Jazz Night organized by Shanghai Chaine

Fairmont Peace Hotel
Tasted Saturday, March 12, 2016 by winebuff037 with 279 views

Introduction

Showcasing head chef Jeremy Harris, who in 2001, apprenticed at DC Coast Restaurant (rated as one of Washington DC's best fine dining restaurants where he worked under Star Chef and Restauranteur Jeff Tunks). After graduating in 2003 from the prestigious Culinary Institute of America in Hyde Park, New York, Jeremy hosted and participated in the American Culinary Olympic Team while serving as Banquet Chef at the New Orleans Marriott for a week-long, VIP Olympic Conference. Jeremy was awarded in the Top 5 Most Passionate Chefs in South East Asia by Hospitality Asia Magazine, and later was appointed to Marriott International’s Asia Pacific Culinary Advisory Board.

Flight 1 - Reception (1 Note)

4 Canapes
Steak Tar Tar
Slow Cooked Chicken and Black Truffle Mousse
Baked Brie in Rice Paper
Crab Remoulade

Paired with Laurent-Perrier Burt Chamapgne N.V

Flight 2 - Amouse Borche (1 Note)

Foie Gras Terrine | Compressed Port Wine Macerated Prunes | Truffle Toast

Paired with Csillero del Diablo 'Late Harvest' Sauvignon Blanc 2012

Good paring, the wine is not too sweet and with good acidity to complement the Foie Gras.

Flight 3 - White Wine with Seafood and Soup (1 Note)

Chilled Seafood Charcuterie
North Atlantic Salmon Rillettes with Dill | Pickled Mussels | Smoked Black Cod Mousse | Vegetable Crudo | Organic Greens | Citrus Cream | Kaluga Caviar

Winter Consommé
Roasted Squab Fume | Mascarpone Butternut Squash Ravioli | Mushroom Medley

Paired with Henri Bourgeois Pouilly-Fume 2014

Salmon tasted great. OK on the others. Good paring with the wine. Don't like the squash ravioli.

Flight 4 - Red Wine with Meats (1 Note)

Baked Parcel of Confit Suckling Pig Saddle
Chinese Five Spiced Pumpkin Espuma | Buttered Peas | Roasted Suckling Pig Jus

Butcher’s Cut Beef Tenderloin “Coq au Vin”
Parsley Potato Puree | Glazed Root Vegetables and Chips | Chasseur Sauce

Paired with Don Melchor 2008

Both meats are delicious and paired will with the wine. It's a good table wine.

Flight 5 - Desert and Port (1 Note)

Apple Crumble
Caramelized Apples | Maple Bacon Sabayon | Salted Toffee | Nut Crumble

Paired with Dow’s Fine Tawny Port

Loved the desert, wishing for more crumble. Not a fan of port, so no comments.

Closing

One of the best Chaine event! Really enjoyed the food and wine. Great for Connie to invite Eddie and Shelly Lim.

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