Archive for September 1st, 2011

Chilean Winemakers Dinner with Brett Jackson At Mount Lavinia Hotel

Thursday, September 1st, 2011

Known as a country with climatic conditions perfect for growing grapes, Chile is able to grow a whole host of varieties across its many varied regions. From the Maipo Valley, known for its cool maritime climate and well balanced reds. And the Maule Valley, one of Chile’s oldest and largest regions, ideal for producing the classic Bordeaux varieties Cabernet Sauvignon, Merlot and Cabernet Franc. To the southern Bio Bio region, with its high levels of rainfall, strong winds and cool nights, producing some of the new world’s finest Riesling and Gewurztraminer. Chile is a country of contrasts.

Valdivieso is one of the longest established names in Chilean winemaking, with the first release of Valdivieso wines being in 1887. These were sparkling wines, made by the founder of the business, Alberto Valdivieso. Alberto was influenced by the time he spent in Paris as a youth, when he favoured champagne from Veuve-Clicquot. For decades sparkling wine remained the mainstay of the business, but during the 20th century Alberto also began to produce still wines. In 1949 the business was bought up by the Mitjans group, which produces a vast array of wines and spirits for consumption mainly on the domestic market. Valdivieso Wines have become well-known and greatly awarded all over the world in different international competitions. These wines have had outstanding presentations both in France and England among other countries. Therefore, it is not by chance that Viña Valdivieso has become in the last years one of the top and most consistent Chilean wineries.

Brett Jackson, a native of New Zealand, began his winemaking career in 1990 at Stonyridge Vineyard in Waiheke, New Zealand. His early success gave him the opportunity to continue his skills at Flora Springs Winery in Napa Valley, California. In 1993, Brett wanted to broaden his international experience and provided his services at Thelema Mountian Vineyards in Stellenbosch, South Africa. Later, he obtained valuable French winemaking ideas by working with Jacques and Francois Lurton in Narbonne, France.

The Chilean Wine Maker’s night at MLH will take place on 3rd September at the Maitland State Room. A fine selection of Chilean wines such as Valdivieso Single Vineyard Merlot, Valdivieso Sauvignon, Valdivieso Reserva Chardonnay, Valdivieso Caballo Loco will be served during the event. These choice of wines will be complemented with a five course dinner priced at Rs 5500/-. Guests will have the opportunity to sample the menu items appropriately paired with selected wines, showcasing the diverse range and compatibility of Chilean wine. Seared Tuna “Ceviche”, Avocado & Crab Dome, Ossetra Caviar, Ajo-Saffron Aioli, Mussel-White Wine Broth with Pimento & Seabass, Assorted Meats and Sausages with Tomatican, Potato Terrine & Sauce Chancho en Piedra are some of the items on the menu.

Brett Jackson, who has been seduced, captivated ad convinced over the immense potential Chile has to offer, stated ; “As a Winemaker I really cannot see myself being anywhere else. Even after 17 years it still continually manages to amaze me, with the quality and quantity of authentic Valdivieso’s winemaker stopping by at MLH on 3rd of September for the Winemakers’ Night, your evening could be exalted further on his thoughts on how the vintage went down in Chile.

Premium wines from Valdivieso distributed by Favourite International will be the highlight at Chilean Winemakers’ Night….

Chilean Winemakers Dinner 20x15-01

Chef Indika Travels Through “Route 66” At Mount Lavinia Hotel

Thursday, September 1st, 2011

America’s best flavours will come together when we unveil our famous Slow Food America with our very own Chef Indika, specialist in North American cuisine, Nuevo Latino and heads the Slow Food Movement at MLH.  Mount Lavinia Hotel constantly surprises the audience with unique food concepts and events. Hence, 24th September will be dedicated to All American Slow food lovers.

American Slow Food Night will surface a spread that is synonymous to a typical American “Backyard BBQ” and “Get-together”. Chef Indika will reproduce traditional and contemporary American cuisine using local organic ingredients. He said

“American Food represents melting pot of culture which is represented by the food consumed in the US. The menu will consist of cuisine from various nationalities and regions that have shaped the American palette. I want our guests to experience freshness in what they eat”. The menu will consist dishes from Tennessee, Texas and  Louisiana to name a few. Chicken lollypops with ranch dip, Chilled prawns with horseradish cocktail sauce, Chili lime rubbed beer chicken, blackened snapper with creole, Memphis style pulled pork, fresh grilled corn on the cob, Texas style pork and beans are just a few to tempt your taste buds.

“Slow Food Nights at MLH have become a signature event and people do look forward to the event as it shows our commitment of giving back to the community by working with the farmers direct”. The menu will feature locally sourced ingredients from various organic suppliers to highlight the best that Sri Lanka has to offer. The response we have received on Slow Food nights, encourage us more to conduct similar events in the future” states GM, Mount Lavinia Hotel Mr Anura Dewapura.

The Slow Food America will only be on 24th of September from 7.30pm onwards at the Tropical Hut. The cost per person would be LKR2900. Diners will experience traditional ingredients with an American twist, bringing out new flavours, textural elements. Allow chef Indika to take you through route 66 !

13 Slow Food America with Chef Indika-01

Flavourful layers of Taste From the Far-East: Vietnamese Style Banh Mi Sandwiches at MLH

Thursday, September 1st, 2011

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base and it will be the sought after because of the unique and delicious flavours. The uniqueness of these sandwiches not only lies within the french influenced baguette, but it’s also the flavor packed, savory Viet fillings that what makes the marriage of the two main ingredients a true love affair. The promotion will take place from 12th -18th September 2011 at the Governor’s Terrace. The Terrace will be pungent with the aroma of the various leftovers would be tossed into the sandwich to finish them up (like a po’ boy). A range of tangy and appetizing items will be on the menu during the promotion. Items such as grilled Shrimps, Pork with Black Pepper and Roasted coconut, Sweet spicy ground pork are some of the items.

“The contrasting flavors and textures of the sandwich and the combination of flavours in every bite make this a popular item. If you have never had a Bánh Mi sandwich, you must seek one out. Creaminess from the mayonnaise, freshness from cilantro, a bit of sweet and sour from the pickled vegetables, some coolness from the cucumbers, and a bit of salty heat from the grilled pork and peppers, give this sandwich a shot next time you are in the mood for something wonderful , and you can only get it at MLH”  States Chef Indika

MLH’s Viet style french baguette; with a combination of rice and/or wheat flour, resulting in a very light, crackly crust and not overly dense bread, will use the following condiments for the filling pickled julienned carrot, pickled radish, sliced cucumber, cilantro leaves and stalks, mint, and other fresh and organic ingredients.

Experience a true Banh Mi quest at MLH this September

The menu will include:

Grilled Shrimp (Bánh mì Tôm Nuong )

Pork with Black Pepper & Roasted Coconut (Bánh mì Gia Vi Thit Lon)

Pork Meatball (Bánh mì xíu mai)

Sweet Spicy Ground Pork (Bánh mì Băm Nho Thit Lon)

Roast Pork and Kim Chee (Bánh mì Thit Nuong )

Tofu, Mushroom and Sweet Pepper (Bánh mì Chay)

5 Spiced Chicken Bánh mì  (Bánh mì Gà nuong)

Special Combo Bánh mì  : Sliced Roast Pork, Ground Pork, Chicken Liver Pate and Pickles

(Bánh mì Dac Biet)

12 Banh Mi-01

Gastronomic Burgers with Bourbon Cocktails At Mount Lavinia Hotel

Thursday, September 1st, 2011

A burger and burbon cocktail fan ? Head to MLH this September

If you’re looking for sizzling, juicy, thick and great tasty burgers, take a big juicy bite at the Gastronomic Burger Promotion at MLH which will be held from 5th to 11th September at the Terrace. A range of gastro burgers will be on offer during the promotion. If you are one of those people who crave and is yet to try one of these big juicy burgers, drop in and see what’s on offer.

The melted sharp cheddar cheese, flourescent-orange with the corners draped over the meat like a little coverlet. Snow-white mayo, exotic mustards, tongue-spanking dill pickles, sweet and cold tomatoes, buttery grilled onions, fluffy leafy lettuce, smooth guacamole, occasionally limp chewy bacon, shiny camel-colored topped with embedded onion or sesame or poppyseeds, wrapping the meat and condiments in a tender hug of meldling layered flavors, colors, textures  in your eager mitts. Certainly a trickling treat to tantalize your taste buds.

A rang of scrumptious burgers will be on offer to our guests. Items such as Down Under –  ½ Pound Pure Beef, Dill Brioche, Grilled Pineapple, Pickled Beet and Bacon ,  Puebla Burger Cumin Spiced Patty, Roasted Chillie, Pickled Onion & Tomato Salsa, The Swiss – Mushroom, Gruyere and Dijonnaisse, Penang Melt – Thai Spiced Chicken Patty, Cilantro, Onion, Sweet Chilli-Lemongrass Dip , Garden Burger Tofu Steak, Iceberg Lettuce, Cucumber, Sautéed Onion and Teriyaki Sauce, The Ultimate ½ Pound Beef, Chanterelle Mushrooms, Caramelized Onion, Gruyere and Seared Foie Gras . All Burgers are filled with oozing delicious fillings and will be served on a fresh baked brioche bun, with your choice of french fries or chunky chips. To complement all these burgers we also have a variety of Burbon cocktails added to the menu. Alabama Slammer, Mint Julep, Dirty horse, Borbon comfort and Burbon Cosmo are few to mention !

Head your way to MLH, and enjoy a juicy, complete meal which is well worth it !

10 Gastronomic Burgers-01