Archive for March, 2011

Climate change initiative: Earth Hour 2011 as part of the Going green stance by Mount Lavinia Hotel

Tuesday, March 29th, 2011

Last year MLH for Sri Lanka was amongst 128 countries that joined in the global display of climate action.

Earth Hour is a global event organized by WWF (World Wide Fund for Nature, also known as World Wildlife Fund) and is held on the last Saturday of March annually, asking households and businesses to turn off their non-essential lights and other electrical appliances for one hour to raise awareness towards the need to take action on climate change.

Mount Lavinia Hotel amidst a busy day and a historic day when the Sri Lankan Lions took on the British Lions in the quarter finals of the Cricket World Cup engaged in this global call to action showing leadership and being responsible for the future by partaking in the Earth Hour Movement of 2011 dedicated for the 26th March 2011 at 8.30pm. “A terracotta lantern along with coconut torches will be left in all places of our property to symbolize hope and indeed to represent our support for a sustainable future,” states Mr Anura Dewapura, General Manager of Mount Lavinia Hotel. He also adds, “Last year hundreds of millions of people around the world showed their support by turning off their lights for one hour and this year too we have joined in the celebration.”

We are happy to partake in this worldwide campaign where we turned off our lights and join together in celebration and contemplation of the one thing we all have in common – our planet, avers Mr Anura Dewapura.

60 minutes of darkness is worth the wait GM and other guests lighting the terracotta lamps

Guests partaking in the event Kids joining in for the cause

Mr Saliya Rajakaruna CEO of Nations Trust Bank partaking in the event Mrs Ashby a repeat guest and loyal patron of MLH partakes too

The green committee and other guests of the hotel look on The guests and the team of MLH fulfilling the cause

The outside of the hotel


Great ambience to top the Sri Lankan Lions roar: 18th Slow Food Night at MLH with Slow Food Italiano and Chef Rizzoli

Tuesday, March 29th, 2011

Food is one of the cornerstones of Italian culture and even if times are changing and life is more and more hectic; Italians still find great pleasure in sitting at a table, and sharing a good meal together. Italians love discovering new foods and new ways of preparing familiar dishes. Every year there’s more and more interest in the traditional cuisine of the various regions and in biological, environment friendly foods. The 18th Slow Food Night at MLH was the best of all nights as the Sri Lankan Lions roared with victory Chef Rizzoli served a menu that was indeed exquisite. This Food and Wine evening was everything you needed to dine Italian style: modern and traditional recipes, regional dishes and beverages to complement the Italian food.

Next up in the calendar of Slow Food nights at MLH is Chef Fleur from Netherlands serving up a Dutch Slow Food on 30th April to mark the Dutch Queen mother’s birthday Known as Queen’s Day or Koninginnedag.

COACH BUFFALO MOZZARELLA WITH ANCHOVIES, SMALL PARMESAN AND ASPARAGUS OMELETTES GM with the star of the evening Chef Riccardo

Guests of the hotel attending Slow Food Guests ready to consume the starter

HOMEMADE TIRAMISU and SICILIAN CANNOLI Mahika stating the wonders of Slow Food

Mr Jayantha Sirisena flanked by Heidi and her guest Mrs Blanka Dewapura and Dr Gianluca of the Italian Embassy

President of the Swiss Circle Mrs Arlette Palmer with Mahika The Eu Ambassador and the High Commission of Italy having a tete a tete flanked by Rev Fernando

The guests enjoying the food with Chef Asanka assisting with the service The media enjoying Slow Food

The Media who are all so supportive of Slow Food having a chat with Mrs Dewapura

18th Slow Food Night at MLH: Slow Food Italiano with Chef Rizzoli

Saturday, March 19th, 2011

Food is one of the cornerstones of Italian culture and even if times are changing and life is more and more hectic; Italians still find great pleasure in sitting at a table, and sharing a good meal together. Italians love discovering new foods and new ways of preparing familiar dishes. Every year there’s more and more interest in the traditional cuisine of the various regions and in biological, environment friendly foods. The 18th Slow Food Night at MLH is takes pride to this wonderful experience specially formulated by Chef Rizzoli. This Food and Wine evening has everything you need to dine Italian style: modern and traditional recipes, regional dishes and beverages to complement the Italian food.

MLH’s Slow Food nights have grown and now sees its 18th Slow Food Night on 26th March 2011 for LKR2600/-nett for Food and Beverage.  Slow Food nights at MLH have been homecooked delicacies, Floribbean cuisine, Cuban wonders, Indian delicacies, Swedish, Japanese, Danish, Mexican Argentinean, Christmas, are just a few.

The Menu on 26th March 2011:

MOZZARELLA IN CARROZZA CON ACCIUGHE

COACH BUFFALO MOZZARELLA WITH ANCHOVIES

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FRITTELLE DI MORTADELLA

MORTADELLA FRITTERS

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INDIVIA RIPIENA DI GORGONZOLA E NOCI

STUFFED CHICORY WITH GORGONZOLA AND WALLNUTS

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POMODORI RIPIENI ALLA SICILIANA

TOMATOES STUFFED SICILIAN STYLE

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PICCOLE FRITTATINE DI ASPARAGI E PARMIGIANO

SMALL PARMESAN AND ASPARAGUS OMELETTES

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LASAGNE CASALINGHE ALLA BOLOGNESE

HOMEMADE BOLOGNAISE LASAGNA

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PENNE ALL `ARRABBIATA CON POMODORINI DEL VESUVIO

“ARRABBIATA” PENNE WITH “VESUVIO” TOMATOES

MALATGLIATI CON PESTO CASALINGO

HOMEMADE MALTAGLIATI WITH PESTO

“MAIN COURSES”

MILANESE DI MAIALE

PORK MILANESE

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MELANZANE ALLA PARMIGIANA

EGGPLANTS PARMESAN

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TIRAMISU’ CASALINGO

HOMEMADE TIRAMISU’

&

CANNOLI SICILIANI

SICILIAN CANNOLI

Slow Food, is dedicated to preserving and supporting traditional ways of growing, producing and preparing food. Founded in 1986, in direct response to the opening of a McDonald’s restaurant in Rome’s famous Piazza di Spagna, the Slow Food Manifesto declares that:

A firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life.

Hence, MLH endorses their strong link between plate and planet.

Eggplant_Parmesan Lasagna

Homemade Tiramisu

Cotton Conference 2011

Friday, March 18th, 2011

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Healthy Kottu at its best yesterday

Thursday, March 17th, 2011
  • How Sri Lanka tasted the unique Kottus that Chef Publis had conjured up??

Pics are attached as how guests and media enjoyed the evening

Chef Publis explaining to the media on the specialty Karan Koku Corn Kottu


Guests enjoying Kottu Corn Kottu

Chef Publis explaining to the media on the specialty Karan Koku Guests too being briefed on the Kottu ingredients

Mahika explaining to the Media on the significance of Healthy Kottu as opposed to the Kottu we eat everyday
Media enjoying the MLH hospitality

Kos Kottu Some of the ingredients inclusing Lotus Yam Karankokku



Latest Food and Beverage Trend: Pure Fusion of raw organic Artisan beverages. All natural drinks the next best thing at MLH

Friday, March 4th, 2011

What new products have you been noticing in the marketplace?  Here’s a promotion of the latest trends promises of better health and more energy are coming in closer proximity to Colombo these days.  Now it’s all about health in a glass.  MLH has released from the 7th to the 13th of March at the Governor’s Terrace from 9am, a range of beverages that claim to improve immunity, digestion and heart health.  The food and beverage trend at MLH has sprouted a new word that is increasingly found in many of MLH’s promotions:  pure.  I guess the word is intended to conjure up images of real, less processed, natural and “clean”.

The increased interest in health and wellness has not diminished the demand for indulgences, and products that can combine the two trends have proven particularly successful in the latest promotion at MLH. Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and vitamins. It should have 7.5% of milk fat, 8.5% of milk solids and 4.5% of Milk acid

The health benefits of coriander include treatment of swellings, high cholesterol levels, diarrhea, Mouth ulcers, anemia, digestion, menstrual disorders, small pox, eye care, conjunctivitis, skin disorders, blood sugar disorders, etc.

Green chilis contain high amounts of vitamin C and carotene (provitamin A). In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of iron from other ingredients in a meal, such as beans and grains, hence we have created Curd Coriander and Green Chillie Drink: the refreshing taste of with benefits has made it inarguably delicious.

Every variety is naturally sweetened no sugar but honey is used if necessary. We don’t need silly preservatives to keep your tea fresh until you decide to drink it. Finally, every flavor you see is flavored naturally – flavors that come straight from the source, like carrot make the summery flavor of our peach tea (we thought it was a good idea).

So there it is: natural green tea goodness, ready for you to grab-and-go. Enjoy our green tea drinks like Green Tea, Ginger and Lemongrass. Green tea contains salubrious polyphenols, particularly catechins, the most abundant of which is epigallocatechin gallate. carotenoids, tocopherols, ascorbic acid (vitamin C), minerals such as chromium, manganese, selenium or zinc, and certain phytochemical compounds. It is a antioxidant. Green tea reduces systolic and diastolic Blood Pressure, fasting total cholesterol, body fat and body weight. Reduce the risk of cardiovascular disease, dental cavities, kidney stones, and cancer.

Ginger is a digestive aid helps relieve indigestion, gas pains, diarrhea and stomach cramping Ginger’s anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger’s therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. A treatment of asthma.

Other Pure artisan beverages in the list are:Green Orange, Egg & Honey, Tomato & Cucumber Juice, Carrot & Pineapple Juice, Fresh cocoa, Lime &Honey, Chocolate, Fresh Milk & Wood apple, Beli Juice & Tea, are just to name a few

As a guest or a visitor to the hotel you can be assured that the quality of our products is second to none, and the taste experience will reflect that every time. “We really went to great lengths to make sure that this is as natural and as delicious as it can be,” Mr Anura Dewapura , General Manager Mount Lavinia Hotel states. The end result? Delicious, luxurious confections that, like fine wines, are to be appreciated for their unique flavours, mouth-feel of pure fusion perfectly blended with organic raw natural ingredients. Enjoy them hot or cold. All we ask is that you enjoy!

 Carrot and Pineapple flanked by Curd Coriander and Green ChillieArtisan Beverages

                                                                                                            

Curd Coriander and Chillie Woodapple Chocolate and Carrot Pineapple

 

                                                                                   

 

 

                                                                                                                                                         

 

                                                                                                                                                                                                                                                     
                                                                                                                                                                                        

Kids Mardi Gras Party on 27th March at MLH

Wednesday, March 2nd, 2011

We work with creating amazing events and when you’re a wee person in a big world, what’s not to love about a fun thematic party with colourful costumes and fun things to do?

Mardi Gras Party is a fun and vibrant celebration that is synonymous with MLH, 31st night at the Terrace was transformed to a New Orleans type Mardi Gras party hence the Kids Mardi Gras Party or carnival-inspired ambience is the next on the books, but this time it is for the wee people.

Kids love to dress up and have fun with their buddies. Dressing up, making your own masks and decorating with glitter, etc, decorating a king cake. After that, the kids will have some Mardi Gras stuff of their own to help them get in the spirit on the 27th of March at 3pm at the MLH! Oh, remember to make eye-slits in the masks that you make and maybe you could take it home for Dad!!

Games, activities, party food, beverages, party cake, party snacks, gift bag favors, costumes and gifts are all part of the afternoon fun activities. Rates are:

  • Kids 2-7yrs – LKR750/-nett
  • 8-14 yrs – LKR1500/-nett

Chef Asanka of MLH states, “No Mardi Gras is complete without a traditional “king cake.” This delectable pastry cake is yours to be decorated with icing and sprinkled with colored green, yellow and purple sugars. If you don’t want to make a king cake, make a regular cup cake and sprinkle the white frosting with pixie stick sugars. Or, line up cup cakes, each sprinkled with a different color sugar, on a tray.”

Other fun activities will be hand-painting, mask making, magic show, a fabulous children’s buffet, are just a few to mention and guess what the best dressed will win prizes. Parents can avail themselves to a 50% on the Governor’s High Tea so that you could take a break on this day. So be there on the 27th of March 2011 or call 2711430 for more details.

MLH launches innovative signature dining experience with Chef Publis: Healthy Kottu Festival

Tuesday, March 1st, 2011

MLH launches innovative signature dining experience with Chef Publis: Healthy Kottu Festival

“WE DINING experience by Chef Publis a.k.a APE KEMA”. The menu is inspired by the local ingredients of Sri Lanka and served degustation style complimented by the intrinsic values of the range of Sri Lankan food that are on offer.  The Portuguese, Dutch and British delicacies as well as the Indian, Arab, Malay and Moor traders that have all contributed to the variety of Sri Lankan cuisine. A multi ethnic fusion at its best surfaces a unique dining and indeed innovative experience under the auspice of Chef Publis.

 

For everyone Kottu Kottu, or Kottu Roti is a Sri Lankan dish, made from a Sri Lankan type of bread called Godamba Roti, and vegetables, egg, or meat, and various spices. A hot kottu is generally eaten as a dinner meal. The common varieties include beef, chicken, lamb as well as egg and vegetable Kothus available for vegetarians.

Yet MLH as innovative that they are have surfaced a few unique dishes. “During dinner, allow Chef Pubilis to take you on a culinary journey and the medicinal and indeed ayurvedic value of the meal you are about to consume and he will make an authentic Kottu without the Gothamba Roti that everyone uses,“ states Mr Anura Dewapura.

“15th to 20th March 2011 the Terrace from 6pm to midnight will be a Healthy Kottu Festival with Kohila Kottu, Del Kottu, Kos Kottu, to name a few,” sates, the tourism legend, Chef Publis. “What I have taken to surface such dishes are I have blended the traditional and authentic ingredients to Sri Lanka and fused it with multi ethnicity tastes from all communities.” The prices start from LKR600 and it will be available till the wee hours of the morning since diners crave for a Kottu whilst hurrying home after a later night cocktail party. Chef Publis promises that all who have any ailments will have no problem in consuming these dishes.

“To understand the driving force behind this idea I simply ask the question: How many times have you dined and just have gone back home with eating unhealthy food? I think it will be especially popular with people who want a lasting experience that what they paid for was indeed worth it. ” states Mr Anura Dewapura.

Guests at the Mount Lavinia Hotel are spoilt for choice when it comes to dining, and the “WE-DINING” dinners are no exception. Each month the three dining experiences: Slow Food, Winemakers Night and We Dining initiatives will be surfaced by our global chefs.

 Chef Publis at workFresh ingredients

 

 

 

Fresh SeafoodKohila Kottu

Publis and Lalxxx