Following on from the success of its “Wine made by us Moment made by you” campaign, which inspired people to cook simple dishes and enjoy them with Jacob’s Creek wine, the Australian winemaker is keeping the momentum going with “Our Table”, a campaign which encourages people to enjoy cooking with friends or family.
Krisda Kamolvarinthip, marketing director of Pernod Ricard (Thailand), introduced the campaign during the 20th anniversary celebration of Gourmet Market.
The Gourmet Market World Best Taste 2017 event was honored by chefs Carlos Afonso, Pepe Lopez, Dominique Villenave, Jess Barn, Patharawarin Timkul, and Julian G Davies from Thammachart Seafood, all of whom made special dishes for this special occasion on three themes. Joining them for the gustatory event at Helix Garden, The EmQuartier, were celebrities Pimpisa Chamanan, Preechanan Chamanan and Wanchana Eiampikul.
The Latino Fiesta theme had chef Afonso cooking up Iberico with White Asparagus using Portuguese Iberico ham, treated for 40 months, and the best white asparagus from Peru, served with Jacob’s Creek Shiraz Rose. He also prepared Grilled Sausages using Portuguese sausages, served with Jacob’s Creek Grenache Shiraz. Michelin Star chef Pepe Lopez, meanwhile, presented Paella in three variations – the Rubia with curry powder and tiger prawn, the Morena with squid ink and dried fish flakes, and the Peliroja, with mussels and clams, served with Jacob’s Creek Grenache Shiraz.
The second theme, European Foodival, saw chef Villenave from France prepare Pasta in Cheese Wheel, made with fresh Italian pasta and Grana Padano cheese from Galbani, served with Jacob’s Creek Cool Harvest Unoaked Chardonnay. Chef May Patharawarin made Charolais Beef Steak, using premium Charolais beef from France, served with Jacob’s Creek Reserve Cabernet, and Bread Pudding Blueberry served with Cocktail Forget Me Not by Jacob’s Creek Sparkling Moscato Rose. Chef Barnes presented Grilled Dorper Lamb, using the best grass-fed Australian lamb, served with Jacob’s Creek Double Barrel Shiraz.
The third theme, Feasts of the East, saw the Tsukiji Market from Japan brought to Bangkok with Yakara fish, Taraba crab, and Suwaji crab all going into fresh sushi and sashimi. Kyoho grapes, the best grapes of this season, were also featured in this event. Chef Julian from Thammachart Seafood created the dishes, served with Jacob’s Creek Cool Harvest Sauvignon Blanc.
Jacob’s Creek Our Table runs from today to August 23, 2017 at Gourmet Market at Siam Paragon, The EmQuartier and The Emporium. For more information, visit Facebook Jacob’s Creek #OurTable #JacobsCreekTH