Sustainable and artisanal, Mijenta Tequila hosts The Chilled 100, Houston and San Antonio Markets, for two nights of fun, food, tequila!
Made in the highlands of Jalisco, Mijenta is crafted by Mexico-based Maestra Tequilera Ana Maria Romero. The brand’s philosophy is, “doing well by doing right.” So, the purest form of the agave plant is used to create Mijenta’s supreme tequila expressions, excelling in quality and artistry.
“I give great praise to The Chilled 100, Wendy, and our team, for two fabulous events in Houston and San Antonio,” says Gigi Summers, Mijenta State Manager, Texas. “Each account was so thoughtful and creative in their menu selections and cocktail creations. Bar Loretta even incorporated Mijenta in the food!”
The first dinner event was held at Houston’s Musaafer, meaning “a traveler,” which gracefully explores the tastes of India, translated in its eclectic menu. “The cocktails and food paired with Mijenta beautifully. Musaafer put on a beautiful presentation for us and exceeded our expectations. We were able to reconnect with each other and it was a great night had by all,” shares Wendy Hodges, National Director, The Chilled 100.
The bartenders in attendance included, Racheal Buie, Adriana Ceniceros, LaShan Arceneaux, Bevin Biggers, David Kubiak, Alexis Mijares, Shayla Hollie, Francisco Montes, Rajata Kositchaiwat, Ed Warner, Michele Hamilton, Marcus Kinnard-Bing, Temi Kinnard-Bing, Cody Roy Northcutt, Jose Ortiz, and Patrick Abalos.
“We had an absolutely wonderful time at the Mijenta and Chilled 100 dinner,” says Temi Kinnard-Bing. “The Chilled 100 is a great concept. I loved the ability to connect with so many other bartenders in the industry and hear their stories. I enjoyed the potential to cross-pollinate other industries.”
Shayla Hollie adds, “This Chilled and Mijenta event created a marvelous experience for me. Mijenta paired remarkably well with the Indian spices and food. I even loved the “Three Lumps of Sugar“ Mijenta booze gummies. It showed me the versatility of the product. Mijenta’s community involvement is admirable and deeply warranted. Mijenta will succeed because of its quality, core values, and team. “
“The Mijenta Tequila and Chilled Magazine collaboration was beautifully executed, from the perfectly paired craft cocktails and food items at Mussafer to the warm environment around so many phenomenal individuals,” says Bevin Biggers. “The amazing story of how Chilled magazine came about inspired me to join the family!”
“I loved seeing so many industry people, learning about Mijenta, and being part of the Chilled family,” remarks Rajata Kositchaiwat. “It was an amazing dinner and experience.”
The second dinner was help at Bar Loretta, located in the heart of the King William neighborhood in San Antonio Texas, a full-service bar, restaurant and market concept brought together by Roger Herr and award-winning executive chef, Paul Petersen. Modern Texas cuisine along with proper cocktails, quality brews and choice wines make up the menu.
“On behalf my myself, Chef Paul, and everyone at Bar Loretta, thank you all so much for the opportunity!” says Michael Neff, Bar Loretta Bar Director. “I’m so glad to hear that you had such a good experience, and I hope we have the opportunity to work more magic in the future.”
The Chilled 100 Bartenders in attendance were Aaron Maddonx
Aaron Shumake, Brandon La Lanne, Darren Makowsky, Erik Kelly Puryear, Gerardo Hernandez, Jill Newman, Joan Villanueva, Juan Mendoza, Kevin Miller, Kiristina Zhao, Nicole Cooke, Phillip Thomas, Robert Barter, Sean Hewitt, Trihn Quan Huy-Philip, Kristie Huber, and Benjamin Krick.
“Hospitality was amazing and matched the quality of spirits we were educated on,” says Robert Barter. “San Antonio loves what The Chilled 100 is doing for it!”
Nicole Cooke adds, “It was so awesome to be at an in-person industry event again-seeing old friends, hugging each other was a little overwhelming. It was made even better with the fabulous dinner we had. Those strawberry jello shots were amazing! Thank you Chilled and Mijenta Tequila for hosting.”
“It was such a playful and thought-out dinner with the best company of industry professionals,” notes Krisina Zhao. “Kudos to all of the teams involved in putting on such a spectacular event.”
“Dinner was a rare treat, shares Jillian Newman. “Great friends and fabulous fare. I can’t wait to do it again! 
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The post Mijenta Tequila Hosts The Chilled 100 Bartenders in Texas appeared first on Chilled Magazine.
Source: Mixology News
