A
s the Kingdom geared to engage
in the excitement surrounding
one of the country’s most thrilling
events on its calendar, the Formula
One Grand Prix, the hospitality and
F&B industry was fully prepared to serve
the visitors and residents a thrilling
and tantalising experience to add to
their fast-paced weekend. Visiting
Bahrain once again, this time during
the Formula One weekend, Wolfgang
Puck returned to the Four Seasons Hotel
which houses his three spectacular F&B
outlets CUT, re/Asian Cuisine and Blue
Moon Lounge, to welcome diners from
across the region and indulge them in
the finest gourmet cuisine made at the
hands of the culinary maestro himself
with the assistance of his on-the-ground
team. Chef Wolfgang Puck spoke to
Perle Magazine about his latest visit,
new culinary changes brought about in
his restaurants, and how he continues
to evolve his cuisine to ensure that with
every visit, diners experience an exciting
gastronomic journey.
Bahrain has long been famous for
ts precious pearls, adorned by many
across the world. But agriculture has
also emerged as an eminent part of the
Kingdom’s rich heritage, with the local
farms boasting a wide selection of fruits,
vegetables, livestock, plants and more.
Looking to explore and take advantage of
the agricultural gems of the country, Chef
Wolfgang’s stay included a visit to one
of the local farms where he picked fresh,
organic produce to use in the dishes he
prepared at his restaurants for guests and
media representatives over the course of
his 3-day stay. Serving a rich selection of
dishes to the diners and allowing them to
experience the delicious food created at
the hands of the culinary maestro himself.
Treated to delectable bites such as goat
milk ricotta crostini with local cherry
tomatoes and basil aioli, burrata crostini
topped with fava beans, homemade potato
chips, asparagus and goat milk soup, and
risotto arancini. Using local ingredients
to create the dishes, Chef Wolfgang Puck
and Executive Chef of Four Seasons Hotel
Bahrain Bay, Brian Becher, worked together
to create an enticing spread for the diners.
The chefs explained that the ricotta and
soup were made using the goats’ milk from
the peninsula farms in Bahrain, adding that
is it important to use local ingredients to
ensure freshness and a hint of local flavour,
without compromising the signature tastes
of each dining outlet. “I like to incorporate
the local in my dishes,” Chef Wolfgang
Puck says, and adds that it is important
to support the local agriculture of the
country as the produce here is rich, and
if ingredients are readily available here
fresh it is not necessary to import them
from elsewhere. Going back to his roots
and bringing traditional Austrian flavours
to Bahrain, guests at the pre-race BBQ
Party at the Four Seasons Hotel were also
treated to traditional Austrian dessert,
Kaiserschmarr’n – a fluffy, sweet, thick
pancake – topped with Bahraini strawberry
compote. Along with serving a hearty mix
of signature dishes, Chef Wolfgang Puck
also experienced authentic local flavours at
the hands of a Bahraini chef who prepared
for him a biryani. Enjoying the experience,
the chef explained it was his first time
having someone cook traditional Bahraini
food in front of him.
Alongside serving special dishes over
the course of his stay, Chef Wolfgang
Puck explains there were changes also
brought to the CUT dining and brunch
menu offering customers a delicious
new selection of classic American dishes,
signature drinks, and more. He explains he
worked closely with Chef Brian to curate
a menu that would appeal to the different
taste preferences of the diners. Also
bringing about culinary changes in re/Asian
Cuisine, Chef Wolfgang says diners can also
experience the newly added dumplings or
can indulge in the Mei Yue Nights every
first Tuesday of each month where they can
savour the delicious world of Asian street
food culture with the Chef’s modern twist.
While creating new dishes for his
restaurants, Chef Wolfgang explains
that it is important to first get all the key
ingredients together and at his level
of expertise putting together various
ingredients is almost akin to painting on
a blank canvas and mixing the colours,
knowing which colours – or ingredients
– work with their complementary
counterparts. “I always tell people not to
follow the recipes. Alter it to your liking
otherwise you risk not enjoying it that
much. And once you get used to cooking
the dishes, you will eventually perfect
them”, the chef advises.
MARCH - APRIL 2017
Perle
109