{"id":1987,"date":"2012-05-14T07:28:03","date_gmt":"2012-05-14T12:28:03","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=1987"},"modified":"2018-03-28T17:53:14","modified_gmt":"2018-03-28T21:53:14","slug":"alumnus-profile-charles-shelton-earns-cocktail-celebrity","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/05\/14\/alumnus-profile-charles-shelton-earns-cocktail-celebrity\/","title":{"rendered":"Alumnus Profile: Charles Shelton Earns Cocktail Celebrity"},"content":{"rendered":"<p>by Emily Contois<\/p>\n<p>Charles Shelton\u2019s love of the sensory experience of food (a.k.a. eating delicious food) grew over time into a gastronomic intellectual curiosity. \u201cFood embodies values,\u201d he says. \u201cBy studying food, we can experience the diversity of how people have engaged with food over time.\u201d<\/p>\n<p>After attending Ithaca College, Charles&#8217; intellectual food yearnings were satiated when he began the MLA Gastronomy program in June 2008. After completing the culinary certificate, studies in cheese, and a variety of courses in which he explored the aesthetic dimension of gastronomy, he graduated in May 2010. He credits Rebecca Alssid for engaging the best of Boston in the Gastronomy program, which greatly contributed to the quality of his education. After working at L\u2019Espalier in Boston, Charles relocated to Austin, Texas, where he most recently worked at Uchi, a 2011 James Beard Award Winner.<\/p>\n<p><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191.jpg\"><img loading=\"lazy\" class=\"alignleft size-full wp-image-1989\" title=\"Third Prize - Charles Shelton, Austin\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191.jpg\" alt=\"\" width=\"580\" height=\"386\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191.jpg 3267w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191-636x424.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191-768x512.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/sacc2012_cocktailcomp-31191-1024x683.jpg 1024w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>Charles has also earned cocktail celebrity. He competed at the San Antonio Cocktail Conference\u00a0held Saturday January 28, 2012. Among stiff drinks and even stiffer\u00a0competition, he earned third place in the <a href=\"http:\/\/sacurrent.com\/dining\/food\/three-winners-from-the-san-antonio-cocktail-conference-1.1271690\" target=\"_blank\">Original Cocktail Competition<\/a>. The event attracted more than 150 spectators who enjoyed the spirited competition, featuring 32 amateur and professional contestants from across the country.<\/p>\n<p>The final contestant to prepare his drink for a local panel of blind taste testers, Charles was the only winner who is not a bartender by trade. When creating a new cocktail, he starts with a classic and applies a new perspective. He enjoys using inspired ingredients and flavors that have symmetry and complement one another, such as his winning cocktail, a twist on the classic Manhattan.<\/p>\n<blockquote><p><strong>The Protestant<\/strong><\/p>\n<ul>\n<li>1 \u00bc oz. Sazerac Rye (or your favorite Rye)<\/li>\n<li>1 \u00bc oz. Hendrick&#8217;s Gin<\/li>\n<li>\u00bd oz. Carpano Antica Vermouth<\/li>\n<li>\u00bd oz. Simple Syrup<\/li>\n<li>4 dashes Angostura Bitters<\/li>\n<li>2 dashes Orange Bitters<\/li>\n<li>Cr\u00e8me d&#8217;Yvette (Cr\u00e8me de Violette)<\/li>\n<\/ul>\n<p><em>Chill a coupe glass with ice.\u00a0Rinse coupe with Cr\u00e8me d&#8217;Yvette, discarding excess.\u00a0Combine ingredients in mixer, shake vigorously with ice, strain into chilled rinsed coupe.\u00a0Twist and flame orange rind over cocktail, wiping the rim with the flamed rind. Discard rind.<\/em><\/p><\/blockquote>\n<p>While we certainly wish we were like Shelton\u2019s roommates who get to taste each of his cocktail experiments, we anticipate his future successes in the kitchen, behind the bar, and elsewhere in the world of food.<\/p>\n<p><em>Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog,\u00a0<a href=\"http:\/\/emilycontois.com\/\" target=\"_blank\">emilycontois.com<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Emily Contois Charles Shelton\u2019s love of the sensory experience of food (a.k.a. eating delicious food) grew over time into a gastronomic intellectual curiosity. \u201cFood embodies values,\u201d he says. \u201cBy studying food, we can experience the diversity of how people have engaged with food over time.\u201d After attending Ithaca College, Charles&#8217; intellectual food yearnings were [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1987"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=1987"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1987\/revisions"}],"predecessor-version":[{"id":8461,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1987\/revisions\/8461"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=1987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=1987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=1987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}