HOTELS

An evening in France with Chef Nicolas

Demi HEWAMANNA

I always wondered what real authentic French cuisine would taste like and after having a taste of a little bit of France - I simply love it. Meeting people and knowing their culture or about their food is not complete until you actually experience them yourself.

Well France did make a stop over here when Chef Nicolas Clavier came on down to Mount Lavinia Hotel for the Beaujolais Nouveau 2011. With help from his friend Francois Souman to translate I was able to have a pleasant conversation with Nicolas.

Q: Is this your first time in Sri Lanka?

A: No. This is my second time. First time I came for Francois’s wedding. And this is the second time I have come on work. From the time I have come here, the experience has been great, people are friendly and warm.

Q: Did you want to cook and become a chef or was it something that just happened?

A: I always wanted to cook. It was my passion to cook. My parents live by the sea so they used to fish and I used to always see how they bring out the fish and cut it and cook it in many ways. When I was 10 years old I helped my mum in the kitchen and she would always tell me to do too much as she was afraid I would cut or burn myself. When I told them I was going to become a chef they supported me all the way.

Q: What kind of cuisine do you do?

A: I cook lot of seafood and various other dishes as well. For the event I have planned out around 40 dishes plus a very special dessert which is something like an Apple pie. In France, we make a special sauce that is used for any kind of dish and it’s not like any other sauce. There will be salads, soups and so on. At the French Slow Food evening, I will be having a different experience with organic cooking as we still don’t have that produce in France.

Doing my history research in the ‘sauces’, it is said that the sauces in French Cuisine date back to the Middle Ages and they were a major defining characteristic of French cuisine.

Q: Tell me about your country and your family.

A: I come from Lisieux. It is the second most famous place in France as it’s the place where the Basilica of St. Thérèse of Lisieux is situated. St. Therese of Lisieux was beatified in 1923 and canonised in 1925. It was decided to build a large basilica dedicated to her in the city where she lived and died. In my family there is my parents and my sister.

My parents don’t work now so they are home. My sister is into Event Management. I have a two year old daughter - Manon - who helps her mother at home. Even though I don’t cook at home I do cook for my friends.

Q: What do you do when you are not cooking?

A: When I’m not cooking, I spend time with my family, go fishing with my father and go to restaurants and see what’s new and happening.

Q: Have you worked in other countries?

A: I did work in between London and Birmingham for six months. And I worked in France mostly. I started my first job in Bristol Hotel - a 5 star hotel in Paris and 3 hotels after that. Right now I am the Executive Chef - Chef de la Cuisine - at the Astor Hotel.

So French cuisine lovers…(French fries are not originated in France), and you don’t have to go to Paris to taste French food, as small part of it came down to show us what real French cuisine is all about. MLH is getting together with Alliance Franciase de Kotte and French Embassy to celebrate the Beaujolais Nouveau 2011. There will also be a performance by the Brass Band in Focus

History source: Wikipedia

Cinnamon Lakeside Colombo takes first place

Sixteen of Colombo’s top chefs battled it out to arrive at the ultimate chicken curry during the World Spice Food Festival 2011. Chandana Gunathilake of Cinnamon Lakeside Colombo was the proud recipient of the award for his Colombo Smore recipe. Gunathilake impressed the judges with a boneless back quarter steeped in sweet toddy lemon grass infusion, slow cooked in spice and black coconut curry.

Sponsored by Ma’s Foods, the Colombo Chicken Curry Challenge was open to any chef or professional currently working for a hotel or restaurant participating in the Spice Food Festival. Participants were allowed 45 minutes to prepare their chicken curry which could be served with one accompanying dish. Recipes had to be original and dishes were judged on taste, texture and consistency, origin of ingredients and the presentation. Judges critically examined the entries for Sri Lankan authenticity and suitability of being served to tourists visiting Sri Lanka.

Chandana Gunathilaka is a Commis II at Cinnamon Lakeside Colombo. He joined the hotel fresh out of hotel school and has been a part of Executive Chef Wasantha Peiris’ team for 8 years since. He was assisted by Indika Edwin, also a Commis II who has been a member of the Cinnamon Lakeside family for 7 years. Both have shared a passion for cooking from their early years and aspire to becoming an Executive Chef some day.

The use of classic Sri Lankan ingredients such as kitul toddy, cinnamon, cumin, coconut, rampe, cashew nuts, lime pickle and turmeric is what gave the curry its familiar aroma and taste.

The chefs at CLC are known for perfecting the art of Sri Lankan cuisine. This is evident in the popularity of Hopper Night, the hotel’s Sri Lankan themed dinner buffet that is now held twice a month to accommodate demand. Even amongst late night diners, the Night Owl buffet at The Dining Room on Fridays and Saturdays is known as the place for spicy Sri Lankan food, specifically kiribath which is also featured in the buffet.

Amongst the Chicken Curry Challenge award, Cinnamon Lakeside Colombo took home the award for the Best EGB Mocktail and was also awarded for their Theme Stall at the Hawker Street leg of the Spice Festival.

Cinnamon Lakeside Colombo Kicks off a Kurakkan Kraze

Eating healthy is usually associated with tasteless and textureless food. Cinnamon Lakeside Colombo challenges this opinion with their latest pre-season treats at Goodies. Using Kurakkan as a base, the chefs take one step closer to looking the best during December’s social season with no compromise on taste.

Kurakkan, belongs to the millet group of cereals and is referred to as “finger millet” in English, and across continents as ragi in India, wimbi in Swahili, bulo in Uganda and as telebun in Sudan. It has been enjoyed in Sri Lanka from as far back as pre colonial Kings and frescoes and is possibly the first cereal grain used for domestic purposes.

The Goodies Kurakkan range offers sweet and savoury treats. The Kurakkan breads, which their chef recommends consuming toasted, come in 500g, 300g and 200g loaves to suit a variety of households.

The pepper grissini and spicy sardine buns made with kurakkan are particularly recommended alternatives for those with health at heart. The sweet Kurakkan Goodies include jumbo and mini Cookies, Coffee cake and Spicy chocolate cake. The popularity of the Kurakkan breads have lead to the hotel featuring it in their breakfast buffet on a regular basis and at banquet events for sandwiches.

Opting for Kurakkan is a preventive step against non communicable diseases such as diabetes and high cholesterol which leads to heart diseases and its nitroloso compounds are known to protect against arthritis and even cancer. Goodies is open from 7.30 am to 9 pm every day.

Taj Samudra Colombo gives aid

World Diabetes Day was created in 1991 by the World Health Organization (WHO) in response to growing concerns about the escalating health threat that diabetes now poses. It became an official United Nations Day in 2007.

November 14 flagged as the World Diabetes Day was the basis for many organizations to plan and host events to educate the general public on the serious implications that Diabetes can pose on human life. This is a disease that is not highlighted enough, yet new figures published by the WHO indicate that the number of people living with diabetes is expected to rise from 366 million in 2011 to 552 million by 2030.

This year the Taj Samudra Colombo participated in many events to show support in the cause to prevent Diabetes. On November 12 there was a free consultation opportunity at the Galle Face Green organized by the Healthy Life Clinic run by Mrs. Kayatri Periyasamy. Associates of the Taj Samudra Colombo volunteered at the event in order to assist the public with their free tests. On November 13 there was a walk in aid of the same cause. More than 500 participants walked over to BMICH from the town hall premises.

The ‘Nirogi Lanka’ foundation organized this walk and further offered free awareness programmes and information at the BMICH through out the day, on Sunday.

Kiddies guzzle goes Mexican

The Ceylon Continental Hotel will be having an exclusive one time offer where “Kiddies Guzzle” Sunday brunch takes on a Mexican flavour, bringing in a myriad of Mexican cuisine at the Emerald Restaurant on November 27 from 11.30 am to 2.30 pm.

The brunch will feature a spicy and mouth watering range of delicious ethnic dishes highlighting Mexico’s authentic cuisine which replicates the country’s rich lively culture. The staples of Mexican cuisine are typically corn and bean, from tamales to tortillas and gorditas: it is incorporated in almost every Mexican dish. The meat is thoroughly marinated and sautéed in the flavor of peppers, onions, garlic and coriander; the most dominant herb in Mexican cuisine. This consistent recipe is then varied to an array of quick and hearty meals such as Tacos, Burritos, and Chalupas. All the dishes will be offered with a variety of side sauces, such as tangy sour cream, zesty salsa and fresh guacamole.

The children are specially treated to the exclusive kiddies’ buffet, where they will be free to indulge in their very own Mexican buffet spread. An unlimited flow of soft drinks will be an added benefit for all the guests at “Kiddies Guzzle.” In addition to the fun cuisine served, there will be competitions; music and a fun filled afternoon with Dora and Barney. Usage to the swimming pool will be on offer for all the buffet guests. The hotel’s well trained babysitters will also be available to keep the kids occupied.

Children below 10 years will feast complimentary while children between the age of 10 and 15 will be only charged 50 percent from the rate. There is nothing better than good friends, great beverage and delicious Mexican cuisine.

Paper Wok presentation at the Golden Dragon

Paper folding, also known as zhe zhi (translated from Chinese,) represents about two thousand years of history. Since the first century AD in the Han dynasty (206 BC - 220 AD), the time when it was believed that paper was first invented in China by Cai Lun, people have been folding paper (zhe zhi) into various shapes and forms.

It is similar in nature to Origami - a Japanese technique of folding paper widely popular across all ages and many countries around the world.

What is so intriguing about ‘Paper Wok’ presented at the Golden Dragon is that, it is a unique dining experience combining the art of folding paper - Zhe Zhi with Chinese cuisine.

So what is Paper Wok one may wonder. Master Chef Bai Ping describes Paper Wok to be ‘edible art’. Also known as Zhe Zhi cooking, this art of cooking requires the specific expertise to get the dish right.

Chef Bai Ping who is originally from China is the artist and the craftsman behind this signature creation.

He is also a pioneer and one of very few Chefs who can handle Zhe Zhi Cooking.

Chef Ping prepares these dishes on a special paper folded using his great nation’s age old tradition - Zhe Zhi. The paper is special in that it is thicker than the regular everyday paper, and when rested on the Wok, it does not catch fire.

However, the paper it self is not edible - only the cuisine presented in the paper.

Flavor the Stir - fried prawns & spinach with yellow chili, or try the duck & bamboo shoot in pepper sauce prepared on the Paper Wok.

There are a variety of vegetarian, non vegetarian and sea food options available on the Paper Wok menu starting at LKR 550 and upwards.

Another great reason to try the Paper Wok is because it contains three times less fat and less starch in comparison with most customary Chinese dishes available in the Island.

It is a truly unique experience and a first for Sri Lanka and this promotion will run till the end of the month.

MLH is geared up for an unforgettable children’s Thanksgiving

Thanksgiving is a wonderful time to celebrate with friends and family and it’s also a great time to get children involved. It’s a holiday with tons of potential to teach children about thankfulness, gratefulness and more. Children’s Thanksgiving party at MLH on November 27 will be one great way to do that.

The event begins at the Tropical Hut from 3.30 pm – 6.30 pm. This would be a great day for the parents as well. The “MLH Team” is ready to make this day an eventful day with many activities lined up just for everyone. They will incorporate all fun activities into festivities.

There will be plenty of ways to celebrate this day beyond feasting, including games, music, face painting, to entertain the kids, and an irresistible “Thanksgiving Buffet” for the kids. Kids can get themselves involved in creating fun thanksgiving crafts activities that will keep them busy and entertained.


 

Plunge right in

From 10 am to 10 pm EVERY Friday and Saturday the Pool Side at the Galadari Hotel preps itself to host an ideal burger deal that includes free pool usage and a sizzling mouthwatering burger in a choice of chicken, beef or vegetarian and whatever your choice would be.

To help add to the enjoyment the Pool Side presents a splendid view from the 1st floor of the building, creating a tranquil atmosphere. With a perfect blend of the Ocean and the busy Galle Face streets right adjacent, the Pool Side is an excellent location to kick your shoes off and settle down with friends on a “sun bed” enjoying the magnificent panoramic views. So pick out which of your friends owes a favor and it’s time to call it in, ‘cause they’re gonna need a designated driver to take you home.

With a pool bar and an appetizing snack menu on offer, the pool deck presents a perfect hang out venue for time with family or friends. So go ahead enjoy with friends and colleagues as they put up quite a show to keep everyone enthralled all throughout the promotion. Free flow of drinks, food and a dip in the pool… what better way to prep up for a late night of partying...
 

Delicious sweet desserts at Galle Face Hotel

Pasticcino the Galle Face Hotel in-house pastry shop brings yet another exciting promotion. Hot on the heels of their extremely successful submarine promotion and French Baguette promo, this month features a deliciously sweet Dessert promotion. Sinfully good dessert can be enjoyed at any time of the day. Kick start a morning meeting at 10 with a steaming hot cup of Ceylon tea with a fruit tart on the side. Or indulge in a creamy cheese cake following lunch.

Need a pick me up after work, a wickedly delicious moist brownie might just do the trick. And wind up dinner with some tiramisu letting go of all the stresses of the day.

Till November 30, Pasticcino brings a wide variety of desserts paired with the right kind of drink from 8 am to 8 pm. The blueberry cheese cake paired with the Oolong Tea is sure to relax one as they savour every bite at any time of the day.

The chocolate fudge brownie washed down with a steaming cup of Green Tea or Morrocan Mint Tea is ideal for a catch up session between friends.

Want to indulge but are worried about the calories, the English fruit tartlet paired with the Sri Lankan supreme tea will provide the right amount of sweetness your tongue craves.

Not coincidentally 'stressed' spelled backwards is 'desserts', so for that perfect pick me up and relaxing stimulant head down to Pasticcino at the Galle Face Hotel during the month of November.