The 2012 Movers & Shakers event was an absolute blast! Overall, the function was well organized and executed!
$35.00, 13 cocktail samplings + $5.00 for 3 extra tickets.
The competing mixologists presented beautifully creative libations paired with lovely amuse-bouche.
The Participants:
Aquitaine, Avery Bar, Capers Catering, Casablanca, Common Ground Bar & Grill, dbar, Eastern Standard, Gaslight Brasserie, Hamersley's Bistro, Off the Vine Catering Group, Red Lantern, Scholars
The Sponsors:
Angels Envy Bourbon Whiskey, Berkshire Mountain Distillers, Avion Tequila, Zyr Russian VodkaVoted Crowd Favorite:
Congratulations to Hugh Fiore of Eastern Standard!!!
Eastern Standard
The Drink:
"The Starry Night"- A Greylock gin & raspberry preserve cocktail with star anise & lemon juice.
It was an interesting cocktail, though I am not much of a gin-drinker nor a star anise fan.
The Amuse-bouche:
A simple prosciutto and cheese platter
dbar
The Drink:
Huckleberry and rhubarb Zyr vodka martini with floating berries. A frothy, "sherbert-esque" cocktail which conjured memories of sherbert punch served at kids' parties....with a buzz.
The Amuse-bouche:
Salted pretzel rolls served with a creamy, spicy brown mustard dipping sauce.Aquitaine
The Drink:
Bully Boy white rum, citrus juice (lemon, lime, and grapefruit) & basil, garnished with Buddha's hand fruit zest!
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| http://www.alwaysfoodie.com/entry/squid-with-zest-of-lemon-buddha-hand/ |
I loved this cocktail! First, I can appreciate a herbal cocktail. It always adds a unique twist. Second, I was also very interested to learn more about the Buddha's hand fruit which an exotic (in origin and appearance) citrus fruit with finger-like projections.
It is only in season 1 month out of the year. The kitchen at Aquitaine procured a good amount and froze them for future use. I'm anxious to see what dishes and cocktails they create!
The Amuse-bouche:
A simple crostini with prosciutto and minced roasted peppers.
The Beehive
The Drink:
"On my Way"-created by Nate Hayden
Bully Boy white rum, Grand Marnier, Dolin blanc vermouth, and an elixir from Trinidad (Matouk's Mauby concentrated drink), garnished with an orange twist.The Amuse-bouche:
Delicious pork ribs with honey drizzle.
Red Lantern
The Drink:
This was the most unique concoction of the evening, made with plum wine, mango nectar, St. Germain and sriracha!
The Amuse-bouche:
A rich salmon tartare with kimchi and a sriracha cream sauce. This was my favorite dish of the evening-a perfect blend of heat and richness!
The Avery Bar (@The Ritz Carlton Hotel)
The Drink:
"Whiskey Flower Margarita"- Bully Boy white whiskey, fresh squeezed grapefruit and lime, lavender, vanilla, simple syrup, topped with seasalt & lavender foam.
The Amuse-bouche:
Citrus-cured salmon crudo with ginger crème fraîche and vanilla lemongrass vinaigrette. Fresh and simple.
Off the Vine Catering Co.
Off the Vine creatively incorporated Zyr Russian vodka into it's ceviche dish. Scallops, calamari, banana peppers, green olive, and red onion were marinated in a spicy vodka cocktail sauce which was to be taken as a shot after finishing the seafood.
Gaslight Brasserie
The Drink:
Described
by the mixologist as a modified, sweet Manhattan- rye whiskey, lemon
juice, honey liquer, poured over muddles blackberry.
The Amuse-bouche:
An amazingly moist, well-seasoned, smoky duck served on a crostini!
Scholars American Bistro & Lounge
The Drink:
An interesting concoction made with Bully Boy rum, mango puree, lemon juice, Chartreuse, and kumquat garnish. Beautiful color and flavors caused this cocktail to stand out amongst the group.
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| This was the most avant garde station at the event! |
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| The charming Chef Michael Oliver hard at work! |
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| Me and Chef Michael Oliver |
The Amuse-bouche:
Rock shrimp and scallop ceviche served over plantain tostones. His salsa verde (for which he was extremely proud) really boosted the dish! The verde was made with serrano peppers, tomatillo, cumin, and cilantro.
The Common Ground Bar & Grill
The Drink:
A cool blueberry cocktail made with Zyr vodka served with a pearl of homemade blueberry ice cream! The pearl was the best component!
The Amuse-bouche:
Moist pulled cider-braised pork topped with a creamy blue cheese drizzle on a buttery crostini. The thin cut parsnip chips added some crunch. The apple cider glaze was also poured over the dish. It was delicious!
Hamersley's Bistro
The Amuse-bouche: A bright curried, large grain couscous with spring veggies (green beans, peas, bell peppers) served with a table side prepared pan-seared scallop. Fantastic!
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| Prepping the curried couscous! |
Casablanca Restaurant
The Drink:
Bourbon, syrian flower tea and anise. A refreshing cocktail to accompany...
The Amuse-bouche:
Pulled pork topped with an
orange tzatziki sauce served in a wonderfully flaky pastry dough shell.
Simply lovely and full of flavor!
Capers Catering
The Drink:
"The Mandarin Stinger"
My favorite cocktail of the evening because Ginger and Rosemary both always pulls at my heart strings!
This drink was the ultimate and won my vote!
The Voting Station:
I wish I could attend this year, it looks like lot of fun. I will be in Boston, the week after the 2013 event. Have fun!
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