Sustainability in bars: a practical approach to cleaning up your act. This class offers real-world examples of how to minimize produce waste, reduce your bar’s carbon footprint, and adopt more sustainable practices in your everyday operations. Participants learn a scientific approach to maximizing ingredient yields and reducing waste. The importance of prioritizing local ingredients, minimizing reliance on distant produce, choosing environmentally responsible brands, and conserving energy and water.

Featuring:
Colleen Hughes, Beverage Director and Head Mixologist for the Tonidandel Brown Restaurant Group

Event Classes are for pre-assigned Student Pass holders and Bartender Pass Auditing.
Location: The Arium at Jupiter NEXT, 900 E Burnside St, Portland, OR 97214
Sponsored by: Cuervo

Colleen Hughes, Beverage Director and Head Mixologist for the Tonidandel Brown Restaurant Group
Colleen Hughes is a multi-award-winning, James Beard-nominated mixologist. For the past 12 years, she has served as the Beverage Director for the Tonidandel-Brown restaurant group in Charlotte, North Carolina, creating, opening, and managing multiple cocktail programs. Currently, she has six different bar concepts, ranging from a neighborhood tavern to multiple eco-friendly, anti-wasteful cocktail programs in fine dining restaurants, and an intimate cocktail tasting menu program that delivers modernist cocktails and food pairings on a rotating basis.

A cocktail and distilled spirits expert, she was “Certified BAR Ready” by the Beverage Alcohol Resource Program. Colleen also served for four years as a Director on the National Board of the United States Bartenders Guild and currently serves as the Chair of the National Membership Committee.