Latest Stories
Most recently published stories in Proof.
Red Skinned Grapes
I know I’m supposed to be grateful just to have a job during these unprecedented times. I’m not though. Waitressing was never exactly a passion project for me. I began working in restaurants back when I was a bright-eyed nineteen year old, before I realized the term “passion” was a trap manufactured by big money to manipulate lost little dummies like me into working away our most optimistic years for them, all the while convincing ourselves this was our lives’ purpose, back when I believed that artists like me could hone their craft and still make money, that art was really everywhere—in logos, business cards, corporate Christmas party invitations, branded PowerPoint templates—back when I thought I had taken the sensible approach by getting my Bachelor of “Arts” in Graphic Design. Around the same time, by some miracle of chance and family-friend connections, I had landed the coveted position of Junior Graphic Designer at a for-profit hospital. Our director told my cohort of creative new cogs early on that in our new roles, we were encouraged to bring our fresh ideas, our untainted creativity, our unjaded perspectives to work every day and to share with the world the visions that only the likes of us could conjure. Within certain parameters as defined by the corporate style guide, of course.
By Keely O'Keefe5 years ago in Proof
Wine Down
Wine Down by Mary Haynes Andy was an old soul, a romantic renaissance man, at least that's what everyone told him. He had many friends; almost everyone he met liked him immediately. He made a point of prioritizing social time with friends and colleagues from law school, even though he didn't fully understand the games people played.
By Mary Haynes5 years ago in Proof
The Cutie Behind the Bar
I’m finishing counting my money for the night shift at the restaurant, “The Perview”. It’s one of the last fancy restaurants in town, and it still is only open on weekends and closes at 9pm. I’m sitting across from Annie-the only other server on Saturday nights-when I blurt out “I can’t believe I actually agreed to this!”.
By Taylor Foster5 years ago in Proof
Glory, on High St.
Two bartenders floated between the bar and tables. The after-work crowd had just about cleared out, but the house was still buzzing with seekers of proper food and potent drinks. This was the place. Every patron was given priority and, without fail, a taste of something they had never known they’d wanted so bad.
By Alex Johnson5 years ago in Proof
Behaving Badly or Hiding Pain?
There’s a saying in Scotland that goes something like this “A Fu’ man is a true man”. What that means in plain English is quite simply... your fellow human who has imbibed a vast amount of alcohol will eschew the niceties of social behaviour and show and or tell you exactly how it is. How they are.
By Gillian Lesley Scott5 years ago in Proof
Tulips and Wine
“The Jansen family estate in Sonoma was exquisite. Entering the foyer and looking left, the dining room featured high ceilings, a large mahogany table, and one of the most famous pieces of art in the world. The Dutch artist De Jong’s piece, entitled Tulip Mania, was an abstract piece of art. The planks were eight feet tall and ten feet wide when put together. The colorful oil paints were supposed to represent tulips in full bloom. Most importantly at the time, the planks fit perfectly on the dining room wall. The Jansen family had entered the wine business at the perfect time and had made handsome profits.
By Noah Glenn5 years ago in Proof
For The Love Of Wine
"This I would pair a roasted haunch of venison covered in juniper berries, shallots, rosemary, and a bit of salt," I stated as I drank the Estate Syrah I had just been poured. The sommelier, by now completely familiar with my culinary musings when tasting their wines, invited me to tell her what I would accompany the meat with. As we sat, teasing our taste buds with the imaginary feast, a dashing man came in and sat down next to me and ordered a full tasting. I waited as his first glass was poured before musing further about the menu. "Jen, I think that this wine has such complexity that I would want to pair it with some roasted winter veg like parsnips, carrots, fennel bulb, and carrots and seasoned with a little pink Himalayan salt and herbs. Of course, there would need to be a hearty potato of some sort, but I am thinking something simple so as not to distract from the wine... perhaps some roasted potatoes with a hint of garlic and salt?"
By Lady Karina Benish5 years ago in Proof
