I am always and avid fan of Asian Food Channel where they promote lots of easy to prepare and tasty foods. One of the show that I never miss is the French Food At Home by Laura Calder. The show is brought to you by Asian Food Channel which aired every week on ASTRO channel 703. The show schedule is as follow in this link.
Early last week I was lucky enough to be invited to her gala dinner as a VIP guest thanks to Berjaya University College Of Hospitality Kuala Lumpur. I attend the dinner with Andrew from www.travelfoodies.com and we get to chill out at the Sampling At 14 Fine Dining Restaurant. There are a couple of alcoholic and non alcoholic cocktails prepared for the VIP guest while waiting for the dinner to start.
Red Berries caipiroska – consisting of fruit syrup, Vodka, lime and with a lemongrass swizzle stick
“Green – it“. Kiwi fruit based drink.
Golden Irish Martini
After a short while chilling out, we were directed to our assigned numbered table. I was seated right in front of the stage and have an unobstructed view of the stage where Laura going to cook in front of us.
The grand ball room with plenty of students who become our waiter and waitress of the night.
Cameraman all setup and ready to record the show
Mr Hian Goh, Founder and Managing Director of Asian Food Channel
Welcoming speech by Mae Ho, Chief Operating Officer of Berjaya University College of Hospitality
Just before they start the dinner, there is a Cooking Demonstration by Laura Calder on one of the main items on the dinner menu that will be served – Parmesan Crusted Salmon Served with Peas, Lettuce and Baby Carrots
Salmon filets (140g), salt n pepper, 150g parmesan cheese – finely grated, 75g stale white bread – ground to crumbs, leaves from 1 large bunch parsley – finely chooped, 70g (approx 1/3 cup) melted butter
1.Heat the oven to 200° C
2. Lightly oil a baking shet or pan and lay the salmon filets on skin-side down. season with salt and pepper.
3. Combine the cheese, breadcrumbs and parsley and pack on top of the salmon
4. Drizzle the melted butter evenly over top and bake until the salmon is just cooked, 8 to 10 minutes.
5. The vegetables (peas, lettuce and baby carrots) are boiled and served together with the salmon.
She tell a lil bit of story of the simple cooking yet tasty French Cuisines
First up on the menu is the Amuse Bouche – Kir Royale & Gougeres (Cheese Puffs)
It is my first time coming across such terms so I think its a good idea to mention what it means. Amuse Bouche is a french term, literally translated to “mouth amuser”. It is used to describe a single, bite size hors d’oeuvres which is different from appetizers and is usually accompanied by a complementing wine or in this case champagne.
A gougère, in French cuisine, is a savory choux pastry with cheese. Small finger-sized pastry labelled here in this dinner menu as Cheese Puffs Grated cheese may be mixed into the batter, cubes of cheese may be pushed into the top, or both. Gougère is a specialty of the Burgundy region.
Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. Kir Royale on the other hand is made with Champagne instead of wine.
Black Sesame Bun with herb infused butter
Next we were served gazpacho. At a glance, it looks like ordinary pumpkin soup. But a sip down, it is cold and taste refreshing. This is the first time I tried this and kinda like it.
Lobster & Grapefruit salad.
Nice chunky pieces of lobster sitting on a bed of Avacado. Followed by grapefruits combined with onions and topped off with parsley. Lastly some walnuts to round off the entire dish.
Parmesan Crusted Salmon Served with Peas, Lettuce and Baby Carrots
Crunchy outside and soft inside when you cut the salmon fillet
A fresh cut of lemon to add tangy taste to the fish to your liking
Stir fried lettuce with beef bacons at the bottom
Andrew’s dinner – Provencal Lamb Served with Potato Gratin & Ratatouille and the demonstrated dish earlier, the Parmesan Crusted Salmon Served with Peas, Lettuce and Baby Carrots. Naturally we both ordered separate items in order to try them all as a foodie. Our motto is never order the same food.
The lamb were juicy and tender
Fromages – Cheese Platter Served with Green Salad Tossed in Walnut Dressing – Cheese consisting of camembert, brie and cheddar.
Our table with Laura
Laura and me camwhoring ….
Dessert wine served for the night. A sweet type Le Chant Des Guolles dessert wine
Poached Pear Served with Cognac Whipped Cream – Not too overpowering with the alcohol but just enough
Craggy Chocolate Cake – sandwich between 2 pieces of marbled chocolate pieces
Mr Hian Goh giving the gala dinner closing speech
A great applause and thanks to the hardwork of the students, staff, management and crew of AFC for working hard to make this event a great success. I would like to thank again Berjaya University College of Hospitality Kuala Lumpur and AFC for making this event a memorable one for all the participants who attended the gala dinner. All of us also were presented a certificate of attendance for the event.