On 24 April 2018, Classic Fine Foods with the support of more than 70 partners hosted the very first international Origins Party in Singapore aimed at promoting the best and finest ingredients from all around the world. It was an exclusive evening in the magnificent surroundings of The Fullerton Bay Hotel where partners and clients were gathered under one roof.
A memorable culinary evening
After a welcome drink, the guests embarked on a full sensory treat in a setting with 28 different food stations. The main man behind the delightful & exquisite recipes was Fullerton Bay’s Executive Chef, Michael Gremer. With its intense passion for food, Classic Fine Foods showcased culinary inspirations allowing guests the opportunity to taste a wide variety of products distributed by the company. More than 15 Chefs, 40 servers from the hotel and students from Shatec, a Culinary and Hospitality School in Singapore, ensured that guests could indulge throughout the evening.
Numbers to remember
The party was attended by close to 500 international guests from 27 different countries. The tone of the party was raised by the presence of honourable Ambassadors and representatives from the French, Italian and Spanish Embassies, the European Union Delegation, the British High Commission as well as the Presidents from the World Chef Association and Singapore and Hong Kong Chef Associations. Many members of the FHA jury were also among those invited. Chef Michael Strautmanis, FHA jury member, says about the event: “What a wonderful evening, brilliant concept, great array of wonderful food, a selection of wines to complement the selection and of course great company. Thank you for your fantastic hospitality, I am grateful to have enjoyed such a night.”
The Signature Dishes
Participating Chefs among the Classic Fine Foods’ clientele, Restaurateurs/Hoteliers, Artisans and Retailers added to the amazing memories that evening. They tucked into hot, flavourful creations such as the Signature Black Angus Strip loin cooked with a blowtorch a la minute, roasted Wagyu Tomahawk with black truffle jus, Rougié pan-fried foie gras with a veloute of Celeriac & Laribees Baobab honey, roasted Welsh lamb with white asparagus, Qwehli Toothfish fillet in Beurre Blanc. Other highlights included the Aquitaine Sturia caviar, Charcuterie de Bellota 100% Iberico from Torreón Ibéricos, a huge selection of delicious Sashimi (Obsiblue prawns, Ichimonijiya tuna, Loch Fyne salmon), the very best European cheeses & much more …
Beverage partners who served refreshments throughout the night included Antipodes, Le Fruit, Sunraysia and Toschi. Guests enjoyed a selection of Spanish and French wine that paired perfectly with the gastronomic dishes. Thanks to valued sponsor, La Maison Du Whisky, an extraordinary selection of old and new style cocktails were also served at the party’s outdoor bar.
No party is complete without desserts. Guests were offered an ultimate dessert experience by Classic Fine Foods very own pastry chefs, Denis Drame MCA and Sarju Ranavaya from the UK as well as Stephane Vieux, from Japan. They created master pieces with the best ingredients from pastry partners – Aalst, Bridor, Capfruit, PCB Creation and Weiss. To name but a few - Sweet & Sour, Luck of Asia, Berriolette Dream, Bergamote Pleasure…