Upcoming Events
The New York Bar Show
Sunday June 14, 2009
1:30pm-2:30 pm
Room A 103
Join The Liquid Chef - Junior Merino for The Liquid Lab experience where you will able to taste various Mezcals, Tequilas, and Cachacas. You will also be treated to a selection of cocktails, especially prepared by Junior Merino and executed by The Liquid Team in which Junior Merino will showcase the diversity of these spirits, both culturally and culinarily. Panelists David Suro, owner of Siembra Azul Tequila and Tequilas Restaurant in Philadelphia and Gerard Schweitzer, owner of Leblon Cachaca will join Junior Merino to guide you through the different styles, techniques, history and flavor profiles of these amazing spirits. Come and Taste the Art while drinking with all your senses as you are all welcome to our fiesta.
THE NEW YORK BAR SHOW
Also visit the New York Spirits Awards web site for more details
Also on Monday June 15, 2009, Junior Merino-The Liquid Chef, will be judging the IS Vodka New York Cocktail Competition at the New York Bar Show, where bartenders will compete for $3000.
Canapes and Cocktails @ The James Beard House
June 25, 2009
Join Junior Merino-The Liquid Chef as he mixes magic with canapes by various chefs from different restaurants such as Butter, Smith's, Elettaria, and 10 Downing. at The James Beard House for a cocktail and food pairing you won't want to miss. Seats are limited so please visit the following link to buy your tickets.
THE JAMES BEARD HOUSE
Expo CDC
Mexico D.F.
The Liquid Lab Experience
July 8, 2009
12:40-17:40
Click on "visitantes", then "talleres", then the arrow upon entering the site to see more info and to buy your tickets. During this seminar, The Liquid Chef-Junior Merino will demo molecular mixology techniques such as various spherification techniques, foams, airs, etc. as well as how to implement them successfully at you establishment. The Liquid Team will be passing out samples of some of Junior Merino's signature cocktails, such as Coming Up Roses.
Haz un click en el link que esta abajo despues en "visitantes" despues en "talleres", y despues en el signo de flecha para ver los detalles. Durante este taller, The Liquid Chef- Junior Merino demostrara tecnicas de mixologia molecular como las diferentes variadades de esferificar, espumas, aires, entre otras tecnicas. The Liquid Team pasara las bebidas insignia de The Liquid Chef- Junior Merino a los participantes. Algunas de las bebidas que podran ser deleitadas por los participantes son Coming Up Roses, Texturas, y otras. Espacio limitado los boletos los pueden comprar en el siguiente link.
EXPO CDC
Tales of The Cocktail, in NOLA
Cocktail and Food Pairing at Bayona Restaurant- Spirited Dinner
July 9, 2009
8:00pm-11:00pm
Chef Susan Spicer of Bayona Restaurant and Junior Merino- The Liquid Chef will be pairing cocktails and food for a spirited event. David Suro from Siembra Azul Tequila and Ron Cooper will also join the festivities to make this an unforgettable dinner and cocktail pairing.
For reservations, please call 504.525.4455. Visit the link for more information.
SPIRITED DINNER
Leblon Caipirinha Competition
July 10, 2009
9:00pm-10:30pm
At Pat O’Brian on The River, Leblon Cachaca presents the USBG Caipirinha Competition, in which Junior Merino will be judging along with Francine Cohen, editor of Food & Beverage Magazine, Tony Abou-Ganim, The Modern Mixologist, and Naren Young.
LEBLON CAIPIRINHA COMPETITION
Agavepalooza- Spirit of Mexico Seminar
July 11,2009
4:30pm-6:00pm
Riverview Room
Join Moderator Steve Olson, and Panelist Junior Merino, David Suro, Dr. Rodolfo Fernandez, and Ron Cooper as they pay their respects to the artisan producers that have truly mastered this craft, as they pay homage to the heritage, the history, and the culture of Mexico's national spirit, the pride of an entire nation, and explore with them the historical implications of the possibilities of distillation in a Mexico before the Spanish conquest.
Please visit the link below for more information:
AGAVEPALOOZA
Ernesto Neto @ The Park Avenue Armory by Lani Chun
May 15, 2009
Upon entering the Park Avenue Armory for Ernesto Neto's exhibit entitled "Anthropodino", I was visually greeted by gauzy strips pulled and stuffed with amazing scents: tumeric, black pepper, cumin, cloves, and ginger. 2,4000 guests were delighted with what was there... down to the soft pillows, and ball pit... an adult playground for the senses.
The Liquid Team had to slice and juice thousands of limes, hundreds of lemons, 9 cases various other fruits, and made hundreds of pounds of syrups to maintain the standards of the Liquid Chef.
My experience was made complete with three amazing caipirinhias with Leblon Cachaca created by Junior Merino-The Liquid Chef and executed by The Liquid Team where I was truly able to taste the art and drink with all my senses. To entice not only the nose, Junior tickled the palate using the same aromatics that Ernesto Neto used within his bigger than life exhibit. I enjoyed a black cumin, golden raisin, and fenugreek infused caipirinha with hints of ginger, another one with spicy Brazilian black pepper and clove, and a tumeric, cashew, and sechuan button cocktail. Junior was also shaking up some classic caipirinhias for the more traditional guests.
SAGARPA by Lani Chun
The Liquid Chef, Inc. and The Liquid Team are proud to be a part of this third edition to the new stage of Sabores Authenticos de Mexico (Authentic Flavors of Mexico). This year, SAGARPA's theme for this amazing event was "La Cantina", following the timeline from last year's theme of "Pre-Hispanic Ingredients... Indigenous Flavors of Mexico" in which Junior Merino created cocktails with Siembra Azul Tequila, fresh corn, heirba santa, and habanero and another with tejocote (Mexican Lady Apples) and Los Amantes Mezcal.
For this year, Junior Merino- The Liquid Chef created four absolutely wonderful cocktails, utilizing ingredients native to his homeland. There were two cocktails served with Cazadores Tequila: the Blanco was mixed with pulque (fermented agave juice) and orchata (a native beverage made from rice); the other cocktail with the Reposado had Damiana (a flower native to Baja California), a touch of jalapeno and apple cider vinegar. The Liquid Chef also created two cocktails with Scorpion Mezcal: using the Blanco infused with hierba santa, Junior Merino combined nance liqueur (a yellow cherry native to the Yucatan), limas (sweet Mexican lemons), and Combier; with the Anejo, The Liquid Chef mixed coconut and Castries, which was representing a traditional drink of Veracruz typically made with aged rum, condensed milk, and crushed peanuts.
Together with Chef Roberto Santibanez, guests were treated to a perfect pairing seasoned with the colors, ingredients, and sabores that can only be described as Mexico.
Please Visit These Links To See Our Coming Up Events...
NY Spirit Awards
New York Bar Show
Tales of the Cocktail
Tales of the Cocktail
Polished Palate
Private Event at Fleurish Clothing
The Liquid Team attended and made four of The Liquid Chef- Junior Merino's signature cocktails for a private function at Fleurish Clothing that was thrown for the Macy's corporate buyers that were visiting from California: Coming Up Roses, Tropical Mojito, La Clasica Azul (Siembra Azul's interpretation of the classic margarita) and a Vodka-Fennel cocktail.
Guests were entranced with the Tropical Mojito as well as Junior's award-winning Coming Up Roses. The Liquid Team demonstrated a few of the cocktails, step-by-step, for a few guests that wanted to be able to duplicate these cocktails at home. The beauty of the fashions of Fleurish Clothing and the creativity and potable art of The Liquid Chef, Inc came together to create an amazing trend for the evening.
Hedge Funds Care: Open Your Hearts to Children Fundraiser
The Liquid Chef and The Liquid Team are proud supporters of this great foundation, who over the course of 10 years, has raised over $25 million and has donated over 500 grants worldwide to provide treatment, support, prevention, research, and legal advocacy for abused and neglected children.This will have been the third consecutive year that The Liquid Chef and The Liquid Team participated in this event. The main function for 2009 was to create cocktails for each level of sponsorship for Hedge Funds Care:
Almost 1000 guests were in attendance showing their support and generosity, giving a bit of their hearts for this amazing cause.
Cocktails included:
• The Beautiful Heart: Grey Goose Vodka, lime, Regatta ginger beer, pineapple, fennel, with an absinthe mist
• The Golden Heart: Woodford Reserve, Damiana Liqueur, honey tangerine, maple syrup, and orange bitters
• The Grand Heart: Dewars 12, Domaine de Canton, lime, black pepper syrup
• The Great Big Heart: Hennessy VSOP, Domaine de Canton, Grand Marnier, lemon, pear, Peychaud Bitters
• The Amazing Heart: Patron Tequila Blanco, St Germain, Agave Nectar, Grapefruit Juice, serrano peppers, The Liquid Chef Hibiscus-Rose Salt
• The Heart of Hearts: G’vine Gin, Sloe Gin, raspberry syrup, Pomegranate, egg whites, rhubarb bitters
The Liquid Chef also donated a home bartender starter kit for the silent auction with items that consisted of:
• Leblon Cachaca
• G’vine Gin
• Moet & Chandon Imperial Brut
• Siembra Azul Tequila
• Domaine de Canton
• St. Germain
• Combier
• Cherry Heering
• The Liquid Chef Salts and Syrups
• The Liquid Chef Barware: Muddler, Strainer, Bar Caddy, Stirrers, Napkins, etc.
• The Liquid Chef Bar Chef Coat with cufflinks and pin
• Just to name a few items
