photo by Issha Marie

Mayflower
1.50 oz Plymouth Gin
0.50 oz Cinzano Sweet Vermouth
0.25 oz Luxardo Maraschino Liqueur
2 dashes Bittered Sling Plum & Rootbeer Extract
Stir all ingredients with ice, strain neat into a chilled cocktail glass, garnish with lemon peel.

Shape-Shifter
1.50 oz Okanagan Spirits Aquavit
0.50 oz Cointreau
0.25 oz Maple Syrup
0.50 oz Lemon Juice
2 dashes Bittered Sling Lem-Marrakech Extract
Shake all ingredients with ice, strain neat into a chilled cocktail glass, garnish with lemon peel.

Pat-a-Cake
1.50 oz Zubrowka Bison Grass Vodka
0.75 oz Lime Juice
0.75 oz Giffard Ginger Syrup
3.00 oz Sparkling Water
2 dashes Bittered Sling Grapefruit & Hops Extract
Build all ingredients over ice in a tall collins glass. Garnish with a cinnamon stick, down the inside of the glass.

Noggin’
1.50 oz Kraken Spiced Rum
0.75 oz Maple Syrup
1 whole egg (organic, cold, fresh)
1.00 oz Heavy Cream 35% MF
2 dashes Bittered Sling Moondog Extract
Shake all ingredients vigorously without ice, then add the ice to the emulsified cocktail, shake again for at least 5-7 seconds hard. Double strain using a tea strainer into a chilled glass of your choice! Top with freshly grated nutmeg.

Tawny Alexander
1.00 oz Torres Spanish Brandy
0.50 oz Tawny Port
1.00 oz Heavy Cream 35% MF
0.25 oz White Creme de Cacao
2 dashes Bittered Sling Denman Extract
Shake all ingredients vigorously with ice, double strain using a tea strainer over a chilled cocktail glass. Garnish with freshly grated cinnamon.

Cider House Rules
1.50 oz Maker’s Mark Bourbon Whiskey
3.00 oz Organic Apple Cider
0.50 oz Lemon Juice
0.75 oz Monin Vanilla Syrup
2 dashes Bittered Sling Orange & Juniper Extract
Shake all ingredients with ice, and serve neat with an apple slice. What’s even better? Serving this drink hot! Add all ingredients to a small saucepan, gently heat (do not boil). Add a tiny knob of unsalted butter last minute, and stir. This is kind of a blend of a hot toddy and a hot buttered rum holiday classic! This cocktail is fairly easy to make it larger quantities, simply by multiplying the recipe by the number of guests!

Bittered Sling Extracts

A culinary and cocktail friendly artisanal retail line, by Kale & Nori Culinary Arts Inc.

LATEST NEWS: Thank you to everyone who made the USA launch of Bittered Sling Extracts a complete success at Tales of the Cocktail 2012! Scroll to the bottom of this page for a complete list of Canadian retailers. For all Canada/US online orders and wholesale information, please email Jodi MacKinnon jodi@qualifirst.com

About Bittered Sling Extracts

In 2008, Bartender Lauren Mote started making extracts and bitters for the sheer love of science and experimentation. After the creation of over 43 different kinds that expressed ingredients and their tasting notes, Mote’s extracts developed into an award-winning cocktail program, and hundreds of worthy cocktails. In 2010, Mote partnered in life and business with Chef Jonathan Chovancek, and Kale & Nori was born. Over the next two years they would tirelessly develop recipes and applications for extracts to become the bridge between culinary and the cocktail. Bittered Sling Extracts is a pipe-dream come to a tasty fruition, celebrating what beautiful ingredients can provide the palate, plate and potion.

Where did the name “Bittered Sling” come from?

“Cocktail: a stimulating liquor composed of spirits of any kind, sugar, water & bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion.”
—The Balance, Hudson Repository Published on May 13, 1806, New York.

We pride ourselves on accurate research and application, in order to bring you a product that does as much for the mind and body as it does for the palate. Each extract promotes something different, but all of our extracts promote longevity. Bittered Sling Extracts launches with a full range of flavours in June 2012 across Canada, through Qualifirst Foods Ltd. & Far-Met Importers Ltd.

Current Flavours

Suius Cherry (available September 2012)

This extract is an example of Bing cherry brilliance, the pride of the Osoyoos summer season. With a complimentary set of ingredients, this extract is aromatic, bitter, sweet and savoury. A delicious force to be reckoned with. The name comes from “the land where the waters narrow”, Suius, or Osoyoos, BC.

Beverage recommendations:
Coming soon.

Cooking recommendations:
Coming soon.

Cascade Celery (available September 2012)

The cascading Rocky Mountains, majestic and beautiful, the window to the world. This extract is a complex, forested and herbaceous blend of ingredients, offering sweet and savoury tonality, all the while profiling one of nature’s most beautiful ingredients, wild celery. This ain’t your average “celery bitters”.

Beverage recommendations:
Coming soon.

Cooking recommendations:
Coming soon.

Peach & Pepper (seasonal)

Stone fruit extracts make the mouth sing, with a luscious palate coating character. The peach & pepper marks the most successful combination of flavours with brilliant Okanagan stone fruits. *This extract contains natural stomach fortifiers, and may relieve high body temperatures and fever, while being a mild digestive.

Beverage recommendations:
This is such a versatile extract – from virgin drinks, to Tiki style cocktails, jazzing up a lemonade or a whiskey sour. It comes across on the palate silky, milky and delicious!

Cooking recommendations:
Fruit curd, poultry sauces and dressings, stuffings, fish cures, ceviche, compound butter for fruit scones and muffins!

Cranberry (seasonal)

Tart and bright, this extract acts partly as an acidulated compound, adding the “right stuff” where you need it most! *This extract contains naturally strong antioxidants, anti-adhesive properties, with excellent benefits for the urinary tract, cardiovascular and nervous systems.

Beverage recommendations:
This extract is so seasonal and special, in such limited supply when it arrives. Use as a light dash of “acid” to an otherwise flat creation. Again, this is the “right stuff”, a seasonal secret.

Cooking recommendations:
This seasonal extract holds great acidity, warm spice and fruit juice bite! We love composing salad dressings, vinaigrettes and sauces with dried fruit, and using in poultry glazes. Light cookies and pastry sauces are perfectly seasoned with this unique and beautiful extract.

Crabapple & Cardamom (seasonal)

Never have we tasted an apple like this. The crabapple has high skin tannins, brilliant colour and a remarkably intense flavour. This gorgeous extract pairs perfectly with cardamom, and brings a subtly sweet depth and captivating perfume to all applications. *This extract contains natural fever, digestive and aphrodisiac properties, using 3000 year old theory and Ayurvedic ingredients.

Beverage recommendations:
Often challenging to use cardamom in beverages without creating dominancy, we have developed its relationship with crabapples as the ultimate flavour bond. Be creative with this one – it’s versatile, extraordinary and very special.

Cooking recommendations:
This seasonal extract holds great acidity, warm spice and fruit juice bite! We love composing salad dressings, vinaigrettes and sauces with dried fruit, and using in poultry glazes. Light cookies and pastry sauces are perfectly seasoned with this unique and beautiful extract.

Elderberry (seasonal)

We were pleasantly surprised to experience the shift in flavour, character and compostition of our elderberry extract. What started as a bright, tart, delicate, tiny fruit, transformed into a naturally beautiful extract with subtle hints of anise, licorice and herbaceous, earthy character. *This extract contains natural influenza relieving properties, and has been used as such for centuries throughout several cultures.

Beverage recommendations:
This bush is often prized for its flowers, but the berries create an extraordinary subtle anise character, perfect for white spirits requiring a little dash of heaven.

Cooking recommendations:
This seasonal extract holds great acidity, warm spice and fruit juice bite! We love composing salad dressings, vinaigrettes and sauces with dried fruit, and using in poultry glazes. Light cookies and pastry sauces are perfectly seasoned with this unique and beautiful extract.

–

Current retailers:

Qualifirst Foods LTD., Canada-wide
Legacy Liquor Store, Vancouver BC
Hillside Liquor Store, Victoria BC
The Cookbook Co. Cooks, Calgary AB
The Silk Road Spice Merchant, Calgary AB
The Crafty Bartender, Toronto ON (online sales available CDN/US)
Vine Arts Wine & Spirits, Calgary AB
BYOB Cocktail Emporium, Toronto ON



For Immediate Release

Ann Tuennerman: (504) 948-0511; Ann@TalesoftheCocktail.com

2012 Tales of the Cocktail® on Tour Vancouver Tickets Now On Sale

The all-inclusive passes to this four-day festival are currently available at TalesoftheCocktail.com.

December 1, 2011 – NEW ORLEANS, LA – This February 12-15, Tales of the Cocktail® on Tour returns to Vancouver to celebrate the city’s emerging cocktail culture and give a small taste of what’s in store at this summer’s 10^th Anniversary Tales of the Cocktail® in New Orleans. Access to this second annual event is available exclusively through an all-inclusive festival pass, on sale now at TalesoftheCocktail.com for just $195 plus service fees. This pass gives guests full access to all Tales of the Cocktail® on Tour events including seminars, tasting rooms, parties and more, each featuring some of the biggest names in mixology from Canada and around the world.

“Vancouver is such a rich, vibrant cocktail city. We couldn’t help but come back for a second year,” said Ann Tuennerman, Founder of Tales of the Cocktail®. “With all the friends we’ve made north of the border, it’s really become our home away from home.”

Held once again at the stunning Fairmont Pacific Rim Hotel, the festival continues to grow with several new events including five tasting rooms, Meet the Maker, a specialty coffee bar and the Mott’s Clamato Caesar Bar. Toasted at events throughout the four days will be Jacob Sweetapple’s Roaming Buffalo Punch, the official cocktail of Tales of the Cocktail® on Tour Vancouver 2012. The Vancouver mixologist’s bourbon, Cointreau and cognac concoction was chosen by a panel of cocktail experts from more than 50 submissions by Canada’s most accomplished bartenders.

Members of the Canadian Professional Bartenders Association, are encouraged to reach out to their chapter president to learn about special promotions and opportunities to be a part of Tales of the Cocktail® on Tour Vancouver 2012.

About Tales of the Cocktail® on Tour Vancouver

Tales of the Cocktail® is taking its show on the road once again for Tales of the Cocktail® on Tour Vancouver. This February we’ll return to our home away from home for four days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us February 12-15 as we dive deep into the cocktail culture of Vancouver and sample a taste of what’s in store at the 10th Anniversary Tales of the Cocktail® this summer in New Orleans.

About Tales of the Cocktail®

Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a historic milestone—its 10th Anniversary of rocking the cocktail world. Join the celebration July 25-29, 2012 and see how Tales of the Cocktail® only gets better with age.

About the New Orleans Culinary and Cultural Preservation Society

The New Orleans Culinary and Cultural Preservation Society (NOCCPS) is a non-profit organization committed to preserving the unique culture of cocktails and cuisine in New Orleans and beyond. Since it’s founding in 2006 the NOCCPS has supported members of the hospitality industry through programs like the new Apprentice Aid Fund, providing financial assistance to former apprentices in times of medical need, the Cocktail Apprentice Scholarship Program and the Flo Woodward Memorial Scholarship as well as the production of events like Tales of the Cocktail®.

For more information and tickets to the most spirited event of the Spring, visit TalesoftheCocktail.com.

Schedule:

Sunday, February 12, 2012

12:00 PM to 5:00 PM

Registration and Cabaret St-Germain

Star Sapphire Foyer, Fairmont Pacific Rim Hotel

Presented by St-Germain

Bienvenue à Tales of the Cocktail® on Tour Vancouver!  St-Germain would like to formally welcome you to Vancouver and the 4 day cocktail festival with a refreshing cocktail, the Hummingbird Cocktail and local edibles.

While enjoying St-Germain’s signature cocktail, mingle with the talented Canadian bartenders from East to West of Canada and learn about St-Germain’s 2012 Can-Can competition along with the new Canadian Bartender Exchange Program.

Join us for our registration celebration and let us get Tales of the Cocktail® on Tour 2012 started right.

6:30 PM to 7:30 PM

CPBA Welcome Reception

Reflections at the Rosewood Hotel Georgia, 801 West Georgia Street

Presented by PMA Canada

CPBA Tales of the Cocktail on Tour Attendees and Media Only

The CPBA (Canadian Professional Bartenders Association) is proud to welcome back Tales of the Cocktails® on Tour to Vancouver.

Sunday, February 12th, 2012 will see true Canadian cocktail hospitality extended to esteemed guests and CPBA Members. The legendary and fully restored Rosewood Hotel Georgia will provide the setting and backdrop for a welcome taste of local cocktail culture.

This year talented bartenders will be featuring their own punch creations paired with spirits provided by PMA Canada.  Sip the winning punch, Roaming Buffalo, created by Jacob Sweetapple.

Sip the original punches inspirited and created especially for this event by Katie McDonald of the Veneto Lounge, Jay Jones of Shangri-La, Jonathan Smolensky of Hawksworth Restaurant and Trevor Kallies of the Donnelly Group.

8:30 PM to 11:00 PM

Hollywood North Official Opening Party

Rosewood Hotel Georgia, 801 West Georgia Street

Presented by PMA Canada and William Grant & Sons

Lights, camera, action!

Taking you back to 1930’s Vancouver where glamour and excitement filled the air, a time when US prohibition sent party seekers across the border.   Back then you just might bump into Hollywood stars like Bob Hope and Ginger Rogers, an era that gave the city its nickname of Hollywood North.  As we welcome in the second annual Tales of the Cocktail Vancouver, join us for a vintage throw back celebration with today’s stars of the cocktail world!

Cocktails of the era will be served by Charlotte Voisey and friends with Hendrick’s Gin, Glenfiddich, Sailor Jerry, Tullamore Dew, Grant’s and Gibson’s Finest.

Enjoy food, music and conversation.

Dress code: 1930′s Hollywood Glamour

Monday, February 13, 2012

9:00 AM to 10:30 AM

Coffee Bar

Star Sapphire Foyer, Fairmont Pacific Rim Hotel

Presented by Amarula Cream, Frangelico, Irish Mist and Tullamore Dew

What is even better than starting your day with a freshly brewed cup of coffee? Well, at Tales of the Cocktail it’s starting your day at the Coffee Bar. Hosted by Frangelico, Amarula, Tullamore Dew and Irish Mist, these are morning coffees (cocktails!) that you don’t want to miss. From the classics to the nouveau, these will be sure to get you primed and recharged to start another exciting day at Tales!!

10:30 AM to 12:00 PM

DiSaronno and Tia Maria Tasting Room – updated on 1/4/12

Star Sapphire Ballroom A, Fairmont Pacific Rim Hotel

Presented by DiSaronno and Tia Maria

TIA MARIA is the UK’s leading non-cream liqueur, awarded the gold medal in

the Liqueurs category of the International Wine and Spirits Competition in

1999 and 2000, and the Silver Medal (Best in Class) at the International

Wine & Spirits Competition in 2008.  With a rich history dating back over

300 years, the TIA MARIA recipe has remained unchanged, utilizing a unique

quality blend of Jamaican rum, Arabica coffee beans and spices to create an

exotic taste of roasted coffee intensity, with a hint of vanilla and

chocolate flavors.  TIA MARIA’s exotic character delivers a sophisticated

and unique flavor to the drink it partners with, giving cocktails a stylish

and lasting finish.  Join us in The Disaronno/Tia Maria International

Liqueurs Room for an exotic and memorable experience with TIA MARIA, one of

the world’s leading international liqueurs.

DISARONNO is Italy’s original amaretto liqueur.  Since its creation in the

1500s, DISARONNO’s distillation process remains unchanged, but the drink

has been reinterpreted over time to captivate a global audience of

discerning cocktail drinkers.  Sweet, fruity and complemented by a warming

sensation, the fusion of almonds, Madagascan vanilla and caramelized sugar

ensure the liqueur is supremely stylish and full of character.  Highly

creative and enjoyed year round, DISARONNO is used in a wide variety of

cocktail recipes and can be mixed with fresh fruits juices, ginger ale,

sours or simply served on the rocks.  The possibilities to enjoy DISARONNO

are endless, and despite its distinctive nutty flavor, DISARONNO is

nut-free and safe for people with nut allergies.  Join us in The

Disaronno/Tia Maria International Liqueurs Room to experience the taste of

DISARONNO – capturing the spirit, flavor and dynamism of Italy.

Hendrick’s Gin Tasting Emporium

Star Sapphire Ballroom B, Fairmont Pacific Rim Hotel

Presented by Hendrick’s Gin

Hendrick’s tastes like no other gin precisely because it is made like no other.  A unique tale of two stills will be told today through a deconstructive taste experience that sorts the berries from the seeds and the roots from the fruits, botanically speaking.

Taste through various distillates to appreciate, as we do, the true magic of copper and witness the detail that happens in small batches in the mists of Ayrshire.

Come prepared to learn and discover what Hendrick’s is all about.  Prepare to leave delighted and possibly wanting more…

Weather forecast: rain expected

12:00 PM to 2:00 PM

Meet the Maker

Star Sapphire Foyer, Fairmont Pacific Rim Hotel

Presented by American Distilling Institute, broVo Spirits, Few Spirits, Legacy Liquor Store, Okanagan Spirits, Oola Distilery, Project V Distillery, San Juan Island Distillery, Skip Rock Distillers, Vermont Spirits Distilling Co. and Victoria Spirits

In the last decade, the number of small distillers in the United States and Canada grew from a few dozen to more than two hundred today, now making an array of products from white spirits such as vodka and gin to wide varieties of liqueurs, aged whiskeys and brandies. Tales of the Cocktail was founded on entrepreneurial spirit and in 2012 will give our attendees in Vancouver a special opportunity to meet the artisans of our countries craft distillers. Each craft distillery is producing alcoholic spirits in annual quantities of fewer than 50,000 gallons using only pot stills.

12:30 PM to 2:00 PM

A Mad Tea Party

Lobby Tent, Fairmont Pacific Rim Hotel

Presented by Beefeater 24

Join us for a spot of spiked tea with Beefeater 24!  Beefeater 24 is the inspired creation of Desmond Payne, the world’s most experienced Gin Master Distiller. Paying homage to James Burroughs’ father, a royal appointed tea merchant, its 12 botanicals include a unique blend of Chinese green tea and Japanese sencha tea.  It is the only gin to use tea in its botanicals, making it the perfect base for creative cocktails.  Sit in on an intimate gin education session with Tim Stones, International Ambassador for Beefeater Gin while sampling a range of tea inspired cocktails mixed by Simon Ford, Beefeater Ambassador for USA, Ryan Powell, Beefeater Ambassador for Canada, and Jacob Sweetapple, winner of the Beefeater 24 Gin & Tea International Cocktail Competition.

2:00 PM to 3:30 PM

Lifford Lounge

Star Sapphire Ballroom A, Fairmont Pacific Rim Hotel

Presented by Lifford Wines

Welcome to the #LiffordLounge!

We invite you to visit us where to experience new ideas in the realm of food and spirits pairing. We want to inspire you to investigate and interact with our Brand Ambassadors and other cocktail crafters, gather intelligence and use your imagination to create new cocktails.

U’luvka Vodka – a royal elixir distilled from rye, wheat and barley paired with a surprise savoury pairing

Bowmore 12 Year Old Islay Single Malt – a taste of Bowmore means a taste of Islay and what better pairing than a fresh oyster?

Forty Creek Barrel Select Canadian Whisky – unique in the world of Canadian whiskies due to its separate distillation of Rye, Barley and Corn, these elements make it a delicious match with Pulled Pork sliders with Forty Creek Barbecue Sauce

Luxardo – The Classic Italian Liqueurs.  The flagship Luxardo Maraschino liqueur. Refreshing Limoncello. Enticing Amaretto di Saschira.  The Classic Café Correcto with Sambuca dei Cesari.  Taste these classics and give it your own unique twist.

We invite you to taste these basic elements and use your imagination to create new cocktails to match with food that will intrigue your patrons when you return to your bar/restaurant.

Let us know what you come up with and send us your recipes for your chance to appear in our #LiffordLounge Cocktail Recipe book, and to win exciting prizes.

Around the World in Whisky Days

Star Sapphire Ballroom B, Fairmont Pacific Rim Hotel

Presented by The Balvenie ,Gibson’s Finest Canadian Whisky, Glenfiddich, Grant’s, Hudson, Tullamore Dew and Wild Turkey

No truer words are spoken than those which describe whisk(e)y as a spirit of place.

Join us for a tasty afternoon exploration around the wonderful world of whiskies to find out exactly what that means.

Learn how cultures, their customs and craft, align with regional nature and local geography to give us an exciting variety of unique spirits unified under the whisk(e)y umbrella.

Liquid examples will illustrate how place affects taste.

Pack for excursions to Scotland (The Balvenie, Glenfiddich, Grant’s) Ireland (Tullamore Dew) the USA (Hudson and Wild Turkey) and home to Canada (Gibson’s Finest Canadian Whisky).

Freddy May and Charlotte Voisey host.

3:30 PM to 5:00 PM

150 Years of Bacardi®

Star Sapphire Foyer, Fairmont Pacific Rim Hotel

Presented by Bacardi®

Established on February 4th, 1862, Bacardi® Rum has become synonymous with great parties and great taste. From the Cuban Revolution to Prohibition in the US, take a journey with Bacardi® through 150 years of history. At this year’s Tales of the Cocktail®, Bacardi® is celebrating its 150th birthday by showcasing four signature cocktails: the Cuba Libre, Daiquiri, Piña Colada and Mojito. With just a taste, visitors will experience the evolution of this remarkable spirit.

Havana Cultura

Lobby Tent, Fairmont Pacific Rim Hotel

Presented by Havana Club

Havana Club rum brings Havana, Cuba to the Fairmont Pacific Rim!  Stop by the Lobby Lounge Terrace to experience a little piece of Cuban culture. Listen to Cuban music and enjoy the newly released Havana Club 3 Year Old in a classic Cuban cocktail; or, have a Cuban cigar hand-rolled for you while sipping on Havana Club 7 Year Old. Discover what makes Cuba’s own Havana Club rum the best style of rum!

7:30 PM to 10:00 PM

Spirited Dinner® Series

Locations Vary

Presented by Appleton Rum, Beefeater 24, Belvedere Vodka, Bols Genever, Chambord, Hendrick’s Gin, Okanagan Spirits and Sazerac Company

Tales of the Cocktail® the world’s premier cocktail festival is proud to bring our  Spirited Dinner® series to Vancouver. The Spirited Dinners will be held during Tales of the Cocktail® on Tour Vancouver and showcase BC’s top restaurants and the art of cocktail and food pairing.

The Monday night of Tales of the Cocktail® on Tour Vancouver is when two of New Orleans’ greatest pastimes—eating and drinking—come together through the Spirited Dinner® series.  Each of the dinners happening around town will have it’s own special theme exploring topics like the American Whiskey, The Golden Age of Cocktails, Easts Meets West and much more.   Vancouver’s award winning chefs and world famous mixologists have crafted the menus, cocktail and cuisine. Join us at one of these spirited pairings and shake up your Tales of the Cocktail® on Tour Vancouver experience. The Spirited Dinner® Series ranges in price and are inclusive of tax and gratuity and reservations should be made directly with each Spirited Dinner® restaurant beginning December 20, 2011. In order to ensure an intimate dining experience, space has been limited and reservations are required.  For the full menu, please visit TalesoftheCocktail.com.  All Spirited Dinners will be held on Monday, February 13, 2012.

Genever Say Never

MARKET by Jean-Georges, 1115 Alberni Street. Vancouver, BC V6E 0A8, Canada

Presented by Bols Genever

Chef:  Wayne Harris

Bar Chef:  Jay Jones

$100.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (604) 695-1115

La Belle Époque hosted by Kale and Nori

Legacy Liquor Store. 1633 Manitoba St. Vancouver, BC V5Y0B8, Canada

Presented by Okanagan Spirits

Chef:  Jonathan Chovancek

Bartender:  Lauren Mote

$100.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (604) 331-7900

Belvedere Vodka Spirited Dinner® at Chambar

Chambar, 562 Beatty Street  Vancouver, BC V6B 2L3, Canada

Presented by Belvedere Vodka

Chef:  Nico Schuermans

Bar Chef:  Jacob Sweetapple

$110.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (604) 879-7119

East Meets West

Granville Room, 957 Granville Street. Vancouver, BC V6B 2C9, Canada

Presented by Beefeater 24

Chef:  Kye Agrios

Bar Chef:  Joey Donnelly

$100.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (6040 633-0056

HENDRICK’S SPIRITED DINNER®

West Restaurant + Bar, 2881 Granville Street. Vancouver, BC V6H 3J4, Canada

Presented by Hendrick’s Gin

Chef:  Quang Dang

Bar Chef:  David Wolowidnyk

$125.00 (inclusive of tax and gratuity)

Reservation Number:  (604) 738-8938

Sazerac, Southern Style

Hawksworth, 801 West Georiga St. Vancouver, BC V6C 1P7, Canada

Presented by Sazerac

Chef:  David Hawksworth

Bar Chef:  Brad Stanton

$125.00

Reservation Phone Number:  (604) 605-3325

Reservation Email Address:  sueyen@hawksworthrestaurant.com

A Spirited Affair

The Waldorf Hotel, 1489 East Hastings Street. Vancouver, BC V5L 1S4, Canada

Presented by Appleton Rum

Chef:  Cesar De La Parra

Bar Chef:  Steve Da Cruz

$95.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (604) 253-7141

Twisted Classics

The Refinery, 1115 Granville Street. Vancouver, BC V6B 2G6, Canada

Presented by Chambord Vodka & Collingwood Canadian Whiskey

Chef:  Kirk Morrison

Bar Chef:  Graham Racich

$85.00 (inclusive of tax and gratuity)

Reservation Phone Number:  (604) 687-8001

Tuesday, February 14, 2012

9:00 AM to 10:30 AM

Coffee Bar

Star Sapphire Foyer, Fairmont Pacific Rim Hotel

Presented by Amarula Cream, Frangelico, Irish Mist and Tullamore Dew

What is even better than starting your day with a freshly brewed cup of coffee? Well, at Tales of the Cocktail it’s starting your day at the Coffee Bar. Hosted by Frangelico, Amarula, Tullamore Dew and Irish Mist, these are morning coffees (cocktails!) that you don’t want to miss. From the classics to the nouveau, these will be sure to get you primed and recharged to start another exciting day at Tales!!

10:30 AM to 12:00 PM

Rum for All Face Off

Star Sapphire Ballroom A, Fairmont Pacific Rim Hotel

Led by Sean Ludford and Paul Pacult

Presented by Rum For All

Rum For All Face Off: can oak-aged rums match up against Scotch whisky, Bourbon, present as wide an array of oak-aged rum superstars to taste head-to-head with some great whiskies and brandies.

You’ll be tasting Appleton Estate Reserve, Brugal Anejo, Brugal 1888, Mount Gay Eclipse, Mount Gay Eclipse Black, Ron Abuelo Anejo and Ron Abuelo 7 Year Old.

Born to Mix: Spirits “Made” for Cocktails

Star Sapphire Ballroom B, Fairmont Pacific Rim Hotel

Led by Dushan Zaric

Presented by Campari

Some spirits spend a lonely life in the bottle until they are delivered into the glass. These spirits are enjoyed simply neat, with a splash of water or just a cube of ice as if to ease the transition out of this world.

Other spirits however are the party animals and shine best in company of others where they accentuate and illuminate. We have elaborate ways of looking at these spirits. Some are the muse that inspires us. Certain spirits are the paints in which we express our craft. Others are the marble from which we carve out our works of art. These spirits are the proven tools of every great bartender, and yes, they are best as means to an end.

BORN TO MIX – is a spirit tasting and cocktail workshop. Dushan Zaric will lead the audience through the world of contemporary and classic spirits to demonstrate what attributes to their mixability. From Chartreuse and Plymouth Gin to modern day Piscos, through New World Gins and artisan Liqueurs it seems that some spirits are just  ”born to mix”. Why are certain spirits iconic and what is the industry doing to provide us with new and better alternatives?

Attendees will follow down the rabbit hole through mixing and tasting. We will discover not only how these spirits were made but what makes them such good playmates. We will examine characteristics such as alcohol and sugar content; aging and infusing; steeping, fortifying, distilling and filtering to illustrate why some spirits work in cocktails better than others. See the distilled world through the eyes of a spirits expert, a master distiller and the cocktail craftsman. This seminar is a must for beginners in professional bartending while the advanced and expert bartenders have a the chance to articulate what their palates have only tasted.

Attendees will actively take part as tasters. Through the first hand experience they will learn how to taste spirits and liqueurs and how to apply this knowledge to their cocktail craft. This hour and a half workshop will not only open up a new world of flavor profiles but provide each attendee with personal real world guidance. Attendees will make better informed decisions in the flavor profiles of their cocktails and find that some of these decisions lower the bottom line. This seminar will change how you examine distilled spirits and give you applicable knowledge that you will carry for the rest of your life.

This is crucial knowledge for every working bartender. Knowing your spirits, their heritage and their best application will result not only in better service performance but also in better monetary compensation.

1:30 PM to 3:00 PM

Less is More – Alcoholic Dilution

Star Sapphire Ballroom A, Fairmont Pacific Rim Hotel

Led by Harold McGee and Audrey Saunders

Presented by Beefeater Gin

We’ve all heard that a few drops of water added into whiskey “opens it up”.  Ever wonder what that really means, and why?   Did you know that at least 80% of the “flavor” that we enjoy from food & beverage comes from what we smell?  How can we go about accessing more flavors from our beverage creations?

Harold McGee, world-renowned food science authority and author of the legendary “On Food and Cooking…The Science and Lore of the Kitchen”, and “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes” joins forces with Audrey Saunders to explore the chemistry behind the mysteries of taste, flavor & aroma— and together, offer insights & practical ideas which will enable you bring a better understanding to your own beverage work.

Tequila Evolved

Star Sapphire Ballroom B, Fairmont Pacific Rim Hotel

Led by Eric Lorenz, Charlotte Voisey and Iván Saldaña Oyarzábal

Presented by Milagro Tequila

How Tequila Evolved, How Tequila Cocktail have Evolved and How Tequila will Continue to Evolve

Agave genius Iván Saldaña Oyarzábal is flying in from Mexico to join Charlotte Voisey and Eric Lorenz for an invigorating discussion on the past, the cocktails and the future of tequila.

Ever wondered if the Mesoamericans discovered, fermented and even distilled agave beverages before the Spanish arrived in 1519?  If so, how long ago? And how has fermentation been intricately interwoven with the rise of civilization itself?  These questions will be explored in fascinating dialogue with Eric Lorenz citing provocative new research by archaeologists from the University of British Columbia.

Charlotte will be on hand for cocktail relief with silver, reposado and anejo tequilas.

4:30 PM to 6:00 PM

Bitter Not Twisted

Star Sapphire Ballroom A, Fairmont Pacific Rim Hotel

Led by Jacob Briars

Presented by Angostura Bitters, Bitter Truth Bitters, Fee Brothers Bitters and Peychaud’s Bitters

Almost forgotten by bartenders just a few years ago, bitters are now an important (some may say, too important) part of the craft bartenders arsenal. The array of new old bitters, and new new bitters, allows to add richness and complexity to drinks, and home made and ‘house’ bitters allow a bar to offer truly unique drinks that cannot be replicated by anyone else. But what makes a great bitters, and how should you go about making your own? And which of the modern bitters stand up to classic cocktails, and will stand the test of time? Join us as we explore the history, near death and current renaissance of the bitters craft, taste some of the best from around the globe, and make our cocktails more bitter, and less twisted.

Punch and Beyond:  Colonial American Drinks

Star Sapphire Ballroom B, Fairmont Pacific Rim Hotel

Led by Wayne Curtis

Presented by Brugal Rum, Canadian Club, Courvoisier and Makers Mark Whiskey

Punch is back! Modern topers have embraced the conviviality of the punch bowl over the last couple of years, and for good reason. What else were early North Americans drinking in the 18th and early 19th century? And why? The traveler Israel Acrelius noted some 45 drinks being consumed during his travel along the eastern seaboard in 1749, ranging from bombo to syllabub. Sweetened vinegars, called switchel, date to the Roman army, but the colonists found it could be mixed with rum to good effect. A hot drink called flip (a different creature than the late 19th century flip) involved beer, rum, molasses and a red-hot iron poker. This session will look at an array of early punches and other drinks, explore  how and of what they were made and provide ideas about how to adapt for modern tastes (and modern ingredients) some of the most intriguing and popular early beverages.

Attendees will get a solid grounding the historical basis of early mixed drinks in America. This historical context will suggest ideas for contemporary adaptations of these proto-locovore drinks.

7:00 PM to 11:30 PM

BC Bar Crawl

Locations Vary

Presented by Angostura Bitters, Belvedere Vodka, Fee Brothers Bitters, Licor 43, Sage and Sea Farms, Sobieski Vodka, T1 Tequila Uno, Taboo Absinthe

We are shaking up the BC Bar Crawl this year by sweetening the reward.  Win a trip to the 10th Anniversary celebration of Tales of the Cocktail® in New Orleans, July 25-29.

Everyone should sample the handiwork of the bartenders that are at the front of the city’s cocktail movement. To help you get a taste of this unique cocktail culture of British Columbia’s biggest city, we’ve organized the BC Brawl Crawl, a wild romp through the streets of Vancouver as we hit the city’s top bars. Join us as we sip our way through the city getting a taste of how cocktails are done Vancouver style.

With the generous spirit of our partners, each participating bartender has selected a spirit to create a new original creation to be served February 12th -15th.  On the night of the Tuesday, February 14th, you will receive a special price on the bars’ specialty cocktail.

Once you fill your passport with all BC Bar Crawl Participants’ special stamps, turn it in at the Farewell Vancouver, Hello New Orleans Brunch on Wednesday, February 15th to win the grand prize, a trip to Tales of the Cocktail® 10th Anniversary Celebration in New Orleans, July 25-29, 2012.

Complimentary admission for all.  Price of cocktails not included.  All specialty cocktails are priced at CAD $11.00.  Turn to page 8 of your program for a full list of BC Bar Crawl participants.

10:00 PM to 2:00 AM

Bitter Bash: The Official Closing Night Party of Tales of the Cocktail® on Tour Vancouver 2012

Location to be Announced

Presented by Campari International

Are you in love with Bitters? Or are you Bitter that you’re not in love?  Either way, come celebrate all things BITTER on this Valentine’s Day at the Bitter Bash as we bid farewell to Tales on Tour Vancouver 2012.  You don’t need romance on Valentine’s Day– you need bitters! Let go of sugary traditions in favour of bitter ones and lose yourself in Campari, Aperol, Cynar and more. Allow the bitterness to wash over you in contagious cocktails created by your all-star bartenders, inspired by these classic spirits that are anything but sweet.

So, if you LOVE bitters or just ARE bitter on this Valentine’s Day, come dressed in RED to revel in your LOVE of Campari, Negroni’s, Valentine’s Day and all things Bitter!  Your bitterness will be rewarded:  There will be prizes for the most exceptional men’s and ladies Red get-ups as well as some bitter-swag for all!

Enjoy syrupy cocktails, sickly sentimental snacks and sparkling small talk…..or not…Just wear red..in attire, and attitude.

Wednesday, February 15, 2012

10:30 AM to 12:30 PM

Bartenders’ Brunch

Owner’s Suite and Terrace, Fairmont Pacific Rim

Must take Rock Star Elevator located across the Flower Shop

Presented by Mott’s Clamato

The Caesar may have been invented by Walter Chell in 1969, but almost every bartender in the country has put their own spin on a signature Caesar recipe. So take the private elevator to the President’s Suite and start the day with a few of our favourite Caesars and enjoy some savoury snacks while you chat with friends to fill in the blanks from last nights’ festivities. Because Tales of the Cocktail on Tour Vancouver wouldn’t be complete without Canada’s Cocktail: The Caesar.

1:00 PM to 3:30 PM

Farewell Vancouver, Hello New Orleans

Chambar, 562 Beatty Street

Presented by Buffalo Trace Bourbon Whiskey, Fireball Cinnamon Whisky and Jazzmen Rice

As Tales of the Cocktail® on Tour Vancouver draws to a close, we’re inviting everyone to a final farewell with a little New Orleans flavor. Enjoy a traditional cochon de lait pig roast with Andouille sausage, Jazzmen rice and, of course, cocktails with Buffalo Trace Bourbon Whiskey and Fireball Cinnamon Whisky all set to the jazz and zydeco sounds of South Louisiana. We hope to see you there as we bid adieu to one cocktail festival and start looking forward to the summer for the 10th Anniversary Tales of the Cocktail® in New Orleans.

Some recipes for large batches of good-old holiday cheer! The big guy will be so drunk and happy! *o*

Feature LDB Product: “Woodford Reserve Bourbon”

For single serving:

“Don’t upset the Apple-Cart”

1.50 oz Bourbon

1.00 oz Masala Black Chai Tea Syrup*

0.75 oz Lemon juice

2.00 oz Apple cider

2 dashes Angostura bitters

Stir over ice in an old fashioned glass, garnish with a small sprig of thyme, sage or rosemary.

For 10 people:

“Don’t upset the Apple-Cart”

15.00 oz Bourbon

10.00 oz Masala Black Chai Tea Syrup*

7.50 oz Lemon juice

20.00 oz Apple Cider

40 dashes Angostura bitters

Stir in a glass pitcher gently with lots of ice, then remove half of the ice with a slotted spoon to avoid rapid dilution. Serve immediately.

Feature LDB Product: “Hornitos Gold Tequila”

For single serving:

“Desperado Diablo”

1.50 oz Hornitos Gold Tequila

1.00 oz Hibiscus Spice Tea Syrup* (contains all spice, cloves, cinnamon, and hibiscus flower herbal tea)

0.75 oz Lime juice

2 dashes Fee Brother’s Orange bitters

4.00 oz Fentiman’s Gingerbeer

Stir over ice in a tall collins glass, flower garnish.

For 10 servings:

“Desperado Diablo”

15.00 oz Hornitos Gold Tequila

10.00 oz Hibiscus Spice Tea Syrup* (contains all spice, cloves, cinnamon, and hibiscus flower herbal tea)

7.50 oz Lime Juice

40 dashes Fee Brother’s Orange bitters

5 bottles of Fentiman’s Gingerbeer (each bottle is 250mL/8.00 oz liquid)

Stir all ingredients, except for the gingerbeer, in a glass pitcher gently with lots of ice, then remove half of the ice with a slotted spoon to avoid rapid dilution. Serve immediately over fresh ice, and top with 4.00 oz Gingerbeer “to order”.

Featured LDB Product: “Captain Morgan’s Spiced Rum” and “Jagermeister”

For single serving:

“Bitter spiced Egg Nog”

1.50 oz Captain Morgan’s Spiced Rum

0.25 oz Jägermeister (acts as the “bitters”)

1.00 oz Vanilla Roiboos Tea Syrup*

Dash Lemon Juice

2.00 oz Heavy Cream

1 Whole egg + 1 yolk

Shake ingredients hard without ice, then with ice. Pour into a pretty coupe glass, punch glass or tea cup. Grate fresh nutmeg or cinnamon on top, depending on your preference.

For 10 servings:

“Bitter Spiced Egg Nog”

15.00 oz Captain Morgan’s Spiced Rum

2.50 oz Jägermeister (acts as the “bitters”)

10.00 oz Vanilla Roiboos Tea Syrup*

1.25 oz Dash Lemon Juice

20.00 oz Heavy Cream

10 Whole Local & Organic Free-Range eggs + 10 yolks**

The best way to mix all of these ingredients together is by emersion hand blender. This method will effectively blend and emulsify the eggs. yolks and cream together, to make a light, airy and fluffy egg nogg. You can create ice cold egg nogg by using the method of stirring with lots of ice, and removing the ice to avoid rapid dilution. Pour into a pretty coupe glass, punch glass or tea cup. Grate fresh nutmeg or cinnamon on top, depending on your preference.

Preparation instructions:

*Tea Syrups are really easy to make, and they add the perfect blend of spice, tannin, healthy characteristics, anti-oxidants and body to any cocktail or “virgin mocktail”. You may use any tea you wish, from Earl Grey to Orange Pekoe, or Peppermint to Chamomile.

Use this simple formula:

500mL hot water

4 tsps/4 bags of desired tea

Strain after 10 minutes.

Mix 500mL of hot tea, with 500mL of cane sugar, raw sugar or white sugar. Stir until sugar is dissolved. Refrigerate.

This formula creates 750mL of finished syrup.

**It is very important that raw eggs be kept cold at all times, whether the “egg nogg” is kept in the fridge, or the pitcher sitting on ice, it’s the most important thing to remember when working with perishable products.

*originally published in the Holiday Issue of Taste Magazine 2011*

HAPPY HOLIDAYS! DON’T DRINK AND DRIVE!

I wanted to share three cocktails that I created for a Madmen themed Christmas party the other day, hosted by Kale & Nori. They were all different inspirations, both NYC and cultural, and turned out deliciously! All my staff were dressed as professional 60′s biz-ladies, and with the addition of one old-timey male Bartender, and 2 really hot burlesque style go-go dancers, the party quickly turned into Madladies.

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“Madison 455″ – Inspired by the advertising firm “Sterling Cooper”, the fictitious catalyst in which the “Madmen” series was created from. From their company’s address at 455 Madison Ave in Manhattan, this is where the heart of the action occurred – the culture, the cocktails, the suited-attitudes, the creativity, and the New York state of mind. This cocktail is spirit-forward, NYC inspired, and built to last.

Stirred, short and neat, luxurious and rich – the style of a “Manhattan”, a classic from New York City.

Maker’s Mark Bourbon, Sweet Vermouth, “Bittered Sling” Moondog Bitters, Smoked Pepper and Black Cardamom Cordial, Osoyoos Cherry

“The Revolution” – Inspired by the 1960‘s revolution in every way, and its affect of popular culture. From flower-power, to ladies, to fashion, to diversity, this one has a bit of everything. Certainly a crowd favourite amongst the ladies and the gents!

Shaken, tall over ice, herbaceous and refreshing – the style of the Mint Julep’s cousin, “Gin Gin Mule”, a classic from New York City.

“Petalled” Gin, Mint & Wild Hops Cordial, “Bittered Sling” Grapefruit Bitters, Lime Juice, Ginger Soda.

“Classic Wall Street” - Inspired by the “work-hard and play-hard” attitude in the financial industry, and comes directly from a “Classic Martini”. This cocktail is not as “spirit-obsessive”, but more a comfortable balance between charm and sophistication.

Stirred, served neat, in a chilled champagne saucer – the style of a “Vesper Martini”, a classic from the era of James Bond.

Bison Grass Vodka, Gin, Lillet, Lemon Juice, Tangerine Peel & Mountain Honey Syrup, “Bittered Sling” Peach Bitters.

Punch has evolved past the sugary, bland cover-up job with floating citrus medallions and artificial flavours. Glossy, bright coloured liquids, flowing like a river throughout the “history of entertaining” has come to a screeching halt, but keep those giant fish bowls and antique ladles close. What was once a centerpiece of “flare and fire” for a dining audience, and a cheap ‘n cheerful way to keep guests engaged and glossy-eyed, while the alcohol-drip penetrates at a snail’s pace, has evolved into something new and elegant.

Modern appreciation of the punch is certainly attributed in part to creative bartenders, who have helped propel this veritable trident as it emerges from a complex sea of sweet, boozy liquid. However, my Grandmother was a foremost authority on punch as well, in fact several home-entertaining women during the “casserole age” of the 1950s held a similar title. A collection of ingredients that created volume, colour and sweetness without any rhyme or reason, but certainly showed off artistic bowls and art deco serving pieces. A coup d’état was waiting in the wings, as the vary idea of a traditional punch is so brilliant that going back to the drawing-board to strategize its revolution was important. David Wondrich, author of “Punch: The Delights (and Dangers) of the Flowing Bowl” (Perigee Trade, 2010) teaches us about its historical origins throughout American Cocktail History, and its continued influence on our current imbibing trends. Punch is the quintessential mixture of flavour and complexity in a simple-assembly DIY cocktail, and has been for hundreds of years. Delicious and well-balanced punch is a perfect fit for our needs, as we the curious spirit-loving-society have become increasingly obsessed with quantity and perceived value. The Milk Punch (circa 1949), Planter’s Punch (circa 1908), and Fish House Punch (circa 1732) are notable examples amongst hundreds. With our adaptation of classic technique and style, we are able to substitute in our simple yet sophisticated ingredients to help shape the cocktail-consuming market.

If you take a look at its proposed Eastern origins, the punch could be attributed to the Hindi word, “panch” – a combination of five equally important ingredients: sugar, citrus, tea, spices and spirits. This is how I have come to love punch, while being the easiest formula to develop recipes for clients. Using these step-by-step instructions for “single-serving” punch cocktails, you will have the necessary skills to fill your guests glasses with aromatic ambrosia. For large format (punch bowl), simply multiply ingredient by number of people.

1. 1.00 oz sugar: the expression of palate “lusciousness”, and an important component in achieving balance. Sugar syrup is created using a ratio of 1 part sugar to 1 part water until dissolved. Sugar can also be expressed in a recipe using “preserves”, jam or jelly. Usually 2 tablespoons equals 1 fluid ounce of sugar.
2. 1.00 oz citrus: fresh citrus is a must, most commonly lemon or lime juice. Citrus reacts with the sugar to achieve balance. The relationship between sugar and citrus is an important one; a simple correlation of “acids” and “bases”. A critical ratio of 1 part sugar to 1 part acid is required to achieve balance. Grapefruit and orange juices may be used as well, but these are more “citrus flavour mixers” and do not provide the same acidity levels as lemon or lime juices.
3. 2.00 oz cold tea: take your favourite tea, and create “iced tea” to add to your punch. Use this formula: 7 tsp (loose tea) or 7 tea bags to 1L of hot water. Following the brewing time instructions for the type of tea you’re using, strain and chill. You can also use your brewed hot tea as the water component in your sugar syrup recipe (above) to create a tea syrup.
4. Dash of spice: my favourite way to develop “spiciness” in a cocktail is by grating fresh hard spice, like cinnamon or nutmeg, right on top of the cocktail. Alternatively, you can use a dash of Angostura Bitters or another type of bitters to achieve a subtle spicy layer.
5. 2.00 oz spirit: classic recipes tend to focus on dark spirits, like brandy, rum, cognac, whiskey and bourbon, but modern recipes make use of all spirits, in every category.
6. Other ingredients: topping the punch with a touch of effervescence is wonderful. An ounce of Ginger beer, sparkling lemonade, or soda to each individual glass before it reaches your guest. A couple of chilled bottles on stand-by next to the punch bowl is a great idea.

Using the “panch” formula, we can make use of local product and great ingredients. Groups from 2-100 people will be seriously impressed by the true “home bartender”. Wherever your local BC Liquor Store is located, using listed ingredients found in all BC Liquor Store outlets across the province can create something special this holiday season. Be creative, be fearless, and be responsible.

**originally published in the Holiday Issue of Taste Magazine, 2011**

Kale & Nori co-owner Lauren Mote has been an intricate part of the food and beverage industry for over 12 years. Spanning her knowledge and enthusiasm between Toronto and Vancouver, she has devoted her expertise to Le Select Bistro, Lumiere, Goldfish Pacific Kitchen, Hawksworth Catering and Chow Restaurant. From 2009-2011, Lauren has been behind the critically-acclaimed cocktail program at The Refinery, having written over 20 lists, and 240 contemporary cocktails using at least 50% homemade products like bitters and fermented sodas. She’s also the founder of the Cocktail Kitchen Series, Vancouver’s largest and longest running cocktail and food pairing competition, now heading into it’s third season. As a certified Sommelier and award-winning Mixologist, Lauren is able to provide an innovative and unique service for Kale & Nori clients. Being one of Canada’s foremost mixologists, Lauren continues to shape the way Vancouver consumes cocktails. Several of Lauren’s award-winning cocktails are developed using avant-garde mixology, “tasting note” deconstruction, and culinary theory. Lauren is also an accomplished writer, and Director for the CPBA – The Canadian Professional Bartender’s Association (founded 2010).

Kale & Nori co-owner Jonathan Chovancek has over 16 years experience cooking across Canada in such award-winning, ingredient-driven restaurants as the Relais & Chateaux Aerie Resort, Sooke Harbour House, Eigensinn Farm, Avalon, Zambri’s, and King Pacific Lodge. From 2005-2011 Jonathan was Chef de Cuisine at Culinary Capers Catering, Vancouver’s most prestigious catering company. Here, Chef Jonathan was responsible for the development and execution of its cuisine and creative menu development. During the 2006 and 2008 Olympic Games, Jonathan led Culinary Capers teams to Torino and Beijing respectively, where he earned rave reviews from a discriminating international clientele on both occasions. Of course, his skills were in full force throughout Vancouver’s 2010 Olympic Games. Over a two-week period, Culinary Capers served an incredible 59,279 people at 578 events. Two months later, Jonathan’s food and wine pairing skills won the top prize at the the 2010 Vancouver Playhouse International Wine Festival Vintner’s Brunch. As one of the Vancouver’s top catering chefs, Chef Jonathan is sought out as an expert speaker and instructor – teaching thousands about catered arts in Las Vegas for the past 6 years at the Catersource – International Caterers Association conference. 2010 saw Chef Jonathan as the expert chef/host on CBC’s ground-breaking documentary, Village on a Diet, which was watched by over a million people weekly from coast-to-coast. Jonathan has contributed recipes to the best selling OceanWise Cookbook, B.C. Almanac, Popler Grove Winery and CBC’s Live Right Now national campaign for promoting healthy lifestyle. Jonathan is a regularly featured guest on CityTV’s Breakfast Television as well as CBC’s Steven & Chris Show. Jonathan’s uniquely creative spirit, dedication to a healthy lifestyle and passionate organic philosophy have evolved into a gospel that he lives by, in both his personal and professional kitchens. He is committed to using the freshest possible ingredients and can be found shopping daily at Granville Island Public Market and local Farmer’s markets. Jonathan is a consultant with Growing Chefs, a Vancouver-based non-profit society that brings professional chefs into elementary school classrooms to teach children how to plant, maintain, harvest and enjoy the bounty of their very own urban vegetable gardens. In his personal time, Jonathan is a world traveller, guitar player, and fitness fanatic, who relies on healthy food to fuel his energetic lifestyle!

Testimonials:

Refreshing Asian Fruit Desserts, Special to the Vancouver Sun, by Nathan Fong

http://www.vancouversun.com/life/Refreshing+Asian+fruit+desserts/5127613/story.html

Why are Vancouver’s vegan crowds forced to hunt for a meal? The Globe and Mail, by Alexandra Gill

http://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/why-are-vancouvers-hungry-vegan-crowds-forced-to-hunt-for-a-meal/article2099448/comments/

Vegan Dinner at the Workshop with Kale & Nori, The Vegan Project, by Jessica Grajczyk

http://theveganproject.ca/vegan-dinnery-party-with-kale-nori-culinary-arts/

BC Shellfish Festival 2011, Vancouver Sun, by Nathan Fong

http://communities.canada.com/vancouversun/blogs/whatscooking/archive/2011/06/22/the-bc-shellfish-festival-2011.aspx

For more information, head over to the Kale & Nori website – www.kaleandnori.com

Celebrate BC shellfish during World Oceans Month

Festival provides venue for farmers and chefs to present sustainably raised BC shellfish to the public

For immediate release

Wednesday, June 1, 2011

Comox, BC- June is World Oceans Month, designated by the UN to bring attention to the ocean’s inhabitants, its importance as a resource to protect and the bounty it provides. There could be no better place to celebrate than the BC Shellfish Festival. Meet a farmer and savour the freshness of the sea while enjoying the best BC has to offer in live music and culinary demonstrations during an unforgettable day. On Saturday, June 18 in Comox Marina Park from noon to 10pm, guests will be immersed in all things shellfish, a unique opportunity to taste and learn more about sustainably grown BC shellfish.

Live music from the Luke Blu Guthrie Band, Nanaimo’s Skagway and the popular Blackberry Wood from Vancouver will take the stage throughout the festival day. Cooking demo’s will be offered by top chefs including Jonathan Chovancek, chef on CBC’s Village on a Diet, providing culinary tips from the pros on preparing BC shellfish products like sea cucumber, geoduck, mussels, oysters and scallops. Programs including the Vancouver Aquarium’s Ocean Wise, DFO, Comox Valley 30 Day Food Challenge and others will be on site educating guests while they nibble on delectables like oysters rockerfeller, steamed clams, and scallop ceviche. An oyster shucking competition will send the winner to represent BC at the International Oyster Shucking Competition in PEI in September, and a beer and wine garden will help foodists wash down the many flavours with a perfect finish. Local restaraunts are set to compete in a chowder competition for bragging rights as the best seafood chowder in the Valley. A kid’s area will be on site with face painting, a touch tank from Vancouver Island University’s Centre for Shellfish Research and an arts and crafts booth run by 4Cats Art Studio.
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The BC Shellfish Festival is a non-profit society with the purpose of positioning itself as a unique culinary event that highlights the province of British Columbia’s shellfish farmers and chefs. To learn more about the 2011 BC Shellfish Festival visit www.bcshellfishfestival.ca, become a fan at facebook.com/bcshellfishfestival or follow us on twitter.com/BCSFestival

Well hello friends, it’s that time of year again where all of us get together and celebrate what it means to take care in what we produce. Vancouver Craft Beer Week, May 6-14 2011 both schools and celebrates with all people that love craft brews.

The Refinery is offering a really cool Cocktail Kitchen on May 11 featuring beer cocktails (by Lauren Mote) and a vegetarian thai menu (by Ben de Champlain).

Three courses and three paired cocktails using Driftwood Brewery products at $45 a head. Sounds yum.

For more information and to purchase tickets, please visit here

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A little bit about Cocktail Kitchen:

Each month, a bartender is paired with a different spirit, and a different country – this will be repeated 4 times a month with a different bartender each Wednesday March 2011-September 2011. Guests are invited to come down and experience the interactive teachings of the featured bartender, who will attempt to effectively pair the featured country’s menu, with a set of three cocktails using the featured base spirit. Plus, there’s another spin: the bartenders will shop at The Refinery – it is mandatory that each cocktail include a Refinery house bitters. One week prior their Cocktail Kitchen, the bartender will be able to score 1 oz x 3 types of bitters/vermouths/tinctures available at the Refinery for cocktail testing. The Refinery’s Bitters Program inventory currently sits at 19 types.

Concept & Rules:

3 cocktails, submitted at least 48 hours in advance – including methods, names, recipes
the cocktails will be paired to the featured 3 course tapas-style dinner, the menu of which bartenders will know about 1 week earlier
each cocktail must include a Refinery bitters/vermouth/tincture
each Wednesday, guests will be given a score card, rating the bartender in the following criteria:
* Presentation
* Taste
* Originality
* Delivery: Knowledge, Speed, Presence, Showmanship, Inspiration, Passion
* Prize each month
bartenders will change monthly, giving most an opportunity to participate in the program
bartenders will be given a bar tab just for participating, and gift from the monthly liquor sponsor
the end of the sixth month, and seemingly covering 6 different regions/countries and spirits, the 4 highest scoring bartenders will compete in the showdown – sponsored by Flor de Cana Rum, The Kirkwood Group  &  TIKI Polynesian Cuisine.The slate is wiped clean, and through the same weekly format, September 2011′s competition can be anyone’s game.

The grand prize will be a trip to Nicaragua for the winning bartender with Flor de Cana. There will also be the same prize available for a lucky guest whose name is pulled from a live random raffle in October 2011.

Cost:

$35 per guest ($45 for Vancouver Craft Beer Week – includes fourth course and fourth cocktail)
30 seats available each week. Tickets are available through the Refinery by calling 604-687-8001, or buy online PayPal service, located here