News
Hello all Chefs!
The 25th Cookvention is over. A very nice long weekend that started with a Chef’s Dinner on Thursday and ended with Champagne Brunch on Sunday.
The menu with pictures you can find below.
Digging into the boxes to find the remaining photos will continue all about this you can read in the protocol from the Annual meeting.
Hope that you have enjoyed the summer and are looking forward to a nice autumn, winter and spring.
See you at the Cookvention 2009!
Tropical greetings from Hanoi.
MENU BGS COOKVENTION 2008
Välkomstdrink Harvey Wallbanger
- x -
Räkcocktail med Rhode Islandsås
Matteus Rosé, Portugal
- x -
Lemon Sole med grönsaker Julienne och Vermouthsås
Fontana Candida, Frascati 2005, Italien
- x -
Mango och citronsorbet
- x -
Coeur de Filet Provencale med Trattkantarellsås
Marques de Caceres 2004, Rioja, Spanien
- x -
Punschbakelse
Carlshamns flaggpunsch
- x -
Café & Avec
Baghdad Gourmet Society
Smörgåsnisse Dinner
7th March 2008
Mont Kiara, Kuala Lumpur
Relaxed Nisse before the dinner
This Friday March 7th we had the fortune to be invited to a Nisse dinner.
Due to the date, I started out early and even though it took some time, I arrived too early, already 6.15. As Fredrik had done a good job with the mis en place, we enjoyed some drinks and talk until BGS22 arrived in time with his wife and mother.
We were all served an aperitif, Champagne Nicholas Feuillatte from France and enjoyed that with some snacks and small talk before we were asked to take our places at the dining table.
As a starter we enjoyed an Andalusian Gazpacho, chilled fresh vegetable soup with a spicy “twang”, served with croutons, fresh tomato, red pepper and onions. To this we had a very nice rose wine, San Medin Rose from Chile.
A home made fresh lemon sorbet was served before the main course, to give the chef a little extra time to put the final touch to the main course.
Oven baked Norwegian salmon on a bed of lemon risotto with basil leaves and fresh chili was served and to that we enjoyed Bouchard Pere and Fils Chablis from France. Very nice salmon and the risotto were just perfect.
Fredrik had made a chocolate mud cake for desert and it was served together with lightly whipped cream and strawberries. Just excellent. Together with this we got Moscatel Arguesso from Spain.
After the dinner Fredrik was greeted as a new member, which will be approved at the annual Cookvention. He was given half a dozen BGS coasters, the BGS sign “Cooks do it standing in the kitchen” and a logo.
After the dinner Fredrik was greeted as a new member, which will be approved at the annual Cookvention. He was given half a dozen BGS coasters, the BGS sign “Cooks do it standing in the kitchen” and a logo.
Approval hug from the wife
As avec we had a big choice of coffee and tea. Myself choose cappuccino and among all the digestives I choose Calvados Boulard. Also available was Single Barrel Jack, Bruichladdich 15 yr, Cognac Poignac, Grappa Alexander, Baileys, Cointreau and Armangnac.
While exploring all this we had a nice chat during some time and than it was time to say thank you and goodbye.
Nisse
and the two judges
BGS 21 and BGS 22
Notes from Damansara Heights
Just before 3 pm on Thursday, May 10th I took the LRT train from Cahaya to Masjid Jemak, where I changed to Putra line and went to Bangsar station. Smooth going, not as crowded as later in the evening. The taxi driver now my destination, so that part too went nice and smooth. As soon as the taxi arrived at the gates, they opened.
In the kitchen I found Stefan already in full swing with preparations. After a sip or two and some small talk we got into the important matters. What to do, who to do it, when etc etc. Stefan was already preparing the desert, so I started with the starter. Mixed the ingredients into a bowl and added all the nice prawns and crab meet. Round part from the bread was taken out and stored for later toasting. Suddenly Nadia came into the kitchen and greetings were extended. At this moment I learned that it was Stefan’s birthday. That called for a toast, indeed!
Preparations continued and ingredients were added and mixed and tasted and bits and pieces added again, until, we tasted, looked at each other and nodded, Voila ready to serve!As the time approached 7.30, the guests started to drop in and all but one, caught up in a meeting, had arrived and joined at the bar for some pre dinner drinks and talk.
The touch ups were down and the starter, a Toast Skagen was presented and served with snaps and TT, yes TT, the original “raggar” beer. A hipp hipp Hurra was done for Stefan and we also managed first part of Ja må han leva. After that as another snaps was served, talk started to be heard around the table.
Than the main course Wallenbergare, with green peas, lingonberry jam, mashed potatoes and mushroom sauce was served. Fortunately enough were made for a second serving (and also for breakfast). A really nice dish, served with more TT. At this moment the waves of discussion reach a new level, praising the food. A number of important issues from the world scene were tabled and solved. As no-one wanted a third serving, they knew something more was coming, the food and plates were cleared and the final preparations for the desert were made. When the Mascarpone crème with strawberry pure and almond liqueur was served and tasted all talk stopped. It was amazing and amusing to listen to the silence while enjoying the dessert.
To the disappointment there were no second serving offered, but we got our coffee and also a nice brandy. It was a very nice evening with very nice food. The BGS values were adhered to when it came to whipping cream and all the other ingredients.
After dinner drinks were served at the bar. Some more issues were tabled and solved – I think.
