[Shanghai] Chefs in the City – September 2013
Chefs in the City | citcshanghai.com
What: Donate by dining charity event
Where: Rotation of Italian restaurants in Shanghai; September event held at Acqua e Farina
Price: RMB¥888 per person
* Please note that this was an invited tasting. *
Chefs in the City is a charity event that features an exclusive multi-course dinner prepared by chefs from Le Royal Meridien, 10 Corso Como, Isola, Bocca, and Acqua e Farina. It is held every few months and rotates through different Italian restaurants in Shanghai. At year end, proceeds from Chefs in the City will be donated to a charity. The September 2013 edition of Chefs in the City was held at Acqua e Farina.
Chefs in the City is for a great cause and you get to eat and network at the same time. The night includes a cocktail hour and multiple course dinner with wine pairings.
Assorted h’orderves were served during cocktail hour. My favorite was the goat cheese croquette with vinaigrette injection. Fun and delicious.
Champagne to get the night started.
After the cocktail hour, we were seated for a 5-course dinner with complete wine pairings.
Course 1: “Flavors of the Sea” featuring a smoked salmon platter and an assortment of raw seafood
Wine pairing: Adrian Muller Thurgau 2011
The salmon was well seasoned with a splash of olive oil, cheese, tomatoes, and capers.
Fresh seafood platter was presented with liquid nitrogen table side, which included raw oysters, shrimp, and sea urchin in shells.
Shell stuffed with cheese and sea urchin.
Shrimp sashimi with gold flakes. So fresh and tender.
Course 2: “Traveling in Italy” featuring clam and fig pasta
Wine pairing: Antonutti Traminer Aromatico DOC 2009
Course 3: “Sword in the Heart” featuring crawfish and scallop in green tea sauce
Wine pairing: Donna Fugata Anthilia 2011
An abundance of wine throughout the night. Yes, both of those are mine. At the same time.
Course 4: “Passion of Tuscany” featuring beef filet, quiche, and blueberry jam wonton
Wine pairing: Musella “Ripasso” Valpolicella Superiore IGT 2009
The filet was cooked all the way through and I would have liked it to be pink in the middle and perhaps with some sauce on the side.
Course 5: “Sunshine Egg No Egg with White and Black Truffle” featuring vanilla custard with chocolate shavings in truffle oil
Wine pairing: Batassiolo Moscato D’Asti DOCG Bosco del Rei
My love for chocolate and truffle converge into this dessert. Great contrast of flavors between the chocolate pieces and vanilla custard against the truffle oil. Very nice.