The Garden-to-Glass Podcast: Recent Episodes
Bentley Evans
Garden-to-Glass podcast is a show that will dive into creative business and community concepts. Infusing farming, wine, cocktails and fine dining, this show will explore the "gathering place" concept in business and communities. This podcast is presented by The Hope Farm in Fairhope, AL.
In today's episode Bentley interviews Tim Gautreaux and Matt Morris the owners of Nova Espresso, Front Yard Tacos and Nova Market. The episode covers everything from coffee to tacos and everything entrepreneur in-between. Be sure to check out Nova and Front Yard Tacos as they continue to impact Mobile and surrounding community.
Cafe Esperanza
1.5 oz of Grey Goose
.5 oz of Kahlua
.75 oz of Nova Espresso
.5 oz of Coco Lopez
Shake and pour over ice in a mason jar and enjoy!
https://www.novaespresso.coffee
Presented by: https://www.thehopefarm.com
In this episode we interview one of the owners of Fairhope Brewing Company, Brian Kane. Learn the story of how Fairhope Brewing Company launched and managed growth as one of Alabama's premium breweries. This is a great episode to learn about the challenges, creative processes and fun that goes on at Fairhope Brewing Company.
Fairhope Brewing Company
https://www.fairhopebrewing.com
The Hope Farm
https://www.thehopefarm.com
The Razor Burn
2 dashes of Mango Pineapple Habanero Tincture
.5 oz of Lime Juice
.75 oz of Mango Shrub
.5 oz Ancho Reyes
1 oz Luna Resposado
Shake and strain into colpe, top with Razor Edge Sour
Fairhope Lost In Mountain Brooke - West Coast IPA
In this episode Bentley interviews William Hanes, owner of Provision in Fairhope, Alabama. They discuss the challenges to starting a business in the Covid Era and the journey of opening Provision. This is a great discussion of the challenges and dynamics involved in launching a business.
Provision: https://www.provisionfairhope.com
The Hope Farm: https://www.thehopefarm.com
Episode Cocktail:
Oye Como Va2oz Mescal
3/4oz Cynar
1/4oz Cocchi Torino
2 dashed of Chocolate Mole bitters
In this episode of Garden to Glass Bentley interviews the head chef of The Hope Farm, Adam Stephens. If you are interested in the culinary art that takes place at The Hope Farm then this is a mouth watering episode you won't want to miss.
Cocktail Recipe:
The Nutty Espresso-er
1 shot espresso
1 oz Irish whiskey
1 oz Montenegro
.5 oz vanilla syrup
.5 oz heavy cream
1 dash angostura bitters
Shake with ice and fine strain into a coupe glass.
Garnish with micro planed nutmeg
The Hope Farm: https://www.thehopefarm.com
In this episode Bentley is joined by mixologists Danny and Raliegh from The Hope Farm. They unpack the processes of designing a garden to glass cocktail as well as the bar program at The Hope Farm. This is a fun episode if you are interested in cocktails and the creativity involved in designing premium spirits.
Presented by:
www.thehopefarm.com
Episode Cocktails:
Babylon:
Gin
Satsuma Juice
All spice dram
Vanilla Syrup
Eastside Cocktail:
London Dry Gin
Fresh Squeezed Lime Juice
Simple Syrup
Farm-grown Mint
Farm-grown Cucs
In this episode we are joined by Will Jones the General Manager and Wine Director of The Hope Farm. This is an informative conversation as we scratch the surface into the history and complexity of wine and why we choose the varieties carried at The Hope Farm.
https://www.thehopefarm.com
In this episode Robert and Bentley Evans discuss the process and history of The Hope Farm. From concept to creation and opening in the year of the pandemic, this episode unpacks the vision behind The Hope Farm.
Presented by The Hope Farm
https://www.thehopefarm.com
Garden to Glass CocktailTarra-Gone
Recipe:
1.5oz Tequila
.5oz vanilla syrup
.25oz lemon juice
.25oz cocchi americano
2 strawberries
Small sprig of tarragon(don’t use too much. It is potent)
Another sprig of tarragon for garnish.
Remove tops from a strawberries. Add two strawberries to cocktail tin with vanilla syrup and the small sprig of tarragon. Muddle. Add lemon, cocchi, and tequila with ice. shake. Fine strain into a julep tin. Top with 1oz of soda water. Add crushed ice. Express the tarragon sprig by lightly slapping it against your hand. Garnish.