The Refinery and The Bacchus Group proudly present the fifth installment of Cocktail Kitchen : Season Two, “Chuck-Wagon Stampede” VS Buffalo Trace Bourbon, coming July 2011.This weekly series promotes creativity and innovation within the realm of restaurant bartending. Now celebrating our one year anniversary, the Cocktail Kitchen Series has moved 30 unique bartenders through the competition as they play host to a sold out crowd on their designated date. Every Wednesday throughout July, a different bartender will attempt to pair three courses with three cocktails*. Sounds simple enough for the average bartender, but rest assured that youʼll need more than charm and a sparkling smile to wow this crowd!
Schedule:
July 06, Shaun Layton, LʼAbattoir
July 13, Robyn Gray, Hotel Georgia
July 20, Brad Stanton, Hawksworth Restaurant
July 27, Magen Powell, Nicli Antica Pizzeria
Menu:
by Ben de Champlain
Course 1 “Stampede Breakfast”
Sunny-Side up Quail Egg, Served atop a Silver Dollar Pancake, with Pork Breakfast Sausage and Bacon, finished with Canadian Maple Syrup.
Course 2 “Stampede Lunch”
House Smoked Wild Salmon, Smoked BC Forest Tea Butter, Homemade Bannock Bread**
Course 3 “Stampede Supper”
Gaucho-style Flank Steak with Chimichurri Sauce, served with pan-roasted Peruvian Purple Potatoes
About The Cocktail Kitchen Series:
The Cocktail Kitchen Series is the brain-child of The Refineryʼs head bartender, Lauren Mote. Each month, a different spirit sponsor takes the reigns. Each monthʼs menu is designed its around regional fare, with a distinctly west-coast spin. Bartenders are selected to compete based on their enthusiasm, and dedication to advancing their bartending careers beyond the wood. This program has seen at least 40% apprentice bartenders, or those with less than 2-3 years experience in the industry. We have used this as a means to develop one of the largest apprentice bartending competitions in British Columbia. Both fun and innovative, the Cocktail Kitchen Series allows bartenders to take the feature spirit and create three different cocktails that pair to a simple yet challenging menu. Presentation and perception is everything as bartenders present their pairings to a sold out room of media, peers and patrons with ballots. At the end of the month, the winning bartender will have a chance to compete in the showdown after 6 months, where the 4 highest scoring bartenders are invited back with a clean-slate and a new set of food and spirit challenges.
We have made it super simple for our guests. Book online here and select the month youʼre interested in. Then select the bartender whoʼs dinner youʼd like to attend, and follow the link to our secure payment page. Itʼs as simple as that. In addition to a kickass good time, one of our guests will be eligible to win a trip to Nicaragua with Flor de Cana Rum in October 2011 as a “thank you” for participating! All this can be yours for $35 per person!
For more information, please visit www.therefineryvancouver.com or call 604-687-8001
*Bartenders must make their competition cocktails with a dominating presence of Buffalo Trace Bourbon.
They are free to use whatever ingredients they like, however one must be a Refinery Bitters or
Vermouth.**
**Bannock is prepared with white flour, baking powder and water, which are combined and kneaded, then
fried in rendered fat.
