At the end of the session we indulged in not just tasting portions but overindulged.I had multiple helping of the John Dory and did not let go the charred pumpkin dish as well. I loved every morsel. I guess, I was speaking about this meal to anyone and everyone around me for the entire week.
Last week I was very fortunate to attend a Master class event called CookingWithStars at Cur8 restaurant in Four Seasons Hotel Bengaluru at Embassy One.
It was such a fabulous evening, where some of the finest food writers and food enthusiasts (including me) witnessed a very interesting session with the restaurateur and Michelin Star Chef Chris Galvin.
I was humbled to experience this session in person. It was pure delight to see Chef Chris Galvin work at ease in the open kitchen along with the chefs from Cur8 . The time taken to give the demo , engage the audience, cook to perfection and pose for us at every step – he juggled it all so well.
We learnt to make Imambayaldi, Eacabeche Of Yellow Fin Tuna With Aubergine Purée & Herbs, John Dory with Orange Glazed Cauliflower Purée, Curry Oil, Pine Nuts, Sultanas and the show stopper dish was Charred Pumpkin, Burrata, Chima de rappe, Hazelnut, Pomegranate & Sage.
I could also manage a few minutes of interaction where he spoke of his experience during his New York days. His one year in nyc and how it felt when he returned back to London . His experience in the Pierre ,a Taj hotel in the heart of Midtown .
Kudos to Four Seasons Hotel Bengaluru team for conducting such a world-class event in our city. It was like bringing a Michelin star restaurant in our city for a couple of hours.