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Another culinary showcase to remember

BANGALORE, November 2017:  Celebrating the myriad nuances of epicurean dining, The Ritz-Carlton Bangalore showcases a coming together of fine wines and food…. thoughtfully sourced and carefully crafted.

On his inaugural visit to India, Chef Victor Scargle, Culinary Director of Boisset Collection orchestrates a synchrony drawing inspiration from the abundant flavors of Napa Valley. His special culinary style melds fresh, seasonal ingredients in a manner that breathes soul into the concept of ‘Farm to Fork’, which is a top trend in the gastronomic world.

Adding a heady dimension to this culinary story the International Wine Range from Fratelli India from DeLoach in California, J.Moreau et Fils and Bonpas in France, which lend themselves to make this a hedonistic, sensory experience for diners. They also make a bold statement on the buoyant wine landscape in India.

As the senses are gently cajoled, taste buds tantalized and a warm, joyful sense takes over, simply sit back and welcome an exhilarating profusion …..as many worlds collide.

DETAILS
Venue: The Market

Dates:
26th November –Dinner

Chef Victor and Chef Anupam to go out for an offsite cooking experience
Menu Change

27th November - Dinner
28th November –Dinner

Details

Venue : The Market

Dinner on 26th 27th, 28th November 2017
Set Menu by Chef Victor paired with Fratelli’s International Collection Wines
Price – INR 4500 plus taxes.

Brunch on Sunday, 26th November
Non- Alcoholic Brunch 2750AI,
Sparkling wine Brunch 3950AI,
Champagne Brunch 4500AI

Cooking Class on Tuesday, 28th November
Venue: Riwaz for class and Lunch in The Market
Price: INR1500 +Taxes per person.

For Further Information Please Call: 80 4914 8000 / 9108484413

Highlights of the Menu

Trio of Salads
baby beet, watercress, sherry vinegar
confit baby carrot, curry shallot dressing
mixed greens, radish, cucumber, champagne vinaigrette

Sautéed Local Seabass
celery root puree, herb salad,
lemon caper brown butter

Pan Roasted Duck Breast
forbidden rice, choy, sauce a l orange

Reggiano Gnocchi
kale pesto, wild mushrooms,
balsamic glaze

Rack of New Zealand Lamb
ratatouille, kale, lamb jus

Dark Chocolate Torte
beignet, seasonal fruit

WINES
- International Collection from Fratelli

  1. JCB Cremant Brut 21 -Burgundy France
  2. Vitae Tre
  3. Chablis
  4. Fortant Littoral Grenache Rouge
  5. Maison Moreau et Fils Chablis ACC- Macon France
  6. De Loach Vineyards Zinfandel-Napa Valley USA
  7. Domain Bonpas Chateauneuf du Pape AOC- Rhone Valley France


Chef Victor Scargle -  PROFILE

Essentially a Chef who advocates the concept of Farm to Fork, working closely with his hands in the soil when not creating and recreating culinary masterpieces, Chef Victor Scargle’s journey has evolved as a reputed chef of the lush Napa Valley. A culinary visionary who has worked alongside some of the country’s most notable chefs and showcased his talent at high-profile events around the world, one of Chef Victor’s hallmarks is to work hand in hand with the garden curators to form a seamless alliance between garden and kitchen.

Scargle, who grew up cooking alongside his father, was well on his way to achieving an Economics degree before returning to his childhood pastime. Feeling uninspired at University of California Santa Barbara, Scargle left college to pursue a culinary career after receiving an American Culinary Federation apprenticeship at the Red Lion Resort in Santa Barbara under Executive Chef Brian Bird. Bird advised Scargle to travel east to work with chefs in Miami and New York

In 1995, Scargle returned to the Bay Area to work for esteemed Chef and Restaurateur Michael Mina at Aqua in San Francisco and later assisted with the 1998 opening of Aqua in Las Vegas and Pisces in Burlingame, where he served as executive chef. During his stint at Aqua, he was honored as one of San Francisco Chronicle’s “Rising Star Chefs” of 2000 — a highly coveted award that recognizes the best and brightest young culinary talent. In his five years with the Mina Restaurant Group, Scargle designed and executed menus for two Taste of the NFL events held in conjunctions with the Super Bowl in New Orleans in 1997 and San Diego in 1998. In addition, he traveled to Singapore for the World Gourmet Summit where he converged with other chefs from all over the globe for two weeks on a delectable spread of gastronomic experiences Shangri-La Hotel for a community of fine dining enthusiasts.

In 2000, Scargle accepted a position as chef de cuisine at Jardinière, where he worked with celebrated Chef Traci Des Jardins. Three years later, he joined The Patina Group as executive chef of Julia’s Kitchen, the white tablecloth restaurant at COPIA: The American Center for Food, Wine and the Arts, a non-profit institution launched by Napa Valley winemaker Robert Mondavi and other leaders in the wine community.

In June 2011, Scargle joined the team at Lucy Restaurant & Bar to help guide the evolution of the restaurant, which re-launched in February 2012 with a new concept and design. His menus at Lucy showcased the bounty of fresh produce sourced from the property’s on-site garden and local farmers, ranchers, fishmongers, foragers and artisan purveyors in the Napa Valley. While many restaurants employ a specialized team to maintain the garden, Scargle took an active role in Lucy’s garden — planting, harvesting, and experimenting with different produce.

In 2016 after Bardessono was sold, Scargle, who served on the faculty of the Culinary Institute of America (CIA) from 2009-2011, decided to return to the CIA to reopen Copia in Napa. After 10 months on the project, Scargle seized the opportunity to join legendary winemaker and visionary Jean-Charles Boisset and his Boisset Collection that features wine, food and luxury giftware. Since coming aboard as Culinary Director, Scargle has worked with Sous Chef Rafael Molina and Master Gardener Joe Papendick to develop custom menus as well as food products for Atelier Fine Foods & Catering — Boisset Collection’s culinary division with a shop and catering operations — that reflect the company’s commitment to Biodynamic® farming and seasonality.

(Copia: The American Center for Wine, Food & the Arts was a non-profit museum and educational center in downtown Napa, California, dedicated to wine, food and the arts of American culture. The center, planned and largely funded by vintners Robert and Margrit Mondavi, was open from 2001 to 2008. Copia hosted its opening celebration on November 18, 2001. Among other notable people, Julia Child helped fund the venture, which established a restaurant named Julia's Kitchen. After numerous changes to the museum to increase revenue, Copia closed on November 21, 2008. Its library was donated to Napa Valley College and its Julia Child cookware was sent to the National Museum of American History)

Chef Victor Scargle is a true proponent of letting fresh ingredients sparkle as he deftly fashions locally sourced produce into an artful culinary showcase.

DETAILS

Venue: The Market

Dates:
26th November –Dinner

Chef Victor and Chef Anupam to go out for an offsite cooking experience
Menu Change

27th November - Dinner
28th November –Dinner

Details

Venue : The Market

Dinner on 26th 27th, 28th November 2017
Set Menu by Chef Victor paired with Fratelli’s International Collection Wines
Price – INR 4500 plus taxes.

Brunch on Sunday, 26th November
Non- Alcoholic Brunch 2750AI,
Sparkling wine Brunch 3950AI,
Champagne Brunch 4500AI

Cooking Class on Tuesday, 28th November
Venue: Riwaz for class and Lunch in The Market
Price: INR1500 +Taxes per person.

For Further Information Please Call: 80 4914 8000 / 9108484413