|Norwegian Gastronomic Delights with Chef Markus Peter Dybwad|
|I'm Angus Steakhouse|
This Norwegian food promo will feature two lunch and two dinner set menus. Salmon Carpaccio, Pan-fried Red Fish or Salmon, Neck of Lamb Braised in Wheat Beer. Pan-Roasted Fillet of Brill, Grilled Fillet of Monkfish, CAB Beef Sirloin on Sauteed Cabbage and Cloudberry Mousse are only a few of the dishes offered in the menus.
|Royale of Norwegian blue mussels|
|Chateau Bonnet Blanc 2012|
The 29 year old Chef Markus was trained at L'Atelier Berger (Paris, France) in 2005 and The Palace Grill (Oslo, Norway) in 2006.
He became Chef de Partie at Restaurant Bagatelle (Oslo, Norway, from 2006 to 2007) and Iggy's (Singapore, 2008); Head Chef at Grefsenkolien Restaurant (Oslo, Norway, from 2008 to 2010); and Sous Chef at Equinox, Swissotel The Stamford (Singapore, from 2010 to 2011), and at The Fat Duck (Bray, Berkshire, England, from 2011 to 2014).
|Fennel gazpacho with cerviche of sterling halibut|
Markus was also a private chef at Orklagaard (Trondheim, Norway) in 2007 (and again in 2008) and a guest chef at Food and Fun 2010 in Reykjavik (Iceland).
At the Bocuse d'Or, the most prestigious gastronomic competition in the world, he was an assistant for Swedish qualification in Stockholm (Sweden) in 2008, and a private chef assisting the Swedish competitors in Stavanger (Norway) in 2008 and Lyon (France) in 2009.
|King crab with pomelo, mayonnaise and basil|
|Roasted langostine with leeks |
and gruyere cheese
A 6-course lunch was prepared by Chef Markus. For starters, we had the Royale of Norwegian blue mussels with a salad of raw fennel, cucumber, roe and seaweed, served with a glass of Charles de Fere Chardonnay Brut, a fruity, medium-bodied dry. sparkling white wine from France.
This was followed by the refreshing fennel gazpacho with cerviche of sterling halibut, a soup complemented with a glass of Boschendal 1685 Sauvignon Blanc 2013, a dry, light-bodied white wine from South Africa.
|Brill with anchovy cream, sauce vierge and cress|
The 3 main courses, 2 of them fish-based, consisted of king crab (from the Barents Sea off Varanger, Norway) with pomelo, mayonnaise and basil; roasted langostine with leeks and gruyere cheese (served with a glass of Chateau Bonnet Blanc 2012, a dry, medium-bodied white wine from Entre-Deux-Mers in France) and, lastly, brill with anchovy cream, sauce vierge and cress.
Our dessert was cloudberries, from high-altitude marshes of Norway, with spiced cream and white chocolate.
|Mr. Knut-Are Sprauten Okstad|
|Capt. Ivar Tomasli|
Other invited guests include Mr. Knut-Are Sprauten Okstad (charge d'affaires of the Royal Norwegian Embassy); Mr. Werner Berger (CEO) and Mr. Othmar Frei (Gen. Manager) of Werdenberg International Corp.; Ms. Jannicke Steen (Business Development Manager of Grieg Star); and Capt. Ivar Tomasli (President) and Mr. Jan Andre' Heggem (Public Relations Officer) of the Philippines Norway Business Council (PNBC).
|Mr. Werner Berger|
Aside from I'm Angus Steakhouse, other sponsors include the Royal Norwegian Embassy, Norge Norwegian Seafood, Werdenberg International Corp., the Philippines Norway Business Council and Snorre Food. For registration, email at email@example.com.
I'm Angus Steakhouse: WIC Bldg., 7431 Yakal St., San Antonio Village, Makati City. Tel: (632) 892-6206.
Werdenberg International Corp.: WIC Bldg., 7431 Yakal St., San Antonio Village, Makati City. P.O. Box 3211. Tel: (632) 840-3771 to 82. Fax: (632) 817-1217 and (632) 892-0129. E-mail: firstname.lastname@example.org. Website: www.werdenberg.com.
Philippines Norway Business Council (PNBC): 21/F, Petron Mega Plaza Bldg., 358 Sen. Gil Puyat Ave. 1209, Makati City. Tel/Fax: (632) 982-2700. E-mail: email@example.com. Website: www.pnbc.ph.
Royal Norwegian Embassy: Petron Mega Plaza Bldg., 358 Sen. Gil Puyat Ave. 1209, Makati City. Tel: (632) 982-2724. Fax: (632) 982-2799.Snorre Food Pte Ltd: 29 Fishery Port Rd., Jurong, 619739 Singapore. Tel: +65 6538 3303.