One of the most creative places is the kitchen. The fiery home of pots and pans is a hotbed for the inspired. When you pair together the talent of chefs and the expertise of a sommelier, you get a culinary masterpiece. This is how an evening by Gas3nomic went.
Food comes first in the process of pairing. The sommelier matches the wine that will balance the flavors, taking note of the acidity and sweetness for example, of each dish. They were all impressive.
Just like this XOXO, Ox tongue with XO sauce, paired with a Shyravissante.
People also kept coming back for the Smoked Chicken with Puffed Rice, naturally requiring refills of the Demoiselle de Falfas.
A runaway winner for those who like bold flavors was the Pigs Eat Spinach paired with Le Mas, which must cut through the sharpness of the blue cheese.
Other dishes included Pacific Dory in Choo Chee Curry and Canelle Poulet et Harissa Aioli, paired with Camas Viognier and Santoro Trebbiano respectively.
When it came to dessert, everything got more playful. Chef Patrick Go offered up a Chamomile Panna Cotta paired with a Social Club Rose.
The Chefs of Plato PH also had their own take on panna cotta. Incorporating coconut and pineapple, their Coco Panna Cotta el Salsa A l’ananas tasted of summer! It worked well with the Soileil D’Octobre.
Another much-admired product of the kitchen was the Berry Burnt Brie, cheese torched just right to get a bit of char against the creaminess.
This whole event was the brainchild of Gas3nomic Culinary Events. If you want to stage your own food and beverage event, they can come up with the concept and execute it flawlessly for you. You may contact them through their Facebook Page or through 0998 549 7542 and firstname.lastname@example.org.
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