Johnnie Walker and Chef Juna are pushing the boundaries of a whiskey pairing dinner together – info

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Info (The Jakarta Post)

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Thu, June 17, 2021

2021-06-17
16:38
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Pairing wine with food is common, isn’t it? But how about pairing whiskey with food?

It should be noted that in the past it was considered strange to drink whiskey with your meal. But not today.

The idea of ​​combining spirits with food is becoming increasingly popular in many countries.

Recently, the idea of ​​pairing the waters of life came true at an event called the Celebration of Pushing Boundaries, a whiskey pairing dinner. At the event in Raffles Jakarta, the best collections of Blended Scotch Whiskey Johnnie Walker® were presented: Johnnie Walker® Gold Label Reserve, Johnnie Walker® Aged 18 Years, John Walker and Sons® XR 21 and Johnnie Walker® Blue Label.

The collections have been paired with a range of dishes prepared by the adventurous, daring and enthusiastic chef Junior Rorimpandey, better known as Juna.

Often appearing as a judge at cooking competitions on television, Juna is a perfectionist who is constantly learning to deepen his understanding and perfect his cooking technique.

His extensive cooking experience includes 13 years in the United States, where he worked in various well-known restaurants such as Oceanaire Seafood Room, Uptown Sushi di Houston, Laidback Manor, Lola or Lolita In Ohio and The French Laundry in Napa Valley, a. worked very popular three star Michelin restaurant. His instinct and hard work have earned him a chef position there for the past five years.

He returned to Indonesia in early 2010 and retains the habit of having a high level of discipline, working hard, paying attention to details, having a strong will and devoting himself to life in a real professional kitchen.

This time around, Juna partnered with Johnnie Walker to celebrate his journey imbued with the spirit of crossing boundaries, sharing his story through four luxurious menu items full of surprises, paired with Johnnie Walker® Super Deluxe collections.

“The Johnnie Walker® spirit of pushing boundaries is a spirit I will continue – learning new things, learning better cooking techniques, care in improving the quality of cooking, and creativity in customer service. What I’m going to serve tonight is the celebration of what I’ve achieved by pushing my limits. I hope you will like it, ”Juna said before the event.

Unparalleled gastronomic experience

The 120-minute unprecedented dining experience that explored amazing flavors at the Johnnie Walker® whiskey pairing dinner included four courses.

It started with an amuse bouche with seasoned tuna and cucumber slices a wagon (a kind of cucumber) preferably with Johnnie Walker® Double Black, followed by the main course, consisting of duck and mushroom tortellini with John Walker® and Sons Walker XR 21 duck sauce.

“For the amuse bouche, I made something that our tongues can please by using luxurious, high quality protein. For a culinary aficionado, a game dish as a first course is often considered too intimidating, ”Juna said.

“I try to push the boundaries by creating something familiar and ‘hiding’ the duck’s presence, making it more beautiful. I prepare the duck and mushroom tortellini and combine them with other elegant components that add to the elegance of the meal, ”he added.

The second course consisted of a crab cake, a tartar sauce and a Frissee sorrel with vinaigrette sauce mixed with orange and Johnnie Walker Gold Reserve.

“The second course changes the taste experience because I serve the lighter food and the salad becomes an option. I want to present an extraordinary salad and as a starter I serve giant roasted crab cake, which was very popular when I was working at the world’s leading gourmet seafood restaurant.

After experimenting several times to create a light but bold taste for this course, Juna prepared a Johnnie Walker® Gold Label Reserve gum drop as a salad dressing.

In the third course, Nishiawa Japanese Ribeye A5 mb10-11 and beef-au-jus sauce with Johnnie Walker® Blue Label were the stars.

“This is the big bang. The velvety Johnnie Walker® Blue Label, which has a very soft taste, goes well with perfectly cooked, high-quality meat, ”said the chef.

“The mixture gives a luxurious, long smoky finish. This is a special meal for a special evening. “

The culinary experience ended with apple compote with lemon biscuit and caramel sauce mixed with Johnnie Walker at the age of 18.

“A taste of smooth vanilla cream from Johnnie Walker® Aged 18 Years really highlights the culinary experience of the graduation course and goes really well with the caramel I made.”

“We prepare cashew butter crumble to match and highlight the almond flavor of Johnnie Walker® Aged 18 Years, which results in a surprising taste of complex but delicious peanuts,” he said.

Johnnie Walker Indonesia Marketing Manager Danies Hendrato said, “Johnnie Walker® Super Deluxe is the embodiment of pushing boundaries in the whiskey world. This is the best collection – a collection of rare and incredible whiskeys from several regions of Scotland where Johnnie Walker® was first created. ”

He continued, “So I asked Chef Juna to create the best dining experience. Juna is known for being everywhere and limitless in the world of cooking. He is the embodiment of the spirit of pushing boundaries that inspires us. “

. (Courtesy Johnnie Walker /.)

Unparalleled gastronomic experience

The 120-minute unprecedented dining experience that explored amazing flavors at the Johnnie Walker® whiskey pairing dinner included four courses.

It started with an amuse bouche with seasoned tuna and cucumber slices a wagon (a kind of cucumber) preferably with Johnnie Walker® Double Black, followed by the main course, consisting of duck and mushroom tortellini with John Walker® and Sons Walker XR 21 duck sauce.

“For the amuse bouche, I made something that our tongues can please by using luxurious, high quality protein. For a culinary aficionado, a game dish as a first course is often considered too intimidating, ”Juna said.

“I try to push the boundaries by creating something familiar and ‘hiding’ the duck’s presence, making it more beautiful. I prepare the duck and mushroom tortellini and combine them with other elegant components that add to the elegance of the meal, ”he added.

The second course consisted of a crab cake, a tartar sauce and a Frissee sorrel with vinaigrette sauce mixed with orange and Johnnie Walker Gold Reserve.

“The second course changes the taste experience because I serve the lighter food and the salad becomes an option. I want to present an extraordinary salad and as a starter I serve giant roasted crab cake, which was very popular when I was working at the world’s leading gourmet seafood restaurant.

After experimenting several times to create a light but bold taste for this course, Juna prepared a Johnnie Walker® Gold Label Reserve gummy candy as a salad dressing.

In the third course, Nishiawa Japanese Ribeye A5 mb10-11 and beef-au-jus sauce with Johnnie Walker® Blue Label were the stars.

“This is the big bang. The velvety Johnnie Walker® Blue Label, which has a very soft taste, goes well with perfectly cooked, high-quality meat, ”said the chef.

“The mixture gives a luxurious, long smoky finish. This is a special meal for a special evening. “

The culinary experience ended with apple compote with lemon biscuit and caramel sauce mixed with Johnnie Walker at the age of 18.

“A taste of smooth vanilla cream from Johnnie Walker® Aged 18 Years really highlights the culinary experience of the graduation course and goes really well with the caramel I made.”

“We prepare cashew butter crumble to match and highlight the almond flavor of Johnnie Walker® Aged 18 Years, which results in a surprising taste of complex but delicious peanut,” he said.

Johnnie Walker Indonesia Marketing Manager Danies Hendrato said, “Johnnie Walker® Super Deluxe is the embodiment of pushing boundaries in the whiskey world. This is the best collection – a collection of rare and incredible whiskeys from several regions in Scotland where Johnnie Walker® was first created. ”

He continued, “So I asked Chef Juna to prepare the best dining experience. Juna is known for being everywhere and limitless in the world of cooking. He is the embodiment of the spirit of pushing boundaries that inspires us. “

.. (Courtesy Johnnie Walker /.)

“Chef Juna experimented with taste and combined Johnnie Walker®’s outstanding blended scotch whiskey with the best of food materials and the art of cooking technology to provide an unparalleled dining experience.”

In response to the invitation, Juna said, “I accept the challenge from Johnnie Walker® to bring the spirit of crossing boundaries to the dining table in a whiskey dinner pairing.”

“I translate the spirit of pushing boundaries by serving favorite dishes and making them special with Johnnie Walker® Super Deluxe. Several cooking techniques and sauces that use Blended Whiskey Johnnie Walker® complement each other and enhance the sensational experience. This is a special celebration for those who want to do good, ”said Juna.

After dinner, Juna shared his favorite recipe, a Johnnie Walker® highball called Johnnie & Ginger: one part Johnnie Walker® Double Black, three parts ginger ale, and a splash of lemon.

“The Johnnie Walker® Super Deluxe Collection stimulates my imagination to make foods and drinks I’ve never made before,” he said.

“Aside from the whiskey pairing menu we have tonight, Johnnie & Ginger is the chosen highball that makes you want to do it over and over again. You can do it yourself at home and enjoy it with your friends and relatives to celebrate a special day or just enjoy a quiet evening. Cheers and have fun, ”he said.

The rare event was sponsored by Diageo, a global leader in alcoholic beverages with an outstanding selection of spirits and beer brands including Johnnie Walker®, Crown Royal, JεB, Buchanan’s, Windsor, Smirnoff, Cîroc, Ketel One, Captain Morgan Baileys, Don Julio, Tanqueray and Guinness.



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