Tag Archives: ryan fussell

Coming soon: Five pop-up bars all under one roof — and it’s all for charity

The Standard Pour
Bolsa’s Kyle Hilla, left, is all smiles as the pop-up bar “draft” gets underway in preparation for Sunday’s annual fundraiser.

As Ryan Fussell of Fort Worth’s Bird Café put it, it was a veritable who’s-who of craft bartenders, dozens of them assembled on a weekday afternoon for the first of several steps toward a purpose greater than themselves. The site was Uptown’s Standard Pour, where five boards had been posted above the bar, each topped with the name of a trusty tipple maker.

Yes, there’s a story there, but here’s what you really need to know: That on Sunday, Dec. 14, five teams of drink-slingers will face off at Henry’s Majestic as part of the Trigger’s Toys Fantasy Draft Main Event – not only for your imbibing pleasure but for the benefit of Trigger’s Toys, a Dallas charity serving hospitalized kids and their families.

As if that’s not enough reason to get yourself over there, consider this: The agency’s third annual fundraiser will feature five pop-up bars of varying tongue-in-cheek themes, and if you’re wondering how Henry’s – the recently opened Knox-Henderson gastropub in the space once occupied by Acme F&B – is going to pull that off, you’re going to have come see for yourself the little ace that bar manager Alex Fletcher has been hiding up his sleeve.

The Standard Pour
Your five pop-up bar captains: Campbell, Sanders, Orth, Moore, Hilla. Yup, it’s going to be a party.

So on this afternoon, the gathered bartenders were at The Standard Pour for the “fantasy draft” that would produce the five teams of 13, along with bar concepts and sponsored spirit lineups. Organizer David Alan, the Austin-based Tipsy Texan himself, was here with his team, the lot of them dressed like referees. Actually, it wasn’t so much a draft as a draw, with each captain – Parliament’s Lucky Campbell, Bolsa’s Kyle Hilla, Knife’s Charlie Moore, LARK at the Park’s Matt Orth and, from Austin, Drink.Well’s Jessica Sanders – picking names out of a bowl to compile their teams.  While most of the crews represent the Dallas-Fort Worth area, a number are coming in from elsewhere to aid the cause from places like Austin, San Antonio, San Diego and Los Angeles.

The Standard Pour
Knife’s Moore, left, meets outside The Standard Pour with members of his team, including Windmill Lounge’s Reith, Windmill co-founder Charlie Papaceno and Proof + Pantry’s Hendrix.

Dang, my team looks good,” Moore crowed after drawing Fletcher’s name from the batch, adding to a lineup that already included Bolsa’s Spencer Shelton, Proof + Pantry’s Josh Hendrix and Michael Reith of the Windmill Lounge. “That’s it! It’s over. Everybody go home.”“Stacks on stacks,” Hendrix added.Your pop-up bar lineup will include a sports bar, honky-tonk saloon, nightclub, tiki bar and, of course, bespoke cocktail lounge.  Each ephemeral entity is already being promoted on Facebook and other social media, and you’ll find them here:

Burning Saddle Saloon: https://www.facebook.com/burningsaddledallas

Red Card Sports Bar: https://www.facebook.com/pages/Red-Card/597869657005457

Klub Dreemz: https://www.facebook.com/pages/Klub-Dreemz/628717833906094

Booty Bar and Half Mast Tiki Lounge: https://www.facebook.com/bootybartiki

The & and &: https://www.facebook.com/pages/The-And-/317489505118782

The event runs from 8 pm to midnight at Henry’s Majestic, 4900 McKinney in Dallas. Pre-purchased tickets on Eventbrite (available here) are $20, which includes two drinks. You can also buy tickets at the door for $10, then spring for your drinks inside.

The Standard Pour
LARK’s Matt Orth, center, meets with his “drafted” team at The Standard Pour. The nightclub-themed pop-up will be called Klub Dreemz.

Along with donations from sponsoring spirit producers, last year’s bash at The Standard Pour pulled in a whopping $45,000 for Trigger’s Toys, which in addition to financial aid provides kids with toys and therapy aids. With the help of the bartenders giving their time on Sunday, founder Bryan Townsend – who named the agency for his dog after seeing the animal’s positive effect on a child in need of therapy – hopes to take that to new levels.

“Not only are you changing this industry,” an emotional Townsend told the group. “What we’re doing today will change lives.”

 

Doing it the Old Fashioned way: Dallas bartenders face off at whiskey competition

By Charlie Tips Ferrin, Smyth
This apple-walnut Old Fashioned earned 2nd-place honors.

“We’re kind of scrunched for space, but I’m doing the best I can,” Ryan Sumner said as he kicked off the Clyde May’s Whiskey Old-Fashioned competition at The People’s Last Stand with a version featuring apple bitters, demerara syrup and the French bitter Suze.

Consider this post Old-Fashionably late: It’s been a couple of weeks since 16 bartenders vied for the top prize of $500, each with up to six minutes to make and present their drink for the judges. Clyde May’s was the vehicle here, an apple-ish, bordering-on-caustic whiskey with some colorful moonshine roots, and each contestant spun a different version of the cocktail stalwart while adhering to its traditional mix of whiskey, sweetener, bitters and water.

Clyde Mays Old Fashioned competition
Chase Streitz of Sissy’s Southern Kitchen, serving up his twist on the classic cocktail.

Cinnamon, vanilla, peach and, of course, apple were popular flavors. One of my favorite versions came from Greg Matthews of Oak Cliff’s Ten Bells Tavern, who froze Mudsmith Coffee’s steeped coffee into cubes and punctuated his whiskey concoction with a vanilla sugar made with Mexican vanilla beans, hazelnut bitters and a vanilla/hazelnut garnish.

Clyde Mays Old Fashioned competition
The vanilla-accented version from Ten Bells’ Greg Matthews featured coffee ice cubes.

La Duni’s Daniel Guillen shone, too, gussying up his Old Fashioned with sherry, Campari and a roasted red pepper and pecan jam. And Smyth’s Charlie Tips Ferrin, like his compatriot Sumner, served his summery green apple/walnut drink in little mason jars – “in the spirit of the moonshine that it came from,” he said.

Clyde Mays Old Fashioned competition
Ryan Fussell of Ruth’s Chris Steak House prepares his drink’s fig garnish.

Brad Bowden of The People’s Last Stand infused his whiskey with smoked peaches, while Ryan Fussell of Ruth’s Chris Steak House strived to use ingredients that would have been available in the 1800s, when the classic cocktail was born. He topped it with a warm fig garnish. (“Figs are badass,” pronounced photographer Mary Szefcyk, clearly impressed with the choice.)

Brad Bowden of The People's Last Stand infused Clyde Mays with smoked peaches for his entry.
Brad Bowden of The People’s Last Stand infused whiskey with smoked peaches for his entry.

In the end it was Smyth’s Omar YeeFoon who walked away with top honors, flavoring his version with Plantation 5-year-old rum, Angostura and tiki bitters, cane syrup and a light dash of orange oils.  With Ferrin placing second and Sumner taking third, it was a Smyth sweep, which if nothing else proved the speakeasy boys could come through in scrunch time.

Clyde Mays Old Fashioned competition
Smyth’s Omar YeeFoon with the double-stir on his way to the evening’s top honors.

And if you’d like to see Smyth’s Ryan Sumner explain the method behind his Old Fashioned twist, here’s a link to my YouTube video:

Old Fashioned variation, from Smyth’s Ryan Sumner