Sarah Troxell runs the bar program for two of Houston's hottest restaurants: The Toasted Coconut and Nobie's. But before Sarah was slinging martinis, she was cooking in restaurant kitchens. This episode, she tells Chris how going to culinary school influenced her approach to bartending.
Later, Sarah explains her passion for Tiki, a tropical subculture in the beverage world. A discourse on the identity of Tiki and the terroir of rum ensues. Towards the end of the episode, Sarah shares how the national cocktail competition Speed Rack has made her not only a better bartender, but also a more vocal supporter of women in the Houston beverage community.
Sarah can be found on Instagram at @barcheftrox, and Chris can be reached at @braisedthoughts.
74. Finding the Music in Hospitality with Kate Nye
73. Building a Sustainable Food System with Blue Horizon’s Matteo Parenti
72. Artistic Creativity in Spirits Marketing with Vadim Grigoryan
71. The Hong Kong-Hollister Hustle with Christian Pillsbury of Eden Rift
70. Digital Transformation, Sustainability, and Sweetgreen with Chengyi Lin
69. The Legacy of Tour d’Argent with André Terrail
68. Douro Valley & Global Strategy with Felipe Monteiro
67. Back in Alsace with David Neilson
66. Self-Expression in Ice Cream, Yakitori, & Natural Wine at Le Rigmarole & Folderol
65. David Lebovitz on Drinking & Cooking French
64. The Patina of Montrose with Levi Lemaster
63. Differentiating Hotel & Restaurant Wine Lists with Patrick Olds
62. Texas Report with Valerie Trasatti & Drew Gimma
61. The Human Scale of Winemaking & Importing with Stephen Bitterolf
60. The Versatility of Riesling: Part 2 with Julie Dalton
59. The Versatility of Riesling in Restaurants with Andres Blanco & Dale Ellington
58. Japanese Whiskey & Asahikawa Ramen with Christopher Huang
57. Foraging for Cali Herbs with Birk O'Halloran
56. Get the Bag(uette) with Otto Sanchez
55. Piquette & Pick Dates with The Austin Winery
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