Bryan Walsh of Newtown has been named assistant manager of Bailey’s Backyard, a restaurant in Ridgefield, Conn., which has recently transformed into a true farm-to-table restaurant. The restaurant is located at 23 Bailey Avenue, just off the village’s Main Street.
Mr. Walsh serves as the liaison between the kitchen and the wait staff. In addition to his management role, he is Bailey’s chief “mixologist.” He’s more than a bartender in that he has been creating innovative drinks and is developing the restaurant’s list of craft beers and high-quality, small-batch liquors. Since joining the staff at Bailey’s, he has developed several new cocktails.
A favorite is the Ballard, named after Elizabeth Ballard of Ridgefield. The cocktail is a tantalizing mixture of Cucumber gin, infused in house, with fresh lemonade and a touch of elderflower liqueur. “We do all of our own infusing at Bailey’s,” he said. Another Bailey’s infusion is peppercorn vodka, which makes an “amazing Bloody Mary, perfect for brunch” according to Mr. Walsh.
When choosing a name for a cocktail he uses local references whenever possible. His Mark Twain Manhattan, for instance, was named for the humorist who lived in Redding, Conn., the last few years of his life. It is made from vanilla-infused bourbon, house-made cinnamon syrup, Vermont maple syrup and Angostura bitters; it is chilled with a single large ice cube.
Mr. Walsh is a graduate of the four-year Culinary Arts Program at Newtown High School. From there he attended Naugatuck Valley Community College, where he earned two associate degrees – one in Food Service Management and the other in Hotel Management. “There are few internship programs in the restaurant field,” he said. “I have continually worked hard and used all of the knowledge that I’ve obtained.
“I’ve always had an interest in restaurants,” said Mr. Walsh, the son of Gene Walsh and the late Mary Walsh of Newtown. While he was growing up he spent a lot of time cooking with his parents, especially his father. He added: “At Bailey’s I have a great opportunity to continue to grow and to gain valuable experience as a restaurateur.”
