in the Public Realm
Cocktails & Conversations

March 14, 2014 Center for Architecture, New York City

The Pairing:
Joel Sanders, Joel Sanders Architects
Barry Bergdoll, Columbia University

Cocktail designed by:
Toby Cecchini, Bartender + Author

Joel Sanders, AIA, Joel Sanders Architects
View Joel Sander's projects

Combining teaching with practice, Joel Sanders is the Principal of his New York based studio JSA and a Professor of Architecture at Yale University. His work explores the complex relationship between culture and social space, looking at the impact that evolving cultural issues (such as gender identity and the body, technology and new media, and the nature/culture dualism) have on the designed environment.

JSA projects have been featured in international exhibitions and drawings and models created at the studio belong to the permanent collections of MoMA, SF MoMA, Art Institute of Chicago and the Carnegie Museum of Art. The firm has received numerous awards, including six New York Chapter AIA Awards, two New York State AIA Awards, and three Interior Design Best of Year Awards, and two Design Citations from Progressive Architecture.

Sanders frequently publishes his work and critical writings in international publications such as Architectural Record, Architect, Interior Design, Architectural Digest, The New York Times, Wallpaper, and A+U. He is the editor of Stud: Architectures of Masculinity. Monacelli Press released a monograph of his work, Joel Sanders: Writings and Projects, in 2005. His most recent book Groundwork: Between Landscape and Architecture, co-edited with Diana Balmori, was released by Monacelli Press in 2011.

Barry Bergdoll Columbia University
Barry Bergdoll is the Meyer Schapiro Professor of Modern Architectural History at Columbia University and a curator in the Department of Architecture and Design at The Museum of Modern Art, where from 2007-2013 he served as The Philip Johnson Chief Curator of Architecture and Design. At MoMA, he has organized, curated, and consulted on several major exhibitions of 19th and 20th-century architecture, including Frank Lloyd Wright and the City: Density vs. Dispersal (2014), Le Corbusier: An Atlas of Modern Landscapes with Jean-Louis Cohen (2013), and Henri Labrouste: Structure Brought to Light with Corinne Belier and Marc LeCoeur (2013). He is author or editor of numerous publications, including Henri Labrouste: Structure Brought to Light (with Corinne Belier and Marc Le Coeur, 2012); Bauhaus 1919-1933: Workshops for Modernity (2010); Home Delivery: Fabricating the Modern Dwelling (2008); Mies in Berlin (2002); Karl Friedrich Schinkel: An Architecture for Prussia (1995); Leon Vaudoyer: Historicism in the Age of Industry (1994); and European Architecture 1750-1890, in the Oxford History of Art series (2001). He served as President of the Society of Architectural Historians from 2006-2008, Slade Professor of Fine Art at Cambridge University in winter 2011, and in 2013 delivered the 62nd A.W. Mellon Lectures in the Fine Arts at the National Gallery of Art, Washington, D.C. He is a member of the American Academy of Arts and Sciences and an honorary fellow of the Royal Institute of British Architects.

Toby Cecchini, Bartender & Author
Toby is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008 and currently Long Island Restaurant in Brooklyn.

 Bramble Redux  By Toby Cecchini

  • 2 oz. Beefeater Gin
  • 1 oz. Lemon Cordial
  • 1/2 oz. fresh lemon juice
  • 1/2 oz. blackberry/raspberry syrup

Shake first three ingredients together, strain into rocks glass filled with ice. Float syrup over the top and garnish with a lemon wheel, a blackberry and a raspberry.