![]() ![]() In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. ![]() His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. While developing his knack for identfying flavors on the plate he excelled when it came to working with spirits from distillation to the creation of cocktails. ![]() His passion, interest, and curious nature about food and spirits remained powerful influences. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. It wasn’t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. John went from dish washer, to busser, to waiter before finding his stride at the bar. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. John Pomeroy is the epitome of balance – in life and in his cocktails. Serve with ranch or bleu cheese dressing on the side as a dipping sauce, and have some salad, bread or tortilla chips on hand in case you need something to keep your mouth from spontaneously combusting. Once things have cooked down so that the sauce is dark, thick, and clumped at the bottom of the pan, and all the wings are coated in a light layer of spice (and it no longer looks like red soup with wings floating in it, but like actual Buffalo wings), you're ready to turn off the stove and eat. Cook for about 15 minutes on low heat, stirring occasionally. Then lower heat, and spoon on enough sauce to cover the wings. Prepare wings (or vegetarian substitute) by pan-frying until slightly crispy. Once that's done, turn off heat, and set aside to cool and thicken. If needed, add another tablespoon of brown sugar, or another pinch of salt to achieve the perfect balance of burn and flavor. Once all ingredients are combined and have simmered for a few minutes, dip in a cracker and taste (CAREFULLY, lest set your tongue on fire). Leave the heat low, as you don't want the sauce to come to a full boil. And pay particular attention to make sure the butter melts completely, and the yeast doesn't end up as lumps around the bottom of the pan. Pour the stout in slowly, so it doesn't foam over. Once warmed, add the stout and other ingredients, stirring all the while. My preferred brand is Scoville Food Institute.) One of the key elements that was eluding me until now was using a bit of stout to round out the flavor, and add the depth and richness to offset the pure heat of the pepper.ġ0 oz. Last year, I experienced some of the best Buffalo wings of my life (and vegetarian ones at that!) and since then, I've made it my mission to perfect a blend of elements, and create my ideal wing sauce.Īfter months of experimentation, I finally nailed it. Something with serious kick, but also well-rounded flavor – not simply burn for the sake of burning. One of the things I like best in the world is good Buffalo hot sauce. ![]()
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