Camber Lay is one of San Francisco's most renowned bar chef at Quiver Bar at Epic Roasthouse (369 The Embarcadero, San Francisco CA). Lay has nearly a decade of experience and has served as a bartender at some of the City's most well-known restaurants. At Epic Roasthouse, Lay oversees and maintains its cocktail list, focusing on fresh and seasonal ingredients. She has designed an inventive list of classic and original cocktails to pair with the contemporary and traditional steakhouse favorites created by Executive Chef and Co-owner, Jan Birnbaum.
Prior to taking her role at Epic Roasthouse, Lay served as a bar manager for Laiola in San Francisco, where she managed all aspects of the restaurant's cocktail program, including creating the drink list, ordering spirits and managing the bar staff. Before Laiola, Lay also worked as a bartender at Range, where they featured a "cocktail of the day" program that created exciting seasonal cocktails with the chef.
In 2004, Lay served as part of the opening staff at the ground-breaking San Francisco restaurant, Frisson. The bar program at Frisson was instrumental in inspiring the present cocktail movement in San Francisco with handcrafted cocktails featuring essential oils and unusual ingredients.
Born and raised in Colorado, Lay spent her college years at Fort Lewis College in Durango, CO studying design. She eventually put her studies on hold to pursue snowboarding full time in Breckenridge, CO, where she discovered her love for the restaurant world. Lay was first introduced to bartending in 1999, when she left behind her snowboarding life in Colorado to move to San Francisco. During her first job at Zero Degrees, where she worked at the pastry station, she began experimenting behind the bar at the adjacent MC2. Her experience at MC2 led her to Frisson, where her career really took off.
Lay currently resides in San Francisco with her husband. When she is not behind the bar, she is consulting on the cocktail list at her husband's restaurant, Uva, or traveling the world and tasting new flavors to improve her skills.
Please visit Camber Lay at Epic Roasthouse 369 The Embarcadero near Folsom. Quiver Bar is on the second floor of Epic Roasthouse with panoramic views of the city, the Ferry Building and the bay. It is open daily.
1/2 oz MARIE BRIZARD APRY (Apricot)
1/2 oz Sobieski Vodka
1 oz Campari
1/2 oz Brokers Gin
1/2 oz Lustau Sherry
Garnish: MARIE BRIZARD APRY glass rim with burnt orange
Mix all ingredients in a mixing glass, top with ice and stir. Strain into a martini glass that has been wrapped in a Marie Brizard Apry reduction "glass". Burn an orange peel over the top and drop inside.
1 oz MARIE BRIZARD TRIPLE SEC
1 1/2 oz tequila blanco
1/2 oz fresh lime juice
Dash red pepper vinegar
Garnish: vanilla sea salt and pink peppercorn rim
Mix all ingredients together in a mixing glass, top with ice and shake. Strain into a collins glass that has been rimmed with vanilla sea salt and pink peppercorns. Top with ice.
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