Three chefs, three cities and three unique culinary experiences — that is what the Masters of Food & Wine – Chefs On Tour event promises, in a journey across Hyderabad, Goa and Chennai. International chefs working at three of the hotel’s properties in Chennai, Hyderabad and Goa have put together a three-day experience encompassing a workshop, a wine dinner and a grand buffet spread at these cities, combining their expertise in different cuisines, for discerning gourmands. The chefs on tour are Franco Canzano, Executive Chef at Park Hyatt Goa Resort and Spa, Michele Prevedello, Executive Chef at Park Hyatt Hyderabad and Chef Teuku Syafrulsyah, Executive Chef at Park Hyatt Chennai. After wrapping up the Goa and Hyderabad editions, the trio will be in Chennai starting today. Here’s their Chennai itinerary.
Work it
For Day 1 of the workshop, the masterchefs have a culinary workshop planned. “We are looking at about 30 participants — roughly about the number we had in Goa and Hyderabad,” says Chef Teuku Syafrulsyah. During the course of over an hour, each chef will demonstrate dishes pertaining to his particular area of expertise. A four-course meal demo has been planned, and Chef Franco Canzano, whose speciality is Argentinean cuisine, will demonstrate the first course — dishes like Humita and Empanada de Pollo. The main course will be handled by Michele Prevedello, who specialises in Italian cuisine, with dishes like Veg Timballo and Potato Gnocchi served with a Rosemary Ragout and Chicken. Dessert is by Chef Teuku, a master of Indonesian cuisine, which will include a Turmeric Chocolate Fondant and Palm Sugar ice cream.
March 3, At The Flying Elephant, from 10 am to 2 pm.
Cost per person: Rs 1,650 + taxes.
Pairing it right
The second day of the experience is a formal sit-down dinner, where the chefs will create a delicious spread of food, which can be paired with some fine wine. This is an elaborate, six-course meal, replete with an amuse-bouche and sorbet, featuring dishes like Shiitake and Chive Dumplings, Crab-Coconut and Lime in Betel Levels, Salmon Mango Ceviche, homemade Ravioli with a stuffing of prawns or asparagus served with a Parmesan Coulis, a nutmeg sorbet, lamb rack roasted in Malbec wine and herb-crumbed ricotta, etc. All of this, paired with different wines, carefully chosen by the resident sommelier.
March 4, At The Apartment Loft, from 7 pm onwards.
Cost per person: Rs 4,000 (inclusive of taxes and beverages).
A grand spread
The experience will end on Day 3, with a grand brunch that is being organised for at least 150 people. Ask Chef Teuku how many dishes are on the Sunday brunch spread and he laughs saying, “Too many to count.” A cursory glance at the menu he sends us proves his point. Each chef will bring an array of dishes to the table, which will include classic dishes from the cuisine that they specialise in. Chef Teuku says that the Argentinean barbeques by Chef Franco Canzano are not to be missed. “The barbeques come off a live counter, so the taste is going to be something that is unique. That is something that diners should not miss,” he insists.
March 5, At Flying Elephant,
12 pm to 3.30 pm. Cost per person: Rs 2,295 + taxes onwards.
Details: 49919961 or chennai.park@hyatt.com