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Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
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Collaborative Cooking by Ketut, Denny and Patra

3 Talented Chefs from Three Kayumanis Properties Join Forces of August 19 & 20, 2006.


(7/17/2006)

Combine the skills of three very talented chefs from three outstanding boutique resorts of Bali and a memorable dining experience is sure to await.

The Chefs of the Kayumanis Nusa Dua, Kayumanis Jimbaran and Kayumanis Ubud have begun a monthly tradition of collaborating in the kitchen, moving each feast to one of the sister properties.

After a brilliant debut at the Kayumanis Nusa Dua on July 12 & 13th, the next installment of this culinary sojourn will be held at the Kayumanis Jimbaran on Saturday and Sunday, August 19 & 20, 2006.

There, the three-man team will prepare a 5-course dinner with complementing fine wines based on Thai, Italian and Indonesian themes.

The Cast of Culinary Characters

Manning the grills and pots in preparing the feats are three of the Island's rising kitchen talents:

Ketut Suisma - A Bali native whose experience in the kitchen spans 13 years and includes five years at Aman Resorts, Ketut has guided the culinary vision at the Kayumanis Nusa Dua from its opening in 2002. Committed to using only the highest quality and freshest ingredients, Ketut's creative and tasteful flare has helped earn Piasan at the Kayumanis Nusa Dua its reputation as one of the best restaurants in Bali.

I Made Budartha - Beginning his cooking career in a seafood restaurant in Kuta in 1994, I Made Budartha or, Denny - as he is more popularly known, worked for 8 years at the remote and very exclusive Amanwana resort on Moyo Island before joining Kayumanis Ubud Private Villas in 2003. Although in possession of impeccable credentials in Western cuisine, Denny has a deep affection for Thai cuisine which plays a prominent role in the menu of the Dining Corner at his Ubud Resort.

Made Partayasa - Hailing from Bali's east coast, "Chef Patra," or Made Partayasa, earned his stripes cooking at the Amandari, The Chedi and The Alila. Prior to joining the Kayumanis Jimbaran Private Estate, he worked at Bali's well known French seaside eatery - Ma Joly.

Join the Next Chef Collaboration August 19 & 20, 2006

The next Chefs' Collaboration is set for August 19 & 20, 2006 at the Kayumanis Jimbaran. Cost of the evening, including 5-course menu and fine wines, is Rp. 650.000 ++ (approximately US$85.50) per person.

For more information telephone ++62-(0)361-705111 or use the email link provided.



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