By Tracy Brown, an Asheville Native who is deliriously happy to be doing (almost) all of her writing and drinking in Asheville again after 23 years writing and drinking around the globe.
This article is one in a series entitled Bartender of the Moment brought to you by drinkinginASHEVILLE, a new online community for anyone and everyone who loves to drink in this cool city.
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Although Quin spent 10 of his youngest years in Boston, he was born in Asheville and this has been home since his return here at age 14.
In his late teens, like most of us, he found himself in need of work and looked to the service industry. He started out as a line cook at a few restaurants before moving on to a server role in his early 20s.
QUIN: After a short time serving, I realized I liked it more than being in the kitchen. Plus, I was making good money – most of which I was spending drinking at The Imperial Life when I got off work. Since I was there all the time, I asked if they were hiring. They hired me to work in the kitchen, and despite my lack of experience, they also let me work as a bar back.
Quin says he never intended to become a bartender, but thankfully for those of us who love drinking with a bartender who knows and cares about what he serves, he caught the bug and has been behind the bar at The Imperial Life and Table ever since, taking on the role of bar manager in August of this year.
QUIN: I got to work with a group of fantastic bartenders including Jasper Adams, now at Buxton Hall, who was the bar manager when I started. He taught me so much. By the time I requested to train as a bartender in 2016, Teddy Bourgeois, also now at Buxton Hall, and Ben Johnson, who is currently pursuing his MBA, were leading the bar team. I also got to work with the incredible Jen Splain, before she moved on to become Head Sorceress at The Electric Pearl Tiki Bar at Ole Shakey’s Getaway.
According to Quin, the owners and crew at Table and The Imperial Life have created a work environment where everyone feels comfortable and safe yet pushed to keep being better at what they do.
QUIN: It’s easy to get lost in the creativity of this industry but service is and has always been key. As bartenders, it’s our job to facilitate a space of camaraderie where everyone feels welcome and remembered. And it’s not just about making beautiful cocktails. I can pour you a beer and make it special! This attitude and way of working creates a community among the staff that is also felt by the customers. The experience that we’ve created at Table and The Imperial Life is what customers come for, but it’s the personalized service we provide that keeps people coming back.
Table’s menu changes with the seasons and their cocktails change right along with it. Quin says everyone on the bar team works on cocktails on their own then they come together to taste everything and create a well-thought out, balanced cocktail menu. You’ll see who created what, as they are given credit on the menu. While they will always make you that classic drink you came in thirsting for, you might find you don’t want it quite as badly when you get the chance to savor some of these original balanced beauties.
From the late summer menu…
Toucan Fizz
Blend of Rums, Campari, Tepache, Fresh Lime, Aqua Faba, Black Lemon. Frothy, exotic fun.
Passerby
Bushmills Irish Whiskey, Primitivo Quiles Spanish Sweet Vermouth, and Gran Classico Bitter (this bitter will change your cocktail routine.)
And now on the fall menu…
Templo Mayor
Old Overholt Bonded Rye Whiskey, Cap Corse Quina, Amontillado Sherry, Fernet Vallet, Mezcal, Black Pepper. This dark beauty is served over a large clear chunk of ice and is great before or after a meal.
The Gran Fondo
Rittenhouse Rye Whisky, Bitter Orange, Fresh Grapefruit, Fresh Lemon, and Soda garnished with a slice of dried grapefruit dusted with Chinese 5 Spice – like nothing you’ve ever tasted.
LAST CALL
Bartender: Quin Soemardi
Behind the bar at: Table Asheville on Wednesday nights; The Imperial Life Thursday - Sunday
Where he goes drinkinginASHEVILLE: The Times at the S&W, The Lazy Diamond, and another place he refuses to name.
His drink: 50/50 Martini: Equal Parts Dry Vermouth and Gin, a dash of Orange bitters, express a lemon peel, throw it away and a drop an olive in the sucker. Quin keeps a bottle of this in his fridge at home at all times.
Words he tends bar by: Tending bar is about facilitating community. A bar is a social space and a bartender’s role is as much about creating a space where everyone feels comfortable as it is about making drinks. Service is key. Otherwise we’d all be drinking at home.
Instagram: @qsoemardi (Get ready to want a drink after viewing. Quin’s photos are beautiful.)
Email: quin@tableasheville.com
For more mouth-watering photos of boozy deliciousness made and served right here in Asheville, head on over to @drinkinginavl on Instagram.
