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I suggested to Morgenthaler that he do something on garnishes, which may sound pedestrian to the pros, but proper and efficient creation of them is not something obvious or readily available in books. Maybe something general on presentation and technique?
Tips and tricks of the pros?
For instance, when I learned to turn the fruit -- not the (channel)knife, my garnishes and peels became gorgeous with far less effort.
Summer cocktails/punches, pairing drinks with BBQ and grilling. This might be kind of broad.
Alan,
I'd look for that one to happen in July or August. Its almost guaranteed to happen. I think there might be a little friendly competition among the OBG to see who makes the best sangria as well (hint- its me).
Bearing in mind that I haven't been to an event yet, a garnishes class holds very little interest to me.
Thanks for the feedback. That one might have to be a little more of a "specialty" offering.
"Introduction to flavor theory"
example sylabus:
I. aspects of flavor (taste vs. aroma, the 5 tastes)
2. aspects of cocktail ingredients ('strong' 'weak' 'sour' 'sweet' 'smoky' 'oaky' etc.)
3. timeline of flavor from beginning to end
4. synthesis of these factors and how to apply them in mixology ( etc.)
Flavors of the Orient - Soju, Sake, Japanese Whisky, Asian Beer
Note on garnishes: They're supposed to be in fashion for summer '08.
I second Craig's idea about a class about flavors and I would also like to see something about the "Classics," what they are, recipes and how they have changed over time, and modern ingredient equivalents. I always hear people say to study the classics but for the most part I'm not sure what makes a classic, a classic. Is it age or how well it has lasted over the years?
Craigs idea is killer.
Very few people in our industry understand balance of flavor and most of them can't put to words why they do (which makes training new bartenders that much harder). I'd love to re-aquaint myself with a lesson I had in culinary training twelve years ago. Not only the five flavors but also how to counter balance too much of something. Everyone should know how to bring a cocktail back from the edge.
Sangria is always great too. I already know which one I would bring to the table. I'll give you a hint, it's white.
I know there are threads about making tinctures and bitters, and the cat's at Teardrop have been very helpful towards me, but what about discussing herbs at an event? I have had a quiet interest in herbalism and the history of it. I haven't read any one make the connection, but bitters have always been a medicine, no wonder bartenders started putting them into their drinks. After reading Imbibe, more than one drink is considered a hangover cure. While I'm on a rant, I'm sure most of you know Gin was developed by a Dutch physicist as a medicine for poor people. I look at our craft as a cross between a wayward apothecary and soda jerk. Maybe I listen to too many 78's...
Between the flavors, odors and health benefits we could all collaborate a book on 'healthy drinking'. Look out oxygen cocktail!
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