May
10
2013
0

Fattoria Di Felsina Wine Dinner at Bed Supperclub

Indulge the Tuscan taste with top rated wines and a special slow food menu.

wine-dinner-01

Paying homage to prestigious vintages from hearty Tuscany, Bed Supperclub proudly presents: Fattoria Di Felsina Wine Dinner on Wednesday the 22nd of May.

The top critically acclaimed red and white wines by Robert Parker have been selected to pair with traditional Italian gastronomy.

From free range rabbit to some exceptional slow food from May's special dinner menu, each dish has been specially prepared to tantalize taste buds.

Priced at 1900 ++ THB per person, the dinner features a 4-course set menu designed by Chef de Cuisine Edoardo Bonavolta and inclusive of 4 glasses of wines hand-picked by Giulio Saverino.

To reserve the best seats, booking is recommended by calling 02 651 3537 or 088 525 0101 or email to info@bedsupperclub.com.

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Jul
25
2011
1

State of Fusion

There is something to be written about where Fusion food is right now on the global scene.

Unfortunately your servant hasn't been yet to Zuma (closest one being in Hong Kong) nor the new restaurants that are thriving in San Francisco.

Maybe if my readership can send cheques to finance this deficiency (yeah right – cheques to be addressed to Sanya Souvanna Phouma – thank you).
Fusion has suffered a bad rep for now 2 decades. Its molecular gastronomy cousin having diverted the finer global palates to more adventurous coasts. But something is happening today in big culinary capitals. Something called Ze Kitchen Galerie in Paris for example. What really happened? One word: mastery. Fusion no longer takes you to shores of unhappy marriages of flavors with chefs like William Ledeuil, the man who tamed exotic flavors (Japanese and Thai) together with French minutiae and cooking methods.

Now back to our own shores… Are we, Bangkokians, ready for such sophistication? When was the last time you asked yourself if the chef who made your dish has signed a pact with the devil?

Food for thoughts.

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