TASTY OFFERINGS
The 2016 Bangkok Post-Black Mountain Charity Golf & Gourmet BBQ Dinner will delight guests with a selection prepared by 16 top chefs. Accompanying the delicious cuisine will be fine Australian wines from Jacob’s Creek.
COLD SEAFOOD & ITALIAN STATION
Culinary director Norbert Kostner, Mandarin Oriental, Bangkok
Executive chef Marten Karlsson, Black Mountain Golf Club, Hua Hin Cold seafood consisting of oysters, blue river prawn, gambas prawn, Atlantic lobster and king crab; seafood salad and terrine; freshly-shucked oysters with Western and Asian trimmings. The Italian station: Casareccia pasta with ‘nduja Calabrese and plum tomatoes; aromatic pork Salsiccie (Italian sausage).
SALMON & SOUP STATION
Executive chef Mark Hagenbach, Grand Hyatt Erawan Bangkok
Executive chef Erwin Eberharter, Fine Food & Two Chefs Co Three styles of marinated salmon: classic gravlax with dill and mustard dressing, a Thai spiced version with lemongrass and ginger, and cured salmon with Chinese style XO sauce, served with condiments and garnishes reflecting the marinade’s flavours and spice levels; velvety Maine lobster bisque with 24-year-old Armagnac, served with tossed lobster slivers.
CARVING STATION
Executive chef Leslie Stronach, InterContinental Hotel, Bangkok
Executive chef Philippe Gaudal, The Landmark Bangkok Roasted Australian Darling Down wagyu rib eye; roasted Australian rack of lamb; French-style potato gratin with comte cheese; orange-glazed heirloom baby carrot ginger bread dust; jus, sauces and condiments and black garlic paste.
PAELLA & PATA NEGRA IBERICO HAM STATION
Executive chef Jose Martin Ruiz Borja, Renaissance Bangkok Ratchaprasong Hotel
Executive chef Matthew Woolford, St. Regis Bangkok Paella mixta: seafood, pork and chicken paella in traditional style; pata negra Iberico served with Spanish pan con tomate and selected condiments such as piquillo peppers, Spanish capers, manzanilla olives, marinated white anchovies, artichokes, sun-dried tomatoes.
JAPANESE STATION
Executive chef Michael Hogan, JW Marriott Hotel Bangkok Executive chef Nicolas Schneller, Anantara Siam Bangkok Sashimi: Yellowtail, tuna, red snapper, octopus, salmon served with fresh wasabi and sashimi soy sauce; Temaki: King crab California temaki roll; signature salad from JW Marriott Bangkok’s Tsu restaurant; crispy ice fish salad (crispy small ice fish from Japan with various organic vegetables, white sesame dressing, kabayaki sauce).
FOIE GRAS & SALAD STATION
Executive chef Antony Scholtmeyer, Okura Prestige Bangkok Executive chef Pierre Andre Hauss, Thai Airways International Pan-fried foie gras served with artisan breads and selected condiments — balsamic beetroot relish, blood orange marmalade, caramelised truffle onions, marinated black figs in port wine. Salad line: Caesar, Greek, green, mixed salad, etc.
LOBSTER & SEAFOOD BBQ STATION
Executive chef Matthew Bennink, Shangri-La Hotel Bangkok Executive chef Philippe Keller, Dusit Thani Bangkok Grilled live Canadian lobsters, marinated Hokkaido scallops, tuna with miso wrapped in banana leaf, seafood skewers — all served with assorted sauces and condiments.
BEEF, LAMB & CHICKEN BBQ STATION
Executive chef Andrew Brown, Chatrium Riverside Hotel Bangkok
Executive chef Martin Fischl, Centara Grand & Bangkok Convention Centre at CentralWorld Wagyu beef steaks; Australian lamb cutlets; tom yum chicken skewers; home-made duck sausages; served with roasted corn and chorizo salsa, tomato and chilli chutney, Harissa mayonnaise, Thai chilli sauce, green pepper sauce and Béarnaise sauce.
DESSERT STATION
Mandarin Oriental, Bangkok Selection of Oriental macarons, almond floating islands with butterscotch sauce, fresh fruit compote in tangerine juice, honey caramel crème brûlée, green lime cream tartlets, mini Sacher slices, butter billberry Linzer tart, bite-size rum and raisin savarins, fresh strawberry mignardises, sweet-bitter chocolate Swiss rolls, the Oriental apple wrappers in filo leaves with vanilla sauce, pomelo preserve torta, chestnut meringue tartlets, extra strength tiramisu shots, soft nougats, brutti ma buoni, chocolate fountain served with lady fingers, banana, marshmallows, strawberries, vanilla choux, watermelon and jackfruit, old-fashion caramel custards, Chantilly eclairs, miniature cheese cake.
ICE CREAM & FRESH FRUIT
Executive chef Marten Karlsson, Black Mountain Golf Club, Hua Hin Variety of ice creams and home-made paco jet ice cream, served with sliced fresh fruits, fruit coulis and fresh berries.