I knew exactly what hit me. It was a volleyball whirring towards my face at about 150 mph. I’d mistakenly believed that I “Got it” and I know that because I boldly yelled as much as the ball came flying towards my face.
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About a week ago, I decided that it was time to shelf Holy Sip and just do everything under my name. Actually, more accurately, the universe decided fo me and I decided not to resist.
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“Umm, try some Ango in it.” I’ve uttered this statement more times than I can count. Angostura has been the saving grace for what could have been many failed cocktails.
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Secretly, I wish I was a DJ. To substitute this lack of professional know-how, I’ve created mixtapes and playlists since college. For dinners, sometimes I hire a DJ, but for others, I like to test my skills on my imaginary turntables…
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The third Holy Sip dinner in Jamaica was a success. It was even more amazing than I could have hoped for and i know it’s because I stayed calm as it started to pour one hour before the dinner started.
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Producer and vegan chef Dillon Maurer created a vegan dinner and vinyl session about five or six years ago. Crown Royal sponsored the most recent edition and asked me to create cocktails to pair with his menu.
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While I’m busying myself updating spreadsheets and packing, I thought I’d share the Jamaican inspired dinner that I did at my space, Studio No. 7, in Atlanta.
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Look at me rhyming (I’m talking about the title of this post). It worked out that way without much thinking on my end, but I think it’s going to become my new mantra.
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Over ten years ago, a fellow creative sent me an article in the Atlantic about being an introvert. It was published in 2003, way before introvert was the buzzword that it’s become.
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I’m knee-deep (what does this even mean?!) in finalizing the details for the Holy Sip Jamaica dinner in two weeks. While excited, there’s been quite a bit to do.
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Port Antonio captured me the first time I went. I was in Jamaica for my grandmother's funeral and I had a week before a friend's wedding (sounds like a movie)
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