Lydia Reissmueller has been in bars and restaurants for over 15 years. She helped develop the menu at Please Don’t Tell in New York, and ran a farm in Cape Rosier, Maine. She can set up bar just about anywhere, and has. Her focus is using high-quality ingredients, specifically seasonal and local produce, that respect the spirits they are paired with. Her recipes have been published in the New York Times, among outlets, and she wrote "The Living Room Bar,” a simple how-to guide on making drinks at home. She is currently a bar consultant and runs TenderBAR, (www.tenderbarpdx.com) a cocktail catering company in Portland, Oregon.