• Article Author: Mixologist Patricia Richards
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Patricia Richards Profile

 

For me, 2010 has been a most productive, busy, and satisfying year. There are many reasons for this, but one reason in particular that I’d like to discuss. The recent popularity of food programs like Top Chef, Iron Chef, Chopped and many others, has brought about an awareness and an appreciation for the culinary arts, by a mass TV-viewing audience. This appreciation has evolved to a celebrity-like following of numerous food chefs like: Emeril Lagasse, Mario Batali, Wolfgang Puck, Bobby Flay, Tom Collicio, Cat Cora, Michael Mina, Daniel Boulud, and our very own Wynn chefs such as Alex Stratta, Jeta Tila, Paul Bartolotta, etc., etc., as the list goes on and on.

My point here, is that these food chefs are known for using the highest quality, freshest, seasonally available products, and preparing them in creative, cutting-edge ways, as do many bar chefs today. I believe the recent popularity of bar chefs/mixologists is just an extension of this food chef craze, as we are all part of the culinary arts and we all contribute in our own creative way, whether we work with pastry, in the cake room, behind the bar or in the kitchen.

2010 was also a year of a few work related trips, such as winning the National Finlandia World Cup and being 1 out of 2 women competing in the international finals inside the Ice Hotel in Lapland, near the Arctic Circle. Can you say BRRR??? Anyway, I was pleased with my fourth place finish out of 31 competitors; the highest the USA has ever placed, in the 12 years of this competition. Especially considering one of my ingredients broke en route, and I needed to improvise last minute, costing me valuable points. C’est la vie(such is life), is the phrase which comes to mind, when I think back on this experience as I learned a valuable lesson… Always pack more than you think you will need for a competition! Lesson learned. I can now check that one off my list.

In May, I took a weeks’ vacation to Campbeltown, Scotland, where I was working in the Springbank Distillery, learning the processes of making scotch whisky! I had never done anything like that before, and it was a very enriching experience, teaching me about the pride and hard work that goes into creating craft distillates. Not only was I filling the barrels with whisky for aging, I was then rolling the filled barrels into the warehouses and racking them using a forklift, so barrels can sit and age for years, imparting additional flavor and character into the whisky. I even added a special strain of yeast to the mash tun during fermentation, I turned and grubbed the barley on the malt floor to help prevent sprouting of the grain, I shoveled malted barley into the kiln for drying, and I worked the bottling line, labeling bottles and boxing them for shipping. Yeah, I know, even on my “vacation” I am busy.

In June, Steve Wynn himself, requested my immediate presence at Wynn Macau, to work on their beverage program while there. I had been to China years before, having dabbled in a little modeling, but never to Macau. I was there for a week, absorbed in establishing standardized recipes, cocktail and mocktail creation, staff training on cocktails and spirits, meeting with their local distributors and “market research”; checking out the local hot spots and evaluating them and their beverage programs. While at Wynn Macau, I was inspired by the tea sommelier at their Golden Flower Restaurant, and I have yet to find magnolia blossom tea here in the USA, so I ordered some from Hong Kong, bringing back a little of the Far East, to our beverage program at Wynn, Las Vegas.

In July, there was my 1st place win in the United States Bartenders Guild, National Milagro Margarita Competition, in New Orleans, during Tales of the Cocktail; a annual, global Mecca of all things, cocktail and spirit-related. I also participated in numerous radio, TV, video and articles to include: Food Enquirer.com, Tasting Panel, People Magazine, Costco Magazine, Forbes.com and In-Style.com. I worked on the development of our numerous seasonal menus, costing of recipes, menu layouts, Micros requests, research and development, in addition to the teaching and training of bar staff members. Yes I am a busy girl, but I also consider myself to be one of the luckiest, and I feel grateful, appreciative and optimistic for 2011. I would like to take this opportunity to wish you all a very happy and healthy holiday season, as we reflect on 2010, and give thanks for all the blessings in our lives.

 

Cheers  and tidings to you and yours!