Posts Tagged ‘Perfect Puree’

LEBLON BRAZILLIONAIRE IS WSWA’S TOP LIBATION

Thursday, May 6th, 2010

Tobin Ellis’ Cachaça-Driven Tipple Wins Hearts and Palates at Beverage Tradeshow
By Francine Cohen Photos Courtesy of Leblon

Keynote speaker Sarah Palin couldn’t hold WSWA (www.wswa.org) attendees’ attention like Tobin Ellis (www.barmagic.com) did when he introduced his award winning drink, The Brazillionaire, at the show’s first ever libation challenge.

Ellis’ cocktail, which features Leblon cachaça (made of pressed sugar cane that then rests in XO cognac casks) was named “Judges Choice” Winner at the First Annual WSWA Call for Cocktails: Mixology Competition held at the 67th Annual Wine & Spirits Wholesalers of America (WSWA) Convention in Las Vegas on April 8, 2010.

BarMagic Principal Tobin Ellis has 20 years of bartending, hospitality, and nightlife experience. Currently running the wildly popular Social Mixology industry event, Ellis began training bartenders in 1991 and also spent six years in advertising in New York and Washington, D.C. A former President of the Flair Bartenders’ Association, Head Bartender for Caesars Palace (Las Vegas), NSO Bar Trainer for TGI Friday’s, Ellis is a 3-time Mixology Champion (2009 USBG Leblon Caipirinha Competition, 2009 Tales of the Cocktail Barmade Bitters Winner, 2005 Blue Blazer Mixology Champion) and a 9-Time World Finalist in competition (Legends, Quest, Best in the West, Blue Blazer, Cayman Masters). Ellis has organized and judged bartending competitions of all styles all over the world since 1997 and has served as a technical advisor and judge for a number of television networks, including A&E, Travel Channel, Food Network and NBC.

His winning cocktail combined Leblon Cachaça (www.leblon.com), Cherry Heering (www.cherryheering.com), Perfect Purée of Napa Valley passion fruit purée (www.perfectpuree.com), fresh lime sour,

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PERFECT PUREE

Saturday, March 27th, 2010

The Perfect Purée of Napa Valley

The Perfect Purée of Napa Valley is the leading U.S. producer of premium fruit and vegetable purees. Since 1988, The Perfect Purée, through its Culinary Traditions™ line, has introduced more than thirty exceptional flavors, ranging from the staple raspberry, strawberry and banana to the exotic lychee, passion fruit and pink guava. The fruits are harvested at the peak of season, pureed and packed frozen to maintain the ultimate in fresh flavor and color.

The Perfect Purée sells primarily to high-end restaurants, bars, hotels and cruise lines. In 2008, The Perfect Purée launched eight flavors into specialty retail markets. In April 2009, the company launched Beverage Artistry™, a line of premium, ready to use beverage bases specifically formulated for beverage use. The high impact flavor profiles can be used with spirits, wine, Champagne or as a base for non-alcoholic offerings.
For more information visit: www.perfectpuree.com

WHY THE BAR SHOULD LOVE THE KITCHEN

Sunday, March 14th, 2010

Story and Photos by Joe DiStefano

Tools of the Trade

“The Bar Loves the Kitchen” seminars recently held at the International Food & Restaurant Show (www.internationalrestaurantny.com) brought together top mixologists, bartenders, and industry experts to discuss a simple yet powerful idea: a closer relationship between the bar and the kitchen leads to cost savings and more efficient sourcing strategies all while enhancing the guest experience.

Jason Littrell Muddles It Up A Bit

“The concept behind bar loves the kitchen is really about crossover between what happens in the kitchen and the back of the house and what happens in the front of the house and the bar,” said Francine Cohen, Editor in Chief of INSIDE F&B (www.insidefandb.com), who designed and hosted the seminars. “A lot of restaurants don’t take advantage of what’s happening back in their kitchen, they don’t think about how items like oranges and lemons can be ordered just once and used in both arenas.

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