JCF 2012 Closing Event - Charity Dinner

" Eat, Drink & Donate" Charity Dinner became the theme of the Jakarta Culinary Festival 2012 Closing Gala Dinner. This event was held on  31 October 2012 at Pop Up Restaurant.

The Closing Gala Dinner prepared by 7 Indonesia's best chefs, presenting their signature dish. For the Wine Pairing for each dish, provided by Yohan Handoyo - Dimatique International

Cold Appetizer

by Hugo Adrian (Blowfish Kitchen & Bar)

Tuna Carpaccio with Okinawa Sauce and Daikon Salad

I really enjoyed this cold appetizer. The Okinawa sauce was perfect and refreshing for the delicate Tuna Carpaccio.

Wine: Cape Discovery Rose 2011, Australia - Indonesia.

Hot Appetizer

by Arimbi Nimpuno (Lifestyle Studio and Arimbi Kitchen)

Grilled King Prawn with Green Curry Espuma

Wine: Cape Discovery Sauvignon Blanc 2011, Australia - Indonesia.

I'm still wondering until now why the small prawn is named King Prawn? I skipped the Green Curry Espuma because it's too spicy but I could tell that the other food bloggers enjoyed it.

Soup

by Sandra Djohan (Epilogue)

Pumpkin Soup with Foie Gras
Warm, thick and creamy soup with the melt-in-the-mouth foie gras was luscious.

Pasta

by Gianfranco Beltrame (Casa D’Oro, Hotel Indonesia Kempinski Jakarta)

Ravioli stuffed with Cepe Mushroom, Yellow Pepper Sauce

Wine: Montes Limited Selection Sauvignon Blanc 2010, Chile

Soft ravioli (yes, you read it correctly, it's soft, not "al dente") with nice cepe mushroom filling.

Fish

by Gilles Marx (Amuz Gourmet)

Steamed Fega Barramundi, Ginger Scented Rice & Lime Coconut Sauce

Wine: Vina Ventisquero Grey Chardonnay 2010, Chile

It came to my surprise when an Asian dish was prepared by the famous French chef in Jakarta. Why not preparing a French dish which is his expertise?

Meat

by Vindex Tengker (The Dharmawangsa Jakarta)

Roasted Bultarra Saltbush Lamb Shoulder Rack with Mustard and 

Taragon, Radish, Agnoloti, Salsa Verde and Cepes Jus.

Wine: Kaiken Ultra Malbec 2010, Argentina

Chef Vindex definitely did a fabulous job on this dish. The lamb was so tender and aromatic from all the herbs.

Palate Cleanser

by Ismaya Catering

Orange Granita with Lemon Sorbet
This palate cleanser was a nice respite from the heavy dishes.

Dessert

by Steve Diaz (Colette & Lola) 

Golden Hazelnut Praline, served with Amaretto Nougatine Ice Cream
One word for this dessert... Delectable!

During this charity dinner, all the money raised was donated to Drive Books Not Cars organization, in support of Taman Bacaan Pelangi and Sahabat Anak.

Thank you, Ismaya Group and Goorme.com for inviting me!

Location:
Pop Up Restaurant 
Grand Indonesia
West Mall Level 5
Jakarta

Dimatique Wine Class

2 weeks ago, I was invited by Goorme.com to attend "Dimatique Wine Class for Media & Bloggers". This Wine Class is one of the Jakarta Culinary Festival 2012's events. 

As a person who barely have knowledge about wine like me, I've learned a lot of interesting stuff during this wine class, such as:

- Old World and New World Wine.
- Grape varieties. 

- Techniques in wine appreciation.

- The components that affect wine enjoyment.

- Decanting process.

Yohan Handoyo (Wine Expert; General Manager of PT Dimatique International) and Fredy Karminah (National Sales Manager of PT Multifortuna Sinardelta) conducted the wine class.

Beside learning about wine, there's also Wine Tasting:

White Wines:
La Scolca Villa Scolca, Cortese Gavi DOC

Description: Straw yellow with greenish reflections. Its aroma is intense and persistent, with hints of acacia flowers and hawthorn  white peach and apple just ripe, and slightly mineral.

The flavor is dry but soft, fruity, slightly warm, full and continuous with a pleasant bitter aftertaste. The aftertaste, there are the floral fruity and mineral notes.

Grape variety: 100% Cortese

Alcohol: 11,5%

Vintage: 2011





Marques de Riscal Rueda, Verdejo, Rueda

Description: A bright, straw-yellow colored wine. On the nose, it has high aromatic intensity with tropical fruit and hints of fennel and fresh grass. In the mouth, it is both syrupy smooth and refreshing with a slightly bitter finish which is typical of the variety making it long and pleasant to drink. It is a wonderful accompaniment to pasta, white meat and ham

Grape variety: 100% Verdejo

Alcohol: 12.5%

Vintage: 2011






Tyrrell's Vat 47 Chardonnay, Hunger Valley

Description: Pale golden color. A wine with a wonderful core of sweet Chardonnay fruit with the subtle underlying oak giving the wine lift and structure with a clean, fresh acid finish. No malolactic fermentation has ensured a tight, lean style of Chardonnay that should age well. Accompaniment for fish, seafood and creamy pasta dishes.

Grape variety: Chardonnay

Alcohol: 13.5%

Vintage: 2007


Price: Rp. 1.011.500


Deetlefs Chenin Blanc, Breedekloof

Description: Pale straw yellow colour. Ripe flavours of apricots, pineapple, limes and floral notes are in abundance on the nose. In palate is full, rich and clean with integrated wood aromas.

This wine excellent for grilled chicken, smoked chicken salad, pizza & pasta, brie & goat's milk cheese.

Grape variety: Chenin Blanc

Alcohol: 13.5%

Vintage: 2011




Red Wines:

Marchesi de Frescobaldi Remole, Sangiovese Cabernet Sauvignon, Toscana IGT

Description: A rich, luminous ruby red. Aromas of red and dark fruit and lifted by spicer impressions of black pepper and liquorice. The entry is velvety, on the palate are well balance, with  tasty vein of acidity. Lengthy finish. Excellent with full-flavored pasta dishes such as all'amatriciana.

Grape variety: 85% Sangiovese, 15% Cabernet Sauvignon

Alcohol: 12.5%

Vintage:2010






Marques de Riscal 1860, Tinta de Toro+Merlot+Syrah, Castilla Y Leon
Description: Dark cherry color with a violet-purple rim. Highly aromatic, with aromas of stewed red fruit, hints of burnt chocolate, black pepper and smoky oak. On the palate the attack is fresh, fruity with oak tannin present without overwhelming the fruit.

This wine goes well with ham, cheese which are not too mature, casseroles with mild sauces, stewed pulses and hotpots, poultry, red meat, roasts and grills.

Grape variety: 85% Tinta de Toro, 15% Merlot and Syrah

Alcohol: 13%

Vintage: 2008




First Drop Big Blind Nebbiolo Barbera, Adelaide Hills

Description: Medium brick red color. A pungent intricate nose of nutmeg and cloves, layered with cherry fruit and hints of cordite and cola. A beautiful balance palate. The cherry spice and dark chocolate of the Barbera melds perfectly with the elegant leathery structure of the Nebbiolo.

Excellent with porchini mushroom risotto, smoked tea duck and cured pork sausage.

Grape variety: Nebbiolo, Barbera

Alcohol: 14%

Vintage: 2010




Kaiken Ultra Malbec, Malbec+Cabernet Sauvignon, Mendoza

Description: The Ultra Malbec is a suitably big and delicious wine. Dense and intense on the nose, with dark chocolate, ripe plush black fruit, minerality, cedar and spice. The palate is dry, concentrated and balanced with more dense black fruit and cedar, with coffee, spice and mineral through the long finish. A crowd-pleasing and elegant wine with great personality and character, that will be ideal for roasted lamb or veal dishes.

Grape variety: Malbec

Alcohol: 14.5%

Vintage:2010

At the end of the Wine Class, each of us received a bottle of Bellissimo Moscato.

It tastes sweet muscat, fruity, lemon and light spritzy finish.

Alcohol 5.5%.

Grape: Muscat.

Pairing: Spicy food, fruit dessert, slightly salty dishes, mild blue cheese (e.g: Gorgonzola Dolce).

Price: Rp. 225.000/bottle.

JCF Food Blogger's Dinner

Jakarta Culinary Festival (JCF) held a special event called Food Blogger's Dinner - Eat, Drink and Write at Pop Up Restaurant & Bar on 30 November 2010. It's a collaboration between Ismaya Group and Goorme.com (an Indonesian food portal).
The JCF Food Blogger's Dinner started with a talk show about Writing presented by Ivan Sielegar (Goorme.com), Erza S.T (Food Writer) and Photography Tips and Tricks by Himawan Sutanto (Foodtography).
Then after the talk show, Chef Hugo Adrian demonstrated the step by step how to prepare California roll.
As soon as the demonstration ended, all the food bloggers headed to the dine area. As a starter, we were offered for the complimentary welcome drink such as Erdigner Beer or Ketel One Lychee Martini. Then, the complimentary wine - G7 Reserva Cabernet Sauvignon or G7 Shiraz or G7 Chardonnay, to accompany our dinner.

While waiting the dinner to be served, I sneaked to take a glance about the activities in the kitchen ;)

The 7 - Course Gala Dinner prepared by 7 chefs.

Cold Appetizer

by Fahmi Widarte - Corporate Chef of Rotaryana Prima

Balinese Chicken Salad

with coconut vegetables and sambal matah.

Hot Appetizer

by Hugo Adrian - Executive Chef of Blowfish Kitchen & Bar

Braised Wagyu Beef Cheek in Sweet Miso

Soup

by Agus Ishermawan - Head Chef of Ismaya Catering

Authentic Sultan's Tomato Cream Soup

Pasta

by Gianfranco Beltrame - Italian Chef De Cuisine at Casa D'Oro,

Hotel Indonesia Kempinski Jakarta.

Conchigliette Rosse All 'Uovo Mantecate Al Ragu' D'Anatra.

Pinoli Tostati E Rucola

Red Shell Pasta With Duck Ragout, Pine Nut

and Rocket Salad

Fish

by Sofyan Joshua - Technical Culinary Chef of Sukanda Djaya

Chilean Sea Bass

seasoned with Lee Kum Kee Ginger Oyster Sauce

Meat

by Ignacio Virgen Jimenez - Chef de Cuisine of Potato Head

Short Rib, Truffle Demi Glaze, Charcoal Oil, Glazed Carrots,

Potato Hot Foam and Nuts Fake Cous Cous

Dessert

by Rinrin Marinka - Artistic Chef

Green Tea Cake ala Tropicale

The 7 Chefs who prepared the delicious dinner.

At the end of the Gala Dinner, I was awarded for my food blog with the Grand Prize - a Sony Bloggie :)

Thank you to Ismaya Group and Goorme.com for this wonderful event.

Location:

Pop Up Restaurant & Bar

Grand Indonesia West Mall, Level 5

Central Jakarta