Restaurant Eve

Todd Thrasher

General Manager, Sommelier & Liquid Savant

True to the slogan, “Virginia is for Lovers,” Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart and a deep love of the hospitality industry.

Never one to handle any task in the requisite manner, Todd has done everything from hone his skills as a scuba diving instructor to breathe fire a la Gene Simmons, to expertly sabering a bottle of champagne. But it’s his expert wine lists and trend setting cocktails for Restaurant Eve, The Majestic and PX that have earned him acclaim and garnered him highly coveted awards. “I strive to do things differently. I want our guests to remember what they drank just as much as what they ate - I want them to experience it the way I do,” Thrasher explains. His passion is evident from the wine pairings he creates to accompany the Restaurant Eve tasting menus to his highly coveted Edenesque Cocktails. Created with exceptional and unique ingredients, many of the cocktails are house-made. Where else could you find house made bitters in 14 varieties? Known as one of the best mixologists in the nation, many,

including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations:

“Sipping "Peaches and Herb" through a thin metal straw, I'm reminded that sommelier Todd Thrasher is also one of the best mixologists anywhere.”

Thrasher is also partner in Eamonn’s A Dublin Chipper, the speakeasy lounge upstairs, PX, and The Majestic, all located in Old Town Alexandria. At PX, named for VIP patrons of Eve, Thrasher executes “bar magic” to guests with whimsical cocktails. Retro favorite Las Ramblas is created with house made cola, house made sweet vermouth and Barbancourt rum and the Hollyhocktail features a blend of hibiscus, coconut water, Cruzan rum and Canton ginger cognac. At The Majestic, a historic local institution serving Virginian fare, he offers classic cocktails with a nod to their derivations, such as a Mint Julep, also known as the Kentucky Derby cocktail. Made with Jim Beam Bourbon, mint and sugar on crushed ice, many do not know that this classic

cocktail first appeared in print in 1803 described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning.” Thrasher’s Classic Egg Creams also appear on the restaurant’s menu. At Restaurant Eve, highlights include the Gin and ‘Tonic’ prepared with house made tonic and Citadelle gin and The Black Bass, a surprising and delicious concoction of fennel liqueur, fennel syrup, roasted oranges and olives.

Thrasher’s cocktails are not only merely terrific libations, but they also carry a unique back-story. When Chef Cathal Armstrong was trying to quit smoking, Todd’s answer was to create The Smoker’s Delight for PX, which uses Old Virginia Tobacco and Virginia-made honey. This cocktail both celebrated the 400th anniversary of Jamestown and aided his friend in forgoing his pack a day habit. Thrasher recently created the Plight of the Honey Bee, an elixir of honey liqueur, honey vinegar, honey syrup, and Jim Beam that sports the insect’s stripes and is designed to focus attention on the disappearance of these enormously beneficial creatures. Another new addition is the I Cuddah Binnah Contendah, made with Barbancourt ‘8 Year’ Rum, Domaine de Canton,

pineapple and cilantro. This drink is a humorous nod to his disqualification at a recent Domaine de Canton Bartender Competition when one of his ice-cold cocktail vessels managed to shatter when hot liquid was unfortunately and accidentally poured into it.

What’s next for the multi-talented Thrasher? Coming in Spring 2011, the team behind Restaurant Eve will open Society Fair™, a European style butcher, bakery, wine and gourmet food shop. Thrasher, a partner in the project, will offer wine tastings and cocktails will take an ‘interactive’ approach with Private Bar Chef Classes. Also in Spring 2011, the Armstrongs and Thrasher plan to open Virtue Feed & Grain™ on the Old Town

waterfront where Thrasher will offer a list hand crafted on tap beers.

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Awards & Accolades:

2008 James Beard Foundation Wine and Spirits Professional of the Year Nominee

Wine and Beverage Program of the Year at the 2007 Restaurant Association of Metropolitan Washington Awards

Food & Wine magazine’s Best New Wine List of 2005-“Most Influential Trendsetter”

StarChefs Rising Star Bar Chef of 2006,

Playboy Top 10 Nationwide Bartenders of 2007

UK Observer-“PX One of the Hottest Bars around the Globe”

GQ – Top 25 Cocktail Bars in America-Ranked # 8

Recognitions:

Food & Wine Magazine’s cocktail books –

Bon Appétit

Santé

Wine Enthusiast

MSNBC.com,

Gentlemen’s Quarterly

Imbibe

USA Today

The Wall Street Journal

Cosmopolitan

Events & Competitions

2010 42BELOW Cocktail WORLD Cup Winner

Tales of the Cocktail, New Orleans, LA

Domaine de Canton Bartender Competition, St. Maarten, VI

Jeremy Hoffman

Chef de Cuisine

Jeremy Hoffman, Chef de Cuisine, grew up with food as a foundation. As a young man, Jeremy spent summers farming the half acre garden with his family at their home in Pennsylvania. His father, Terri Hoffman, was not only a mentor, but also his chef instructor in high school.
Inspired by his father’s love and dedication to cooking, Hoffman attended the Culinary Institute of America in Hyde Park. It was there that he met his wife Michelle, a fellow student. Following graduation in 2005, the two moved to New York City, where he worked for a year at Nobu 57 and further honed his fundamental culinary skills.

In 2006, Jeremy accepted a position at Per Se, starting as a commis, where he learned how to finesse every detail in their kitchen. Eventually moving onto the line as a Chef de Partie provided an exciting challenge that pushed him to achieve the culinary standard he carries with him today.

After he and Michelle married, the pair decided that while they loved living in New York City, they longed for more space and a slower paced lifestyle to eventually raise a family. Chef Jonathan Benno, who ran the kitchen at Per Se at the time, made a phone call to Chef Armstrong at Restaurant Eve. Benno and Armstrong had both been Food and Wine Best New Chef winners together, and Benno knew that Restaurant Eve would be a perfect fit for Hoffman. Both fond of the DC area, the two fell in love with the charm and warmth of Old Town, Alexandria.

In the fall of 2008, Jeremy and his new wife moved to Alexandria, Virginia, where they both joined the Restaurant Eve family. Jeremy was drawn to Chef Armstrong’s ideals of mixing local, sustainable food with the luxury of a four star restaurant. Within a year Jeremy worked his way around each station of the kitchen, becoming Chef de Cuisine. He relishes the opportunity to lead alongside Chef Armstrong at Restaurant Eve, where homage to fresh and organic food is practiced daily.