Thirty epicure guests were recently invited to preview a special Canadian Beef menu, which will be launched this month at Cook & Brew.
Against the panoramic backdrop of Marina Bay, 30 of epicure’s avid readers mingled and feasted on top-grade Canadian Beef at Cook & Brew, The Westin Singapore’s gastrobar, on 13 March. Sourced from cows reared on rich grasslands by the 68,000-strong ranch farming community in Canada, the quality of the beef was tested over a carefully curated four-course menu.
The exclusive dinner was organised by epicure and sponsored by the Canadian Beef International Institute and the High Commission of Canada. Guests included presidential advisor Lee Tze Yan and his wife Veronica Lee, Supreme Court judge Woo Bih Li and his wife Woo Choi Yin, president advisor of the Restaurant Association of Singapore Andrew Tjioe, senior trade commissioner and commercial counsellor from the High Commission of Canada Richard Dubuc, vice-president of Blancpain SEA Emmy Tellier, who were hosted by epicure’s senior publisher Cecilia Goh and group managing editor Adeline Wong.
After epicure’s group publisher Ho Sum Kwong welcomed guests with a rousing speech, Dubuc and F&B director and executive chef of The Westin Singapore, Christophe Hsiao and Aaron Foster, took turns to share about the product traits of Canadian Beef and the inspiration behind the menu. As guests tucked into the sumptuous meal, whipped up by Foster, they were plied with wines from Pillitteri Estates Winery.
First up was the raw AAA Canadian Beef tenderloin, served carpaccio style with a brioche, mixed pickles, hen’s yolks, butter, carrots and horseradish, which was paired with a 2015 VQA Gewürztraminer Riesling. The carpaccio was sliced thicker so that everyone could enjoy the full-bodied flavour of the top-grade beef, says Foster.
The highlight of the meal was the AAA Canadian Beef Striploin, served with Bone Marrow, Potato, Gremolata and Jus. Perfectly cooked medium-rare, the beef was beautifully marbled and went down like a charm with the 2013 VQA Cabernet Franc.
Ending the night on a sweet note was a Canadian favourite, the Nanaimo Bar, served with Coconut Ice Cream and Hot Fudge.
From 9 to 21 April, Cook & Brew will showcase a similar fourcourse menu ($86). For more details, contact Cook & Brew at 6922 6948.