On today’s THE FOOD SEEN, Heather Chontos sets a tableau way past the dinner table. A background in furniture design lead to prop styling and set design work for fashion magazines, her mise en scenes included walls of chairs 12 ft high, forks and spoons dipped in thick coats of paint, hanging torn lamp shades from trees in an airfield. Heather now curates a 120 acre plot of Big Sky Country aka Montana, which she calls “Milk Farm Road”. There she holds a monthly design event, featuring handmade and vintage items synchronized with online sales, all based around a thematic feast. Today's program has been sponsored by Hearst Ranch.

"The publishing industry has changed a lot. There is a huge focus on food, which I think that's amazing, and I am very happy to be a part of it. But it's not necessarily always in the most creative way as far as the mainstream publications go."

"Who just wants a white plate with lemons? It's so boring!"

"I really love to see what happens when people doodle and start to get comfortable."

-- Heather Chontos on THE FOOD SEEN

Get to know Heather Tierney, one of the most interesting food and beverage professionals, bar owners and restauranteurs working in New York City right now. She has transformed Doyers Street in Chinatown, opening a cocktail bar, Apothéke, and a restaurant/bar, Pulqueria, on the same iconic block. Her most recent venture, The Butcher's Daughter, a juice bar and vegetarian cafe, just opened in little Italy in February 2013. Tune in to this week's episode of In the Drink, as Heather dishes on everything from cocktail culture to pulque, a fermented beverage made from the agave plant. Learn what inspires Heather in her projects and find out what's next for one of the busiest women in the city. This program was sponsored by Fairway Market.

"You can come [to Apotheke], talk to our bartenders, tell them what kind of mood you're in, what spirits you like and they will make something great for you." [08:00]

"When you start mixing dark and light spirits, that's when you get in the danger zone." [12:00]

"Mexican food is actually very fresh and market driven in Mexico City. In the US, Mexican food is often processed and cloying. [At Pulqueria], we wanted to introduce Mexican food in the way it really is in Mexico City - fresh food from the market prepared right there." [22:00]

--Heather Tierney on In the Drink