Fire by Forge in Hartford hosted a launch party for the book “Serving Life: Behind Bars, Kitchens, and Hospitality” by local hospitality industry veteran Justin Morales on Aug. 26, where he is the venue’s General Manager. The Fire by Forge culinary team of Karrigan Pothier, Pastry Chef; Ben Dubow, Chef; Morales; David Gilmore, Sales Consultant, Sysco; and Miguel Alvarez Jr., Executive Chef and Culinary Instructor, teamed up to bring to life the six-course menu created by Morales, who served as chef for the event, while the venue’s bar team, led by Suzie Johnson, Bar Manager, mixed up signature cocktails. Morales has created and managed beverage and restaurant programs, as well as award-winning cocktail programs, for dozens of venues across the state and region over the course of three decades. He is also founder of Connecticut-based Sugar Skull Spirits, LLC, and Up n’ Down Rock and Bourbon. He said of the launch, “Being in the hospitality industry for 30 years has left me with many stories to share; good, bad and totally crazy. The people I’ve met along the way and each establishment I’ve worked at have all brought me to exactly this point today … sharing the story of a left-handed, feral, dyslexic restaurant industry guy just trying to get by.” Morales is also a contributor to the Connecticut Beverage Journal.
-
- Fire by Forge in Hartford hosted a launch party for General Manager Justin Morales’ book “Serving Life: Behind Bars, Kitchens, and Hospitality” on Aug. 26.
-
- All of Fire by Forge except where indicated: Karrigan Pothier, Pastry Chef; Ben Dubow, Chef; Justin Morales, Author and General Manager; David Gilmore, Sales Consultant, Sysco; and Miguel Alvarez Jr., Executive Chef and Culinary Instructor.
-
- Justin Morales signing a copy of his new book, “Serving Life: Behind Bars, Kitchens, and Hospitality.”
-
- Suzie Johnson, Bar Manager, Fire by Forge crafting event cocktails.
-
- The Filthy Rich: Hanson of Sonoma Habanero Vodka, Trincheri Dry Vermouth, black garlic olive oil and sriracha blue cheese bacon stuffed olives.
-
- The Kiss From a Rose: Highclere Castle Gin, Wild Moon Rose Liqueur, grapefruit, lemon juice, fee foam and rose petal powder.
-
- The Omotenashitni: Hanson Mandarin Vodka, Asian pear sake, Fruitful Triple Sec, lime juice, cranberry juice and Fernet Branca.
-
- Fire by Forge team: Kastel Kima, Bartender; Ryan Maleryn, Barback; and Suzie Johnson, Bar Manager.
-
- The Beso Rojo: Tres Agaves Blanco Tequila, lime juice, triple sec, agave nectar and sangria foam.
-
- Bartender Kastel Kima.
-
- The Yuzu Cowboy: mezcal, Fruitful Yuzu Liqueur, agave nectar, lime juice and orange juice.
-
- Guests Jim Welch, Saybrook Fish House; Jason McClellan, Sales Representative, Connecticut Distributors, Inc.; and Paul Mazurek, District Manager, Trinchero Family Estates.
-
- Morales visiting with guests during the book launch.
-
- Course Three: A stuffed mushroom with goat cheese, smoked tricolor carrots, red wine demi glaze and crispy sage.
-
- The fourth course, a “reverse BLT:” fried green tomatoes, red tomato, applewood smoked bacon, local bibb lettuce and horseradish mayo.
-
- The fifth course, Arroz con Pato: beer and pisco braised duck leg confit, Peruvian fried rice and seasonal vegetables.
-
- The sixth course, pistachio crème brulee with salted pistachio crumble.
-
- Event cocktails by the Fire by Forge bar team.
Photos by Michael Leung.
