WE WERE THERE

We’ve put to­gether a handy lit­tle roundup of events around town so you can see what we’ve been up to

Taste & Flavors - - CONTENT -

Events around town

MARCH 9

STEAKBARSUSHI EVENT WITH OE­NOL­O­GIST FABRICE GUIB­ERTEAU Host­ing the sixth-gen­er­a­tion wine­maker and Chateau Ke­fraya’s renowned oe­nol­o­gist, Fabrice Guil­berteau, the restau­rant held a wine-tast­ing and food-pair­ing ses­sion.

MARCH 16

ROCHE BOBOIS AUC­TION RAISES MONEY FOR CHAR­ITY Bruno Hitti or­ga­nized an auc­tion for the CCCL for the 20-year an­niver­sary of Roche Bobois in Beirut. Ten Mah Jong pieces, were rein­ter­preted by 10 Le­banese artists, de­sign­ers and ar­chi­tects and raised USD 86,300 for the CCCL.

MARCH 9

PHOENI­CIA HO­TEL ART PHOTO COM­PE­TI­TION LAUNCHES EX­HI­BI­TION The event drew a large crowd to ad­mire the 12 works of art pro­duced dur­ing the in­au­gu­ral Phoeni­ci­a­hote­lart­photo (PHAP) com­pe­ti­tion.

MARCH 17

ST. PA­TRICK'S DAY AT THE CASK & BAR­REL The an­nual Ir­ish cel­e­bra­tion in­cluded tra­di­tional mu­sic and two phe­nom­e­nal Ir­ish whiskeys: Con­nemara and Kil­beg­gan.

MARCH 13

SKINOS MASTIHA MASTER CLASS Etab­lisse­ments An­toine Mas­soud held a se­ries of master classes for Skinos Mastiha at The Malt Gallery across a pe­riod of two days in the pres­ence of Paschalis Kap­salis, the In­ter­na­tional Brand Am­bas­sador, gath­er­ing bar­tenders, me­dia and blog­gers.

MARCH 23

JOHN­NIE WALKER UN­COV­ERS THE SE­CRET THAT HAS KEPT LE­BANON THRIV­ING John­nie Walker launched its new cam­paign in an em­pow­er­ing cer­e­mony at O1NE Beirut. Cen­tered on the re­source­ful­ness of the Le­banese, the cam­paign and the event in­tro­duced key so­ci­ety in­flu­encers and lead­ers to the end­less pos­si­bil­i­ties that ex­ist within each in­di­vid­ual.

MARCH 2

A VA­RI­ETY OF DISHES WITH EX­CEP­TIONAL FLA­VORS AT BOU MEL­HEM RESTAU­RANT New and cre­ative en­hanced fla­vors were added to the tra­di­tional Le­banese dishes that will win your hearts dur­ing the fast­ing pe­riod. The se­lec­tion of unique dishes in­cluded crunchy shanklish, rocca hum­mus and a va­ri­ety of veg­e­tar­ian plat­ters.

APRIL 5

KEMPIN­SKI SUM­MER­LAND HO­TEL & RE­SORT BEIRUT AND VAL­RHONA CEL­E­BRATE CREATIV­ITY Guests were treated to an unique pre­sen­ta­tion by Val­rhona’s French chef choco­latier Guil­laume Roesz and the Kempin­ski pas­try team headed by Chef Pierre Abi Haila, fol­lowed by a tast­ing of de­li­cious cre­ations pre­pared with the new Val­rhona al­mond fla­vored choco­late.

APRIL 5

CAM­PARI COCK­TAILS WITH DA­VIDE FORNASERIO Etab­lisse­ments An­toine Mas­soud held a se­ries of events for Cam­pari in the pres­ence of brand am­bas­sador Da­vide Fornaserio. The main events dur­ing Da­vide’s visit to Le­banon in­cluded a guest bar­tend­ing evening at Cyrano Gem­mayze as well as a train­ing master class at the Malt Gallery for bar­tenders.

APRIL 24

EL DENYE HEK JOUR­NEYS BACK IN TIME El Denye Hek restau­rant in Mar MikhaelBeirut in­vited a num­ber of me­dia per­son­al­i­ties and blog­gers to cel­e­brate the mag­i­cal sum­mer nights and the open­ing of the out­door ter­race.

MAY 4

LAUNCH­ING OF THE RED STREET BOOM RESTO-PUB The Smal­lville launched The Red Street Boom Resto- Pub; a fu­sion of an eclec­tic food menu and en­chant­ing drinks.

MAY 20

THE PHOENI­CIA BEIRUT RAISES A DRAM WITH THE WORLD As an of­fi­cial venue for World Whisky Day, the Phoeni­cia Beirut took this pas­sion to an even higher level in two spe­cial events that drew whisky lovers and con­nois­seurs ga­lore.

MAY 10-11

WORLD CLASS 2017 BURST 1 AT SAPA & BURST 2 AT GAR­CIA'S IN BEIRUT Di­a­geo brought to­gether in­ter­na­tional and lo­cal mixol­ogy ex­perts team­ing up with Le­banese star chefs to par­take in the in­dus­try event.

MAY 17

AMETHYSTE AT PHOENI­CIA BEIRUT OPENS FOR SUM­MER This year, Amethyste re­turns with a fresh Ori­en­tal vibe, of­fer­ing a wealth of plea­sures to be en­joyed through­out the day and evening. Guests can re­lax and soak up the sun with a choice of fresh juices, smooth­ies, cock­tails, mock­tails, ice creams and pool snacks per­fect for shar­ing, while the am­biance is set by a sound­track made for sum­mer and the re­fresh­ing sea breeze.

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