Institute of Hospitality, Sri Lanka ready for signature Black-tie Dinner
Friday, 26 September 2014 01:06
Promising a walk-through an epicurean fantasy this October!
The Institute of Hospitality Sri Lanka Chapter is conducting its signature Annual Chairman’s Black-tie Dinner for the 16th consecutive year on 3 October at the Kingsbury Grand Ballroom ‘Balmoral’.
The Annual Chairman’s Black-tie Dinner is the most stellar event in the calendar of the Institute and has been held annually attracting a large cross section of representation from the Leisure and Hospitality industry of the island. Chairman of the Institute Sidath Kodikara, notes that this is the one industry event where the top-run of the travel and tourism trade gather for an evening of gastronomical delight.
“In our industry we have little time to interact with colleagues from the trade and most often we meet as rivals or competition. At the Black-Tie dinner we all meet as colleagues to appreciate the superior standards we have set together as an industry. Today this event is recognised as the finest of its kind held in Sri Lanka,” Kodikara said.
The October dinner put together by some of the finest gastronomical experts in Sri Lanka promises a six-course epicurean meal catering to the gourmet food lover. The event would commence with cocktails followed by a sit-down dinner where each course would be complemented with appropriate top-of-the-range wines served against the backdrop of a musical ensemble featuring ‘Friends in Harmony’. The meal would be rounded off with cigars and coffee in true epicurean style.
Exquisite dishes paired with the finest wines in the world
The Executive Chef at the Kingsbury Hotel has really given his heart and soul into the Menu according to Sidath. “Chef Kithsiri De Silva is at his best for this gourmet feast. The starter which is Sweet Ginger infused Smoked duck breast, Foiegras and blackened turkey terrine served with Papaya relish Raspberry Mandarin Balsamic Sauce would be served along with a French wine ‘Reserve Des Lye Rose d’ Anjou AOC’ which is a beautifully off dry and highly scented rose that is full of ripe berry flavours a real thirst quencher,” explained Sidath.
A star main dish would the seared Tasmanian pink salmon, Scallops and slow roasted rack of lamb, Asparagus Risotto served with zucchini bundle and herb glaze which would be complemented with Cesari Pinot Grigio White Wine and Italian wine which is fragrant dry, zesty, well-orchestrated, well-balanced with persistent hints of fruit or Terra Mater Vineyard Reserve Shiraz Cabernet Red Wine from Chile which is rich and full bodied, well balanced and complex with cassis notes and great depth of flavour.
You can satisfy your sweet tooth with the Three Cardinals – Moccachino cream, Crème Brule and Vanilla Panacota finely matched with KWVMoscato, a flavourful wine that has a distinctive tropical fruit, floral & Muscat aromas. The wine is refreshing and well balanced with a lingering finish.
Tickets almost sold-out
Tickets for the gala event are priced at a nominal Rs. 6,500 and enthusiasts are requested to reserve their seats early to avoid disappointment.
The institute is ‘the’ professional body for individual managers and aspiring managers working and studying in the hospitality, leisure and tourism industry in Sri Lanka. The institute has been the industry’s leading network, helping to grow talent and accelerate professional development for more than 70 years.