Italian Food at the beach
Source: Vijay Times, BVT- Pg 4.
Copyright © 2005 Puja Goyal.
Lately, there has been a change in the way restaurants present themselves. Yesterday, restaurants wouldn't hesitate to mix n match all kinds of cuisine available in the market, to cater to every customer… Today restaurants pride themselves in serving authentic food.
Restaurants like Olive Beach have given a new dimension to menu cards, presentation, and quality of food. Chef Max elaborates, "We don't have a menu card in our restaurant. We believe in providing fresh food, be it meat, vegetables or sea food. No one can beat a live lobster, can they? We serve what is available in the market that day." Restaurants nowadays hire international and foreign chefs, to cook up meals that can be as authentic as the original. "We believe in serving our customers the real thing! So, Italian food will be the way Italians make it and no other way!" says, A.D. Singh (partner Olive Beach). Chef Max adds, "I had a couple in my restaurant who wanted to mix menus and wanted to add something to a particular course which didn't fit in. I asked him if only he can dish out chocolate biryani, then will I be more than happy to add those ingredients. What people do not understand is that every region and food has a particular flavor… and if you are there to experience that flavor, then you shouldn't mix it up …"
Besides changes in the dance of dining, restaurants like Olive Beach are introducing new events under the term concept management. Olive Beach has carnivals and festivals every month with basic themes in mind, and this March the theme was Italy. Olive Beach ushered in an Italian Workshop from the 29th of March 2006, called "La Dolce Vita". The restaurant was decorated like an Italian Market place (called Salumeria) and was engineered by Chef Max and executed by the Olive team under the guidance of Chef Manu Chandra.
La Dolce Vita is followed by a two week theme based night where Chef Max would offer an authentic Italian a la carte menu. Special theme based evenings include the T Bone Steak Nite (30th March 06), Wine and Food Pairing (31st March 06), Sea Food Grill Night (1st and 8th April) and Chocolate Night (4th April 06), Sunday Italian Brunch (2nd and 9th April 06). On April 5, 06 there will be a Pasta Workshop for those who wish to learn the fine art of Italian cooking from Italian Chef Max Orlati. You can make reservations for the Italian Workshop at Olive Beach, Tel: 41128400.
Dining out can be an experience, with no menu cards, a great chef you can trust with your appetite, and a celebration of authenticity and food… carnivals et all.
AD SINGH, CHEF MANU SHARMA, AND CHEF MAX ORLATI
ITALIAN THEMED BAR..
Copyright © 2005 Puja Goyal.
Lately, there has been a change in the way restaurants present themselves. Yesterday, restaurants wouldn't hesitate to mix n match all kinds of cuisine available in the market, to cater to every customer… Today restaurants pride themselves in serving authentic food.Restaurants like Olive Beach have given a new dimension to menu cards, presentation, and quality of food. Chef Max elaborates, "We don't have a menu card in our restaurant. We believe in providing fresh food, be it meat, vegetables or sea food. No one can beat a live lobster, can they? We serve what is available in the market that day." Restaurants nowadays hire international and foreign chefs, to cook up meals that can be as authentic as the original. "We believe in serving our customers the real thing! So, Italian food will be the way Italians make it and no other way!" says, A.D. Singh (partner Olive Beach). Chef Max adds, "I had a couple in my restaurant who wanted to mix menus and wanted to add something to a particular course which didn't fit in. I asked him if only he can dish out chocolate biryani, then will I be more than happy to add those ingredients. What people do not understand is that every region and food has a particular flavor… and if you are there to experience that flavor, then you shouldn't mix it up …"
Besides changes in the dance of dining, restaurants like Olive Beach are introducing new events under the term concept management. Olive Beach has carnivals and festivals every month with basic themes in mind, and this March the theme was Italy. Olive Beach ushered in an Italian Workshop from the 29th of March 2006, called "La Dolce Vita". The restaurant was decorated like an Italian Market place (called Salumeria) and was engineered by Chef Max and executed by the Olive team under the guidance of Chef Manu Chandra.
La Dolce Vita is followed by a two week theme based night where Chef Max would offer an authentic Italian a la carte menu. Special theme based evenings include the T Bone Steak Nite (30th March 06), Wine and Food Pairing (31st March 06), Sea Food Grill Night (1st and 8th April) and Chocolate Night (4th April 06), Sunday Italian Brunch (2nd and 9th April 06). On April 5, 06 there will be a Pasta Workshop for those who wish to learn the fine art of Italian cooking from Italian Chef Max Orlati. You can make reservations for the Italian Workshop at Olive Beach, Tel: 41128400.
Dining out can be an experience, with no menu cards, a great chef you can trust with your appetite, and a celebration of authenticity and food… carnivals et all.
AD SINGH, CHEF MANU SHARMA, AND CHEF MAX ORLATI
ITALIAN THEMED BAR..
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