St. Regis Singapore presents The American Kaleidoscope
The American Kaleidoscope: A St. Regis Arts Celebration kicks off for a week starting 29 July at The St. Regis Singapore. A week-long tribute to the artistic grandeur of the United States of America, The American Kaleidoscope features three pillars of arts - culinary, performing and visual.
I was invited to preview the 5-course menu that guest chef Chris Kurth, Chef de Cuisine of Zagat-winning Grant Grill at The U.S. Grant, A Luxury Collection Hotel in San Diego has put together for The American Kaleidoscope. Showcasing the finest in modern American cuisine, Chef Chris will be presenting his unique creations as part of the "A Celebration of Culinary Artistry" series at Brasserie Les Saveurs featuring wine-paired dinners, a selection of specialties curated and presented during the week at The Grand Astor Afternoon Tea and pass-around canapés at The St. Regis Champagne Brunch.
Amuse Bouche Smoked Salmon, Pear with Cucumber & Yoghurt
Our luncheon started with a refreshing Amuse Bouche of diced savoury smoked salmon that was given a cool, tangy and creamy touch by the cucumber & yoghurt along with 2 batonnets of crunchy pear.Baked Red Beet Root. Ricotta wrapped in Feuille Brick Tarragon & Chive Meringue with Arugula, California Dates & Sea Salt
The starter of Baked Red Beet Root was deliciously sweet as the baking process had intensifed the sweetness of the root vegetable. Although I generally prefer savoury food, I enjoyed this dish as it went well with the savoury flavour of the Ricotta that was contained within a round wall of tarragon-infused pastry. I found the Chive Meringue interesting as it was thin, crisp yet flat like a sweet, white wafer that was dotted with chopped chives. Curious, I asked Chef Chris if he'd made it in a dehydrator. Bingo! An interesting nugget of information for a kitchen gadget freak like me who has been coveting one. The dish was given a peppery accent with Arugula leaves, honeyed sweetness from the slivers of California Dates and a touch of Sea Salt. Definitely worth a try!San Diego "Mock Turtle Soup" - before the soup was poured in Braised US Black Angus Beef & Tongue with Root Vegetables & Light Fish Stock
I've always thought Turtle Soup was an exclusively Chinese dish till Chef Chris told us that there used to be lots of turtles in San Diego and they used to make turtle soup there. They no longer do so as turtles are now an endangered species. The "Mock Turtle Soup" that the Grant Grill is renowned for is made with beef tongue to simulate the texture of turtle meat. I confess, I've had Chinese herbal turtle soup while growing up in Singapore and the texture did somewhat remind me of turtle although I must say that I was never a fan of turtle soup. In addition, I'm generally squeamish when it comes to organ meat (with the exception of foie gras) but Chef Chris has made a convert out of me as I found myself finishing up every morsel of beef tongue.San Diego "Mock Turtle Soup" Braised US Black Angus Beef & Tongue with Root Vegetables & Light Fish Stock
The broth was rich and beefy which reminded me of beef consommé. Although I could barely taste the light fish stock, I thought I detected a slightly sweet flavour with a well-rounded finish on the palate that reminded me of flambéed brandy. I later realised that apparently a generous portion of Sherry is usually used in the preparation of this dish. As there was no alcohol burn, I reckon the alcohol had been burnt off to leave the sweet and rich flavour of the liquor. The "Mock Turtle Soup" is definitely a MUST-TRY!Pan-Seared Albacore Tuna. Oregon Pinot Noir Reduction & Powdered Brown Butter with Crispy Celery, Pickled Strawberries & a purée of Cilantro & Sweet Onions
My favourite dish was the Pan-Seared Albacore Tuna. Served with Oregon Pinot Noir Reduction, Powdered Brown Butter with Crispy Celery, Pickled Strawberries and a purée of Cilantro & Sweet Onions. The firm, fresh chunks of tuna were seared perfectly with a smoky crust and a juicy, sweet core. It went perfectly with the nutty flavour of powdered brown butter and refreshing celery shavings. I wished there were savoury crumbs or even savoury pop rocks to add little explosions of flavour, that said, the dish is awesome on its own. The pale pickled strawberries added a tangy flavour which whetted the appetite for more. The Pan-Seared Albacore Tuna is definitely a MUST-TRY!Charcoal-Grilled Colorado Lamb Saddle. Dried Fruit Preserves & Organic Hearts of Lettuce with Preserved Lemon & Shaved Parmigiano Reggiano
The grilled lamb saddle was tender and tasty with a lovely smoked crust. Served with dried fruit preserves and preserved lemon, it reminded me of Middle Eastern food. A well-executed dish that's worth a try.Almond Brown Butter Cake. Milk Confiture & Apricot Sorbet with Caramelised White Chocolate Ice Cream & Black Cherry Beignet
I was feeling a little too full to eat by the time dessert was served but as I love brown butter and almonds, I had to give the Almond Brown Butter Cake also known as a Financier a try! It had a crumbly texture with the rich flavour of caramelised butter. Definitely worth a try if you still have room in your tummy for more food. The Caramelised White Chocolate Ice Cream had little chunks of caramelised sugar embedded in it which went well with the chocolate. The Apricot Sorbet was very refreshingly tasty without being excessively tart. A lovely end to the meal.
The American Kaleidoscope 5-Course Dinner Dates: 29th July to 4th August 2013 (except 2nd August) Time: 7pm to 11pm, Price: S$188++ per person
The Grand Astor Afternoon Tea and The St. Regis Champagne Brunch
Chef Chris' will be curating and presenting specialties during the week for The Grand Astor Afternoon Tea and pass-around canapés at The St. Regis Champagne Brunch.
An Exclusive Gala Evening
The American Kaleidoscope festivity culminates with an exclusive Gala Evening.. In addition to enjoying front row seats at the recital by The Whiffenpoofs of Yale in John Jacob Ballroom, guests will also savour the gala dinner that will be held at Brasserie Les Saveurs. Presented as a St. Regis Midnight Supper, the gala dinner will see Chef Chris crafting an exceptional 5-course degustation menu that will be paired with boutique American wines.
The St. Regis Midnight Suppers is a St. Regis institution made legendary by founding matriarch, Caroline Astor, who began St. Regis’ legacy of hosting the most elegant dinner parties in honour of distinguished guests in the early 1900s. Today, every St. Regis around the world upholds this time-honoured tradition at special occasions such as The American Kaleidoscope. For this occasion, The St. Regis Singapore will be donating S$100 to UNICEF for every seat purchased.
*********************************************************** 'THE AMERICAN KALEIDOSCOPE' READER GIVEAWAY!
Pre-show cocktails & canapés are provided.
All you need to do is to tell me in the comments below the name of adopted charity for Starwood Hotels & Resorts Worldwide or you can comment on my Facebook Wall Post.
Entries close at 7 pm on Wednesday, 31 Jul 2013 Redemption of the tickets will be on site. Good luck!
Click here for more information: http://www.stregissingapore.com/arts-celebration
PS: Thank you, St. Regis Singapore, for the hospitality.