The dinner was held in the transformed space between the lobby of the hotel, Rituals Coffee House, Rumors Lounge Cafe, Popeyes – Louisiana Kitchen and Pizza Boys. It was transformed into a true dinning room. Situated at the Rumors Lounge Cafe you could see the chefs work really hard to deliver us the spectacular dinner they promised to give us.
The First dish – Oysters with tomato foam, the taste of caiperina, kidney beans cream and celery oil in a glas, Crispy fried kidney beans and fried salted meat.
It was our Art Directors first time to eat Oysters. At first he thought not to eat it, as it is strange to him. But after listening to the explanation Ramon gave, he thought again.
The oyster was smooth and soft, you could barely taste the tomatoes in the foam though. It was more like the taste lingered a little in your mouth at the end of consuming it. The creme or pasta of kidney beans with celery oil had a complete different taste than you would imagine. Spooning it just like that made the taste a bit sticky. The taste of it was was beany and raw, but combined with the oil it tasted much more like a topping for breakfast on a thin melba toast. The best taste of the kidney beans and celery oil, was to match it up with the crispy fried kidney beans and the fried salted meat. That combination was exquisite.
The Second dish – A peanut ice-cream, served with a mild spicy chutney and crispy peanut
This soft dish was a surprise to most of the guests. It looked like a peanut and tasted like a peanut… and it was most definitely made of peanuts. 🙂
Combined with La di Motte Pinot Grigio
The surprise in this dish was the combination of the bitter vegetables. The bitter melon was prepared differently than we Surinamese are used to and the string beans were first made a cream or juice and than placed in the fridge and after spooned on the plate as Surinamese pears shaved ice. A real treat, a good surprise. Edwin Vinke brought sea banana from Zeelandia, it has a fresh salty and citrus like taste.
The bitter vegetables were wrapped in a leave blanket. The foie gras tasted smooth and melted on your tongue. The shrimp/prawn… cooked to perfection. A delicious piece of art coming together as one.
He wrote an article for Starnieuws about this splendid evening. In Dutch: Extravaganza Star Dinner: een culinair avontuur vol smaken
The Fifth dish – Farm calf, tail, tongue, fillet and mashed potatoes with battenbergs zealand sea vegetables and limes
Combined with Fabiano Valpolicella Classico Ripasso
The Sixth dish – Ramon’s roti with cheese, crispy & mash with tropical fruits
Combined with Baron Philippe de Rothschild Carmenere Reserva
The Seventh dish – Dark chocolate with fried banana with citrus birambi & madame jeanette
Combined with LEF Late Harvest Viognier + Sauvignon Blanc
I can’t wait to see what happens at the next Extravaganza Star Dinner in June!