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We are excited, our third guest chef is on his way to celebrate our 10th Anniversary of Monsoon Valley wines with us. Patrick Martens from the ZUMA Restaurant in Bangkok will present his contemporary Japanese cuisine. Join these feastful days and experience the modern interpretation of traditional Izakaya culinaries.
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November 23 - 25, 2012
Wine DinnerFriday November 23, 2012
18.30 to 22.00
Patrick, a German national, has been involved with ZUMA, the award-winning contemporary Japanese restaurant group since July 2005.
He first worked at ZUMA London as Chef de Partie and Sous Chef prior to moving to Hong Kong to assist with the opening of the ZUMA restaurant there.
Whilst working as the Executive Sous Chef at ZUMA Hong Kong, Patrick was also responsible for the culinary development and opening support for ZUMA Miami in 2010.
Patrick’s signature dish, Grilled Hokkaido Scallops with grated Apple, Wasabi and Red Shiso, demonstrates his creativity and love of simplicity, reflecting his belief of “seeing myself much more as a craftsman than an artist”.
Although only 30 years old, Patrick has a wealth of cooking experience, having completed an internship in July 2002 with 3 Michelin star holder, Jean Claude Bourgueil, at the restaurant “Im Schiffchen” in Dusseldorf. He then joined the Hotel Grand Hyatt Berlin for his apprenticeship under Josef Eder for 3 years prior to becoming the Commis de Cuisine at the hotel in 2005.
Contemporary Japanese cuisine, based on the traditional Izakaya styleTheme / Cuisine
Patrick Martens
Patrick Martens Zuma Restaurant, Bangkok
Birthplace:
Languages Spoken: German, English
Germany
www.zumarestaurant.com/zuma-landing/bangkok/en/welcome zuma is located at the St. Regiss in the heart of Bangkok, the most recent addition to
the group’s growing global presence Zuma delivers an elegant, yet fun, informal, dining experience created around the traditional izakaya style of eating and drinking
COURSE ONE
Tomato Salada No Shoga Negi AeHeirloom tomato salad with ginger spring onion dressing
***Gyu No Tataki
Seared beef with citrus soy dressing
COURSE TWO
Suzuki No OsashimiThinly sliced seabass with yuzu, truffle oil and salmon roe
Seats available 50 guests on long table THB 1,800 - net including wineFor our members: THB 1,600 – net including wine THB 300 transportation
November 23 - 25, 2012
Contact details
COURSE THREE
Dragon MakiPrawn tempura, freshwater eel, avocado and spicy tempura
flakes topped with fried bonito flakes and minced toro***
Aburisake To SudachiSeared salmon, salmon roe, sesame
COURSE FOUR
Gindara Saikyo Miso YakiSaikyo marinated black cod wrapped in hoba leaf
***Tsubu-Miso Gake Hinadori No Obun Yaki
Barley miso marinated baby chicken***
Asupara No Wafu FumiAsparagus with wafu sauce, sesame and bonito flakes
DESSERT
Green Tea and Banana Cake with Peanut Toffee and Hokkaido Milk Ice Cream
Coffee or Tea
Each course will be paired with award-winning Monsoon Valley Wines
Hua Hin Hills VineyardGPS: 12˚31’ 35.98”, +99˚42’ 45.70”
1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110
www.huahinhills.comwww.facebook.com/huahinhills
Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555
MenuTomato Salada No Shoga Negi Ae Dragon Maki
Heirloom tomato salad with ginger spring onion dressingDragon Maki
Prawn tempura, freshwater eel, avocado and spicy tempuraflakes topped with fried bonito flakes and minced toro
***Tsubu-Miso Gake Hinadori No Obun Yaki
Barley miso marinated baby chicken
***Green Tea and Banana Cake with Peanut Toffee
and Hokkaido Milk Ice Cream
Modern Japanese Kitchen
Tuna Tartare with Barley Miso Wasabi Dressing***
Tuna Tataki with with Spicy Ponzu and Crispy Garlic***
Maguro Sashimi, Maki, Nigiri and Temaki
Includes gift certificate and souvenir from Hua Hin Hills
Wine DinnerFriday November 23, 2012
18.30 to 22.00
Lunch 3 courses Saturday November 24, 2012
11.00 – 15.00By reservation only
Cooking ClassSunday November 25, 2012By reservation only
10.30 to 13.00
Seats available 50 lunch sets THB 690 - net excluding wine THB 990 – net including wine
Seats available 12 persons THB 1,200 - netFor our members: THB 1,000 - net
Guest Chef Calendar 2012-2013
Detail
Alex Gares, Four Seasons Resort Koh Samui
McDang, Thanadsri & Son Consulting Co., Ltd
Patrick Martens, Zuma Restaurant, Bangkok
Vichit Makura, Mandarin Oriental Hotel, Bangkok
Bo and Dylan Jones, Bo.lan Restaurant, Bangkok
David Thompson, Nahm Metropolitan, Bangkok
Andreas Bonifacio, La Grappa, Hua Hin
Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok
Bill Marinelli, Seafood Bar, Bangkok
Surprise!
Period
September 28 - 30, 2012
October 26 - 27, 2012
November 23 - 25, 2012
January 18 - 19, 2013
February 23 - 24, 2013
March 29 - 30, 2013
April 2013
May 2013
June 2013
July 2013