With Star Hodgson
Monday, June 3rd
doors at 5:00 PM, seminar begins at 5:30
at SoBou Restaurant, 310 Chartres St.
$35 per person, 20% discount for SoFAB and MOTAC Members
Louisiana is incredibly privileged to have such mild temperate winters, and, shall we say, hot steamy summers, providing an exceptional growing season and the ability to locally harvest crops practically every month of the year. With this bounty of nature, it’s no wonder that New Orleans is a food mecca, and possesses a unique cuisine known throughout the world as definitively “New Orleanian”. Cocktails are no exception to this tenet.
On June 3rd, join us as we take a stroll through the metaphoric garden and unearth the recipe for “How to drink what you grow.” We’ll explore paths of seasonal inspiration, realistic usability, year-round planting and preservation, the quest for balance and recovering from pitfalls. We’ll enjoy a few cocktails inspired by the seasonal garden.
“Living in New Orleans, we have a unique growing season and are able to harvest herbs, fruits and vegetables locally throughout the entire year,” says Star. “It keeps creating new cocktails inventive and fun when you work within what is in your backyard!”
The event will be held at SoBou, located in the W New Orleans – French Quarter. For $35 (MOTAC and SOFAB members receive a 20% discount), guests will enjoy bites from SoBou along with the cocktails. Be sure to purchase your tickets in advance — seating is limited and we can’t guarantee that there will be space for you if you try to purchase your ticket at the door!
Star Hodgson, cocktail concoctionist, has been creating contemporary and sprucing up traditional cocktail recipes for over 16 years. She helped push the fresh cocktail movement into play at loa at International House, where she was General Manager from 2007-2010, as well as revived a classic cocktail program. In the same period, she also served as Beverage Director for all Lifestyle Revolution Group (LRG) venues located in New Orleans which include: Republic, LePhare, Capdeville, Sylvain and Ste. Marie, in the latter 3 she also designed the bars. In 2010 she decided to step back and started her own consulting company, Star Cocktails, in which she reinvigorated her creative flair by getting out on the town more often and diving into the science of Molecular Mixology. She created specialty beverage programs for restaurants and bars and provided in-home cocktail catering with customized drink experiences for each client. Star currently serves as Glazer’s Distributors State Mixologist working with many of the finest spirits available, independent and corporate restaurants and bars, MOTAC, the USBG and the bartending community at large._________________________________________________________