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721 North Lamar Blvd.

Oxford, Mississippi 38655

662-236-6363662-238-2687 fax

www.snackbaroxford.com

Wednesday, May 8, 2013

To Whom It May Concern,

I could not think of a more deserving candidate for the 2013 Eaters Young Guns awards than Jayce McConnell.

I first met Jayce just over three and a half years ago when he came to Oxford and Ole Miss and the Prep Kitchen at

Snackbar. Through some friendly connections, he was taken under the wing of our talented Chef, Vishwesh Bhatt.

Jayce was structured, precise, efficient, and cleanall outstanding qualities for a prep cook, (or any restaurant

position for that matter). Under Vishs guidance he learned the fundamentals of product rotation, labeling, dating,

proper spice assimilation, calling behind you, and corner, and how to accurately chiffonade a leafy herb.

Now many of us know a smooth transition from the back of the house to the front of the house isnt easy, and very

rare. The word turncoat comes to mind. Jayce did so with a seemingly effortless grace. When an oyster shucker

position opened up at the main bar, Jayce, always looking for an opportunity to broaden his horizons , jumped at the

opportunity.

Here he honed his skills working in front of folks: Looking calm and collected during the rush, all the while praying

like Hell they werent seeing him sweat; and, learning to make just enough small talk to exude both politeness and

the persona of a well-informed and educated man of his craft.

Invaluable skills some folks never can learn and ones you certainly cant teach.

It wasnt long before Jayce climbed the three foot stairs from the oyster bar to the main bar.

Jayce jumped behind the bar during a time of transition for Snackbar. The restaurant had hardly been open a year,

and, (as with all young restaurants,) identity was our biggest obstacle. Just who the Hell are we, really? It was

during this time a few short years ago that Jayce began his tenure we began our redefinition of Snackbars bar

program. We instantly ditched the syrupy concentrated sour mix so many of our contemporaries were using in favor

of fresh squeezed lemon, lime, orange, and grapefruit juice for our cocktails.

Bitters of all flavors appeared. Large, Cadillac-sized ice cubes materialized for fine single-malts and bourbons.

The oils from ripe citrus peels sprayed the rim of our glasses. Cocktails were stirred, strained, and, when necessary,

double-strained. All sorts of liqueurs and vermouths were longed for.

The irony of it all is that while there has been a rebirth in the cocktail scene across the country, our geographyinhibited us from getting our hands on so many obscure liqueurs that others experimented with on a daily basis.

This, I believe, only encouraged Jayce to think outside the box, reach further, and to utilize local ingredients.

Liquor and bitters we couldnt get in the state of Mississippi thanks to a state-regulated ABC was house-tinctured in

recycled glass olive jars. Certainly there would be no Mississippi Sangria, (a fine mixture of bourbon, citrus, and

local muscadine wine,) without these obstacles. Our bar program learned quickly to not to take this for granted and,

also, how to special order and rejoice when a case of Lillet or Cherry Heering finally made its way to the State.

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This has been Jayces mission since day one behind the bar: to bring who we are as a people into our cocktail

program. His innovative, original, seasonal cocktails like the Man O War and The Lurleen soon came to be as

anticipated as the seasonal dinner menu launched by Chef Bhatt. I could write a whole paper on his Punches alone.

And, I must say, Jayce is not an island when it comes to improving cocktails and our bar program. He regularly

holds Wednesday afternoon meetings where folks from Snackbar and others in the City Grocery Restaurant Group

meet to learn and discuss the origin of Cocktails, Spirits, and all things dealing with the Bar. The most recent wasan informal seminar and tasting on beer. Last winter Jayce talked about Scotch alone for over an hour.

He has set out to change the way we look at cocktails and imbibing. And he is succeeding. For this move, let me

say, many are thankful. Their drinks are finer. Better measured. Better Flavored. Better Suited. Even their

hangovers are smoother; their days are better because of their nights with Jayce.

Jayce is constantly trying to tie all of this together in a place. To watch him tend the bar, it is crystal clear that he is

a man of purpose and professionalism, yet one feels at home, relaxed perhaps a bit more sophisticated. One sits

up a bit straighter in the stool when eyeing his craft. One feels proud to be in his company, the way one feels when

they are with the best of their old college friends again and time and distance melt away.

He has accomplished all this at the young age of 25 this month. I cannot imagine the possibilities that lie before this

young man. There is a passion and potential here that is genuinely rare, if even imagined.

I thank you for taking the time to consider Jayce McConnell as a candidate for the Young Guns Award. I sincerely

encourage you to promote him to this honor, not so much for his benefit, but for yours and mine, knowing that he is

truly worthy of the recognition, the praise, and the ascending trajectory.

Please feel free to contact me if I can be of any assistance at all,

And please holler if youre ever find yourself in Snackbar or Oxford, Mississippi,

Thank You,

Drew Stevens

City Grocery Restaurant Group, Snackbar