DETAILED NOTES ON BRAD BOA PEACHLAND

The cocktail method at Cafe Beatrice utilizes new syrups produced in-house. Kathy Tran Having an eye towards the surroundings, the workforce at Restaurant Beatrice, from Carpenter to executive chef Terance Jenkins and down the line, has become brainstorming strategies, big and tiny, to cut back its waste. That led to a cocktail application that emp