As the first competitor quickly approaches the wood for their chance to win the first ever Cocktail Kitchen at The Refinery and a trip to California, we can’t help but look back at the highlights from the 4 finalists’ performances over the past 6 months.
During July’s launch month, David Bain of South Granville’s West Restaurant caught guests off guard with his cocktail “The Triple Threat”. This well thought out and super creative cocktail used several different techniques and components. Guests were impressed by the fresh-foam which sat atop a simple 4 ingredient cocktail, including a homemade triple-chili infused heated agave nectar, The Refinery’s chocolate sweet vermouth, citrus and raw cacao nib Hornitos Reposado Tequila. This cocktail was an instant winner with its pairing of Driftwood Whitebark and Achiote marinated flank steak.
August saw Jay Jones of Barjonesing Consulting take us on a sensory adventure with Courvoisier Cognac. Being that the second course was amongst one of the hardest pairings – rich Cognac with a light frisée aux lardons salad – Jay convinced the room that his staight-forward spirit style would be perfect. “The Bellefleur” cocktail included Courvoisier, Joie Farm Rose, The Refinery’s strawberry and lemongrass bitters and a touch of tropical passionfruit syrup.
During the same month, the newly appointed General Manager of Chambar, Justin “JT” Tisdall knocked it out of the park with his “First” cocktail focusing on deconstructed tasting notes that paired exceptionally with Ben’s first course: a decadent foie gras parfait. Courvoisier cognac, cognac-cask smoked butter, Sauternes, The Refinery’s house bitters plus two of Justin’s homemade aromatic autumn fruit and herb tinctures.
The fifth month of Cocktail Kitchen welcomed an incredible line up of apprentice and veteran bartenders that completely won guests over with a sort of “green” passion that captured everyone’s attention. Overall, November proved to be one of the most successful months for weekly sell outs and an extraordinary array of cocktails. This month’s Havana Club 7 year Anejo Rum and the cuisine of the West Indies was definitely a “hot and spicy” one. Attacking a line up of spicy dishes with higher proof cocktails was definitely a challenge, but Graham Racich of Fraiche Restaurant “up on the hill” in West Vancouver wow-ed guests with two passed cocktail canapes, including deconstructed cocktail jellies, plus a line-up of refreshing and unique pairings for each course.
Now, we’re gearing up for the Cocktail Kitchen Finals. Here’s the schedule:
Wed January 05 2011 Jay Jones, Barjonesing Consulting
Wed January 12 2011 David Bain, West Restaurant
Wed January 19 2011 Justin Tisdall, Chambar
Wed January 26 2011 Graham Racich, Fraiche Restaurant
Guests are the judges.
Tickets are available through the Refinery – call or pop in with a valid credit card to purchase on the spot. Tickets are $50 per person. Each guest will receive a passed “welcome” cocktail-canape pairing by Lauren Mote & Ben de Champlain, plus 3 courses of hearty well-presented and flavourful Russian inspired cuisine, and 3 paired Russian Standard Vodka cocktails by the competing bartender.
Russia Menu:
Course 1
Pierogi
farmers cheese, fried onion, bacon
Course 2
Borscht
beet soup, pork, dill creme fraiche
Course 3
Cabbage Rolls
ground beef, onions, tomato sauce
Cocktail Kitchen Final winner & guest prizes will be announced at the Russian Standard Finale party at The Refinery February 07 2011. Please save the date.
Thank you to our sponsors, Beam Global Inc. and Russian Standard Vodka for January’s competition.
For more information, please visit the Refinery website at www.therefineryvancouver.com or call 604-687-8001.
All media inquiries should be sent to Lauren Mote mote@therefineryvancouver.com
