Earlier this year I received the following email:
May 5th 2008
Hi Matthew,
I wonder if any of our friends have some interesting 5 course Russian Gala Dinner menus.
Thank you- Eduard
As a result I put the request to “Our” Network and received a number of responses from chefs within network. There was one particular response from a chef that had previously worked in Russia that proved to be extremely fruitful. He was willing to assist Chef Eduard and asked me if I could pass on the relevant contact details. I asked Chef Eduard if I could carry out the request. To cut a long story short I put the 2 chefs in touch and the results were overwhelming. Basically Chef Eduard contacted him and he kindly advised him on a few Russian dishes, tips on preparation, decoration etc.
The input was then used as a foundation as well as inspiration for the menu- it was that simple.
This is a powerful example of one Chef giving professional input to another – made possible by “Our” Network.
Last week, I received the following email from Chef Eduard
Hi Matthew,
I had asked help for my Russian Gala Dinner a couple of month ago and got in contact with Chef Michael Boehnke who had worked in Moscow previously.
See the result of a very successful event attached!
Regards
Eduard
The actual menu and images from the event follow:
A gala dinner, inspired by Russian art and traditional ingredients was served at the prestigious event. Chef Eduard Betz, the Executive Chef of Hotel Borobudur Jakarta and his team prepared a delicious 7-course modern Russian set menu for the distinguished guests invited.
The Gala Dinner Set Menu was:
Kholodny chilled Duck Borscht with Beets,
Topped with Sour Cream and Caviar Quenelles
***
Coulibiac of Pike Perch and Ural River Crayfish
With Kamchatka Salmon Roe in White Wine Sauce, Cucumber Pearls and Fresh Dill
***
Ukrainian Green Apple Sorbet
Presented in a ice ballet shoe
Russian Casserole of Portobello Mushrooms
With slow cooked Veal Tenderloin and glazed with Novorossiysk Cheese
***
A Faberge style White Chocolate Egg
Studded with Sugar Diamonds and filled with Strawberry Romanoff
***
Petite Fours Prima Ballerina
Presented to the table by the Chefs
***
Coffee or Tea
Truly magnificent, special mention must go to Chef Michael Boehnke.
Network and Learn. Knowledge is Power
Chef Matthew J.G.
