Thursday, 7 April 2011

Kai We Care

Right as anyone on twitter will know Monday 4th april was the date of kaiwecare which was in short a fundraising event for the earthquake fund for Christchurch, new Zealand. It saw 9 course with matching wines being served by a team of over 40 chefs and 40 front of house staff. The 9 courses where assigned to a team of 2 or 3 lead chefs with the rest of us assigned to one of there teams.

the menu for the event was 

Selection of artisanal breads (potato, seeded, spelt) from the Isle of Skye Baking Company with British butter 

Pre starter:
‘Beetroot’ Simon Hulstone
Tasting of beetroot textures with elderflower curd.

‘Pork and truffle’ Dominic Chapman; Adam Gray
Rare breed pork ‘Scotch egg’, warm tartare sauce, pea shoots.
English quail and summer truffle pie with buttered kohlrabi 
‘Fish’ Russell Brown; Adrian Oliver; Kieran Smith
Saffron-poached tiger prawns with piquillo pepper salsa, sherry reduction, olive oil foam 

Main Course:
‘Lamb’ Mark Poynton; Russell Bateman
Slow cooked NZ lamb, broccoli puree, smoked garlic, Olde Yorke cheese, almonds, wild garlic jus 

‘Eggs and Soldiers’ Alex Wood; Ben Goldsmith; Darren Goodwin
Coconut white, carrot yolk, carrot juice toast 

‘Chocolate orange’ Matt Tomkinson; Mark Lloyd; Tom Kneale
Dark chocolate delice, lavender ice cream, burnt orange syrup 

Marcus Bean, Johnny Mountain
Goats cheese pannacotta & artisan cheeses; Bournes Cheshire, Stichelton, Cenarth brie. Served with quince jelly, spiced apple chutney, cheese tuilles, oatcakes, fruit crisps. 
(no cheese photo, sorry)
Petit Fours & macaroons
 Luke Mackay; Edd Kimber
Pistachio macaroons with saffron butter cream; Rosewater and raspberry macaroons; Rhubarb and hibiscus fruit pastille; Salted Dulce de Leche milk chocolate truffle

I was assigned to Mark Poyton of Alimentum restaurant in Cambridge & Russell Bateman of Collette’s at the grove, Hertfordshire with us was Alyn Williams who is opening his own restaurant in the Westbury hotel, Mayfair later this year and Matthew Adams who will explain his love of food and all things here

Mark and Russell had been given the main course for the event using New Zealand lamb, they decided to do
Slow cooked NZ lamb, broccoli puree, smoked garlic, Olde Yorke cheese, almonds, wild garlic jus

A great day was had by all involved and was a great place to put faces to alot of the guys and girls i follow on twitter, many beverages where consumed in the bar after and lots of tales and banter from all the chefs involved. It ended up being a really great day and raised about 60k for the charity which is nothing to be sneezed at. The event was well covered by mark at the staff canteen and the girls from the caterer so im sure lots more photos and items are going to be forth coming, the photos i have used on this post are from and all credit for them goes to him.

Right time to get ready for London and le gavroche tonight, so another restaurant review post will be on here shortly. Thanks for taking the time to read this as the event took a hell of a lot of organising but a big well done for all the people who gave their time up to work at the kaiwecare dinner great to meet you all.

Remember live to eat don’t eat to live

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