 Makers Mark Bourbon Throwdown
Winners:
Chefs:
1st: David Grossman, Branch Water Tavern
2nd: Rebecca Masson, Independent Pastry Chef
3rd: Mark Cox, Mark's American Cuisine
Mixologists:
1st: Anthony Montz, Hearsay Gastro Lounge
2nd: Claire Sprouse, Beaver's
3rd: Matt Tanner, Anvil Bar & Refuge
Houston Press: Raising the bar at the Bourbon Throwdown and slideshow
Houston Chronicle: Seen and heard at Houston Chowhounds' Bourbon Throwdown
Houston Chronicle 29-95: Houston Chowhounds' Bourbon Throwdown leaves its Mark
Branch Water Tavern
510 Shepherd Dr., Houston 77007
Event Schedule 5:00 PM Doors open 5:15 PM Cocktail competition commences
5:30 PM Food competition commences
9:00 PM Winners announced
Chef Line-up Bryan Caswell - Executive Chef/Partner of REEF, Little Big's & Stella Sola *Winner of Bi-valve Throwdown* Mark Cox - Executive Chef/Owner of Mark's
David Grossman - Executive Chef/Partner of Branch Water Tavern
Mark Holley - Executive Chef of Pesce
Rebecca Masson - Pastry Chef *Winner of 'Shroom Throwdown*
Monica Pope - Executive Chef/Owner of T'afia & Beaver's
Mixologist Line-up Adam Bryan - Eastside Showroom (Austin, TX) Anthony Montz - Hearsay Gastro Lounge Bill Norris - Fino (Austin, TX) Claire Sprouse - Beaver's
Matt Tanner - Anvil
Ryan Rouse - Branch Water Tavern
Event Information
The objective of this event is:
-- to have pure, tasty fun,
-- to engage the local foodie and restaurant/bar community and bring everyone together for a great purpose,
-- to earn well-deserved bragging rights
Be a part of the another exciting food event!
Six Houston star chefs and six mixologists from Houston and Austin will be competing to win the title of Bourbon Throwdown (BTD) Champion. One chef and one mixologist will win a trophy--a custom-designed bottle of Makers Mark which will be etched with their portrait. Whose dish and cocktail will reign supreme?
Meet our Judges.
1. Bear Dalton - Spec's Wine Manager, My Table Magazine's wine & spirits editor, Wine Educator
2. Hailey Harris - Houston Makers Mark representative
3. Barry Maiden - executive chef/owner of Hungry Mother (Boston, MA)
4. Katharine Shilcutt - Houston Press web editor and food writer
5. Robb Walsh - food writer, former restaurant critic of Houston Press No one leaves hungry. Chef David Grossman and all BTD chef competitors will be providing their bourbon dishes for the patron buffet. Chef Grossman will also be supplementing the buffet with hor d'oeuvres and side dishes.
No one leaves thirsty. The six competiting bartenders will be serving their complimentary Makers Mark cocktails on a rotation all night. Patrons can also purchase beer, wine, or other drinks at the main bar which will accept credit cards but we recommend bringing cash to expedite your transactions. Tickets. A limited number of tickets will be available for sale online via Paypal. Due to the size of our host venue, this event will be much smaller than usual. Tickets are $40 each and are available via Eventbrite.
Guidelines for Chef Contestants
Rules of engagement. Contestants should prepare a dish containing Makers Mark bourbon as a major component of the dish. Contestants may choose any type of protein(s) for the dish but a protein is not required. If a contestant submits more than one bourbon dish into competition (i.e. a duo or trio of dishes), the judges will be instructed to compute an average score of all dishes presented by the contestant. Only one chef/team per restaurant will be allowed in the competition. Each chef may bring one sous chef to assist in the competition. Entries for judging. Contestants are required to present and prepare six individual plates--one for the media table and five for each member of the judging panel. Contestants should bring their own dishware as presentation will be a factored into final scores.
Food for patrons. In addition, contestants are required to bring four full hotel pans of their competition dish for the patron buffet. If your budget allows for it, we invite you to bring more or include a side dish. This food must be prepared off-site and brought to the event hot and ready to be served.
Kitchen priviledges. All contestants will have access to BWT's fryers, stove top and ovens, however all ingredients needed must be brought to the event. Prep and cooking space is limited. Although contestants may arrive at the event with components of the final dish already prepared, it is recommend that all finishing touches such as searing, broiling, and frying are done onsite. Please email david@branchwatertavern.com with any other questions regarding kitchen or cooking logistics.
Compensation. Each chef will be given a $100 stipend toward food expenses. Chefs will receive this stipend in cash on the day of the event.
Judging: The judging panel will be made up of five judges. Judging will begin at 5:30 pm and chefs will go in the order in which their registration is received. Each chef will present their dish to the panel of judges.
Judging criteria: Dishes will be judged on the following:
Guidelines for Mixologist Contestants
Rules of engagement. Contestants should prepare a cocktail containing Makers Mark bourbon. There is no limit on the number of ingredients. Only one bartender/team per restaurant/bar will be allowed in the competition. Shaved and cubed ice will be available. Entries for judging. Contestants are required to present and prepare six individual cocktails--one for the media table and five for each member of the judging panel. Contestants should bring their own glassware as presentation will be a factored into final scores.
Compensation. Each bartender will be given a $50 stipend toward expenses and will receive this stipend in cash on the day of the event. Judging: The judging panel will be made up of five judges. Judging will begin at 5:30 pm and bartenders will go in the order in which their registration is received. Each bartender will present their cocktail to the panel of judges.
Judging criteria: Cocktails will be judged on the following:
Event Announcements:
Keep up with event announcements which will be posted to the bottom of this webpage.  To keep up with event news and discussions, follow Jenny Wang aka @imneverfull on Twitter.
Special thanks to Branch Water Tavern
and to our event sponsors:
Makers Mark
Hotel Sorella
For more information about Branch Water Tavern:
For more information about the Houston Chowhounds or to become a member:
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Bourbon Throwdown |
