This week’s Peak Humour took a turn for the Serious. With serious results!
Mixin’ It Up
14 bartenders, 40 minutes, and $30. The goal: find the most creative ingredients in Chinatown. For some, working in the service industry is a side job, chosen only because tips are good. But for the bartenders participating in Made With Love — a cocktail-making competition at Chinatown’s Keefer Bar — it is a passion and an art.
The rules were simple. Bartenders were to bring their own bar supplies, and the Keefer Bar provided them with water, ice, simple syrups, bitters, club soda, and a choice of any of the sponsoring liquors: Campari, Canadian Club, Hendrick’s gin, Hornito’s tequila, Maker’s Mark, and Skyy vodka. Everything else would have to be included in each bartender’s $30 budget.
After the rules had been explained to all the competitors, the bartenders were off, racing through Chinatown to find the most unique and delicious ingredients within the 40-minute time limit. Bikes were allowed — but the organizers gave their blessing to anybody who wanted to let the air out of their competitors’ tires. Within 20 minutes, the first competitor sprinted back into the bar, with the other 13 at his heels. They had all successfully made it back within the time limit. But their challenge had only just begun.
The diversity of ingredients was awe-inspiring: there were duck eggs, dried seahorse, and salted prunes, not to mention the variety of fruits and spices. The bartenders had seven minutes to prepare their drinks, not including set-up time, and competed in waves of three at a time. This was where the full potential of bartending was displayed. These men and women showed that it isn’t just about pouring drinks: making a cocktail can have elements of art, science, and competitive sport. The competitors shook, mixed, stirred, and strained — the winning competitor even brought out a hotplate to make his own syrup. The emerging concoctions varied from completely original cocktails to innovative variations of classic drinks. Each bartender made two glasses of their drink for the four judges. The awarding of points was based on a standard Canadian Professional Bartender’s Association (CPBA) rubric sheet, but many of the items are subjective, and depend on the judges’ personal tastes. Participants were judged on presentation, creativity, and taste of their cocktail.
The competition was tough, with each competitor seemingly outdoing the last. The bartenders that had already competed watched as their rivals toiled to make the perfect original drink, nodding at bold moves, and flinching at errors and stumbles. Finally, the moment came to announce the winners. In third place was Rob Scope of Calabash Bistro, with his drink “Little Italy in Chinatown” — tequila infused with pandanus leaf, with Italian plum preserve, and fresh lime juice. In second came H. of Jules Bistro fame with his “White Lady Guanjin”. This drink has a Hendrick’s gin foundation — infused with Chinese black rose tea to keep it interesting — with lemon juice, duck egg white, and homemade triple sec (H. was overheard saying “Well, if I can’t use your triple sec, I’ll just have to make my own.”) The winner: Keenan Hood, the bar manager of hosting Keefer Bar, with “Unpredicted Season” — tequila, lemon juice, a syrup of salted plum and chrysanthemum (made on the earlier noted hotplate), and an egg white.
Made With Love at the Keefer Bar was a preliminary contest to decide which 12 bartenders would be competing at September’s main competition, one of many similar events hosted by the Canadian Professional Bartender’s Association. With the growing interest in the art of mixology, these events are getting more and more popular and common. Organizers say that these types of competitions are meant to bring cocktail culture to those that aren’t part of the industry, and aren’t normally exposed to it. The bartenders that placed in the top three at the preliminary competition, get first pick in their choice of liquor at the main event, which usually draws a crowd between 500 and 600 people. It’s not just Vancouver that’s building an appreciation for the art of mixology: six cities across the country have similar competitions, including Montreal, Halifax, and Toronto.
All the competitors I spoke to raved about their jobs; the creativity and the passion that goes into making the perfect cocktail. Like any profession, some do it for money or security, but for some it’s a calling.
What I learned about cocktail making just by watching the competition:
1. Some recipes call for egg white. If you drop the yolk in by accident, it is not the same thing. Spoon it out. Why even bother with an egg white? It makes the drink deliciously foamy.
2. Garnish can make or break the drink (or the novelty of the drink, at the very least). Shea of Bitter Tasting Room and Clough Club, whose drink was garnished with a dried seahorse, set a prime example. I don’t know about you, but I would drink those until the novelty of a seahorse in my drink wore off. Which is probably never.
3. If certain syrups are an essential part of a drink and you don’t happen to have triple sec casually lying around the dorm — sorry, your sick bachelor pad — you can just as easily make it. You can try H.’s recipe: dried mandarin orange peel, vodka, sugar, Campari, and rum. Or you can stick to your can of PBR. Probably easier.
4. Mixing drinks is not as simple as one might think. It seems easy when the choices are vodka, Jager, an assortment of juices, and Red Bull, and your bar tool is a red plastic cup. But there is a world of possibilities, an arsenal of creativity, just waiting to be mixed, shaken, or stirred.
August 20th, 2012 update (Made With Love at the Roundhouse Community Center)
The winners of each group will be heading to Halifax in a month for the next round of competitions. Below are the ingredients used in the cocktails from the winners of both the judges’ choice and the public’s choice.
Judges’ Choice:
Keenan Hood (The Keefer Bar)- “Unpredicted Season”
-Hornitos Tequila (2 oz)
-lemon juice
-salted plum, chrysanthemum flowers, and anise syrup
-1 egg white
-rimmed with Hawaiian Blade sea salt, lime salt, and habanero syrup
Public’s Choice:
Shea Hogan (Clough Club and Bitter Tasting Room)- “Girvän Märk”
-Hendrick’s Gin (1.5 oz)
-jagermeister (1/3 oz)
-cucumber and mint shrub
-Bittered Sling juniper and orange bitters
-cocktail foam: egg white, grapefruit juice, Maker’s Mark bourbon, lemongrass simple syrup
-garnished with rosemary
University briefs
By David Dyck
US researchers thwart drone on $1,000 budget
Researchers at the University of Texas at Austin successfully took down an unmanned aerial vehicle (UAV, also referred to as a drone) last week as part of a demonstration for the U.S. Department of Homeland Security. The government agency had set a challenge for researchers to develop a device for $1,000 or less that could successfully thwart the pre-defined commands of a drone airplane, which the team was able to do in about a year.
The researchers used a “spoofer” device whose signals override those of the UAV’s command computers — sending it hurtling toward the ground against its original programming instructions. The team’s success raised concerns amongst police and military officials who use the drones for surveillance of enemy parties, though it is suspected that a similar spoofing technique was used to down a drone airplane in Iran last year.
Ontario debates dramatic changes to post-secondary education
The government of Ontario released a discussion paper last week outlining possible reforms to the province’s post-secondary education, including the possibility of year-round schooling and increased support for online courses. The changes also propose making all first- and second-year university courses transferable to other post-secondary institutions in the province.
Proponents of the reforms say that post-secondary education must “keep up with the times” and become more flexible and relevant for students in today’s economy, wherein it is estimated almost 75 per cent of all jobs in Canada require college or university education.
Study links childhood spankings to likelihood of adult mental health problems
A study released last week by researchers at the University of Manitoba has connected the likelihood of an adult to develop mental health disorders to whether or not the person received corporal punishment, such as spankings, as a child. The researchers included pushing, slapping, spanking, grabbing, shoving, and hitting in its definition of corporal punishment but were careful to exclude factors which are typically classified as child abuse.
Due to the link between spanking and adult development of mental health issues, the Canadian Pediatric Society will consider changing its guidelines on punishment of children to exclude physical factors such as spanking, which it previously had not included.
Four B.C. summer wines that won’t break the bank
By Kristina Charania
Photo by Mark Burnham
The Peak takes notes from a chat with a Steamworks wine manager
Just to let you know: you don’t have to be an overzealous snob or shell out big bucks to drown in a quality bottle of wine. So stop sniffing your wine like a bloodhound, take your suit off, put that hundred dollar bill back in your grandmother’s savings, and listen up, you conceited asshole.
While quality and price aren’t always two peas in a pod with Lower Mainland productions, there are still many local wineries putting out thoughtful, good character wines. Because property taxes are high in the Okanagan, local wines tend to be more expensive than their imported European counterparts. “It’s tougher to buy cheap, good quality wine here. A $15 merlot from B.C. would be very hard to compare to a $15 wine from France or Italy [because] there would definitely be a quality difference,” says Brandon Folkes, the manager at Steamworks Wine Thief.
With over 220 British Columbian wineries, Lower Mainland residents can still pick and choose from great wines while supporting mom and pop businesses that thrive off of the local wine industry. Here are a few selections.
1. LE VIEUX PIN – VAILA (2011)
It’s no secret: light rose wine is all the rage in France. If you’re stuck in Vancouver sans-Europass with an ECON 103 syllabus and Candide in your hand and a bag of macaroons under your arm, a bottle of Vaila is the way to go. “For a B.C. wine, this wine is very comparable to Provence style rose,” says Folkes.
Vaila’s stunning pale salmon color is obtained through the traditional method of Saignee, or literally “bleeding” out pinot noir wine grapes. “It’s drier and has a toastier feel to it, so it’s not a heavy, sweet wine. Vaila has a lighter fruit taste and balanced acidity,” says Folkes. With scents of strawberry, rhubarb, and pink grapefruit, one cannot go wrong with a glass of this rose and a slice of tasty brie.
2. ACES WINERY – SEVEN DEUCES RED (2009)
According to the cover of the 2009 vintage of Seven Deuces Red, “if you don’t ever get caught bluffing, you almost certainly don’t bluff enough.” On the merits of its poker-themed bottle and intriguing catch phrase alone, this wine is already headed in the right direction.
Seven Deuces Red is a red blend of merlot, Shiraz, and cabernet – perfect for a backyard barbeque filled with gourmet burgers and juicy ribs. “It definitely has very good tannic structure with hints of darker fruit and some chocolate notes,” says Folkes.
Holger Clausen, the owner of Aces Winery, is both wine connoisseur and Texas Hold’em extraordinaire – the combination makes for expensive, great quality wines and every poker pun under the sun. His wines can get pricey – because you’re a broke student, it’s best to stick with the Red Deuces series.
Don’t worry. You’ll feel much better about your finances after one or three glasses.
3. TANTALUS VINEYARD – RIESLING (2011)
The hunt for a summer white wine is officially over. With vineyards that have been flourishing in Kelowna for over 40 years, Tantalus has proven time and time again that their Riesling takes the cake when it comes to stellar white wines. “Quality and character-wise, these are very high-quality B.C. wines. I would say these guys are the best Riesling producers in B.C.” says Folkes.
Because of Riesling’s natural acidity, it’s a great pair with pretty much anything: pork, steak, white fish, you name it. The 2011 Tantalus Riesling is tropical and fruity with aromas of lime and guava and hints of Granny Smith apples and pear as it hits the palate.
Putting aside the fact that “Tantalus” sounds like “tarantula,” this vineyard’s Riesling is nearly spot on. The residual sugar found in this Riesling may act as a turn-off or an attraction for those who enjoy sweeter wines.
4. CASSINI – RED CARPET PINOT (2011)
The wines from Cassini Cellars are nothing short of red carpet-worthy for both wine experts and occasional dabblers. Their wines have won nearly 80 awards over the past three years. Not even George Clooney can boast such a feat.
Released in June with only 1,049 cases being sold, the latest vintage of the Red Carpet Pinot has a classic, elegant appearance that contrasts the newer scent of cherry and vanilla, and a red fruit and toffee finish. “This is definitely a new-world style pinot with a lighter body,” says Folkes of the 2011 vintage. Compliment this wine with duck, salmon, or creamy appetizers, and you’re well on the way to hosting an informal summer dinner party.
Word on the Street: Serious Edition
This week’s Peak Humour took a turn for the Serious. With serious results!
Q: The troubles brewing in Syria now threaten to spill over its borders. Prominently, last week a Turkish plane was shot down. Do you think this will be enough to get the international community involved in the revolution?
“It’s sad to say, but I doubt even this will get the attention of foreign nations that the Syrian revolutionaries desperately need. ”
Isam Abu
Political blogger
“Perhaps not from Syria’s neighbors for whom the toppling of an autocratic regime may seem a threat to their ruling powers. But I believe there is hope in the west.”
Julius Eugen
History professor
“Sorry, I don’t feel I keep up with international news enough to give an informed response.”
Daniel Sanderson
2nd year biology major
“The love affair between the North American media and the Arab Spring petered out a long time ago. I doubt this is enough to rekindle it.”
Alex Chopra
CanWest Correspondent
“Don’t you usually tell jokes here? I feel like there should be jokes here.”
Clancy Shepherd
Teaching assistant
Musical spoof of Xanadu delivers a silly summer spectacle
By Monica Miller
Photo by David Cooper
And it just might inspire you to dust off those quad skates from your childhood
The Arts Club’s parody of the 1980 camp-cult movie Xanadu is a roaring good time. A musical comedy on roller-skates, the Dean Paul Gibson-directed show opens with an artist in ‘80s cut-offs named Sonny Malone (Gaelan Beatty), who feels artistically depressed. The ancient Greek muses hear Sonny’s plea for help and Clio (Marlie Collins) adopts the persona of Kira — complete with leg warmers, roller skates, and an Australian accent — to descend to earth and inspire Sonny.
When Sonny meets Kira, his life magically begins to change and he decides to open a roller disco in true ‘80s style. Beatty and Collins are dynamic together and the entire cast has strong singing voices — including Collins’s nasal Newton-John impersonation — which makes for a delightful performance and had the audience singing and clapping along.
The supporting cast never stops their tongue-in-cheek comments, which sometimes feels over the top. While Stephanie Liatopoulos and Cailin Stadnyk (as the muses Erato and Euterpe) are funny and talented performers, they are overshadowed by their muse sisters; Thalia (Vincent Tong) and Terpsicore (J. Cameron Barnett) never stop trying to outdo the other with gay sass.
Though the original film bombed at the box office, the soundtrack, with music and lyrics by Jeff Lynne and John Farrar, took off. Douglas Carter Beane adapted the film for Broadway and infused it with more Greek mythology, including a nod to 1981’s Clash of the Titans that leads to an interesting subplot.
The muses, Zeus’s daughters, are forbidden to do two things: help create the art they inspire, and fall in love with a mortal. Clio’s jealous older sisters, Callipoe (Bonnie Panych) and Melpomene (Beatrice Zeilinger) decide to put a curse on Clio/Kira to have her fall in love with Sonny and thereby be cast out from Mount Olympus by papa Zeus. Panych and Zeilinger are fantastic, sort of a Pinky-and-the-Brain-esque pairing with perfect comedic timing and a marvelous performance of “Evil Woman”.
The choreography (by Lisa Stevens) is fantastic — especially Vincent Tong during a flashback tribute to Gene Kelly’s signature dance moves. The set design (Kevin McAllister) and costumes (Rebekka Sorensen) are simple and sometimes silly, but anything more complex would be too much.
Unfortunately, the theme of art’s importance is overshadowed by the fromage factor. The show calls attention to double-casting, harps on stereotypes, and nearly ignores the four-piece live band. But Xanadu is a fantastic production, perfect for a bit of summer silliness and sure to leave you laughing.
4-Day Weather Forecast
This week’s Peak Humour took a turn for the Serious. With serious results!
Brave? Not Pixar
By Esther Tung
Even Pixar has yet to learn that no amount of lush visuals and smooth rendering will make up for lacklustre storytelling
For all the noise made about Pixar coming out with their first female protagonist, praise for Brave so far has been lukewarm. Its box office numbers are nothing to sneeze at,but Brave, like many other movies as of late, focuses too much on gorgeous visuals while coming up short on storytelling.
Joining the ranks of Disney princesses is Merida, voiced by the versatile Kelly MacDonald, a Scottish princess whose unruly ginger locks must have needed its own team of animators dedicated to its follicular detail alone. Merida is a feisty teenager with a taste for solo adventuring and archery, who throws the gears into chaotic motion in her bid to rebel against her arranged marriage.
Pixar may be in the business of children’s films, but they’d do well to remember that a sizeable chunk of their audience today have put on their grown-up pants since the days of Toy Story and A Bug’s Life. Brave is a dramatic film at heart, but its potential for complexity is emptied out by too much comedy streaking through it (sometimes literally). Too many funnies are sloppily written, lazy jokes for the id.
And is Merida the feminist heroine that so many of us were hoping for? She certainly embraces some alternative roles to the other Disney princesses and female characters in the Pixar kingdom. But Merida is neither ground-breaking nor well written as a strong female character. While she fixes the trouble she creates, her spoiled-child syndrome gets in the way of any maturation or new understandings by the end of the story.
Brave’s saving grace lies in its romantic development, specifically the lack thereof. The movie angles itself squarely on the tense, but well-intentioned relationship between mother and daughter. Queen Elinor (Emma Thompson) is a far more dynamic character than Merida. Her physical transformation leads to a psychological one, and it’s not often you see a woman engaged in a serious melee with her bare hands.
From a lesser production team, there would be no complains about Brave. Its opening weekend box office earnings, at $66 million, is definitive evidence that stories about women sell well, and hopefully this gives Pixar the courage to go back to their usual , boundary-pushing formula with future films. And while Pixar has for the most part redeemed themselves after the Cars 2 misfire last year, Brave isn’t worthy of its studio’s classics.








