Daily Mirror (Sri Lanka)

A Camel­lia Epi­curean Din­ner

Cel­e­brat­ing the Most Ex­pe­ri­enced Tea­maker in the World

- Tea · Arts · Cooking · Beverages · Food · Rabindranath Tagore · Dilmah · Sri Lanka

Con­tin­u­ing a tra­di­tion of Camel­lia sinen­sis – tea - in­spired gas­tron­omy that be­gan a decade ago, Dilmah strength­ened the brand’s col­lab­o­ra­tion with Sri Lankan Chefs, Gas­tron­omy and Tea at a uniquely tea in­spired event. Chef Kapila Jayas­inghe was in­vited to pro­duce a very spe­cial edi­tion of Camel­lia Epi­curean to com­mem­o­rate Founder & Tea­maker Mer­rill J. Fer­nando’s 70 years in tea.

Ev­ery el­e­ment from aper­i­tif to di­ges­tif, was in­spired by one of the 3 spe­cial teas picked by Mer­rill’s sons, Dil­han and Ma­lik Fer­nando. The tea gas­tron­omy and mixol­ogy menu was de­signed by Chef Kapila Jayas­inghe, show­cas­ing Pas­sion and Taste high­light­ing Sri Lankan culi­nary tal­ent, com­bined with Good­ness with the re­spect for tea, and Pur­pose by invit­ing all those who at­tended to look be­yond dis­abil­ity with a spe­cial guest per­for­mance.

The name Camel­lia Epi­curean, de­rived from Camel­lia sinen­sis – the sci­en­tific name for tea - is in­no­va­tion that re­spects tea in flavour, aroma and good­ness. The tea in­spired gas­tron­omy con­cept was pi­o­neered by Dilmah in 2010. Chef Kapila’s menu in­cluded three com­mem­o­ra­tive teas that were pro­duced es­pe­cial­ly­for the Founder on his 90th birth­day. His younger son, Dil­han said, “Tonight we cel­e­brate the pas­sion of the world’s most ex­pe­ri­enced tea­maker in ser­vice. Pas­sion, be­cause it is an ap­pre­ci­a­tion of my father’s 70 years in tea which is a global achieve­ment by any mea­sure, and it is one that is re­flected in some of the teas that we are tast­ing to­day. It is also a cel­e­bra­tion of taste be­cause we have Sri Lankan Chefs pre­sent­ing an en­tirely Sri Lankan ex­pres­sion of the culi­nary art.”

The event flowed into a rhyth­mic trib­ute by Mae­stro Rav­ibandhu Vidya­p­a­thy fol­lowed by unique drum­ming com­po­si­tions paired with the spirit of each brew – a per­for­mance in­spired by Dilmah’s in­no­va­tive con­cept, ‘Tea in Five Senses’. The din­ner fea­tured deca­dent culi­nary art com­bined with unique in­gre­di­ents, such as a hun­dred-year aged bal­samic and crus­tacean fumet in­fused with tea, and in­cluded a toast with ni­tro­gen gas-in­fused tea cham­pagne.

The evening reached a crescendo with a spe­cial per­for­mance by youth from the MJF Char­i­ta­ble Foun­da­tion’s Rain­bow Kids pro­gramme, men­tored by Rav­ibandhu, who show­cased their art in mu­sic. The Tea­maker to whom all this praise was given, con­cluded the night by giv­ing thanks to the Lord, all those who at­tended, but more strik­ingly had this to say; “The ac­co­lades and all praise given to me, is ac­tu­ally de­served by Cey­lon Tea. Ev­ery farmer comes to the re­al­i­sa­tion that it is heaven and earth that crafts tea, our role is only to fin­ish what na­ture has done in the leaf”.

 ??  ?? ENTRÉE Char salmon & Tuna eye, Craig­head Es­tate Cel­e­bra­tion Pekoe with Crus­tacean Fumet & But­ter­nut & Gin­ger Fri­c­as­see with Pickle As­para­gus
ENTRÉE Char salmon & Tuna eye, Craig­head Es­tate Cel­e­bra­tion Pekoe with Crus­tacean Fumet & But­ter­nut & Gin­ger Fri­c­as­see with Pickle As­para­gus
 ??  ?? Mer­rill J Fer­nando
Mer­rill J Fer­nando
 ??  ?? MAIN Sous Vide Lamb Best End with Al­mond Crust , Soubise Puree , Cas­sava Char­coal , Leek and Eggplant Tube
MAIN Sous Vide Lamb Best End with Al­mond Crust , Soubise Puree , Cas­sava Char­coal , Leek and Eggplant Tube
 ??  ?? DESSERT Roasted Pink Rhubarb Souf­fle with Rhubarb Mac­er­ated Al­ize and The Tea­maker's Ge­lato
DESSERT Roasted Pink Rhubarb Souf­fle with Rhubarb Mac­er­ated Al­ize and The Tea­maker's Ge­lato

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