I'll Bite

Raise a toast to Bob Peters

Bob Peters arrived with a bottle of thyme syrup for a taste test last week to get ready for this week’s chicken-biscuit cookoff in New York.
Bob Peters arrived with a bottle of thyme syrup for a taste test last week to get ready for this week’s chicken-biscuit cookoff in New York. Kathleen Purvis

Bob Peters, the beverage director of the Punch Room at the Ritz-Carlton, is part of the group of Charlotte chefs headed to New York to cook dinner at the James Beard House on Saturday. But before he’s even hit the road, he’s got an award to take along.

Peters was named the Ritz-Carlton’s 2015 Bartender of the Year. The Saber Awards are an in-house program for the Ritz-Carlton properties worldwide.

“I’m humbled,” Peters said Monday. “It’s quite an honor.”

So what is about the Punch Room program that was more impressive than, say, a Ritz Carlton bar in Shanghai? Peters thinks it’s attention to detail.

“We try not to overlook anything,” he said.

The Saber Award doesn’t come with an actual saber -- “Too bad, that would be cool” -- but he does get to go up to Washington for a couple of days to accept it.

That will have to wait until after this week, though: Peters, along with chefs Paul Verica of Heritage, Chris Coleman of The Asbury, Blake Hartwick of Bonterra and Ashley Bivens Boyd of 300 East/Heritage, head for New York later this week for a chicken-biscuit cookoff at Root & Bone on Friday, followed by the real reason for the trip, the dinner A Taste of Charlotte on Saturday at the James Beard House.

Kathleen Purvis: 704-358-5236, @kathleenpurvis

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