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Friday, 20 January 2012 00:01 - - {{hitsCtrl.values.hits}}
Enjoying good food is an essential pleasure. But the slow-food chapter in Colombo asks whether “good food” can mean more than simply the flavour and presentation of a meal. Therefore, 28 January, the Tropical Hut will be German cuisine in all its glory with German Master Chef Stephan Ferdinand from Cargills.
The “Slow Food” concept is appropriately known as farm to table. This was instilled at Mount Lavinia Hotel (MLH).
The slow food event, offers the freshest dishes prepared from local ingredients found within the destination.
The culinary team at MLH along with Master Chef Stephan Ferdinand, is ready to make you experience just how good genuine global cuisine can be, especially when it’s locally sourced, creatively presented, and enjoyed in a casual ambiance.
MLH Gen-eral Man-ager, Anura Dewapura states, “Our concept for each mo-nth differs and it ranges from global cuisine to Christmas specialties. Hence the mixture of shared cultures brings out the best in culinary excellence.”
He also confirms that, “The experience and various backgrounds of our chefs who are in the slow food team give us the unique ability to recreate signature dishes that are synonymous to Mount Lavinia Hotel.”
He further states, “We’re proud of our new cooking initiative and the fact that we’re leaving a smaller environmental footprint while working closely with our own local growers endorses our commitment to the planet.”
And he continues to state, “Above all, we’re focused on preparing a delicious meal for you to enjoy while at Mount Lavinia Hotel.”
All these dishes are inspired by fresh ingredients.
xBy fresh he means fish in its natural colour, chicken never frozen, and crisp fresh vegetables.
A sneak peak on the menu would be; Bullen Brust Gekocht mit Meeretich Salzkartoffeln Rote Beete (braised breast of beef with horseradish cr-eam, salted potato and pic-kled beets), Kott-elet in Bierteig Rotkraut und Spaetzle (bone-in pork chop fried in beer batter with red cabbage and Spaetzle), Rinder Roulade und Semmelknoedel (beef roulade stuffed with bacon, onion and mustard served with bread dumplings) Gekochte ung gegrillte Schweine Haxe in Bier Sauce (pickled and roasted pork knuckle with beer sauce), Haehnchen Frikasse (Chicken Fricassee) Verschiedene Wuerste Gebraten und gekocht three kinds of sausages: grilled and steamed (Bratwurst, Weisswurst and Frankfurters)
The German slow food night takes pride to this wonderful experience specially formulated by Master Chef Stephan. Stephan will indeed make anyone’s experience as genuine as ever, in a true refined authentic German taste. The event would be on 28 January at the Tropical Hut at 7.30p.m.
