The two chief executives were responsible for designing and preparing the fourth course in the menu 2010 Bangkok Chefs Charity Dinner Gala and Auction on July 29 at the Grand Ballroom of the Mandarin Oriental, Bangkok, during which Her Royal Highness Princess Maha Chakri Sirindhorn will preside.
Stefano, Padua in northern Italy, comes from a family of cooks, and family gatherings around the table with superb food, cooked at home was that first decided to become a leader.
"For last year's Chiefs Charity I sorbet, he said." This year I wanted to do something with a little more range - but honestly, I do not mind what role I play, I just enjoy being part of the event. "
Philip has the same view. "It's just taking part, together with a group of other leaders, and make something of value while you are a good time," he said.
Originally from Britain, Philip has been a leader in top hotels in 15 countries in his 20 years. The last who has impressed before coming to Bangkok was the Grand Hotel Royal Budapest. One of the great hotels of the Austro-Hungarian, he is now enjoying a new life in the context of the revival of the gastronomy and hospitality in Eastern Europe.
"We wanted to include some local produce, too, so we chose micro-basil on the draft Royal, which seems to be everyone's favorite."
"We started with cannelloni, make the dough very lightly and mix with dough truffle," says Philip. "Cannelloni means" large reeds "because that is what they look like when you roll them around a filling.
"Our filling for cannelloni was Morels, Truffles and zucchini. The zucchini flowers, we fry in a very light tempura batter. "
"Burrata is an artisanal cheese that is in high demand today. It is a form of mozzarella cheese has a firm outside, but it is rich and creamy inside," said Stefano.
"We do a fondue with which we layer on top of the cannelloni, then add a pinch of micro-basil and zucchini blossoms. Finally, we grate a little over the summer truffle and put that on the periphery of the plate. And there you have our fourth course for the 2010 Gala Dinner Chefs Charity Bangkok: summer truffle cannelloni with zucchini and melted mozzarella burrata micro-basil. "
The wine chosen to pair with this is a spirited blend of chardonnay and viognier with its pungent flavor apricot estate Botalcura Chile Central Valley.
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