Click on each feature activity below to find out more!
BISTECCA TUSCAN STEAKHOUSE
Rare Butchery and Dining Experience – 17 April, 7pm
The highlight of Bistecca’s World Gourmet Summit programme will be a showcase of the craftsmanship of traditional butchery on 17 April, by Dario Cecchini and fellow Tuscan Chef Francesco Mansani. For one night only, Dario will expertly butcher a whole leg of beef in just ten cuts. An intimate gathering of diners will be enthralled as the primal act of butchery is matched by Dario the master raconteur as he imparts his often-surprising knowledge, fascinating stories and a little Dante. The Butcher of Panzano and Chef Francesco Mansani will prepare a feast from carving knife to steak knife in front of their eyes. As each course is presented for diners to enjoy, Dario’s philosophy comes to light as they discover that every cut of beef is delicious in the hands of a true artisan.
Exclusive Bistecca Menu – 16 to 26 April, 12.00pm to 2.00pm
From 16 to 26 April, Bistecca will be home to an elaborate showcase of the rich culinary heritage of Tuscany. Master Butcher Dario Cecchini and fellow Tuscan and Bistecca’s Executive Chef Francesco Mansani will prepare a special ‘Nose to Tail’ menu for the World Gourmet Summit 2013. Featuring a variety of more unconventional cuts of beef butchered by Dario and expertly prepared using traditional techniques by Chef Mansani, Bistecca’s ‘Nose to Tail’ menu will be available as an exclusive set lunch from 16 to 26 April at $58++ per person.
HASHI JAPANESE RESTAURANT
Master Wagashi Chef Hiromori Uchida at Hashi for One Night Only
For one evening only, Master Wagashi Chef, Hiromori Uchida, will grace Hashi Japanese Restaurant as the feature chef on 20 April 2013, Saturday, showcasing his speciality desserts. Born in 1971, he is the fifth generation member of a wagashi (Japanese dessert & sweets) store in the Shizuoka Prefecture. After graduating from Seijo University, he trained in a wagashi store in Tokyo for four years before joining his family-run store, Ganyudo which has won several accolades, including Winner of Tokyo Wagashi Technical Community Towa Community Award for Technical Excellence 1998.
LE BISTROT DU SOMMELIER
Artisan Beer Tasting and Sausage Making
Venue: Le Rillette Bar
Date: Saturday 20 of April
Activity 1 - Beer master class and food pairing, 12.00 to 2.30pm, S$48++ (20pax)
The beer master class will feature 7 types of beers from the beer brand, "32", which produces artisanal beer from Italy in limited quantities. The Sommelier will present each beer accompanied by a food pairing, which will include items such as cheese, pâtés, sausage and desserts.
Curmi, Audace, Oppale, Tre+Due, Admiral, Atra, Nebra
Activity 2: Sausage making demo and beer tasting, 2.30 to 5.00pm, S$48++ (40pax)
All day event at $88++
It will be a lively event with Chef Patrick Heuberger presenting a live demonstration on how to make two France's most famous sausages. Samples of the feature sausages will be served during the event, accompanied by a beer tasting of the 7 types of beers from artisanal beer brand, "32".
"Andouillette de Troyes" - The so-called smelliest sausage in France, made exclusively of pork intestine
"Saucisson de Lyon en Brioche" - A typical "Lyonnaise" large pork sausage usually served baked in a Brioche bread
The Tamarind Dining Experience
Venue: Tamarind Hill
Date: Friday 19 April 2013
Activity: Featuring chefs from all Tamarind restaurant properties with a 6-course dinner. Each chef will be preparing a different course.
Price: S$128++ with wine pairing | S$88++ without wine
CLICK HERE FOR MORE INFORMATION
Venue: Tamarind Hill
Date: Saturday 20 April 2013
Time: 3 to 6pm
Activity: Cookery Demonstration featuring head chef of Tamarind Hill KL, Chef Pin, who will be featuring traditional Thai dishes and head chef of Tamarind Hill Singapore, Chef Thiti, who will be showcasing a modern take on Thai dishes
Price: S$55++ (With soft drinks and tea/coffee )
Capacity: 35 seats
Featuring Chef Wanthana (Tamarind Hill KL)
Appetizer: Thai Eastern Style Marinated Fish Salad (Lab Pha)
Main: Green Curry Chicken
Featuring Chef Thiti Thammanatr (Tamarind Hill Singapore)
Appetizer: Blow Torched Hokkaido Scallop, Brie Cheese, Assorted Greens with Kaffir Lime-Teriyaki Sauce
Main: Grilled Wagyu Beef Sirloin, Fried Taro Root, with Chili Mortar Roasted Rice Sauce
Wine Pairing Dinner at Wooloomooloo Steakhouse with Vasse Felix Winery and Aaron Carr
Venue: Wooloomooloo Steakhouse
Date: Saturday 20 April 2013
Served with avocado, black squid ink rice & pomelo vinaigrette dressing
2011 Vasse Felix Sauvignon Blanc Semillon
Wrapped in apple wood smoked bacon, served with mango chutney & Avruga Caviar
2011 Vasse Felix Chardonnay
Served with Shaved Parmesan Cheese, Fresh Herbs & Truffle Oil
2011 Vasse Felix Cabernet-Merlot
Prime Rib Eye
Served with baby root vegetables, garlic chive mashed potato & red wine Madeira sauce
2010 Vasse Felix Cabernet Sauvignon
Chocolate & Champagne
White & dark chocolate ganache with Champagne grapes