Food Festival with Chef Shaun Kenworthy at Olive Beach July 21, 2009

Food Festival with Chef Shaun Kenworthy at Olive Beach. At Olive Beach over this summer we are hosting talented chefs from all over the world serving up their interpretation of progressive Mediterranean cuisine. We began in July with a French festival with Chef Saby and the Indo French chamber. This is followed by Mediterranean festival by maverick chef Shaun Kenworthy who combines new world cuisine with good honest cooking from July 21st to 26th - lunch and dinner time and Sunday Brunch (noon onwards). For someone who wielded a skillet at 14, Shaun Kenworthy has come a long way. The Chef now presents a food festival that combines new world cuisine with good honest cooking. Roasted New Zealand lamb rack with Crushed sweet potato, sweet and sour pickled Asian fig and several other surprises. You never know what is in store. After all, a great chef never tells you what to expect! Speaking on the food festival, Chef Shaun Kenworthy says, Its an exploration in the realm of contemporary Mediterranean but unique in its execution. I wanted to push the boundaries with many surprises along the way and without any froths, alginates or chemicals to introduce just good honest cooking. Chef Shaun Kenworthy special festival menu offers a la carte selection along with a tasting menu (veg and non veg). Each dish is paired with a wine, cocktail or an interesting shot to complement and enhance the flavours. Enjoy the delightfully witty flavours ranging from Roasted banana stem (Rhubarb, cous cous and bean sprout Salad, plantain chips and harissa dribble) onto soups with tantalizing flavours - Spanish Salad water (Served chilled with garnish) onto Pumpkin Gnocci (Clam and smoked mozzarella chowder, cumin oil). The Chefs signature style comes alive in the main course offering of Proscuito wrapped sea Scallops (Biriyani veloute, rocket and candied ginger) and Pan seared Szechuan pepper crusted Sea bass (Cantonese salsa, vegetable parpadelle) onto Golden Arborio rice cakes (French beans, black beans, candied tomato and rocket) and Rotolla of ricotta and spinach (Soft south Indian polenta, spice crackles, balsamic caramel).get ready for surprises in store!. The temptations continue with desserts of Monsoon in Chocolate (Soil, Grit, mud Warm and Cold fallen branches) and The best of British summertime, part 2 to name a few. About Chef Shaun Kenworthy: Originally from Manchester England, Shaun has been in India for the past Eight and a half years. Since childhood he was keen in cooking and started to work in pub kitchen at the age of 14. He has worked in a lot of well known hospitality brand internationally including Fullham Road's Bibendum, Atltantic Bar and Grill, Quaglinos, The Great Eastern Hotel, London and restaurants, Alcazar in Paris and Berns in Stockholm, Sweden. Shaun has spent four years at the Park Hotels, Kolkata and since then has built up a strong reputation for himself. In December 2005, he opened his own restaurant, The Blue Potato in Kolkata and has worked on over 18 different projects in hotels and restaurants as a consultant, in Kolkata, Delhi, Mumbai, Chennai, Bangalore and Hyderabad.

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