FOR IMMEDIATE RELEASE
November 10, 2009
Contact: Penny Willette
802-442-6771
pwillette@santemagazine.com

PATRICIA RICHARDS WINS IRON BAR CHEF COMPETITION
Santé Restaurant Symposium Event Identifies the Next Generation of Mixology Talent

Bolton Landing, New York—Las Vegas's Patricia Richards defeated six leading bartenders from across the country in the Santé Restaurant Symposium's two-day Iron Bar Chef competition on October 19^th and 20^th at The Sagamore on Lake George, New York. Richards oversees the creation process of hotel specialty cocktails for Wynn/Encore Las Vegas. Chris Stanley—until recently bartender at Clover Club in Brooklyn, New York—placed second. Mathias Simonis—bartender and head mixologist at Soho 7 and Decibel Deep Bar, both in Milwaukee—placed third in a close contest. Past winners have included Carlos Yturria of bacar in San Francisco and Debbie Peek, now of Bacardi USA, Chicago.

"I'm glad I pushed myself to compete in my first Iron Bar Chef Competition," Richards said after the contest. "Thank you Santé for this wonderful opportunity!"

In its third year, the Iron Bar Chef competition pits six mixology professionals against each other in a grueling 45-minute race to produce three cocktails each. William Grant & Sons, signature sponsor for the competition, provided all the spirits for the event from their portfolio of premium brands. Additional support came from The Perfect Purée of Napa Valley and KOLD-DRAFT ice machines.

The event featured Tony Abou-Ganim, co-owner of Bar Milano in New York City and proprietor of The Modern Mixologist in Las Vegas, as the charismatic emcee. Elite cocktailians Adam Seger, general manager and mixologist at Nacional 27 in Chicago; Ray Srp, master mixologist at the Bellagio Resort + Casino in Las Vegas; and Charlotte Voisey, brand ambassador for William Grant & Sons USA, served as judges. Competitors were judged on presentation, aroma, taste and balance of flavor, use of the secret ingredient, creativity, and an overall impression of the drink. Voisey looks specifically for drinks that she would order twice and "recommend to a friend."

Round one featured six talented contestants hailing from different chapters of the United States Bartenders Guild. They were Edwin Cruz, proprietor of Tlpazola in Los Angeles; James Lee, bar manager of Jax Fish House in Denver; and Matt Seiter, bar manager at Sanctuaria Wild Tapas in St. Louis. Each contestant was allotted 45 minutes to make an aperitif, a slow drink, and a dessert cocktail employing the backbar's vast array of ingredients. Blood orange was the pivotal "secret" ingredient, which was revealed just before the competition began. Contenders chopped, muddled, strained, shook, and stirred as the clock ticked down. Only three competitors could be chosen to continue to round two.

Contestants during round two were challenged to use two seasonal secret ingredients: apple and ginger. With the start of the 45-minute timer, another flurry of mixology talent ensued. Stanley wowed the crowd by setting alcohol aflame for a drink he called "Orchard Blazer." Simonis crafted beautiful garnishments. Richards worked steadily and thoughtfully. According to Voisey, all of round two's cocktails were "menu ready." But when the smoke cleared, it was Richards who took the prize. Her favorite of the six drinks she produced for the competition was called Manzanita de Agave. In it she used Diced Golden Delicious apples; thyme; Ginger Puree and Beverage Artistry Yuzu Lux Sour, both from Perfect Purée of Napa Valley, Milagro Agave Nectar and Milagro Silver Tequila from William Grant & Sons; and a touch of Licor 43 Liqueur. Richards won the first prize: one thousand dollars plus a place in the final of the International Shake It Up Competition hosted by Southern Wine & Spirits at the Nightclub & Bar Show in Las Vegas in March 2010.

"[The contest was] phenomenal! It was a fabulous display of the elevated state of mixology today from passionate, professional and highly creative bartenders from all parts of the country," said Voisey "[It's] exciting to see how the William Grant and Sons portfolio can be used in culinary, fresh cocktails."

The Iron Bar Chef competition is produced by On-Premise Communications, Inc. (OPC). OPC was founded in 1996 by Mark Vaughan and Chris Costello and is located in Bennington, Vermont, with offices in Florida and California. In addition to the awards, OPC also produces Santé magazine, the Santé Food & Beverage Bulletin e-newsletter, the Santé Restaurant Symposium, and isantemagazine.com. Now in its thirteenth year of publication, Santé has a qualified circulation of more than 40,000 and a pass-along readership of nearly 200,000 in full-service restaurant and hospitality establishments across the nation.