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events
January 2013 Gulf Gourmet
January 2013 Gulf Gourmet
sial PersPective
events
fare
South American
Last Guild meet of
2012
The Emirates Culinary Guild’s meeting last month
was held on December 10 at the Time Oak Hotel
& Suites, Al Barsha. The meeting was hosted
by the hotel’s Executive Sous Chef Haytham El
Sayed. Topics discussed included a recap of SIAL, recap of
National Day and plans for Salon Culinaire 2013.
Corporate members who provided product presentation
included James Evarell of Focus International and Sascha
Geib of Vito while Nicholas Ghantous and Mohamad
Assaf of Oasis where introduced as new corporate
members of the Guild.
The evening of December 10
saw the Grosvenor House
Hotel in Dubai bustling
with Chilean flavours like
never before. The occasion was
ProChile’s awareness event at the
Toro Toro restaurant. While we were
not present ourselves to sample
the exquisite cuisine, we hear the
invitees had a wonderful time.
Carlos Salas, Trade Commissioner of
the Embassy of Chile in the United
Arab Emirates, said in statement,
“We are very glad with the results of
the event at Toro Toro Restaurant.
The aim was to invite F&B managers,
Chef, sommeliers and bloggers to
create awareness about the quality of
products from Chile available in the
market in HORECA channel of Dubai.”
He added, “We believe it was right
to use a Latino outlet to showcase
our products and that too through
delectable Latin cuisine. We offered
a very good range of products
ranging from juices to water;
seafood as razor clams, king crab,
salmon, seabass and mussles and
finally we had the chance to taste
manjar (dulce de leche) with berries
coming IQF to Dubai.”
The menu for the evening included,
Ceviche de Salmon al Tamarindo,
Tiradito de Smoked Salmon, Choros
y Navajas a la Chalaca (mussels and
razor clams), Causa de Centolla (King
Crab), Achiote BBQ Salmon, Smoked
Salmon Coca Flat Bread, Langostine
al Grill, Sudado Nikkei (Chilean sea
bass), Alfajores, Cuchufli, Lapostolle,
Pisco Sour, Jugos Tamaya and Andes
Mountain Water.
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