CVIndependent

Sun02252018

Last updateWed, 27 Sep 2017 1pm

Some 75 attendees enjoyed fantastic cocktails, noshed on delicious food and learned a lot about mixology at the second annual Palm Springs Craft Cocktail Championship, held at the Purple Palm Restaurant at the Colony Palms Restaurant on Thursday, Jan. 25.

The five competing bartenders were given the task of making a special, brand new drink with the sponsor liquor, Crown Royal Bourbon Mash Blended Canadian Whisky. First, they had to make one-ounce sips for attendees, and then they had to make five full-sized drinks from the judges and the host, Jimmy Boegle, of the Coachella Valley Independent.

Hunter Broggi, a relative desert newcomer who works as a restaurant manager at Lulu California Bistro, was named this year’s champion thanks to his drink, Lulu’s Smokin’ Crown, beating a talented field that included Rob Nightingale, of Moxie Palm Springs; Bryan Palmer, of the Purple Palm; and last season’s champion, Sherman Chan, of TRIO Restaurant.

Rob Learned, of Giuseppes Palm Springs, was voted the Audience Favorite.

The judges—Leslie Barclay, of Southern Glazer/Pacific Wine and Spirits Of California; Brad Fuhr, of Gay Desert Guide; Chris Reutz, of the Desert AIDS Project; and Mike Thompson, of the LGBT Community Center of the Desert—gave high marks to all of the bartenders’ creations.

The event was sponsored by the Purple Palm Restaurant, Crown Royal Bourbon Mash Blended Canadian Whisky and Gay Desert Guide. The event’s beneficiaries are the Desert AIDS Project and the LGBT Community Center of the Desert.

Palm Springs Craft Cocktail Week continues at 12 bars and restaurants across the valley through Saturday, Jan. 27.

Scroll down to see some photos from the event, by Kevin Fitzgerald.

Published in Snapshot

Local Restaurants Offer Splendid Summer Specials

The summer giveth to Coachella Valley foodies … and the summer taketh away.

As for the “taketh away” part: This is your annual reminder to call ahead before heading off to your favorite local bar or restaurant … because it may very well be closed. Some places take a couple of weeks off; others take off the whole damn season.

However, an increasing number of places are choosing to stay open throughout the summer, because they recognize that most locals and even a fair number of sun-loving visitors are, in fact, here. Some restaurants offer up amazing deals, too—which leads me to believe that the summer is the best time to be a foodie in the Coachella Valley.

Here are four of the summer deals out there that have caught my eye thus far:

Eight4Nine Restaurant and Lounge (849 N. Palm Canyon Drive, Palm Springs) is offering a $29 three-course meal Sundays through Thursdays. I’m partial to Willa Jean’s fried chicken, by the way.

Bernie’s (69830 Highway 111, Rancho Mirage) is offering a $29 three-course menu daily; options include a 7-ounce cut of prime rib, and Wagyu meatloaf.

The Purple Palm Restaurant (in the Colony Palms Hotel, 572 N. Indian Canyon Drive, Palm Springs) has its three-course “love to the locals” dinner for $39, Sundays through Thursdays. The almond wood-roasted strip steak sounds amazing!

Shame on the Moon (69950 Frank Sinatra Drive, Rancho Mirage) is giving diners three great deals: a three-course dinner (soup or salad, entrée and dessert) for $21; and two different four-course dinner menus (soup or salad, appetizer, entrée and dessert), for either $29 or $38, Sundays through Fridays. Wow!

Visit the restaurants’ Facebook pages and websites for more information—and let me know about other great specials not listed here; if we get enough, we’ll publish a roundup of these suggestions at CVIndependent.com!


Taste of Summer Returns to Rancho Mirage

Rancho Mirage restaurants are again teaming up to offer up delicious food at a discount—and benefit great causes while doing so.

Here’s how it works: People can buy $10 wristbands, and anyone with those wristbands will be able to enjoy $4 offers at participating restaurants during the promotion periods: July 7-16, Aug. 11-20 and Sept. 8-17. All of the wristband proceeds will go to an impressive list of charities.

Wristbands are available from the charities themselves; at the Rancho Mirage Chamber of Commerce (71905 Highway 111, Suite H); or at the launch party, taking place from 5 to 7 p.m., Thursday, July 6, at Pirch, also located at 71905 Highway 111, in Suite H.

RSVP for that launch party, and get a list of participating restaurants and charities, at www.tasteofsummerranchomirage.com.


In Brief

Now open and earning rave reviews: Chef Tanya’s Kitchen, at 706 S. Eugene Road, over in the industrial area near Ramon Road and Gene Autry Trail in Palm Springs. The “plant-based kitchen that’s totally bitchin’” is a vegan restaurant, open from 11 a.m. to 3 p.m., Tuesday through Saturday (with expanded hours until 8 p.m. on Wednesday), helmed by Tanya Petrovna, the founder of Native Foods. Visit www.cheftanyapetrovna.com for more info. … After being closed for nine months due to the sudden death of the owner, Willie Boys finally reopened on June 2. The Morongo Valley barbecue joint and music venue, a popular destination for valley denizens, is located at 50048 Twentynine Palms Highway; get updates and information at www.facebook.com/willieboyssaloon. … The Arrive Hotels empire continues to grow: Chris Pardo and co. christened the Palm Springs Fan Club with a shindig on June 3. What exactly the space, adjacent to Arrive, at 1541 N. Palm Canyon Drive, in Palm Springs? “Palm Springs Fan Club is a cocktail lounge and event space,” according to the Facebook event page for that aforementioned shindig. “Designed with a nod to the iconic wind farms just outside Palm Springs city limits, Palm Springs Fan Club is a playful and unique location for pop-ups, receptions, meetings and weddings.” OK then! In other news, Pardo recently announced an Arrive hotel will be opening in Austin, Texas, in 2019. … Coming soon: Venezia Restaurant and Pizzeria, to the former Spaghetteria/Caffé Italia space at 2500 N. Palm Canyon Drive, in Palm Springs. While a slightly faded sign on the building inaccurately says to expect an opening in “early 2017,” the restaurant’s Facebook page says the opening date is close enough that the restaurant is now hiring. Visit www.facebook.com/veneziapalmsprings for more info. … Just in time for the scorching temps: Vinny’s Italian Ice and Frozen Custard, at 190 N. Palm Canyon Drive, in downtown Palm Springs, is open for business. Get info at www.facebook.com/vinnysitalianiceandfrozencustard. … Popular La Quinta poke joint Pokehana, at 78742 Highway 111, is opening a second location in Palm Desert this summer—and we’re hearing rumors that yet another Pokehana could come to the valley by the end of the year. Watch www.pokehana.com for updates.

Published in Restaurant & Food News

Dining Out for Life Benefits the Desert AIDS Project on Thursday, April 27

Dining Out for Life day is one of my favorite days of the year. Why, you ask? Well, when else can you eat at one or two (or, uh, like seven?) of many, many Coachella Valley restaurants—and say you’re doing so not due to gluttony, but instead to benefit a great cause?

The great cause in this case is the Desert AIDS Project, and this year’s DOFL date is Thursday, April 27. On that day, participating bars and restaurants will donate anywhere from 33 percent to 100 percent (!) of the day’s sales to DAP.

Earning special mention are the four (as of our press deadline) restaurants giving their entire days’ sales to DAP: The Barn Kitchen at Sparrows Lodge, Pho 533, Ristretto and Townie Bagels.

You must participate in this. I mean, you dine out anyway, right? We’ve said it before, and we’ll say again: It’s literally the least you can do.

For more information, visit www.diningoutforlife.com/palmsprings—and on that special day, follow the Independent’s Facebook page as we chronicle our various visits to Dining Out for Life restaurants.


New: Truss and Twine, Sister Bar/Restaurant of Workshop Kitchen + Bar

When Michael Beckman’s Workshop Kitchen + Bar restaurant opened in the historic El Paseo building at 800 N. Palm Canyon Drive, in Palm Springs, in 2012, it earned a lot of much-deserved buzz thanks to its innovative menu, its stark industrial décor and its fantastic craft-cocktail offerings.

Now Beckman has a second buzz-worthy restaurant in that building. Truss and Twine opened March 13, offering “classic cocktails broken down by era, alongside a desert-inspired menu using ingredients from the Coachella Valley,” according to a news release.

Wait … cocktails broken down by era? Very cool! According to that news release, bar managers Dave Castillo and Michelle Bearden broke down their menu into five eras of cocktail culture: the “Golden Age,” “Prohibition,” “Tiki,” “Dark Ages” and “Originals” (featuring new in-house creations).

As for the food, expect upscale bar/snack offerings, including jamon iberico, the amazing ham that caused me to put on several pounds the last time I was in Spain.

We had not checked out Truss and Twine in person as of our press deadline—but trust me, we will soon.

Truss and Twine is open at 4 p.m. daily, and stays open late. Details at trussandtwine.com.


In Brief

Early readers of this column, here’s an event you won’t want to miss: The lovely Purple Palm Restaurant and Bar, at the Colony Palms Hotel, 572 N. Indian Canyon Drive, in Palm Springs, is hosting the Pink Party. It takes place from 6 to 9 p.m., Wednesday, March 29. The event, featuring chef Nick Tall’s cuisine and a variety of rosé wines, is a benefit for the Annette Bloch Cancer Care Center at the Desert AIDS Project. Admission is $50; call 760-969-1818 for reservations. … Pete’s Hideaway, at 665. S. Palm Canyon Drive, in Palm Springs, is the home of the new Club Rouge. The “secret underground nightclub and showroom” is a joint product of PS Underground, the group that puts on various themed dinners at top-secret locations around the valley. Club Rouge is currently hosting the Lost Cherry Cabaret every Saturday at 10:30 p.m.; $47 will get you “gourmet appetizers and sinful desserts” as well as the show, featuring performers Francesca Amari, Robbie Wayne and Siobhan Velarde. A full bar is available, of course. Get tickets and info at www.rougepalmsprings.com. … Coming soon to Rancho Mirage: Haus of Poke, a restaurant serving the raw-fish salad in various forms. It’ll be at 42500 Bob Hope Drive, Suite B; info at www.hausofpoke.com. … The old Café Europa space at The Corridor, at 515 N. Palm Canyon Drive, in Palm Springs, will soon be the Mod Café. A menu at ToastTab.com shows it’ll offer all three square meals, with salads, stuffed pitas, burgers, melts and bowls as the main lunch and dinner fare. Visit www.toasttab.com/mod-cafe for more. … The Noodle Bar, our favorite place to eat at the Spa Resort Casino, 401 E. Amado Road, in Palm Springs, has closed. … Coming soon: Vinny’s Italian Ice and Frozen Custard, to 190 N. Palm Canyon Drive, in Palm Springs. Attendees of the LGBT Center of the Desert’s recent Red Dress Dress Red Party got to sample some of Vinny’s frozen fare; expect an opening around May 1. Details at www.vinnysitalianice.com. … The L Fund, a local nonprofit that helps out lesbians in crisis, is having its Gumbo Gala fundraiser at noon, Sunday, April 2, at the Palm Springs Pavilion, 401 S. Pavilion Way, in Palm Springs. Tickets are $75; get details at www.facebook.com/Palmspringslfund. … Blaze Fast-Fire’d Pizza has opened its doors in the West Elm building in downtown Palm Springs, at 201 N. Palm Canyon Drive. It’s the second valley location of the highly regarded pizza franchise. Details at www.blazepizza.com/locations/palm-springs. … Brunch has returned to The Saguaro, at 1800 E. Palm Canyon Drive, in Palm Springs. Outside of El Jefe, the hotel’s culinary offerings have been in flux since the departure of Tinto. People can now enjoy weekend brunch from 7 a.m. to 3 p.m. on weekends on the courtyard patio; get menus and more info at thesaguaro.com/palm-springs.

Published in Restaurant & Food News

What: The seared scallops and smoked pork belly

Where: The Purple Palm Restaurant at the Colony Palms Hotel, 572 N. Indian Canyon Drive, Palm Springs

How much: $30

Contact: 760-969-1818; www.colonypalmshotel.com/dining

Why: It’s elegantly delicious.

It’s a Thursday night. It’s been seemingly forever since my friend Darrell and I have caught up, so we make plans to grab a drink and perhaps a small bite at one of our favorite haunts: the Purple Palm Restaurant, poolside at the Colony Palms Hotel.

We order drinks from the amazing bartender. We chat. We peruse the menu. I see the words “seared scallops and smoked pork belly” in the entrée section.

Hmm. I am not going to be having a small-bite here; this is going to be a full-blown meal.

Pork belly is one of those foods I can rarely resist—even though I oftentimes wind up disappointed by what appears on my plate. When pork belly is prepared right, it’s orgasmic, but too often, it’s overcooked, rendering it gummy and greasy and just sort of bleh.

Well, the pork belly that appears on my plate at the Purple Palm is a prime example of why I can rarely resist pork belly: It’s divine. It’s cooked perfectly, and winds up being a splendid, salty companion to the pillowy scallops. The parsnip puree and chanterelle mushrooms bring even more depth to the party, and when I am finished, I feel a hint of sadness that this near-perfect meal has come to an end.

Unless I order another, that is. Hmm … nah. Neither budget nor calorie count will allow that.

So instead, Darrell and I order another round, and continue to catch up, as we enjoy the amazing Palm Springs “winter” weather. Life can be truly grand sometimes, can’t it?

Published in The Indy Endorsement

New in Downtown Palm Springs: Moxie Palm Springs

For several years, Grind Brgr Bar languished on the second floor at 262 S. Palm Canyon Drive, in downtown Palm Springs. I went to the Kaiser Restaurant Group-owned restaurant fairly frequently, because the burgers were good, and I loved the view. However, the place seemed constantly understaffed, and there was no vibe whatsoever.

Well, Grind is gone, as is its downstairs sister restaurant, The Chop House. In Grind’s place is Moxie Palm Springs—and it appears the charming second-story space (above what is now the Broken Yolk Café) is finally getting the treatment it deserves.

Don’t go to Moxie expecting a big, honking meal; instead, you’ll find salads, $4 bar bites (such as a single slider or a jicama shrimp taco) and “sharables” such as papas bravas ($8) and a charcuterie platter ($15). On the drink side, Moxie offers an innovative selection of “crafty cocktails” and “classy cocktails” for $11, and well drinks for $6—and you can knock a buck or two off those prices during happy hour, between 4 and 7 p.m.

Just as exciting as the food and drink, however, is the list of special events: A quick gander at Moxie’s Facebook page shows goings-on such as wine-tastings and live entertainment.

Moxie is open at 4 p.m. daily, and closes no later than midnight. For more information, call 760-318-9900, or visit www.facebook.com/moxiepalmsprings.


The Ace Looks to Taco Maria to Spice Up King's Highway Offerings

Forgive me if you’ve heard this before: The Ace Hotel and Swim Club, at 701 E. Palm Canyon Drive, in Palm Springs, has enlisted the aid of a highly regarded out-of-town restaurant to improve the food offerings at the King’s Highway restaurant.

This time, the help is coming from Taco Maria, the Costa Mesa restaurant that’s earned chef Carlos Salgado many awards; in fact, our friends at the OC Weekly have named it the best Orange County restaurant three years in a row.

It was just two years ago that I was telling you that the Ace had brought in Brooklyn, N.Y., restaurant Five Leaves to shore up the King’s Highway menu. Some of those changes were great—the Five Leaves burger was tasty, while the buttermilk fried Jidori earned a coveted Indy Endorsement from the rag you’re reading right now.

Despite these bright points, however, I’ve never really enjoyed eating at King’s Highway all that much—even though I would definitely qualify as an Ace regular. What came out of the kitchen over the last couple of years was inconsistent, while some of the prices were simply outrageous: Chips and salsa will set you back $9 in the Amigo Room. If you want the add “crushed avocado,” your total tab is $15. Really?!

So far, the changes I’ve seen to the menu have been encouraging. I’ll be curious to see what Salgado ultimately does as part of this culinary partnership. (Here’s hoping more-reasonable prices are among the changes!)

Visit www.kingshighwaydiner.com for more information.


In Brief

If you 1) love great food, 2) love great beer, 3) love a gorgeous restaurant atmosphere and 4) are reading this column fairly early, take note: You’ll want to be at the Purple Palm Restaurant, at the Colony Palms Hotel at 572 N. Indian Canyon Drive, in Palm Springs, on Wednesday, Jan. 25, for the Winter Food and Beer Fest. According to this here news release, Purple Palm executive chef Nick Tall “has created a festive dinner of shared plates, all expertly paired with beer” from Coachella Valley Brewing Co. The evening—which starts with a reception at 6 p.m. and is followed by a sit-down dinner—costs $70. Call 760-969-1818 for reservations or more information. … Breakfast is becoming big in down Palm Springs: We recently heard a rumor that a veeeeery popular Palm Desert-area breakfast/brunch joint may be soon moving into the second-story space that The Falls Steakhouse used to call home, at 155 S. Palm Canyon Drive. We have not confirmed the rumor, so we won’t share any further details, but keep your eyes open and your fingers crossed. … Frenchy’s Sports Bar and Grill is now open at 2155 N. Palm Canyon Drive, in north Palm Springs, in the space the late, lamented Dickie O’Neal’s used to call home. Live entertainment and karaoke are in the mix along with the food and sports. Call 760-424-8765, or visit www.facebook.com/FrenchysPalmSprings.

Published in Restaurant & Food News

Bartending competitions … are they a test of ability, or just a sideshow full of tricks and gimmicks?

This is a question I have debated for years—and now that I reside in California, I see bartending competitions everywhere. This isn't to say they don't exist back in my former home, Boston, but during my bar “upbringing,” the competition came every night behind the stick: We were earnest (mostly) tradespeople—just a little wilder, perhaps—and competitions seemed alien to us. We were drink-slingers, masters of ceremonies, psychologists and peacekeepers, and we had the final word on all debates. Then something happened all over the world: Bartenders started caring more about knowing obscure recipes, using showy techniques and developing complex cocktails. We rediscovered the craft, and—for better or worse—everything changed.

So this is 2016, and bartending is a sport—get used to it. It can be a pretty fun sport, too. I did my first bartending competition right here in Palm Springs. The first round included a mystery basket (basically like on the TV show Chopped), and I got knocked out early. To rub salt in the wound, it was on my home field, Seymour's, and I was the hyped “new guy in town.” That said, I had a great time and met some fantastic bartenders and enthusiasts, and I got to nerd out about drinks and techniques all night. Fast-forward to October, when I was invited to compete in a competition at Village Pub hosted by Templeton Rye Whiskey. This time, I did really well in the cocktail-creation round and moved on to the exhaustive final round against 11 other bartenders from all over the area. Five hours of events later, I finished fourth behind three of the best in the valley (David from Workshop; Chad from Bootlegger Tiki; and Patrick from Workshop). It was a blast hanging out with some great bartenders over (too many) shots of Jameson.

After all that, it was nice to just take it easy at the Coachella Valley Independent’s Craft Cocktail Championship on Thursday, Nov, 17. I was excited to meet some bartenders from outside of my usual circuit—and thrilled about visiting the Purple Palm at the Colony Palms, which had been on my list of places to visit for months. What a beautiful venue—exactly what I thought Palm Springs would be like before I ever came here. Sadly, the event and other obligations kept me from fully exploring the drink list (I will be back), but I managed to try the Palm Springs Craft Cocktail Week special: The very busy bartender, Jeff, made me the Bangkok Sling (created by bartender Brandon), and with a name like that, I looked forward to a combination of gin, liqueurs, citrus and soda. I was right about the gin (TRU Gin) and citrus (lemon), but the rest of the ingredients were guava purée, Thai basil, pink peppercorn and Fruitlab Hops Organic Liqueur. I tend to avoid drinks with purées, because they can easily overwhelm a cocktail, and I generally don't like the texture. However, this drink avoids that pitfall by bringing strong flavors to the party. The gin and hops hit first while the guava lingers, and the basil finishes strong. I am a pepper junkie, so I wish I’d gotten more of that, but all together, it was an unexpected and tasty cocktail.

The competition itself involved five local bartenders, each using a randomly assigned sponsor spirit. Fernando González (Cuistot) led off with his “Carolus’ Cobbler.” This was a blend of Nolet’s Silver Dry Gin, homemade peach purée, cinnamon and aromatic bitters. Two drinks with a purée in one night is a record for me, but this, too, was done well; Fernando put a lot of effort into the product and did his homework on the gin. Nolet’s has a fruitier and sweeter profile than a traditional London dry, with the addition of … guess what … peaches! I think a dash of something to temper the gin a bit (maraschino liqueur?) might have helped bring it all together, but he earned extra points for the homemade element, the research and the horse’s neck garnishes.

Kevin Helvie (Chill Bar and Scorpion Room) had the toughest spirit to work with, in my opinion. He mixed Crown Royal Vanilla, lemon, blueberry sour, tarragon and simple syrup into the “Royal Blue XL.” One of the judges put it best, saying it was “a good time in a glass.” It had the party-drink trinity of boozy, sweet and sour. It was also the favorite of many attendees. I was wondering the whole time what I would do with that spirit. Honey? Lemon? Ginger? Egg white? Heck, port? Luckily, I was just observing this time.

Michael Phillips (Fix a Dessert House) prepared a drink called “Citrus Rose” using Ketel One Oranj, fresh orange juice, local honey, homemade rose water, orange flower, rose sugar, a lime wedge and an edible flower. I wouldn't advise drinking it near a hive of killer bees, but I thought the floral focus was an intriguing and unique choice. It could have been overwhelming, but I found it to be nicely balanced and tasty. I also enjoyed hearing his story and about his passion for making drinks, and I look forward to seeing what he comes up with next time.

The audience favorite was Joey Tapia (New York Company) and his “Mellow Melon.” Joey is relatively new to bartending, and he smartly kept it simple, with Captain Morgan White Rum, cantaloupe, fresh lime, muddled mint and sugar. The drink was light and tasty. From an aesthetic point of view, I might have fine-strained the mint out, but the Mellow Melon is the kind of drink that pushes bar sales. Simple can be good, too.

The champion was Sherman Chan (Trio), who came ready to rumble. Her spirit was Bulleit Bourbon, which some would say was the luckiest pull because of the wealth of bourbon cocktails from which to draw inspiration. Luck only gets you so far, though, and she clearly knew her stuff. She made a chimera of a “Brown Derby” (bourbon, honey syrup and lemon) and a “Kentucky Mule” (bourbon, ginger, citrus), with Peychaud’s Bitters and rosemary “straight out of Trio’s parking lot!” Despite the potential for a spit-take from the judges after that remark, Sherman rolled with emcee Shann Carr’s increasingly “blue” commentary with confidence and humor. She also brought “dragon balls”—round ice balls with herbs frozen into them. Word to the wise: Behind the bar, “the show” is almost as important as what you make. The drink itself, “Bulleit Proof,” was not just smoke and mirrors, though; it was extremely tasty. It’s debatable whether the “dragon balls” would be feasible for a busy bar program, but the drink itself would sell for sure.

How much does a contest truly reflect one’s worth as an elite bartender? Winning can get you fame, money, magazine features, gigs shilling for spirit brands, Instagram followers, guest spots on reality shows and so on, so I understand why some people devote so much time and energy to competing. Frankly, it's pretty much the only way to get noticed in our new culture of “Rock-Star Bartending” (unless you happen to work at a world-famous establishment), but that shouldn't be what it's all about. I guess it all comes down to staying grounded and having fun—taking it seriously, but not tying one’s worth to winning or losing.

My advice to bartenders: Give it your best if competing, and cheer your hardest if attending. Realize it's not always fair, that it's subjective, and that no contest will determine accurately how good a bartender is in one’s natural environment. Winning a competition and actually tending bar are two different skill sets. As with any skill, you have to practice. I will be better the next time I compete, if and when I do, and so will all of these competitors.

Now if you’ll excuse me, I am off to practice flipping bottles and breathing fire.

Kevin Carlow is a bartender at Seymour’s/Mr. Lyons and can be reached via email at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Cocktails

Five of the Coachella Valley's top bartenders met Thursday night, Nov. 17, at the Purple Palm Restaurant at the Colony Palms Hotel to battle for the first Palm Springs Craft Cocktail Championship.

The event was one of the highlights of the Coachella Valley Independent's first Palm Springs Craft Cocktail Week, which ends tonight (Saturday, Nov. 19). 

One week before the event, the five contestants met at the Purple Palm for a draw to determine the order in which they would compete, and which of the five sponsor liquors they would use. The sponsor—Pacific Wine and Spirits of California—is donating $500 to each of Cocktail Week's charity beneficiaries: The LGBT Community Center of the Desert's Community Food Bank, and the Desert AIDS Project's Food Pantry.

Fernando Gonzalez of Cuistot Restaurant (using Nolet's Silver Dry Gin), Kevin Helvie of Chill Bar Palm Springs and Scorpion Room (using Crown Royal Vanilla), Sherman Chan of TRIO Restaurant (using Bulleit Bourbon), Michael Phillips of FIX a Dessert House (using Ketel One Oranj) and Joey Tapia of The New York Company Restaurant (using Captain Morgan White Rum) made tastes of their drinks for all attendees, who then each turned in a ballot with their favorite cocktail circled. Then the competition began in earnest, with each bartender mixing full-size drinks for each judge live while bantering with host Shann Carr.

The judges were Jonathan Heath of F10 Creative, Darrell Tucci of the Desert AIDS Project, Mike Thompson of the LGBT Community Center of the Desert, and Brad Fuhr of Gay Desert Guide.

After all of the drinks were made and tasted, and the results tabulated, Shann Carr announced the winners: Joey Tapia of the New York Company Restaurant won the Audience Choice Award, while Trio's Sherman Chan won the Championship.

Below is a gallery of photos by Independent photographer Kevin Fitzgerald.

Published in Snapshot