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.
11am It’s getting a bit frenzied, all hands on deck.
Chopping.
Sifting, frying.
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.
More chopping.
The calm before the storm.
About 2pm: Guests begin to arrive, the wine is served and the fun begins
At about 2.30 the first course is served :
Japanese – Seared Tuna with Yuzu Ponzu & Sesame Dressing
Seared Tuna with Yuzu Ponzu & Sesame Dressing
Second Course Burmese Fishball Salad aka Nga-pè Thoh(k)
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
Lastly Malaysian Laksa, a curry noodle dish. We needed a whole production line to get this dish plated, soup ladled and served.
Joe check out the vat of laksa soup
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.
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.
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 :
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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