From November 14 to 16 2014, JW Marriott Phuket Resort & Spa held its much anticipated Gourmet Weekend, which incorporated a series of specialist-led cooking demonstrations and set dinners and culminated in a Charity Dinner.
For this event, JW Marriott Phuket Resort & Spa invited five world class chefs to cook for their guests, Chef Peter Manifis from the InContro Restaurant in Perth, Australia, Chef Norio Nomoto the Japanese Chef form the JW Marriott Bangkok, Chef Nooror Somany-Steppe from the Blue Elephant cooking school and restaurants, Chef Tim Butler owner of the Eat Me restaurant in Bangkok and JW Marriott Phuket Resort & Spa’s Executive Chef Dietmar Spitzer.
Phuketindex.com was lucky enough to talk to each of the participating chefs during their specific events and also to JW Marriott Phuket Resort & Spa’s Executive Chef Dietmar Spitzer about the event’s grand finale, the Charity Dinner, here’s what they had to say.
“Today I’ve held a fantastic seafood cooking class where we’ve cooked Spanish style paella and also some beautiful beer battered Chuck Bay wild prawns served with yoghurt and little bit of chilli salsa. It’s been a wonderful day and everybody has enjoyed themselves immensely. I’m looking forward to the rest of the weekend and cooking some more good food.”
“Tonight we started off by eating a beautiful North Queensland copier tatere, then we moved on to some fresh clams with a citrus emulsion, for the third course we went into a spanner crab cocktail with watermelon and cucumber finished with a watermelon aioli. Then we had some South Australian mussels which were served in a traditional lemon sauce. Then from there we went on to some glacier 51 tooth fish which is farmed and not caught, and to finish off the night we went with a French crème caramel served with some Ouzo, figs, rose petals and rose syrup and pistachios. I hope the guests have enjoyed everything and thank you to JW Marriott Phuket Resort & Spa for having me.”
“For this final cooking class of the Gourmet Weekend we started with a French style crab omelette with tomatoes, spanner crab and potatoes. Then from there we moved on to some chilli mussels with a nice fresh tomato sauce, Thai basil and chilli and garlic, then we done some beer battered Chuck Bay wild prawns with a little lime juice on top, then we finished with some barbequed tooth fish with fennel, potatoes and tomatoes. We all then sat and had some lunch and some wine and the whole morning has been a lot of fun.”
“My cooking class today has given guests an insight into the history of Sushi and everything there is to know about Sushi. The class gave everybody the chance to make shrimp tempura crunchy rolls and spicy salmon temaki Sushi rolls, 2 very different but popular dishes.”
“Tonight i have made some unique Japanese cuisine at Kabuki Japanese Theatre Restaurant. We had a 5 course menu which started with a crispy ice fish salad, and then we had a chowder soup with basil, then we had some sashimi with a wasabi salsa, the main course was steamed snow fish with a sun-dried miso, and the last course was a two choice dessert of either a lemon ginger jelly or Japanese green tea with a warm hot chocolate sauce.”
“First of all i would like to thank Chef Dietmar for inviting me to attend this Gourmet Weekend at the JW Marriott Phuket Resort & Spa, and I’m very happy to be here. I have arranged a very special 5 course dinner menu for this event which features authentic, ancient southern Thai cuisine which uses some fresh local ingredients including yellow fin tuna and Phuket lobster.”
“For this cooking class i have two very special dishes, one is Kaeng Tumee which is a very ancient dish from Phuket Town which was first introduced more than 100 years ago, i am very proud to introduce this dish to a new generation so that they can pass it on in the future. The other dish is Coconut Milk Soup with River Prawns which comes from the era of King Rama 5, nobody really knows about this dish so i am pleased to present some historic food to those who want to learn to cook real Thai food. “
“I have created a5 course menu for this dinner here tonight which includes grilled scallop ceviche using Thai scallops marinated in lime juice with chilli, garlic, ginger and coriander. The second course is foie gras torchon served with a chilli and mango compote. The third course is charred octopus with potatoes, chorizo and fried quails egg, a really classic salad. The main course is iberico pork pluma served with a roasted corn salad and crème fresh. For the dessert we will serve a Thai tea panna cotta with condensed milk custard, mango, pineapple and frozen Thai tea.”
“The dishes i choose for this cooking class today were Pearl Shell Ceviche with Yuzu Granite, Honeydew and Shisho; and Chilled Avocado Soup with King Crab. The reason i picked these dishes is because they’re light and fresh and really fit in with the environment we’re in now. The dishes worked really well for the environment and for the weekend!”
“I think we’ve done a brilliant job getting this whole event together and I’m happy that we’ve had a full restaurant for the grand finale, our Charity Dinner. I’m very excited that I’ve been able to cook with four world class chefs and that we’ve all managed to pull off this magnificent event. I think the highlight of this charity dinner was the foie gras from Chef Tim, and the appetizer by Chef Norio was just beautiful, the sea bass from Chef Peter melted in your mouth, and the lamb by Chef Nooror and my two desserts turned out perfect.
“Tonight was all about raising money for the turtles so that we can build the education centre and i’m happy to say that we’ve raised enough to build that and we can start next month. I look forward to welcoming everybody back next year.”
To see more images from any of these fantastic events please visit: