Joe’s Restaurant, Abbot Kinney’s original fine dining experience, where farmer’s market-driven ingredients meet a California-French cuisine in a comfortable neighborhood atmosphere, introduces its Chief Intoxicologist and Culinary Creative Zachariah James Parks, who creates cocktail and food pairings at Joe’s Restaurant every Thursday night from 6PM-10PM.
In Which the Bartender is a Chef
“Joe’s margarita is now made with Green Chartreuse, jalapeno-infused silver tequila, and mezcal with a smoked paprika and salt rim. At one of our previous dinners we paired that with bourbon-braised short rib and a smoked corn salsa.”
Zachariah James Park’s culinary palate has been ignited and refined by many diverse influences. Whether preparing food for a boatload of hungry sailors in Alaska or spearheading restaurant kitchens in Barcelona, Manhattan & Los Angeles, this barkeep approaches cocktail creations with the spark and curiosity of a chef.
Zachariah said: “Most chefs have a general knowledge of the basics, in the kitchen you have your mother sauces. Behind the bar you have ‘classic cocktails.’ I consider the confines and make subtle changes with a chef’s perspective. Joe and myself have committed to a weekly event and we now have a forum to encourage people to try new things.
“Joe’s margarita is now made with Green Chartreuse, jalapeno-infused silver tequila, and mezcal with a smoked paprika and salt rim. At one of our previous dinners we paired that with bourbon-braised short rib and a smoked corn salsa.
Chef Joe Miller said: “This is continuing the tradition at Joe’s - all of us get involved and create something new together. It’s another opportunity to use all the local ingredients available to us in a different way.”
Purveyor of Supper Clubs & Boozy Popsicles
Zachariah Parks started creating some of these drinks for private supper clubs and pop up events. Others were born from his popsicle brand, paletas Don Hielo, which roughly translates to “King of Ice.” He uses fresh fruits and herbs to infuse syrups and make popsicles, like cantaloupe with tarragon or strawberry goat cheese. Now at Joe’s, he uses these mixtures as dessert cocktails.
He said: “I’m an experiential advocate. I believe that going out, whether dining or drinking, starts as soon as you walk in the door. I love interacting with other passionate people, so Joe’s is the perfect venue for this sort of thing because everyone who walks in our door is excited about enjoying fine food & beverage.”
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