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Chaine Formal Dinner
Movenpick Hotel & Resort, Phuket
Wednesday, October 11th, 2006

October 15th, 2006

FORMAL DINNER AT MOVENPICK HOTEL

Last Wednesday, October 11th, 24 members and guests enjoyed a truly memorable South American evening at the Movenpick Hotel & Resort's Wildfire complex on Karon Beach Road.

The evening started with a Tapas Reception during which our Regional Baillie Mr Howard Digby-Johns performed the Intronisation ceremony for Chevalier Ian Skeggs. Ian had flown back from Hong Kong especially to be present for this ceremony. During the reception we were entertained by an exotic Brazilian lady dancer who demonstrated how the Samba should really be danced!

Her sensuous dance routines were caught on film by a TV crew from BBC's Travel programme who were on location to record a presentation for a forthcoming show featuring the Movenpick in Karon.

Our principle host was Mr Rudi Scherb the General Manager of Movenpick Hotel & Resort who will be shortly transferring his Chaine membership to the Phuket Regional Bailliage, with the rank of Grand Officier Maitre Hotelier, having been a Chaine member for more than ten years. Also present was Christina Bartz, Director of Sales and Marketing - Asia for Movenpick.

Executive Chef Khun Sarawut Chingchai presented us with a superb range of dishes all with a South American connection. These were complemented by a selection of wines that enhanced the flavours of the food. Perhaps the first highlight of the evening was the Brazilian Churrasco when members of the Service Brigade brought tender joints of meat, fish and sausages to the tables on long skewers and carved then right onto our plates.

During his appreciation at the end of the meal Howard Digby-Johns praised F & B Manager Richard Margo for the excellent attention to detail in preparing the event. He mentioned the embroidered place mats, the little round More/Stop paper coasters and the skewers specially made locally in the shape of the skewers in the Chaine logo. Also mentioned was the delicious dessert prepared by the pastry chefs. Howard then presented all members of the Kitchen and Service Brigades with personal certificates of appreciation for their contribution to the evening.

As coffee was served we were offered free cigars with the compliments of the President of Nicaragua! The evening ended with several of our members and guests dancing on the terrace to the music of the excellent Filipino trio who had played for us all evening.

Thank you Rudi and Richard for a superb example of a Formal Chaine Dinner. We thoroughly enjoyed ourselves!

Jum Ali Khan
Charge de Presse
Regional Bailliage de Phuket en Thailande
Mobile: 081 374 2088


COCKTAIL RECEPTION
Tapas

Rabada Oxtail on spoon
Feijoada (Black beans & pork stew) on spoon
Vatapa (Spicy Shrimp Puree) served in clam shell
Bolinhos de Bacalhau (Salted Codfish) in filo pastry
Piri Piri Shrimp (Marinated shrimps) on thin (1/2) lemon grass stick

MENU
Trio of Seviche

Andaman Sea Shark and Fresh Chili,
Oysters Marinated in Lime Juice and Fresh Mint,
Seared Scallops Marinated in Lime juice & Fresh Oregano

*****
Bahia Crab, Coconut & Coriander Soup

*****
Anakena Late Harvest Muscat Viognier 2004 Sherbet

*****
Brazilian Churrasco

Mille-feuille of native Inca chocolate mousse “white and milk” Almonds biscuits and
Roasted Santos do Brazil coffee sauce

Coffee
Santos do Brazil, Colombia Excelso, Costa Rica SHB Deredia
Petits fours

THE WINES
With the Tapas at the Cocktail Reception (7.30pm)

Prosecco di Val Dobbiadene (Italy)

Followed at the Dinner (8.00pm)

With the Trio of Seviche
Anakena Vintage Chardonnay 2005, Rapel Valley (Chile)

With the Bahia Crab, Coconut and Coriander Soup
Ngatarawa Stables Sauvignon Blanc, 2004 (New Zealand)

The Sherbet palate cleanser will be made from
Anakena Late Harvest Muscat Viognier 2004 (Chile)

With the Brazilian Churrasco
Conde de Valdemar Gran Reserva Rioja 1997 (Spain)

With the dessert
Anakena Late Harvest Muscat Viognier 2004 (Chile)



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