An Evening Of Port Cocktails At The Bar At Cliff's With Lorenzo Bakewell Stone, And Crofts, Fonseca And Taylor Fladgate Ports

CLIFF'S EDGE PRESENTS AN EVENING OF PORT COCKTAILS

Lorenzo Bakewell-Stone, Global Ambassador for Croft 'Pink' Port, joins
Cliff's Edge in presenting Port cocktails featuring recipes from David Wondrich and Richard Swan, with a menu of small plates from Ben Bailly

WHEN: Thursday April 19th, 7.30pm -10pm

WHAT: An evening of Port cocktails, with Port flights, and an opportunity to meet Lorenzo Bakewell-Stone, Global Brand Ambasador for Croft Pink Port.

It's not your grandfather's Port anymore! Port is making a comeback in the world of cocktails, as an ingredient that can be used to fuse flavors together and impart subtle characteristics of its own. To highlight the versatile nature of this voluptuous ingredient, Cliff's Edge, and Lorenzo Bakewell-Stone present an evening of Port cocktails. Featuring Ports from Croft, Taylor Fladgate, and Fonseca, and cocktail and punch recipes from world renowned mixologist, David Wondrich, and Cliff's own Richard Swan, 'It's Not Your Grandfather's Port' is a chance to discover the new Croft 'Pink', the worlds first Ros� Port, along with Ruby, Tawny, and White Ports. Lorenzo Bakewell Stone will be on hand to chat and answer questions about these distinguished brands, and their role in exciting new drinks.

For the evening, a menu of small plates by Cliff's Edge Chef Benjamin Bailly, a James Beard Award 'Rising Star Chef 2010' nominee, will be available to complement the drinks.


COST: $50 : Includes, Two Cocktails and Flight of Port, and Two Small Plates from Special Menu, plus Dessert.

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About Chef Benjamin Bailly
Hailing from the village of Denain, in Northern France, Chef Ben, 29, credits his French and Italian family for influencing his menus.

Bailly cut his teeth in the kitchen at Sheraton Park Tower in London, then moving on to work in Alain Ducasse's Spoon at the Hotel Byblos in Saint Tropez.

In 2004, Bailly joined culinary legend Jo�l Robuchon to open his Monaco's restaurant as Commis de Cuisine.

Then Bailly was promoted as chef de partie in Paris to work at Robuchon's laboratory where he assisted the master in opening 6 restaurant worldwide including Las Vegas, New York, Macau, London and finally Hong Kong.

After opening restaurants across Europe, USA and Asia, Bailly arrived in the United States, where he worked as sous chef in L'Atelier's one-star kitchen and the three-star Robuchon at the Mansion in Las Vegas.

Leaving a five year run with Joel Robuchon, Bailly moved to Los Angeles to run the kitchen as Executive Chef at Petrossian in West Hollywood, where he gained attention for creating modern twists on some of his favorite French classics.

Bailly earned fast acclaim in Los Angeles, being nominated for the 2010 James Beard Awards as a Rising Star Chef of the Year and was also one of nine to be given that title by Angeleno's Brad Johnson.

In November of 2010, Chef Ben took the reigns at Fraiche as Executive Chef. In July 2011, Ben left Fraiche to pursue work as a private chef.

He began as Executive chef at Cliff's Edge on January 3rd 2012