Bartenders use local ingredients in drink challenge
Local and fresh ingredients have been making a slow but sure appearance in the local restaurants of Columbia. But City Roots, the city’s only sustainable urban farm and Farm to Table Event Company, didn’t forget about including these ingredients in one of the best parts of the meal: the cocktail.
The third annual American Harvest Bartender Charity Challenge was held at City Roots Sunday night, where bartenders tried their best to create crowd-pleasing and fresh cocktails. Farm to Table employee and City Roots intern Bobby Weslowski said each bartender was challenged to use solely local ingredients along with American Harvest spirits to win over guests as well as a panel of four judges. A portion of the proceeds also went to the Historic Columbia Foundation.
Attendees sampled the unique concoctions, listened to the sounds of Jackaroe, enjoyed Low Country BBQ and warmed up by the bonfire during the event.
“You don’t feel like you’re in Columbia here,” said second-time attendee and lifelong Rosewood resident Edwin Wood. “It feels different, like you’re in the Midwest or something.”
Surrounded by the calm, country ambiance, competitors used local ingredients like pineapple sage, Bee Trail Farm honey and pear juice to make original cocktails or inspired twists on popular favorites.
Two-time winner and bartender of Terra, Andy Haddock, said that compared to nearby cities like Charleston, Columbia’s food scene is something to be proud of.
“Us all being together at an event like this is important,” Haddock said as he mixed a drink using local honey, tarragon and pear juice. “What we’re doing is important, and that’s all that matters.”
Restaurant owners and employees enjoyed the opportunity to get their names out to guests and compete for the top title but were still supportive of their competition.
“We’re all just a group of professionals, a group of local people, passionate about what we do,” Streetman said. “We all want to embrace the cocktail culture here.”
Streetman said he also prides the Motor Supply Company restaurant on its use of locally grown goods and sustainability.
“We are the farm-to-table restaurant in Columbia,” Streetman said. “It’s our trademark. We re-use everything. We even use old menus to make coasters.”
Lauren Tebeau of The Oak Table agreed that using local ingredients is important in the success of their restaurant as well.
“We do as much as we can to use local ingredients,” said Tebeau, who made a cocktail inspired by pineapple sage that had been given to her earlier in the week. “From herbs, to seafood and greens, it’s usually all local.”
Eric McClam, farm manager of City Roots Farms, is excited that restaurants like Motor Supply Company and The Oak Table are embracing local farms and goods, which he said will hopefully inspire more people to eat and cook the same way.
“People are seeking this kind of thing out,” McClam said. “People are becoming more conscious of where their food comes from, and it’s nice to see all these restaurants experiment with cocktails in this kind of way.”