I've always loved Thanksgiving dinner.  I can remember the anticipation of Thanksgiving dinners from my childhood as the aromas from the foods that my great grandmother, grandmother, mom, and aunt prepared tantalized  my senses.  I'm still amazed by the amount of time that they spent preparing for that one day.  As I grew older and began to experience the world I learned how wine could enhance a meal.  No one in my family was a wine drinker, so I never really experienced it growing up.  But over the years, I began to wonder what those great meals from my childhood would have been like if wine had been a part of the experience.

These days, I don't get a chance to travel home for the holidays.  The restaurant business doesn't allow such luxuries.  But, if it did, I'd definitely take wine with me for everyone to enjoy.  I still wonder what it would have been like to have wine with my great grandmother's stuffing or my moms collard greens.  It occurred to me that perhaps I could simulate the experience by taking that great food and pairing it with a few wines.  The problem was that I lack both the imagination and the skill necessary to recreate any of those great dishes myself.  However, I realized I did know someone who was a great cook and who would probably be able to help me prepare a Thanksgiving menu reminiscent of those great meals from my past.

I called my friend Carolyn and presented her with my idea.  I asked, "Hypothetically, if you had all the time that you needed, what would you prepare for Thanksgiving dinner and could you write that menu down for me?"  There was a moment of silence and I imagined a giant smile full of pride spreading evenly across her face.  I could feel it through the phone.  She replied proudly, "I already have that menu prepared."  She'd probably be mad if she knew that I had already suspected as much.  I just wasn't sure if she'd share it with me.

Hello and welcome to the debut of "Hey Bartender!" First I'd like to thank Robin and Michelle at Insider's Passport for the opportunity to do something that I've always wanted to do. The plan is to have a weekly blog that talks about things related to my favorite place -- the bar. I'll candidly discuss topics of interest to me and hopefully you'll find it interesting too. I want it to be a two way street, so if you have an idea or a question that you'd like discussed or want answered email me at HeyBartender@InsidersPassport.com.

I guess that the best way to shake a few leaves from the proverbial Imbibe tree is to talk about something that has been described as sexy and alluring as well as forbidden and taboo. I know what you're thinking. He's going to start out by talking about himself. But no, I'm actually talking about Absinthe. Absinthe has been shrouded in mystery and misinformation for decades, maybe even centuries. But what is it and why is it so misunderstood? Let's get down to it.

Every Friday, we'll feature a fresh new posting served up by Brian Artis, an acclaimed Williamsburg Bartender. Looking for information on wine pairings, seasonal drink recipes or info on your favorite draught? Email our expert Bartender HeyBartender@InsidersPassport.com!!

Click here to read Brian's introductory article, Absinthe - Friend or Foe?