July 14, 2020
Kenyon has updated its plans for returning to campus, offering in-person and remote instruction. Read more here.
Kenyon alumni working in food and drink industries are sharing their go-to happy hour pairings. Look out for a new recommendation every Friday!
Founder and CEO, Inferno Farms, LLC
Current location: San Diego, CA
Fond memories of Kenyon: Loved spending every possible moment in the old art barn getting creative with reckless abandon for Barry Gunderson's 3D sculpture classes. (If it weren't for him, I never would have graduated!)
Go-to pairing: Homemade Guacamole with a few dashes of Inferno Farms' Volcanus + Spicy Frozen Margarita with a few drops of Inferno's Lava Drops.
Greg holds the Guinness World Record for eating the most Carolina Reaper peppers in one minute: 120 grams! Check out the video of Greg breaking the record.
Owner, Madame X Bar & Lounge
Current location: New York City
Fond memories of Kenyon: Junior year, I learned how to cook Rock Cornish game hens in my dorm room toaster oven using raisin bread, honey and cashews stolen from the dining halls for the stuffing. Really sorry to hear toaster ovens were banned, because that recipe was delicious!
Go-to pairing: Homemade Guacamole + Fresh Strawberry Margaritas
Additional pairing: A Dark and Stormy made with homemade lemon/ginger syrup and a dollop of lemon sorbet. That tastes good with pretty much anything.
Founding brewer, Schlafly Beer
Current location: St. Louis, Missouri
Fond memories of Kenyon: I had two years of Greek with Bill McCulloh, and he was really beyond words. He embodied all that I could have imagined a professor would be.
Go-to pairing: Traditional Charcuterie Board + Schlafly Kölsch
Additional pairing notes: The best glass for a Kölsch is a Stange glass, popular in Cologne and Dusseldorf and usually served in a Kranz tray.
Since the style of beer known as Kölsch is crisp, clean and light, fare such as a great salad would also work well. Brunch comes to mind as a good pairing with Kölsch, and of course, even a platter of bratwurst and classic sides with it, which might put you in Germany, so no matter what you order it’s bound to be a great experience!
Art professor, Marchutz School of Arts
Co-owner, MANA Catering
Current location: Aix-en-Provence, France
Fond memories of Kenyon: I rode the bench all the way to Nationals on the Ultimate Frisbee team, where we got third place!
Go-to pairing: Campari Spritz + Focaccia (with rosemary, candied lemon and fresh anchovies!)
Co-founder, Rhizome Tonics
Major: Studio art
Current location: Portland, Oregon
Fond memories of Kenyon: I took as many classes as I could with Barry Gunderson. I still have a table I made in his "Art with a Function" course.
Go-to pairing: Grilled Zucchini Wrapped Shrimp + Rhizome Tart Cherry Tonic
Right coast sales & distribution
Current location: Durham, North Carolina
Fond memories of Kenyon: My favorite professors were Peter Rutkoff, John Tazewell and Andrew Pessin, and I met my wife at Kenyon and and we have two great kids.
Go-to pairing: NC Pulled Pork BBQ + Stem Ciders Real Dry.
A beautifully appley cider with no sugar that retains great flavor.