Earth Day Celebrations and Cocktails for Foodies
Celebrate in Style with These Cheer Inducing Libations
Mar 19, 2009
This Saturday, March 28, 2009 at 8:30pm over 1000 cities around the world will all turn off the lights for sixty minutes in honour of Earth Hour – a global initiative created by the World Wildlife Fund (WWF) to get people to become a little more earth-aware. Food Trends took this opportunity to poll some industry friends- chefs and hotel management about what they plan on doing to commemorate the day with their patrons.
Here’s a sampling of what’s going on at a restaurant or hotel near you:
- Brad Long- Executive Chef of Toronto’s Veritas Restaurant says, “We'll be powered off in the front- candles and conversation only - for the entire evening.”
- Maricel Presilla- Chef/Co-owner of Zafra and Cucharamama in Hoboken, NJ says, “Although we turn the lights off for a few seconds to make people aware of the moment, we do many simple things on a daily basis to celebrate the good earth. For one, we use very fresh ingredients that have not been manipulated and with that I don't mean anything fancy. I am talking about something as simple and wholesome as fresh garlic (the pod) not some unrecognizable chopped mass that smells of sulphur, the kind of garlic most industrial-sized kitchens use today (and which I found a lot in my tour of Canada's institutional kitchens). Of course I could go on to fresh onions and peppers, and plain long grain rice and dried beans (not canned). These might not seem like much of a tribute, but I think they stand for a lot. And they mean so much more after my tour of so many large kitchens. So for us...no grand gestures only small ones that say we respect the earth and its bounty...and we might put it in writing for our customers.”
- And for the second year in a row, Pangaea will be marking Earth Hour with a candlelight dinner on March the 28th as well under the steady and talented hand of Chef Martin Kouprie. For reservations call: 416 920 - 2323
- The iconic downtown Toronto Fairmont Royal York Hotel’s Regional Director of Public Relations, Melanie Coates tells Food Trends that the hotel will build upon the success of their 2008 experience. Last year, the cozy Library Bar turned out the lights, opting to serve customers by candlelight for the evening. The experience was so popular, that every Saturday night since last year’s Earth Hour, the lounge has continued to serve their wonderful libations by the sultry glow of countless candles. The landmark Fairmont Royal York neon signage will be extinguished outside in homage to the event and those wishing to book a room for the night can do so starting at $99 CDN.
For those of you wanting to replicate the Mike Astin’s (the Library Bar’s bartender) famous Earth Day creations at your event this year- here are three recipes sure to curb your carbon footprint at least for an hour! The following recipes are all courtesy of Mike Astin and the Fairmont Royal York Hotel in Toronto.
Organic Globe Recipe
- Mix 2oz Vodka Organic (Square One)
- 1oz Ice wine
- 1/2 oz Fresh Orange Juice
- 1/oz of Simple Syrup
Garnish with fresh grapes and an orange twist. Serve in a Birdbath Glass.
Carbon Footprint Recipe
Combine mashed Canadian Apples (Royal Gala Apples), 1oz Fairmont Royal York’s award-winning rooftop Honey, 2oz Glen Breton Canadian Single Malt Whiskey and 2oz soda water. Serve in a rocks glass. The drink is shaken with all ingredients included.
Polar Cap Recipe
Mix 2oz Iceberg Vodka, 1oz Ice wine, 1/2 Fresh Lemon Juice, 1/2 oz of Simple Syrup and garnish with fresh grapes and a lemon twist. Serve in a Highball glass.
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