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Tuesday, December 17, 2013

Brunch at Palate Culinary Studio

Sunday is the day of rest. It's a day to spend quality time with loved ones, to have delicious lunch then to enjoy few hours of recreation or a long snooze.

I love Sundays

This week was something more special. A brunch invitation at Palate Culinary Studio for launching a new product Alpen Koch Recletta Grill and to try some flavors of Aspri spirits

On the note of Brunch, mind wanders off to Guy Beringer, a man who invented the term and the concept of ‘brunch’. This word was coined in 1895 or 1896 for a magazine article to help understand the heavy breakfast that extends over several hours.

It was easy to locate the studio at the back of Survodaya society at Santacruz, (a large garage is artistically transformed in state-of-art studio) Green and yellow entrance stirs the positive moods immediately. The studio is tastefully done with food quotes adorning the furniture and the shelves, hand-painted plates on one wall, while colorful kitchen articles on other, all shining brilliant under numerous spotlights.

An open kitchen in the center of the room was the setting of the proceeding for the morning. The table was set with all the ingredients we would require to grill the meals: raw meat of lamb/chicken/sea food, marinated meat and vegetables, sauces, dips, salads, condiments, all neatly arranged increasing our hunger pangs with every glance.

The idea was to understand the product and its usefulness. I remember having grill food at Korean restaurants where the center of the table is the hot plate and we are served raw meat and veggies, that we toss it on the hot plate and watch it cook while we drink. The idea is similar. Recletta grill can be placed in the center of the dinning table; every guest gets his own pan that fills the grill.

We used it to melt Recletta cheese and made egg omelets that we poured over grilled meat. Most of us made our own choice of combinations of meat and veggies. Very soon the kitchen was smoky and fragrant with roasted smell of food.

 The brunch included gourmet Raclette cheese, assorted vegetables and meat, sausages, Asian style rice, a selection of breads and dips followed by some amazing deserts (Tiramisu, Chocolate cake and Blueberry cheese cake).

Aspri, the official spirit partner served some amazing white and red wine during the brunch. I am not much fond of drinks, but having said that I did try the sparkling white wine and it tasted good with meals.

All said and done, it was an entertaining brunch. Meeting food bloggers is always a wonderful experience of sharing notes and getting inspired to try something new, the food, the wine, the company, everything seamlessly falling in place.

Came back home with beautifully gift-wrapped plum cake stuffed with fruits and raisins that I shared with my family during late afternoon. It tasted divine with a cup of coffee.

Honestly, life cannot get better than this.

Thank you Rakhee Vaswani for hosting the event at your Palate Culinary Studio, thanks to Sameer Malkani of FBAI for the invite and thanks to food bloggers who shared their morning with me

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