Q: Wouldn’t you say the site has its own muse?Ī: We call it the sitegeist (“spirit of the site”) in architect lingo. However, when someone seeks out an architect, it is usually because they do have ideas and aesthetic needs but know they need someone who can translate them into a functional, technically sound, and meaningful built form. After all, clients have their muses, too, though not everyone may term it as such. Understanding who they are as people is important: how they like to interact with spaces, what their aesthetic leanings may be, what influences have made them who they are, and what has brought them to Maine and to my office. I like to spend a lot of time with my clients before I even allow the muse to come to the table.
MAINE MUSE BAR HOW TO
Q: How do you balance your own inspiration as an architect with your clients’ vision?Ī: Like every artist, every architect has what I like to call an “inner muse.” Though our muses are rarely elevated to mythological proportions, part of the maturing of an architect is to know how to listen to the inner workings of one’s passion and then, more important, bring this to the table together with your client and their needs, the site, and the many other parameters that come into play in this very complex dance. How would she know what to design, how to design? Now, twenty-five years later, a different set of questions informs her work: “Can I channel this stream of inspiration into a singular coherent design, and (more difficult) how can I synchronize this vision with the budget and program of my client?” Stevens-Rosa shares her musings with MH+D. What inspires an architect to design? What makes his or her work unique and sought after? What is it about creating that yields inspiration, and vice versa? These are the questions that Kay Stevens-Rosa of A4 Architects in Bar Harbor once worried about as a young architecture student. Garnish with an orange slice.Edited by Rebecca Falzano | Photography Trent BellĪrchitect Kay Stevens-Rosa on inspiration Cinzano 1757 Vermouth di Torino RossoĬombine Campari and Cinzano 1757 Vermouth di Torino Rosso in a rocks glass. It's ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love. Legend has it that Negroni Sbagliato was invented by accident-during a busy evening in 1972, a bartender at Bar Basso in Milano accidentally added sparkling wine instead of gin to a Negroni. Meaning "messed up" or "mistaken" Negroni, the sbagliato is Negroni's bubbly, fizzy cousin. One of the variations is the Negroni Sbagliato. Eataly BostonĮataly Boston's La Pizza & La Pasta is serving five Negroni variations, and donating a portion of proceeds to Lovin' Spoonfuls, a nonprofit organization in Boston that facilitates the recovery and distribution of healthy, perishable food that would otherwise be discarded.
Swap out the gin and add prosecco, and you have the Negroni Sbagliato. Strain and serve over caramelized orange slice and large "Life Saver" ice cube. 16 - 18 and half of the proceeds from Negroni sales will go to Muttville, an organization that rescues senior dogs.Ĭombine ingredients in a cocktail shaker or pint glass over ice. Should last for 3-6 weeks.Ĭreated by the Inn’s chef/owner, Shanna O’Hea, she says “After this summer’s insanity of long hours and working multiple jobs, that cocktail at the end of shift has saved my life/sanity many times.” The Inn will be celebrating Negroni Week Sept. Refrigerate overnight and strain off the following day. Pour your favorite vermouth (I used Antica Torino rosso) over the top and place a plate on top to ensure the goldenrod doesn’t float to the top. *For the Goldenrod vermouth: Take a clean sealable container and place a healthy bunch of cleaned Goldenrod in the bottom, including the stems.
Once cooled, pour your favorite gin (Katrina used Dry Line gin from South Hollow Spirits) in the jar and let sit for one month before straining off. Let first coat cool entirely before doing a second coating. *For the beeswax aged gin: Take a clean glass canning jar (Katrina used wide mouth quarts) and dry the inside thoroughly. Garnish with an orange swath and a sprig of goldenrod. Once chilled, slowly dispense over a large ice cube in a double rocks glass. Charge with a soda charging cartridge and shake the syphon upside down for one minute. Once chilled, pour ingredients in an iSi soda syphon and seal tightly. Goldenrod infused Antica Torino rosso vermouth*Ĭombine ingredients in a sealable container and refrigerate till cold.
0 kommentar(er)
