Free-spirited classic cocktails made using whole plant ingredients: herbs, petals, roots, rinds, and all. These non-alcoholic versions are a true replication, offering layered complexity and depth. I love shaping experiences that are bold and inclusive. From blankets in the park to barstools after dark, these playful spins on classic cocktails are meant to evoke lasting memories. Prior to Wild Folk, I founded, and operated The Coup vegetarian restaurant for 15 years. Within the restaurant, I had the opportunity to create and cultivate relationships and keep on top of trends. It was at The Coup that I first began playing behind the bar and offering guests options of non-alcoholic beverages beyond iced tea and lemonades. Classy “mocktails”. I am a vegetarian trained chef, with a focus on holistic nutrition.
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Free-spirited classic cocktails made using whole plant ingredients: herbs, petals, roots, rinds, and all. These non-alcoholic versions are a true replication, offering layered complexity and depth. I love shaping experiences that are bold and inclusive. From blankets in the park to barstools after dark, these playful spins on classic cocktails are meant to evoke lasting memories. Prior to Wild Folk, I founded, and operated The Coup vegetarian restaurant for 15 years. Within the restaurant, I had the opportunity to create and cultivate relationships and keep on top of trends. It was at The Coup that I first began playing behind the bar and offering guests options of non-alcoholic beverages beyond iced tea and lemonades. Classy “mocktails”. I am a vegetarian trained chef, with a focus on holistic nutrition.
