jason brown – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg jason brown – In Good Taste http://ingoodtaste.kitchen 32 32 Behind the Scenes with Mixologist Jason Brown at Kinmont http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/ http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/#respond Tue, 20 May 2014 05:00:41 +0000 http://www.ingoodtastemag.com/?p=6407 Kinmont, the sustainable fish + seafood restaurant from Chicago’s Element Collective team, has a fascinating menu that offers lesser known, sustainably fished products sourced from both coast: triggerfish, cobia, and amberjack,to name a few. Yet, it’s the cocktail menu that catches your eye.  Kinmont’s head bartender Jason Brown began his career working the Sunday shift at a hotel bar because no one else would take it. Within a few weeks, he was working Saturday nights and closing the place. “Throughout the course of my career, I was hired at various places where I ended up with more responsibility than I was hired on to take,” said Brown. “When I started, I had no idea what I was doing but made some positive strides.” Since his accidental beginning behind the bar, Brown, who has had stints in Boston and San Francisco, has developed a beverage program that expertly complements executive chef Duncan Biddulph’s menu. The beverage list skews classic with an abundance of gin, Aquavit, Genever and Pisco in starring roles. We recently stopped by Kinmont to chat with Brown, sample some of his cocktails, and learn a thing or two about running the cocktail program at one of Chicago’s hottest seafood spots. IGT: Tell us what it’s like to […]

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