The first course was called “Ham and Eggs” -
glazed pork belly and Iberia ham and quail eggs.
France really does have itself on at times, and no more
so than with ‘champagne’. Claiming naming rights to the wines from the
Champagne area was probably a great PR coup, but great ‘champagnes’, or as
we are forced to say, sparkling wines made the same way, so they are wines
‘methode champenoise’ can be found in many countries, including Italy,
America, Australia and Spain.
(L to R) Dr. Iain Corness
chats with Pongsak Tiamsuttikarn, marketing & sales director of the World
Class Wine Co., Ltd., and Joan Carreras, Brand Ambassador - Southeast Asia
of Freixenet.
It was in the early 80’s when I first discovered
Freixenet’s Cordon Negro. Looking for a bubbly for a houseboat trip I found
this bargain priced Spanish ‘champagne’ and bought a case. I had been buying
it by the case ever since, but could never find it in Thailand. That is not
surprising, as Freixenet has only been in Thailand six months, according to
their representative Alison Harvey, a very knowledgeable lady spearheading
the wine side of the Sheraton dinner. Freixenet itself has been going since
1861.
Other representatives of the wine side of the June 20 dinner were the very
Spanish Joan (pronounced “Jo-an) Carrera, Brand Ambassador of Freixenet,
Pongsak Tiamsuttikarn (World Class Wine Company, the importers) and Pichit
Intraramand (World Class Wines Pattaya).
Jack Yoss, director of
culinary and service of the Sheraton Pattaya Resort welcomes guests to the
event.
The food side of the evening was the province of the
gregarious American Jack Yoss, Sheraton Pattaya Resort Director of Culinary
& Service having replaced the sadly missed Spencer Kells a few months ago.
Jack’s forte, we were told, is to take seemingly ‘ordinary’ dishes and
present them in a very different way.
The reception wine was my favorite Cordon Negro, called a Spanish “cava”
(which means cellared). This is a very, very pleasant fizz and for the price
a veritable bargain. I have always described this wine as being almost as
smooth as Veuve Clicquot, one of the premium French champagnes.
The first course was called “Ham and Eggs”, showing Chef Jack’s quirky
humor, with the “ham” being glazed pork belly and Iberia ham and the “eggs”
being quail eggs. I really enjoyed this dish.
The wine with it was a Freixenet Mia Blanco 2012, a sub-branch of Freixenet
featuring a female winemaker. A light and very easy to drink white. Probably
a ‘dangerous’ wine in the fact that it is so drinkable.
Alison Harvey of the Freixenet
Wine speaks about the history of various wines that were available for the
guests to taste.
The second course was a “Surf and Turf” but Jack Yoss’s
one had roasted snowfish sitting on braised wagyu beef cheek and saffron
potatoes. This was accompanied by another Mia, this time a red (Freixenet
Mia Tinto 2012). This was another good combination.
The third course was a grilled, honey glazed squab on a barley “risotto” and
root vegetables and chorizo vinaigrette. The wine was a Solar Viejo Crianza
2010, and apparently a big mover in the western world, but to be honest, I
preferred the Mia Tinto (but wine appreciation is always a very personal
thing).
The dessert was sensational - a goat cheese pannacotta with pineapple jam,
black pepper honey and carta Nevada jelly. 10/10 for that one, Jack Yoss.
The dessert wine was the Freixenet Carta Nevada Semi-Seco which had 35 gm/L
sugar added, according to Angela Harvey, a mine of information!
This was another great event from the Sheraton Pattaya Resort with Tomo and
his team (and the most elegant waitresses)! We look forward to the next one,
with Chef Jack suggesting November. I suggest it should be a lot sooner.
Sheraton Pattaya Resort, 437 Pratamnak Road, Pattaya, telephone 038 259 888,
fax 038 259 899. Secure valet parking (and buggies to get you up and down to
the various restaurants).
Tomo Kuriyama (left), general
manager of the Sheraton Pattaya Resort, poses for a photo with guests before
dinner.
Guests are ready to indulge
themselves in a culinary treat.
