Tuesday Nov 26, 2024
Tuesday Nov 26, 2024
Thursday, 1 November 2012 00:26 - - {{hitsCtrl.values.hits}}
Cinnamon Grand has won gold at the annual Mystery Box competition organised by the Chefs’ Guild of Sri Lanka. The triumphant team, trophy in hand, was also awarded the ‘Best Appetiser’ and ‘Best Dessert’ at the challenge.
The winning team, comprising Chefs Sanjeewa (team leader), Sagara, Chaminda and Vimukthi, were mentored by the Grand’s Chef de Cuisine, Chef Manjula.
With over 12 teams from reputed hotels around Sri Lanka battling it out for the number one spot, the teams were given a mystery box containing a secret ingredient, with which they had to create a three course menu for submission to the three man judging panel.
With just two hours to complete the elaborate culinary courses at the challenge, the teams worked with salmon for the starter and lamb and turkey for the main dish. Cinnamon Grand’s winning menu boasted an appetiser named the “Seafood Compression”; a Norwegian salmon preserved in orange and mango, crusted salmon, extra virgin olive oil confit ‘vert’ negambo lobster roulade, yellow-fin tuna mouse in daikon, tomato beer, dandelion balsamic vinaigrette, wasabi crackers and white cocoa sabayon.
The Main course, aptly named ‘The Duet’ was an ambassador best end of lamb with broccoli crust, turkey Wellington, dried fruits duxelle, porcini mushroom and chestnut ravioli, seasonal vegetables, smoked onion lamb jus and caramelised carrot puree.
The prize winning dessert titled the “Sweet Convoy” was a rosemary velvet dragon fruit bavarois, black magic cake, coffee butterscotch, pine-nut, coconut and palm sugar ice cream, nelli macaroons and cold roasted fruits coulis.
This extraordinary menu, made by the talented Grand team, in the limited time given, under competitive pressures makes this victory a truly special one.
