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Follow on Google News | Artisan Benito Plasschaert's Luxury Homemade Charcuterie Delicacies At Grand hyatt Seoul...The Deli at Grand Hyatt Seoul has invited Belgian Master Charcutier Benito Plasschaert to present a variety of his hard-to-find, premium homemade delicacies, for two weeks only, from 26 November to 9 December 2012...
By: Grand Hyatt Seoul These exquisite delicacies which are the creations of master charcutier Benito Plasschaert, include homemade sausages and hams, pâtés (a minced paste of ground meats and seasonings, used as a spread on bread), terrines (a mixture of coarsely chopped meats, served cold), rillettes (cubed meats cooked in fat, used as a spread on bread), and meatloaves (ground meat baked into a loaf shape). As a cosmopolitan artisan devoted to developing new products, Benito will be presenting novel charcuterie items prepared with the finest quality ingredients, such as lavender and honey-infused ham, Italian-style parmesan and garlic ham, foie gras mushroom pâté made with duck and pork liver, white wine-infused rillettes, cheese and raisin meatloaf, truffle oil-infused foie gras terrine, and homemade salami made with cheese and rum. With over 45 years of experience leading to his current position as a master charcutier, Benito Plasschaert has won awards in numerous countries, including Netherlands, Belgium, Germany, Switzerland, France and United States of America. He has also served the presidents and royalty of Belgium, Netherlands, United Kingdom of Great Britain and Denmark. Once the youngest master butcher in Belgium, Benito is currently working on developing new recipes for meat products as well as educating and training other charcutiers. Master Charcutier Benito Plasschaert’ For more information, please visit http://seoul.grand.hyatt.com, call 02 799 8167. End
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