Wine and Dine Wisconsin 2013 was a little different from years past. The main floor was populated with local food, beer, wine and spirit vendors. In addition to brand representatives from each company, the schedule each day was filled with seminars, classes and workshops. Carol Deptolla’s “Critics Choice” Top 30 restaurants were hosted in a downstairs ballroom. The tone for experience was set with dimmed lighting and mellow music to accompany the offerings from Milwaukee’s top culinary players.
The Bittercube experience was seen throughout the event. Guests were treated to our craft cocktails at the The Club cocktail area from Potawatomi Bingo Casino. For those looking for a more customized experience, Bittercube-trained bartenders from across the country whipped up “Dealer’s Choice” cocktails at The Celebrated Visitant Bar, fully stocked with an array of unique spirits, fresh juices, customized syrups and (of course) Bittercube bitters.
For a more of a “hands on” experience with Bittercube, each day our bartenders hosted cocktail labs which highlighted more guidance and tips to attendees in reference to their home bars and how they look at cocktail recipes.
Finally, Bittecube wrapped up the festivities on Sunday with “Cocktails 101,” hosted by Daniel Dufek of Hi-Hat Lounge and Daniel Beres of Blue Jacket at the Libations Stage. The seminar discussed the history of cocktails in America and the role that Prohibition played in the evolution of the culture. They addressed cocktail crafting considerations such as how to know when a cocktail should be stirred versus being shaken. They also shared a few classic cocktail recipes including a Daisy and an Old Fashioned while explaining the role bitters have in a well balanced cocktail.
For more information on the event, check out this piece by JS Online.