Lucky Rice Opening Night Cocktail Party

I had done some work marketing Lucky Rice – an integrated lifestyle brand with a big appetite for Asian food and culinary culture. This was the start of a two week long festival celebration and having helped in the early planning stages, I had the opportunity to attend some of the fantastic events.

The “culinary council” associated with the festival included some of the top chefs and food impresarios of today’s culinary elite. David Chang, Anthony Bourdain, Morimoto, Eric Ripert and Albert Trummer just to name a few.

The kick-off cocktail party was held at the Bowery Hotel in NYC. A beautiful hotel in Manhattan’s East Village. So Ron and I donned our best evening wear and prepared ourselves for a night of unique and exotic libations. We entered into a wonderland of cocktails with ingredients such as sake, shochu, lychees and more!

We were lucky enough to have VIP passes and were able to get in an hour before the rest of the attendees, giving us ample opportunity to sample a number of drinks and talk with some of the mixologists and watch them glow over their amazing creations. It was an stellar evening, and though we must have sampled over a dozen or more wild cocktails, we remained surprisingly coherent enough to meet and hang with some fascinating people from all over the world. We’re looking forward to next year’s festival and if you happen to be in the NYC area next Spring, I highly recommend putting this event on your itinerary.

Check out the video of the event below! If you’re on a mobile device, click here to watch the video.

To read more experiences from this event, check out Fresh Off The Boat, The Wandering Eater, Essential Luxuries, The NY Fashionista Magazine, Joonbug, and New York Blips.

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  1. I was at this event. We might have seen each other. That tea-like looking stuff the bartender was dipping the glass in was actually some kind of ground wasabi type thing. It was absolutely delicious. All I wanted to do was lick the glass. I experimented and found if I put dry wasabi peas in the food processor, I get the same affect…if not nailed it.

    My Bloody Marys have never been the same!

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