Monday, May 13, 2019

Celebration of Modern Italian Cuisine with Michelin Star Chef Beppe De Vito

Delhi, May, 2019: All Things Nice presented an evening that celebrated Modern Italian Cuisine by Michelin Star Chef Beppe De Vito and Chef Mirko Febbrile – Head Chef at Braci, as they teamed up with the extraordinary culinary team of the JW Marriott New Delhi Aerocity. Chef Beppe De Vito has built numerous dining destinations in Singapore. His private kitchen Braci received its first Michelin star in 2017 and retained it in 2018. The guests for the evening were treated to a fantastic 6 course dinner prepared by Chefs Beppe and Mirko and paired with Glenfiddich and The Balvenie single malts by Sommelier Nikhil Agarwal, Founder All Things Nice. The culinary team at the JW Marriott New Delhi Aerocity did an outstanding job under the leadership of their Executive Chef Sandeep Pande and their Executive Sous Chef, Gagandeep Singh Bedi. The JW Marriott New Delhi Aerocity played perfect host throughout the evening and joined us in giving guests an elevated culinary experience. 

This exquisite dinner was paired with unique and experimental variants of Glenfiddich and The Balvenie by Sommelier Nikhil Agarwal, including Glenfiddich IPA Experiment, Glenfiddich Project XX, Glenfiddich 12 YO, Glenfiddich 15 YO, Glenfiddich 18 YO and The Balvenie DoubleWood 12 YO.

Guests for the evening included: Mathieu Jouve-Villard – Director – Credit Industriel et Commercial, Danny Carol – Gurkha Brand Ambassador, Jessica Nio & Freek Jan Frerich – Senior Policy Advisor for Netherlands Ministry of Economic Affairs, Mr & Mrs Rimmer, Mr & Mrs Homrighausen, Radhika & Ajay Relan – Executive Chairman & Founder – CX Partners.

Our partners for this event included our title sponsor Shaze, JW Marriott New Delhi Aerocity, Glenfiddich and The Balvenie and Gurkha cigars.

The guests enjoyed the following menu:

Amuse Bouche
Mozzarella Gnudo, Tomato, Basil, Sumac
Sunchoke, Pumpkin Seed Pesto, Parmigiano, 25 YO Balsamic
Potato Skin, Truffle Mousseline

Glenfiddich IPA Experiment, Speyside, Scotland

1st course
Spring Garden, White Miso Bagna Cauda, Fennel Pollen

Glenfiddich 12 YO, Speyside, Scotland

2nd course
White Asparagus, Burrata, Pickled Pesto and Hazelnuts (v)

The Balvenie DoubleWood 12 YO, Speyside, Scotland

3rd course
Lobster Tortelli, Delica Pumpkin, Fermented Truffle
Chard Tortelli, Delica Pumpkin, Fermented Truffle

Glenfiddich 15 YO, Speyside, Scotland

4th course
Duck, Pistachio, Artichoke, Smoked Yolk and Marsala Jus
Eggplant, Pistachio, Artichoke, Smoked Yolk and Balsamic

Glenfiddich 18 YO, Speyside, Scotland

5th course
Capri, Chocolate, Caramel, Coffee and Bay Leaf Gelato

Glenfiddich Project XX, Speyside, Scotland

Petit Fours
Burnt Apple Tartlet and Fig & Vincotto Praline

Sommelier Nikhil Agarwal of All Things Nice on the dinner: ‘This dinner was extremely exciting for us because we got to break the rules by pairing modern Italian cuisine with the experimental single malt whiskies from Glenfiddich and The Balvenie. For us, the success of these dinners is directly dependent on the pleasure our guests derive from the food and drink experience. Chef Beppe did an outstanding job with the 6 course dinner and the single malt whiskies paired perfectly well.’ 

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