GOODS: Kale & Nori Launching “Bittered Sling Bistro” Cocktail Competition Series

October 26, 2011.
Kale & Nori Culinary Arts is Vancouver's newest catering company | 604-809-9479 | www.kaleandnori.com

The GOODS from Kale & Nori

Vancouver, BC | November 8th, 2011 marks the launch of a new cocktail competition and dining experience from Kale & Nori Culinary Arts. The concept of cocktail and food pairings has become extremely popular, and since 2010, Lauren Mote’s original “Cocktail Kitchen” competition at The Refinery produced energetic statistics: 168 original cocktails produced, 56 bartenders invited, 224 bottles of spirits poured, 14 different sponsors. This city’s brightest bartenders – a collaboration of seasoned veterans and young apprentices – took their place behind the wood and produced magic for 1680 total guests in 14 months. We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village, Vancouver. Details after the jump…

“Cock tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head.” – May 13, 1806, “The Balance and Columbian Repository”

The evening starts with a cocktail reception accompanied by paired hors d’oeuvres, in the gorgeous foyer of Legacy Liquor Store. The vaulted ceilings, spirit displays and living wall create a dynamic setting for this delicious affair. Guests are guided though an interactive tasting, led by the guest bartender, right at the harvest table. The rest of the evening is rather indulgent; Kale & Nori’s Chef Jonathan Chovancek creates a seasonal three course menu, inspired by the feature spirit’s wide range of notes and character.

Each course is accompanied by a expertly paired cocktail by the guest bartender. Following the dinner, our guests will be invited to rate the bartender’s presentation and pairing skills. The two top scoring bartenders at the end of the program will compete for a grand prize.This six month program offers 6 veteran and 6 apprentice bartenders their chance to promote their style and character in an superbly interactive way.

This is all about spirit – in both the bartender and the bottle.

November 2011 – Maker’s Mark Bourbon

November’s Competitors:
November 8 – Jay Jones, Market by Jean-Georges @barjonesing
November 22 – Arthur Wynne, The Cascade Room @arthurwynne

Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); 36 tickets available.
Menu – Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted).

Hors d’Oeuvres*

Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon

Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Menu*

Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp

Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus

Raw coca and coconut chocolate terrine, caramelized pineapple mousse, salted caramel crunch

*Vegan option available

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. Tickets will be available one month in advance. This program runs from November – April 2012 twice monthly on Tuesdays.

Prizes – each host bartender receives a prize to participate; each host bartender is eligible to win one of two spots in the finals (one night), May 2012. Grand prize for winning host bartender will be announced in early 2012.

Details

1065 Bute Street, Vancouver, BC
Telephone: 604-809-9479
Web: www.kaleandnori.com | Facebook | Twitter
Email: info@kaleandnori.com

Gallery

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  • photo: Issha Marie

The People Who Make It Happen

Owners: Chef Jonathan Chovancek & Lauren Mote

About Kale & Nori

Founded in 2011, Kale & Nori Culinary Arts is a boutique, restaurant-style caterer specializing in healthy, ethical and seasonal cuisine paired with avant-guarde mixology.

Kale & Nori Culinary Arts celebrates the collaboration of highly decorated industry professionals, Chef Jonathan Chovancek and Mixologist/Sommelier Lauren Mote. Our Vancouver based company is dedicated to producing elegant, fun and delicious events, while implementing positive social change through healthy and ethically sourced food and beverage ingredients.

Kale & Nori Culinary Arts creates menus focused on seasonal vegetables and ethical seafoods sourced from Canadian artisans, fishermen and farms with bold global flavours. From glamourous cocktail parties, beautiful wedding receptions and multi-course plated dinners, to interactive client “hands-on” classes and events, each menu and event with Kale & Nori is completely custom. We exist to fulfill the wants needs and of the client to provide the best possible guest experience.

The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .