If you can couple being a wonderful host with
July 2014 Issue / Vol. 2, No. 13                                     great cocktails, that's the key.


Pastry Chef Winnona Herr

Chef Aaron Geister

Chef Kevin Tanaka

Spices & Seasons: Simple, Sustainable Indian Flavors
by Rinku Bhattacharya

Mesquite: Why you need to
know your source

July 2014 Chef's Larder

Garland's Oak Creek Lodge
Restaurant Revue

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Synopsis:  Mixologist Eddie Garcia, jade bar at the Sanctuary Camelback Mountain

If you asked Eddie Garcia about his career as a bartender, he’ll tell you he didn’t chose it, it chose him. A list of plans for the next five years might work for some people, but fate has done just fine for Garcia. It started when he waited tables at a restaurant called Nola’s in Phoenix. “This was back in 1994,” Garcia recalled the moment. “It was owned by a guy named Jeff Meyers. A great restaurant guy. He said, ‘Hey, I want you to go behind the bar.’ I said, I’ve always wanted to learn something. That way it would help me sell more at the tables. He goes, ‘No, no. I want you to tend bar.’ And I said, That’s okay. I’m not interested. He said, ‘Well, you can either tend bar or you can find another job.’ So, I became a bartender. His philosophy about bartending changed when he got a job at the Gila River Casino. They informed Garcia he’d be using nothing but fresh juices. ”They were doing a concept called Classics With A Twist. I thought, You’ve got to be nuts. I’m never going to do that. At the time it was 2008, the economy was bad, and I said, Sure thing, and I smiled and for once in my life I did what they said, but thought, I’m getting another job just as soon as I can.” Instead, it ended up teaching him a whole new way of doing things. “It was a game changer. I really appreciate that job for what it did for me.”