Tasting Table by Cassis Kitchen

Cassis Kitchen introduces a gastronomic journey featuring incredible flavours and cuisines from around the globe, along side talented world-class chefs, through a recently established innovative and modern-style dining program called Tasting Table.

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Cassis Kitchen introduces a gastronomic journey featuring incredible flavours and cuisines from around the globe, along side talented world-class chefs, through a recently established innovative and modern-style dining program called Tasting Table.

TASTING TABLE is a series of culinary events hosted by Cassis Kitchen in collaboration with selected international top chefs, each time highlighting various food, beverages and fine wine of alternating cuisines from different parts of the world.

“Tasting Table allows guests to experience new flavours as often as possible and return to Cassis Kitchen without ever feeling bored of the menu, while gaining a broader meaning of ‘good food’ through different cuisines.” said Budi Cahyadi, the creator and organizer of Tasting Table, who carefully selects the theme and International guest chefs of each event.

He adds that this program presents chefs with the opportunity to introduce their traditional food culture, while bringing in their own creative style to a carefully crafted menu.

chef-pancho-suarez

In August, Cassis Kitchen commenced its first Tasting Table event with Spanish guest chef Carlos Montobbio from Esquina, Singapore, who served incredible Spanish Tapas for three days.

The series of events continued by welcoming Sisterfields Bali and its dynamic Executive Chefs, Jethro Vincent and Kevin Cheung to serve an all-day Australian brunch menu, combined with expert coffee connoisseur Shae Macnamara for the first taste of Expat Roasters, an upcoming espresso bar under the same umbrella, for one weekend.

We were transported to the down-under with the ultimate brunch menu including toothsome Acai berry bowl made with cocoa nib and goji berry granola, tender pappardelle with lamb neck ragu, roast beef charcoal roll paying homage to the 100-day-aged Kilroy rib eye, the famous Sisterfields dirty burger with juicy beef patty, crispy polenta fries with truffle aioli and a temporary addition of crispy popcorn chicken with wasabi aioli and leaf.

suckling-pig

“We work very closely with local farmers to build a relationship with them, understand the ingredients and keep up with new unique produce to use in our cooking,” said Chef Jethro. “We get different supplies of fresh produce from different cities so we have to think on our feet and keep up with trends around the world to remain innovative,” chimed partner-in-crime, Chef Kevin.

Next, was a two-night feast that brought the taste of Argentina to the capital with guest chef Pancho Suarez and his wife Kate serving us authentic and traditional North Argentinian cuisine through a family-style five course home-cooked meal.

The soulful menu included scrumptious cheese and beef Empanadas, Humita En Chala or slow-cooked sweet corn puree wrapped in corn leaves served with crackers, hearty sirloin steak and cracking slow-roasted suckling pig with tantalizing Chimichurri herb sauce and two traditional desserts; Pastel Rogel (a light layered cake with caramel filling, Italian meringue, and walnuts) and Alfajores de Maizena (crumbly corn flour biscuits accompanied with tea or coffee).

steak-lechon

“Traditionally, our food is very rustic and homey with chunky portions so our challenge was introducing our culture in a more refined and presentable way, without losing its authenticity,” said Kate on behalf of her Spanish-speaking husband, Chef Pancho.

We at FoodieS look forward to continue bringing our palates around the world through upcoming Tasting Table events, right in the heart of Jakarta at the new and improved fun-dining restaurant, Cassis Kitchen.

CASSIS KITCHEN
Pavilion Apartment
Retail Arcade
Jalan KH Mas Masyur 24, Jakarta
T: +62 21 57941500
Instagram: @cassiskitchen
Facebook: @CassisKitchen
Twitter: @cassiskitchen


Written by Divya Pridhnani October 13, 2016.

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