Signature Drink: Dill or No Dill?

Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.

As for the flavor profile of the punny “Dill or No Dill,” Sarkis says, “The herbal and light smoke flavors paired with the botanicals in the gin make for a refreshing hit and a different style of cocktail.”

INGREDIENTS:
- 1.5 oz. gin .75 oz. fresh-squeezed lemon juice
- .5 oz. St-Germain Liqueur
- 2 sprigs dill
- 2 slices cucumber

DIRECTIONS:
- Combine and shake first three ingredients.
- Pour into a coupe glass.
- Garnish with dill and cucumber.

Courtesy of Scroll Bar Waterside Kitchen, Redwood City

On Jan. 30, Meetings Professionals International Southern California Chapter held its 2018 “State of the Industry” luncheon at the Pasadena Convention Center. Amanda Armstrong, CMP, incoming chair of the MPI International Board of Directors, was the keynote speaker. In her address, she encouraged MPI members to volunteer. “Find something you’re passionate about and raise your hand. Volunteering is a great way to try out new skills. Don’t be afraid to be a rookie.”

 

Here are some options for smaller groups and quick getaways.

 

You need to drive up winding roads and pass through two private gates to get to One Gun Ranch, a 24-acre biodynamic farm and animal sanctuary in the Malibu hills that’s owned by Alice Bamford and her partner Ann Eysenring. The sometimes nail-biting—at least for an ex-New Yorker like me—road trip is well worth it.