Eben Freeman

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Blogs
March 9, 2011
Getting Meat into Cocktails is Tricky but Doable
There have been a few constants in humanity's aspirations: finding out if we're all alone in the universe, immortality, and successfully getting meat to work in a cocktail. The latter is remarkably delicate work. Go too far in the meat direction and it can get gross (and yes, for vegans and vegeta ... More >>
Blogs
September 9, 2010
Should Bartenders Trademark Their Drinks? Josh Harris Weighs In
Liza GershmanJosh Harris of the Bon Vivants, right. (To the left is partner Scott Baird.)Thanks to an article by Chantal Martineau that appeared in the Atlantic Food Channel last week, one of the discussions engaging the bar industry has filtered out to the public. At this year's Tales of the Coc ... More >>
Blogs
May 18, 2009
Fancy a Rhubarbella? Tonight's Jardiniere Gala Marks the End of Cocktail Week
Kenn Wilson via FlickrSan Francisco's third annual mixology fest wraps up tonightStarting last Monday, the third annual SF Cocktail Week stirred, shook, and muddled its way through the city. It closes tonight with a gala at Jardiniere, 6-9 p.m. Forty-five bucks gets you all-you-can-eat Traci Des Jar ... More >>

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