Dear Members
This coming October, our Society is going Argentinean Cuisine …. And we will feature one of their best secret, the Argentine beef.
Argentine beef has an intense and unique flavour. Unlike their beer-massaged or corn-fed counterparts in other parts of the world, these cows graze off the land. Grass fed while getting a healthy workout as they move around freely means the animals' meat is lean, healthy and flavourful – but make sure you have a good set of teeth on you because there's a lot of chewing to do. For this event, we will be featuring a very special place known as the Salta Restaurant, opened barely three months ago, to experience this very unique and special beef.
The most famous and popular method to prepare Argentine beef is through use of a Parrilla or charcoal grill. A traditional Parrilla consists of steel racks placed over a glowing charcoal and wood fire. At Salta, a customised 5-metre long charcoal fired grill stands as the spectacular centre-piece in the restaurant and the grill and the beef are the stars of the restaurant. Called the asador, or grill/rotisserie, the contraption is fitted out such that glowing charcoal embers are spread out in one layer and covered by a moveable grill above that can be raised or lowered to control the heat. At any given time, you will see a huge bonfire of burning charcoal and wood chips – the flames dancing away in the middle of the open kitchen. When preparing the beef for the grill, the chef merely seasoned with a touch of sea salt to bring out the best in the beef.
And what better to pair off these wonderful meats with Cabernets from both the New and Old Worlds and the Society has lined up a host of beautiful wines for the evening. Join us for what looks set to be a wonderful experience of Argentine beef with cabernets and the Society thus proudly …
Presents
Cabernet Night @ Salta
Date: 2nd October 2010 (Saturday)
Venue: The Salta Restaurant
Address: 12, Gopeng Street #01-56/57, Icon Village
Time: 7.30pm (Reception), 8.15pm (Dinner)
Price: Member (S$130.00) Guests (S$160.00)
Dress Code: Smart Casual
Limited to 40 pax
Bookings and reservations: Please email: CT Chen at ctchen@acieslaw.com
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment
is received by 27th September 2010.
Menu Selection:
Aperitif
Piper Heidsieck NV
***
Trio de Empanada
Beef & Capsicum, Roquefort & Celery, Prawn & Tomato
Kanonkop Paul Sauer 1994
***
Sopa de Carne
Truffle Scented Beef Broth with Mixed Mushroom
Peter Lehmann Cabernet Sauvignon 1995
***
Ensalada de Jamon
Prosciutto, Fennel, Vine Tomato, Mixed Olive, Arugula &Rasberry Vinaigrette
Chateau Haut Batailley 1996
***
Parrilla
Chorizo de Angosto
Grilled Sirloin with Roasted Rosemary Baby Chat & Tomato
Chateau Lagrange 1996
***
Formaggi Plato
Roquefort, Provolone, Parmigiano & Mixed Berries
St Supery Dollarhide Ranch Cabernet Sauvignon 1999
St Supery Rutherford Cabernet Sauvignon 2000
Wine Selection:
Piper Heidsieck NV
Kanonkop Paul Sauer 1994
Peter Lehmann Cabernet Sauvignon 1995
Chateau Haut Batailley 1996
Chateau Lagrange 1996
St Supery Dollarhide Ranch Cabernet Sauvignon 1999
St Supery Rutherford Cabernet Sauvignon 2000
Regards,
CT Chen
President,
IWFS of Singapore
