Archive for November, 2011

Festive Spirits Rise as MLH Mixes their Christmas Cake

Tuesday, November 29th, 2011

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Christmas Tree Lighting ceremony at MLH

Saturday, November 26th, 2011

Mount Lavinia Hotel unveiled the magic, mystery and mirth of the season, as we commenced the iconic yuletide festivities with the symbolic lighting of the first recycled Christmas tree on 25th November at the Courtyard.
We could say rain rain go away…come again another day! But alas no matter how many times people said it, it didn’t go away and it didn’t stop the spirit of people who were waiting eagerly for the lighting of the Christmas Tree and begin the Christmas celebrations of 2011.
MLH’s own Engineering Team definitely found a very unique way to celebrate Christmas and in a greener way. This truly “green” tree was constructed from materials like jute, newspapers, flour and even cement, just a few to mention. This Christmas tree is both environmentally friendly and clever. Every year one gets frustrated to hear the same old same old ‘plastic tree’ versus ‘cut tree” debate – when the most environmentally friendly option by far is simply to get a living tree instead. Nowadays, most of us recycle. As always, one person’s trash is another person’s treasure. Some people are just more creative than others,
The greatest part of the evening was when all four religious dignitaries came together with GM Anura Dewpura and lit the tree, with fireworks and bagpipers exalting the evening. Voice Print, Souls Sounds Juniors and Choro Calibre did justice too to the evening with their soulful voices brining out their colours in true spirit.
Finally in Anura’s speech he said, “May the lighting of the Mount Lavinia Hotel’s Christmas tree ablaze the flame in your heart, to spread peace, harmony, happiness, hope, love and abundance to others…was most fit”.
Before tossing out your trash, go take a look at MLH’s recycled Christmas Tree and enjoy iconic traditions synonymous to Mount Lavinia Hotel and world over.”

Thanksgiving Celebrations at MLH with Soul Sounds and Prof Mark Wilson

Thursday, November 24th, 2011

Avail yourself to an enthralling musical evening along with Sri Lanka’s premier female ensemble “Souls Sounds” who will mesmerize the audience with their rendition of gospel music, when MLH once again celebrate Thanksgiving Day on 24th November at the Empire Ballroom. The highlight of the evening would be the presence of Professor Mark Wilson, Chorus Director University of California Berkeley Gospel Chorus
Prof Wilson, has conducted many choirs in the USA, and is talented not only in directing them, but is also a singer and a pianist. The music will cover all genres of gospel music, and what is special in them is that it will be an introduction to new styles of gospel music for the first time in Sri Lanka. The evening is bound to be uplifting and inspirational for the audience.
His many graduate degrees are in sociology, philosophy and divinity, but his musical education has been considerable.
The origins of his gospel art and music came from his family, particularly from the faith and southern musical heritage of his mother, Mrs. Bettie Cheeks-Austin and grandmother, Amelia Jackson.

He writes: “They were strong spiritual women, from Canton, Mississippi, whose hymns, moans, chants and gospel songs inspired them to face many social barriers, personal struggles and forms of racial oppression in the US and segregated south. They were always singing, as they trusted God to bring them through.”

He learned to play gospel piano and organ under African American gospel musicians, like Sharon Hogg, Rev. Elzie Ware and Rev. John McBride of the Northern California Gospel Music Workshop of America, was further mentored by David Morales, Artistic Director of Cantare Con Vivo, who encouraged him to take vocal training with Alice Taylor of the Oakland Opera Company. As an undergraduate at Howard University, he participated in the University Concert Choir, Choir, and Collegium Ensemble.

Finding his studies in Philosophy, Classics and German to intense to perform regularly with the Howard University Gospel Choir, he started a smaller chorus for Howard students: The Howard University Gospel Ensemble, which performed at local congregations in Washington, D.C. While working on his Master of Divinity at Harvard Divinity School, Wilson continued his gospel choir activities in Boston, proactively founding and directing the Harvard Divinity School Jubilee Quintet and the People Baptist Church Chorale. Following seminary education, he then moved to Detroit, Michigan where he served as Youth and Neighbourhood Minister at Hartford Memorial Baptist Church, simultaneously directing the churches 200 voice Young Adult Choir and organizing hip hop gospel rap crews. He moved back to the Bay Area in 1992, and following his twelve year pastorate of Berkeley’s McGee Avenue Baptist Church, he took a teaching at the Pacific School of Religion. In 2000 he completed his Ph.D. in Sociology at the University of Michigan where he organised the University of Michigan’s Gospel Choir in 1988. He has been a lecturer in the in the UC Berkeley Department of Sociology since 2003 and is a former Professor of Congregational Leadership at the Pacific School of Religion. He is now the Director of the UC Berkeley Gospel Chorus.

Join us on 24th November at the Empire Ballroom at 7.30pm and be apart of this iconic traditional event. The dinner and show is priced at Rs 3500/-. The choir will enchant your evening while you partake in the “Thanksgiving Dinner”, prepared by Chef Indika. With meticulous planning and attention to detail, chef Indika will promise that Thanksgiving celebrations at MLH this year will make you feel like its Thanksgiving back in the USA !
For more information please call 27112711 ext 430

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Book Launch_ “Why Worry!” by Dr K.Sri Dhammananda at MLH

Monday, November 21st, 2011

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Slow Food French at MLH

Saturday, November 19th, 2011

Mount Lavinia Hotel constantly surprises the audience with unique food concepts and events. The 25th Slow Food Night, takes pride to this wonderful experience. Come with us on a journey to discover the diversity of “Slow Food French” with Chef Nicolas Clavier flown in especially for this event.
Chef Nicolas Clavier, is the new Kitchen Head of Hotel Astor Saint Honoré. Nicolas Clavier has grown up in the restaurant industry. He started in the team of Chef Del Burgo, in the prestigious kitchen of “Le Bristol” hotel. He learnt how to be rigorous, to work with top-quality products. His passion expanded really rapidly. Then, he worked as Kitchen Head Deputy along with Chefs Barbier (L’hotellerie du Bas Bréau) and Lozay (Château de Beaulieu). He continued his career at the “Dormy House” in Etretat where he worked as Kitchen Head. The carte he invented was highlighting the variety of local products. Nicolas Clavier now works in the kitchen of Astor hotel, he brings the genuineness and the freshness of its experience to magnify products. His only goal is to make you spend a great culinary moment! It’s precisely like the French to create cuisine that takes hours, sometimes days, to perfect. Some of France’s most splendid dishes downright define slow food, simmering in clay pots and casserole dishes for long stretches as the flavors infuse every bite.
The General Manager, Mr Anura Dewapura states, “Our concept for each month differs and it ranges from global cuisine to Christmas specialties. Hence the mixture of shared cultures brings out the best in culinary excellence. The experience and various backgrounds of our Chefs who are in the Slow Food Team give us the unique ability to recreate signature dishes that are synonymous to Mount Lavinia Hotel. We’re proud of our new cooking initiative and the fact that we’re leaving a smaller environmental footprint while working closely with our own local growers endorses our commitment to the planet.”

The initiative very appropriately known farm to table has been instilled at Mount Lavinia Hotel. The Slow Food concept which rides on the farm to table motto, offers the freshest dishes prepared from local ingredients found within the destination. The culinary team at Mount Lavinia Hotel is ready to make you experience just how good genuine global cuisine can be, especially when it’s locally sourced, creatively presented, and enjoyed in a casual ambiance.

One of the key tenets of Slow Food is the belief in the right to pleasure. The Slow Food Movement manifesto declares that: Quiet material pleasure is the only way to oppose the universal folly of Fast Life therefore Slow Food is dedicated to preserving and promoting traditional foods, recipes and the pleasures of eating well. MLH is focused on preparing a delicious meal for you to enjoy while at Mount Lavinia Hotel.The Tropical Hut located on the beautiful paradise beach will be transformed to a typical French Family Dinner. The attire too is beach or tropical attire. Hence it will be a fun yet a classy evening.”

The 25th Slow Food French will take place on 19th November at the Tropical Hut from 7.30pm onwards. Tickets are priced at Rs 2900/- .

For inquiries please call 2711711 ext 430.

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Beaujolais Nouveau at MLH

Thursday, November 17th, 2011

To celebrate the 2011’s famous French wine’s arrival and take pleasure in some French delicacies, there is only one place to be ….………. Governors Restaurant, Mount Lavinia Hotel 17th November. It’s a night of Beaujolais Passion, with French culinary extraordinaire and indeed re-creating the French ceremony in the heart of Colombo.

Mount Lavinia Hotel celebrates the release of the Beaujolais Nouveau 2011 with a night of BEAUJOLAIS PASSIONS with French culinary extraordinaire and indeed re-creating the French ceremony in the heart of Colombo. The frenzy the Beaujolais Nouveau’s arrival generates is almost as high as the build up for a major award show. Hence, the hotel will feature French culinary delicacies prepared by Chef Nicholas Clavier flown in specially for the event, and live music by Brass in focus. Mr Dewapura avers, “Guests will be able to taste the Beaujolais Nouveau 2011, sample great food, dance, have fun, and enjoy what Mount Lavinia Hotel loves to boast wine, food and ambiance.” To add to the festivities, we have 12 piece brass band “Brass in Focus” to keep your toes tapping into the wee hours of the morning.
Chef Nicolas Clavier, is the new Kitchen Head of Hotel Astor Saint Honoré. Nicolas Clavier has grown up in the restaurant industry. He started in the team of Chef Del Burgo, in the prestigious kitchen of “Le Bristol” hotel. He learnt how to be rigorous, to work with top-quality products. His passion expanded really rapidly. Then, he worked as Kitchen Head Deputy along with Chefs Barbier (L’hotellerie du Bas Bréau) and Lozay (Château de Beaulieu). He continued his career at the “Dormy House” in Etretat where he worked as Kitchen Head. The carte he invented was highlighting the variety of local products. Nicolas Clavier now works in the kitchen of Astor hotel, he brings the genuineness and the freshness of its experience to magnify products. His only goal is to make you spend a great culinary moment!

The ceremonial release will take place on “17th November, courtesy Embassy of France and Alliance Francaise de Kotte, ”states Mr Anura Dewapura. A variety of dishes ranging from the Burgundy region will scintillate your senses Les escargots de la region( Burgundy Snails with melted butter spiced with garlic), Le Potage du Vigneron(wine harvesters style vegetable soup), traditional specialties of Bourgogne like Le Boeuf Bourgnignon(Traditional Burgundy beef stew), and even La Charcuterie Montaguard de Bourgogne – Selection of local ham, salami and sausages from the region and much more will be yours to fancy and it indeed calls for celebration with wine and great food.

Join the re-creation of the ceremonial release of the world’s most famous vin de premier. The dates are set from 17th to 23rd November 2011, at the Governor’s restaurant. On the 17th it would be a dinner buffet priced at Rs 2,700/- and the promo will continue, from 18th till 23rd on A La Carte menu. It would be a French extraordinaire menu to compliment the nouveau passion.
For inquiries please call 2711711 ext 430.

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South African Winemakers Dinner @ MLH

Monday, November 7th, 2011

Winemaker’s night is one of many innovative dining experiences at MLH. This is an event that allows guests to get up close and personal with the maker, of their favourite tipples and it’s a rare opportunity to taste a tailor made menu to suite palates and moods.

It is a well-known fact that good wine is made in the vineyard, and behind any good winemaker lurks a good viticulturist and an even better farm. It is this balance that Hill & Dale winemaker, Guy Webber, believes is the essence of winemaking. Webber’s curiosity and palette has taken him to length and breadth of the globe. He brings to winemaking, an articulate opinion about his greatest passion.

In 1998, Guy joined Stellenzicht Vineyards as winemaker and has enjoyed phenomenal success ever since. What does this talented oenologist believe determines the quality of a wine? Balance. Even during the growing of the grapes. “When the vine gets too much water, the berries swell too much and the resulting wine can literally be watery. If the vine suffers from draught, it gets too stressed and does not ripen its grapes properly. The result is a wine which can best be described as green or stalky. The aim is balance, to give the vine enough water to ripen its berries without diluting them.” This, however, is not where it ends. Balance continues to play a role in the processes of fermentation and maturation of the wine. “Take the fermentation temperature, for example,” Guy explains. “High temperatures result in very good colour and tannin extraction in red wines, but also in the evaporation of much of the grape’s inherent fruit flavours. Webber’s intimate knowledge of each particular vineyard enables him to make the best possible use of the natural advantages at his disposal. The most important thing about balance is to avoid extremes.” This Guy Webber does. Just sample, for instance, his perfectly balanced (and perfectly balanced in every way). Guy, has been seduced, captivated ad convinced over the immense potential South Africa has to offer.

The South African Winemaker’s night at MLH will take place on 6th November at the Maitland State Room. A fine selection of South African wines 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 South African Wines. The dinner is a masterful, multi course gourmet menu paired with award-winning wines, with the objective being to establish a unique experience that guest can get involved.

General Manager, Mr Dewapura says “It is about putting diners in touch with other people, for some light hearted conversation over great food and wine. The first winemakers night was a great success, hence we thought to continue to make people happier. Some people would see it as a more relaxed form of networking, accompanied by the chef and wine connoisseur to add some insights into the dining experience.  So why not join us for a very special event on 6th November at MLH. South African Winemakers Night, your evening could be exalted further on his thoughts on how the vintage went down in South Africa.

The South African Winemakers Dinner is organized in collaboration with Global Brands (Pvt) Ltd. For more details please call 2711711 ext 430


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Latin American Food Promotion Opening Night

Wednesday, November 2nd, 2011

Latin American Food Promotion at Mount Lavinia Hotel with Chef Carlos Gomez Melendez

Lives by the quote “Live to eat! Life is cooking” Chef Carlos Gomez Melendez is a true Latin American in “every sense” . You will hear him miles away” loud and full life” with a zest to produce the finest culinary pieces that can even impress the greatest dignitaries such as US Presidents Barak Obama and Bill Clinton.

Born in San Juan, Puerto Rico and raised in the USA he obtained his culinary degree from culinary institute of America, Grey stone, St Helena, C.A. He has travelled and worked extensively in Central and Latin America.

His decorated career highlights his position as Executive Chef at the renowned 5 star 4 diamond El San Juan hotel and Casino, which is a part of the Waldorf Astoria collection .His resume boasts of work experiences in hotels such as New York Financial Center Marriot, Westin at Peachtree Plaza Atlanta GA, San Juan Marriot and Stellaris Casino, Puerto Rico , New York Marriot Brooklyn Bridge NY, Great Performances (caterers and events) NY,Hilton Trinidad and Conference Centre. Presently he is the Executive Chef at the Baltimore Marriott Waterfront, Maryland, and USA.

Carlos describes his culinary style as /Noveau Latino and modern American cuisine.

Carlos, despite his simple, down to earth personality has won several medals in many competitions, winner of the Bill Tiefel award twice (the highest award for Marriott) , Culinary Institute of America Chef Excellence , Napa Valley California  and is the Medal winner for International Food Show in NY, Task force member of the Westin Culinary Olympic committee.

TV appearances in ABC Morning Show, Appearances on TV in Trinidad and Tobago, and has his own television series on WIN TV called “what’s on the menu”,

We are very fortunate to have him in Sri Lanka for the Latin American Food Promotion taking place at the Governors restaurant from 1st to 7th November from 7.00-11.00pm.

For more details please call 2711 430

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