By Margaretta
wa Gacheru (posted 19 june 2019)
It was an
evening billed as ‘Eat Art’ at Radisson Blu Hotel, featuring the artworks of Rosemary
Karuga, Sane Wadu and Charles Sekano.
But the radiant
artist of the night was the Hotel’s Executive Chef Wissem Abdellatif. He’s the
one, together with his army of kitchen staff, who cooked for guests specially
invited by Circle Art and the Hotel to enjoy a sumptuous five-course meal
complete with a different wine served with every course.
Even the grand
finale of the night, a surprise dessert, choreographed and performed by Wissem
and Sane Wadu accompanied by several of the swift-footed kitchen crew, was
paired with a first-class South African wine provided by Viva Global Ltd.
Being a teetotaler,
I couldn’t say whether the pairing was perfect. But as I sat with two wine connoisseurs,
I was assured that all the wines, be they white, red or rose were outstanding,
having come from one of the most exclusive wineries, Boschendal, situated just near
Cape Town.
But even
though I didn’t imbibe the wine, I delighted in the attentive service provided
as the staff played an integral role in the evening’s performance. So did Chef
Wissem who came around often to see if we were enjoying the dishes he’d
especially prepared for the night. Those included the Mombasa red snapper, glazed
duck breast, Medallion of lobster tail, Molo lamb ‘coated in 100% dark
chocolate, cashew nut and chili essence’ and ‘21-day aged Josper fired beef
fillet’!
The menu
itself was a feast to read as Chef Wissem was confident enough in his culinary
skills to disclose key ingredients used in the preparation of the meat in every
course. He was also mindful of the vegetarians who’d come to dine since he had
alternative dishes for every course which were just as exquisitely presented
and delicious as the carnivores’.
But again,
it was the presentation as much as the amazing food that troops from the kitchen
brought in timely style that kept every table in the Chophouse dining room in constant
awe.
Honestly,
each dish was dazzling. For instance, the beetroot risotto that was made to
gracefully encircle the glazed duck breast was sprinkled with green raw mango
spaghetti (of all things!). Then the vinaigrette dressing was laced with sake,
that potent Japanese liqueur sure to knock you off your feet but for its being diluted
by ‘black ink’. And even the gelato (Italian ice cream) was spiked with tequila.
But again, Chef Wissem was mindful of the teetotalers who didn’t want to get
tipsy. He had a separate gelato and different dressing for those who preferred no
alcohol.
In any case,
no spirit or hard drink was meant to deflect attention from the wines which the
waiters regularly served together with elegant glass goblets which were
consistently filled and topped up.
But while we
were all literally eating our art, there were paintings on hand strategically
placed just behind the serving area and ‘stage’ where Chef Wissem and Sane were
getting set to perform the grand finale of the night. Everyone had an
opportunity to make the rounds in the dining room to see Rosemary’s lovely
paper collages as well as Sane’s and Sekano’s portraits of everyday rural life.
But frankly each table was reserved so we needed time to find our prescribed seats,
all of which were extremely cozy, comfortable and compatible with a leisurely
night out.
For me, the
most memorable serving (practically tied with the lobster tail and red snapper)
was the Molo lamb unbelievably coated in dark chocolate which had been blended
with chili essence and cashew chips. Chef Wissem passed our table just as the lamb
was being served and we asked him what to expect? He told us, “First the
chocolate will melt and then you will feel the heat come after that.” And he
was correct. Initially, the hot chili was undetected but after a few moments, wham!
The kick hit the back of your throat. It wasn’t painful by any means, just
startling and enhancing the memory of the evening.
But without
doubt, it was Wissem’s and Sane’s improvised performance as they dashed up and
down a long serving table that capped off the night with a super-sweet
spectacle. Everything from chocolate sauce and raspberry jam to macaroon cakes
and chocolate mousse got splashed and swirled around that long table as the
guests gawked, amazed that they were meant to now eat this masterful work of
food art.
No comments:
Post a Comment