Libation Domination at Seven Grand in North Park - San Diego Magazine - August 2012 - San Diego, California

Check out my new place of employment! Seven Grand in North Park is a great spot to come in for a little whiskey, to shoot some pool, or explore many of San Diego's Craft Beer offerings! We're open nightly at 8pm until 2. Hope to see you there!

Libation Domination at Seven Grand in North Park - San Diego Magazine - August 2012 - San Diego, California

I'm a MIXOLOGIST!!

For those of you in the restaurant business, if you haven't seen this-- please watch. It's hilarious!! For those of you who aren't, watch anyway! Great work to those who put this together!!

New Year and Big Expectations!

Greetings all!


Welcome to 2012 and the beginning of what promises to be a great year! I hope this finds you reveling in health and good fortune! As the new year begins, we are in the process of bringing our newest project, Smoke and Mirrors Cocktail Company, to the community of San Diego. Together with my business partner, Shawn Barker, we are setting out to influence the local drinking culture through a combination of education and inspiration. Smoke and Mirrors Cocktail Company promotes cocktail creation and spirits education through exciting, interactive classes for bar staff, business meetings, and personalized seminars. Our approach is engaging while allowing our clients to experience the world of hand crafted cocktails through a non-intimidating and approachable manner. In this, our hope is to raise the bar of spirits professionals while helping to guide the public toward a new cocktail culture.

Cheers!
CS

I found these words to ring true. A lesson for all of us making a living behind the stick.

"No matter how great a cocktail you make is, if the guest doesn't like it, then there's no point."

---Kazuo Uyeda, Cocktail Techniques

It seems simple enough, yet during this age of the cocktail revival, over-thinking drinks is something all of us need to be wary of. After all, we are in the service industry. Stroking our own egos with over the top cocktails won't do us any favors with the every day consumer simply looking for a well balanced drink. So as we push forward with reviving classics and putting a modern twist to them, let's also remember the importance of slowly educating our consumers along the way. After all, we're in business for them.

Cheers!
CS

Vegas Results

Good evening friends and family!

We have returned from a great few days, safe and sound back in SoCal. Here's a quick recap of my trip to Las Vegas for the 2011 Bombay Sapphire Most Inspired Bartender Search.

The nation wide competition started in 36 or so markets around the country with nearly 50 competitors winning their respective regions and moving on to the event in Las Vegas. Once there, we were broken up into groups of five and went through a photo shoot with GQ magazine. Then we were shuttled over to Caesar's to compete in the first stage, where we presented the same cocktail we won our respective markets with. That night, the judges deliberated on who to advance to the Top 10. 

The next afternoon at The Madalay bay, we sat down for an amazing luncheon and a great presentation by the esteemed Tony Abou-Ganim. Following the luncheon, we went back to The Wynn to prepare for the night's final. All competitors gathered at an amazingly set up Club XS and anxiously awaited the announcement of the chosen 10. After two competitors were called, I heard my name! We were presented with a fun but very difficult format for the final. For those of you familiar with Iron Chef, it was very much the same. We were given a surprise ingredient, then given 12 minutes to conceive a cocktail inspired by our home towns. 

The secret ingredient we were given was a brand new liquor called Bombay Sapphire East. I developed a take on a mule, calling my drink the Gateway to the East. The idea playing on the name of the gin as well as San Diego's position as a naval town that has been important in the Navy's presence in the south pacific and Asia. I incorporated yuzu, lemon bitters, fresh pressed oranges (to represent California), and of course the gin and ginger beer. It was an exciting but nerve-racking event for sure! The room was full of the best bartenders in the country and four very highly esteemed judges. And oh, then there were the high stakes! The winner was to receive the cover of a special Men-of-the-Year GQ edition, a spread, and a trip to London to represent the US in the world finals.

I did not quite make the Top 3, but I walked away very pleased to have made it as far as I did. I met many great bartenders and made some great contacts along the way. I heard a life changing and very inspiring talk by Tony Abou-Ganim, and most importantly, picked up some valuable experience on the National level. I'll be ready to head back next year and try to bring a title back to San Diego!

Cheers!
CS

I'm Headed to Nationals!

Greetings friends! Well, the time has finally arrived. Fernanda and I will be taking off from San Diego in a few hours and jetting off to Las Vegas for the Bombay Sapphire/GQ magazine Most Inspired Bartender competition. As the San Diego representative, I'll be looking to bring home a National Title to SoCal! Once in Vegas on Sunday morning, I will head over to a photo shoot with GQ. Then along with 51 other competitors, we will spin our tasty libations for the world Bombay ambassador and his team of judges at Pure in Caesar's Palace. The top 10 will move onto the finals held Monday night at Club XS in The Wynn. The winner will be rewarded with the cover of GQ's Man of the Year magazine and represent the U.S.A at the world finals in London! So as I shove off for the most exciting event of my career, I raise the proverbial glass and offer a toast: To those of you chasing your dreams, believe and you shall already be a success!

Cheers!
CS

Brian Malarkey and the Today show!

Here's a video link of the Today show on Labor Day. Check out our Chef at Burlap and Searsucker, Brian Malarkey, showing off his skills! Things are going pretty well when you're invited to fly cross country and appear on the Today show!! Nice work Chef!!


http://today.msnbc.msn.com/id/44371674/ns/today-food/t/top-chef-adds-tasty-twist-bbq-classics/