Ritz-Carlton Magazine - Spring 2013 - Chinese - (Page 104)
by 作者 Jan newberry
PHOTOGraPHS by 摄影师 aya braCKeTT
LAY
海岸
OF THE
的方向
LAND
Parallel 37
TaPS The Bay
area’S BounTy
it’s 4 o’clock in the
afternoon, and Camber Lay has
just arrived for work at Parallel 37
at The Ritz-Carlton, San Francisco.
The lead bartender and creator of
the restaurant’s celebrated cocktail
program, Lay begins setting up
for the night, arranging bunches
of herbs she picked up from the
kitchen and gathering a supply of
fresh fruit. It’s a ritual familiar to
bartenders everywhere — except
that neither Lay nor her staff slices
limes or cuts strips of peel from
lemons and oranges ahead of time.
“It’s my biggest pet peeve,” says Lay.
104
Parallel 37
享受着海湾
区的慷慨馈赠
此事是下午的4 点，
Camber Lay
刚刚来到旧金山丽思卡尔顿酒店内
的
“Parallel 37”
开始一天的工作。
作为领班调酒师和餐厅著名的鸡尾
酒调制方法的创始人， 开始为
Lay
这个夜晚做准备，
整理她从厨房中
挑选出的一串串草本植物，
并将新
鲜水果聚集在一起。
对于其他地方
的调酒师来说，
这个过程并不陌生
–不同之处便在于 Lay 或她的同事
并不会提前将莱姆酸橙切片或将柠
檬皮或橙皮切成条。
“这是我最不
能忍受的事情，Lay 说。
”
w w w. r i t z c a r lt o n . c o m
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3/13/13 10:16 AM
http://WWW.RITZCARLTON.COM
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