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You are here: Home / Out and About / Grazing Asia Supper Club a Photo Essay

September 30, 2011 By May EatCookExplore Leave a Comment

Grazing Asia Supper Club a Photo Essay

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Recently, The London Foodie, Love Leluu, Meemalee and I put on an Asian Supper Club, Grazing Asia, for Jamie Oliver’s Fifteen Foundation. My earlier post talked about how this came about and this post is all about what happened on the day.
Since the event, our new Grazing Asia site has been updated with some stunning images courtesy of Paul Winch Furness. We have added a massive list of dates for Grazing Asia events over the next few months which comprise of supper clubs, cooking lessons, cooking clubs and other fun stuff.
Here is a photo essay of the day, documenting how a bunch of amateurs produced a supper club on the fly.
10am The 2 test kitchens above the Fifteen Restaurant are all set up for prep. We had one of the Fifteen trainees and a Fifteen alumni helping us out. While Danny McCubbin, Jamie Oliver’s Editor is managing everyone.
Grazing Asia Supper Club
Grazing Asia Supper Club
11am It’s getting a bit frenzied, all hands on deck.
Grazing Asia Supper Club
Chopping.
Grazing Asia Supper Club
Sifting, frying.
Grazing Asia Supper Club
12 noon It’s all heating up, meat is being roasted, noodles soaked, vegetables chopped, tables set. More Fifteen staff turn up to help with Front of House.
Oozing.
Grazing Asia Supper Club
More chopping.
Grazing Asia Supper Club
The calm before the storm.
Grazing Asia Supper Club
About 2pm: Guests begin to arrive, the wine is served and the fun begins
Grazing Asia Supper Club
Grazing Asia Supper Club
Grazing Asia Supper Club
Grazing Asia Supper Club
At about 2.30 the first course is served :
Japanese – Seared Tuna with Yuzu Ponzu & Sesame Dressing
Seared Tuna with Yuzu Ponzu & Sesame Dressing

Seared Tuna with Yuzu Ponzu & Sesame Dressing

Second Course Burmese Fishball Salad aka Nga-pè Thoh(k)
Grazing Asia Supper Club
Grazing Asia Supper Club

Sneaking a quick bite in between service

Service moves along smoothly with all the dishes served on time and with the minimum of drama. No major catastrophes so far.
Next was the Vietnamese course : Baked Crispy Pork Belly with Banh Cuon, Pickled and Fried Shallots with Vietnamese Cured Ham, Thai Basil and Coriander
Grazing Asia Supper Club
Grazing Asia Supper Club
Lastly Malaysian Laksa, a curry noodle dish. We needed a whole production line to get this dish plated, soup ladled and served.
Grazing Asia Supper Club
Grazing Asia Supper Club

Joe check out the vat of laksa soup

Grazing Asia Supper Club
We had overestimated the amounts of laksa to prepare that we had so much extra. Lots of people had second helpings.
For dessert we had Green Tea Pannacotta, made by the chefs at Fifteen.
Green Tea Pannacotta
About 5pm
We pulled it off. Food arrived swiftly and without too much delay between course, conversation was buzzing, the wine was flowing. The first Grazing Asia event was done. The team at Fifteen were amazing to work with and their help made the event a real success. We raised a ton of money for the Fifteen Foundation. The Grazing Asia team had a real blast and we want to do more events like this.
Grazing Asia Supper Club
To book a seat at one of the next Grazing Asia events check out the Grazing Asia events page.
Read more reviews of the Grazing Asia Supper Club :
Jamie Oliver
Hungry In London
Wai Yee Hong
Fernandez & Leluu
Hot & Chilli
Note: All images that are not watermarked are courtesy of Paul Winch Furness, food photographer extraordinaire.
Thanks to all our friends helped us with ingredients, wine and  photography.

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Filed Under: Out and About Tagged With: Asian Supper Club, Baked Crispy Pork Belly with Banh Cuon, banh cuon, Grazing Asia, Grazing Asia Supper Club, Jamie Oliver's Fifteen, Jamie Oliver's Fifteen Foundation, Pickled and Fried Shallots with Vietnamese Cured Ham, Seared Tuna with Yuzu Ponzu & Sesame Dressing, Thai Basil and Coriander

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