Issue link: https://digital.copcomm.com/i/611718
december 2015 / the tasting panel / 67 risp October air not only ushered in autumn, but also the presentation of artfully conceived serves of Glenfiddich single malts by Landry's Restaurant Group. On October 1, representa- tives from the revered whisky producer, including Malt Master Brian Kinsman and National Ambassador Mitch Bechard, gathered with Chris Morgan, the Divisional Beverage Manager of Landry's, Inc., to judge intercompany submissions to the second annual Kindred Spirits contest—this is the first time a national account has participated in this competition. Serves were presented on a sun-filled afternoon inside a Manhattan Morton's Grille on bustling Park Avenue South. Morgan, along with Tylor Field, III, Vice President of Wine and Spirits Morton's The Steakhouse, et. al., selected the company's finalists, drawn from participating Morton's The Steakhouse and The Oceanaire Seafood Room locations. Employees were challenged to create non-cocktail, sensory experiences using Glenfiddich 12, 15 and 18 Year whiskies. "There will be two winners, one from each restaurant concept, and we want to make sure the winning entry is widely executable," Morgan explained. Along with the honor of having their serve, well, served in their respective restaurants, selected finalists would score a spring 2016 trip to the Glenfiddich distillery in Scotland to crown an overall competition victor. The high stakes naturally inspired commensurate levels of creativity. PHOTO: GABI PORTER PHOTO: GABI PORTER "We thought the Kindred Spirit contest would encourage our bartenders to show off their skills and think outside the box," said Morgan on the decision to issue a partial company-wide call for entries. Field agreed the incorporation of such challenges injects a shot of innovation into the organization. "It's important to keep your teams creative. In a chain environment, we can often get caught up in following corporate versus being creative. This let many of our talented staff let their hair down and create something important to them," Field said. Still, the group carefully considered the collaboration; the com- petition would be implemented at a national level. Field thought Glenfiddich's legacy of craftsmanship and industry leadership proved key to their decision to partner. "Glenfiddich has been a core brand with our company since its inception over 30 years ago," he said, calling them "a global leader with a strong brand following." Peter Duca, a bartender from The Oceanaire Seafood Room in Hackensack, New Jersey, presented his Glenfiddich Kindred Spirit serve for the judges first.