NorthWest Stir For Culinary Professionals

Celebrate Mardi Gras

Fat Tuesday is right around the corner, Feb. 21. Northwest mixologists are putting creativity to the test with tempting liabations.

At BOKA Bar Manager Mi-Suk Ahn, a well-known Seattle mixologist, has developed her spin on a specialty Hurricane cocktail, blend of light rum, prickly pear fruit, simple syrup, orange juice, lime juice and topped with BOKA beads. Price is $5 on February 21 from 10 a.m. until close.

Speaking of Mardi Gras.....This Feb. 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 sotre at this summer's 10th 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 Talesof theCocktail.com for $195 plus service fees. The pass gives guests full access to all Tales of the Cocktail on Tour events including seminars, tasting rooms and parties.

Red Velvet 'tini

In time for Valentine’s Day…a new cocktail designed to liven up your celebration. Created at Puck’s Five Sixty restaurant in Dallas, here is the recipe for the "The Red Velvet Martini":

4 oz of Wolfgang Puck Double Blend Mocha

1 ½ oz of Vodka

½ oz of Chambord

3 fresh raspberries (muddled)

Put all the ingredients in a Martini shaker and shake well for well for 10 seconds. Strain and pour into your favorite Martini glass.

Bold and heartwarming

Redhook continues to release new offerings, expanding the line rooted in Northwest heritage.

Under the "bigger is better" banner, Redhook brings out its 22-ounce bottle offering in Pilsner and IPA to go with the earlier released ESB.

Winterhook is also available in the larger format for the dark and rich, slightly naughty and very nice brew. Every winter the Winterhook recipe changes. This year's rendition has a rich body with nutty and malty backbones and a spicy hop finish. It is also available in 12-ounce bottles and on draught.

Bend to host the Toast

The Toast of the Town! June 23-24, the Northwest Spirits and Mixology Show is bringing the cocktail world to Bend, Oregon. This is Central Oregon’s chance to meet and mingle with some of the Northwest’s most exciting, talented craft distillers and bartenders, and sample more than 75 varieties of Whiskey, Brandy, Liqueurs, Vodka, Gin, Mezcal, Tequila, and Rum that represent the Northwest and beyond.

For the second year in a row, The NW Spirits and Mixology Show is pleased to partner with the hugely popular “Bite of Bend” in continuing to showcase the Northwest tradition of superior mixology and craft distilling. Attendees pay an entrance fee of $15 to access the show, which is good for both days of the event.

The show will feature a Bartender Brawl Competition, where attendees can sample spirits and cocktails from 40 distillers from around the country, a VIP Lounge sponsored by Bendistillery, and a Feature Bar with specialty cocktails created and staffed by the premier, award winning bartenders from the Northwest.

The mélange of Master Distillers, Craft Bartenders and Connoisseurs, will spark interest, educate, and tempt palates with eloquently designed cocktails, distilling education, and spirits tastings. The attending collection of craft artistry represents the cutting edge of the cocktail culture.

For information about participating in one of our sponsorship opportunities for the 2012 show, contact Events@Drink-Think.net.

New tasting room in Seattle

Based in Woodinville, Patterson Cellars has opened a second tasting room in the heart of Seattle, on Western Avenue below Pike Place Market adjacent to the Pike Street Hill Climb. The tasting room is located in the former Spanish Table space, which relocated across the street.

Recognized for its range of value-priced, award-winning wines, Patterson Cellars has been producing New World-style reds and whites for over 12 years in Woodinville. To help bring their wines to out-of-state visitors, the Washington winery is capitalizing on the thriving tourism at Pike Place Market, which sees an estimated 10 million visitors every year, making it the single best place to introduce palates to Washington’s extraordinary wine industry.

Doubling as a showcase for local artists, Patterson Cellars’ tasting room boasts a contemporary, modern-industrial vibe, with floor-to-ceiling windows over two floors allowing in an abundance of natural light. The wine-barrel tables lend a homey, rustic touch to the space. At 1,800 square feet, the facility is ideal for private parties of up to 100 reception-style and 50 seated, and has a full catering kitchen.

“We’ve actually had our sights set on this location since 2006 and couldn’t believe that it finally became available. It took over a year to get moved in, but it was well worth the wait to become part of Seattle’s most iconic institution,” continues Patterson.

Initially, Patterson Cellars will pour their 2007 Syrah, 2008 Forbidden Red, 2008 Cabernet Sauvignon and 2009 Chardonnay. Fans and new friends of the winery will be able to enjoy these and more at the Grand Opening celebration:

Tasting Room Grand Opening Party
When: Saturday, January 29, noon to 8 p.m. and Sunday, January 30, noon to 5 p.m.
Industry only: Monday, January 31, noon to 7 p.m.
Wine: Complimentary tastings, including current releases and yet-to-be-released Rosé
Food: Complimentary bites provided by Volterra Restaurant

Patterson Tasting Room
Location: 1427 Western Avenue, Seattle
Phone: 206.724.0664
Website: www.pattersoncellars.com
Winter Hours: Thursday to Saturday, noon to 6 p.m. and Sunday, noon 5 p.m.; check website for current tasting room hours
Private Functions: 100 reception-style; 50 seated. Facilities include full catering kitchen

A global tour with Bloody Marys

While Americans generally enjoy Bloody Marys made with vodka, tomato juice, Worcestershire and a creative blend of spices, countries around the world have taken to putting their own geographic spin on this classic cocktail, offering up gin and tequila inspired Bloody Marys.

“The wonderful thing about the Bloody Mary is that there is no right or wrong way to make them,” said Demitri Pallis, founder of Demitri’s Bloody Mary Seasoning. “For this reason we have seen different countries, and even regions, make their own variations on the libation. For instance, you can easily substitute the spirit, or even the juice, in a Bloody Mary, but by keeping the same seasoning base you will have a spicy and savory cocktail every time.”

Below are Demitri’s favorite Bloody Mary recipes from around the world:

Mexico: Bloody Maria

Mexico’s version of the Bloody Mary adds a little extra spice and substitutes tequila for vodka.

Recipe:

2 teaspoons Demitri's Chiles and Peppers Seasoning

1.5 to 2 ounces tequila

Fill glass with tomato juice leaving room for ice

Stir Well
Add ice

Garnish with spicy green beans and a lime squeeze

Canada: Bloody Caesar

Known as Canada’s official cocktail, the Bloody Caesar replaces tomato juice with Clamato juice.

Recipe:

2 teaspoons Demitri'sClassic Recipe Seasoning

1.5 to 2 ounces vodka

Fill glass with Clamato juice leaving room for ice

Stir Well
Add ice

Garnish with acelery stick

Great Britain: Gin Mary

The Gin Mary simply substitutes gin for vodka in a classic Bloody Mary. Demitri suggests:

Recipe:

Run lime wedge along rim of 12-16 ounce glass

Press glass into saucer of Demitri's Rim Shot Rim Salt

Add the following to a shaker-can and shake:

o 2 teaspoons of Demitri's Extra Horseradish Seasoning

o 6-8 ounces tomato juice

o 1-2 ounces quality gin

o Ice

Pour mixture into rimmed glass and garnish with celery.

For more recipes and product information, visit www.demitris.com