Chef Louis in National Culinary Review
One naturally thinks of the kitchen as a chef’s domain, but what about the bar? Ebell Executive Chef Louis Pechan brings his talent for crafting flavor and nuance to the spirited beverage side of events as well, developing his own vermouth, bitters and other tinctures. Chef Louis was recently interviewed by National Culinary Review for an article on the resurgence of vermouth and discussed his approach to the house-made vermouth he crafted at the Ebell.
While you read the full article here, why not sip on the drink featured in the title photo: a classic Negroni: