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What's a February in Bali Without Fabbri?

Michelin Star Chef Marcello Fabbri at The St. Regis Bali Resort and The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

(1/22/2011) Returning to Bali after triumphal visits in 2007 and 2010, Chef Marcello Fabbri is back for a limited two-night engagement in February 2011. Fabbri will work his culinary magic at the St. Regis Bali Resort on February 12-13, 2011, and the The Laguna Luxury Collection Resort and Spa on February 20-21, 2011.

Marcello Fabbri first gained experience working in the kitchen of his Aunt’s hotel in Rimini at the age of 9 and, by the time he turned 13, the young Italian was committed to make a career of his passion for cooking. Since, Marcello has worked under world class chefs such as Gino Angelini, widely accepted as the best Italian chef in Los Angeles; Gualtiero Marchesi in Sardinia and Mario Gamba in Munich.

Marcello has become a fixture at Weimar’s historic Hotel Elephant since 1993 in the capacity of head chef at the Anna Amalia Restaurant, establishing the restaurant as the top gourmet restaurant in the eastern part of the German Federation.

A steadfast commitment to excellence has once again led the restaurant to win recognition in the Michelin Guide in November 2010. Anna Amalia holds the distinction of being the only restaurant to have earned and held a Michelin Star for eight consecutive years.

Among those who have dined on Marcello’s creations include the German Chancellor Schroder, Russian Federation President Putin and singer Jennifer Lopez.

The St. Regis Bali Resort

The St. Regis Bali Resorts’ signature beachfront restaurant Kayuputi will welcome Marcello back for the second consecutive year to present a sumptuous a la carte menu on Saturday and Sunday, February 12-13, 2011, showcasing the defined creation of this Michelin Star Chef together with the restaurant’s expert chefs.

Marcello will again present a culinary extravaganza that include his creative hand-made lobster tortellini and lemon risotto with scallops Carpaccio and Karat oscetra caviar; an inspiring selection of main courses that include Tasmanian salmon gently poached in olive oil, slow braised local pigeon as well as grain-fed Australian lamb loin bone-in; and culminating in a decadent dessert of caramelized mango phyllo tart with pannacotta and peach-rosemary sorbet.

Guests can indulge in the Michelin Star Chef’s 3, 4 or 6-course table d'hôte menus or order a la carte.

Reservations and more information are available by telephoning the Kayuputi Restaurant at +62-(0)361-300678 or emailing secretary.stregisbali[at]stregis.com

The Laguna, a Luxury Collection Resort & Spa, Nusa Dua

Chef Marcello Fabbri’s Bali sojourn will continue a week later commencing with a cooking class on Sunday, February 20, 2011 at Café Lagoon at the The Laguna, a Luxury Collection Resort & Spa, Nusa Dua at 12.00 pm. There guests will meet Marcello and gain insights into his cooking techniques, learn his approach to ingredients and flavors, and savor the 7 varieties of pasta dishes he prepares.

Guests can also enjoy a delightful private dinner with a 7-course truffles menu specially created and prepared by the Fabbri on both Sunday and Monday, February 20-21, 2011. The night commences with cocktails at 6:30 pm followed by dinner at the Resort’s Mayang Sari Restaurant.

The cost of the cooking class on February 20, 2011 is Rp. 850,000 plus 21% tax and service (US$114.30).

The 7-course dinners on February 20 & 21, 2011 cost Rp. 850,000 plus 21% tax and service (US$114.30) or Rp. 1,200,000 plus 21% tax and service (US$161.40) with selected wine pairings included.

To avoid disappointment, reservations are a must by calling +62-(0)361-771327 or emailing thelaguna.nusaduabali[at]luxurycollection.com

[St. Regis Bali Resort]

[The Laguna, a Luxury Collection Resort & Spa, Nusa Dua]