17 October - 26 October 2008
Once again the Singapore Sun festival returns in October 2008.
This time it has one of my favorite chefs, Charlie Trotter who transformed the once hippy raw food into a fine dining cuisine!
He is regarded as one of the pioneers of Raw Food Cuisine which many emulated in their restaurants. Ever inventing and transforming new cuisine, he has moved on from raw food to setting new standards of fine dining.
If you can afford it go for a Dinner date with Trotter on 20 October at the Fullerton Hotel, Singapore. It cost a whopping S$ 927. Featuring wines from Far Niente Winery in Napa Valley.
The menu looks interesting, but does it justify paying almost S$1000 dinner at the Fullerton?
Unfortunately I won't be around to attend it to answer that for you.
When there are people living in extreme poverty earning us$0.20 or less a day, wouldn't you feel guility?
Trotter's Menu at the Fullerton
- Kumomoto Oyster with Osetra Caviar and Sea Water
- Warm Terrine of Eel with Lemon Curd and Kumbo
- Spiced Globe Artichoke Soup with Spun Honey and Spearmint
- Roasted Squab Breast with Sweet and Sour Shallot and Venezuelan Chocolate
- Grilled Venison Loin with Porcini Mushrooms, Marrow and Ume Boshi
- Nigorizake Sorbet with Jasmine Rice and Thyme
- Mangosteen with Brioche and Arbequina Olive Oil Ice Cream
You can also go for his cooking demonstration at Prive, 2 Keppel Bay Vista Marina at Keppel Bay Singapore on Tuesday 21 Oct for a more affordable S$280+++.
Get his latest book autographed for me (hint : my birthday's in October)
Bookings/Enquiries: Call: (65) 6348 5555
Booking Website: http://www.sistic.com.sg
Will post some of his recipes up in a later date.
Charlie Trotter at the Singapore Sun Festival October 2008
Event : Raw Spirit Fest Sept 2008 Arizona
Here's an event I will sorely missed. It's held at Sedona, Arizona
Raw Spirit Fest 2008 September 12th - 14th , the largest raw vegan food festival where most of the popular raw food advocates will be presenting.
The festival's aim is to educate humanity on the health benefits of incorporating more fresh organic fruits and vegetables into one's diet.
"This is more than a raw vegan food festival. Our vision is to integrate Healthy Living, Eco-Sustainable Solutions and World Peace because together these comprise a comprehensive strategy for addressing current global challenges. We feel that our Raw Spirit Fest non-profit organization belongs to the entire ever-expanding, international community." - Happy Oasis director
Details are here : http://www.rawspiritfest.com
Event : Slow Food Nation 29 Aug - 1 Sept 2008
An event in the making for 5 years, have been following its slow inception since last year. Why doesn't Asia have something like this?
This event was first conceived by Alice Waters, food activist and local organic farming advocate, author and chef owner of Chez Panisse Restaurant in Berkeley, California. Read more about her in one of the article archives here.
If you happen to be in San Francisco during this time, go drop by.
Slow Food Nation takes place on 29th Aug to 1st Sept 2008 in San Francisco.
"It was created to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair. Creating a framework for deeper environmental connection to our food and aims to inspire and empower people to build a food system that is sustainable, healthy and delicious."
http://slowfoodnation.org/
FireFly Mission Durian Party in July 2008
It's the annual durian season in Singapore and its time for any full-blooded Singaporean to go durian-crazy.
Su, a friend kindly donated 3 car loads of durians from her family's organic farm in Johor Bahru. It's my first organic durian tasting. With this amazing amount of durians, I practiced my durian selection skills and incredibly, gotten quite good at choosing ripe durians ; opening more than a few dozen durians like a regular durian seller. It was an unusually hot season in Malaysia and durians were dropping well, like durians at the organic farm. In the end we had tons of leftovers, my hands and body were still smelling like durians even after 3 days.
Another couple kindly hosted their place for our durian party. Volunteers and supporters of FireFly Mission were invited in appreciation for their help in recent Cyclone Nargis, Myanmar project.
Visit the website FireFly Mission , it's a humanitarian mission by a group of Buddhist having projects in Myanmar, India, Thailand. They always need help as form of volunteers and funding for their on-going projects. 100% of all donations go towards the projects with volunteers personally flying over on their own expenses to the villages over-seeing the missions. You can view their photos here.
I can't believe how they filled their cars with durians, this was half emptied before I had the chance to photograph it
The drivers hard at work transfering the durians
CH gleaming at this bitter sweet durian
My durian taste better than yours, discussing what a good durian should taste like.
Newspapers and durians seem to go hand in hand at many durian parties
Durian Processing area
We gotten so organised with different sections of durian openers and durian processors
Amazingly with three car loads of durians, they managed to clear Singapore customs without a big hassle
Still struggling to open a large amount of leftover organic durians, most of us with a belly full of durians gave up. This is what was left.
Holistic Health Green Carnival
| An Ant's Endeavour to Move a Tree |
Holistic Health Green Carnival:
| Waning mountains and choking streams, Yet, we are willing to join this ant. |
Programme Highlights:
- Know how we can restore the health of our Earth
- Find out ways to energize water, and healthy eating for ourselves and our children
- Learn ways to live safer in midst of harmful electromagnetic fields and radiation
- Preview to holistic programmes that awaken joy and harmony of body, mind and spirit
- Showroom of organic health products, books and CDs
- Indulge in fresh healthy vegetarian delicacies, and free seminars
Privileges:
- Early Birds' Specials: redeem 10% worth of value for purchasing vouchers at Lapis Lazuli Light before 30 September 2007
- 5% discount off all items at the event. For members, bring along your Readership Card for 15% discount
Ticketing:
- Free admission to the event
- Vouchers for purchase of products at the event are available at Lapis Lazuli Light and most organic health shops
Carnival's Details:
- Date: 24 and 25 November 2007 (Saturday and Sunday)
- Time: 10am - 8pm
- Meeting Place: Fort Canning Centre
Slow Food Singapore #80 : Au Petite Salut
The Menu
Amuse Bouche
Fresh abalone consomme
created by Jason Wong
Accompanied by Gonet Champagne Grand Cru Special Brut
First Entree
Char-grilled baby octopus salad with balsamic vinegar
created by Karl Dobler
Accompanied by Meursault, Domaine Dubois 2004
Second Entree
Braised crispy pork trotter, Sauteed potatoes and wild mushrooms
created by Philippe Nouzillat
Accompanied by Fixin 2003, Domaine Durand
(No Photos)
Main Course
Braised beef cheeks in red wine, Parsnip mash and carrots
created by Patrick Heuberer
Accompanied by Gevrey Chambertin Belair 2004, Taupenot-Merme
(no photos)
Dessert
Frozen valrhona praline parfait with coconut dacquoise, pear sultanas salsa
created by Francois Mermilliod
Accompanied by Grain de Malice Provins Valais
The dishes that replaced the red meat items on the menu
Sea Bream
Duck Confit
The Chefs
Slow Food Singapore #78 Oso Restaurant
Tasting Event # 78
at
Oso Restaurant
on
Saturday 21 July 2007
The Menu
~~~~~~~~~
Starter
Daily made “burrata” cheese from Puglia filled with tomato coulis
Accompanied by Aloi Lageder, Pinot Bianco 2006. Alto Adige
First Course
Carnaroli quality rice in risotto style with prawns tomato and orange zest
Accompanied by Aloi Lageder, Merlot 2004. Alto Adige
The Main
8 hours slowly cooked lamb rack
Served with roast potato, onion and chestnut
Accompanied by La Gerla, Brunello di Montalcino 2001, Toscany
Alternate replacement Main Grilled Fish and Roast Beef
The Cheese
Mixed cheese platter with raisin, apple and red radish
Accompanied by Capannelle, Chianti Classico Riserva 2001, Toscany
The Dessert
Warm mascarpone cake with lemon served with raspberries and its own sauce
Accompanied by Chateau Vari, 2000, Monbazillac
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Other Photos
Chef Diego and Owner
The People
