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City holds first Beer, Brands, and BBQ event with guest marketing consultant

City holds first Beer, Brands, and BBQ event with guest marketing consultant

Gair Maxwell, author of Big Little Legends, joined Moose Jaw Mayor Clive Tolley at the building formerly known as Mosaic Place, where guests heard from local business leaders and enjoyed pulled pork sandwiches and a Moose Jaw-brewed IPA.

Gair Maxwell, author of Big Little Legends, joined Moose Jaw Mayor Clive Tolley at the building formerly known as Mosaic Place, where guests listened to local business leaders and enjoyed pulled pork sandwiches and a Moose Jaw-brewed IPA.

The city is currently hunting a new naming partner for the Moose Jaw Events Centre after the Mosaic Company declined to renew their partnership.

The event took place August 4 in the Founder’s Lounge. Craig Hemingway, the City’s communications manager, thanked sponsors including Burns & McDonnell, Thunder Creek Pork, which supplied the meal, and the staff at the Events Centre.

The night’s featured businesses were the Moose Jaw Brewing Company (MJBC), Lion’s Creek Extra Virgin Olive Oil and Balsamic Vinegar, and the Moose Jaw Co-op.

Tolley noted as the event got underway that he had only met Maxwell that evening, but discovered they shared a past in hockey colour commentary. The pair spent some time bantering in character before Maxwell talked about how the city’s prohibition-era reputation lent itself well to the brand of Most Notorious City in Canada.

Maxwell’s style during the evening was to interrogate guests on their branding strategies and try to come up with suggestions for their next reputation-building move. He engaged the audience with rhetorical questions such as:

“I just want to know if fundamentally you’re ok with greatly expanding your customer base and driving revenue, is that ok, are we ok with that?”

Terry Zwarich and Cody Schulze are the passionate brewers and co-owners behind the Moose Jaw Brewing Company (MJBC), which began producing beverage in January 2022. They brought a sample of their MJBC IPA, which was the evening’s hot topic.

The MJBC’s “silly sauce” — Zwarich’s description — is currently available from Cask 82, Bugsy’s Irish Pub, The Crushed Can Rec Room & Bar, and the Sobey’s Liquor Store. The company’s passion for their process was apparent as Zwarich and Schulze described the various influences of time, temperature, humidity, herbs, and spices on their flavours and how they have refined a consistent taste in their core lineup.

Charmaine Franken of Lion’s Creek was up after the MJBC.

Lion’s Creek’s flagship store in Moose Jaw, but the company imports its olives from South Africa and its balsamic vinegar from Modena, Italy. Franken told the story of their successful rebranding.

The name Lion’s Creek comes from the source of their olives in South Africa — where two rivers converge. Both rivers are named after the legendary predator: Leeu in Afrikaans and Gamka in Khoisan.

Free tasting sessions, staff expertise, a wide variety of pairing options, and scores of flavours have made Lion’s Creek justifiably famous and a regular stop for downtown shoppers.

Geoff Anderson was the final guest. Anderson has been the general manager of the Moose Jaw Co-op Association since 2019 and has built a reputation for his community participation. He is the current chair of the Downtown Moose Jaw Association (DMJA), which recently announced a goal of creating Canada’s Most Notoriously Charming downtown.

Anderson is also on the board of the Moose Jaw Transition House and joined forces with 15 other men last November for a Transition House fundraiser.

Anderson and his wife Juanita mentioned that their careers with the Co-op have resulted in more than 45 moves between the two of them. During his conversation with Tolley and Maxwell, Anderson expressed his passion for the culture of customer-owned co-operatives, which translates into a brand centered around experience rather than product.

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Guest Star Chefs Are Creating Unique Culinary Events At Auberge Resorts

Guest Star Chefs Are Creating Unique Culinary Events At Auberge Resorts

When Nina Compton, the James Beard Award winning chef of New Orleans’ Compère Lapin and Bywater American Bistro, sets up shop at Malliouhana, Auberge Resorts Collection in July, she’ll be returning to the Caribbean, the region of her birth, although to Anguilla instead of St. Lucia. For a month, from July 22nd to August 19th, she’ll be the headliner of the resort’s “Flavors of Malliouhana,” a series that started with chef JJ Johnson in March and is intended to reflect the island’s rich culinary traditions combined with a guest chef’s singular focus. She’ll be on property the first three days, doing immersive events and cooking demonstrations with dishes such as ricotta gnocchi with jerk summer corn and tomatoes; her dishes will then remain on the menu for the rest of the month.

It’s an honor to be partnering with Malliouhana, Auberge Resorts Collection,” said Chef Compton. “Having grown up in St. Lucia, where I initially discovered my passion for food, it is an honor to bring my skills back to the Caribbean. I’m excited to partner with Malliouhana to create a memorable menu that not only remains true to my roots but also provides creative twists to some Anguillian classics.”

By creating this series, part of Auberge Resorts Collection’s Taste of Auberge, the hotel group is responding to the growing interest in culinary travel the last few years fueled, according to recent studies, by the increase of food experiences on social media largely by food enthusiast millennials, the rise in discretionary income and proliferation of food festivals. So, a little cross pollination of bringing chefs from other cities in to create their signature dishes with local ingredients and influences, often alongside the resort chef definitely adds to a resort’s appeal. Guests obviously benefit from experiencing the cuisine from in demand restaurants without traveling to that destination and trying to get a reservation.

Just before Nina Compton’s stint at Malliouhana, from July 13th-16th, Tyler Cole’s inventive restaurant Uchi which originated in Austin and now also has branches in Denver, Dallas, Houston and Miami is taking over the Prospect restaurant at Aspen’s Hotel Jerome, Auberge Resorts Collection to showcase his out of the box takes on Japanese cuisine. Also in July, from the 1st to the 10th, New York’s creative, secret cocktail bar Please Don’t Tell is taking over the bar and culinary destinations within Etéreo, Auberge Resorts Collection on Mexico’s Riviera Maya mixing Mayan influences and distinctive urban mixology.

Diners hoping to score a table at San Francisco’s perennially in demand Saison known for its impeccably sourced ingredients, wood fired cooking and creative $298 tasting menus can get a glimpse of the restaurant’s two star Michelin creations at Commodore Perry Estate, Auberge Resorts Collection on November 4th and 5th. The chefs will be working with local ingredients from the property’s Austin location, conducting a fire cooking workshop and multicourse dinner accompanied by the unique fermentations foraged and created by the restaurant’s team. Also in November, on the 26th, Mexican and New Mexico cuisine will fuse with a collaboration between chef Jorge Vallejo of Mexico City’s Quintonil, a regular on the World’s 50 Best Restaurants list, and Executive Chef Pablo Peñalosa of the restaurant Skyfire at Bishop’s Lodge, Auberge Resorts Collection in Santa Fe.

Another upcoming collaboration promises to deliver not just an assortment of different flavors but also health-encouraging benefits. Hacienda AltaGracia, Auberge Resorts Collection, the wellness retreat near a long life Blue Zone in Costa Rica, is welcoming chef Shennari Freeman of New York’s Cadence, named one of the best new restaurants of 2021 by the New York Times. Guests can learn the keys to the restaurant’s plant-based Southern soul cuisine with wellness and sustainability as a focus in curated dinners, a cooking class and holistic health workshops. All will be held from July 7th-17th.

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Guest shifts & cocktails that let you do it doggy-style: 7 drink events from 18-30 April 2022

Guest shifts & cocktails that let you do it doggy-style: 7 drink events from 18-30 April 2022

That’s it for this month’s public holidays, but these seven drink events from 18 – 30 April 2022 in Singapore might keep you going until the next one.

This year’s Asia’s 50 Best Bars awards will be announced soon, and a number of guest shifts are happening in Singapore before the ceremony next week. One of them takes place at MO Bar, where John Nugent of The Diplomat Hong Kong will be on deck, while Jigger & Pony hosts two bartenders from Milan’s Camparino in Galleria. Highly lauded bartender Erik Lorincz will be taking over Republic for an evening of high-brow drinks.

Travel across premier French wine regions through a wine flight at the Oakwood Premier’s Se7enth restaurant, then head over to Bochinche for their Japanese beef and sake nights. Diners also get to explore offcuts of Australian lamb during two evenings with chefs from P&C and Salted & Hung, then do it doggy-style at a canine fundraiser with The Kongsee and Bulldog Gin. See below for more.

7 drink events from 18 – 30 April 2022 in Singapore:

On 20 April, MO Bar turns into the embassy for Hong Kong bar The Diplomat. Known for their American-style classic cocktails, founder John Nugent will be behind the stick as he serves four drinks including Blinker Highball and Bitter Boracho (all cocktails are priced at S$24++ each). Nugent will also host a masterclass on 21 April where he will share how he propelled The Diplomat to the 20th best bar in Asia.

Guest shift: Wednesday, 20 April 2022, 6pm to 10pm
Masterclass: Thursday, 21 April, 1pm to 2pm. Reserve through email.

Argentinean steakhouse Bochinche is looking across the Pacific for the first of five bi-monthly special dinners called Sear The World. Japan is the first country to be featured, and the three-course dinner (S$160++) combines Japanese ingredients with Latin American techniques. There’s a Yellowtail Ceviche with Edamame and Yuzu, followed by an A4 Japanese Wagyu Don over risotto. Dessert is Green Tea Lava Cake with Sakura Ice Cream, and an optional sake pairing (S$60++) adds another dimension to the meal.

Wednesday, 20 April 2022 and Thursday, 21 April 2022, 7pm and 7.45pm (two seatings)

Republic is celebrating their first anniversary with a guest shift by Erik Lorincz. The award-winning bartender and founder of London bar Kwant (31st in the world) will be on station to serve five signature cocktails, from an artichoke and sherry highball (Wild Sunflower) to an Old Fashioned with pecan and chestnut (Michael&Peter). Drinks are S$25++ each.

Thursday, 21 April 2022, 7pm to 11pm


21 April: International Bulldog Day with The Kongsee and Bulldog Gin

Get bulldogging for a good cause on 21 April when Telok Ayer bar The Kongsee teams up with Bulldog London Dry Gin for International Bulldog Day. The pet-friendly event at Duxton Plain Park will offer cocktails such as Fizzy Rose Gimlet (complete with a bulldog-shaped ice) and beers from Heart of Darkness, with all proceeds going to Save Our Street Dogs (SOSD) Singapore. All cocktails are $15 nett.

Thursday, 21 April 2022, 5pm onwards

It’s aperitivo hour all night long as Jigger & Pony plays host to Milan bar Camparino in Galleria on 24 April. Voted the 27th best bar in the world last year, head bartender Tommaso Cecca and bartender Saverio Casella will be taking over the Singapore venue for an evening of cocktails (S$28++ each) featuring the iconic Campari bitter liqueur.

Sunday, 24 April 2022, 6pm till late


165 Tg Pagar Rd, Amara Hotel, Singapore 088539 google map

Oakwood Premier’s Se7enth restaurant is serving a tasting flight of French wines from some of the country’s best appellations. It starts off with a glass of Marrenon Chardonnay Les Grains ‘20 from Rhône, followed by a 2018 white Burgundy from Louis Max Macon-Villages. Then it’s onto two Bordeaux reds: a 2018 Saint-Emilion from Michel Lynch Prestige and a 2016 Pauillac by De Lynch-Bages.

The flight comes with snacks including cheeses, dried fruits, nuts, biscuits smoked salmon, crispy chicken drumlets and assorted tarts. The wines and food are served as a set (S$165++) and is good for two.

Now till 30 April 2022, 6.30pm to 10pm


6 Shenton Way OUE Downtown 1, Level 7, 068809 google map


26-27 April: Four hands lamb dinner @ P&C and Salted & Hung

Explore every edible part of the lamb at this four hands dinner on 26 and 27 April. Hosted by chefs Peter Smit and Drew Nocente of P&C at Low Tide and Salted & Hung respectively, they’re serving a nose-to-tail Australian lamb experience with a focus on zero food wastage. Dinner (S$168++) will take place at each of their restaurants with an optional cocktail pairing (S$60++).

Four hands dinner at P&C

Tuesday, 26 April 2022, 6pm to 8pm, 8.30pm to 10.30pm
Book here.

Four hands dinner at Salted & Hung

Wednesday, 27 April 2022, 6pm to 11.30pm
Book here.