Download - Sharq Village The Good Life 2013
A THREE-DAY CELEBRATION OF THE CULINARY ARTS AT SHARQ VILLAGE & SPA / NOVEMBER 2013
THANK YOU! We offer our gratitude to the chefs and culinary team,
sponsors and patrons that have made this year’s event a success. We thank you for
supporting us and hope to see you in 2014.
20 NOVEMBER 7:30 p.m.
21 NOVEMBER 7:30 p.m.
22 NOVEMBER 1 p.m.
22 NOVEMBER 4 p.m.
22 NOVEMBER 2:30 p.m.
22 NOVEMBER 7:30 p.m.
23 NOVEMBER 1 p.m.
OPENING RECEPTION
(invitation only)
CHEF’S TABLE
Chef Guy Gateau
COOKING CLASS
Chef Guy Gateau
WINE TASTING
Peter Gillis
AFTERNOON TEA
Chef Stephen Espouy
CHEF’S TABLE
Chef Joergen Sodemann
COOKING CLASS
Chef Joergen Sodemann
AL DANA GARDEN
AL DANA
RESTAURANT
AL DANA
RESTAURANT
PARISA
AL JALSA LOUNGE
AL DANA
RESTAURANT
AL DANA
RESTAURANT
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SCHEDULE
Welcome to The Good Life 2013,
a three-day culinary extravaganza that offers superlative
cooking from masters of their art, coupled with the
finest wines from around the world.
The event introduces you to the culinary prowess of
three great Ritz-Carlton chefs and an award-winning
wine expert. It promises a diverse showcase of skills and
originality that will produce taste sensations to surprise
and delight your palate. We offer you a warm welcome
and bon appetit!
FROM LEFT:
Joergen SodemannExecutive Chef, Al Bustan Palace, Muscat
Guy GateauExecutive Chef, The Ritz-Carlton, Bahrain Hotel & Spa
Stephen EspouyExecutive Pastry Chef, Sharq Village & Spa, Doha
Peter Gillis:On Trade Manager, QDC, Qatar
“ One cannot think well, love well, sleep well, if one has not dined well.” VIRGINIA WOOLF
INTRODUCTION
OpeningReceptionAL DANA GARDEN
WEDNESDAY 20 NOVEMBER 2013
7:30 P.M.
INVITATION ONLY
“ Everything in moderation. Including moderation.” JULIA CHILDS
T H E G O O D L I F E / C H E F G U Y G AT E A U
EVENTS
Chef’s TableAL DANA RESTAURANT
THURSDAY 21 NOVEMBER 2013
FIVE-COURSE DINNER WITH PAIRED WINES
7:30 P.M. / QAR 485
Cooking ClassLearn how to cook Chef Sodemann’s
menu from the master himself, followed by a three-course lunch.
AL DANA RESTAURANT
THURSDAY 21 NOVEMBER 2013
1 P.M. / QAR 295
escargots & duck breast magretmesclun sud oust
FORCHIR TRAMINER AROMATICO 2011
garbure soup
DIEGO CONTERNO BRICCO ROSSO 2010
pomegranate
hot chicken liver cake
CHUNKY LOBSTER SAUCE CONTI ATTEMS CHARDONNAY 2011
baby lamb stew
“navarin AUX POMMES”
mini makdous IL BORRO TOSCANA IGT 2008
chef’sapplepie ANTINOR VIN SANTO 2008
MENU
GUY GATEAU
With over 30 years’ experience serving the hospitality
industry French-born Chef Guy Gateau has worked
extensively on three continents. His early career was
spent in some of France’s most renowned Michelin-
starred restaurants, including the Restaurant Alain Chapel
and the Laurent. His quest for knowledge began with
three years at the Canadian Embassy in Moscow, followed
by more than a decade in the United States, at well
known landmarks like The Ritz-Carlton in New York, John
F. Kennedy Center, Potomac in Washington, DC. and the
Biltmore Hotel in Miami.
From this vast repertoire of experience, Gateau has
fine tuned his own distinct culinary style. Throughout his
extensive career, Gateau has shared his knowledge at
the Universite du Vin in Suze la Rousse, France as well
as the Institut Paul Bocuse in Lyon. He has also obtained
his Master in Sous Vide Cooking with the founder of the
technique, Georges Pralus.
Gateau is currently executive chef of
The Ritz-Carlton, Bahrain Hotel & Spa.
BIOGRAPHY
“ Your hand and your mouthagreed many years ago that, as far aschocolate is concerned, there is no needto involve your brain.” DAVE BARRY
T H E G O O D L I F E / A F T E R N O O N T E A
coconut popsicle
exotic verrine lemon opera
jasmine macaron
chocolate cake
assorted scones �nger sandwiches
CHEF STEPHEN ESPOUY
French born Stephen Espouy is
executive pastry chef of Sharq Village and Spa,
overseeing all pastry operations for the food and
beverage outlets of the resort.
Graduating with a degree in International Hospitality
Management from Queen Margaret University in
Edinburgh, Chef Espouy gained valuable training at
Felchlin ice cream technology at the University of
Guelph in Canada, Valrhona, Yann Duytsche, ENSP
France and chocolate sculpting with Martin Shiffers
(Cocoa Black). He chose to specialise in the discipline of
pastry making and bakery as he believes this allows him
to best express his creativity.
Before joining Sharq Village and Spa, he was the
executive pastry chef at The Ritz-Carlton Powerscourt,
Ireland as well as pioneering the “Life with Cacao”
pre-opening culinary team.
BIOGRAPHY
EVENT
Afternoon TeaAL JALSA LOUNGE
FRIDAY 22 NOVEMBER 2013
2:30 P.M. / QAR 155
Now guests at Sharq Village and Spa can look forward
to tasting his exquisite creations, which promise not only
to tempt the taste buds but to be a visual feast too.
raw tuna avocado
dark breadKAAZPICHT SAUVIGNON BLANC 2012, SOUTH AFRICA
scallop cauli�ower
caper HONEYROSEMOUNT ESTATE, SEMILLON/CHARDONNAY 2010,
AUSTRALIA
lamb loineggplant
capsicumBOUTARI GOUMENISSA 2009, GREECE
hammour filletOMANI SPICES herbs
green mangoblack olive
CHATEAU MUSAR ESTATE WHITE 2003, LEBANON
lemongrassice cream
watermelon berriesCRUMBLE
ZIBBIBO SPARKLING MUSCAT, AUSTRALIA, NV
MENU
“ Cooking is like love. It should be entered into with abandon or not at all.” HARRIET VAN HORNE
T H E G O O D L I F E / C H E F JO E R G E N S O D E M A N N
JOERGEN SODEMANN
Chef Sodemann, who hails from Berlin, Germany, brings
more than 20 years of culinary experience to Al Bustan
Palace. One distinct quality of Chef Sodemann is that he
takes pleasure in engaging his team to provide guests
with a delicious menu of dishes founded on the principle
of combining classic culinary methods with influences
from all over the world. It’s an approach he has finessed
from a career working at the hotel Sylter Hof Berlin,
restaurant Quadriga in the hotel Brandenburger Hof, the
renowned restaurant Bamberger Reiter and Potsdamer
Platz’s prestigious Kaisersaal.
Chef Sodemann attained his apprenticeship in Hotel
“Sylter Hof”, Berlin, Germany. His last assignment was
with the Ritz-Carlton Berlin, Germany as Executive Chef.
Originally built in 1985 to host delegates attending the
Gulf Cooperation Council (GCC) Summit in Muscat,
Al Bustan Palace has since been accorded iconic status
and the title “Jewel of the Sultanate” was bestowed upon
it. Today, the resort is a popular destination for the
discerning traveller and is home to most foreign heads of
states and country leaders during their visits to Oman.
EVENTS
Chef’s TableAL DANA RESTAURANT
SATURDAY 23 NOVEMBER 2013
7:30 P.M.
FIVE-COURSE DINNER
WITH PAIRED WINES
QAR 485
Cooking ClassLearn how to cook Chef Sodemann’s
menu from the master himself, followed by a three-course lunch.
AL DANA RESTAURANT
SATURDAY 23 NOVEMBER 2013
1 P.M. / QAR 295
BIOGRAPHY
EVENT
Wine TastingPARISA
FRIDAY 22 NOVEMBER 2013
WITH PETER GILLIS
4 P.M.
QAR 295
PETER GILLIS
As On Trade Manager for QDC, Peter Gillis works
closely with Doha's finest hotels and restaurants
to help raise the bar for food and wine service.
A former director of food & beverage in Dubai,
Peter moved to the Middle East after running
one of Canada's top restaurants - Eden, a five
diamond experience with over 1,300 wine labels.
He has designed award-winning wines lists,
capturing the "Best Of" designation from Wine
Spectator three years in a row.
Gillis is a certified Sommelier with the
International Sommelier Guild and a qualified
instructor for W.S.E.T. He is excited to be
presenting some of Qatar’s most interesting wine
selections.
BIOGRAPHY
don cristobal bonarda argentina
chateau ksara “le prieure” red lebanon
tomarescatorcicoda italy
montes alpha chardonnay chile
sauvion cardinal richard muscadet-sur-liefrance
knappsteinhand-picked riesling australia
W I N E TA ST I N G
“ Wine is bottled poetry.” ROBERT LOUIS STEVENSON
SHARQVILLAGE & SPA
Operated byThe Ritz-Carlton Hotel Company, L.L.C.
Restaurant reservations: 974-4425-6666 or email: [email protected]
www.ritzcarlton.com/sharqvillage