Meet Me At The Bar - I'm Hungry

Paperback
$16.95 / Perfectbound

ISBN: 9781457530333
156 pages

Hardcover
$26.95 / Hardcover (dj)

ISBN: 9781457532870
156 pages

Also available at fine
bookstores everywhere

Welcome

This cookbook-memoir draws on stories and recipes mined from a restaurant career spanning more than four decades. The tales celebrate the Golden Saloon Era of Georgetown, when a position in one of the area’s establishments provided the employee preferred social status and an enviable lifestyle. 1970s Georgetown introduced the author to the lifelong pursuit of dining astride the bar stools in top area establishments.

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About Mike Soper

Mike Soper came to Georgetown University in 1968 as a rookie math major and left for the Culinary Institute of America in 1975 a veteran bartender. After an uninspiring academic stint, Mike found his calling in the restaurant business. He finished second in his class at CIA, receiving the prestigious Vatel Award at his 1977 graduation. After a few months as sous chef at the Beekman Arms in Rhinebeck, New York, he received a battlefield promotion to head chef and never played second fiddle in the kitchen again.

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Excerpt

My first restaurant meals absent family were consumed at the bars of Washington, DC, saloons during my college years in the late 1960s. When I was a student of barely legal age, whether alone or with friends, it was always much more fun to sit at the bar. We ate the same food as the dining room patrons, but with generally better service, and far more entertainment. A large portion of the appeal was derived from interactions with competent, fast-quipping bartenders and a wide spectrum of interesting bar customers. Although offering the full dinner menu at the bar was not universal at the time, many Georgetown saloons excelled in this arena. A small geographic area supplied a mix of students, tourists, and professionals, including the occasional waiter or bartender temporarily freed from other local establishments. With limited dining room space, saloons endeavored to maximize income from their large bars. As saloon owners encouraged alcohol sales in the main dining room, they hoped to increase bar revenue by offering well-prepared and reasonably priced food to the cocktail-consuming regulars generally occupying a large percentage of the bar stools.

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