2024 Q3 Spirited VA - 80

BEHIND THE BAR
Ashley Schneider, Bar Manager, Sidecar, Roanoke
BILLY FELLIN
A
shley Schneider has been in the service
industry for nearly 20 years, beginning as
a host when she was in high school. " At this
point, I would say it's in my blood. Bartenders
always looked like they had the most fun, and
I have always been a people person, " she says.
Schneider has been at Sidecar in Roanoke
since it opened in 2020. The European-inspired
fine-dining restaurant is named in part for the
Cognac cocktail, demonstrating its appreciation
for fine drink. The food reflects the best of
Europe, too, like steak frites, orecchiette pasta,
handmade European-style sausages, seafood
and upscale burgers. The bar serves classic and
creative luxury cocktails, fine European wines,
rare whiskeys and imported beers and ciders.
What do you enjoy most about bartending?
I really love the friends that become family,
whether those people are your coworkers or
your patrons. Industry professionals make
lifelong connections behind the pine. I met
my husband across the bar!
What's the biggest challenge?
The biggest challenge is to keep up the level
of creativity. I have to constantly be moving
forward and keeping up with the trends.
How have you advanced your knowledge
of spirits and cocktails?
I am an Executive Level Bourbon Steward
after receiving a scholarship to train with
Brown-Forman. I have also competed with
80 VIRGINIA ABC | ABC.VIRGINIA.GOV
U.S. Bartenders' Guild and with George Dickel.
I've been a part of Bar Institute (part of Lush
Life Productions). Industry folks have to always
strive for knowledge. It helps us stay creative
and well rounded.
What makes an award-winning bartender?
Bartending isn't just about the quality of the
drinks. It is also about the ability to multitask,
not break a sweat under pressure, pivot quickly
when things go awry and still make the guest
feel taken care of. Each piece is part of the
whole, and balancing all of those aspects is
what makes an award-winning bartender.
Is there a difference in " service " and
" hospitality " at a restaurant?
I think everything starts with service and
graduates to hospitality. We strive for hospitality
at Sidecar because that is what takes the
guest experience to the next level. It's not
uncommon for our staff to go out of their way
to accommodate special requests or dietary
restrictions.
How does the Sidecar cocktail program
complement the menu and atmosphere?
We have certain cocktails that pair very well
with menu items: Barrel Aged Black Manhattan
with our steak frites entrée and Walk in the Park
(a cucumber and Irish whiskey cocktail) with
our lamb empañadas. We also have cocktails
that reflect our more fun and funky side: Trading
Queens is an egg white and honey-blueberry
infused gin cocktail.
Are there customer-favorite cocktails at
Sidecar?
It honestly changes week to week! For our
spring/summer menu, I was making a lot of the
Oaxaca Forever, a mango and mezcal smoked
cocktail. The Barrel Aged Black Manhattan
and New Fashioned always get a lot of love.
What are the characteristics of a quality
cocktail?
I think a quality cocktail has to be balanced and
delicious, look exciting and be approachable.
If there are too many uncommon ingredients
or a lot of polarizing flavors, it is less likely that
a cocktail will be successful.
How were unique cocktails at Sidecar created?
Our entire bar staff gets to be a part of the
creative process. It keeps us all on our toes and
team-oriented. We've all created some stunners.
As far as creating new cocktails , my thought
process is that once you know the rules, you
can break them. Knowing the history of
classic cocktails helps you make decisions
about ways to incorporate ingredients or
riff on things that have paved the road
before you.
What's your favorite cocktail?
My favorite cocktail ever is probably Last Word.
My favorite spirit is whiskey, but I usually drink
that neat, and what bartender doesn't have
a big ol' soft spot for chartreuse!
-Annie Tobey
http://ABC.VIRGINIA.GOV
2024 Q3 Spirited VA

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