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The Moveable Feast

Bali Best Chefs Launches Series of Dinners Featuring Outstanding Cuisine by Islandís Best Chefs Presented in Outstanding Setting

(7/1/2012) The idea behind the series of moveable feasts launched on June 22, 2012 at [Jimbaran’s Longhouse] by Bali’s Best Chefs was to take the concept of intimate dinner parties beyond the living room into new and heretofore uncharted territory.



The inaugural event treated 12 carefully selected guests to a meal prepared by one of the island’s most skillful chefs, wine pairings selected and presented by a leading sommelier and a palatial setting atop the hills of the Bali’s southernmost Ungasan peninsula.

Conceived by photographer Deborah Cayetano, each event in the dining series must not only be exceptional for the food and wine presented, but also appealing to the eye. By bringing together like-minded travelers and residents for an evening of fine wine, excellent food, and interesting conversation she is leading a slow-food crusade to reestablish fine dining as one of life’s purist pursuits.

The inaugural night, like the nights to follow in what Deborah promises will become a monthly event, left participants unaware of the identity of the other guests until they actually arrived at the extended cocktail hour in a grand living room offering sweeping views over Jimbaran Bay. Given the careful attention to detail, there was definitely a sense of “Bali meets Hollywood" as the sublime evening unfolded.

The Longhouse, chosen as the launching pad for the first “Bali’s Best Chefs” event is a six bedroom villa high in the Jimbaran hills.

“ I chose a very diverse group of guests who would not necessarily come into contact with each other although all live in Bali. Chef Vincent of [Warisan Restaurant]  created a wonderfully luxurious appetizer menu to precede the dinner, the conversation flowed as easily as the delicious South African red and white wines from [Zero Spirits] ,” said Deborah.

The evening’s fare debut with appetizing canapés such as gratin scallops with leek and fennel; Wagyu rolls stuffed with foie gras in black truffle oil; and prawn sate with ginger caramel sauce and crispy gyoza stuffed with snail and shitake.

These were accompanied by crisp South African Simonsig Kaapse Sparkling wine.

The dinner began with a black cod sashimi with a honey mustard dressing and prawn ceviche followed by pink oven-roasted lamb rack.

The evening’s fare ended with a dessert comprised of five different quality chocolates.

The “ambassadors” attending the premiere event nominated future privileged invitees.

Coming events and their details are kept tightly under wraps but think luxurious garden parties, and private beach soirees hosted by the best chefs on the island, washed down with the finest wines.

Deborah is intent on establishing a new way to enjoy fine dining by redefining the eating experience in Bali.

[Email for information on Bali’s Best Chefs]

Telephone +62- (0)8786 204 1774.