ROCKS STARS – TALES OF THE COCKTAIL 2010 TOP 5

By David Ransom

Photo courtesy of Tales of the Cocktail

Rules are made to be broken, and while Rocks Stars, originally conceived as a profile column focusing on “Movers and Shakers” in the sprits industry, will for all intents and purposes remain that way, from time to time I may just throw in some thoughts on experiences I have along the spirits trail that I find need some play.

To that effect, I would like to bang a few keys on the keyboard, updating you on this year’s 8th Annual Tales of the Cocktail conference held in New Orleans this past hot and steamy week, by bringing to light what I consider to be the week’s top five events:

Here we go, in no particular order, except the last one:

5. Wednesday evening’s Beefeater Welcome party. Held in the New Orleans Contemporary Arts Center, This “welcome party” had it all: Alice in Wonderland characters floating through the room, trapeze artists floating through the air, and some beautiful cocktails with the “always classic” Beefeater gin, made by some of the world’s great bartenders, like Jamie Gordon and Audrey Saunders, while others, like Tony Abou-Ganim and Dale DeGroff roamed the room. A great way to kick into the week’s festivities.
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PLAY WITH ARTICHOKE LIQUEUR, WIN LOTS OF LIRE

Cynar sponsors New York City Cocktail Competition With $1,000 Prize

Dear New York Area Bartenders,

Lemons, limes, oranges, cucumbers all go just fine in cocktails but it’s time to try something new…the artichoke.

Think your palate and mixing skills are up to the challenge of putting together a drink made from Cynar (www.heaven-hill.com)? It’s not tough to love the Italian aperitif made from a blend of artichoke leaves and herbs infused in an alcohol base. People have been loving it since it was introduced in Italy in 1949 and Cynar quickly became a favorite sipped on the rocks, with soda or cola; but it’ll be even more interesting to see what else you can do with it.

Your colleagues will be the judge when they gather at Trump SoHo (www.trumpsohohotel.com) on August 23rd and they’re surely eager to taste test what you’ll bring to Cynar’s cocktail competition, co-sponsored by the USBG NY chapter. So grab a bottle of Cynar, and no more than five other ingredients (including: bitters, syrups, rimmers, garnishes and other toppings) and show us what you’ve got. Your creation could win everyone’s approval, and $1,000 in the process.

Here are the rules and the entry form:
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NEIGHBORHOOD WATCH

Using Social Media to Monitor Your Competition
By Jeffrey J Kingman, CEO Chalkboarder

Most Chefs and Restaurateurs are strong competitors. Our restaurant communities may be full of camaraderie and industry friendships but, like street pickup basketball games on the corner, we’re highly competitive. We wouldn’t put in 60 to 100 hour weeks if we weren’t.

Every strong competitor has highly developed situational awareness and observation skills. Along our careers in hospitality, our coaches, the industry trainers and mentors, honed these competitive skills in us repeatedly. Today, in the new era of Web 4.0, the competitive advantages of using social media include discovering what others are saying right now about your competition and your operation, staying on top of your competition’s latest news, and ruthless as it sounds, reaching out to your competitor’s dissatisfied guests to invite them to your place.

As much as we work hard to train staff, execute creative and effective team leadership and positively surmount daily organizational challenges, we also have to have our eyes and ears on the street. We need to be first to hear rumors of this restaurant a few blocks away losing their chef, of that restaurant over there having a very busy weekend or that storefront that just papered the windows coming in with another restaurant. We need to be on the frontline of micro-economic and localized rumor control.

But is old-school conversation dredging at the barbershop or tableside really monitoring your competition effectively? How can you discover if anyone is complaining about your main competitors – weeks or months before they get a negative review? How can you know what special events or nightly specials everyone else is doing before looking in the newspaper or waiting to hear about it via email or some other method?

Numerous opportunities using the social web to monitor competition avail themselves to savvy restaurant operators and management; many of them free. While search engines like Bing or Google are perhaps the most common way to find information on the web, they use complex formulas that “weed out” much of the most recent content. Search functions of social networks and other tools are easy to put in play and just take a bit of time to scan through.

Twitter SearchPerhaps the simplest and most time sensitive of social network searching, setting up a Twitter search does not require an account. Simply go to twitter.com; the search box is right at the top of the page. If you have an account, its quick to engage customers who have had a poor experience elsewhere with an invitation.

Facebook SearchFacebook search works best if you have an account, but if you don’t, just do a Google/Bing search for your competitor and add the word “facebook” into the search term. If the competitor has their security settings on public, everything will show up without logging in. Keeping track of your competition in Facebook will help you to get their latest news and happenings as they are published.

Icerocket Big Buzz – Simple and effective, crawling social media, blogs and more, Big Buzz also has a refresh option of 1, 3 and 5 minutes. Want to stay real-time? This is a strong option. Big Buzz is one of several aggregators – compiling social media content from many sources into one stream. Use Big Buzz to search for your competitions blogposts, tweets and anywhere someone has mentioned them.

Collecta – Very powerful, crawling all of social media. Two unique features are that it allows you to share a result into your own social media stream and you can run it from a mobile phone app.

Whos Talkin – With a crisp interface, Whos Talkin crawls all the web for you. It captures individual tweets, facebook postings and much more. Very simple and easy to use; real time results. Recommended use: to quickly and simply search the entire web for any content your competition has published with up to the minute results.

These are just some of the tools that are available to restaurateurs and Chefs to stay abreast of real-time competitive analysis. There are others out there and if you’re willing to make an investment, there are proprietary software systems that can generate deep-pocket metric analysis for your organization, including sentiment analysis and individual tracking of your content.

The days of waiting for word on the street to filter its way to you through face-to-face conversations (the old “telephone” game) is passing by like so many other things. Those conversations will never decrease in value; there are simply newer tools that provide more immediate results available to you. The evolution of Web 4.0 simply provides us with new methods to connect with others, stay ahead of our competitors and surge successfully ahead with our businesses.

COME OUT AND PLAY

CKTL JAM NYC Is The Center Of New Drink Development
By Francine Cohen

These past few months have been jam packed with spirited events – everything from Japanese bartending techniques, to the blow out MCC, Latin inspired drinks served up at the Gourmet Latino Festival, The Bar and Wine Show, and finally, the crowning jewel of the season’s liquid events calendar – CKTL JAM.

John Henry, PipeLine Partner put this event together at Astor Center (www.astorcenternyc.com) with the intention off offering the tri-state area’s bartenders a no-holds-barred place in which to experiment and learn from their fellow bartenders, all while having a whole lot of fun. For brands it’s an organic and laid back opportunity to get their product into the hands of bartenders who could serve as unofficial ambassadors as they are pouring the things they like for their customers. Henry says, “I want this ‘spring into summer’ cktl jam event to stand out as a fun pre-summer and pre-Tales reunion bash. It’s a place to come out and play with fellow bartenders.”

Bartenders were hosted at Astor Center for this event co-founded by PipeLine Brands which has quickly become a bi-annual showcase of the best artisanal brands. Playing behind the bar gets puts new and favorite brands into the hands of most creative mixologists, giving them a chance to explore Read the full article here »

THE FISHERMEN WILL BE FINE

Preserve New Orleans, Tip Big, Help The Dedicated Army Of Hospitality Industry Employees
By Danny Valdez

The fishermen will be fine. There is an immense source of money going to them, if not now, in the future. I love the passion people have in helping out the region, and especially New Orleans. I just think that the effort needs some redirecting. I won’t bore you to death with all of the details on the horrible repercussions of “the Deepwater Horizon.” You have all been bludgeoned to death with all of the details because of our overly connected society. Which on a side note, I and tons of ADD kids love by the way.

We are overlooking something very important. There is a small but dedicated army of waiters/bartenders/cooks/etc who sell the fish coming from the gulf. We cannot forget them. We found out the hard way that the talent pool in the city is hard to replenish in all facets. I know that the service industry has always been, to some, a way to bridge their life’s choices. Whether transitioning from college or jobs or making extra money while they chase their dreams. To others this is and always will be their lives. They live and breathe to serve people. Unfortunately there isn’t much money in it for the most part. Terms like “nest egg” or “savings” don’t become second nature until later in their careers. To most they learn it too late.

In the immediate aftermath of the spill, I went to work and saw this horrible look in the eyes of my coworkers. I moonlight at a popular New Orleans restaurant for brunch. Nothing fancy, just mostly a bunch of career waiters who get off on making people smile by sharing tradition. Unfortunately most of them don’t make much money at all. The look I saw was horrible because it was a look of a person who has lost one too many times. Everyone had the same look. It was a look of uncertainty. As a city and as a community we were just starting to get our “swagger” back.

To some of us the “big reset” back in 2005 was a way to fight and start anew. To others it was a long fight that brought nothing but pain and hardship. To the career waiters/cooks/bartenders it meant working harder and longer for less money. The city’s people had been beaten one too many times and that’s what this is about. Health insurance is prohibitively expensive. Homeowner’s insurance is raised every year. It has become harder for the army in “black and whites” to make a living. Those who couldn’t keep fighting the fight have left. The jaded and clueless still pepper the industry. But for every person who fits those descriptions, there are ten who care and will remain.

I think instead of raising money for fishermen, we should start raising money for the service industry. If you think of unemployment and collecting “food stamps” as a relief, I think you have wasted your time by reading this far. I wrote a book years ago titled,”The City of Lost Dreams.” It was a celebration of our different culture in New Orleans. Not of the obvious, but of the lives of the “black and whites” and handling the velvet rope. About the decadent youthful lifestyle which once was. It was about living paycheck to paycheck yet living the life of celebrity. To some it hasn’t changed much. Except the money is less, rents have tripled and the atmosphere has become a touch more gloomy. Although this extreme makes up a small portion of our workforce, it is a perfect example of how our city gives us a chance to live life to its fullest.

We can’t make people more responsible. Part of what this city offers is an escape from the real structured world. There is still money and success to be had. Love and hate is still an option. I don’t want to change any of it. I would just like to have more help for those who have chosen this profession.

So here’s a call to help preserve what we call New Orleans. Without the people weaving magical tales/food/etc there would be no soul. I speak not for the wealthy, even though some always find a way to get a cut, but for the working classes of all ages behind the curtain. Let’s keep the skilled working and city smiling. In a corrupt city where tourism is the only industry, we need to help maintain the morale. Tip big and trust me, the fishermen will be fine.

COCKTAILS CLEAN UP FOR CHARITY

DonQ Rums Sponsors Benefit Concert in New Orleans Featuring Cowboy Mouth and Rebirth Brass Band
By Francine Cohen

As of July 15th there was a new cap on BP’s MC252 well, effectively (at least for now) stemming the flow of oil that’s been rushing into the Gulf since the well sprung a leak. But that took them a few months to get from crisis to supposed containment and, along the way, thousands of people in the area have lost jobs due to this environmental disaster that still has an untold impact on the region.

So what can you do besides wring your hands and watch those soap commercials about the wildlife covered in oil finally getting a bath and returning to their natural habitat? Well (no pun intended)…you could come out to Tipitina’s (www.tipitinas.com) in the French Quarter on Thursday, July 22nd at 9:30 and have a few drinks ($4 each) made by some of the country’s best mixologists and sip them alongside your friends as you listen to the sounds of Cowboy Mouth (www.cowboymouth.com) and the Rebirth Brass Band (www.rebirthbrassband.com).

Oil is working its way onto the beaches and into the marshes, but hopefully, with money raised from this evening (possibly $25,000 or more), the region will see a rebirth. That’s what the folks at DonQ Rums (www.donq.com) were thinking when they set the wheels in motion for this not to be missed evening that benefits the Greater New Orleans Foundation (www.gnof.org).

John Eason, VP National Sales Manager (and Louisiana native), was inspired Read the full article here »

WIPE UP

Tales Of The Cocktail Bar Towel Sale Benefits Oil Spill Affected Oyster Shuckers

In an effort to support a seafood industry that plays such a large role in the culinary traditions of New Orleans, The New Orleans Culinary and Cultural Preservation Society will be selling a limited edition bar towel during Tales of the Cocktail. 100% of the proceeds from the sale of this bar towel will go directly to oyster shuckers who have recently been laid off due to the oil spill in the Gulf.

“Whether you want raw oysters, Oysters Rockefeller, Charbroiled Oysters or just an oyster po-boy, you wouldn’t get a taste if it weren’t for oyster shuckers,” said Ann Tuennerman, Executive Director of the New Orleans Culinary and Cultural Preservation Society and Founder of Tales of the Cocktail. “They’re an irreplaceable part of New Orleans culture Read the full article here »

MASTER OF YOUR DOMAIN

Insights into becoming a happier and healthier bartender
By Francine Cohen

You’ve copiously studied recipes from the patron saint of cocktail recipes, Jerry Thomas ; Tony Abou-Ganim, Dale DeGroff, Doug Frost, Steve Olson, Paul Pacult, Julie Reiner, Audrey Saunders, Andy Seymour, and Dave Wondrich, have taught you valuable lessons in technique, ingredients, and tasting and now, at Tales of the Cocktail 2011 it is time to learn how to become the master of your own domain.

This seminar asks: Ever wonder how some nights when you worked so hard – you were at the end of the night physically tired but in good spirits and appeared not to have lost a lot of energy? Remember also the nights when at the end you were not only physically tired and exhausted but also emotionally drained and “heavy?” If you can answer “yes”, even if it’s just for one shift, then you need to be in this room on Saturday afternoon.

Join Dushan Zaric (Employees Only www.employeesonlynyc.com, Macao Trading Company www.macaonyc.com) and Aisha Sharpe (Contemporary Cocktails www.contemporarycocktailsinc.com) for a journey into yourself that results in better bartending. And a better, more peaceful, productive, and profitable you that you’ll get to after understanding how to look at service as an art, maintain balance and sense of self and, essentially, break down the bartender.

Zaric explains why he’s bringing this seminar to Tales after offering it to bartenders around the world. He says, “There are a lot of bartenders who are very well versed in mixing cocktails, knows history, when it comes to service and help themselves that’s where they are not well equipped, and don’t have the tools.”

He continues, “I’m doing this to make people’s lives easier. It breaks my heart to see Read the full article here »