Island Prime/C Level’s Deborah Scott and Jonathan Boyle Create Winning “Mistletoe” Martini for the Tommy Bahama Rum Mixology Competition
SAN DIEGO (November 18, 2009) – Deborah Scott, Executive Chef/Partner of Island Prime/C Level, and Jonathan Boyle, Bar Manager for Island Prime/C Level, won the Tommy Bahama Rum Mixology Competition at the recent San Diego Bay Wine & Food Festival’s Tommy Bahama Rum VIP Party, for their “Mistletoe” holiday martini.
On Sunday, November 15, the Tommy Bahama Rum VIP Party kicked off the anticipated San Diego Bay Wine & Food Festival, which runs from November 18 to November 22. The competition was an informal event, where local San Diego chefs put their mixology skills to the test. Below is the award-winning “Mistletoe” martini recipe:
Mistletoe Martini Recipe
1 ounce Tommy Bahama Golden Sun Rum
½ ounce of Licor 43
½ ounce spiced honey rum syrup (please see separate recipe below)
1 handful of muddled fresh cranberries
Fresh squeezed juice from ½ an orange
Fresh squeezed juice from ½ a lemon
Spiced Honey Rum Syrup Recipe
Equal parts, 1 cup honey and 1 cup boiling water
Dash of pumpkin pie spice
Three judges took part in this competition, including Tommy Bahama Rum’s Pascal Courtin; Kevin Rhodes of the San Diego Wine and Culinary Center; and Anthony Paventi, business development manager for the U.S. Foodservice.
In addition to Scott and Boyle, other competition participants included: Urban Solace’s founding partners Executive Chef Matt Gordon and General Manager, Scott Watkins; Mixologist Jason Jones, who was assisted by Sarah Prudhomme of Sé San Diego; El Vitral Restaurant’s Chef Norma Martinez and Beverage Director and Sommelier, Juan Caldron. The winner received a Tommy Bahama Rum gift basket and a Nambé cocktail shaker.
Owned and operated by the Cohn Restaurant Group and Deborah Scott, the award-winning Island Prime/C Level restaurant combines two great concept restaurants in the same venue. Island Prime (dinner only) is a prime steak and seafood restaurant. C Level (lunch and dinner) offers a more casual menu of creative entrees, sandwiches, salads and fresh seafood dishes. Located right on the San Diego Bay, both restaurants offer some of the best views of downtown San Diego and finest cuisine in the city.
About The Cohn Restaurant Group
Behind each Cohn restaurant’s eclectic, unique atmosphere and award-winning cuisine are two entrepreneurs whose visions have brought San Diego dining to a new level. David and Lesley Cohn opened their first restaurant, The Corvette Diner, in 1986. With the success of this 50′s style diner, they set their sights on the fine dining market. Now, almost 25 years later, the Cohns have successfully established the Cohn Restaurant Group – a family of 12 award-winning restaurants; The Prado, Corvette Diner, Kemo Sabe, Blue Point, Mister Tiki, Indigo Grill, Thee Bungalow, 333 Pacific, Gaslamp Strip Club, Island Prime & C Level, and Pineapple Grill located in Kapalua, Maui. David and Lesley take pride in the fact that their company is family-owned and operated and will keep the Cohn Restaurant Group tradition alive with the help of their daughter, Jessica and son, Jeremy. For more information please visit www.dinecrg.com