Educating Bartenders Worldwide.
By Beverage Trade Network
Sam Levy’s love to travel and discover new fruits, foods, and cultures is what brought him to the world of bartending. “I love eating and drinking with friends and family. Restaurants were able to provide seasonal work, a connection to local produce, and a way to learn more about the area I grew up in and the people making things. Bartending just happened to be a good fit. I get to give unsolicited advice, make things for people, watch them enjoy them, and make a living while having fun,” says Levy.
Having previously worked at the 3 Michelin-starred The Restaurant at Meadowood in St. Helen, Levy was called upon to The Fern Bar in Sebastopol for his expertise in cocktail making and creating a striking cocktail menu. Today, Levy is the General Manager and Managing Partner at The Fern and continues to lead his team behind the bar.
The Fern Bar
I take myself to be a little bit of everything. I’m the Managing Partner and General Manager, but I’m also the lead bar back, busser, host with the most, and handyman.
A bartender needs many skills, some of the most important being work ethics, demeanor, sense of humor, and the ability to learn.
Whatever a guest will like the most. I would rather make a Lemon Drop for someone who loves them, than my favorite, a Barrel-Aged Boulevardier.
Birthday Cake Martini.
Ingredients, I would say fresh juice. For spirit, definitely vodka. If you can’t balance a drink with vodka, you aren’t that good.
Communication and honesty. We want reliable sources for quality products. We want to know when new products are in, or when staples are out. We want to know before it’s gone.
A good menu has familiar twists on classics and new, unique combinations. A good spread representing all the spirits, including Vodka, so everyone can find a home. It can't be all Mezcal and Rye whiskey or Amaro.
Great flavor and clean spirit profile at a price point we can sell and meet our margins on.
We purposefully do not have TVs so people can sit and talk and connect with each other.
We now discover new places, people, ideas, and things through social media. I use it as a tool for the bar to entice people to join us when they are in the area. The last year saw more attention and support for obvious reasons. No one could go out. We didn't change what we did, just kept it true to our program, and our support of the community wherever we could shine a light or bring attention.
Bottled cocktails to go will hopefully be allowed after the pandemic and become better and better.
Private selection of Elijah Craig 12 yr.