Portfolio of Kimberly Johans

A collection of articles created during my stint as a journalist at The Macau Daily Times

Extravagant gala dinner caps off successful Wine and Gourmet fair

Posted by Kimberly on November 10, 2007

By Kimberly Johans
Published in The Macau Daily Times

November 10, 2007, page 2 (612 words)

Yesterday marked the final day of the Wine and Gourmet fair at the Venetian Macao, although the rest of the week will still feature lunches and dinners by the master chefs including Alain Passard at Crown Macau and David Laris at Mandarin Oriental.
David Laris’ culinary masterclass yesterday afternoon rounded up the weeks’ introduction to the talented chefs, with David creating three dishes including lobster cannelloni, crab and avocado tien and pandan leaf panna cotta.
It was the first offering that he chose to alter at the last minute, suggesting that “it’s about sensing a recipe, you should feel it.”
Of course, his experience in front of the camera in such a situation is extensive, having shared the stage with celebrated chef Gordon Ramsay in the past.
“We didn’t have a lot of time to set up and it was a bit tight,” he said, referring to yesterday’s demonstration, but added, “in the end the product came out. I like presenting and interacting with the audience.
“No matter how messy your environment, you can still present dishes like that,” he added, proving that his choice in menu was one guests could just a easily achieve at home with ingredients that were easy to find.
As well, his choice of menu was accompanied by several hints and tips that the chef had no qualms about giving away, although he added that “there are recipes I wouldn’t show if they’re too new.”
His masterclass was followed by a cooking demonstration by the United States Meat Export Federation and then a behind-the-scenes tour of the Venetian Macao. It provided visitors with a view of how much an expansive resort-hotel ran itself and the efficiency that is required in order to do so.
All day during the fair yesterday visitors were able to view the winners of the pastry, bakery and dim sum displays, with some of the displays looking so divine, it would have been a shame to eat them. The artwork that would have gone into some of the bigger creations, such as “Blues Man’ must have required an extensive amount of time and effort.
Finally, the wine masterclass conducted by Paul Jaboulet Aine was held at the Crystal Club at crown Macau, ending the day’s activities while the gala dinner last night at the Wynn Macau’s Grand Ballroom, gave distinguished guests, including MGTO Director, Mr João Manuel Costa Antunes and Mandarin Oriental GM Mr Michael Ziemer, the opportunity to sample six separate offerings from each of the chefs.
A total of 350 guests were present sampling dishes with such exotic ingredients as squab foie gras to a dessert that looked far too good to consume.
Each of the celebrity chefs were complimented and thanked by Peter Knipp, the organiser of the Wine and Gourmet fair and given glass art as gifts. Meanwhile, all the supporting hosts chef including Kristoffer Luczack and Yves Duron along with their staff were given a thunderous round of applause for their work. When the wait-staff came out to the Ballroom to receive their applause, Mr Knipp jokingly added that there must have been more chefs and staff than guests present.
It appeared that most of those present had come over from Hong Kong, with one guest commenting that he only recognised about 10 percent of the faces as being local.
The gala and the fair itself, was deemed a success with next year’s event almost certainly on the cards.
There are still a few separate events yet to occur, including a lunch with 3 Michelin-star chef Alain Passard as well as David Laris’ presence at Mandarin Oriental for the rest of the week.

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