Posts Tagged ‘Cocktail Kingdom’

LIBATIONS LET FUNDS FLOW TO END HUNGER

Tuesday, May 14th, 2013

Cocktail Lovers Gather to End Childhood Hunger on May 18th
By Francine Cohen

NoKidHungry MCC auction invitation

Proving that the Manhattan Cocktail Classic isn’t just all about feeling good courtesy of good drinks, Small Screen Network presents a Chef’s Table charity cocktail benefit on Saturday, May 18th from 7-10 as they partner with anti-hunger organization Share Our Strength to support their No Kid Hungry campaign which works to end childhood hunger in America by ensuring all children get the healthy food they need, every day. (www.nokidhungry.org)

With one in five children experiencing food insecurity it’s imperative that funds be raised to put an end to this unacceptable reality. Hopefully Saturday night’s benefit and live auction will put us one step closer to that scenario when we can say that no child in America will go to bed hungry.

Please join Small Screen Network, host mixologist Charlotte Voisey of William Grant & Sons (www.grantusa.com), Chefs Fredrik Berselius of Aska (www.askanyc.com), Anna Boiardi of E! Networks Playing with Fire www.annaboiardi.com/bio.html, Kathy Casey www.kathycasey.com and Linnea Johnsson linnea-johansson.com, along with the ever lively host and auctioneer Billy Harris (www.billyharris.com) for a memorable evening of nibbles, libations and unlimited opportunities to open your pocketbooks liberally for such exclusive prizes Small Screen (www.smallscreennetwork.com) has curated as:

Rare Bottle of Scotch Tun 1401 & Trip to LA for Private Tasting, Dining and Bagpipe Lesson

Your Own Video Series on Small Screen Network

Large Format Dinner For Twelve at David Chang’s Momofuku Ma Peche

Tilit Chef Culinary & Bartending Kit from Cocktail Kingdom Package


Music provided by David Higgins www.davidhigginsband.com

Tickets available here in limited quantity: www.secure.strength.org/site/Ecommerce?store_id=6301&JServSessionIdr004=uix67gcxk2.app205b

Turning Japanese

Friday, May 14th, 2010

East Meets West At The Bar With Uyeda-San
By Jason Littrell
All photos courtesy of Lush Life Productions

Over the course of two days I was side by side with some of the greatest cocktail minds in the country who sat quietly in the Hiro Ballroom in the Maritime Hotel (www.themaritimehotel.com). These bartenders, mixologists, writers, scientists and all around mega-nerds surrounding me all came to check out the cocktail master himself, Kazuo Uyeda from Ginza, Japan, owner of the Tender Bar, and learn the famed Hard Shake from the man who had created it.

Uyeda-san’s visit to New York, courtesy of Greg Boehm’s Cocktail Kingdom (www.cocktailkingdom.com), Beefeater Gin (www.beefeatergin.com), Suntory Whiskeys (www.suntory.com) and Smirnoff Vodka (www.smirnoff.com), drew this collection of America’s brightest drinks practitioners together in anticipation of learning the precise ways of Japanese bartending from this internationally known cocktail-zilla who has spent the last 45 years behind the bar perfecting the art of cocktail deliciousness – his ultimate goal. We didn’t know it then, but an eye-opening cultural exchange was about to take place.

Over those two days we sat listened, percolated, drank, and laughed with this man who has spent the last four decades perfecting his craft. The style he taught us was as specific, detailed, exacting and considerate as the Japanese tea ceremony or the hand-crafted Samurai sword. To the drop, and in absolute detail, he explained the minutiae of every element of his cocktail execution.

That first morning I was introduced to Uyeda-san’s concept of executing cocktail perfection. He discussed the intrinsic and philosophical elements of his style that are embodied by drink after drink being delivered with the same stance, same shake, same pour, and same snapping wrist motion that releases the last drop from the shaker. His decades of research and experimentation have been driven towards a singular goal: the pursuit of perfection and deliciousness.

He first discussed the “Japanese Mindset” which introduced me to the idea of putting your mind into your cocktail. This was interesting in the respect that the process was the product. The concept of creating the anticipation with your guest was something I tried to picture myself doing, with little immediate success. This, he explained takes time and “training yourself to concentrate.” He went on to explain that one’s technique and performance are a direct expression of one’s self. Now, I always knew

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