USBGLV Food Truck Cocktail Wars is going to set a precedent! This Bar Crawl & Cocktail Comp pairs Chefs and Barmen together for culinary/mixological synergy. This groundbreaking event has been created is in the name of charity and proceeds will be supporting the Helen David Relief Fund & the USBG. It is part of For the Love of Cocktails which will be three days of cocktail celebration and imbibing for the cause. The Food Truck Cocktail Wars is happening Thursday, February 11th at 10.p.m. All of the competitors are taking this opportunity very seriously but perhaps no one more than Bryan Pierzga and his chef counterpart, Christian Guzman of Dragon Grille!
Read below for a sneak peak in the mind of a mixologist….
How do you feel about competing in the Food Truck Cocktail Wars?
“In all reality I had not expected to get selected. There’s a plethora of insanely talented bartenders in this city. The $1500 bounty on this would surely account for a healthy amount of them submitting recipes. You could color me excited at the news of being picked; enough that I had to excuse myself out the back and give a little fist pump towards the night sky.”
Tell us about your background and how you will utilize it in the competition?
“Except for one exception, I’ve always worked in restaurant/bar combinations. I started bussing at an Irish Restaurant in Ocean City, Maryland. From there, I served and worked up to bartender at a college craft beer and tequila joint in Pennsylvania. My year and a half in Vegas has seen me at El Dorado in its infancy, opening crew at Yardbird in the Venetian, on-call mixologist for Cosmopolitan, and now presently at the brand new F. Pigalle in downtown. Being afforded the opportunity to work such vastly different style of bars and kitchens was a blessing.
Where do you see the connection between bar and kitchen?
Before digging into the depths of bartending, I had seriously considered culinary school in California. I loved working around skillful chefs and bouncing ideas, food or drink wise, off of them to see if my flavors profiles had merit. Chefs and bartenders, in my humble opinion, are very similar. We have a similar thought process when creating anything we plan to serve. That common thread between the “gap” that is FOH and BOH is something to take advantage; of which, I plan to fully explore.
How are you approaching the cocktail & food pairing?
I’m looking at this from two perspectives; either my drink needs to seem almost a part of the dish by using similar flavors or it should contrast with every bite and sip. I want every aspect of both of our offerings to shine. Going about achieving those results will take some tweaking but I’m confident that we can. All said and done this is shaping up to be a unique cocktail competition. One of which, I am proud to be a part of. It won’t be easy to take down the other pairings but that makes a win all the more satisfying.”
We can’t wait!by