One for the Road
Cocktail Barbone Brings the Party to the Party
Winding our way through the streets of Centerville, it was tough to gauge who was more excited: Nick Pidala or me. On today’s agenda: a graduation party where the mobile bar cart Cocktail Barbone will make its official debut serving alcohol at a private event. A few trial runs under his belt, including serving mocktails at the Heritage Truck Fest in Sandwich, gave Pidala confidence that they were ready. I was invited along to chronicle my experience as a “guest” bartender. For the record, I have spent more years than I care to admit training for this role, having shaken and stirred for low- to high-end establishments and everything in between. Someone, somewhere once said, “Every artist has his brush,” so with the tools of my trade—wine key and bottle opener secure in rear pocket—I was ready to see what a stint with Cocktail Barbone was all about.
Thirty minutes earlier, I had rendezvoused with Pidala in the rear parking lot of Pizza Barbone in downtown Hyannis as Cocktail Barbone was being prepped for her journey by Pidala and Jason O’Toole (co-owner along with wife and business partner Ali of Pizza Barbone). The bar cart is a replica of a vintage 1961 Shasta camper, hitched to the Pizza Barbone van. Why the heck didn’t I think of this? As a veteran of many a backyard function, I knew this was a positively genius idea, a way to contain and control the mess of a bar while responsibly dispensing alcohol at an outdoor event.
As Pidala polished and buffed away any lingering grit and pollen from the exterior and interior surfaces of Cocktail Barbone, we chatted about the collaborative effort between the two chefs that brought this idea to fruition. Pidala, a Hudson Valley, New York native and CIA (Culinary Institute of America) graduate, was introduced to Jason O’Toole through Cape Cod Foodie Tours in 2016. A new Cape resident, Pidala went to work at Pizza Barbone for O’Toole, a fellow CIA alumni, with whom he quickly forged a connection. Recognizing they shared a similar work ethic and philosophy, Pidala eagerly searched for a project they could work on together. The Barbone catering/bartending service was already a successful entity when Pidala pitched the idea of using a retro camper as a self-contained unit from which to run the bar portion of the service. O’Toole liked this suggestion and so they researched then reached out to Aerobar and a few West Coast companies that were already implementing the concept to weigh the pros and cons of investing in the idea.
“We looked online and on Instagram to see who appeared to be doing it right. Ours is very similar to Aerobar—we kind of built off on what they were already doing successfully and added in some of our own ideas,” states Pidala. They rejected their initial notion of buying and revamping a vintage used camper and any inherent problems that rehabbing an older model might entail (think rusty axles). Instead, they contracted to have the shell built by CH Campers in Chattanooga, Tennessee. It was crafted to resemble the classic “toaster-style” camper model. Once it was shipped to its future home on Cape Cod, O’Toole prevailed on finish carpenter friend, Nathan “Puck” Cox, to help them customize it to their specifications. The result is a fully functioning bar that is sure to create a buzz among partygoers and lend a unique ambiance to any gathering.
Interior details have been thoroughly thought out. A dual tapped kegerator allows for dispensing draft beers. There is also room in the refrigeration unit to chill the white wine and prosecco that the hosts pre-purchased for the celebration. Built-in wells allow for the chilling of additional cans and bottles of sodas and beers. Speed racks hold liquor bottles and mixers securely in place. Three sides of the camper walls feature pop-out windows that allow for an easy walk-up beverage service, and the resulting cross breeze helps keep the interior cool. A corner sink provides hot and cold running water. Pidala points out that they were able to trim cost by buying some used equipment via websites like Facebook Marketplace. Two large Cambro (durable restaurant issue) ice caddies were the result of one such a bargain hunt. These wheeled insulated gems maneuver easily and hold large quantities (200 pounds) of clean, fresh ice at the ready, truly an indispensable tool for this type of operation. Interior decor choices complement the exterior’s rustic vibe: floating shelves, shiplapped walls and hanging barn light pendants. Pidala points out how carpenter Cox gapped the shiplap to allow for any expansion and contractions due to temperature variations.
Once the trailer is spotless, Pidala double checks to make sure the refrigeration unit is locked and loaded. “Disaster,” he declares “would be hitting a bump and having items roll out and break.” Everything secured, the journey to the party begins. The van has everything to make this full-service cart operational: giant plastic bins hold barware, cups, straws (paper, of course), napkins and all assorted bar tools. The Pizza Barbone truck is also booked for this event, so O’Toole joins the caravan at the wheel of that truck which features a customized copper-fronted wood-fired oven that cranks out sublime thin-crust Neapolitan pizzas at an astonishingly brisk clip.
On this clear June afternoon, the party hosts’ site offers a grassy backyard spot to set up the mobile bar. Pulling into a circular drive, ninety minutes before the scheduled party start time, the camper is detached from its hitch and then pushed onto a patch of lawn adjacent to a canopied tent. A site visit takes place days before the event to ensure optimum placement. At this home, the use of a generator for the refrigeration is not required, as a nearby outlet provides a power source (one is available if needed, though). The trailer is jacked and stabilized and set up begins. Cases are quickly transported into the cart for icing. Blackboards display the drinks available, bar mats are laid out in front of the open triple windows, and eye-catching jars of colorful freshly-cut fruits are readied for garnishes. Decorative touches are arranged on counters and shelves: an aluminum light-up sign spells out the word “bar,” mini succulents abound, and a sculpture of an octopus is added to the mix. Pidala jokes, “Jason is our resident Chip Gaines! He has been the source of all our homey details.”
Outside the camper, two metal bar stools sit beneath the rear window inviting guests to rest and enjoy. A water table displays two self-service glass water jugs, and each contains a refreshing infusion of flavors: one strawberry, kiwi and lime; the other blueberry, lemon and mint. The water station is just one of the many great touches included in a Cocktail Barbone-hosted party. Staff arrive to pitch in as event time approaches. The workers, all employees of Pizza Barbone, are excited by the addition of the bar cart to their already successful enterprise and they clamor on board for a quick viewing before starting their assigned tasks.
A near hiccup is quickly remedied when a berry clogs a water jar spigot. Annoying, but a frequent issue with glass dispensers. Pidala and O’Toole quickly empty the jug into a sanitary receptacle, remove the errant berry with a clean pick, and cut and insert a straw into the spigot to allow the flavored water to freely flow. Pidala, a modern day Macgyver armed with an arsenal of tools, has everything needed to handle the situation. The issue is resolved before a shred of panic occurs. One gets the feeling that these two don’t allow much to rattle them.
As the first of the hundred-plus expected partygoers arrive, guests begin to queue up and make their selections. Beverage service flows smoothly. Kids and adults seem to love the uniqueness of the mobile beverage cart. Four non-alcoholic beverage selections are included in the price of the five-hour bar service. Requests for business cards abound. Pidala explains that they follow all Massachusetts laws regarding the serving of alcohol, including carding. Every bar staffer of Cocktail Barbone is TIPS certified (the course promotes responsible alcohol training as a way to decrease intoxication, drunk driving and underage drinking). This self-contained beverage trailer truly allows the hosts to enjoy the party without the headaches and hassles of an unsupervised bar or the typical grab-and-go cooler set-up common at many outside events.
Pidala explains the different ways to hire Cocktail Barbone. “You can rent just the cart itself if you want. We can drop off and set up at your location and you can use as you see fit minus our staff or you can order one of our levels of service using our trained staff. We offer three different prices depending on the number of guests involved: up to 80, 81-150 and then over 150.” Cocktail Barbone creates speciality cocktail recipes for events and provides ice, mixers, garnishes and paper goods.
Cocktail Barbone refers clients to Cape Cod Package Store Fine Wine & Spirits in Centerville for purchasing the alcoholic beverages for the mobile bar cart. Andrea Pendergast, the store’s owner, consults with the client to customize a package that is tailored to their entertaining needs. “We know Andrea from working with her at so many local events and we were looking to partner with someone that would be responsible and reliable and that would get back to us immediately,” chimes in O’Toole. “We know the staff at Cape Cod Package Store have the expertise and would be the ones to do the job and do it well.” Pendergast, along with the members of her team who are experienced in both wine and beer pairings, assists the customer in determining the products, quantities and pricing tier that best fits their desires and budget.
I had so much fun at this maiden bar cart event that I eagerly signed on for the full bar experience taking place in Barnstable Village a few weeks later. This one is a dual celebration: the Fourth of July and host Steve Galvin’s birthday. When I arrive, Cocktail Barbone, sporting a fresh logo, is part of the trifecta of party purveyors already in place, joined by the Pizza Barbone catering and the Local Scoop ice cream truck. Attendees at this event are a mix of family, friends and business acquaintances. Although this adult crowd includes a large contingent of wine drinkers, the Galvins (Steve and his wife, Gabby) have decided to include beer, some specialty drinks and spirits into the mix. After perusing the seasonal selections and recipes offered by Cocktail Barbone, Gabby chose a Blueberry Mint Mojito and a Spiked Elderflower Lemonade for the evening’s two signature drinks.
In order to streamline the crafting process without skimping on the quality, the bar crew has pre-batched freshly-squeezed lemon-and-lime juice with simple syrup. Before the guests arrive, Pidala gives me and fellow bartenders, Gianna Perillo and Mariah Pena, a drink mixing tutorial. Muddling and deftly measuring before vigorously shaking, Pidala demonstrates the proper techniques to ensure the right balance of flavors for the cocktails. At this gathering, the crowd descends on the bar in waves right from the start and service is brisk. The sound of corks popping and cocktails shaking mingle with the buzz of conversation and the melodies of the band floating down from the upper terrace. As I gaze out on the happy crowd, I think, what a perfect party! At the end of the evening, the mess along with the trucks and trailers disappear from sight and the hosts are left with great memories.
Owner Jason O’Toole sums up the mission of Cocktail Barbone, “We are the service that provides a cool atmosphere and all the other components needed for making drinks. We offer the ultimate beverage experience in your very own backyard.”
Now all I need is a reason to throw a party where I won’t be the bartender for once!
