Last month, I was invited to my second bloggers meet arranged by 4 Seasons wines, and this time around it was at the Royal Orchid Hotel on Old Airport Road. The guest of honour who was going to be joining us was Shamita Singha, who is also a brand ambassador for 4 Seasons Wine.
It was a cool, sunny day, and almost perfect for a wine pairing event, especially since camera-wielding bloggers like me crave for day time meetups with ample sunlight.The get together began with Shamita talking about the wines, and surprisingly, she actually knew quite a bit about wines, and didn't seem as if she were just repeating lines someone had fed her. That actually is quite a pleasant turn of events as it's actually good to see more and more people in celebrity positions getting more involved with promoting wines, which happens to be at a very nascent stage in our country, and a far more nascent stage in the food scene of our country.
After giving the bloggers a brief about the wines, it was time for the food. Starters started doing the rounds , and we had a decent selection of starters that could be paired with the wines. The Chenic Blanc went well with both the chicken satay as well as the grilled vegetables. While we were downing glass after glass of wine along with the food (starters), the staff of The Royal Orchid started getting things ready for the cooking demonstration.
The chef started off with the salad - slicing the apples deftly, and then tearing up the lettuce and went on to make the dressing. The dressing is what can make or break the salad, and an orange juice based dressing was in store for our salad, mixed with olive oil.
For the main course, the chefs went ahead with preparing a Thai green curry. Many of us were a little miffed that the chef chose to use canned coconut milk powder, canned green curry paste, and a whole lot of ingredients that were canned and not fresh. The dessert though was quite simply awesome. Overall, it was a nice opportunity to interact with Shamita (for that matter whoever 4 Seasons chooses to send) if wine is something you want to learn about.
It was a cool, sunny day, and almost perfect for a wine pairing event, especially since camera-wielding bloggers like me crave for day time meetups with ample sunlight.The get together began with Shamita talking about the wines, and surprisingly, she actually knew quite a bit about wines, and didn't seem as if she were just repeating lines someone had fed her. That actually is quite a pleasant turn of events as it's actually good to see more and more people in celebrity positions getting more involved with promoting wines, which happens to be at a very nascent stage in our country, and a far more nascent stage in the food scene of our country.
After giving the bloggers a brief about the wines, it was time for the food. Starters started doing the rounds , and we had a decent selection of starters that could be paired with the wines. The Chenic Blanc went well with both the chicken satay as well as the grilled vegetables. While we were downing glass after glass of wine along with the food (starters), the staff of The Royal Orchid started getting things ready for the cooking demonstration.
The chef started off with the salad - slicing the apples deftly, and then tearing up the lettuce and went on to make the dressing. The dressing is what can make or break the salad, and an orange juice based dressing was in store for our salad, mixed with olive oil.
For the main course, the chefs went ahead with preparing a Thai green curry. Many of us were a little miffed that the chef chose to use canned coconut milk powder, canned green curry paste, and a whole lot of ingredients that were canned and not fresh. The dessert though was quite simply awesome. Overall, it was a nice opportunity to interact with Shamita (for that matter whoever 4 Seasons chooses to send) if wine is something you want to learn about.
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