Belly-up to the pecan bar this Saturday from 11-5 for a unique menu created by our own Gregory Alford.
He's highlighting three stages of flavor of the Ethiopian YirgZ from Tweed Coffee Roasters in a special 3 course tasting menu.
We sat down for a little chat with Gregory about his menu this week. But be sure to stop by Saturday and ask him all the questions you want!
How long have you been in specialty coffee?
I've been working for Houndstooth since March of 2013. Specialty coffee piqued my interest in 2011.
Where did the inspiration for this menu arise?
Houndstooth at 4200 makes a delicious rendition of a mint julep. I was frustrated that the only other coffee cocktail I could find in town (without going to work) included Bailey's and well liquor. I want to create drinks that have "classic" potential. Approachable, unassuming, delicious coffee.
What do you hope the guest experiences through your tasting menu?
My first priority is to create delicious drinks. After that, I think guests will find the tastes and smells pair well with attentive service. Whether we nerd out together or chit chat about weekend plans, it's a treat to be face to face and enjoy something delicious together.
What was your favorite part or breakthrough moment when composing the drinks?
I think it was the first time that I had a few co-workers try my signature iced drink and they wouldn't pass the glass. It's a pretty great feeling to create something tasty enough that your guest doesn't want to share.