Currently browsing posts by Jeff Burkhart.

Barfly Book Signing and Talk at Wildfox Restaurant

The Barfly is Watching!

Popular Marin IJ Columnist Jeff Burkhart will give his take on cocktails, culture and class with selected readings from his new book

 Twenty Years Behind Bars: the spirited adventures of a real bartender.

Be there or beware, what you learn could keep you out of his next column!

Books will be available for signing and for sale at the event.

April 22, 7 PM  Free

Wildfox Restaurant

Barfly interview on KRCB!

Take 20 years of experience, a healthy dose of human foibles, stir in a way with words and add alcohol—mix well and you’ve got an entertaining account of life as seen from the other side of the bar.

http://radio.krcb.org/post/twenty-years-behind-bars

 

DISHCRAWLING Under the Mountain

DISHCRAWLING UNDER THE MOUNTAIN  Marin County Premiere

Tuesday March 18th  7pm

Author/columnist/bartender Jeff “the Barfly” Burkhart will be tagging along with Kevin Ries and the rest of the crew for the first ever Marin County DISHCRAWL in Mill Valley. Come eat with neighbors and friends in the foodiest town in the North Bay.  Chefs of three restaurants (as yet unnamed) invite you to explore a progressive dinner through their culinary delights in the heart of Downtown, followed by an optional Surprise Afterparty!

Let’s see if you can guess who, what and where.

Copies of Burkhart’s new book Twenty Years Behind Bars: the spirited adventures of a real bartender will also be available. Come see how it’s done, Barfly style. 

Tickets start at $45

  Reservations and info here: http://dishcrawl.com/dishcrawl/3229

Barfly guest speaker at SF Chocolate Salon!

The Barfly will be appearing at Taste TV’s International Chocolate Salon

March 15, Noon

Chocolate liquor? Or liquor and chocolate? Does it matter? The Barfly will explain.

Author/columnist/bartender Jeff “the Barfly” Burkhart will be on hand to explain the relationship between chocolate and liquor by demonstrating the construction of three signature cocktails. He will begin with the simply divine and move on up to the complexly sublime. See why chocolate liquor can mean two totally different things!

Q and A to follow. Samples will be available.

http://www.tastetv.com/sf-chocolate-salon_speakers.html

 

Persistence and patience can pay off

THE BLOND MAN stood back a respectful distance from those already seated. Patiently, he waited for a place to open up at the bar. He didn’t verbalize the fact that he was waiting nor did he jockey back and forth for position. He also didn’t harrumph or ahem. He merely stood.

When a woman came in slightly after him, he allowed her to sit first. He was, in fact, a pleasure to behold. Finally a seat became available, and in simple fashion he sat. Raising one finger at the ceiling, he gave me a nod.

Dance with the one that brought ya

SHE PLUNKED HER large Louis Vuitton knock off purse right down on the postprandial crumbs of a previous encounter, ensuring that for the breadth of her experience debris was going to be part of the equation. But, I got the immediate impression that debris often played a part in her equation.

Savvy people will wait just one extra second for the bartender to clean up the mess, before sitting down; the un-savvy will not. But savvy is what someone learns after interacting with many people over many years. Savvy is recognizing the real, and savvy is also recognizing the phony. But I digress.

Don’t let the facts get in the way

IT WASN’T a big crowd, but it wasn’t the busy part of the evening yet either. And it wasn’t a particularly festive crowd, milling around quietly in their oddly monochromatic attire. Winter certainly put its damper on fun.

“Hey Jeff, can you please get that guy in the brown hat a seat?” asked the manager in passing, obviously busy with some other task. I often liken bartending to running a half marathon with someone barking orders at you the whole time. Being a restaurant manager is similar, except that in a bartender’s case, more orders means more money and in a manager’s case all it means is more gray hair.

Hard to hide being an amateur

The five businessmen in suits were wrestling on the ground in the parking lot. One had his tie around his head like a headband, his wrestling companion’s jacket was split down the middle and the other three were barking like dogs for some unknown reason. You haven’t lived until you watch a local “captain of industry” act like a 13-year-old.

And, that is the way they arrived. Needless to say they never entered the building and after a long talk with a man in blue, they took cabs to somewhere else.

A warm gesture can soothe the lonely

IN THE MIDST of the seething mass of humanity that is the holiday rush I stood still for a second — a second that went unnoticed by anyone else, but during which I reminisced on all the decisions of my life that had led me to that moment.

Dozens and dozens of people shouting at you nonstop for several hours and you might reconsider some of your decisions, too. The sweat dripped down the raised hairs on my back. Stress can make you feel alive all over, literally tingling with a combination of adrenaline and excitement. But, then again, stress can kill you, too.

  • #25 iBooks Bestseller
  • Top 100 Amazon Bestseller
    Food Related Books
  • “more about mixing people than drinks”
    Christopher Kimball America’s Test Kitchen
  • “racy and innocent”
    Marin Independent Journal
  • “insightful writing about bar culture and human nature”
    SF Examiner
  • “the best stories are of the clueless at their worst behavior — often before they’ve ordered their first drink” “juicier reads than you would find in the pages of a family newspaper”
    Patch
  • “a book of riotous stories”
    The Bold Italic
  • “great book, quite funny, and includes recipes!”
    Joel Riddell, Dining Around, NewsTalk 910
  • “I love this book. It's insightful, sometimes laugh-out-loud funny, and includes expert cocktail recipes, too!”
    Erika Lenkert, author of Last-Minute Party Girl and Raw: the Uncook Book
  • “Served straight up, with humor, irreverence and a one-of-a-kind perspective, Twenty Years Behind Bars takes us up close into the life of bars, bartenders, and those who frequent both. To get any closer, you'd need be an olive in one of Burkhart's martini glasses.”
    Kimberley Lovato, author of the award winning cookbook, Walnut Wine & Truffle Groves