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SAVE THE DATE |
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Junior Merino's Upcoming Appearances:
* Note: Since not all events are listed, please contact info@theliquidchefinc.com to check availability and to book your next event.
January 24 - Cheers Conference
3:45pm-5:00pm Latin Flavors Tasting
The Latino Influence on the Spirits Market & Flavor Trends
February 13 - Experience Shochu at the Astor Center
3pm-4pm Shochu Seminar
Junior Merino will discuss the characteristics and complexities of Japan's national spirit. He will also sample cocktails made from different varietals.
February 25 - A Taste of Modern Luxury @ SOBEWFF onboard Celebrity Cruises Eclipse - 11am-3pm
Join Chef Jacques Van Staden and Master Mixologist Junior Merino The Liquid Chef, for a unique experience of a walk around cocktail and food pairing at all of the specialty restaurants on board this majestic vessel.
To purchase tickets please visit: sobefest.com
February 29 - Annual Gracie Mansion Conservancy Benefit Cocktail Hour
6:30pm-7:30pm
March 1-4 - Charelston Wine & Food Festival
Join Junior Merino for an informative and fun exploration of agave spirits. Feeling hungry Junior Merino teams up with Charlotte Voisey for a not -to -be missed cocktail and food pairing with Milagro Tequila and Hendricks Gin.
For more information, please visit: charlestonwineandfood.com
March 15-18 - Cancun-Riviera Maya Wine & Food Festival
For all events that Junior Merino will be participating in, please visit: crmfest.com
March 24-31 - Excite the Senses Culinary Theme Cruise
Click here to reserve your tickets now: This will be an experience not to be missed
April 19-21 - Flavor Summit @ the CIA in Napa Valley
Details to follow.
April 29 - James Beard House Dinner
Taste of art and drink with all your senses at this one of a kind event in which, you will experience a true fusion of the kitchen and the bar, while being a witness to Junior Merino's culinary, mixology, and sommelier talents, what we here at The Liquid Chef call a "culinary triple threat." Details to follow.
May 4 - Tequila & More Show, Toronto, Ontario
Join world reowned Master Mixologist Junior Merino to celebrate the 150th Anniversary of "LA BATALLA DE PUEBLA" (Cinco de Mayo) with Tequila, Mezcal and more.
For more information please visit: tequilaandmore.com
Stay tuned as Save the Date is updated each month. |
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EVENTS |
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The XVII annual International Gourmet Festival in Puerto Vallarta, in the Nayarit Riviera in Mexico
By: Heidi Merino
Junior and I just got back from Festival Gourmet in the Nayarit Riviera in which Junior was an invited chef to cook and make cocktails at Villa la Estancia's La Casona Restaurant by Executive Chef Tlaltekiti Rivera. Each night featured a menu with items such as Chilean Sea Bass, Petit Filet, Kobe Rib Eye, just to name a few..... Chefs from Japan, Austria, Spain, France, USA, etc. were invited to partake of this culinary journey that stretched all over the coast of Nuevo Vallarta, Nayrit & Puerto Vallarta, Jalisco.
Friday November 18th, La Casona featured Junior's Chef Table, an amazing 13 course dinner that Junior paired with cocktails and wine, further showcasing his talents as a culinary triple threat (Chef, Sommelier, Master Mixologist). A few days prior to the Chef Table, Junior sat with a wine distributor to select wines for his pairing, falling back on his sommelier skills, Merino chose 5 wines that paired perfectly and then paired the rest of the menu with cocktails. Pairings on this menu consisted of : Kobe tartar with hawaiian salt, saffron & jalapeno paired with a Mexican Chenin Blanc Colombard blend- Monte Xanic, 2008; a granite of Rose & Tequila for an intermezzo; an amuse bouche of Kumamoto Oysters with a hibiscus air and carbonated cocktail with Tequila, Champagne and basil; Braised Short Ribs with a Guava Chipotle Rum Sauce paired with El Merino, an exotic blend of green mango, Chamoy (a tradicional Mexican condiment), Hibiscus, and Grand Marnier. Guests at this event unanimously agreed that this dinner was the highlight of the festival.
To maintain Junior's expectations of quality, Junior himself would hand select, daily, each of the ingredients. 5 am in the morning would have him at the fish market picking out the freshest selections just brought to shore. After the fish market, he would head over to the produce market to pick out the ingredients for both his food menu and the cocktails. Then we would head over to pick up our meat. Hand selecting the best angus beef tenderloins, pork, etc.
While there, Junior (and I) participated in an on stage "performance" in which he and host chef Tlaltekiti and team plated over 300 plates that he had prepared for guests at one of the receptions for Festival Gourmet. He was also on a panel of chefs at a culinary school to inspire future chefs of Mexico.
Not every minute of this event was work, work, work. Junior and I were treated to a couples massage at the hotels wonderful spa following the Chef Table event.. For two hours we were pampered beyond belief!
Executive Chef Tlatekiti Rivera, Junior and I embarked on a gastronomical tour of the region, stopping in small towns and savoring culinary offerings in picturesque towns and visiting other invited chefs to Festival Gourmet. We stopped along the way in fields of sorrel blooming wild and beautiful. We ate oysters fresh from the sea. We dined in an asian inspired restaurant in San Blas, one of Mexico's first ports that traded with Asia whose influence still touches the region. The next day found us at a parade in Tepic, celebrating the Mexican Revolution. Then lunch had us in Santa Maria del Oro, a town built around a lake formed in a former volcano, eating fresh agua chile with shrimp and chicharron de pescado, an amazing fried fish dish. The feel of this place was so pure and so fresh, it felt like we were in some exotic island in Asia with the pagodas sitting on the lake. We then had a snack at a small town consisting of fresh fried churros and elotes, or corn on the cob, with mayo, cheese, chili, and lime.
Thinking back on this trip had such amazing memories. From professional ones to ones of pure wonder, I now have a deeper respect for Mexico and its diversity. It is still a wonder that this was only one small area of such an amazing state- Nayarit. |
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2011 Star Chefs International Chefs Congress
For the 6th year in a row, The Liquid Chef, Inc.'s Junior Merino was the mixology director for the International Chef's Congress (ICC) and with that came the coordination and logistics of over 10 mixologist seminars, including his own Pisco seminar, Congress Cocktail, and of course The Liquid Chef Spirits Bar in which The Liquid Team featured cocktails designed by Junior Merino.
ICC is the most exciting professional culinary event in the US–a three-day culinary symposium where more than 80 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.
The 2011 ICC lineup includes preeminent figures in the food and beverage industry including Grant Achatz (Alinea), Junior Merino (The Liquid Chef), Andoni Luis Aduriz (Mugaritz Restaurant), Massimo Bottura (Osteria Francescana), David Burke (David Burke Kitchen), François Chartier, Sang-Hoon Degeimbre (L'Air du Temps), Curtis Duffy (Avenues), Pierre Hermé (Pierre Hermé Paris), Bill Kim (Urbanbelly and Belly Shack), Paul Liebrandt (Corton), Tony Maws (Craigie On Main), Ron Paprocki (Gordon Ramsay at The London), Gilles Verot (Gilles Verot), and Chris Young (Modernist Cuisine).
More than a whisper of nostalgia or a wisp of smoke, the Sixth Sense aspires to evoke an emotional response from the diner in every facet of hospitality. The restaurant industry is uniquely capable of harnessing perception and unleashing emotion, from the preparation and presentation of a dish to the design of the restaurant space and beyond. And it's not just the echelons of haute cuisine that benefit from a Sixth Sense sensibility–the implications for the mainstream are major. Modern hospitality is holistic: we are no longer simply feeding the diner; we are entertaining, challenging, teaching. And more and more, we are plumbing the depths of emotional currency and testing the bounds of our own creative powers in an attempt to express a greater bond, and explore a shared humanity, in the increasingly diverse experience of cuisine. This is the Sixth Sense. And it was the theme of the 2011 International Chefs Congress. |
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Mediterranean Cruise on Celebrity's Equinox
by Heidi Merino
Junior and I traveled to Istanbul to meet Celebrity Equinox. Upon touching down into Turkey, our first order of business was a quick stop in the spice market. We only had time for a quick 5 minute stop as we had to head to the ship, but we wanted to grab a handful of spices quickly to add to our collection at The Liquid Lab. We then took a couple of minutes to photograph some of the beautiful mosques that were in the area. Being "underdressed" for the mosques, I decided it would not be a good idea to attempt to enter one, as I once had a bad experience in St. Peter's in Rome that still haunts me. There is nothing worse than a man in a very colorful outfit, a Swiss guard, telling you that you are showing too much skin and that I would offend the church. So rule number one for cathedrals and mosques, NO TANK TOPS and FLIPFLOPS.
After that, we boarded the ship and were shown to our very beautiful room. We are always very lucky to have a room with a balcony, but this time, we got a butler as well! Very nice!
Of course, we had to go to work immediately, which is always a bit difficult after the 10 hour flight and time change, but we always push through! We needed to start training the new bartenders for Molecular Bar and of course follow up with the previous bartender.
However, during our off times, Junior and I would get off in ports. Our first port that we pulled into was Santorini in Greece. Now I don't know if you have ever been to Santorini, but it is very famous for the crazy zig zagging road that takes you up the steep face to get to the town of Santorini, which sits on top of this amazing rock formation. There are 3 ways to get to the top: you can walk up, you can take a donkey up, or you can take the electric tram up that once you get on, it takes only minutes to reach the top. Now, of course, Junior chose to walk up. Yes, I said we walked up. It took me an hour and half of to reach the top. Now, there is no shade, I did not think to bring water, and it was rough. The hardest part of course being the beginning and the end. You have to make your way through throngs of donkeys. Now you have faces and other ends in your face and you have to pray to not be bitten, kicked, or to have anything land on you. The donkeys of course are all gentle, but a little stubborn about getting out of the way.
But once we got to the top, what an amazing accomplishment I felt! We then walked around the city, buying local liqueurs, olive oil, saffron, and local clothing. I left the jewelry for next time. Some of the most beautiful trinkets I have ever seen were there, but since it is a tourist town, the prices were a bit crazy. Junior and I had lunch at the quaint place with an amazing view. To be honest, the food wasn't too good, the coffee was a bit thick, but the view was amazing!
We then decided to head back, and of course, took the electric tram down.
Naples was the next port that we took some time at. We stopped in a trattoria and had veal, pasta al vongole (these little clams), fresh bread, and aqua frizzante (slightly bubbly water). We then headed to the other side of town snapping pictures the whole way and had an amazing desert of cornetti, a croissant like pastry, and a shell shaped pastry of the region whose name of course escapes my memory. Then it was off again to our next and final port- Civitavecchia.
Now, Civitavecchia is not to far away from where I used to live in Rome, so it was a nostalgic journey to the airport, but next time we come through here, Junior and I will take at least two days to make it to the Eternal City. |
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American Launch of Celebrity Silhouette
Celebrity Cruises' newest member to the fleet, Silhouette had finished her transatlantic voyage and docked in Cape Liberty, NJ. Here, she did two inaugural sailings. The first being the naming ceremony in which there is a huge celebration of the traditional breaking of the bottle of champagne along with the godmother of the ship naming her. Then the ship does a two day sailing in which VIP guests are taken out in order to experience all the ship has to offer.
And of course, right in the middle of the ship, is Junior's Molecular Bar. Serving up his amazing cocktails for guests to purchase, The Molecular Bar quickly became THE destination location for everyone. Celebrity chefs, such as Daisy Martinez, and others found their way over to Molecular Bar for a few cocktails before heading to the show or to dinner.
So now we currently have four Molecular Bars on board four beautiful ships, but we are patiently awaiting the "birth" of Celebrity's newest, which will be this summer. There will be some amazing improvements to Molecular Bar, so please stay tuned! |
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NEWS |
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Defendamos identidad de México
El Universal, Mexico
La proyección de la cocina mexicana como expresión de una identidad cultural, así como la vinculación de la industria restaurantera con las nuevas generaciones de cocineros y estudiantes de gastronomía fueron elementos distintivos del XVII Festival Gourmet International, realizado recientemente en el paradisiaco Puerto Vallarta, Jalisco, y en la Riviera Nayarit.
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Junior Merino — El Chef líquido
Revista 360 Grados, Puebla Mexico
Cuando Junior Merino decidió salir de Tecomatlán jamás pensó marcar tendencia en el mundo de la gastronomía. Hoy no solamente es el rey de los cocteles en Nueva York, sino que es reconocido entre los bartenders por su imaginación al diseñar cartas de bebidas para exclusivos restaurantes y bares.
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Celebrity Cruises' Award-winning Culinary Team to Kick Off New 'Excite the Senses' Cruises with Food and Wine Extravaganza
Market Watch
The visual feast that comes to life in the pages of Celebrity Cruises' new lifestyle book, Excite the Senses, has inspired a new series of food-and-wine-themed cruises that will offer guests a unique, behind-the-scenes experience and a rare opportunity to get to know the Celebrity culinary team through intimate demonstrations, tastings and dinners. Developed and hosted by the talent behind the cruise line's award-winning culinary program, Celebrity's "Excite the Senses Culinary Theme Cruises" will kick off on March 24, 2012, on a seven-night sailing headlined by Celebrity's Master Chef and Vice President of Culinary Operations, the James Beard Foundation Award-nominated Jacques Van Staden.
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Fiesta de sabores en La Casona
Tribuna de la Bahia, Nayarit Mexico
Como parte de las actividades del VXII Festival Gourmet Internacional 2011, el Hotel Villa la Estancia y restaurante La Casona presentaron a la prensa local a los chef Heidi y Junior Merino que en una mancuerda de sabor y bebidas.
Teniendo como marco uno de los hermosos atardeceres en la Bahía de Banderas, el penthouse de Villa la Estancia fue el escenario para saborear los exquisitos platillos preparados por Heidi Merino esposa del maestro mixólogo (mezclador de bebidas) Junior Merino.
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Junior Merino - The Liquid Chef
Always Inspiring More
Junior Merino is more than just a bartender. He is the Liquid Chef who combines unusual, yet harmonic ingredients. His cocktails create organoleptic experiences that keep surprising people. He calls his glass "canvas" and his spirits "paint". In every drink, he puts his heart, passion, and knowledge to leave a personal imprint. His passion for knowledge pushes him daily to learn new things and invent imaginative potable creations.
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Additional Links:
Cancun Wine & Food Fest
Interactúan estudiantes con maestros de la cocina
Alchemix School of Mixology Video
Photos:
Google+
Photo with Rodrigo de la Calle
Revista 360 Grados Cover
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ABOUT |
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Junior Merino the liquid chef
Junior Merino is proclaimed the best mixologist on the planet by various publications and is the founder of the fusion of the kitchen and the bar. He has revolutionized the mixology industry with his innovative concepts and unique philosophy. Between his commercial ventures, his partnerships with global corporations, top spirit brands and restaurants around the world, his public appearances and teachings; and his unsolicited press, Junior's name and brand – The Liquid Chef, Inc. – have been seen by over 66 million people worldwide, making Junior's brand the most recognized in its field.
It is no surprise Master Mixologist Junior Merino- The Liquid Chef has built his career on fusing exotic, unexpected flavors: He grew up in a culinary melting-pot of cultures and traditions. Beginning when Junior was just 10, his food-loving parents taught him to cook with local produce ranging from indigenous cocoa beans, to pomegranates native to the Middle East, to cilantro, which has Mediterranean roots. Despite all these foods' varied origins, Junior saw that in combination, they created harmony-planting in him an early passion for culinary mestizaje- or blending diverse flavors. It's a technique that's helped Junior rise quickly in his field along with his intense work ethic.
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