Swiss Slow Food night
Demi HEWAMANNA
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Guests with GM Anura Dewapura |
It was beautiful starry and breezy night at the Horizon roof top of
Mount Lavinia Hotel last Saturday as media and other guests were invited
for the Swiss Slow Food night celebrations.
The whole rooftop was in white and red décor from the wall to the
tables to the service staff.
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Master chef Siegler busy with Rosti |
The food lined up for the evening was amazing. Everything had the
swiss flavour in it.
As guests kept coming they were served with Dry Meat (Bunderfleish),
Bruschetta, Auvergne Soup Shooters, Swiss Cheese Cubes (which were a
favourite among everyone and Smoked Seer with Horseradish (another
favourite). As people took their seats, Mahika began explaining the Slow
food program to the guests and then introduced the people of Saaraketha
and allowed them to talk regarding their farm and their products.
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The service team |
Saaraketha is a organically certified company specializing in Agro
Forestry. They began work in 2008 under the 300 Factories Program of the
Government following the registration with the Board of Investment (BOI).
While listening to them, we were served with Charcuterie assortment,
organic mixed salad and dressings, local asparagus and pasta salad,
fondue, cheese-tomato fondue with new potato and traditional Raclette
service. For the main course we had walliser art pork cutlet with
grating of cheese and tomato, genovoise-style rabbit fricassee, local
mullet with dill sauce, lamb with herbs and garlic, chicken zurichoise,
Rösti in three preparations: traditional, bacon and cheese.
For the cheese course we got assorted Swiss cheeses and traditional
accompaniments. The dessert was my favourite part and as I very much
enjoyed the toblerone Mousse other guests were carrying on with meringue
added with saffron ice cream, souffle galce and apple en cage.
Indeed it was another exciting, adventurous slow food night to
remember in the calendar. |
