(Image by: Annaïck Le Mignon)

Editor’s Note: It is with great pleasure that I introduce Linda Violago, a on and off again Vancouverite and international traveling sommelier, whose whims have taken her around the globe to work in some of the world’s top restaurants, including stints at Charlie Trotter’s in Chicago and Mugaritz in Spain.  For the benefit of Urban Diner readers, Linda will be sending us regular transmissions of her travels abroad. Enjoy!

~ PK

I have been travelling for a month with consulting gigs in London and the Maldives and some holiday time in Paris and Malmö and I find myself surrounded by boxes madly trying to pack and get things ready for the movers.^ One of the groups for my training session with Six Senses Soneva Fushi in the Maldives.

So far I’ve grazed through the first month of 2010 and already I feel fantastic.  It’s like a whole new life already!  London with the hustle and bustle and finally back to tasting lots of wine again – I am consulting on the wine list for a restaurant opening in Spring.  In the Maldives I did some training sessions and wine events with guests at two luxurious resorts.  And in Malmö, Sweden, I’ll be starting a new full-time gig.  I don’t think that I have had a more productive January!I spent about 31 months in Spain.  People laugh that I count in months, but given that I have worked that entire time with one employer to me it’s a relevant way of looking at how I have spent my time.  Sure, I have worked other places for longer, but in consecutive months.  Never.  In my life.  Never.  That says something about Mugaritz – the restaurant where I worked for that entire time.  It says many things.  What I will say about it was that it was a tremendous experience and I walk away STILL loving to work service.  And there’s nothing like picking yourself up and dropping into another place (and throwing in the element of another language just spices things up more) and adjusting and learning to live and work in that environment to really test one’s mettle.^ My personal Paris pastry binge.

It’s not new to me. Moving.  There are some that criticize it (which is not the same as saying that there are some who do not understand my way of being) but frankly, I am incapable of thinking otherwise.  I stayed another 12 months thinking it was “the right thing to do” as moving was always easy, it was the staying part that was always hard for me.  What I found is that I really DO need to listen to the gut and go when I need to go, because staying for the sake of staying really isn’t good for anyone.

In Chicago there was an employer that understood me so well, in spite of the fact that we rarely spoke about my comings and goings.  But he let me do it.  Four times.  I am forever grateful for that.

So I am getting ready to once again pack up my life, start anew and learn a new language. The packing bit and the “starting anew” bit always sucks… Being the newbie always sucks. But here I go again.

I invite you to join me as I continue to graze on this trail of life through meals and wine tastings in various countries.  On the one side, it is a way for me to scratch the surface and see into a new place, a new culture.  On the other hand, it’s also a way for me to see into myself and how I am growing and learning and tasting and changing.  With both, it’s making a trail on a path that I feel has no direction.  I am where I am simply because I’ve followed my whims.  There has been a bit of hard work and study along the way, but I do what I do because I want to.

I was thinking of occasionally flashing back and writing an odd story from the past (there are some good ones!) as well as checking in periodically to offer a snippet of where I am and what I’ve been up to.

~ Linda Violago

The Glowbal Group is expanding again. Right on the heels of their last big opening party for the re-imagined Coast in July, the sassy new baby in the family is called Society.

Come inside for a sneak peek.

The concept, executed by Box Interior Design, stays true to Glowbal form with another sexy one-two punch dining and lounge offering that syncs well with the fashionable and fickle crowds of Yaletown. Society is set to open in their old Coast location (1257 Hamilton Street) this Thursday, October 29th.The menu concept is “reinvented comfort food” – ie. Prime Rib Burger, Shake N Bake Chicken, Lobster Shephard’s Pie. Lunch items will range from $6.00 – $15.00
 with dinner items costing from $12.00 – $19.00. The main dining area has approximately 45 seats and the outside patio will hold another 40. Also, something to note, each white linen table is covered with brown paper before each seating, to accent the “easy-going” nature of the food and mood, a direct contrast to the elegant decor.The lofted upstairs of the restaurant is home to a very stylized bar and lounge with 55 seats, think 70’s future chic, a place where Captain Kirk might seduce his latest alien hottie over a few glasses of Romulan Ale. Fuchsia plush velvet couches, square golden ottomans, slick high-gloss leather chairs, simmering metalic draperies, and candle-lit hexagonal tables adorn the space.

The Main Players:
Restaurateurs | Emad Yacoub & Shannon Bosa Yacoub
General Manager | Dennis Pak
Executive Chef | Brandon Thordarson

Hours of Operation:
Monday through Friday 11:30 am to 12:00 am 
Saturday and Sunday 4:30 pm to 12:00 am

Society
Tel: 604.629.8800
Email : info@society-grg.ca
www.society-grg.ca

~ PK

My main reason for heading to New Orleans was to reload for another year; I am struggling to keep up in the mixology arms race that Vancouver has become. Attending Tales of the Cocktail is like downloading a decade’s worth of dedicated and discerning ‘study’ of cocktails and spirits onto you brain in just a few days. For me it was also a chance to discover what was so special about the Sazerac once and for all.

The first thing I discovered is that it’s pretty easy to get a crappy version of any cocktail in the Big Easy, including the Sazerac. I was going to have to do a little digging and we definitely had to get off of Bourbon street before the fiancé and I start sharing a 2 litre Margarita and end up throwing beads at mid-western soccer moms.

Just a few steps down from the debauchery is the door to the French 75 bar at Arnaud’s restaurant where a fine native New Orleanian saloon keeper by the name of Jake made me my first real Sazerac and my eyes were opened. It wasn’t perfect, made with Old Overholt Rye and Herbsaint instead of Absinthe, you could tell that he’d hedged on the side of excess in his use of sugar but he’d balanced it perfectly with a healthy dose of Peychaud’s and the result was a slutty little concoction that revealed what this drink could be. Jake was also good enough to give us a taste of Herbsaint which, in New Orleans, has been the standard Absinthe substitute in the Sazerac since prohibition was repealed on everything but the Green Fairy.

Jake turned out to be a valuable resource and guided us on to our next air conditioned oasis from the Louisiana heat, the freshly re-opened Sazerac Room at the Roosevelt Hotel.

Closed for nigh on four years as a result of Hurricane Katrina, The Roosevelt is run by the stately Waldorf-Astoria group and judging by the gilded lobby, it measures up to it’s peers in the Big Apple. The Sazerac Room itself sparkled brand new, so new in fact that according to the bartender there were more than one or two finishing touches yet to be completed, but it looked ready to me, so I bellied up. We’d just come from French 75 bar and had their titular cocktail along with the aforementioned Sazerac, so for the sake of balancing the universe, our first round at the Sazerac Room was the titular cocktail and a French 75, your welcome universe.

Now, judging by the amount of gold-leaf in the lobby, I shouldn’t have been surprised that these were not going to be cheap drinks, and I wasn’t when my new bartender subbed Sazerac Rye for the Old Overholt that Jake used, and Lucid Absinthe for Herbsaint, and I shouldn’t have been surprised that the result would be different, but I must say, I was taken aback at the contrast. The spendier version was far more austere, no slut factor what-so-ever; still balanced, but definitely less sugar and bitters so as to more prominently feature the whiskey and very, very good. It was the perfect drink for that stage in the evening when the libations are slipping down a little too easy, it says ‘easy trigger, don’t forget, you’re drinking whiskey, not beer.’

Armed with a shiny new bottle of Sazerac Rye and a fresh supply of Peychaud’s, my own experimentation began in earnest once we arrived back in Vancouver: recipes vary, but the magic happened for me at the following proportions:

The Sazerac

Pack a small rocks glass with ice

In a mixing glass or another rocks glass add one teaspoon (or 1 cube) of sugar

Soak the sugar with about 6 good dashes of Peychaud’s bitters and muddle and stir until all the sugar is dissolved (if this seems to be taking too long it is forgivable to add a small splash of room temperature water).

Add 1 ½ ounces of Sazerac Rye Whiskey

Now dump the ice out of the first glass and gently drop in about ¼ ounce of Taboo Absinthe and swirl around the entire inside of the glass then discard any excess absinthe (I drink it, waste not want not right?)

Add ice to mixing glass with the sugar/bitters/rye mix and still until arctic cold.

Strain into absinthe soaked glass

Twist a healthy sized lemon rind into the result then discard the rind

The result is a perfect marriage of minty clean herbal aroma provided by the absinthe and bitters, with a spicy, strong, but not boozy base from the rye.

To accomplish this at home will take some commitment, Sazerac Rye is not a realistic option but Alberta Premium Rye is made from 100% rye grain and makes a very nice Sazerac, Taboo Absinthe is available at most liquor stores and Pernod is in all liquor stores if you want to save a few dollars, though I recommend easing off on the sugar a little bit as Pernod is noticeably sweeter than Absinthe. Peychaud’s is a tough one, you’re probably going to have to go to Seattle to get it, DeLaurenti Market at Pike Place always has some in stock. I know this seems like ridiculous lengths to go to for a cocktail, and it is but the good news is, you use it in tiny, tiny increments so a 300ml bottle will last good long while, and as a bonus you can zip down the stairs behind the market to the ZigZag Café to get a last minute example of how your Sazzy ought to turn out.

Those two Sazeracs were but a drop in my cocktail bucket for the week in New Orleans, but they provided some perspective, I get why the drink is such a hot button topic on the interweb, why so many professional and amateur mixologists have been seduced by old Antoine Peychaud’s concoction. It’s always been a moving target, from Cognac to Rye, Absinthe to Herbsaint and back again, Peychaud’s to…well, don’t use anything other than Peychaud’s. There’s always been a new way out of necessity, so there’s always been a debate over which was better, it’s the debate that has kept it alive, and kept people passionate about it.

Cheers.

~ Ryan Cheverie

Ask ten of Vancouver’s better bartenders to name their favourite cocktail and you’ll likely get ten different answers, but ask them each to list their top five and I’d bet that only one will appear in all ten; the Sazerac.

I can’t remember where I first heard about this seemingly simple mixture of rye whiskey, sugar Peychaud’s bitters and absinthe, one of the oldest cocktails known. However, I do remember the dulcet quality of the name itself resonating with me. The Sazerac even SOUNDS good.

Over the years I’d ordered a few in bars around town only to be underwhelmed but not discouraged because no bartender seemed willing, or able as it turned out, to produce a version of the cocktail that actually adhered to the recipe. There always seemed to be one substitution or another; cognac or bourbon, or both for rye, Angostura bitters for Peychaud’s, Pernod for Absinthe. Even the presentation was a crapshoot, I’ve had ‘em from straight up in a martini glass with a lemon spiral, to on the rocks with no garnish at all. Yet, in spite of the obvious lack of consensus on the execution of this libation, it has still remained a darling of the mixology world both locally and in the ever metastasizing worldwide cocktail blogosphere. There was no doubt that all the cool kids were ordering Sazeracs, but I wondered if anyone locally could actually make one.

As it turned out, whipping up a Sazzy using local ingredients was no easy trick. First of all, the base spirit is ‘rye’ whiskey, which seemed easy enough, just grab some CC or Crown and away you go. The problem is; in New Orleans, where the Sazzy was born, rye whiskey doesn’t mean the same thing as it does north of the 49th. In the US of A, rye whiskey has legally defined specific characteristics; for one thing, it has to be distilled from a mash containing at least 51% rye grain, go figure. In Canada, ‘rye’ need not actually contain ANY rye grain; we call Canadian whisky rye because historically it did contain a good deal of rye because that was a plentiful crop kicking around the great lakes where a couple of behemoth distilleries happened to open up.

Still, nobody frets too much about which whiskey truly belongs in a Manhattan, we might have a preference, but whether it’s made with Jim Beam or Seagram’s, it’s still a Manhattan. The difference making ingredients in this, one of the greatest cocktails of all time are the ones that we use the least of to make one; absinthe and bitters. Absinthe has only been legal again in the USA for a short time so the venerable Sazerac spent much of its adult life being strained into a tumbler rinsed with a heavy handed and dull facsimile like Herbsaint (an anagram for absinthe) or Pernod, but people got by, and they drank a lot of Sazeracs.

The real problem in Vancouver was the bitters. For some reason Peychaud’s bitters seem to be prohibited in BC, and as far as I know all of Canada. Oh now and then there have been whispers of it appearing in this specialty food store or that, but I have yet to lay eyes on a bottle that has been for legal sale in the true north strong and free.  Just how important were these particular bitters to this cocktail? As it turns out, very.Now the Sazerac was invented by a 19th century pharmacist called Antoine Amedee Peychaud, sound familiar? Seem a bit odd that a pharmacist is responsible for one of the greatest cocktails of all time? It’s not a coincidence; back in the day pharmacists, then known as apothecaries, made their own medicine. Usually these medicines were derived from various botanicals and roots whose essences were extracted by maceration in alcohol. So, these ‘pharmacists’ always had a lot of hooch around which meant that they threw really, really good parties. Anyway, in the 1830’s one particular New Orleans pharmacist, Mr. Peychaud, took to serving his own ‘house’ bitters to his guests after the apothecary closed, mixed with sugar, absinthe and a popular Cognac of the era called Sazerac-de-Forge et Fils that was plentiful at the time in the former French Colony. A nasty bout of Phylloxera in the late 19th century killed many a French grapevine which choked off the supply of Cognac eventually dictating a switch to home-grown rye whiskey as the base spirit for Antoine’s Sazerac.

So yes, the Peychaud’s bitters (produced by the Sazerac Company) are essential to a proper Sazerac, they are not totally dissimilar to Angostura for instance, both have a bitter, fresh, medicinal flavour, but Peychaud’s are milder, have a definite anise note which plays very well with the absinthe in the cocktail, and perhaps most importantly, they are bright, cherry red. Besides, if you use Angostura, to make a Sazerac you come perilously close to overlapping the recipe for an Old Fashioned, then messing it up by sloshing some Absinthe around in it. Unfortunately, Peychaud’s, unlike Angostura, can’t seem to slip passed customs without being subject to the 117 or so percent duty the province applies to ‘potable’ spirits, so nobody has bothered to import it, but don’t quote me on that being the reason.

So seeing as how you’d have leave the country to scrape together half the ingredients for this damn cocktail, you might think this strange little mixture would be more trouble that in was worth, and if you tried some of the half-baked attempts at improvisation with the recipe that I have, you’d be right, but I was still smitten with this little beverage, whether it was the pleasing cadence of its title, its brazen scarlet colour, or just that I couldn’t accept that generations of more accomplished drinkers than I could be wrong. There was only one way to get to the bottom of this; I had to go to the source, New Orleans.

~ Ryan Cheverie

Read the next installment, “Desperately Seeking the Sazerac – Pt 2“

“We’ve gone from 300 to 700 seats on Alberni this week!” exclaims Patrick Austin, the Glowbal Group’s director of operations. After this Wednesday’s media/VIP party, and Thursday’s concierge party, the Glowbal Group will open its highly anticipated new Coast Restaurant to the public and add another  downtown location to their culinary collection, with the original Coast location in Yaletown being reborn as another, yet to be named restaurant from the group in the following year.

Fortunately, Urban Diner and yours truly were able to organize a behind the scenes shoot and interview just before the doors are to swing open.  The very gracious Kye Melchert, Beverage Manager of Coast, took us on a guided tour of the brand new restaurant and shared much enthusiastic commentary.

Concept: With its unique and sexy style, the new Coast Restaurant will offer hi-quality seafood (fresh oysters, shellfish and fish) while giving guests an extraordinary room to get comfortable in. Divided into two parts, Coast and O-Lounge has been designed to satisfy all that the downtown diner desires, with a strong emphasis on attracting business from the neighboring hotels.

The restaurant is staffed by both seasoned professionals and an array of attractive newbie go-getters in front and back of the house, who consequently have been training 8 hours a day, for 2 weeks straight with training consultant Darren Brown (F&B Manager of Mandalay Bay, Las Vegas).

Key Players:
Beverage Manager | Kye Melchert
Executive Chef | Josh Wolfe
Maitre D’ | Wayne Carson
Assistant General Manager | Mike Thomson
General Manager | Jan-Erik Wichman

Food: “Seafood, seafood, seafood!” says Chef Josh Wolfe when asked about the concept. Chef Wolfe is offering a monumental raw seafood program, using both local and exotic delicacies.

(Image of Chef Josh Wolfe courtesy of Glowbal Group)

A sample of his smoked fish chowder with sablefish, ling cod, and sockeye salmon was a welcomed treat, and delicious.

In Chef Wolfe’s raw bar, fresh oysters are shucked to order by the champ, Isaac Martin del Campo. On the long hot line, the Forno® oven sits at 500F bubbling up the most incredible homemade pizzas, in addition to a killer fish ‘n chips, superb clams, and mussels. For those who loved the chef’s table at the old Coast, don’t fret – the new Coast has an exclusive 6-8 seat kitchen bar past the hot line. “The focus on constant guest engagement from the kitchen makes food more exciting. Live cooking with interaction,” says Chef Wolfe with a huge smile.

Beverage: Draft beers are finally available at Coast – this will be the first time draft has been offered within their restaurants. The wine program showcases a 200 bottle list, including a whopping 100 wines under $100. This wine list is heavily focused on BC wines. Both Coast and the new O-Lounge share a list of classic cocktails, but most of the contemporaries offered are directly paired to the raw seafood bar located on the opposite side of the centre bar.

Design/Layout: The award winning Box Interior Design, the creative firm behind the Glowbal Group’s Kitsilano restaurant, Trattoria Italian Kitchen, were again chosen to breathe life into the new Coast. Neutral woods meet turquoise paints, shiny pearl accents, glass top tables, and crisp white linen – the theme of this design is no secret – it screams seaside elegance in every facet.

Passing through the middle of their 26 seat street-side patio through the front door, the giant O shaped bar/raw bar clearly becomes the focal point for the restaurant – it seats 25 around its circumference. Beyond the bar, the “Lido Deck”, stretches back along the length of the hot line – this area is mainly reserved for walk in traffic. The first landing on the left, the “Aqua Room” – seats about 20-25; second floor, the “Crow’s Nest” – a deuce that sits delightfully against the glass pane overlooking the raw bar below is completely solo; the “Observation Deck” covers the majority of the upstairs – including a 16 seat oval banquet table in the centre. The “Captain’s Quarters” is a unique private dining room, seating up to 36 guests, with various table arrangements, and an additional centre partition if dividing the room in two is required.

Downstairs on the main level, O-Lounge is a little different. Gold leaf plated steel tables sit amongst coral and orange lounge furniture. A couple of steps to the left, guests can enjoy the dim lights, upbeat tunes, and signature cocktails in the “standing room only” area, with pink stained glass fixtures and reinforcements – that oddly enough look a lot like octopus – keeping with the theme? Coast guests are unaffected by the O-Lounge banter once those dividing doors close after dark…

Congratulations to Emad and the entire Glowbal team. I look forward to visiting in the next week! ~ LM

All images, except noted by: Rick Green

Coast Restaurant
1054 Alberni Street | Vancouver
Tel: 604.685.5010

Hours of Operation:
weekdays from 11am to midnight
weekends from 4pm to midnight.

View pictures of the exclusive opening party: HERE

I have been playing a wine game with restaurant sommeliers and wine nerds across town where I show up with a mystery bottle and ask them to review it blind.  By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved. ~ PK

Come inside and read the review of our next contestant…

Miss Tara Thom, General Manager of Maenam.

2008 Quails’ Gate Chenin Blanc
ABV: 12.5%
Category: Chenin Blanc
Country: Okanagan Valley, BC Canada
Winemaker: Quails’ Gate
Varietal Character/Distinctiveness: 5 ~ “Clean, herbal, grassiness with citrus, grapefruit, high acid, dry, light body.”
Expression: 4 ~ “Well, pungent expressiveness, true to the varietal. Almost voluptuous nose.”
Complexity: 3 ~ “Not too complex, nice easy drinking on a hot summer day. Ready to drink now.”
Balance: 3 ~ “Bitter finish, sucking on a grapefruit rind.”
Value: 3.5 ~ “Decent bang for the buck. Nothing crazy.”
Further Notes: “Crisp, dry and fun.”

Score: 18.5/25
Availability: BC Liquor Stores
Pricing: $18.99

Wine review by Tara Thom, General Manager of Maenam.

Check out part two of Jackie Connelly’s patio pictorial inside.

^ Baby Squid salad with black squid ink sauce and marinated tomatoes. Pictured here with a glass of Joie Farms A Noble Blend, 2008.

The Beach House at Dunderave Pier
150-25th St | West Vancouver
Tel: 604.922.1414
atthebeachhouse.com

how to get there

^ House cured swordfish, meyer lemon and green pistachio oil.

Cincin Ristorante + Bar
1154 Robson | Vancouver
604-688-7338
cincin.net

how to get there

^ The Sandbarge: fresh oysters (Village Bay shown here), dungeness crab and poached prawns. Pictured here with a glass of Blue Mountain Pinot Blanc.

The Sandbar Seafood Restaurant
1535 Johnston Street | Granville Island, Vancouver
Tel: 604-669-9030
vancouverdine.com

how to get there

^ Wild Sockeye Salmon: lemon ricotta gnocchi, asparagus, wild mushroom ragout & micro watercress.

The Teahouse
Ferguson Point, Stanley Park Drive | Vancouver
Tel: 604.669.3281
vancouverdine.com

how to get there

^ Newly announced Ocean Wise partner, Miku Restaurant, boasts a beautiful patio – the perfect location to enjoy their signature “Premium Aburi Sushi” featuring local Albacore Tuna, Sockeye Salmon, Shrimp and Mackerel all flamed seared (aburi-style) and accompanied by Indigo Wind Sparking Sake.

Miku
#2 – 1055 West Hastings Street | Vancouver
Tel: 604-568-3900
mikurestaurant.com

how to get there

All images by Jackie Connelly Photography.

The morning of day four is a carbon copy of days two and three. Disembarking from Louisville is significantly delayed, as wake-up calls and alarms are ineffective against drunken slumber. Departure is hampered further as luggage had to be packed before clamoring to the vans. A breakfast stop at Cracker Barrel provides our first taste of real biscuits, white gravy and grits – we will soon be addicted.

Today we visit some other members of the Bourbon Trail. We drive by the sprawling metropolis of Jim Beam-land, en route to a tour of Buffalo Trace distillery. We feel like we’ve stumbled on to a movie set, strolling through silent streets of the massive production plant. Biases aside, this distillery feels like a factory, far removed from the intimate character of our cathedral in lovely Loretto. They do make outstanding Bourbon however, and lots of it.

Another jaunt down the highway brings us to the Spanish Mission-styled world of Four Roses, and an educational chat with Bourbon scientist and respected Master Distiller, Jim Rutledge. Heads are involuntarily bobbing in our ranks, as the self-abuse of the last few nights has our bodies trying to tell us what we should be doing. No time for napping; there’s one more stop before we head for Lexington. Wild Turkey is the last place on today’s trail. We’re hoping to meet legendary distiller Jimmy Russell. No dice, so instead we raid the gift shops; emerging with an array of whosits and whatsits, we then scurry back to the vans.

Somehow, a second wind blows in – its name: Pabst Blue Ribbon. Next we attend to growling stomachs. KFC is a unanimously exciting proposition. Soon we are silent with deep-fried bliss, save for fervent finger-lickin’. And yes, it does taste better in Kentucky.

We roll south into the heart of horse country and a date with the races in Lexington. Its Downtown Hilton is on a different planet from our sexy lodging in Louisville, but beds are beds, and we are ever so grateful to stop moving. That being said, we are professionals; so we show up in the lobby bar slightly ahead of the time stated on our itinerary – making sure we can get some pre-dinner drinking done. Kentucky Ale is made in town at the Lexington Brewing & Distilling Company, and is the perfect partner in a “Boilermaker’s Mark”.

The Bigg Blue Martini (yes, my spell-check is working) is the hotel’s Bar. We all cringe a little every time we have to say it, though we will spend more time there than memories may attest. The craft of Bartending is not particularly embraced in this city, as quantity takes preference over quality. They also don’t seem to actually stock shot glasses, in this bar at least. Things are bigger here; measurements are random, and shots are taken in rocks glasses – full to the brim. Lexington is a college town; home to the University of Kentucky. Wildcat pride looms large, and our corner of the city is rife with big, fun, dirty bars.

Dinner is short and sweet, and I make a speedy exit to hopefully find a screen showing our boys beating the Kings. There is no joy for a Canucks fan in Lexington, so watching it on a laptop in the hotel lobby will have to do. In the background, the party rages on at Bigg Blue. Soon, most of our group heads out on the town to experience the college bars – like moths to a flame. I am comfortably tipsy and satisfied with another Vancouver win, so it’s off to bed, saving my precious few remaining brain cells for tomorrow.

Our last full day in Kentucky is all about the horses. This weekend is affectionately known as “Thoroughbreds and Redheads”, and Maker’s Mark rules the town. Keeneland Race Course is the beloved heart of racing in Lexington. Though not as large or well known as Churchill Downs, it is deeply entrenched in the hearts of the racing and breeding community. It is full of intimate character and rich in history.

The Maker’s Mark Mile is the most anticipated contest of the day, but there’s a lot to do before then. First, we have to get out of bed.

The vans roll out early for the racetrack, as we head to witness the annual Maker’s Mark bottle signing. Every year, the distillery produces a wide range of special limited edition bottles – for assorted charities and to honour events or individuals. These bottles all retain the iconic shape and wax seal, but the colours and graphics are tweaked to suit the theme. Among these editions, is the annual tribute bottle to the University of Kentucky.

This year, the bottle is dressed in honour of their football Coach, Rich Brooks. The opaque, white bottle is sealed in Wildcat Blue wax, and carries the image of the much loved leader. The 16,000 bottles produced sold out the day they were released to the public. This morning the bottle signers are Bill Samuels Jr., Coach Brooks, and Nick Nicholson – President of Keeneland. The lineup of UK faithful began last night, clutching their special bottles and robed in team colours; a human sea of blue and white.

We hit the racetrack kitchen for breakfast with the jockeys. The biscuits & gravy are the best yet, and the sensation courses through our bodies like a drug. “Yes ma’am, I will have cheese on that please, and thank you for asking.”

Back to the hotel to get ready for the races – we emerge from our rooms an hour later, dressed in our best suits and ties. The “Kentucky Room” dress code at Keeneland will accept no less. I love the way you carry yourself in a suit; even when drunk, you’re subconsciously aware of poise and posture. We feel like we might just be worthy of the event – by appearances anyways.

The rain is coming down pretty good now, and thunder rolls as we approach Keeneland. Fortunately it doesn’t last, and the day’s events are unthreatened. The weather in Kentucky continues to undulate as much as our recesses are from breakfast. The grounds are overrun with suited gentlemen and lovely ladies in their best dresses and hats – quite the contrast from a few hours ago. We make our way up, high above the grandstand to the Kentucky Room, where the Maker’s Mark is already flowing. Lunch, then a tour of the facility ensues. The facility is gorgeous, and meticulously manicured. Having never been to a racetrack of this pedigree, it’s absolutely compelling to get up close with the horses as they are paraded out like gladiators.

It’s back to out seats to watch the races; anticipation building as we try to decipher our race guides. The Maker’s Mark Mile is run, and bets are placed and lost. We hit track level for the last race of the day, leaning over the railing as they come down the home stretch. Feeling the rumbling of a dozen thoroughbreds storming by – now that’s fun. No big money winners in our group, but no matter, as the experience is what it’s all about. Plus, its fun to play dress-up. Keeneland empties out after race day ends, and we lumber back to the hotel to work up an appetite for the night’s events.

Tonight is the big finale. A massive farewell and thank you for the Maker’s Mark army of ambassadors: The Speakeasy Social. Giant tents have been constructed over an outdoor party for thousands of Bourbon lovers dressed in prohibition era-themed costumes – Zoot suits and flapper girls as far as the eye could see.

Beers are 3 bucks and a glass of Maker’s is 2 smackers. The stage sparkles with musicians and performers that belt out danceable favourites with fervor and talent.

The ceiling resembles the Fremont Street Experience in Vegas, as multi-coloured lights shimmer across the tent’s inner surfaces. Man, does Maker’s Mark know how to show a good time. The night rages on, though feelings are a touch bittersweet; as this is our last night in Kentucky – we gotta wake up some time.

Our final day begins mercifully late; the reek of Bourbon particularly thick in our clothes. Some members of the troupe are unable to fathom food – for the brave, our last spoonfuls of proper grits are savoured with tipple-tortured taste buds.

We extend reluctant goodbyes and sincere gratitude to our multitude of hosts, but are unconvinced that words do our indebtedness justice. On the drive to Louisville airport, we recall our favourite moments and laugh at each other’s expense, reminiscing before we’ve even left. This week has been a dream, with expectations exceeded and goofy grins to show for it. Every single person at Maker’s Mark tirelessly went out of his or her way to create our one-of-a-kind experience. We feel a deeper credence for our beloved Bourbon – now able to share our pride and joy with an intimate knowledge and unparalleled affection. Back home and behind the wood again, we hope our guests will ask about the redhead on the shelf behind us – so we may get the chance to wax poetic about our favourite Southern belle.

~ Jay Jones (April 2009)

Marked for Life: On the Bourbon Trail with Jay Jones Part 1

Marked for Life: On the Bourbon Trail with Jay Jones Part 2

The 6am wake-up call intrudes just before actual sleep has a chance to set in. This will be our reality for the next five days. Not even time for coffee, before we make our pathetic lumber back into the vans. Soon, the landscape is zipping by our fuzzy eyes – we are en route to ISC (Independent Stave Company), which will prove to be a visual and audible assault.  ISC is the leading barrel-maker for several major Bourbon distilleries; including Maker’s Mark.

The next few hours are spent dodging fire and machinery, as we tour the assembly lines; seeing just how much detail goes into the cooperage craft. Though half-asleep and deaf, we emerge with a deeper understanding of the art of the barrel and its integral role in the life of a whisky. Maker’s Mark is by far the pickiest of ISC’s clients; the extra details in their customized barrels make all the difference in the aging process.

The time has come, and we are off to the Maker’s Mark distillery. Setting foot in the heartland of our beloved Whisky was a humbling proposition, not to mention crossing the threshold of our Church of Bourbon. Between anticipation, starvation and residual inebriation, the group is somewhat subdued – only adding to our innocent wonder as we arrive at the distillery. The distillery is a National Historic Landmark, having continually produced Bourbon on its original site since 1805.

The buildings are nestled in a magnificent clearing amongst the gentle hills of Loretto. It feels as though we are passing through a portal; perhaps a bit like Charlie, as the gates open to the chocolate factory. Here we go. Yum.

Standing behind Maker’s Mark is something Bartenders have always done because we believe so completely in the product quality and singular taste – we were about to discover that we stood for so much more. There is character oozing out of every part of the distillery. The building is a patchwork of hundreds of years of handcrafted wood and metal, steeped in the gorgeous reek of grains and yeast.

Once inside, a window reveals snow falling on the distillery, but only for a moment – an unexpected sight indeed, but it only adds to the tranquility of the setting and surreal feeling that continues to build. We wander up and down narrow staircases through five stories of distillation, receiving an intensive crash course in Bourbon history and how things are unique at Maker’s Mark. Empty stomachs are assaulted with 130 proof “White Dog”, straight from the pot still. Literally and figuratively, we are soaking it all in. From the bottling line to the warehouses to the gift shop, we meet every single person working there – every one of them has a smile, a handshake and a look in the eye for us. Nothing seems rushed, and all appears to happen exactly as intended.

The day finishes with a thorough tasting and seminar with Master Distiller, Kevin Smith. His passion is obvious as he underlines the importance of every single stage of production. He is devoted to the belief that Maker’s is not necessarily better than every other Bourbon (that choice is up to the individual), but that because of the details in the way it’s made; the taste is a great one, and unarguably unique. Essential to the quality in the bottle, is the integrity of the people behind it. Many companies embrace the idea of operating as a family. Maker’s Mark is a family, and we felt embraced as such through every step of our journey.

Dinner on day two is at Z Fusion in Louisville. Though knowing nothing about the place, we are a tad apprehensive about the name – considering we all lived through Vancouver’s “fusion phase” of restaurants in the nineties. The room looks the part of our fears, but that’s about where they end. Our hosts are lovely and proudly enthusiastic about what they do; the food is ambitious and the cocktails even more so. Southern charm is turned on full blast, and we are loving it.

Half cut on tobacco infused Maker’s Mark Manhattans and happily stuffed, we set out to see if there’s a sports bar that will take pity on a gaggle of Canucks fans desperate to see the Flames lose. Champions looks the part: a giant sports bar, plastered with neon beer signs, flat-panels and memorabilia. A quick run to the hotel to grab my jersey, and I transform into a screaming Canucklehead. Three hours later and high on victory, we hit the Fourth Street Live! - The happening strip in downtown Louisville. Sully’s is the place to party; though we are frightened to discover that the southern club scene has embraced Hip Hop line dancing. Dodging assimilation; we choose to guzzle our Maker’s straight, as it also appears that flair bartending is still alive and well. The downhill slope is slippery, and day two is soon mercifully in the books.

The next morning looks much like the previous one; sunglasses indiscreetly hiding bleeding, squinty eyes. Movements are slow, and the drive back to Maker’s Mark is a tad tardy. Today, we put our education from yesterday to work; getting our hands dirty in the process, taking turns with the workers in every step of production.

We hang out with the lovely ladies on the bottling line; learning how to make the perfect three-second wax seal dip, then trying not to ruin too many ourselves. Doug the Miller marches us through the upper floors of the distillery – proudly guiding us through the grain mixing and milling process like a happy bulldog; letting us pull levers and push buttons here and there. We were a tad apprehensive, struggling to hear his instructions over the combination of mechanical cacophony and Kentucky drawl. If we screwed anything up, we won’t know for at least six years or so.

The highlight of the day, and arguably the trip, is meeting Bobby Joe Corbett. Bobby Joe oversees the movements of every barrel that is lucky enough to carry Maker’s Mark – from receiving and inspection to warehouse rotation and distribution. He has been with the company for over twenty years and in addition to his huge role: trains horses, single-handedly builds churches and personally maintains the grounds and buildings at the distillery. He epitomizes the grand character of the South without saying a word. Charisma personified, he captures our admiration immediately. We compare Bobby Joe to Chuck Norris, and the Kentucky Cowboy lays a roundhouse kick to the Texas Ranger.

Back to the hotel for a quick change into collars, and we are off to Bill and Nancy Samuels’ home for dinner and a cocktail competition against our English counterparts. The only guy cooler and more respected than Bobby Joe is Bill Samuels Jr. – the patriarch of Maker’s Mark, and one of Kentucky’s most beloved sons. The family’s roots run deep; Nancy herself being a direct descendant of Daniel Boone. Bill’s personality is larger than life, as we nervously line up at his front door, eager to shake hands with a legend.

A quick peek around the house reveals trophies of the history of his company and his family’s integral role in Kentucky: the first Maker’s bottle ever dipped, a photo with Colonel Sanders (Bill was his first employee), and a display case containing General Robert E. Lee’s pistol from the Civil War – just to name a few. We enjoy cocktails on the backyard patio, watching the Ohio River wander by under a watchful sunset. Bill takes time to engage each of us, making us feel like old friends, so welcome in his home. Two eight-ounce Manhattans later and dinner is served. The youngest generation of the Samuels family at Maker’s Mark is Bill’s son Rob – the Director of Global Brand Development, and all-around nice guy. Having met us in Vancouver last year, he sits with the Canadians, causing us to gush shamelessly about our experiences in Kentucky and our love for Maker’s Mark. So much his father’s son, he humbly smiles and thanks us with self-effacing pride. The next generation is in good hands.

We finish our plates and head downstairs to the Bar and Games Room – the location for our anticipated showdown with the Brits. We scramble to line up our ingredients, hoping our presentation and concoction are worthy of our audience. Our creation is the “Maple Mark”: an Old Fashioned-based offering, tuned with some homegrown ingredients. Darryl brought homemade maple syrup from his girlfriend’s family farm in Ontario; wonderfully complex, it substitutes for the usual sugar, and provides the essence of the drink in unison with the healthy measure of Maker’s at its core. Fee Brothers’ Old Fashion Bitters brings spice and complexity to the fold. To finish, a float of BC red wine tunes the dryness and contributes a deep cherry component to the final palate; not to mention an unexpectedly sexy aesthetic. Tinhorn Creek graciously provided some Oldfield’s Collection Merlot for our trip, and we present Bill and Nancy with bottles as small tokens of our incredible gratitude – as well a healthy dose of maple syrup for their short stacks in the morning. We proudly describe our intentions to the crowd of sixty (yes, the Games Room is that big), and feel our integrity and imagination is appreciated. Team England steps up next, and our worthy adversaries demonstrate the expected London style in a fastidious display of detailed craftsmanship and colourful descriptions. The judges’ verdict extends kudos to both nations for their creativity – awarding Team Canada top marks for taste, and ending the evening with winners all around. Fitting – as every aspect of our trip has continued to showcase the unparalleled magnanimity of our hosts.

Giddy from our night at Bill’s place, we trek back to downtown Louisville for some celebratory beverages. We are lucky to find Social, a cool little cocktail joint that opened its doors not two weeks ago. Savvy bartenders craft precise classics with no pretention, and we feel embraced as brethren. The Head Bartender from Z Fusion shows up, and after a couple more rounds, he has us in taxis headed for Bourbons Bistro. This iconic Bar is home to over 130 different Bourbons, and we attempt to make a dent in the selection. The entire place is built in old dark wood, washed in candlelight and rich with an aged character. Kyle the Bartender endures our waves of slurred inquiries with calm.

Seems the Bar folk of Louisville are as happy to share knowledge as we are to glean it. A few sips and shots later, and we blissfully can’t tell up from down. However, we seem to have passed the scrutiny of our new friends; as the Bar crew from Social shows up to join our ranks and continue our crawl. Next stop is Germantown in the East End of the city. A disorienting and lengthy cab ride delivers us to Nachbar. This is the place tourists never hear about – open until dawn, it is where the Bar and Restaurant staff of Louisville go to play after work. Now we feel cool; soaking up the cluttered comfort, as the ingenuous staff craft perfect drinks. The place reminds me DV8 in Vancouver; but from ten years ago, when it was cool. The music is loud indie rock, and the cocktails rival the best we’ve had on our entire trip, and appropriately there are more Manhattans in hands then there are draft beers. I imagine most of us don’t remember exactly how we got back to the hotel; but in the morning, the giant pile of White Castle slider boxes at the foot of the bed lets me know I ate properly on the way home.
~ Jay Jones

Stay tuned! Part 3 – Horse racing and the Speakeasy Social.

Read Part 1 of Marked For Life: On the Bourbon Trail with Jay Jones

Being an ambassador to a brand is an incredibly significant relationship. Signing your allegiance to a label or company is a very personal thing for an ambitious Bartender, as it speaks volumes to your personality and integrity (or lack thereof).  Supporting Maker’s Mark is requited love indeed – the redheaded bottle has silently given us more credit than perhaps we deserve. When local fellow Barkeep and friend Ron Oliver stepped out from behind the wood to become Maker’s Mark Distillery Diplomat for Canada, we were all incredibly proud and jealous. When he stepped into our Bars two months ago and invited us to Kentucky for a week, we were speechless.

Four cocktail crusaders: Trevor Kallies (Granville Room), Shaun Layton (George), Simon Kaulback (Boneta) and yours truly (Voya) – off on a pilgrimage to our personal Holy Land. Apparently our devotion to Maker’s Mark had not gone unnoticed. We counted down the days like kids before Christmas – as visions of Old Fashioneds danced through our heads…

The road to Kentucky began with one eye open, while coffee and energy drinks provided distraction from the weirdness of waking up at five in the morning. The early launch time for our expedition trumped the usual pre-flight terminal drinking session that usually goes along with these kinds of trips – part work, mostly play, but easier to tell the customs agent it was a “business trip”. We would need our livers in top form for the road ahead, far more than we could imagine. This was a foursome of Vancouver’s finest professional drunkards, each of us confidently armed with trench-earned certification in hard-core binge drinking; though it was us who would be Kentucky’s next notch on its bedpost.

A pit stop in Chicago lets us find our first Bar, and our first shot of the trip (Maker’s Mark of course – this is a business trip after all). The sweet nectar starts to make things feel right in the world. There is a distinctly different feel to an American Bar – whether it’s an iconic monument to the rich history of cocktailing, or a cookie-cutter airport way station, they all have a certain brazen sense of place. A Boilermaker later, and it’s back to the friendly skies.  Four hours of numb-bum and insipid coffee brings us to Louisville, and our next pit stop: The Woodford Reserve Bar at the airport. Our old friends Darryl MacDonald (ex Ocean Club) and Bryant Mao (ex George) are there to greet us – hugs and Boilermakers ensue, as Team Canada is complete. Team England lands shortly thereafter; six of London’s finest Bartenders, and our traveling companions for the week. It’s encouraging to see the Londoners looking as rough as we feel. Introductions are made, and we are all whisked off into to our shining, white, twelve-seater, econoline chariots – headed for downtown Louisville.

I’m not sure any of us knew what to expect from the city. We are dying to get to the hotel, full of vigor now, ready to hit the next Bar. The 21C Museum Hotel is a stunning surprise: a gallery of risqué paintings and creative instillation art, wrapped in a minimalist, contemporary boutique hotel. The service is smart and efficient, with a stylish and European feel– very bold and very cool. We all take a few moments to soak it in before unloading in our rooms and heading back down to the Bar: Proof on Main – our first official stop on the ‘Urban Bourbon Trail’.

The Back Bar is fully loaded with a massive range of Bourbons; not to mention huge selection in every other major spirit category. We settle in for local beer and shots – a trend is beginning to emerge. The Bar fits right into the style of the hotel. The Bartenders are great, with a casual and quiet confidence. So far we are most impressed with Louisville.

After a couple of rounds, our motley crew heads outside and off to soak up some nightlife. We stroll past the Louisville Slugger Museum & Factory and its eight-story high baseball bat – en route to dinner at the Maker’s Mark Bourbon House & Lounge. We enjoy just enough Whisky and meat to keep us going for a few more hours. I’ve discovered over the years that heavy drinking is the best cure for jet lag. The next stop on the trail is the Old Seelbach Bar; buried in the heart of its namesake hotel. This Bar reeks of pre-prohibition swagger, with a gorgeous stretch of mahogany to lean on, and a sea of bottles to ponder. We instinctively ask the Bartender for Old Fashioneds and Manhattans, as the room captures our geeky reverence for classics. A sneaky wander into the bowels of the hotel reveals gorgeous, dimly lit catacombs; marked with marble archways and peering gargoyles that speak of the century gone by. The Seelbach has character beyond words, and we feel whisked away to the period it was born in.

We are not done with the night however, miraculously wandering our way to the Brown Hotel, to lean on its beautiful Bar. The Bartender, Rebecca, has a smile as broad as her knowledge of Bourbon. Like little kids, we stare and point at the bottles behind the Bar, asking questions faster than she can answer. She makes time for every drunken query, and we begin to understand what Southern Hospitality is all about. Feeling schmarter, we wobble home. Vindicated and lubricated, we are grateful that our hotel is stumbling distance away. ~ Jay Jones

Part 2 – A visit to Maker’s Mark distillery

Check out part 2 of  Jackie Connelly’s “Let’s Do Lunch” pictorial inside.

^ Steak & Guinness pot pie ~ stuffed full of meat and hearty vegetables; everything is fresh and made on-site. The pie is served on a bed of rustic Yukon Gold potatoes and finished off with a rich gravy, $14 for lunch and dinner.

Irish Heather Gastropub
210 Carrall Street | Vancouver
Tel: 604-688-9779
www.irishheather.com

^ Pan-seared Arctic Char ~ warm local bean and Pemberton fingerling potato salad, double-smoked Sloping Hill Farm pork belly, toasted almonds, citrus nage, $20.

O’Douls Restaurant and Bar
1300 Robson Street | Vancouver
Tel: 604.661.1400
www.odoulsrestaurant.com

^ Sicilian Pizza with tomato, mozzarella, black olives and chorizo sausage from the wood fired pizza oven $13; Tomato and Bocconcini basil onion salad with basil vinaigrette $9, which is featured in the award winning cookbook “As Fresh As It Gets: Everyday Recipes from the Tomato Fresh Food Cafe“. Pictured here with a glass of Cedar Creek Merlot and an Adam & Eve (carrot, apple, lemon and ginger).

Tomato Fresh Food Cafe
2486 Bayswater Street (Kitsilano) | Vancouver
Tel: 604-874-6020 or 604-873-4697
www.tomatofreshfoodcafe.com

^ Parsley Crusted Arctic Char with truffled pomme puree, honey roasted root vegetables, red wine jus, petit herbs and streaky bacon ($25 as on the table d’hote menu, which includes an appetizer and dessert).

Elixr
350 Davie St. | Vancouver
Tel: 604-642-0557
www.elixirvancouver.ca

^ North Arm Farm Beetroot Salad, hazelnut vinaigrette, “david woods” goat cheese cannelloni $12. Pairs nicely with a glass of Jackson Triggs Sauvignon Blanc $7.50.

Raincity Grill
1193 Denman Street | Vancouver
Tel: 604-685-7337
www.raincitygrill.com

I have been playing a wine game with restaurant sommeliers and wine nerds across town where I show up with a mystery bottle and ask them to review it blind.  By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved. ~ PK

Come inside and read the review of our next contestant…

^ Mr. Alain Canuel, wine director of r.tl (regional tasting lounge).

Ikella Cabernet Sauvignon 2006

ABV: 14%
Category: Cabernet Sauvignon (85% Cabernet Sauvignon, 15% Malbec)
Country: Argentina
Winemaker: Bodega Melipal
Varietal Character/Distinctiveness: 4.5 ~ “Full body and balanced with aromas of cassis, baked cherry pie and an intense note of French vanilla.”
Expression: 4 ~ “This is a bold wine with lots of flavour; intense on all aspects with a long finish.”
Complexity: 3.5 ~ “This is a great wine for varietal character, cabernet sauvignon all the way.  Cassis, blackberry and firm tannin.”
Balance: 4 ~ “This wine is well-balanced.  The great fruit flavour is cleaned by the high acidity and the tannins are robust yet velvety.”
Value: 4.5 ~ “For the price, this wine delivers.  It is not a whimpy wine.” 
Score: 20.5/25
Availability: Select BC Liquor stores
Pricing: $17.99
Further notes: Overall, the wine has clean fruit flavour, bright aromas and is well made.
Wine reviewed by:  Alain Canuel, wine director of r.tl (regional tasting lounge).

Check out Jackie Connelly’s latest pictorial inside.

^ Halibut & Asparagus Terrine; Roasted Strip-Loin, herb-crusted braised beef, carrot puree & horseradish emulsion; Blueberry-Pistachio Tart, raspberry-fig sauce, ginger-honey ice cream. Items may be ordered from the lunch menu as a prix fixe ($28) or separately.

Diva at the Met
645 Howe Street | 
Vancouver
Tel: 604.602.7788
www.divamet.com

^  Grilled Halibut with house made squash agnolotti and roasted tomato relish is one of the new items on the Spring menu at Trafalgars Bistro available for $19.

Trafalgar’s Bistro
2603 West 16th Avenue | Vancouver
Tel: 604.739.0555
www.trafalgars.com

^ Amuse bouche (pictured); choice of Signature Greens or Butternut Squash Soup, crème fraiche, sage, brioche croutons & toasted filberts (pictured); Ahi Tuna Sashimi, tempura  futomaki, sweet chili sauce wasabi mayonnaise kaiware & tobiko (pictured). This 3 course lunch is available Monday through Friday for $22.

Lift Bar and Grill
333 Menchions Mews (Coal Harbour) | Vancouver
Tel: 604.689.5438
www.liftbarandgrill.com

^ Lunch at The Smoking Dog French Bistro is a combination of local and downtown business people, many of them very regular, and neighbourhood residents. Because it’s a French Bistro we see most people having a glass of wine, usually along with a glass of sparkling water, but pretty well always a glass of wine with lunch.

At the Smoking Dog we are best known for our Steak Frites, and we serve that dish often both at lunch and at dinner, but the dish we are featuring today is a lighter meal that is equally popular at lunch, great for a business meeting or for sharing between friends. The dish is pâté with baguette, green salad and cornichons. We serve a classic country style pâté; Pâté Maison – Pork, liver, onion, parsley, garlic, salt and pepper, very simple. It’s served with gherkin pickles, or cornichons, a little side of Dijon, a fresh warm baguette and a green salad tossed in simple light vinaigrette for $13.

Smoking Dog Bistro
1889 West 1st Avenue | Vancouver
Tel: 604-732-8811
www.thesmokingdog.com

^  Roast Black cod,bacalao and herb crust with clam chowder, bacon , leeks and potatoes. Finished with bacon chips. The wine recommended is a glass of Herder 2007 Pinot Gris from British Columbia. The Price for dish on the menu is $28.00 and   includes an appetizer or dessert.  View the entire lunch menu HERE

DB Bistro
2551 West Broadway | Vancouver
Tel: 604.739.7115
www.dbbistro.ca

UPDATED: March 18/09

Next up is the local dining nominations. All members of the Urban Diner Forum are invited to begin nominating their favourites in the following categories:

Local Dining
Best Restaurant Formal
Best Restaurant Casual
Best Value
Best European Formal (French, Italian)
Best European Casual (include Bistros)
Best Middle East/Africa <—NEW CATEGORY
Best Asian
Best Americas (South, Central)
Best Regional
Best Desserts
Best Wine List
Best Beer List
Best Café

We will take the top 5 from each category to the award vote starting on March 25th, and we will announce the winners at a special industry party at Voya at the Loden on April 6th. ~ PK