THE 2-MINUTE RULE FOR BRAD BOA PEACHLAND

The cocktail method at Restaurant Beatrice utilizes clean syrups produced in-house. Kathy Tran With an eye toward the setting, the crew at Restaurant Beatrice, from Carpenter to executive chef Terance Jenkins and down the line, has become brainstorming methods, significant and small, to lower its waste. That triggered a cocktail plan that works by