After quietly refining their food, drink, and service during the course of the chaotic Granville Street revitalization outside, The Refinery threw a party to announce they are open for business. Media, industry, and the public were invited to celebrate. On hand to showcase the products used by The Refinery were Mia Hunt of Victoria Spirits, pouring samples of Victoria Gin; Terry Bremner from Bremner Foods, serving Charred Berry Punch made with his juices; and Rino Cioffi, proudly carving his own Prosciutto from the bone.
Michael Carter and his team were serving up delectable, market-fresh canapés and flatbreads to accompany Lauren Mote’s Grand Opening cocktail offering—the punch, Charred Bourbon Sour, L’Épice Verte, Golden D’Oro, Old Fashioned, and Sake Sour. Mote also gave a demonstration of “molecular mixology,” explaining how she created her Deconstructed Charred Bourbon Sour which she served alongside the Charred Bourbon Sour to win the Maker’s Mark Cocktail Competition at Boneta Restaurant on June 9.Here are some photos from The Refinery’s grand opening…
^ Managing Partner, Peter Raptis, welcoming guests.
^ Executive Chef, Michael Carter, offers some smoked salmon canapés.
^ General Manager and resident mixologist, Lauren Mote, creating a Charred Bourbon Sour.
^ The various elements that Lauren Mote used in creating her Deconstructed Bourbon Sour.
^ Flat bread with artichoke, roasted tomato, kalamata olives, roasted red peppers, goat cheese, and truffle oil.
^ Rino Cioffi of Cioffi’s on East Hastings, slicing me a piece of his mouth melting Prosciutto.
^ Lindsay Ferguson pours samples of Victoria Gin.
^ No, this is not a diorama. It’s the grand opening cake!
~ RG
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rick – je t’aime. nice one.