Science of Cocktails

The 2nd annual Science of Cocktails fundraiser took place on February 9 and this was quite the event featuring some of the city’s most talented bartenders, along with partnering chefs showcasing the science behind preparing modern cocktails and cuisine.  Largest attendance ever with 1,500 guests in attendance, the event raised well over $240,000 for the Science World Class Field Trip Bursary.  The bursary is to help support Science World’s Class Field Trips for underserved schools in Vancouver and the Lower Mainland.  The evening featured 31 bar stations, 13 food stations, and 12 science program stations plus all regular Science World activities/installations.

Here are some of the bartender’s cocktails that caught my eye:

Bartender Carolyn Yu

Japanese Cocktails

Japanese Cocktails

Bartender Carolyn Yu with her Japanese Cocktails with orgeat floss, it was made with Hennessy.

Bartender Max Borrowman and his El Diablo

Bartender Max Borrowman with his El Diablo Cocktail made with El Jimador and Odd Society Crème de Casis.

Some of my favourite dishes of the night were the:

Pork Belly Rice Bowl

Pork Belly Rice Bowl from Chef Wesley Young of Pidgin Restaurant

Butternut Squash Gnocchi

Butternut Squash Gnocchi with lamb ragu from Chef David Robertson of The Dirty Apron

Meringue, Passionfruit, Kaffir lime, White chocolate and Coconut tart

Meringue, Passionfruit, Kaffir lime, White chocolate and Coconut tart from Chef Jesse Hochhausen of Showcase Restaurant.

Make sure to get your tickets early for next years event.

By: Richard Wolak