Iron Mixologist Challenge
On Sunday, September 23rd, Giffard & Co., the producer of fine fruit-flavoured liqueurs, held the Iron Mixologist Challenge.
The event had over 20 of Vancouver’s top mixologists compete for a chance to go to Angers, France to compete in the Giffard International Competition. Check out the original release and stay tuned for the results of the competition after the jump.
Original Release:
In conjunction with the launch of Giffard Pink Grapefruit Liqueur, Giffard will host the first annual IRON MIXOLOGIST CHALLENGE!
Join Giffard Canada in welcoming Mr. Bruno Giffard (Giffard’s owner) to witness British Columbia’s best barkeeps competing for two chances to attend an all-expenses-paid trip to the Giffard International Competition held in Angers, France May 2008. Experience Giffard cocktail magic prepared by the experts along with Tapastree’s award-winning cuisine.
2007 Giffard Iron Mixologist Challenge
Tapastree Restaurant – 1829 Robson Street
Sunday, September 23, 2007
12:00 pm – Arrival and draw for placement
1:00 pm – Competition
3:30 pm – Mr. Bruno Giffard announces the IRON MIXOLOGY winners
4:00 pm – Wrap up soiree with Giffard cocktails and canapesRSVP via email (by invite only):
Christa Frosch, Director of Operations
cfrosch@nonsdrinks.com
604 306 7742
www.nonsdrinks.comFor further details contact:
Sherif Ahmed, President
sahmed@nondrinks.com
604 306 6790For sales:
Lower Mainland Licensees – Cassandra Anderton
604 617 2205Lower Mainland LRS – Cristi Griffin
778 389 6441Island Accounts – Colin Southcombe
250 589 2675About Giffard
It all began during the very hot summer of 1885…
Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. However, he was no mere chemist. Inventive, curious and gourmet, he undertook research on the digestive and refreshing properties of mint. He thereby invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers, in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur MENTHE PASTILLE, referring to the mint sweets very famous at that time.
Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crèmes de fruits”, liqueurs, Guignolet, Fruits in brandy and syrups. Quality has been their watchword all this time.
Updated release:
REMINDER – first annual GIFFARD IRON MIXOLOGIST CHALLENGE!
MC and judges for the Mixologist Challenge announced
Giffard is please to welcome Jason McRobbie, freelance food and wine writer, as the MC for the Sunday, September 23rd Giffard Mixologist challenge. We look forward to Jason’s witty remarks and good humoured approach.
Giffard would also like to thank our judges:
Media
Joanne Sasvari – Freelance food and wine writer
Judith Lane – Freelance food and wine writer
Eric Pateman – Edible British ColumbiaMixologists
Jay Jones – Donnelly Hospitality Group
Daryl MacDonald – Ocean Club/Mountain Club
Brad Stanton – Blue Water CaféChefs
Linda Larouche – Watermark
Doug Scott – Ocean Club/Mountain Club
Dino Renaerts – Diva at the MetAbout the event
This Sunday, September 23, 2007, join Giffard Canada in welcoming Mr. Bruno Giffard, Giffard’s owner, to witness British Columbia’s best barkeeps competing for two chances to attend an all-expenses-paid trip to the Giffard International Competition held in Angers, France May 2008. Experience Giffard cocktail magic prepared by the experts along with Tapastree’s award-winning cuisine.
2007 Giffard Iron Mixologist Challenge
Tapastree Restaurant – 1829 Robson Street
Sunday, September 23, 2007
12:00 pm – Arrival and draw for placement
1:00 pm – Competition
3:30 pm – Mr. Bruno Giffard announces the IRON MIXOLOGY winners
4:00 pm – Wrap up soiree with Giffard cocktails and canapésRSVP via email (by invite only):
Christa Frosch, Director of Operations
cfrosch@nonsdrinks.com
604 306 7742
www.nonsdrinks.comFor further details contact:
Sherif Ahmed, President
sahmed@nondrinks.com
604 306 6790For product information:
Lower Mainland Licensees – Cassandra Anderton
604 617 2205Lower Mainland LRS – Cristi Griffin
778 389 6441Island Accounts – Colin Southcombe
250 589 2675About Giffard
It all began during the very hot summer of 1885…
Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. However, he was no mere chemist. Inventive, curious and gourmet, he undertook research on the digestive and refreshing properties of mint. He thereby invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers, in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur MENTHE PASTILLE, referring to the mint sweets very famous at that time.
Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crèmes de fruits”, liqueurs, Guignolet, Fruits in brandy and syrups. Quality has been their watchword all this time.
September 23rd, 2007 at 5:30 pm
Competitors:
Francis Regio, Tapastree – Le Vie en Rose
Leanne Fraser, Gotham’s Steakhouse & Bar – Sunspeak
Cameron Shearer, The Shore Club – The Pink Slip
David Sims, Watermark Restaurant – The Rose
Kenton McBurney, 1181 Bar – Pink Brazillian
Lori Poppe, Bar None – Sunset Session
David Wolowindnyk, West Restaurant – West Indian Sunset
Ron Oliver, Blue Water Cafe – Harajuku Fizz
Ron Douglas, Connor Butler Restaurant – Giffard Grapefruit Caviar & Champagne
Shaun Layton, The Ocean Club
Kerren Bottany, The Mountain Club – Mr. Pink
Ben Frank, Feenies Restaurant – Pamplemousse Punch
David Santoro, Lift Bar Grill View – Dezire
Nigel Springthorpe, The Alibi Room – Negroni Bubble Tea
Kye Melchert, Sanafir Restaurant and Lounge – Paradise Ten
Chad Gaskell, Italian Kitchen – PAMPLOMA
Brian Grant, Bogart’s – “Old Dog, New Tricks” (la play on the ‘Salty Dog’)
Stacey Ackerman, Wedgewood and Bacchus Lounge – The Pauper – Mousse
Mike Bernardo, Vij’s – Summer Splash
Johnathan Liang, Subeez Cafe – Pamplemousse Pillow
Josh Pape, Chambar Belgian Restaurant – Toute Fin
It was also reported that there were competitors from Beyond, Lolita and Joe Fortes.
September 24th, 2007 at 10:54 am
From: Christa Frosch [mailto:christafrosch@shaw.ca]
Sent: September 24, 2007 10:24 AM
Subject: Giffard Iron Mixology Winning Cocktails….
Good morning everyone,
First of all…Sherif and I would like to thank you all so much for giving your time and expertise to assist in making the Event such a success! We could not have done it without your support! I am forwarding you the 2 Winners recipes…we will be sending through photo’s of the Event as well…I would like to also say for those of you that did not receive a bottle of the Pink Grapefruit…we have one waiting for you…
1st Place Winner
Brain Grant – Bogart Chophouse & Bar
‘Old Dog, New Tricks’ (a play on the ‘Salty Dog’)
1 ¼ oz Vodka
¾ oz Giffard Pink Grapefruit
1 Scoop of Champagne & Pink Grapefruit Sorbetto
1/8 oz Giffard Muriose
*Martini glass, shaken
*Garnish – Pink Australian rock salt & candied grapefruit
2nd Place Winner
Josh Pape – Chambar Belgian Restaurant
Toute Fin
4 toasted cashews
1 ½ oz Hendricks Gin
½ oz Alvews Amontillado Sherry
½ oz Giffard Pink Grapefruit
1 12 oz Apple Juice
Dash of gomme syrup
1 egg white
1 lime wedge
*Large coupee style martini glass
*Muddle, shake, and fine strain
*Garnish – home made Campari powder dusting a top of egg white froth
We will be sending out a PR Release this week with all the announcements and details…but we wanted to get it out to you first…we appreciate all your expertise and again thank you so much for making the Event such a success!!!
Please email or call us with any ideas or suggestions…or if you have any questions.
Greetings,
Christa and Sherif
Christa Frosch
Giffard Canada
Nons Drinks To Go Inc.
http://www.giffard.com
http://www.nonsdrinks.com
Office 604.685.6790
Fax 604.685.6798
Cellular 604.306.7742
October 8th, 2007 at 8:57 pm
Can’t find the rest of the photos for that night. Please advise. Thank you.
October 15th, 2007 at 11:23 pm
Bogart’s Brian Grant and Chambar’s Josh Pape win trip to France with Giffard
On Sunday, September 23 twenty-five of Vancouver’s top bartenders competed to win an all-expenses-paid trip to the Giffard International Competition to be held in Angers, France May 2008. The contestants were invited to invent an original cocktail using Giffard Pink Grapefruit Liqueur and Mr. Giffard made the journey from France to witness the excitement.
Giffard would like to thank all the competitors for their inventive recipes and their entertaining mixology. A big thank you also to MC Jason McRobbie, who kept the flow going, the judges (names below) for their time and input and Tapastree Restaurant’s Francis Regio for hosting the event.
Competition was tight, but the top two were chosen to be Bogart’s Brian Grant and Chambar’s Josh Pape
1st Place Winner – Brian Grant – Bogart Chophouse & Bar
“‘Old Dog, New Tricks” (a play on the ‘Salty Dog’)
1 ¼ oz Vodka
¾ oz Giffard Pink Grapefruit
1 Scoop of Champagne & Pink Grapefruit Sorbetto
1/8 oz Giffard Muroise
*Martini glass, shaken
*Garnish – Pink Australian rock salt & candied grapefruit
2nd Place Winner – Josh Pape – Chambar Belgian Restaurant
“Toute Fin”
4 toasted cashews
1 ½ oz Gin
½ oz Amontillado Sherry
½ oz Giffard Pink Grapefruit1 12 oz Apple Juice
Dash of gomme syrup
1 egg white
1 lime wedge
*Large coupee style martini glass
*Muddle, shake, and fine strain
*Garnish – home made Campari powder dusting atop of egg white froth
Thank you to Giffard judges:
Media
Joanne Sasvari – Freelance food and wine writer
Judith Lane – Freelance food and wine writer
Eric Pateman – Edible British Columbia
Mixologists
Jay Jones – Donnelly Hospitality Group
Daryl MacDonald – Ocean Club/Mountain Club
Brad Stanton – Blue Water Café
Chefs
Linda Larouche – Watermark
Doug Scott – Ocean Club/Mountain Club
Dino Renaerts – Diva at the Met
For further details contact:
Christa Frosch, Director of Operations
cfrosch@nonsdrinks.com
604 306 7742
http://www.nonsdrinks.com
Sherif Ahmed, President
sahmed@nondrinks.com
604 306 6790
For product information:
Lower Mainland Licensees – Cassandra Anderton
604 617 2205
Lower Mainland LRS – Cristi Griffin
778 389 6441
Island Accounts – Colin Southcombe
250 589 2675
About Giffard
It all began during the very hot summer of 1885…
Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. However, he was no mere chemist. Inventive, curious and gourmet, he undertook research on the digestive and refreshing properties of mint. He thereby invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers, in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur MENTHE PASTILLE, referring to the mint sweets very famous at that time.
Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crèmes de fruits”, liqueurs, Guignolet, Fruits in brandy and syrups. Quality has been their watchword all this time.
http://www.giffard.com
http://www.nonsdrinks.com
May 23rd, 2008 at 9:22 pm
Vancouver Mixologists Represent Canada in France
for Giffard International Competition
For Immediate Release
May 22, 2008 (Vancouver, BC) – It is a sign of Vancouver’s excellence in the arts of food and drink that both of the competitors Canada is sending to this year’s prestigious Giffard International Competition in France are local talent. Brian Grant of Yew Restaurant & Bar at the Four Seasons Hotel and Josh Pape of Chambar Belgian Restaurant will compete in the prestigious Giffard Cocktail Challenge in Anger, France on May 26, 2008.
Giffard liqueurs and syrups are known worldwide as the high-quality ingredients in some of the world’s best cocktails. The annual Giffard International Competition is a chance for bartenders from various countries including Germany, England, Sweden, Poland, Slovenia and Canada to exercise their creativity and innovation.
The portion of the International Competition in which Josh and Brian will compete is called the Giffard Cocktail Challenge. It is an improvisation competition. One hour before the beginning of the Challenge the competitors will draw lots to determine which Giffard liqueur they will have to include in their creation. The competitors will then have one hour to create their recipe. The drinks will be judged on both taste and presentation.
Both men bring an abundance of talent and experience to the international competition. Brian Grant has been bartending since age 19, and has worked at a range of establishments from busy nightclubs to elite cocktail bars. Josh Pape started his career at Vancouver’s Chambar but took advantage of an opportunity to work with award-winning mixologists in Australia for a year. He has earned praise and accolades at numerous competitions, and now is Chambar’s bar manager. Brian won first place and Josh second place at the Canadian Giffard Iron Mixology Event in September of 2007, earning the privilege of competing in France this May. They will leave for France on Thursday, May 22. Good luck fellas!!!
# # #
http://www.giffard.com
http://www.nonsdrinks.com
Media contact: Dana Lee Harris
Dana Lee Consulting
P- 604-986-3262
F -604-986-3256
Danalee.harris@shaw.ca
June 8th, 2008 at 8:29 pm
Vancouver Mixologist Earns Second Place Honours at Giffard International Competition in France
For Immediate Release
June 4, 2008 (Vancouver, BC) – Josh Pape of Vancouver’s Chambar Belgian Restaurant has been awarded second place at the prestigious Giffard International Competition. The competition was held in Anger, France on May 26, 2008. It included 16 talented mixologists from Germany, England, Sweden, Poland, and France.
Josh Pape and fellow local mixologist Brian Grant of Yew Restaurant & Bar at the Four Seasons Hotel were selected to represent Canada in this year’s international competition. They took part in the Giffard Cocktail Challenge, an improvisation competition in which participants draw lots to determine which Giffard liqueur they are required to include in a cocktail of their creation and have one hour to develop a recipe. Drinks are judged on both taste and presentation. Josh Pape won second place for a recipe he created featuring Giffard Vanilla Madagascar.
The placing cocktail developed by Josh Pape in one hour is called Le Thé Du Démon. Grant’s cocktail, named Pacifica, also featured Giffard Vanilla Madagascar and did very well in the competition.
Giffard Vanilla Madagascar is a brand new product in the Giffard family of fine liqueurs and syrups and is now available in Canada. It is made exclusively from natural Madagascar vanilla, known for its warm, intense character. It joins such popular flavours as Pink Grapefruit Liqueur, Amandes Cognac, and Crème de Peche.
Pape started his career at Vancouver’s Chambar but took advantage of an opportunity to work with award-winning mixologists in Australia for a year. He has earned praise and accolades at numerous competitions, and currently works as Chambar’s bar manager.
First place at the Giffard Competition was awarded to a barman from Germany, and third went to a participant from England.
Both Josh and Brian are available for interviews upon their return to Canada the week of June 9th, 2008. Please contact Dana Harris to arrange interviews or request recipes.
###
http://www.giffard.com
http://www.nonsdrinks.com
Media contact:
Dana Lee Harris
Dana Lee Consulting
P- 604-986-3262
F -604-986-3256
Danalee.harris@shaw.ca