A feast fit for royalty

Twenty-two top chefs team up to create a lavish meal to benefit underprivileged kids

Last year, the Bangkok Chefs' Charity Gala Dinner raised more than Bt12 million to support the education of underprivileged youngsters in Phetchaburi and Nonthaburi.

This year's event, scheduled for August 17, sets out to raise even more money, as chefs from 21 of Thailand's most prestigious five-star hotels and Thai Airways International join up to cook up another grand feast to be

served in Mandarin Oriental, Bangkok's Royal Ballroom in the presence of Her Royal Highness Princess Maha

Chakri Sirindhorn.

As in previous years, the bulk of the funds will benefit Border Patrol Police Schools under the Patronage of Her Royal Highness. The balance goes to charities to improve the livelihood and education of

underprivileged children in the remote district of Om Koi of Chiang Mai.

The gala dinner is the brainchild of the sisters Nuntiya and Patcharin Hame-ung-gull of Gourmet One, Bangkok's leading supplier of fine food and imported ingredients. They came up with the idea of a fundraiser event as a way of paying back to society and at the same time showcasing the high quality of Thailand's professionals in the food and beverage industry.

The Bangkok Chefs' Charity was launched in 2009 with the proceeds going to the Princess's Sai Jai Thai Foundation and needy children and schools in northern Thailand.

More than Bt5 million, raised from auctions and ticket sales at the 2010 charity gala, benefitted the Border Patrol Police Schools. In addition to their fund-raising efforts last year, in October the Bangkok Chefs'

Charity committee donated four motor boats to Provincial Police Legion 1 for use to help flood victims in Angthong province; and gave 10,000 flood relief supply bags to those affected in Bangyai district, Nonthaburi

province as well as Bangkok's Thawee Wattana District in Bangkok.

For this year's dinner, the 22 culinary gurus are pairing up by nationality to create the finest signature dish of their particular country. Each dish will be partnered with some of the finest wines provided free of charge by suppliers with a charitable heart: Wine Dee Dee, Wine Gallery, G Four,

Italthai, Vanichwathana (Bangkok) Co Ltd, Italasia, Canpac Beverages and Siam Winery. Siam Winery, represented by its business development director Kim Wachtveitl, has added the wow factor to the event by inviting celebrity and socialite MR Srikamrung Yukol as act as guest artist. Her "Harmony"- themed drawing for the Monsoon Valley Wine Muscat label specially bottled and labelled for the 2012 Charity Dinner, comprises multi-coloured, little hands depicting the freshness and happiness of children.

Other generous sponsors include The Tourism Authority of Thailand (TAT), Rougie (Foie Gras and Gastronomy since 1875), Valrhona, Kobe Cuisine, De Cecco, TWG and Lavazza coffee.

This year's honorary emcee will be actor and celebrity host of several culinary shows on television Shahkrit Yamnarm. Entertainment will be provided by the Krungthep Light Orchestra.



EATING OUT IN STYLE

Tickets are Bt10,000 net per seat (for tables of 10). Make reservations via Gourmet One at (02) 403 3388 extension 508 or (081) 838 1906, or via e-mail at bcc2011@gourmet-one.com. Or contact Rachanee (F&B Dept.) of the Mandarin Oriental, Bangkok at (02) 659 0302.

THE MENU



Canape

Hokkaido scallop tartare with kalamata olives served with mascarpone mango sauce

Cauliflower puree served with rougie smoked magret de canard

Brandade de morue with citrus flavour, coriander, tomatoes confit

Foie gras egg royal with tofu and shiitake mushroom,

Spicy meringue with green mango and crispy lemongrass

Modern Mieng Karm,

Leek and potato mousse in black truffle jelly on sour toast

Chilled duck liver soup in red Porto bonbon

The chefs: Santos Zoppis, Freddy Schmidt, Vladimir Siljegovic and Dominique Bugnand)

Starter

Sweetcorn panna cotta, gazpacho mirror with crab escabeche

The chefs: Mark Hagenbach and Leslie Stronach

Served with: Sauvignon Blanc, Discovery Point 2009, Marlborough, New Zealand



First course

Atlantic lobster, Hass avocado, macadamia nut pillar, coral lobster mayonnaise with Australian bush lime salad and brown miso vinaigrette

The chefs: Paul Hoeps and Michael Hogan

Served with: Pouilly-Fume , Domaine Blondelet 2007, Loire Valley, France

Second course

Slow cooked Les Dombes quail supreme pistachio and fleur de sel financier, red grapes and flax seed bonbon, simple jus with pistachio oil La Tourangelle

The chefs: Philippe Gaudal and Pierre Andre Hauss

Served with: Tavel Rose, E Guigal 2009, Rhone Valley, France

Third course

Pan seared foie gras, rhubarb and apple compote, Port jus, citrus brioche

The chefs: Nicolas Schneller and Frank Bohdan

Served with: Pinot Gris, Omaka Springs 2007, Marlborough, New Zealand

Fourth course

Porcini and chestnut cappuccino soup with roasted chicken oyster and wild mushroom mousse on crispy sunflower bread

The chefs: Aurelien Poirot and Thibault Chiumenti

Fifth course

River prawns and pumpkin ravioli, red curry and coconut foam, hot coriander jelly, De Cecco organic extra virgin olive oil

The chefs: Michael Gremer and Jose Martin Ruiz Borja

Served with: Gewurztraminer, Leon Beyer 2010, Alsace, France

Intermezzo

Refreshing pomegranate and fresh summer raspberry sorbet

The chefs: Adrian W O'Herlihy and Spencer Kells

Sixth course

A president's lamb duo

The shoulder slowly braised with a hint of smoke and Burgundy red wine and the loin roasted in aromatic herbs, natural pan-jus, confit Nicois, plum tomatoes, new potatoes gratin

The chefs: Norbert Kostner and Erwin Eberharter

Served with: Chateau Fonroque 2006, Bordeaux, France

Pre dessert

Manjari chocolate emulsion, verbena scented

Dessert

The 'P.P.T' from Provence, Piedmont to Bangkok

Chocolate degustation with the seasonal western specialities and a dash of Thailand

The chefs: Leonardo Concezzi and Nicolas Vienne

Served with Muscat Late Harvest, Monsoon Wines special label Bangkok Chef Charity 2011, Hua Hin, Thailand

Selection of fine teas and coffee

Petits fours and mignardises

Moyet Fins Bois Cognac, France



Participating Chefs

Paul Hoeps, Centara Grand & Bangkok Convention Centre at Central World

Freddy Schmidt, Conrad Bangkok

Erwin Eberharter, Dusit Thani Bangkok

Adrian W O'Herlihy, Dusit Thani Pattaya

Nicolas Schneller, Four Seasons Hotel Bangkok

Mark Hagenbach, Grand Hyatt Erawan Bangkok

Pierre Andre Hauss, Grand Millennium Sukhumvit Bangkok

Leslie Stronach, Intercontinental Bangkok

Michael Hogan, JW Marriott Hotel Bangkok

Norbert Kostner, Mandarin Oriental, Bangkok

Dominique Bugnand, Mandarin Oriental Dhara Dhevi, Chiang Mai

Thibault Chiumenti, Plaza Athenee Bangkok, A Royal Meridien Hotel

Jose Martin Ruiz Borja, Renaissance Bangkok Ratchaprasong Hotel

Frank Bohdan, Shangri-La Hotel Bangkok

Michael Gremer, Sheraton Grande Sukhumvit

Spencer Kells, Sheraton Pattaya Resort

Vladimir Siljegovic, Siam Kempinski Hotel Bangkok

Aurelien Poirot, Sofitel Bangkok Sukhumvit

Nicolas Vienne, Sofitel So Bangkok

Santos Zoppis, Thai Airways International

Philippe Gaudal, The Landmark Bangkok

Leonardo Concezzi, The St. Regis Bangkok