Meet at the market: grown, shaken, served

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Collage3Each week we meet up with Katie Hershfelt of Cultivate Events as she chats with farmers, chefs and shoppers at the Santa Barbara Certified Farmers’ Market.

This week, she followed Patrick Reynolds around as he picked up produce to use in Tuesday’s Farm to Bar cocktail program at the Wildcat Lounge.

CapturePatrick picked up snap peas, watermelon, arugula and peaches. He plans to concoct these drinks:

  • Gin, snap peas, watermelon and arugula
  • Whiskey, peaches and citrus

Arugula may seem like an unlikely pickup, but Patrick says the earthy, spicy green can stand up to bold flavors like alcohols and citrus. “It’s basically it’s own flavor,” he says, and surprisingly refreshing.

To check out all our past farmers’ market guests, click here.