Wilborn Blalock is a rising star in Celina’s burgeoning after-hours scene. While born in Houston, he moved to Los Angeles when he was two and spent his most formative years as a prototypical product of the scene: sun, sports, cooking, movies, and the like. His father was in the music industry, so he had access to “artsy” folks from the start; buskers, actors, designers, and animators all contributed as creative influences on his life. His mother, from Mississippi, instilled a traditional Southern focus on the role of cooking in family life. He spent countless hours in the kitchen preparing meals and making memories and sought to combine those early creative influences with his passion for cooking into a career as a chef. Along the way, Wil discovered the wonderful world of craft cocktails and has been perfecting the practice ever since. Since coming home to Texas in 2015, he has found his home on the Square, collaborating with Anthony, Michael, and Joey to help do his part to bring Celina into its Heyday!
How did you get started in the industry?
Cooking has always been a passion of mine. I grew up in the kitchen with my mom, and it was really something I loved. I saw myself as a chef and started out doing kitchen work professionally. At about twenty, I got a job as a barback and fell in love with the culture. I applied the knowledge I learned in the kitchen to making drinks. Cooking and craft cocktails share a lot of the same principles. I loved creating things from scratch in-house and cross-pollinating with the kitchen.
Can you describe your process for creating a signature cocktail?
As I mentioned, the principles of creating a dish in the kitchen and a cocktail in the bar are very similar. You are layering and balancing flavors: sweet and sour, acidity and smoothness, etc. You can really view a cocktail in the same way you do an entree. Think of the spirit as a protein. To that, you add sugars for sweetness, citrus for acidity, and herbs and oils for bitterness and spice; balance is the key. You iterate the formula to make sure that nothing outshines anything else. It’s like conducting a symphony.
How do you stay updated on the latest trends in craft cocktails?
It’s important to keep up-to-date, but not always for the reason you think. I’ve always had this motto: be unapologetically original. I’m always trying to be left or right of common. It’s important to know what everyone else is doing so you can maintain that edge. But it’s also important to keep up with trends in the kitchen and food as well. Cocktails are a complement to our menu. That said, it’s fun to partake in the cocktail culture in Dallas. Places like the Tipsy Alchemist are great to visit and see how other professionals are doing their thing. You always pick up tricks and get to have a good time while doing it. You never steal something outright, but you constantly adapt and absorb.
How do you ensure consistent quality and presentation in your drinks?
Training and practice are key. It’s not just being a bartender; it’s being part of a program integrated into the entire establishment, front and back of the house. How quickly and accurately you execute doesn’t just affect people at the bar but diners and staff alike. Being dialed into recipes from the front to the back of the house helps you craft cocktails that leverage and integrate with the flavors coming out of the kitchen. We share a lot of the same ingredients. Quality hires are a must. We have arguably the best team in the business.
What is your favorite drink and why?
I’m going to have to go with the Naked & Famous. It’s everything a good cocktail should be. It’s equal parts mezcal, Aperol, lime, and yellow chartreuse. The drink hits every note: bitter, herbaceous, citrus and the star, mezcal! Choosing a great mezcal is important. Something big and smoky makes or breaks the drink. We pour Del Maguey Vida and it’s fantastic for mixing cocktails.
What is your favorite thing to do outside of crafting innovative cocktails?
Well, it’s no secret now that I love to cook. When you work all day, often very long hours, serving other folks, it’s nice to come home and really take care of yourself. Even though I’m around kitchens and bars all day, I just love the craft of cooking. It’s hard to beat wine and a nice dinner with your favorite person. One of my favorites is a truffle mushroom risotto, but cooking from the heart, whether you are grilling something simple or trying something new, really takes you away. And seeing people's faces when they eat what you made is really special. I also like checking out other places and supporting peers in the industry.
HeydayCelina.com
322 W Walnut St, Celina, TX 75009
The principles of creating a dish in the kitchen and a cocktail in the bar are very similar. You are layering and balancing flavors: sweet and sour, acidity and smoothness, etc. You can really view a cocktail in the same way you do an entree