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Posted On: 23 November 2011 02:48 pm
Updated On: 12 November 2020 02:11 pm

Sharq Village and Spa holds culinary festival

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Doha’s Sharq Village and Spa will hold a four-day ‘Good Life 2011’ culinary festival starting today at its Al Wanis Terrace restaurant. The festival features a series of dinner events presented by some master chefs from top hospitality destinations across the world. At a briefing at the village’s Al Dana Restaurant, held in the presence of visiting chefs, the Village and Spa officials said the food festival would give an opportunity for the country’s restaurants to savour quality food prepared by some of the leading names in the hospitality industry. “We have a very exciting line up of some of the finest culinary master chefs”, said Village’s executive Chef Hassan Abdallah. “They are dedicated to showcase their signature creations during the week.” The festival kicks off with a cocktail reception featuring canapés prepared by the resident culinary team in the dramatic setting of Al Wanis Terrace overlooking Doha Bay. After the launch event tonight, there will be a series of dinners at Al Dana, each led by one of the visiting chefs. Guests can explore during the dinner events and chefs tables coastal seafood delights highlighting the main theme of the restaurant. The multi award-winning chef Doxis Berkis, executive chef of The Westin Resort and The Romanos Luxury Collection, will bring to fore his vast experience on presenting top quality food, combining Mediterranean flavours with Greek techniques. Chef Theodoros Karinos, a winner of the gold medal at the fifth Greek National Gastronomic Competition in 2007 and holder of two Michelin stars, will showcase his unique fusion cuisine of Greek and Mediterranean cooking styles on each plate he serves. Besides providing an opportunity for food lovers to savour food prepared by her team, Chef Antje Rauterberg from The Ritz-Carlton, Berlin will also host a cooking class during the festival. The Village’s director of sales and marketing Rami Farhat, director of food and beverages Yucel Eltuban, and director (PR) Claudia Hardt also spoke.