Singapore Airlines launches International Culinary Panel cookbook with charity gala dinner
Book signing event to be held at Borders tomorrow (Saturday, 10 July 2010) to celebrate cookbook launch
12 July 2010 - Singapore Airlines will officially launch its cookbook, Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel (ICP), this evening at the Singapore Airlines ICP Cookbook Charity Gala Dinner.
Aspiring cooks will also get a chance to interact with some of the world-renowned chefs who contributed recipes to Above and Beyond at a book-signing event at Borders at Wheelock Place tomorrow (Saturday, 10 July 2010), from 2pm to 4pm. Five of the chefs featured in the cookbook will be there to autograph customers’ copies of Above and Beyond and share their culinary tips.
Singapore Airlines has pledged to donate the net proceeds from the sale of Above and Beyond, accumulated from its launch to the end of the year, to Singapore’s Community Chest, a non-profit organisation that channels funds to assist the less advantaged in the community. Part of the donation will benefit the Straits Times Pocket Money Fund and the Business Times Budding Artists Fund. In addition, the Airline is donating the amount raised from the sale of tables, auction and raffle draw at tonight’s gala to the charity organisation.
The eagerly awaited ICP cookbook will be officially unveiled this evening in an elegant and enchanting event, graced by His Excellency President Nathan and Mrs Nathan. Eight ICP chefs whose tantalising recipes are found in Above and Beyond, namely Sam Leong from Singapore, Georges Blanc from France, Sanjeev Kapoor from India, Matt Moran from Australia, Yoshihiro Murata from Japan, Alfred Portale from the US, Yeung Koon Yat from Hong Kong and Zhu Jun from China, will be present at the gala dinner to mingle with guests and lend their support to the charitable cause. Also present to share his passion and expertise on wines is one of the Airline’s wine consultants, Michael Hill-Smith from Australia.
With the presence of celebrated chefs and a wine master, the celebration of the launch of the ICP cookbook would not be complete without gourmet food and fine wines. On the menu are sumptuous dishes found in the cookbook such as a spice-infused Crab Curry Patta by Sanjeev Kapoor and a refreshing Wagyu Beef Shabu Shabu by Yoshihiro Murata. The main course includes Muscovy Duck Breast with Fennel-Apple Salad and Corn Cake, a re-interpretation of an all-American recipe by Alfred Portale, and Seared Cold Water Scallops Topped With Salted Egg Yolks and Conpoy, a rich and flavourful dish by Sam Leong. As guests indulge in the gourmet dishes, they may enjoy a medley of popular songs from Kylie Minogue, The Beatles and many more, performed by the multi-talented cabin crew who form the Singapore Airlines Cabin Crew Performing Arts Circle.
A silent auction will be conducted during the course of the dinner. Among the exclusive items available for bidding are three very special copies of Above and Beyond, signed by His Excellency President Nathan as well as the chefs, a replica of a Formula One racing helmet autographed by Lewis Hamilton and bottles of rare vintage wines. Also available for bidding is the exquisite Hennessy Beauté du Siècle, a limited edition treasure chest crafted by more than ten artists and craftsmen. The treasure chest comes with a fine collection of unique items including a Givenchy-designed carafe and four Murano glasses whose stems boast inserted gold leaf and a special cognac presented in a Baccarat crystal decanter. Guests may also try their luck at a raffle draw where the lucky winner will walk away with a pair of First Class tickets to any Singapore Airlines destination.
All current ICP chefs have also contributed in kind to raise funds for the Community Chest. This includes sponsorship of “Chef’s Experience” packages of specially created menus, complemented with wines and personal cooking classes.
Aspiring cooks who would like to do their bit for charity and to re-create gourmet dishes at home can purchase Above and Beyond from Borders, as well as Times Newslink, Times Travel and Relay stores in Changi Airport. Customers overseas may purchase the cookbook online at www.krisshop.com or from the KrisShop catalogue. All customers who purchase Above and Beyond online or via the KrisShop catalogue on or before 31 December 2010 will enjoy free delivery of the cookbook, sponsored by United Parcel Service (UPS).
About Singapore Airlines’ ICP Cookbook
Stylishly designed with clear recipe instructions, Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel boasts a collection of 50 delectable recipes contributed by ten celebrated chefs from ten gourmet centrals, including:
Georges Blanc from France
- Sanjeev Kapoor from India
- Sam Leong from Singapore
- Matt Moran from Australia
- Yoshihiro Murata from Japan
- Alfred Portale from the USA
- Gordon Ramsay from the UK
- Zhu Jun from China
- Nancy Oakes from the USA (retired from the ICP in 2008)
- Yeung Koon Yat from Hong Kong (retired from the ICP in 2008)
This unique culinary volume also includes chefs’ profiles for readers to find out more about each of the ten culinary stars’ achievements and kitchen philosophies, colour photographs to provide cooks with ideas on presentation and plating, menu suggestions to help home cooks put together a gourmet meal from starter to dessert with ease and finesse, and a glossary of ingredients, complete with pictures, so domestic cooks can learn more about the various ingredients used in the recipes.
About Singapore Airlines’ International Culinary Panel
Singapore Airlines’ International Culinary Panel was set up in 1998. Comprising award-winning chefs of global stature, the Panel works closely with the Airline’s own chefs, to specially create the unique selection that is available for customers in all three classes on board. The Panel of internationally celebrated chefs currently includes Sanjeev Kapoor of India, Georges Blanc of France, Sam Leong of Singapore, Matthew James Moran of Australia, Yoshihiro Murata of Japan, Alfred Portale of the United States, Gordon Ramsay of the United Kingdom and Zhu Jun of China.
