Seiter is selected as a finalist in the Paris of the Plains Bartending Competition

FOR IMMEDIATE RELEASE

 

Sanctuaria

4198 Manchester Avenue

Saint Louis, MO  63110

www.sanctuariastl.com

(314) 535-9700

 

Seiter is selected as a finalist in the Paris of the Plains Bartending Competition

Saint Louis, MO (August 7, 2012) – Saint Louis’ AWARD WINNING MIXOLOGIST, Matt Seiter, Bar Manager and Chief Liquor Officer at Sanctuaria and Sauce Magazine’s 2012 Bartender of the Year, has been selected as one of the 12 finalists in this year’s Paris of the Plains Bartending Competition in Kansas City, MO on August 26, 2012.  Seiter is the only finalist from the St. Louis metro-area and he will showcase his exceptional mixology talent by preparing one of his original concoctions, as well as his take on a classic cocktail.

The Greater Kansas City Bartending Competition is now a part of the Paris of the Plains Cocktail Festival.  Watch 12 of the top bartenders from around the country mix up their drinks on stage as they compete for the $1000 Grand Prize.  In addition to the competition itself, tasting tables will be set up where guests may sample the competing bartenders’ cocktails and food served by local restaurants, live music and entertainment, and more. Participants will be timed and critiqued on their presentation, creativity, flavor and balance.  The top 3 finishers will win cash prizes and national press recognition.      Visit www.popfestkc.com/competitions/paris-of-the-plains-bartending-competition for additional information regarding the Paris of the Plains Bartending  Competition.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com or by phone at (314) 535-9700.

About Sanctuaria

Sanctuaria, owned by Ami Grimes and Gurpreet Padda, offer exclusive menu selections with a modern twist paired with fresh, handcrafted cocktails that are made-to-order. Recently dubbed as the “sanctuary in the city”, the space is warm and inviting with an alluring appeal.  The tapas and cocktail menus incorporate the freshest, most locally produced ingredients possible with new and innovative ideas.

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Seiter is selected as a finalist in the 5th Annual Greater Kansas City Bartending Competition

 

Saint Louis, MO (August 4, 2011) – Saint Louis’ AWARD WINNING MIXOLOGIST, Matt Seiter, Bar Manager and Chief Liquor Officer at Sanctuaria, voted as one of Saint Louis’  TOP 10 BEST NEW RESTAURANTS and nominated for the WORLD’S BEST COCKTAIL MENU, is heading to Kansas City to compete as a finalist in the Greater Kansas City Bartending Competition on August 21, 2011.  Seiter, along with Chad George of Demun Oyster Bar and Shannon Ponche of Taste, will be showing Kansas City the exceptional mixology talent that St. Louis has to offer.  Matt will prepare one of his original creations to impress the judges, as well as his rendition of a classic cocktail.

The Greater Kansas City Bartending Competition is an interactive and lively experience for both the bartender and casual drinker alike. It’s part competition, part festival while  showcasing the best bartending talent in the region, as well as the opportunity to learn from some of the industry’s top professionals, taste great cocktails, quality ingredients, and learn about some of the newest products on the market. The main event pits 12 of the region’s top bartenders against each other.  Participants will be timed and critiqued on their presentation, creativity, flavor and balance.  The top 3 finishers will win cash prizes and national press recognition.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com or by phone at (314) 535-9700.

About Sanctuaria

Sanctuaria, owned by Ami Grimes and Gurpreet Padda, offer exclusive menu selections with a modern twist paired with fresh, handcrafted cocktails that are made-to-order. Recently dubbed as the “sanctuary in the city”, the space is warm and inviting with an alluring appeal.  The tapas and cocktail menus incorporate the freshest, most locally produced ingredients possible with new and innovative ideas.

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