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Six chefs six courses menu 230811
The document is a program for a charity dinner hosted by 6 chefs on September 3rd, 2011. Each chef will prepare a course focused on one of the 5 senses: sense of touch, smell, taste, sound, and sight. The courses include dishes like fresh summer rolls, scallops with truffle butter, roasted butternut squash veloute, seared tuna with mussels and ham, and slow cooked beef short ribs. The final course by Chef Nickolas is titled "sense of beyond" and will feature Middle Eastern inspired flavors of watermelon and rose water. A selection of wines will be served to complement each course.
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Six chefs six courses menu 230811
- 1. Dining on theRocks 6 Chef’s 6 Courses Charity Dinner September 3rd, 2011 sense of touch – Chef Cyrille Zazen Resort Siam Trilogy 2006 ARETI WHITE, Biblia Chora “Som Tam” fresh summer roll, tomato and “tom yam” white Estate, Mount Pangeon, Greece asparagus gelee and “Aurora” lamb tenderloin skewer with massaman espuma sense of smell – Chef Aziz Rock’s Boutique Resort 2010 Sauvignon Blanc, Salomon & Andrew, Marlborough, New Zealand Degustation of Scallops Hazelnut, tarragon and black truffle butter, cured with citrus and guacamole, sauce Nantua, and cauliflower puree sense of taste – Chef Nick 2009 GABA DO XIL Godello SALA Samui Resort and Spa Valdeorras, Galicia, Telmo Rodriguez, Spain Roasted butternut squash veloute & With wild mushroom and truffle tortellini, parmesan crisp 2009 Gaba Do Xil Mencia, Valdeorras, and Boundary Bend olive Galicia, Telmo Rodriguez, Spain sense of sound – Chef Rainer The Banyan Tree Samui Symphony of Saku Tuna, Black Mussel and 2009 FRED Zweigelt, Fred Loimer, Serrano Ham Kamptal, Austria Seared tuna with scallion crisp, crushy black mussel and Serrano ham chips, baby kalian, red capsicum, miso viaigrette sense of sight – Chef Stephen Hansar Samui 2007 Carbernet Sauvignon Armador DOUBLE MAGNUM Valle del Maipo, Slow cooked Australian beef short ribs Odfjell, Chile With porcini mushroom puree, baby root vegetables, and pink pepper jus sense of beyond- Chef Nickolas Six Senses Samui 2008 Massaya Classic Red, Bekaa Valley, Lebanon Middle East on ice With water melon and Rose water