Price per Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar: $64.20
Additional fees of $4.10
Quantity available: 49
Available till: Mar 20, 2020 12:00 am
Saturday, March 21, 2020 - 4:00PM - 5:00PM
Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar
Cocktail Creation interactive Mixology Demo with hospitality industry influencer and craft cocktails & spirits specialist, David Ortiz. Featuring Eagle Rare Bourbon and Sazerac Rye from the worlds most award winning distillery, Buffalo Trace. Food pairings made from scratch by The Butcher and the Bar's Executive Chef, Daniel Ramos.
David Ortiz, a Miami native and “well-shaken” Bartender/Mixologist, Spirit Specialist and Educator. David’s mission statement in the spirits industry is "Education, Empowerment, and Ownership."
Having come on board as Republic National Distributing Company’s Mixologist over 5 years ago David brings with him many years of bar management/education experience. Some of David’s accolades include being the founding president of the United States Bartenders’ Guild (USBG), Miami Chapter in 2009. He is also the founder of the Craft Bar Fight #CBF, Miami Edition. He was the Key Note Speaker at Tales of the Cocktail in 2014 and most recently has been the Host Mixologist on the Beach Channel’s, Eat This. Drink That. Go., a food and wine show on the channel. His goal is to relay his knowledge and know-how to young bartenders and front line staff members to help them provide a better over-all guest experience one cocktail at a time.
Chef Daniel Ramos is the Executive Chef/Managing Partner for The Butcher & The Bar, located in downtown Boynton Beach. Offering traditional cuts of meats, sausages, sides, bone broths and more, The Butcher & The Bar is a full-service retail butcher shop that focuses on sourcing clean product from local and regional sources. The “premium, not pretentious” bar emphasizes local producers and quality ingredients and offers sit-down lunch service during the day and a menu of small plates in the evenings.
Chef Daniel began his restaurant career at a young age by working his way through the rankings from dish washer to line cook throughout high school. Upon the advice of a Chef, he attended The Florida Culinary Institute in 1998. After graduating, Chef Daniel worked his way through the ranks at various hotels and restaurants until he eventually earned the title of Executive Chef at Delray Beach’s acclaimed, The Sundy House, where he worked for 7 years.
He later earned an opportunity to serve as Executive Chef and open the farm-to-table driven restaurant, Market 17 in Ft. Lauderdale. While at Market 17, Chef Dan created lasting relationships with some local farmers that still exist today.
Switching gears, Chef Daniel went on to join the team as Chef de Cuisine at Quail Ridge Country Club in Boynton Beach. Daniel got to express his passion for growing food by building and tending to the club’s vegetable garden. He also started a farmer’s market for the club members.
In 2015, Chef Dan launched Red Splendor Sausage with longtime friend Chef Jason Brown, to sell their handmade sausages and bone broths at local green markets. Red Splendor quickly gained a loyal local following. Red Splendor became the basis upon which The Butcher & The Bar was created with Chef Jason and new partners Eric Anderson and Marit Hedeen.
Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases.