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May 2009 COOKING SCHEDULE

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May 2009 COOKING SCHEDULE Powered By Docstoc
					Raffles Hotel Arcade, #03-03/04, Singapore 189673 Tel No: 6412 1256 (DID) Fax: 6339 7013 E-mail: rafflesculinary@raffles.com www.rafflesculinaryacademy.com

May 2009
DATE TIME COURSE
Hands-On Class With Tasting Portion Smart Box

COOKING SCHEDULE
MENU
Pastry – Strawberries!
Strawberry Tiramisu Brittany Strawberry Tartlet Balsamic Strawberry with Mascarpone Cream Chef Shun Pastry Chef $90

CHEF

PRICE

2nd May Saturday

3:00pm-6:00pm

Cook with Panache, Dine with Finesse – A Mother’s Day Class
3rd May Sunday 10am-2:00pm Hands-On Class Inclusive of Luncheon Egg in Egg Flavoured with Truffle & Topped with Caviar King Prawns Served with Fruit & Vegetable Salsa, Coconut Sauce Red Berries with Passoa Sabayon

Chef Yoann Bernard Executive Sous Chef With Image Consultant Jill Lowe

$140

Peranakan Cuisine
5th May Tuesday 6.00pm-10.00pm Hands-On Class Inclusive of Dinner Ayam Kacang Soya Chicken with Salted Soya Bean Udang Kapitan Chilli Prawns Ikan Nenas Berlada Fish with Spicy & Sour Gravy Chef Adam Junior Sous Chef Empire Cafe $110

French -- Seafood
May Thursday 7th 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Lemon Sabayon Gratinated Oysters Steamed French Seabass with Brittany Pancake & Aquitane Caviar Coco Molleaux Curry Banana Chef Denis Groison Chef De Cuisine Raffles Grill $140

Cantonese Cuisine
12th May Tuesday 6.00pm-10.00pm Hands-On Class Inclusive of Dinner Steamed Prawn & Scallop Dumpling DoubleBroiled Superior Broth Pan-Fried Snapper with Black Pepper Sauce Braised Seafood Noodle, Fried Crispy Noodles with Hong Kong Kai Lan Chef Gary Choy Sous Chef Raffles Courtyard $110

Fusion Asian - Chinese Cooking
13th May Wednesday 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Crispy Tiger Prawn with Wasabi Mayo & Lettuce Black Chicken Herbal Soup with Lotus & Wolfberries Beef Tenderloin with Stir-Fried Leek & Scallion Chef Joe Soo Sous Chef Doc Cheng’s $120

Indian – Masala Cooking
May Thursday 14th 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Jheenga Masala (Prawns with Tomato Masala) Paneer Mhakani (Cottage Cheese in Fenugreek Sauce) Zaffrani Kheer (Rice Pudding) Chef Bharat Mani Sous Chef Tittin Room $110

Foie Gras
16th May Saturday 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Shaved Foie Gras with Cold Parsnip Soup & Fresh Oysters, Arugula Toast Steamed Foie Gras with King Oyster Mushroom, Stewed Root Vegetables & Baby Mixed Salad Breaded Veal Loin with Foie Gras & Soft Cheese Polenta Chef Alvin Lee Chef De Cuisine Tournant Banquets $140

Brunch
17th May Sunday 10:00am-2:00pm Hands-On Class Inclusive of Brunch Egg En Cocotte with Mushroom Ragout French Toast with Berry Compote Pancake Jubilee

Chef Lim Chong Jin Sous Chef Seah Street Deli

$100

Simply Italian
19th May Tuesday 6:00pm-10:00pm Hands-On Class Inclusive of Dinner Caramelized White Peach with Crispy Sesame Foie Gras & Truffle Brioche Roasted John Dory with Vanilla Parsnip Puree, Stuffed Baby Squid Chocolate Molleaux with Vanilla Ice Cream Chef Saiful Effendy Sous Chef Long Bar Steak House $140

Malay Cuisine
May Wednesday 20th 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Sambal Tumis Udang (Chilli Prawns) Kari Ayam (Chicken Curry) Masak Lemak Ikan (Fish Cooked In Coconut Milk) Chef Adam Junior Sous Chef Empire Cafe $110

21st May Thursday

10.00am-2.00pm

Hands-On Class Inclusive of Luncheon

Spanish Tapas
Paella & Easy Tapas Assorted Spinach Tapas

Executive Sous Chef Yoann Bernard

$120

French – Mushrooms
22nd May Friday 10:00am-2:00pm Hands-On Class Inclusive of Luncheon Wild Mushrooms Open Ravioli with Organic Poached Egg “Rossini” Angus Beef Tournedos with Cepes & Shallot Tart Chilled Fruit Salad in Spicy Syrup with Warm Honey “Madeleine” Chef Denis Groison Chef De Cusine Raffles Grill $130

Pastry – Raspberries Variation
May Saturday 23rd 3.00pm-6.00pm Hands-On Class Tasting Portion/ Smart Box Hazelnut Dacquoise with Fresh Raspberry Chocolate “Pot De Crème” with Crushed Raspberry & Cardamom Passion Fruit Raspberry Tartlet Chef Gael Etrillard Executive Pastry Chef $90

Cocktail & Reception
May Tuesday 26th 6.00pm –10.00pm Hands-On Class Tasting Portion/ Smart Box Layered Foccacia Bread with Tomato & Cheese Skewed Red Tuna Fish with Pancetta Herbs Crisp of Cajun Chicken in Mango Salad Cilantro Prawn on Mini Puff Chef Jimmy Chong Chef De Cuisine Tournant Cold Production $110

Smoky Home Made
27th May Wednesday 10.00am-2.00pm Hands-On Class Inclusive of Luncheon Home Made Herbs Smoked Salmon with Risotto Ball Baked Rib Eye and Sauteed Pumpkin Gnocchi with Creamy Mushroom Sauce Deluxe Fruit Platter Chef Jeffrey Ngui Sous Chef Bar & Billiard Room $120

French
May Thursday 28th 10:00am-2:00pm Hands-On Class Inclusive of Luncheon Tuna Tartar Served with Celeriac, Green Apple & Orange Crispy Salmon Cooked in Papillotte Served with Champagne Sauce Thin Apple Tart, Vanilla Ice Cream & Hot Chocolate Sauce Chef Yoann Bernard Executive Sous Chef $140

Indian Cuisine
29th May Friday Hands-On Class Inclusive of Luncheon Baingan Kalnji (Eggplant in Onion Seed & Tomato Masala) Macchli Charminar (Cured Baked Salmon with Fenugreek Topped with Prawn Tartar) Pyaaza Pulao (Pilaf Basmati Rice with Onions) Chef Bharat Mani Sous Chef Tifiin Room

10:00am-2:00pm

$110

30th May Saturday

10.00am-2.00pm

Hands-On Class Inclusive of Luncheon

Fusion Basic Cooking
Cured Seared Duck with Passion Fruit Dressing Herbal Chicken Soup with Shredded Chicken Baked Chicken Stuffed with Foie Gras & Green Curry Sauce, Pineapple Salsa

Chef Jeffrey Phua Junior Sous Chef Doc Cheng’s

$120

Hands-On Class: Learn Simple Professional Chef’s Techniques With Everyday Ingredients Smart Box: 2-Go Box
All quoted prices are Nett, inclusive of Goods and Services Tax and Service Charge


				
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