By: Vanessa Tam
Last week, Science World’s second annual Science of Cocktails charity event blew their guests away with a delicious demonstration of mixology, gastronomy and of course science.
Setting an initial goal to raise $200,000 in support of their Class Field Trips Bursary program this year, the event went on to raise well over $240,000 for a program that helps bring students from underserved school districts in Vancouver to visit the science centre and experience learning outside of the traditional classroom environment.
With 31 drink stations, 13 food stations and over 12 science program stations, it’s safe to say that there was never a dull moment throughout the event. Some of our favourite cocktails from the evening included the Kahlua Krispie Paralyzer that was garnished with Rice Krispies, the Frosé which was like a blended rosé slushy, and the Japanese Cocktail with Orgeat Floss which featured Hennessy and an Orgeat cotton candy garnish.
From the food stations, some of our favourite snacks included the pork belly rice bowls prepared by Pidgin, the butternut squash gnocchi created by The Dirty Apron, the mouth watering prime rib sliders presented by The Keg, and the tuna pressed sushi by Hapa Itzakaya.
In between sips and bites, guests were able to interact with many of the science world installations within the space as well as participate in a charity silent auction, create their own personalized bitters formula and witness a fierce cocktail competition where Matthew Benevoli from Nomad won first prize with his “Campfire” cocktail.
Presales for next years Science of Cocktails event are already on sale and going fast! Don’t miss out on your opportunity to sample the best from Vancouver’s best bartenders and restaurants for charity.
Photos by: Picture Listen Photography