Classic Cocktail Menus, Tales of the Cocktail Apprentice Program and NRA's 2011 Trends
Kathy Casey Food Studios and her cocktail team, which in this case included Ryan Magarian and Christy Pope, launched a return to the classics cocktail menu at all Fairmont Hotels & Resorts internationally in a program that includes recipe development and staff training. Drinks include some neglected favorites like the Canadian original Bloody Caesar.
Applications are now open for Canadian bartenders to join the Cocktail Apprentice Program at Tales of the Cocktail on the road show in Vancouver next March. Eligible bartenders must be Canadian residents to apply and only six cocktail apprentices will be selected. For more info, click here.
New National Restaurant Association research shares what bartenders already know: artisan spirits, locally produced wine and beer and culinary cocktails are among the top 20 restaurant menu trends to look for in 2011. The association surveyed more than 1,500 professional chefs on which food and drink items will be hot trends in restaurants next year. The NRA asked 1,527 American Culinary Federation member chefs in October to rate 226 individual food items, beverages, cuisines and culinary themes. The results: micro-distilled spirits ranked as the No. 1 alcohol trend and No. 11 on the list of all 226 survey items. Culinary cocktails made with fresh ingredients, beer and food pairings, the concept of mixology, craft beer, regional cocktails, gluten-free beer and organic wine were found among the top 50 trends in the survey, as well.