This talk-of-the-town gastronomic extravaganza would not have been realised without the initiative, generosity and passionate orchestration of the two entrepreneuring sisters and proprietors of Gourmet One and Beverage One – Nuntiya Hame-unggull and Patcharin Hame-ung-gull who supply the finest imported ingredients for the benefit gala.

The Tourism Authority of Thailand (TAT), represented this year by Mr Sugree Sithivanich, Director of TAT’s Advertising & Public Relations Department, has confirmed support once again for this “meaningful endeavour that touches the lives of those in need as much as it enables us to indulge in our passion for great food.

The inaugural “Bangkok Chefs Charity”, first-of-its-kind fundraiser in the hospitality industry, was launched in 2009 and successfully raised a total of Baht 3,464,492.63. The concept is to combine the skills of culinary heavyweights from leading hotels in Bangkok and Phuket, led by the most senior and seasoned Mandarin Oriental, Bangkok’s own Celebrity Executive Chef Norbert Kostner, to create an haute gourmet 9-course cuisine using the finest ingredients from the Royal Project in Chiang Mai (of which Chef Norbert is an advisor) and the best international sources generously provided by Gourmet One and Beverage One. The event is also a great opportunity to showcase the quality, creativity and distinct style of Bangkok’s foremost food and beverage professionals.

As regards the “2010 Bangkok Chefs Charity Gala & Auction”, 19 executive chefs from participating hotels will pair up and combine their best efforts to cook up such meticulously crafted gastronomic creations as: “Foie Gras and Spiced Chocloate with Wild Hibiscus Flower”; “Japanese Sea Scallop and Fennel-leek Confit”; “Roast Canadian Lobster with Aniseed-Saffron and Verjus Emulsion, Silver Chard Crescent and Chorizo Crisp” and “Slow Roast Fillet of Wagyu Beef with Ragout of Girolle Mushrooms, Sweet Corn and Sauce Financiere”, to name but a few.

Each dish will be paired with some of the finest wines and champagne provided free of charge by suppliers with charitable hearts comprising: Central Wine Cellar (Duval-Leroy, Brut Champagne, France); Wine Gallery (Riesling Spatlese “Graacher Himmelreich”, Joh. Jos. Prum 2004, Mosel, Germany); Comte de Sibour (Chenin Blanc, False Bay 2009, South Africa); G Four (Pinot Grigio, Livio Felluga 2008, Friuli, Italy); Beverage One (Chardonay-Viognier Botalcura 2006, Central Valley, Chile); Vanichwathana (Pouilly-Fuisse, Joseph Drouhin 2007, Burgundy, France); Cha Mark (Chateau Coutelin-Merville 2000, Cru Bourgeois, Saint-Estephe, France); and Siam Winery (Muscat Monsoon Valley 2009, Hua Hin Hills, Thailand).

Siam Winery, represented by Mr Kim Wachtveitl, Director of Business Development, even went one step further, all in the name of charity, to invite the multi-talented aristocratic fashion designer, illustrator and art teacher, M.L. Chiratorn Chirapravati (“Kru To”) to draw a special label for the Monsoon Valley Muscat to be served with dessert in the form of a cute, smiling, young elephant, in line with the theme of benefiting underprivileged children combined with the home-grown origin of the wine. Kru To commented that the inspiration came from “things around us in general, and the elephant is something that I draw often because it is an animal loved by everyone in Thailand.”

One of the highlights of this year’s event is a special flower theme and decoration by engineer turned floral artist, Mr Sakul Intakul who boasts a folio that includes Royal commission by Her Majesty Queen Sirikit amongst numerous other notable credits.

Another highlight of the evening and most talked-about topic at the charity bash will be the fund-raising auctions to be conducted by lovely news presenter extraordinaire Patchari Raksawong and talented radio and television host Varin Sachdev.

Services of the participating chefs will go under the hammer for a total of 9 fundraising charity auctions: The 8 auctions offering each winner a gourmet meal for six persons by a selected pair of executive chefs will kick off with a starting bid of 20,000 Baht. The prize for the grand auction whose bidding starts at 100,000 Baht comprises a four-man chef brigade to create a superb dining experience for 10 diners at the winner’s home or chosen venue. All ingredients will be provided by participant hotels.

Tickets are at 7,900 Baht nett per seat (for tables of 10), and at 25,000 Baht nett per seat for the head table.

Part of the proceeds from sales of tickets and fund-raising auctions during the course of the dinner will go towards Border Patrol Police schools under the Patronage of Her Royal Highness, and the remaining to benefit underprivileged children at selected schools in Northeastern Thailand/Isaan.

The event will kick off with a grand, welcome champagne cocktail reception from 6.00 pm until 6.30 pm in the foyer of the Royal Ballroom. As regards entertainment, versatile pianist and artist Tony Payne from Centara Grand & Bangkok Convention Centre and Krungthep Light Orchestra (www.klothailand.com) will take turns providing background music during dinner.

"Madame Burgaud duck" served with a refined orange jelly
Semi dried tomato macaron filled with chive goat's cheese
"Moelleux" of crab meat, dill, martini and red onion
Olive oil broad beans, beetroot confit
Involtini of pimentos with schiacciata, rocket pesto, tapenade and pecorino crisp
Seared Atlantic salmon with wakame, daikon and Japanese vinaigrette
Tuna, spiced coconut and pomelo tartar in cone with purple sweet potato crisp
Mieng kway teow, prawn, lime, ginger, peanut, cashew nuts,
chili and tamarind sauce wrapped in rice noodle
Duval-Leroy Brut NV, Champagne, France
Chef Marshall Orton, Chef Gael Lardiere, Chef Roberto Conrad & Chef Michael Gremer
***

Duck and foie gras ballotine, apple mustard and cèpe dust
Foie gras in spiced chocolate with wild hibiscus flower
Riesling Spätlese ‘Graacher Himmelreich’, Job. Jos. Prüm 2004, Mosel, Germany
Chef Martin Faist & Chef Leslie Stronach
***

Yuzu scented ocean trout ‘sous vide’, Ikura salsa, endive tatin, herb and ginger vinaigrette
Sauvignon Blanc, False Bay 2009, South Africa
Chef Michel Breliere & Chef Nicolas Schneller
***

Japanese sea scallop and fennel-leek confit
Pinot Grigio, Livio Felluga 2008, Friuli, Italy
Chef Dieter Ruckenbauer & Chef Philippe Gaudal
***

Summer truffle and zucchini cannelloni with mozzarella 'burrata' fondue and micro basil
Chardonnay/Viognier, Botalcura 2006, Central Valley, Chile
Chef Stefano Artosin & Chef Philippe Derrien
***

Roast Canadian lobster with aniseed-saffron and verjus emulsion,
silver chard crescent and chorizo crisp
Pouilly-Fuissé, Joseph Drouhin 2007, Burgundy, France
Chef Norbert Kostner & Cheff Erwin Eberharter
***

Refreshing Darjeeling and sopadilla sorbet
Chef Denis Lartigue
***

Slow roast fillet of Wagyu beef with ragout of girolle mushrooms,
sweet corn and sauce financière
Château Coutelin-Merville 2000, Cru Bourgeois, Bordeaux, France
Chef Nam Nguyen & Chef Anthony Dawson
***

Chiang Mai passion fruit with Samui coconut and Valrhona Ivory chocolate
Muscat Monsoon Valley 2009, Hua Hin Hills, Thailand
Chef Lucas Glanville & Chef Philip Sedgwick
***

Hand dipped chocolates, petits fours and mignardises
Selection of Ronnefeldt teas and Lavazza coffee
Dusit Thani & Centara Grand

For more information and reservations, please contact Gourmet One/Beverage One
Tel: 02 950 4409, 02 950 1980 or 086 345 5883
E-mail: bcc2010@gourmet-one.com

Khun Rachanee (F&B Dept.), Mandarin Oriental, Bangkok
Tel: 02 659 9000, ext. 7302