Popular Bartenders In The
Phoenix Metro Set For Battle
The Devoured Phoenix Annual Bartending Competition Will Feature Seven Local Bartenders, Media Celebrities And Three Live Acoustic Sets At The Crescent Ballroom
Modern Times Magazine
Jan. 7, 2014 — Seven local bartenders are twirling their bar tools in anticipation of next month’s fifth annual Devour Phoenix Bartending Competition.
The this year’s contest, put on by Local First Arizona, will be at the Crescent Ballroom, 308 N. Second Street, Phoenix, on Feb. 9 at 2 p.m. Revenue from the event will benefit the Devour Phoenix Restaurant Coalition.
The contestants’ efforts to grasp the title of “Devour Phoenix Best Cocktail of the Valley 2014” will be made using locally distilled Arizona Distilling’s Copper City bourbon and gin.
The judging panel will be comprised of last year’s winner Kyle Landry of Shady’s Fine Ales and Cocktails, mixologist Layla Linn from the Arizona chapter of the U.S. Bartending Guild, and experienced mixologist Jason Asher.
Attendees who sample each cocktail may also cast a vote. In addition to bragging rights, the winner will receive two tickets to the Devoured Food + Wine Classic on March 1 and 2.
Tickets are $20 and include a sample of each of the seven crafted beverages. The event emcee is the Arizona Republic’s Megan Finnerty, and there will be three live acoustic music sets in addition to the two-round mixology contest. Event T-shirts are $10.
In December, the first round of bartender eliminations took place by fans voting on their favorites using social media. By New Year’s Eve, the seven finalists were selected. They are:
Manny Pena of Windsor, Evan Gibbs of Maizie’s Cafe, Matt Tobey of District American Kitchen and Wine Bar, Zacharia Gillespie of Phoenix Public Market Cafe, Joshua James of The Clever Koi, Michael Allmandinger of Parlor Pizzeria, and Ryan Richardson of Kazimierz World Wine Bar.
For more information, contact Steve Russell, the Devour Phoenix local food coordinator, Local First Arizona, at email@example.com or 480-330-0150.
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