Monday, July 19, 2010

Questions Answered! The How's & Why's of Cocktails

I'm really excited about Tales of the Cocktail this week! Trying to find the time to attend all the seminars, tasting rooms, events and parties is a challenge but one I'm happy to tackle!

One of the seminars I'm really looking forward to is called The How's and Why's of Cocktails…an exploration of techniques, ingredients, and methodology. It's a seminar geared towards bartenders (which as you know I'm not) but it speaks to my "foodie" side which is how I got interested in cocktails in the first place. The same interesting layers of flavors that you create when you saute, roast and braise are what I find in those cocktails made by people who really know their craft.

And speaking of people who really know their craft the seminar features Harold McGee, Audrey Saunders and Tony Conigliaro!

Harold McGee may be best know for his book On Food And Cooking: The Science And Lore Of The Kitchen. A food scientist and writer he has been recognized for his studies and knowledge by the likes of the James Beard Foundation & International Association of Culinary Professionals. He writes a weekly column for the New York Times and articles for a slew of other culinary oriented magazines. His insights are going to be really interesting and I'm looking forward to his discussion.

Audrey Saunders is owner of New York's Pegu Club, an institution in classic cocktails and a pilgrimage for most who are serious about their libations.   Audrey's ability to craft cocktails is no secret, her drinks are replicated by the world's best (I just had "Audrey's Gin Gin Mule at the newly opened Prescription Lounge in Paris, France last week!). Her thirst for knowledge is contagious and her ability to teach is impressive. Any seminar with Audrey is going to be fun, informative, fun, well researched and fun!

Tony Conigliaro is owner of 69 Colebrooke Row, one of London's premier establishments for original hand crafted cocktails. He has been in the industry for years and is know for creating drinks that are inspired and executed scientifically. His libation the No5 Champagne Cocktail has received much attention for it's ability to mimic the perfume of the same name.

Regarding this particular seminar (the only one Conigliaro is giving as far as we know) Tony mentioned to us that he's looking forward to discussing new and interesting concepts that will be simple and very usable by bartenders to get better use of their products. He's excited to work with Audrey and Harold "because I always feel I learn something as well". I think we'll all be learning a lot this this Friday!

At the time I wrote this there were less than 20 tickets left, grab one if it's not soldout!

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