The latest in a series of innovative culinary events was held last week at the Harbour Restaurant in Bucharest, under the banner “Fusion Not Confusion”. Certified Master Chef Henrik Sebok, of the Howard Johnson Grand Plaza Hotel, prepared an eclectic menu that included cinnamon and herb cured king salmon, crystalline; chicken supreme sous vide; surf and turf (a main course in American cuisine that combines seafood and meat); and “chocoberry”. Alcoholic accompaniment came from Cezar Ioan of Vinul.ro, who paired the courses with appropriate bottles from Crama Oprisor: La Cetate Chardonnay and La Cetate Merlot.
The occasion was the third in a series of six, involving different cuisines and chefs. The first event, held in April, was Chinese Night with Chef Tushin of Wu Xing. This was followed by Italian Night, which marked the beginning of Italian Week at the end of May. This month will see the focus switch to the subcontinent, when the Harbour will host Indian Night, featuring Chef Krishna Bohat of the Red Angus Steakhouse, while in August Executive Chef Arnaud Dunand Sauthier from Epoque Hotel will host French Cuisine Night. Details about the September event have yet to be revealed.
The organizer of the event is the Harbour Restaurant, in partnership with Horeca and Vinul.ro Magazines, and the idea is to give the chefs a different challenge and clientele. “The concept is about taking the chef out of their own comfort zone, the places they work every day, and presenting them and their cooking to another type of consumers, consumers who don’t usually go to those restaurants and so don’t know who the chefs are. If the food is good, who is cooking is not important,” said Eugenia Budurea, senior editor at Horeca Romania.