From Journal Staff Writer Teddy Durgin

This is a place to read articles found in the Maryland and Washington DC Beverage Journals as well as thoughts on current issues from our staff. If you would like to be a registered BJ Blogger, contact Stephen Patten.

Edward "Teddy" Durgin

Edward "Teddy" Durgin

Teddy is a graduate of UMBC. In additional to his Beverage Journal writing duties, he is an entertainment reviewer.

Lucien Smith: Taking Orders in Annapolis ... Just Not at the Academy

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Wednesday, 26 November 2014
in December 2014 Editions

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Lucien Smith didn't come to Annapolis in 2003 to be a bartender. He came because he was accepted into the U.S. Naval Academy. But a sailor's life was not for him. He ended up voluntarily resigning from the Academy to pursue other interests. But there was something about Maryland's capital city that kept this former Californian around. He took a job as a catering bartender in Timonium, then found work right back in Annapolis as a bar-back at the Castle Bay Irish Pub on Main Street. By then, he was hooked on the biz!

In 2007, he was hired at Osteria 177 to be their service bartender. He's been there ever since. "It was here I began to extend my cocktail knowledge through self-study and a desire to continue on this career path and to excel in it," he recalled, during a recent interview with the Beverage Journal. "I'm now a Certified Mixologist through Bar Smarts and Pernod Ricard. "

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Marc Zahorchak Has the Beverage Pulpit at Teddy & The Bully Bar

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 20 November 2014
in December 2014 Editions

MarcZTeddyBullyBar 12.jpg - 216.54 KBMarc Zahorchak, Beverage Director at the Teddy & The Bully Bar in Northwest D.C. didn't come to the nation's capital in the early 1990s to tend bar.  He had an MBA degree and found work as a management consultant.  But then the recession that ushered in the Clinton era hit, and he suddenly found himself downsized and unable to find a job.

"A buddy of mine suggested that I get involved with the restaurant business at night to keep the cash flow going while looking for another job," he recalled during a recent interview with the Beverage Journal.  "I absolutely fell in love with the business!  I was hooked from the first day I got behind the bar and have been doing it for more than 20 years now."

He tended bar at Charlie Palmer Steak on Capitol Hill for nine years and also served as the original bar manager for Hook in Georgetown.  He has been full-time at Teddy since August 2013.  " I came in about two months after they opened up," he stated.  [Proprietor] Alan Popovsky  was looking for someone to kind of corral and bring bar costs in line.  More importantly, I think he wanted someone with my experience to come in and teach the younger mixologist-types."

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Wyndridge Farm Gets Crafty With Hard Cider

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Thursday, 20 November 2014
in December 2014 Editions

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Hard cider has emerged as one of the fastest-growing segments in the alcoholic beverage industry, and among the fastest-growing brands in that segment are Pennsylvania-based Wyndridge Farm's Crafty Ciders. Now available in Maryland, the two Crafty Ciders -- original apple and cranberry flavored -- are naturally gluten free with a refreshing taste.

Crafty Ciders separate themselves from other hard ciders by making ample use of the local bounty of quality apples found in the Keystone State's central region. Wyndridge Farm President Steve Groff says he and his full-time cider master, Scott Topel, keep their ingredients simple. Chiefly, Wyndridge Farm prides itself on not adding any excessive amounts of extra sweeteners.  Groff stated during a recent interview with the Beverage Journal, "Many of the commercial hard ciders start with either apple juice concentrate rather than full juice or their alcohol is made with sugar. We simply use fresh apple juice.  We source local apples just a few miles down the road.  We carbonate and package on the farm.  So, the whole process takes place right here." 

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Jon Arroyo In Charge of All Things Liquid for Founding Farmers

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 20 October 2014
in November 2014 Editions

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Mike Rizzo is in charge of all things baseball for the Washington Nationals.  Chuck Hagel is in charge of all things defense for our country.  And what about that other great Washingtonian, Jon Arroyo? "In a nutshell, I am in charge of everything that is liquid for the Founding Farmers Restaurant Group," he stated.

As the company's Beverage Director since its inception six years ago, he truly is responsible for not only all of the beer, wine, and spirits served at Farmers Table D.C., MoCo's Founding Farmers in suburban Potomac, Md., and a soon-to-open location at the upscale Tysons Galleria II mall in Northern Virginia, but also the three restaurants' coffee program, their tea program. "Everything!" he exclaimed, "Every liquid product. I love the juggling act that is my job. There are lots of moving parts, lots of chess pieces."

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Patrón's Barrel Select Program Comes to the Mid-Atlantic

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 20 October 2014
in November 2014 Editions

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Patrón Spirits has inaugurated a buy-the-barrel program called "Patrón Barrel Select" where spirits retailers and on-premise accounts are able to taste and choose their own bespoke barrel (about 27 cases) of aged Patrón tequila unique for them. Each barrel has been in the company's aging room for a specific period of time.  As a result, no two are alike.

Greg Cohen, Vice President of Corporate Communications for Patrón Spirits, recently sat down with the Beverage Journal to discuss the program.  "The way that tequila is produced and aged and blended from different barrels is such a challenge," he stated.  "Our master distiller and his team blend different barrel types, different wood, different lengths of aging to create those products.  We thought it would be really interesting if we gave people an opportunity to sample those different tequilas that are aging in those different barrel types over the different lengths of time, on their own ... just straight out of the barrel. Each is very unique. When they are blended together to create reposado, for example, that's the taste that people know is Patrón.  But when you taste those barrels individually, and there are so many different combinations, you get really distinct and different tastes.  It's still Patrón.  It's still very recognizable.  But you get a lot of different flavors and a lot of different complexities."

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Aaron Joseph Shares His Wit & Wisdom

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Wednesday, 24 September 2014
in October 2014 Editions

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Aaron Joseph has been bartending for 13 years, most of them in the Maryland-D.C. market.  But it was his brief time early on in the Caribbean working for the former Orient-Express Hotels Ltd., now Belmond Ltd., that stoked his passion for using fresh ingredients in cocktails -- a passion that has helped position him as one of the best craft bartenders in the Baltimore market.

Early in his career, he learned his craft at such places as the Inn at Perry Cabin on St. Michaels and Farmers Fishers Bakers in Georgetown.  He really got traction at Bourbon Steak at the Four Seasons in Washington, which led to his current position as lead bartender at Wit & Wisdom in Baltimore's Four Seasons Hotel.

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The Numbers Add Up for Datta at Rasika West End

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Wednesday, 24 September 2014
in October 2014 Editions

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Before Dante Datta got into the bar and restaurant business, and way before he became bartender extraordinaire at Rasika West End, he led a very different life.  "I had a nearly 10-year career in finance before this!" he exclaimed, during a recent interview with the Beverage Journal.  "My last job in that field was actually working for the Washington Nationals.  I would write a sales report for the ownership each week."

So, what made him leave the world of numbers and number crunching?  "I turned 27 years old," he recalled.  "It was my birthday, and I went to New York City to celebrate.  A friend of mine asked me, 'If you could do anything, what would you do?'  And like many other guys, I answered, 'Well, I'd open a bar!'  So, I started mopping floors in a restaurant while I was working during the day.  As far as the restaurant business is concerned, I guess you can see I got into it a bit late in life."

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Sergi Is Commander-in-Chief Behind the Bar at Lincoln

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Tuesday, 19 August 2014
in September 2014 Editions

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You know you are talking to a person who has found his or her true calling in this world when you ask them: "What do you consider to be the hardest part of your job?" and the answer is: "Going home!  When you are doing something that you love, it can sometimes be so hard to go home and just turn your brain off.  You want to be back THERE!"

That "there" is Lincoln Restaurant in Washington, D.C.  That happy employee is lead bartender Rachel Sergi, who has been in the business for nearly two decades now. She started her career in the nation's capital at New Heights Restaurant before eventually hooking on with Lincoln, an American small plates eatery that focuses on organically sourced menu offerings with a heavy emphasis on its fresh cocktail program, as well.

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Union Craft Brewery Looks to Put the Charm in Charm City Beer

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Monday, 18 August 2014
in September 2014 Editions

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Country music fans often sing of having a "hometown honeymoon."  Those who like to strap on the old feedbag and stuff their faces with fried chicken, pizza, and pasta will tell you there's no better place for that than the Hometown Buffet restaurant chain.  But Baltimoreans looking for a hometown beer?  More and more are gravitating to Union Craft Brewing.

Founded by three local friends -- Adam Benesch, Kevin Blodger, and Jon Zerivitz -- this growing operation is quickly becoming a hometown favorite to locals and Marylanders alike.  Benesch, who recently sat down with the Beverage Journal on the eve of Union Craft's two-year anniversary, stated, "Being that all three of us are hometown guys, a lot of our passion for what we wanted to create here revolved around community.  We really wanted to be a community-based brewery.  What that means to us is hosting community-type events at the brewery, but also being very involved out in the community, whether it's partnering with local charities or coming up with ways to connect with other people in Baltimore doing great things.  That could mean restaurants holding various events or local causes that we connect with.  And beer is just that great thing everyone loves having around."

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Tino's Italian Bistro & Wine Bar

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 24 July 2014
in August 2014 Editions

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can't write about Tino's Italian Bistro with Wine Bar in Columbia without acknowledging that in a couple of days, or at most a week, I'm going to break down and go have dinner there.  It's that kind o' yummy!  But while it may be the authentic Italian recipes that lure customers there in the first place, most likely return for its impressive beverage selections that complement such dishes as Ravioli Chesapeake, Tortellini Bolognese, and Seafood Mare Bella. 

And those who do return often come back on a Sunday for what may be Howard County's best beverage promotion. Free Wine Sundays!  For every entree order, owner Chris Infantino and his staff take 25 percent off a bottle of wine from a list of 25 bottles to choose from. So, if there is a table of four and they all order main courses, they get a free bottle of vino. 

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Marylanders Retailers Recognized

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 24 July 2014
in August 2014 Editions

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One of the highlights of the American Beverage Licensees (ABL) conference was the recognition of twenty-one beverage licensees for their success in, and dedication to, the retail beverage alcohol industry with the 2014 Brown-Forman Retailer of the Year awards.  This is the twelfth year that the distilled spirits company has sponsored the honor. “Thanks to the support of Brown-Forman, we’re able to honor the best bar, tavern and package store owners in America,” stated Bodnovich.  “Independent beverage licensees, both on- and off-premise, are where customers discover the brands they love in settings that foster a sense of community, responsibility and hospitality.”  

Among the 21 recognized were Maryland's own Ashish Parikh, proprietor of Kelly's Liquors in Ellicott City; and David Dent, proprietor of WJ Dent & Sons/Chief's Bar in Tall Timbers. Eligible retailers had to be members of the Maryland State Licensed Beverage Association (MSLBA), and they had to be nominated by its members.

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Garrick Lumsden: The Company's Pride at Acadiana

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Thursday, 24 July 2014
in August 2014 Editions

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One might describe Garrick Lumsden, bar manager at the Passion Food Restaurant Group's popular Acadiana eatery, as a "company man."  Sure enough, he started in the hospitality business in the late 1980s on the corporate side, serving first as a corporate trainer for the Houston's restaurant chain.  After five years in that position, he moved over to the P.F. Chang's chain to serve in that same capacity.  

In those early years, he stuck close to his home market of Chicago.  "I did some traveling and opened up a few restaurants," he recalled, during a recent interview with the Beverage Journal.  "I got tired of Chicago and decided to move to New York City.  But I stopped in D.C. for a year and fell in love with it.  I never made it to New York!"

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For the Love of District Commons

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Saturday, 28 June 2014
in July 2014 Editions

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Caitlin Love has definitely found both her love and her passion working for Passion Food Hospitality.  She is a seven-year company veteran and has served as bartender at the firm's District Commons eatery since its September 2011 grand opening.  Located on Washington Circle, it's basically a 21st century take on the traditional American tavern.  In terms of food offerings, customers love the huge raw bar and the open-hearth oven where everything from flavorful tarts to tasty flatbreads are baked.  But Love believes it is the drink selection that gets so many customers coming back for more, especially those who like to sample from District Commons' 99 Beers on the Wall.

"District Commons and Burger Tap and Shake are conjoined restaurants," she stated, during a recent interview with the Beverage Journal.  "We are the sixth and seventh restaurants the company has opened.  District Commons is American-themed, so we have an all-American wine and craft beer list and lots of American spirits, as well."

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What's on Tap for Frisco's Michael Cermatori

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Saturday, 28 June 2014
in July 2014 Editions

Michael_Cermatori0006.jpg - 93.16 KBMichael Cermatori, bartender at the Frisco Taphouse & Brewery in Columbia, has a pet peeve.  "I do not like a sticky bar top!" he declared, during a recent interview with the Beverage Journal.  "That's just lazy bartending.  If you go in someplace and it's sticky, it's not some place you want to go back to.  Now, if you work in a dive bar, I don't want you serving me with white gloves and your pinky in the air.  But have some pride in what you're doing."

Cermatori will only turn 29 in July.  But he already sounds like a longtime veteran of the business.  "I would tell anyone new and young in the beverage industry to know your product, know your clientele, and be aware of your surroundings," he said at one point.  "Things can happen pretty quick in the bar business.  I am lucky because Frisco is a great place.  But I've worked at some other places where things would get out of hand real quick.  So, keep your head on a swivel and know what's going on."  

In truth, Cermatori has been in the industry for a decade, having started as a barback and a bartender in fine dining in Long Island, N.Y.  "That's where I'm from," he said.  "I moved down here in the summer of 2005 to attend college." 

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Comedian Adam Carolla Mans Up With Mangria

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 19 May 2014
in June 2014 Edition

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Adam Carolla is a man known for wearing many hats.  Comedian, author, actor, talk-show host, podcast host,... and now beverage biz mogul.  The third of his highly successful Mangria products recently launched and is now available in our market via Atlantic Wine and Spirits.  A Brand Profile is running in this month's edition of the Beverage Journal complete with a few quotes from Carolla himself.  As a Web edition extra, here is the full Q&A:

BEVERAGE JOURNAL: Every brand has a story behind it. What is Mangria's?

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Amy Russell: Her Casa Luca Is Your Casa Luca

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 19 May 2014
in June 2014 Edition

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"I love taking care of the guests.  I like judging how their day has been going and what might make their evening better.  That's always been what I have loved about bartending.  When you get somebody who has clearly had a bad day of work, and they have that first sip and you can see their shoulders just -- ahhhhhh -- relax.  In those moments, I think, 'OK, I'm helping.'"

Those are the words of Amy Russell, bar manager at Casa Luca.  This popular establishment on New York Avenue, is one of Fabio and Maria Trabocchi's most popular dining concepts.  Russell is just proud to be a part of the couple's legacy.  "Casa Luca is Chef Fabio's more family-style restaurant," she stated, during a recent interview with the Beverage Journal.  "My understanding is a lot of his regulars kept saying to him at his other restaurants, 'We love this place, but we'd also love some place where we can bring our kids.  That was the inspiration for Casa Luca."

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Teeling Tells a Tale of Irish Whiskey

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Monday, 19 May 2014
in June 2014 Edition

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Some say that whiskey is in the blood of any true Irishman. Well, it's positively surging through Stephen Teeling's veins.  Teeling comes from a long line of 

whiskey makers, as far back as the late 18th century, in fact.  He cut his teeth in the business working at Ireland's Cooley Distillery, which was founded by his father, John, in 1987.  Beam Inc. acquired Cooley in early 2012, and Stephen briefly stayed on as global marketing manager for Irish Whiskey.

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Withall Finds a Home at The Hamilton

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Thursday, 17 April 2014
in May 2014 Editions

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Samantha Withall, Beverage Director at The Hamilton on 14th Street, has certainly bounced around the biz locally.  She has been a chef for nearly a decade, having worked at such venues as Cafe Atlantico and Restaurant Nora and helping to open Minibar on E Street and Oyamel Cocina Mexicano.  At one point, she got out of the kitchen and served as Purchasing Director for the Park Hyatt Hotel.  "After that," she said, during a recent interview with the Beverage Journal, "I did some restaurant consulting work before jumping into a wine and beer buyer position for an all-natural, organic market in Olney, Md."

That job ended up stoking her passion for the beverage side of the business, and she eventually accepted her current job at The Hamilton.  "The Hamilton is the cruise ship of restaurants!" she proudly declared.  "We are very large.  We have a lot of square footage.  In fact, the actual space that we are in used to be a Borders bookstore.  Before that, it was a Garfinckel's department store.  We have six bars and a live music venue in our basement. We offer a ton of all-American cuisine, but we also have our own sushi bar in-house that is manned by a full team of sushi chefs.  We're owned by the Clyde's Restaurant Group, and we're very eclectic in what we offer."

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Beso del Sol Sangria

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 17 April 2014
in May 2014 Editions

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… Aims for Mucho Success In Maryland and D.C.

In early March, Beso del Sol Sangria expanded distribution to 10 states, including Maryland and the District of Columbia. The product is a joint venture between Arctic Beverage LLC and L&B, LLC, which have endeavored to bring a premium product in the high-growth sangria category to market. Arctic Beverage, importer of Beso del Sol, is partnering with Prestige Imports in Maryland and D.C.

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Tim Schestag: Making a Fist at Palm Bay

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 17 April 2014
in May 2014 Editions

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Whenever an Industry Snapshot subject tells me he is gotten into boxing in his spare time, I have to fight the urge to frontload the article with all sorts of fight cliches.  "When he got into the beverage business, he had the eye of the tiger ... and he still does!" "He's been punching and counter-punching in our industry for 10 years now."  "His company went 15 rounds with the last recession and was still standing at the end."

That's why I had to chuckle when Tim Schestag recently revealed: "I've taken up boxing.  I got tired of the monotony of being in a gym, and I can't stand running.  It was something different, something unique.  And believe it or not, it keeps me level on the job."

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