As the competitors quickly approach the wood for their chance to win the second Cocktail Kitchen Series at The Refinery and a trip to Nicaragua with Flor de Cana Rum, we can’t help but look back at the highlights from the four finalists’ performances over the past 6 months.
During August’s Cointreau VS Morocco competition, Colin MacDougall, the Assistant Bar Manager of Blue Water Cafe in Yaletown, wow-ed guests with his locally inspired cocktail “The Angers Punch”, with BC cherries, blueberries and blackberries all infused with white wine and Cointreau, and Refinery’s Grapefruit Bitters. Colin paired the cocktail with the first course, a sweet, spicy and aromatic “Moroccan Spice Market” chickpea soup. The flavour combinations were as surprising as they were delicious.
July saw Cocktail Kitchen newbie, Shaun Layton of L’Abattoir take on the favourite menu in the series, Buffalo Trace Bourbon VS Campfire Food. Like clockwork, Shaun’s cocktails were all interesting, elegant, and even a little “cowboy” in nature, featuring a spin on a Canadian favourite – the caesar – with homemade clam and tomato nectar. Shaun’s dessert cocktail, a surprise for guests, was a spin on a nostalgic favourite, the Rootbeer Float. Buffalo Trace, Fernet Branca, ice cream and Refinery’s yeast fermented Rootbeer became an instant crowd favourite!
David Bain from Uva returned for Cocktail Kitchen season two, for his round-robin competition in June. Wouldn’t you know it, he’s back in the finals again! During the madness of Stanley Cup finals in Vancouver, David came out with some colourful pairings during the “whimsical English garden party” VS Beefeater 24 Gin. His first course pairing, the rhubarb and black pepper sour, with fresh rhubarb juice was refreshing, and paired perfectly with the crisp cucumber and watermelon gazpacho.
As one of our most interesting performers gets ready to compete in the finals, we find ourselves in awe, as some of Tanya Roussy’s techniques were imaginative and were well-complimented in the Driftwood Brewery VS Thailand competition in May. It helps that Tanya helps execute the complex cocktail list on West 4th’s Maenam restaurant, and her cocktail-construction style is both scientific and esthetic. Well conceived and well executed, with special attention given to authentic Thai ingredients, and working beautifully with the palate-destructive forces of Thai chilies. Tanya’s first course cocktail, paired with “hot and sour” soup with wild mushrooms, engaged guests in a beautiful expression of Driftwood Brewery’s Whitebark wheat beer as a frozen shandy. Rhubarb and cardamom infused aquavit, with lemongrass, white tumeric and young galangal juice, finished with Refinery’s Kaffir Lime & White Tea Bitters.
Now, we’re gearing up for the Cocktail Kitchen season two finals. Here’s the schedule:
Wed September 07 2011 Colin MacDougall, Blue Water Cafe
Wed September 14 2011 Shaun Layton, L’Abattoir
Wed September 21 2011 David Bain, Uva Wine Bar
Wed September 28 2011 Tanya Roussy, Maenam
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, and are also available online through the Refinery’s website here. Each guest will receive a passed “welcome” cocktail-canape pairing by Refinery Bar Manager Graham Racich & Chef Kirk Morrison, plus 3 courses of super fun and tropical Polynesian “Tiki” inspired cuisine, and 3 paired Flor de Cana Rum cocktails by the competing bartender.
Course 1 | Albacore Tuna Poke, served “salad style” with avocado, green onion, tropical fruits, Flor de Cana Rum-soy vinaigrette; served with crispy wonton chips
Course 2 | Sweet & Sour Chicken thighs, with Flor de Cana and pineapple, coconut scented rice; served with Asian coleslaw
Course 3 | “Sticky” slow-braised “Maui” Ribs, with Flor de Cana “Teriyaki” sauce, purple potatoes, served with fresh mango salsa
The Cocktail Kitchen Series “final winner” & guest prizes will be announced at the Flor de Cana Rum finale party at The Refinery on October 11 2011. The winning bartender and recipient of the “guest raffle” will win a trip to Nicaragua to the Flor de Cana Rum distillery in November/December 2011*.
Thank you to our sponsors, The Kirkwood Group and Flor de Cana Rum for sponsoring the Cocktail Kitchen finals, and upcoming finale party.
For more information, please visit the Refinery website at www.therefineryvancouver.com or call 604-687-8001.
*Guests are entered into draw by attending cocktail kitchen as a paying customer, and filling out a ballot. Guests have to be in attendance on October 11 2011 to be eligible to win. This is a trip for (1) guest, as you’ll be accompanying several bartenders and media from around North America.
