11th world gourmet festival στο Four Seasons Hotel στην Bangkok

[thailandgr]

ΟΚΤΩ σεφ, επτά χώρες, επτά ημέρες ενα Ξενοδοχείο


Για επτά ημέρες του Σεπτεμβρίου, οκτώ διάσημοι σεφ από όλο τον κόσμο θα είναι  στο Four Seasons Hotel της Bangkok για να παρουσιασουν-προσφερουν την κουζίνα που τους έκανε διάσημους.
Για επτά ημέρες, δοκιμάστε εξωτικά μενού, sublime γεύματα και δείπνα, καθώς και τη γευστική δοκιμή των κρασιών, τα  οποία επιλεχθηκαν από τους masters του ειδους .
Δεν υπάρχει τίποτα άλλο, σαν το Παγκόσμιο Gourmet Festival.

The 11th World Gourmet Festival will be donating THB 100 from every ticket sold to the “Save A Child's Life from AIDS” charity.
Το 11ο Παγκόσμιο Φεστιβάλ Gourmet θα δίνει 100 THB  από κάθε εισιτήριο που θα πωληθεί στην οργανωση “Save A Child’s Life from AIDS” .
Μια σιωπηλή δημοπρασία για να συλλέξει επισης κεφάλαια για τη φιλανθρωπία και θα λάβει επίσης χώρα στο λόμπι του ξενοδοχείου, από 5 έως 12 Σεπ 2010.
Το “Save A Child’s Life from AIDS”  ξεκίνησε με βασικό στόχο την πρόληψη της μετάδοσης από τη μητέρα στο παιδί του ιου HIV, και είναι υπό την αιγίδα της πριγκίπισσας Soamsawali σε συντονισμό με το Κέντρο Ερευνών του Ταϊλανδικου Ερυθρου  Σταυρού  και τη συμμετοχή των ταιλανδων πολιτων.

The 2010 Master Chefs

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

	Chef Gale Gand                                        Chef Gale Gand is the executive pastry chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru in Chicago with culinary partner Rick Tramonto and rich Melman. She was recognized in 2001 as Outstanding Pastry Chef of the Year by the James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine’s Top Ten Best New Chefs. Gand is an accomplished cookbook author with seven titles to her credit, including her most recent ‘Gale Gand’s Brunch’, release in 2009.
	Chef Matteo Vigotti                                        Chef Matteo Vigotti is one of Italy’s most creative young cooking talents. He has spent no less than 24 of his 38 years learning the art of cookery and practising it to the point of perfection. In 2004 he opened his own restaurant Novecento in Meina on the shores of Lake Maggiore in the Piedmont region and since then his guests have been spoilt for choice. His cuisine’s inspiration are ‘terroir’, tradition and the different seasons. His exceptional creativity in presenting his masterpieces and seeking new and fascinating flavour combinations has already earned him various national and international awards including the Bocuses d’Or in 2002 and the Marchesi Award in 2003.
	Chef Brent Savage                                        Head chef Brent Savage and award-winning sommelier Nick Hildebrandt opened Bentley Restaurant & Bar in 2006, which has been recognised by the likes of Australian Gourmet Traveller and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country. In the 2007 Sydney Morning Herald Good Food Guide, described Savage’s food as ‘visually astonishing’ and a ‘deliciously wild ride’. He was named ‘Chef of the Year’ by the Sydney Morning Herald. Savage’s food is modern Australian and draws inspiration from many cuisines especially Spain and France where he conducts yearly overseas ‘research’ tours.
	Chef Douglas Keane                                        In 2003, Chef Douglas Keane and his partner Nick Peyton envisioned their luxury restaurant in Sonoma County. At Cyrus, admittedly his ‘dream restaurant’, Keane specializes in an ambitious culinary style he refers to as ‘contemporary luxury’ cuisine using ingredients that are uncommon to create exciting new tastes for guests to experience. Open just four years, Cyrus and Chef Keane have received numerous accolades including two stars from the Michelin Guide, four stars from Michael Bauer at the San Francisco Chronicle, Gourmet Magazine’s ‘Top 50 Restaurants in America,’ Esquire Magazine’s ‘Chef of the Year’ and Food & Wine Magazine’s ‘Best New Chef ‘. In 2009, Keane was honored with the James Beard ‘Best Chef – Pacific’ award.
	Chef Alejandro Digilio                                        In 2007 Alejandro opened the doors of his acclaimed restaurant “LaVineria de Gualterio Bolivar”. His aim was to create a different type of restaurant with new flavours and aromas in dishes and handmade pastries and breads. Digilio’s dishes are inventive and unusual, toying with textures and flavour combinations.
	Chef Anthony Demetre                                        Anthony, now head chef and co-owner of Arbutus restaurant in London, is celebrated for his firm belief that ‘cheap doesn’t have to mean nasty” when it comes to food. This way of thinking garnered his first restaurant a Michelin star within months of opening, which then led to him opening a second restaurant, Wild Honey, in 2007. Wild Honey took the BMW Square Meal Award for Best New Restaurant Autumn 2007, a year after Arbutus took the 2006 title.
	Chef Daniel Chambon                                        Born on January 30, 1949, in the small village of Lachapelle Auzac in Quercy-Perigord, Daniel grew up helping his mother around the kitchen. His visionary interpretations of classic French cuisine have earned him one star in the Michelin Guide and he was acclaimed ‘Master Chef of France.” He is held in high regard for his signature dishes, such as foie gras and truffles, which are classics in his hometown in France.
	Chef Alvin Leung                                        In 2009, Bo Innovation became Hong Kong’s only independent restaurant to be awarded two Michelin stars by the prestigious Michelin Guide. For his menus, Alvin uses fresh seasonal market produce sourced locally and internationally from trusted suppliers, therefore his menu changes constantly, retaining only some signature dishes while new dishes showcase the best of what’s on offer in the markets.
	Chef Chandler Burr                                        Chandler Burr is The New York Times’ Perfume Critic and author of the Scent Notes column. He began his journalism career as a stringer at the Christian Science Monitor’s Southeast Asia bureau in Manila. Burr has a Masters in International Economics and Japanese Political Economy and has studied in Paris and Beijing. Collaborating with chefs around the world, Burr hosts interactive Scent Dinners, master classes in gourmand scents.

                                 

Web site: http://premierthailand.com/Enews_Fourseasons/11th.php?page=11th

                                 

Link to Event page:
                                   http://premierthailand.com/Enews_Fourseasons/event.php?page=11th
                                   
                                 For reservations, please call (0) 2126 8866 or click on this link.
                                 http://premierthailand.com/Enews_Fourseasons/reserve.php

Contact:
Tourism Authority of Thailand
Email: info@tat.or.th
Website: www.tat.or.th
Tel: +66 (0) 2250 5500 (120 automatic lines)
Fax: +66 (0) 2250 5511 (two automatic lines)

FOR EVENT INFORMATION,
please call 1672.

Address:
1600 Petchaburi Road, Makkasan, Rajatevee
Bangkok 10400
Thailand

[zografos]

Η λιστα ειναι ατελης...καποιος λειπει,καποιος λειπει, μα ποιος λειπει???

[Markos]

Σωστός Γιώργο!!!

[trelamenos]

συμφωνω και εγω οτι καποιος λειπει

[thailandgr]

Δεν μπορει τωρα , τρεχει με αλλα ..........

[thailandgr]

Την Κυριακη 12/9 εληξε το World Gourmet Festival 2010 in Bangkok




Chilled Organic Carrot Soup with pink grapefruit, gordal olives and hazelnuts.

Pig’s Head with Onion Marmalade

Squid and Mackerel Burger

Slow Roasted Rack of Limousin Veal

Classic English Egg Custard Tart with preserved apricots and pine nuts



Για κάθε course σέρβιραν και διαφορετικό κρασί.
Ξεκινώντας με το πρώτο course που είχε: Possessione Bianco, Masi Serego Alighieri, 2008; Riesling “Julius”, Henschke, 2003; Merlot “Founder’s Estate”, Beringer, 2006; Shiraz Cabernet “Koonunga Hill”, Penfolds, 2006; and Viognier, Sauvignon, Muscato, Late Harvest, Anakena, 2007.

[zografos]

Pig’s Head with Onion Marmalade...και βραβεύονται για αυτές τις αηδίες??!!!!!!!!!!!