Summer Ends

Summer has officially ended and Autumn has arrived. And what a busy summer it was!!

The great news is that the charity event that I catered for in London in June managed to raise 5768GBP (that’s 6612Euro or 8880USD!!).

The sell out dinner saw my team and I cook for 100 guests at a riverside restaurant. Other activities that evening included a grand raffle, fashion show and crafts market.

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The starter is served! New Style Goong Che Nam Pa (Prawn Carpaccio).

Meanwhile, down in the basement kitchen…

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I explain to the volunteers how to plate the 63 degree cooked egg for the Lao Salad 2011.

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My brother King adds garnishes to the salad.

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There are plates everywhere!

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The pre-dessert by former Laocook Emile is served in tall shot glasses.

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Refreshing Asian Pears Poached in Syrup, Crushed Ice and Hibiscus Jelly acts as the palate cleanser before the dessert proper.

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Junior continues with Emilie´s Sankhaya Inspired Dessert which featured Pumpkin Cake, Coconut Panna Cotta and Dried fruits.

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After a short break we all got to go upstairs and meet the guests.

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Tennis player and former British Number 1, Anne Keothavong who was competing at The Wimbledon Tennis Championships was also in attendance.

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The team of kitchen volunteers and I share a beer after a long evening.

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Many thanks to everyone who helped and donated to this special event!! :biggrin:

More photos of the event can be seen at the School For Kids in Laos website.

The event was filmed in HD and the documentary is currently in post production.

King also arranged for the event to be filmed by “Press n Play Media”.

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Back in Spain the kitchens remain busy. Even though the restaurants were full every night, I managed to organise another in-house competition for the cooks.

This time the chosen ingredients were Tender Wheat (Trigo Tierno), Spinach and Ham.

It´s always great to watch the cooks prepare dishes for these competitions, to see how they integrate the flavours and textures of the ingredients, their presentation skills and organisation.

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This time I served as one of the lucky judges.

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The runner-up dish was a beautiful plate presented by Kit.

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Tender Wheat Cooked in Coconut Broth, Filled with Spanish Ham and Spinach Puree.

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However, it was Junior´s cold starter of Puree of Tender Wheat with Spanish Ham Crumbs and Souffle Spinach Tempura that won the judges over.

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That makes it TWO in a row for Junior! Well Done!!

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At the beginning of September I was joined in the kitchen by Chef Marta Ramírez from Buenos Aires,  Argentina.

Marta is the Chef Patron of the Captain Cook Restaurant which is situated in the Marina del Norte. She had contacted me a while ago to ask permission to use one of my recipes (Nhem), in her “Cena Degustación de Laos” (Lao Degustation Dinner).

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Marta gets to grips with our king prawns!

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Marta is a fan of Asiatic cooking and frequently offers her diners a chance to sample some exotic flavours as well as hosting special themed evenings.

It was quite a busy time when she arrived, however she assures me that she enjoyed her hectic two weeks!

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At least she got to see some Degustation Menus of my own as well as some new Amuse Bouche plates.

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Salmon Ceviche on pea Puree served on Toasts.

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Mini Lao Salad 2011 with Honey Roasted Nuts, Garlic Pork and 63 Degree Egg.

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Tapas of Foie Gras and Citrus Marinated Smoked Iberian Pork.

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We are currently midway through our High Season and have just finished catering for Audi´s launch of their new A5/S5 range. We fed more than 400 international journalists with such dishes as my “Goong Che Nam Pa” and “Scallops with Citrus Dressing” as well as a host of other dishes from the other restaurants within the resort.

There´s no time to be tired!

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2 thoughts on “Summer Ends

  1. Hi Don

    Back in Buenos Aires, I want to thank you and your team for the wonderfull moments you let me share at your kitchen. Hope we can do more of this experiences, and arrange you coming to Buenos Aires.

    Saludos

    Marta       

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