Institute of Hospitality ready for signature black-tie dinner promising epicurean fantasy

The Institute of Hospitality Sri Lanka Chapter is conducting its signature Annual Chairman’s Black-tie Dinner for the 17th consecutive year on 29 November at the Cinnamon Grand Colombo at the Oak Room. 

The Annual Chairman’s Black-tie Dinner is the most stellar event in the calendar of the institute and has been held annually attracting a large cross section of representation from the leisure and hospitality industry of the island. Sidath Kodikara, Chairman of the Institute notes that this is the one industry event where the top-run of the travel and tourism trade gather for an evening of gastronomical delight. 

“In our industry we have little time to interact with colleagues from the trade and most often we meet as rivals or competition. At the Black-Tie dinner we all meet as colleagues to appreciate the superior standards we have set together as an industry. Today this event is recognised as the finest of its kind held in Sri Lanka,” Kodikara said. 

The November dinner put together by some of the finest gastronomical experts in Sri Lanka promises a six-course epicurean meal catering to the gourmet food lover. The event would commence with cocktails followed by a sit-down dinner where each course would be complemented with appropriate top-of-the-range wines served against the backdrop of a musical ensemble featuring ‘De Lanerolle Brothers.’ 

Exquisite dishes paired with the finest wines in the world

The Executive Chef at the Cinnamon Grand Hotel Dirk Heinen has really given his heart and soul into the menu according to Sidath. “Chef Heinen is at his best for this gourmet feast. The cold starter of salmon, dill and caper parcel, Thai lime and chilli marinated scallops with an Asian salad perfectly accompanied with KWV Cuvee Brut, a South African wine that has a rich fruity tropical fruit aroma is dry, crisp and refreshing,” explained Sidath. 

The star main dishes would be the fillet of modha, basil risotto with saffron sauce and the Rack of Lamb dressed with potato peperonata and a grilled vegetable tower. The fish course would be complemented by a glass of Bottega Pinot Grigio, an Italian white wine that is deliciously dry, fresh and inviting with fruity hints. The lamb is perfected with KWV Cabernet Sauvignon, another South African red wine with red berries on the nose, on the palate a soft green walnut flavour, blended well with a subtle oak character. 

You can satisfy your sweet tooth with a repertoire of desserts from hazelnut cream cups, to a delicious milk chocolate rum mousse, raspberry mascarpone tart, and fresh fruit to a delightful cream brulee with a caramel sauce. The evening would be rounded off with select cigars and cognac. 

Tickets for the gala event were sold out within days of opening. 

The Institute is ‘the’ professional body for individual managers and aspiring managers working and studying in the hospitality, leisure and tourism industry in Sri Lanka. The institute has been the industry’s leading network, helping to grow talent and accelerate professional development for more than 70 years.