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Mandarin Oriental Bangkok

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Bangkok Chef Charity 2011



Pam Thien for "Why in Events"
May 25, 2011

Twenty-one five-star chefs, nine courses, and hours of gastronomical euphoria… what could we be talking about? 

On its third consecutive year is the prestigious Bangkok Chef Charity Dinner and Auction.  With such a self-explanatory name, it's hard to miss the point.  The chefs, all working at the highest standards to strengthen some of the world's most luxurious brands, come together annually to raise funds for children in need.

To ensures the chefs are covered, at the organizational wheel are two respectable sisters, Nuntiya and Patcharin Hame-Ung-Gull.  Both are of fine foods supplier and importer, Gourmet One and Beverage One.

Her Royal Highness Princess Maha Chakri Sirindhorn, as last year, will preside over the gala dinner at the Royal Ballroom of the Mandarin Oriental, Bangkok on Thursday August 4, 2011 from 6:00 p.m. onwards.

Tickets are 8,888 THB net per seat.

Part of the proceeds will go towards Border Patrol Police schools, and remaining funds will benefit under-privileged children learning in Northern Thailand's remote schools.

Now that you know what you're giving to, let's see what you'll get.

 

The Menu:

Canape

Tuna petals Niçoise style, garnished with young greens and chervil; Waxy boiled quail egg with smokey Baltic herring caviar, avocado emulsion and garden blossom; Cristal king crab jelly seaweed, Foie gras cinnamon candy; Pinxto of octopus, kippfler potatoes and de la Vera Spanish paprika; Sobrasada Mallorquina on lemon brioche with raspberries and iberico ham “Virutas”; Golden Cannelloni of Baltic salmon trout; Beetroot macaroon with Avruga caviar.

Champagne Louis Roederer Brut Premier, Reims, France

Chef Jose Borja, Chef Mario Hofmann, Chef Dominique Bugnand, Chef Santo Zoppis & Chef Andrian W. O’Herlihy

 

Chef Degan Septoadji Suprijadi & Chef Philippe Gaudal

Lobster in Asparagus; Poached Canadian Atlantic Lobster, Peruvian Asparagus, Asparagus Gelee, Avruga, Dill

Sancerre AOC, Domaine Michel Thomas 2008, Loire Valley, France

Chef Degan Septoadji Suprijadi & Chef Philippe Gaudal

 

 

Chef Leslie Stronach & Chef Mark Hagenbach

Pan roosted scallops, smoked salmon kedgeree, snow peas vichyssoise with lemon dust and micro greens

Sauvignon Blanc “Lazy Monkey” 2009, Lake County, USA

Chef Leslie Stronach & Chef Mark Hagenbach

 

 

Chef Nicolas Schneller & Chef Martin Faist

Agnolotti crab salsa with sweet corn relish, celeriac-parsley sauce

Chardonnay “Altkirch”, Kellerei Colterenzio 2010, Alto Aldige, Italy

Chef Nicolas Schneller & Chef Martin Faist

 

 

Chef Frank Bohdan & Chef Marshall Orton

Seared crisp skinned black cod on brandade with beetroot dust, compressed watermelon with organic micro greens; Essence of master stock and rhubarb

Chardonnay “Altkirch”, Kellerei Colterenzio 2010, Alto Aldige, Italy

Chef Frank Bohdan & Chef Marshall Orton

 

 

Chef Erwin Eberharter & Chef Paul Hoeps

Pan-fried mignon of duck foie gras, sweet butternut with Yuzu zest, mache salad leaves, pumpkinseed oil, Marsala- duck jus

Pinot Noir “Tahuna” 2010, Hawks Bay, New Zealand

Chef Erwin Eberharter & Chef Paul Hoeps

 

 

Chef Pierre Andre Hauss & Chef Leonardo Concezzi

Refreshing sorbet (Mangosteen Sorbet)

Chef Pierre Andre Hauss & Chef Leonardo Concezzi

 

 

Chef Norbert Kostner & Chef Michael Hogan

Fillet mignon of grade 7 marbled Wagyu beef with Shiraz-Cabernet and summer truffle sauce; Gratin of new harvested Spunta potatoes, tender needle beans from the Royal Projects and quick sautéed spinach leaves

Malbec “Q”, Zuccardi 2008, Mendoza, Argentina

Chef Norbert Kostner & Chef Michael Hogan

 

 

Chef Michael Gremer & Chef Gael Lardiere

Valrhona chocolate and caramel bridle feuillantine, warm spiced chocolate shooter and banana passion fruit sorbet

Muscat Late Harvest, Monsoon Wines special label Bangkok Chef Charity 2011, Hua Hin, Thailand

Chef Michael Gremer & Chef Gael Lardiere

 

For more information and reservations, please contact Gourmet One,
tel. 02 403 3388 ext. 504 ; or 081 700 2277,  or e-mail:  .(JavaScript must be enabled to view this email address),
or, call Khun Rachanee (F&B Dept.), Mandarin Oriental, Bangkok,
tel. 02 659 0302