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Stars and Stripes at the Sheraton -
Or: Chef Spencer for President
Dr. Iain Corness
Wine dinners seem to be the flavor of the month, with just about
every significant hotel property hosting one, with sometimes two wine
dinners on the same evening, showing there is a lack of communication
somewhere in this competitive field.
However, these wine dinners can vary quite dramatically, with the
presentation ranging from the formal, through to something innovative. And
it was the latter variety that was held at the Sheraton Pattaya Resort two
weeks ago. With the dinner date falling on July 5th, the day after American
Independence Day, Chef Spencer Kells realized that with the international
time difference, July 5 in Pattaya was still July 4 in the USA, so it became
the July 4th on the 5th wine dinner, with the Fetzer wines featured from
California.
The Sheraton staff under GM Tomo got behind it and the
stars and stripes were everywhere as décor and American music was playing.
However, Chef Spencer then dreamed up an incredible Yankee Doodle menu with
the first course being the Star Spangled “Mac’N’Cheese” which was actually
lobster, farfalle pasta, mascarpone cheese and lobster oil. And it was a
great start to the dinner, accompanied by the Fetzer Sundial 2010
Chardonnay, a very light wine to start the liquid side of the evening.
Second course was so American it produced guffaws of appreciation. This was
the Burger, Dog and Shake, being a rib eye slider filled with braised beef
short rib and foie gras, plus the Hot Dog rolled in truffle oil and porcini
powder with truffle mayonnaise and a Zinfandel shake with cherry, chocolate
and vanilla bean ice cream. To keep the US flag flying, the wine with this
was the Fetzer Valley Oaks 2010 Zinfandel, a very easy on the palate wine.
Third course and could Chef Spencer continue the
Americana? Of course he could (sorry about the pun) and presented us with
Liberty Duck, a pulled duck filled corn pancake, BBQ habanero and smoked red
pepper sauce. This was taken with a very smooth Fetzer Eagle Peak 2010
Merlot, another smooth wine.
And so to the finale - called the Declaration of Meatiness featuring
buttermilk chicken, fried quail plus country style Kurobata pork belly and a
spice crusted Black Angus New York Strip.
The wine for this was the Fetzer Valley Oaks 2010 Cabernet Sauvignon, a
medium bodied wine that was well matched to the meats.
Ross Edward Marks, the representative of the wine importer, also pointed out
that these were very affordable price range wines, and available from Tops
and similar outlets. Well worth looking for.
The dessert was as American as apple pie, and was, you guessed it, apple
pie, taken with a great port fortified with Zinfandel.
A sensational wine dinner. Congratulations Sheraton, you did it again! When
is the next one? We’ll be there!
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Elephant and Onion Stew
No apologies for recycling this lovely Thai recipe.
It was given to me by David Levine, a chef who had been in Thailand for
some time, so was au fait with the ingredients. The principal
constituent is freely available in Thailand, and in fact, you would
probably be in line for a City Administration grant if you took a couple
from the streets any night. The rabbits are harder to find, but I
believe you can get them on special order at supermarkets. It is not a
quick stir-fry in the wok on the street behind the kitchen, but
apparently is worth the effort.
Ingredients |
Serves 3000 |
Elephant |
1 large |
Pepper |
½ pail |
Salt |
2 pails |
Onions |
4 bushels |
Water |
93 gallons |
Flour |
6 pails |
Rabbits (optional) |
2 |
Cooking Method
Cut elephant into bite sized pieces - preferably put aside around
four months for this part. Cook over a kerosene fire for three months,
or until tender. Now add onions, salt, pepper and flour and cook until
done, generally around two days. If more people arrive than expected
then add the rabbits at this final stage (do this only if necessary, as
most people don’t like hares in their soup).
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