FOR IMMEDIATE RELEASE
SEATTLE – May 4, 2010
Contact: Hsiao-Ching Chou
Suzuki + Chou Communimedia
206.696.3663
hc@suzukichoumedia.com
CANLIS COCKTAIL SYMPOSIUM: Stewardship of the Great American Cocktail
WHAT:
- Canlis head barman, James MacWilliams, has invited a group of respected bartenders and cocktail aficionados for a round table discussion about the “Stewardship of the Great American Cocktail.” Topics include: What role does modern cooking techniques and science play in cocktail making? What effect does the resurgence of grassroots distilling have on the culture of cocktails? What defines a classic cocktail and how can new classics be created?
- Round table participants include Andrew Bohrer, Duncan Chase, David Nelson, Jess Voelker, Chris Young, Scott Heimendinger, and others.
- The Cocktail Party: After the invite-only round table discussion, Canlis welcomes the public to join the cocktail luminaries for a Canlis-style cocktail party.
DATE & TIME:
- Thursday, May 13, 2010
- 6 p.m. – Invite-Only Round Table
- 8-10 p.m. – Public Cocktail Party (limited to 70 guests)
WHERE:
Canlis (Penthouse)
2576 Aurora Ave. N.
Seattle, WA 98109
www.canlis.com
http://twitter.com/canlis
COST & RESERVATIONS FOR 8 P.M. COCKTAIL PARTY:
- Tickets for the cocktail party are $35 per person plus tax. Fee includes some small bites and several signature drinks. There will be a cash bar for additional cocktails and the opportunity to preview some of James MacWilliams’s drinks incorporating rare spirits from the Canlis backlist.
- Call Heather at 206-298-9550 for a reservation. Please have your credit card number ready.
About Canlis
Founded by Peter Canlis in 1950, this family-run establishment has helped shape both local and national dining trends in hospitality, service, cuisine and wine. Subsequently managed by Chris and Alice Canlis and, currently, by Mark and Brian Canlis, the restaurant is one of the longest-lasting, most highly decorated destinations in the country – a testament to the family’s dedication to providing a memorable dining experience to each guest. Executive chef Jason Franey, formerly the executive sous chef at Eleven Madison Park in New York, joined Canlis in December 2008. Canlis has been nominated three times by the James Beard Foundation for “Outstanding Service.” In December 2010, Canlis will celebrate its 60th anniversary. Visit canlis.com for more information.
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