On an August evening during the summer of 1976, in the Adrirondacks of upstate New York, I invited my parents to dinner at a fancy restaurant I happened to be operating. I was only 9 years old, the space in reality was just a century old camp kitchen building that hadn't been used for decades, but it did still have silverware, plates, bowls and glassware. My younger brother and sister helped me clean the whole place out, wash everything and we proudly announced the three of us would serve dinner at 6:00pm sharp, there was to be one seating. In the perfect soft focus of memories, we even had linen and cut wildflowers from the field. Other details are a bit vague because it was so long ago, but my parents kept the bill. Pretend dinner elaborately played out: endive, lamb chops, potatoes and finally sorbet. Cocktail? Dubonnet, then Champagne. My father left a big tip too, and added that the service was exceptional.
I am retelling this story now as I can only hope that my service today behind the bar and as I sign off from this blog has been the same- my enthusiasm certainly was. While certainly far from perfect, always well intended and with a smile. I am very fortunate to have had the privilege, many thanks to the wonderful team at Boston.com.
Don't worry I'm not going far, perhaps I may have the pleasure of pouring you a drink soon (or opening a High Life). Maybe even tonight? I am on the bar at Silvertone.
2 oz dry gin
1 oz Dubbonet
2 dashes orange bitters
orange peel garnish
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