One of the main goals of soda and carbonated drinks advertising is to make the audience feel special. Recall, how one offers to give happiness, another to make food taste better and then there are others which will go as far as making you save your girl from the bad guy. 7Up, a Muslim’s drink and preferred by most Pakistanis, post Denmark evasion, is one of the most selling drinks in this region. Everyone from a diet conscious twenty year old to a Islamic scholar will ask for white, or a 7Up. To celebrate the region and make its customer happy, 7Up organized a chef bonanza, spread over 25 days.
The 7Up Chef’s Bonanza flew in top chefs and entertainers from around the world to perform, cook and serve up exquisite meals in Pakistan’s top most restaurants – Chameleon (Royal Palm), Café Zouk, Café Koel, Café Aylanto, Monte Cristo, and Fuchsia amongst others. To celebrate this year’s event, 7Up had, Chef Giuliano Tassinari from Italy, Chef Fazil Shahreen Bin Ahmad from Malaysia and Chef Fadi el-Reweissati from Lebanon, a internationally acclaimed cigar roller and illusionist, Rosen Roy, who has over 10 years of professional experience in magic performance having entertained a wide array of audiences.
What followed was a interesting mix of evenings at some of the most happening places in the major cities. Chef Giuliano Tassinari amazed the guests with his multi-course meal at Chameleon (Royal Palm), Café Zouk, , with soups – bean soup with pan fried shrimps and pasta, fresh vegetable soup with basil pesto, main courses – red snapper with assorted vegetables in shrimp sauce, rack of lamb with honey sauce and served with rosemary scented mashed potatoes, and desserts – star anise panna cotta with strawberry sauce, tiramisu with coffee cream and almond powder.
Asian Chef Fazil served the guests with his extensive and unique choices in menu at http://eatoye.pk/karachi/fuchsia-zamzama Café Fuchsia. The elaborate 4 course meal began with a spicy yum chicken pot sticker’s soup followed by a difficult choice in starters. Guests could choose between the crab and salmon cakes, the crispy fennel squid, the seafood rice paper rolls or the delicious beef carpaccio. The main course consisted of challenging choices between the seafood vermicelli tom yum, nasi lemak with spicy chicken rendang, the salmon laksa or the BBQ beef bibimbap. Guests could round off the evening with the savory sweet date wontons or the classic mango with sticky rice and coconut cream.
The Lebanese part of the 7Up Chef’s Bonanza kicked off at Café Aylanto in Karachi. Amidst the blowing of a cool breeze and candlelight, Aylanto guests enjoyed a delectable 4 course menu. Guests started off their evening with a selection of cold and hot mezzah platter which included a fresh vegetable, fatuous, tabouleh, hummus, mutable, babaganouge, mouskah, carrot mutable and homemade pita bread. The hot mezzah comprised of kebbeh and deliciously soft and crispy cheese spring rolls. In main courses one could choose between three authentic Lebanese dishes which included the shish tawook, a classic marinated tender chicken specialty, the fish harra with tasty potato hash and spinach, and the elaborately plated lamb ouzi with rice. Anyone familiar with Lebanese cuisine has heard of the famous baklava, and it was this specialty sweet dish along with knafeh with which guests could cap their evening.
Chef Fazil and Giuliano collaborated one evening at Café Zouk Lahore, and wowed the attendees with a fusion of Asian and Italian food and offered soups – Italian Minestrone and the famous Asian Tom Yum Goong, appetizers – tempura prawns, chicken pot stickers, caprese salad and pappardelle. In the main course, Italian risotto with balsamic vinegar and parmesan, chicken breast Milanese style with arugula and cherry tomato salad, sesame seed crusted fish, yummy Malaysian chilli chicken and Japanese chicken teriyaki. One could round off the night with a choice between a lip smacking Panacotta with chocolate and coffee and strawberry sauce or a smooth white and dark chocolate trifle.
Apart from the elegantly prepared meal, guests could enjoy the ever dumbfounding tricks performed by Malaysian magician Rosen Roy and watch expert cigar roller Mercedes Hernandez Orta, here from Habanos Cuba, roll fresh Cuban cigars.
About the Chefs
Chef Giuliano Tassinari has served at the position of executive chef at the Ianua Hotel, Valenza-Italy, Castello di Montegridolfo Hotel Palazzo Viviani Rimini, Italy, Harbour Banquet Conference centre-Lighthouse Restaurant-Oakville, Canada, Le Versant Golf Club Terrebone, Quebec, Canada, Group Hotelier Grand Chateaux Quebec, Canada and the Palazzo Viviani, Pappagallo Restaurant and Da Sandro al Navile Restaurants in Italy. Tassinari was also the executive chef at the The Savarona Cruise, Montreal Canada hosted by Ralph Lauren where he was in charge of the buffet dinner and lunch for a star studded guest list which included Prince Andrew, Sara Ferguson, Jacques Villeneuve, Flavio Briatore, Naomi Campbell, Ms. Tassinari is a proud alumnus of the leading culinary and Hotel Management schools of ITQS Montreal, Canada, Sommelier AIS professional school-Bologna Italy, Institute le Notre Paris, and the Institute of Hotel Management and Tourism.
Fazil Shahreen Bin Ahmad is currently working as the Group Head Chef at the Chaswood Resources Sdn Bhd, the largest multi-concept and multi-format operator in the food and beverage industry in Malaysia. Bin Ahmad joined the Chaswood Resources Sdn Bhd as a section head in 2007 and worked his way up through the ranks of Sous Chef and Head Chef to the position of the Group Head Chef in 2012. He has been a part of the Malaysian & Singapore Food & Culture Festival 2011, the Young Chef Challenge 2006 and he also won a bronze medal in the Gourmet Team Challenge of Culinaire Malaysia 2005. Chaswood Resources Sdn Bhr operates 12 brands including 4 international franchises, 53 restaurants, cafes, bars and loungers with over 1200 employees who serve almost 5 million guests annually across Malaysia and Singapore. Bin Ahmad overlooks Chaswood Resources’ four high running restaurants, namely, The Apartment Restaurant, Malones Irish Pub & Restaurant, Italiannies Restaurant and Baci Café.
In Egypt, Fadi El-Reweissati has been the Lebanese Chef, Executive Sous Chef & Executive Chef at Sheraton Hotel, Sharam el Sheikh, Personal Chef to the Egyptian Minister of Transportation and the Oriental Chef at the opening of Four Season Cairo Nile Plaza where he had been in charge of the main kitchen, banquets & Lebanese cuisine. El-Reweissati has been at the rank of Executive Chef and Executive Sous Chef for many years as he has served in leading international hotels including the Swiss Bel Hotel and the Sheraton Hotel & Resorts in different countries across the Oriental world. He has also worked comprehensively as an Oriental Chef for the Four Seasons in Riyadh and Sheraton Riyadh Hotel &Towers where he overlooked the main kitchen, Lebanese Restaurant and the banquets.