In the late nineteenth century, French novelist Marcel Proust answered a questionnaire about himself in a friend’s Confession Album—the Facebook of his era.
Many have used the questionnaire for their own devices. The Tomato gives it a culinary twist.
JoAnne Pearce answers the Proust Culinary Questionnaire.
Spilt is a zero-alcohol proof bar on Jasper Avenue, founded by Keenan Pascal, JoAnne Pearce and Andrew Paul. It’s the culmination of three years of what JoAnne calls obsessive creativity, the first and only bar of its kind in Edmonton. “First it was Mock-up Mocktails, then two years working with (Keenan’s company) Token Bitters to create the Temperance mocktail line,” says JoAnne, the operating partner. “The bar felt like the next step. We understood the value of being the first bar; we wanted to set the tone,” she says.
The bar team roster includes Calliope Draper, recent winner of the World 50 Best Bars Roku Scholarship and the first non-binary person to win it.
“She came to me for a job, despite being able to work anywhere. Not being from the bar culture, as I approach flavours from a culinary perspective in the kitchen, I was worried she would think we were a bunch of hacks and amateurs. But she has an inclusive nature and has helped to build a strong clientele. We’re noticing that queer folks seem to feel more comfortable at Spilt, as do the neurodivergent, since regular bars with the screens and loud music are too stimulating.”
Even if you aren’t sober curious, Spilt is a fun spot to hang for an hour or two, with delicious drinks and a great vibe too.
Hometown?
We are all from Edmonton.
Your favourite food and drink?
My favourite drink at the moment is a pear and cardamom horchata with birdseye chili shrub and ginger syrup. Any kind of noodle or dumpling.
What would you be doing if you weren’t creating amazing cocktails?
I really like having something to do with my hands—infusing, foraging and gardening. I’d be crafter-nooning under a blanket with a dog next to me.
What do you most appreciate in your friends?
Curiosity, kindness and empathy.
Your favourite qualities in a drink?
Intense flavour! Curiosity! Something surprizing and creative. Drinks that emulate a food experience.
Who would be at your dream dinner table?
Jamie Lee Curtis, Tom Waits, Elizabeth Gilbert, Oliver Sacks, Stanley Tucci, Jordan Peele, Ali Wong, John Ronson, Jann Arden. What a conversation.
Who would cook?
My boyfriend (and Spilt partner) Andrew. He would just want to eavesdrop from the kitchen, and probably make a podcast episode about it.
Which words or phrases do you most overuse?
I start talking like Ned Flanders—gosh darn, okey dokey—when I’m stressed. It always makes my team laugh.
Current culinary obsession/exploration?
Andrew and I are making our own vermouth and amaro using an immersion circulator. We are excited about one called Prairie Berry which uses unsung Alberta berries—chokecherries, low bush cranberries as well as haskaps and dandelion root.
Meaningful/crazy cooking experience?
Getting Spilt open. We went on a research trip to Chicago this summer, and mocktails were the bridge into a lively community of cocktail innovation. We met so many fun-loving people, and created a drink based on the Dave Matthew tour bus incident of 2004.
Best mocktail thing that ever happened to you?
Quitting drinking. It’s changed my life more than any other thing and took all of our lives in a different direction. My life is infinitely more interesting now.
Mentors?
I have beautiful mother figures in my life—my mom, a strong single mother, and her best friend Jan. Diana from the Art of Charcuterie has shared a lot of beautiful wisdom with me. She helps me roll with the punches and let go of my mistakes. Calliope, only 26, has taught us so much about technique and is so down to earth, not snooty, so gracious, no judgement.
Philosophy?
Overall, flavour is the utmost priority. Not drinking is not a deprivation; we make it joyful. Our goal is to build a space that appeals to all, whether or not they drink alcohol, because we are always up to something new.
What’s next?
Expanding the educational and catering sides of the business. We do off-site gigs from 10-1100 people.
And the Spilt Cookbook.
Spilt, 11909 Jasper Avenue, Wednesday to Saturday. Visit spilt.ca to book classes, events or catering.