An Evening with Aaron Craze

20130712-031428.jpgScallop Crudo with Pomegranate, Crispy Ginger, Shisho Cress and Coconut

Avid followers of Asian Food Channel would know who Aaron Craze is.  But for those who don’t, Aaron is a celebrity chef who came from a disadvantage background.  He was discovered when he entered and won TV competition Jamie’s Chef.  He then went on to carve a successful career hosting cook shows and even released his own book.

My dinner experience that night was fantastic, the food was good and we manage to converse abit with Aaron.  Nice bloke he is there, no air and very candid.

20130712-031422.jpgBeef Carpaccio with Shaved Pickled Radish with Micro Greens

We started with the a beef carpaccio.  Very simple combination of parmesan cheese, rockets, pickled radish and fresh beef.

But the Scallop Crudo (see header image) was a very nice surprise.  The flavors of the elements layered with each other.  The fresh, succulent scallop was soaked in a yuzu concoction which gave a pleasant delicate citrusy flavor.  Then the bright ginger pops out and it ended off with the sweet coconut  aroma.

20130712-031440.jpgWhite Asparagus, Morel Mushroom and Langoustine, “Four Seasons Eco Garden Lemongrass” Champagne Vinegar Emulsion
20130712-031451.jpgWasabi Crusted Lamb with Braised Chinese Leek

My main was the Wasabi Crusted Lamb.  The execution was near perfect.  The gamey taste of the lamb was subtle and enjoyable while the crust gave the meat an earthy note.

20130712-031457.jpgThai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb

I really liked this dessert.  Impeccable.  The flavors of the Thai Basil were so delicately infused into the cream.  It wasn’t overpowering but it was distinct enough to taste it.

I truly enjoyed the night’s dinner.  Every dish is very well executed and made.

Postnote: #AnythingAlsoEat would like to thank the folks at Four Seasons for being such a wonderful host that night.  And much appreciate to the guys at Fulford for extending this rare invitation to me.

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