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.
33. Kitchen as a Classroom with Adam Garcia of PX Project
32. Rachel Delrocco Terrazas Pt.2
31. Spirits & Storytelling with Rachel DelRocco Terrazas
30. Finding Your Voice with Josefa Concannon
29. Tourism in 2020 with Kristen Sandvig
28. Drinking & Driving & Designing with Chris Nguyen
27. Millésime Conservas with Jose Gourmet
26. A Legacy of Resilience with Marc Hochar
25. Blind Tasting with Brandon Kerne
24. Saving Restaurants with Bobby Stuckey
23. Wine Label Design with Chris Kelly
22. Germany's Next Generation, Part 2: Andreas Hütwohl of Von Winning
21. Germany's Next Generation, Part 1: Meike & Dörte of Meyer-Näkel
20. Minimal Intervention, Part 2: Balanced Importing with Jenna Fields
19. Minimal Intervention, Part 1: Biodynamics with Jochen Beurer
18. German Wine 101 with the NFL's Lance Zierlein
17. Cooking Under Pressure with Erin Smith Feges
16. Hip Hop & Hospitality with Charlie Reyes
15. David Schroeder on Guinness & Midsommar
14. Syrah & Sustainable Hiring with Pete Stolpman & Ruben Soloranzo
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