Make Reservations
The Refinery is a proud member of the Ocean Wise Sustainable Seafood Program
Cocktail Kitchen
CKS November 17 10: Bartender Graham Racich
Reservations are now open for Graham's competition. $32/person call 604-687-8001 to reserve your spot for Wednesday November 17 2010.
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About Graham Racich:
I have been in the Industry for 10 years the last three of which have been as a bartender/mixologist at Fraiche resataurant.
Food and drink is a passion of mine as is chemistry. My first introductory to “mixology” was when I was five years old I thought of combining 4 different tooth pastes in order to get one super toothpaste. This idea of mixing ingredients together synergistically to create something different/better/interesting has stuck with me. I started in the industry working in the back of house applying what knowledge I had of cooking (not much I might add) and realized how much I enjoyed cooking. I then went away to school in Victoria where I continued my joy of creating tasty treat but the solids I had originally used had turned into liquids and instead of using plates I was using glasses. After graduating I looked into becoming a bartender but was told I lack experience and knowledge of the products I would be using. I started working at a liquor store to gain knowledge of spirits and wines whilst still replicating and create cocktail that dazzled my friends and peers. I was shortly after that I was given a chance to work behind the wood at Fraiche restaurant where I was coach by former Bar manager/general manager Andy Sword. I have since taken over the Bar program up at Fraiche and have been inspired by my peers (who this city knows so well for their passion and outstanding contributions to the restaurant and beverage industry) to further educate and elevate myself on the history, technique and presentation of our craft. I perform a hybrid of classic cocktailing and mixology. I implore older methods and cocktail recipes to create twists on classics or my own creations while experimenting with “newer” food gastronomy techniques. I would like to participate in the month of November when the West Indies are being featured. Rum is a versatile spirit which has distinct characteristics allowing it to be paired and mixed along side food.