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January 14, 2011
Cocktails in the Classroom at Raudz

(Directly from the press release.)

Cocktails in the Classroom at RauDZ Regional Table

Muddlers, infused spirits and blenders replace textbooks, calculators and #2 pencils in a cocktail classroom launching January 16th at RauDZ© Regional Table. Led by award winning mixologist Liquid Chef Gerry Jobe these “Liquid Sundays” have taken the traditional concept of a cooking class and the non-traditional curriculum of cocktails to develop an eight week program.

No prerequisites required other than an interest in the cocktail culture and to have some serious fun! Liquid Sundays begin January 16 with a look at the “field to glass” philosophy of the restaurant and the use of locally farmed ingredients in cocktails. Throughout the term subjects covered also include Whiskeys & Bourbons and the appreciation of raw spirits, a look into artisan beers and a creative session called The X-Factor with Matt Majid, who is currently third in the world for flair bartending where he’ll demonstrate some trade secrets to entertain your guests. In a kitschy kind of mood? Try out Tiki Night where class will be in session with Okanagan interpretations of the classic beach & boat drinks!


Curriculum

January 16 – Field to Glass

The “field to glass” philosophy of the bar at RauDZ and the use of locally farmed ingredients in cocktails


January 23 – Whiskeys & Bourbon

The appreciation of raw, aged spirits & how to successfully translate their value within a cocktail


January 30 – Okanagan Spirits

We welcome Master Distiller Frank Dieter who will showcase the world recognized Okanagan Spirits products and their use in cocktails. Taboo Absinthe (known in historical literature as the Green Fairy for it’s supposed psychoactive properties) is a genuine Absinthe produced according to original European recipes by Okanagan Spirits. Come, taste & learn about the Okanagan’s only Master Class Distillery.


February 6 – Artisan Beers

Join us for a tasting of local beers as well as a Cask Beer offering from Crannog, Canada’s only certified organic micro-brewery as well as a select tasting of other local breweries.


February 13 – The X Factor

Currently recognized as third in the world for flair bartending, Matt Majid will showcase the entertainment aspect of bartending with bar tricks & trade secrets, creative garnishing of your cocktails & how to involve your guests in the experience.

February 20 – Tiki Night

A beach & a hula skirt are not required, but Tiki Night will translate the tropical drinks of the surf and sand culture to the laid-back lifestyle of the Okanagan.

February 27 – The Classics

The birth of the cocktail, prohibition and traditional cocktails with some new interpretations.

March 6 – Generations

An evening spanning the cocktail timeline from 1700’s through the 70’s, 80’s, 90’s and finally an unknown destination somewhere in the future. Apothecary, Japanese and molecular techniques will all be explored.



Tuition

Liquid Sundays begins Sunday, January 16th for 8 consecutive weeks from 5 – 6:30 p.m. Tickets are $40 for each class or 3 classes for $100 and must be purchased in advance by calling 250 – 868-8805 or email info@raudz.com. Unlike school, with Liquid Sundays you can join us for one or all eight classes but space is limited so contact the RauDZ registrar today.


About RauDZ Regional Table:

RauDZ© Regional Table is owned and operated by the award winning team of Chef Rod Butters and Audrey Surrao. Located in the Okanagan Valley, an area described by Chef Butters as the “ultimate chefs playground” the menu focuses on fresh, regional cuisine with fun presentation. RauDZ© Regional Table is located at 1560 Water Street, in downtown Kelowna, BC. Open 7 days a week from 5:00 pm. 250-868-8805
www.raudz.com

Follow Chef Butters on Twitter @raudz
Follow Audrey Surrao on Twitter @raudzbar
Contact: RauDZ Regional Table @ 250-868-8805






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