CHARITY EVENT
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Citibank Gastronomic Jam Sessions Day 1
The third edition of the WGS Jam Session brings together a series of demonstrations presented by visiting guest chefs and talented local personalities. This stage presents traditional to modernist cuisines and is a platform for food and beverage professionals to share their experiences. Presenters explain ideas behind their creations while demonstrating techniques and latest approaches to enhance existing methods. The Citibank Gastronomic Jam Sessions provide enriching learning opportunities for participants.
A gourmet area at the event will feature top products available on the market.
*Programmes may be subjected to changes.
A gourmet area at the event will feature top products available on the market.
| 9.00am | Registration |
| 9.15am | Welcome and Introduction of Programme |
| 9.30am to 10.15am | Philippe Mille (Les Crayères**, France) and Pierre Burgade (Raffles Hotel, Singapore) |
| Dish 1: Black Truffle and Celeriac Risotto, Sea Cucumber and Hazelnut Oil, Parmesan Reggiano Foam | |
| Dish 2: Sirloin Wagyu Poached in Borscht Beetroot and Ravioli of Gingered Spring Onions | |
| 10.15am to 11.00am | Ian Curley (The European, Australia) Dallas Cuddy (The Prime Society, Singapore) |
| Dish 1: Classic Steak Au Poivre | |
| 11.00am to 11.30am | Coffee Break |
| 11.30am to 12.15pm | Lino Sauro (Gattopardo Ristorante Di Mare, Singapore) |
| Dish 1: Classic Sicilian Pasta Dish - La Norma Impazzita | |
| Dish 2: Gamberi Rossi e Maccu (Sicilian Red Prawns & Fava Beans Cream) | |
| 12.15pm to 1.00pm | Ryan Clift (Tippling Club, Singapore) |
| Dish 1: Cauliflower Cheese and Truffle | |
| Dish 2: Instant Curd with Potato and Water Cress | |
| Dish 3: Not So Classic Pear Tart | |
| 1.00pm to 2.00pm | Lunch Break |
| 2.00pm to 2.45pm | Stephan Zoisl (My Private Chef / My Private Pantry, Singapore) |
| Dish 1: Mushroom Risotto | |
| Dish 2: The Emotional Surf & Turf | |
| 2.45pm to 3.30pm | Mathieu Viannay (La Mère Brazier**, France) |
| Dish 1: French Scallops on Candied Lemon, Vegetables Roots | |
| Dish 2: Grand Marnier Soufflé | |
| 3.30pm to 4.00pm | Coffee Break |
| 4.00pm to 4.45pm | Glen Ballis (Moosehead Kitchen - Bar, Singapore) |
| Dish 1. Tuna tataki, Russian Caviar | |
| Dish 2. Soft Polenta, Grilled Frogs Legs, Cauliflower | |
| 4.45pm to 5.30pm | Luke Whearty (Oxwell & Co, Singapore) |
| Cocktail 1: Classic Champagne Cocktail & more | |
*Programmes may be subjected to changes.
Date:
27 March 2014
Time:
9:30 am - 5:30 pm
Venue:
Ticketing:
Event Closed
Pricing:
SGD 70+ (Full day)
SGD 120+ (2 days)
15% off on Singapore-issued Citibank Prestige and ULTIMA cards
10% off on all Citibank cards
*Terms & Conditions Apply
**Privileges on Singapore-issued Citibank cards only
Sign up to be a Citibank cardmember and enjoy exclusive privileges!
SGD 120+ (2 days)
15% off on Singapore-issued Citibank Prestige and ULTIMA cards
10% off on all Citibank cards
*Terms & Conditions Apply
**Privileges on Singapore-issued Citibank cards only
Sign up to be a Citibank cardmember and enjoy exclusive privileges!
Dress Code:
Smart Casual
Hosting Chefs:
Masterchefs:
Special Guests:
Sponsor
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