Terrific Trio at Tre Forni

Published: 17th March 2016 06:03 AM  |   Last Updated: 17th March 2016 06:03 AM   |  A+A-

HYDERABAD: It’s not often that chefs from different countries sit for a comfy dinner and narrate tales of their mothers’ recipes. Select journalists and food-bloggers were invited for an Italian dinner at Tre Forni, the signature Italian restaurant, Park Hyatt last week. The hotel introduced its first season of Chefs on Tour this March. The experience was of culinary journeys and explorations, of interactive

sessions and workshops. From this year onwards this will become a regular annual event in Hyderabad.

The dinner was a happy combo of cuisine and conversation over plates of Cheese Ravioli and loaves of Focaccia Bread that we dipped in extra virgin olive oil. The candle in the glass lamp glowed as we continued the conversation slicing herb crusted lamb rack served with roasted potatoes.

Chef Grzegorz Odolak from Park Hyatt Chennai shared stories from Poland, his home country as to how berry picking and pickling is the regular affair for cold seasons. He shared, “We make dumplings from a lot of items. For extreme cold winters we go pickle sardines and other fish. When you take it out of jar, even the bones become soft.” Interestingly, while on the job in Chennai he enjoys idlis as the gluten-free diet and loves dosas.

On the other hand, chef Saulo Bacchilega - executive chef at Park Hyatt Goa Resort and Spa he likes rustling cuisine of his homeland, Italy. He finds it healthy and easy to cook as a lot of olive oil is used but warned, “Too much of pasta is not good.” As we dig into succulent Asparagus Tart the conversation drifted to acclaimed movie ‘The Godfather’ and we unleashed questions about Sicily. The chef went on answering wittily.

German chef Lars Windfuhr, executive chef of Park Hyatt, Hyderabad over plates of Seared Scallops and Prawns explained how stollen bread is so German. He cooks a lot of Continental delights, but likes chicken preparations of India. And while we discussed their next day’s workshops and cooking classes the dinner concluded with cups of luscious sorbets in flavours of green apple, papaya, strawberry and with the happy aftertaste of soft-sweet-bitter Tiramisu served in a clear glass.


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