DEAN & DELUCA hosts luxurious private dinner for the Summer

DEAN & DELUCAhosts luxurious private dinner for the Summer

Prepared by resident chefs and special guest Shahkrit Yamnam

DEAN & DELUCAwelcomed the Summer with a special menu prepared by UOB Dining Brand Ambassador Shahkrit Yamnam. The actor and chef teamed up with DEAN & DELUCA’s resident chefs to cook up stunning dishes paired with fine tea in an exclusive setting at DEAN & DELUCA MahaNakhon CUBE on May 5, 2017.

DEAN & DELUCA believes that the pairing of fine teas with specially crafted dishes can refresh, indulge and cool down even the hottest of Summer days. DEAN & DELUCA joined hands with UOB Dining and brand ambassador Shahkrit Yamnam who has a passion for cooking and dining, to host a private dinner for exclusive guests with a spread of special dishes paired with the finest teas.

The dinner kicked off with Seared Tuna Nicoise Salad, where sizable chunks of tuna ahi, or yellow fin tuna are seared perfectly, and served on a bed of greens including iceberg lettuce, green beans, black olive, red onion, boiled potato and colorful capsicum. The refreshing, appetite-whetting white wine vinegar dressing goes wonderfully well with Sakura Blossom Tea from Mariage Frères. The organic green tea with Japanese Sakura blossom is served in small glass with flower infused ice cubes to refresh and quench the guest’s thirst.

The next tantalizing dish was Lobster Thermidor Benedict. Imported lobster from Maine is slightly blanched, tossed with black pepper, salt and butter and served with poached egg on butter-grilled English muffin. The dish also comes with grilled heirloom tomato, fried potato hash, rich and creamy Béarnaise sauce and Marco Polo Infused Champagne, where Champagne Montaudon Brut is blended with fruity and floral Mariage Frères Marco Tea and organic sugar cane syrup.

For something a little more filling, the chefs cooked up Tiger Prawn Fettuccini with DEAN & DELUCA’s daily house made fettuccini pasta, lime and coriander pesto, crushed cashew nut, olive oil, dried chili, garlic, sea grapes and large grilled tiger prawn. The dish is best matched with DEAN & DELUCA Blend Granita, which is made with Mariage Frères DEAN & DELUCA Blend’s sweet citrus black tea, Japanese back sugar Kokuto and then served with Summer Berry sorbet.

The dinner ended on a sweet note with assorted sweets, including opera cake, fraisier, lemon meringue tart, vanilla choux cream, mixed fruit tart and chocolate éclair, served with the rich and robust DEAN & DELUCA Espresso Conpana, made with MahaNakhon Blend espresso and Baileys.

DEAN & DELUCA also treated the guests with red and white wine, including DEAN & DELUCA Private Label Sauvignon Blanc that is enjoyable with light and vegetable dish as well as DEAN & DELUCA Private Label Cabernet Sauvignon to be paired with grilled, baked or stew dishes.

UOB credit card holders are entitled to special deals and promotions at all DEAN & DELUCA except at Suvarnabhumi International Airport throughout 2017. For more information, visit www.facebook.com/ddbkk.

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