Sam Slaughter

Sam Slaughter

Sam Slaughter is the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for the better part of the last decade. His bachelor’s and master’s degrees are both in English Literature and he is the author of two collections of short fiction, as well as the forthcoming cocktail book ‘Grown Up Drinks’ (Andrews McMeel 2019). His literary fiction and nonfiction work have appeared in over 40 publications while his food and spirits writing has been featured in the likes of ‘Maxim,’ ‘Bloomberg,’ The Bitter Southerner, InsideHook, Tales of the Cocktail, Supercall, Thirsty, Southern Kitchen, Chilled, and more.

Sam is Wine and Spirits Education Trust Certified in Spirits (awarded with high honors) and an honest-to-goodness Kentucky Colonel. He has been the judge of four national cocktail competitions, served on the World’s Best Bars 2017 voting panel, and had a cocktail he created featured at the Lincoln Center Theatre for the 2016 season. Sam gets around, having visited over 500 breweries, wineries, and distilleries on four continents.

Sam is one of the hosts of The Manual’s podcast, Beards, Booze, and Bacon, a weekly series that has interviewed a numerous high-profile industry people, including chef Hugh Acheson, chef Angie Mar, Reverend Nat West (Rev Nat’s Hard Cider), chef Anthony DiBernardo, author of Rosé All Day Katherine Cole, and Old Forester Bourbon master taster Jackie Zykan, among others. He’s been featured on Oregon Public Radio’s The Four Top, We Like Drinking, Drinking Dirty in Jersey, The Whiskycast, The Writer’s Bone, The Saftacast, The Yemassee Podcast, Trends With Benefits, YEAH That Soccer Podcast, Citizen Lit, The Drunken Odyssey, and This Podcast Will Save Your Life. He’s also appeared on Cheddar and the online series, Drinking While Interviewing, in addition to The Manual’s own video and Facebook Live content.

The Manual Team

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Food & Drink

DFH Continues to Expand Spirits Portfolio with Dogfish Head Straight Whiskey

The brand known for their "off-centered ales" is back with their newest spirit, Dogfish Head Straight Whiskey. Know what would go well with this? A Dogfish Head beer back.
Podcast

Olympia Provisions’ Elias Cairo on Making Charcuterie and More

Time to meat the man behind Olympia Provisions, Elias Cairo.
Food & Drink

How to Grill Fish: A Quick and Easy Guide to Getting it Right Every Time

For some expert tips on how to grill fish, we turned to David Ezelle, Executive Chef of Bluehour in Portland, Oregon.
Food & Drink

An American Classic: How to Grill Burgers The Right Way Every Time

Think you know how to grill a burger? OK. But do you know how to grill the ultimate burger? Chef Kevin Schantz has a few tasty suggestions.
Culture

Know Your Knife: A Guide to the Best Steel for Knives

Does your knife make the cut? We've put together a quick reference guide to some of the most common steels used in knives so you can make a more informed decision next time you buy a blade.
Food & Drink

How to Smoke Meat: Everything You Need to Know

Want to learn how to smoke meat like a pro? This quick-reference guide will teach you the basics so you can start smoking meat right away.