Master of Food and Wine Season 3 at Park Hyatt Chennai
Chennai, August 2014: Park Hyatt Chennai is all set to host the signature Masters of Food and Wine from August 22ndto 30th2014. With a record success of the last two sessions, city gourmands and visiting epicures can delight in the upcoming bouquet of flavours presented at the next fiesta.
Season 3 brings together talented Chefs from Grand Hyatt Doha and Grand Hyatt Mumbai as they display a wide repertoire of mezze items at The Flying Elephantand Mumbai Street Food specialties at The Dining Roomrespectively.
Cooking classes, special menus and a cheese and wine evening will be the curtain raisers. The Grand Finale at The Apartment, will see the Chefs showcase their culinary art in a host of the choicest delicacies paired with the finest wines.
Wine & Cheese Evening on 22nd August 2014
The much awaited Masters of Food and Wine Season 3 will start-off on 22nd August 2014 with a memorable Wine and Cheese Evening. Guests will savour the evening with crisp Sauvignon Blancs,Zinfandels, sweets, fragrant Muscatels and many more wines at the various stations, pairing them with an eclectic spread of organic cheese from Mango Hill, Pondicherry. The event starts from 7pm to 9pm and is priced at INR 1500 Per Person All Inclusive.
Down the Streets of Mumbai at The Dining Room (22nd to 30th August 2014)
Chef Hafizuddin Khan from Grand Hyatt Mumbai creates magic with his dishes reflecting the true flavors of authentic street food, brought indoors. Chef Hafizuddin Khan’s 25 plus years of culinary expertise translates into his affinity and specialization of Indian cooking.
At The Dining Room, guests can tuck into the famous street food of Mumbai including vadapav, panipuri,bhelpuri, sevpuri,ragda-patticeand pavbhajiacross this entire week of street-food festival, served with piping hot cutting chai that Mumbai is justly famous for.
Mezze Spread at The Flying Elephant (22nd to 30th August 2014)
Chef Mohammed Allofrom Grand Hyatt Dohais all set to orchestrate a lineup of the most delectable mezze and kebabs at the iconic The Flying Elephant. Hailing from Syria and best known for his expertise of the Middle Eastern cuisine, Chef Allo is perhaps unrivalled in traditional dishes like the flatbread fattoush salad or Turkish minced-meat croquettes called kibbeh, or his cleverly integrated kebabs with cherry sauce, giving the dish an interesting and contemporary twist.
Join him at The Flying Elephantas he takes guests on a journey of heart-warming, Middle-Eastern Cuisine and pair it with a cup of perfectly brewed, delicate Moroccan tea with overtones of mint.
The celebrated chefs will also conduct cooking classesduring the week-long festival where guided sessions are to be conducted for guests. Mezze and Kebabs Cooking Class will be held on 26thAugust will be conducted by Chef Allo. The price per person is INR 2,500 Inclusive of Taxes and a glass of wine. Mumbai Streetfood Cooking Class will be held on 28th August will be facilitated by Chef Hafizuddin.
The price per person is INR 2,500 Inclusive of Taxesand a glass of wine. Masters of Food and Wine Season 3 will culminate in a grand evening at Park Hyatt Chennai’s residential style banqueting space, The Apartment,on 29th Augustfrom 7.30pm onwards.
Chef Allo from Grand Hyatt Doha and Chef Hafizuddin from Grand Hyatt Mumbai will showcase their individual specialties alongside Park Hyatt Chennai’s culinary team with Chef Grzegorz Odolak, Executive Chef, taking the lead.The mélange of dishes will include mezze, Mumbai street food, Spanish tapas and German specialties to name a few, with decadent desserts as a befitting finish.
For cheese lovers, there will be a repertoire of organic cheese from Mango Hill, Pondicherry to pair with a selection of white, red and dessert wines. The cheese collection has the usual classics like feta, blue cheese, Colby, Borsalino along with their own ingenious creations like herb cheese and cumin gouda. Price per participant INR 3,500 All Inclusive.
For details and reservations please call Park Hyatt Chennai – 044 7177 1234