Cocktail Kitchen Series 2 finales begin tonight
- by Shawn Conner/photos by Robyn Hanson
Lauren Mote hung up her towel as The Refinery’s bar manager last month, and to commemorate the occasion (or maybe just because she really, really likes making cocktails) the mixologist was the guest bartender last Wednesday night (Aug 31) for the last night of the Cocktail Kitchen Series 2 before the finals. The theme of the month was Moroccan food and Cointreau liqueur, and of course Mote rose to the occasion with a clever and tasty cocktail to go with each of the three courses.
- Orange and ginger braised chicken with saffron The Refinery. Robyn Hanson photo
Arguably the person most responsible for helping grow and promote Vancouver’s cocktail culture, Mote will pursue a new career as caterer with her company Kale & Nori.
In the meantime, life, and cocktails go on, and tonight (Sept 7) is the first night of the four finals for The Cocktail Kitchen’s second series. Four bartenders, as voted by patrons, will take turns competing to win a trip to Nicaragua and a visit to the Flor de Cana Rum distillery. One lucky Cocktail Kitchen attendee will also win; the winners will be announced at The Refinery’s Flor de Cana Rum finale party on October 11 2011.
The competing bartenders are Colin MacDougall of the Blue Water Cafe (tonight, Sept 7), Shaun Layton of L’Abattoir (Sept 14), David Bain from Uva Wine Bar (Sept 21) and Tanya Roussy of Maenam (Sept 28).
Tickets are available through The Refinery via phone and website. The $50 ticket includes a “welcome” cocktail-canape pairing by Refinery Bar Manager Graham Racich and Chef Kirk Morrison, plus three courses of tropical Polynesian “Tiki” inspired cuisine, and three paired Flor de Cana Rum cocktails by the competing bartender.
The menu for the September finals of Cocktail Kitchen Series 2:
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
