![]() "It's so cool to be able to grow something from a seed and turn that into a cocktail in front of a customer," Giles said. Many of the herbs have been transformed into house-made bitters, some simple like a pure lavender extraction, others more complex like the concoction dubbed "22" for its number of botanical components. Still early in the season, the harvest so far has been limited to tricky-to-grow herbs like chervil and lovage, but a bounty of berries, greens and other items will soon star in a range of cocktails. Through contacts in the design world (he still moonlights in architecture,) Giles secured a plot of land at the former home of Red Beard Farms on Castle Hayne Road, planting the roots for his latest venture: Green and Blue Farms. A vegetarian and enthusiastic gardener, his hobbyist green thumb resulted in an array of herbs and microgreens that wound up on many dishes served at the restaurant.Īn irresistible opportunity led to yet another career twist and vastly expanded Giles' farm-to-bar aspirations. Giles moved to Wilmington six years ago, and quickly struck a rapport with the kitchen staff at Circa. "When I was away from bartending, I always missed it," Giles said. ![]() ![]() The Great Recession's toll on that industry left him adrift however, and Giles stepped back behind the bar – a vocation that's held him in equal thrall since age 19. If you ask nicely, Circa 1922 head bartender Josh Giles will happily stray from the blueprint and build a custom cocktail to quench your thirst.Īfter all, design is in the 37-year-old's blood.įor years, the California native's shaking and stirring skills played second fiddle to his career as an architectural designer. ![]()
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