar Rescue: guilt tripping divorcees. Hosted by nightlife guru Jon Taffer, this week’s episode, entitled “A Dash of Bitters" features a bar that suffers from broken hearts instead of soothing them. Welcome to Alcohol Professor’s weekly recap of Bar Rescue, Spike TV’s reality show that gives desperate liquor purveyors a chance to turn themselves into beyond visitable venues.
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