Devour downtown summer 20159/23/2023 ![]() The Canal Tow Path Trail is about 5.5 miles end to end, but with plenty of places to park along the way, you can pick up any section(s) you like for a pleasant mile or two stroll. The canal and tow path run through the shopping/restaurant village of Broad Ripple, the Holcomb Gardens of Butler University and the grounds of the Indianapolis Museum of Art whose "100 Acres" recreation and modern sculpture area make an interesting side jaunt. It is tree lined and, even, forested-so much so that in the summer you can almost forget you are in a city at all. It is an extremely popular route for the city's runners. It's mostly packed fine gravel with some paved sections. The old tow path is now a running/biking/walking trail. The old northern section (Broad Ripple to about 30th Street) now serves as a reservoir for much of Indy's water system. In the summer, you can cruise up and down it in paddle boats or a gondola. The cobblestone-like paved walk completely around is about 5 km and is a favorite for strollers and runners alike. ![]() It runs from about 10th Street through the heart of the city to White River State Park. The downtown section now meanders among fountains, ponds, monuments, condos, shops and restaurants. Devour Culinary Classic (2010-present) 2023 Dates TBA LEARN MORE. After almost a century of neglect, it was revitalized. Oro Valley Fourth of July with the Tucson Symphony Orchestra (2003-2009). Pink Pony's Gabor, who sported flashy pink shakers during the second round of the competition, won over the crowd with his creation that featured gin and citrus ginger water topped with cardamom marjoram soda and garnished with citrus ginger brittle and thyme salt.The historic 1830s barge canal ran from Broad Ripple on the north through the center of Indy to the White River. So while we got a taste that teetered between too dry and too sweet, judge Michael Allmandinger (also last year's winner) said he appreciated the cocktail's balance. On paper, Casey's creation that blended blackberry shrub, Orgeat, lime zest, and Wyders dry raspberry cider sounded interesting, but unfortunately this was one of the cocktails that didn't present well in batch/sample form. We felt like it didn't quite make sense to have voting decide tiles such as "Best Visual Presentation" (when all the cocktails attendees tried were served in small sample cups) and "Best Technique" (when not everyone watched the entire competition, or knows enough about technique to make a sound judgement), but on the whole the results seemed to make sense.īest Cocktail of the Valley 2015: Brandon Casey, Citizen Public House Attendees were asked to submit ballots that helped decide the winners in eight out of nine categories, with the overall winner being decided by the judges. In many cases the batch-made cocktails served in small plastic cups were an inaccurate representation of the competitors drinks - without the proper barware, ice, and garnish, it was hard to get a real sense of each drink.Īt the end of the day, each of the nine bartenders walked away with a title of some sort, making this the most egalitarian competition in town. We love that this event gives attendees a chance to taste the competitors drinks, but found that in practice the idea doesn't quite live up to expectations. In between the three rounds of competition, attendees were able to wander around the crowded outdoor portion of the event to sample each of the nine cocktails. See also: Denver Bartender Brittany Wangsness Takes Top Prize at Last Slinger Standing This Year Competitors were given a generous ten minutes to make their cocktail for a panel of four judges. The event, the second high profile bartending competition held this spring, featured bartenders from local restaurants including Crudo, Citizen Public House, Hula's Modern Tiki, and The Parlor.Įach bartender was assigned a locally distilled spirit - either Arizona Distilling Company's gin, bourbon, or moonshine, and during the competition, bartenders faced off in three rounds of three people. Nine Valley bartenders went head-to-head for the title of Best Cocktail in The Valley 2015 yesterday at Crescent Ballroom during the Devour Phoenix Bartending Competition.
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