SINGAPORE SUN FESTIVAL
3rd - 12th OCTOBER 2009
Stellar Performances - Unforgettable Experiences - Fabulous Settings
Celebrate the Art of Living Well through Music, Visual Art, Literature, Film, Wine, Cuisine & Wellness.
www.singaporesunfestival.com
_______________________________________ Dinner Reservation
Featured Menu
• Kama Sutra Black Pepper Shrimp Watermelon Chaat
• Bengali Poached Baramundi, Eggplant And Okra
• Rice Flaked Lobster Sammar Curry
• Goan Braised Oxtails Poha Pilaf
• Vanilla Bean Kulfi
Venue: Coriander Leaf, 3A Merchant Court, River Valley Road, #02-03, Clarke Quay, Singapore
Date: Sunday, October 4th, 7.00pm
Price: $188++ Per Person
Bookings though: Curtis Marsh
+65 9388 9709 | curtis@starhub.net.sg |
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Show me a wine and I will find you an element of spice or herb infused within it. Indeed, most grape varieties intrinsically display a multitude of spice nuances in aroma or flavour, some more than others. For example the red grape Syrah along with Southern Rhone Valley blends of Grenache, Syrah, Mourvedre and Cinsault have an inherent pronounced white or black peppery spiciness and profound red berry fruits with supple tannins that are the perfect foil for spicy, meat dishes. Similarly, one of the most intriguing illustrations of the synergies between spices and grapes is the distinct scents of turmeric, fennel and cardamom found in the blend of the white grapes native to the Rhone Valley and Languedoc, Marsanne, Rousanne, Viognier and Grenache Blanc; these spices prevalent in Indian cuisine and clearly a perfect combination. These are the varieties that the legendary biodynamic vigneron Michel Chapoutier specialise in and precisely why I am pairing them to contemporary New Indian cuisine of Floyd Cardoz.
The Pioneer of New Indian Cuisine and Chef of New York’s top Indian Restaurant, Tabla, will grace Singapore’s shores as part of the third annual Singapore Sun Festival. Drawing on his formative years at the Taj Mahal Intercontinental Hotel and subsequent European training at the prestigious Les Roches, a Hotel Management & Culinary School in Bluche, Switzerland, Bombay native, Chef Floyd Cardoz’s innovative combination of Indian spices and flavours with Western produce and techniques has put him at the forefront of contemporary Indian Cuisine. Chef Cardoz will present his groundbreaking New Indian cuisine in a Spectacular Signature Dinner at Coriander Leaf, collaborating with Chef Samia Ahad, Singapore’s virtuoso of contemporary Asian and Middle Eastern cuisines. The sumptuous dinner will be accompanied by wines from leading Rhône Valley vigneron and biodynamic viticulture champion, Michel Chapoutier. Singapore’s leading independent wine writer and wine enthusiast, Curtis Marsh, will be on hand to provide insight and commentary on the superb wines as they are served with each course during the evening.
Numerous acclaims for Tabla and Chef Cardoz include three stars by Forbes Magazine, four stars by New York Daily News, Best Newcomer by Readers Choice, Best Indian nomination from 1999 – 2002 by Time Out Magazine, three stars and Best Innovator nomination by Bon Appetit and a total of three nominations by the James Beard Foundation for Best Chef in New York City in 2004, 2005 and 2006.
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