Cooking Up A Storyboard … of the produce and its producers
April - December 2012, Plantation RestaurantAlila Ubud –Alila Ubud’s Executive Chef Eelke Plasmeijer and his culinary team present a new seasonal degustation menu highlighting the local producers who share Chef Eelke’s passion for food, quality ingredients and sustainable operations.
“Our new Seasonal Tasting menu is all about the people behind the menu, giving them some well-deserved time in the spotlight and highlighting what truly makes our cuisine exceptional – superb local suppliers and produce,” said Executive Chef Eelke Plasmeijer. “Bali attracts some incredibly talented chefs and is becoming renowned on a global scale for its cuisine. A large reason why is the access they have to the finest produce from local suppliers, who collaborate with chefs to ensure the best results.”
Just before Bedegul is the village of Baturiti, where Pak Komang has established the 100% organic farm from which Chef Eelke gets much of his produce. Pesticide free and using only organic fertilizer, Komang shares Chef Eelke’s passion for growing fresh herbs and vegetables the way nature intended. By using seeds supplied by Chef Eelke all the way from Holland, Komang has produced a fine variety of herbs, edible flowers and baby vegetables, all of which are to be found in the Seasonal Tasting Menu.
A short trip out of Ubud finds the village of Penestanan, where Pak Nyoman has been raising organic, chemical-free pigs for over 20 years. The pigs on Nyoman’s farm are fed only banana trunks, sweet potatoes, porridge, rice bran and organic scraps, avoiding the chemicals and hormones of corn pellets, common throughout the Balinese pork industry, and also the fish and meat scraps from the hotel industry, which taints the flavour of the pork. Nyoman’s superb pork features on the Seasonal Tasting Menu and as a part of several culinary events organized by Chef Eelke.
Since June this year, Alila Ubud has collaborated with local coffee expert Asher Yaron to produce Fresh Roasted Enak Arabica from Kintamani, or F.R.E.A.K. The beans are sourced from a single origin, the higher areas of Kintamani, and grown by Pak Wirata, a long-time friend of Asher. These 100% organic, hand picked beans are roasted and delivered daily to Alila Ubud, guaranteeing a superb cup of coffee every time. Asher visits Alila Ubud regularly as a guest barista.
In the village of Sayan, pure local coconut oil is being produced by Ibu Karsini, the mother-in-law of one of Alila Ubud’s longest serving pastry chefs. The oil has a rich flavour and is used by Chef Eelke in the production of many of his dishes, including a local twist on the Italian pesto, with cold-pressed coconut oil mixed with fresh kemangi (lemon basil) and candlenuts. The use of this locally produced oil means less reliance on imported sunflower and olive oils.
In keeping with the lifestyle and experiences that all guests of Alila Hotels and Resorts cherish, Alila Ubud is presenting opportunities for guests to take Culinary Journeys to explore the various aspects of local Balinese cuisine, becoming acquainted with how produce makes its way from local farms to the Resort’s kitchens. You can visit the picturesque farms and markets and meet the growers themselves to find out more about the wonderful seasonal ingredients used in the Chef’s menu.
“We are offering unique opportunities to learn about and experience first hand the remarkable relationships we have with our local suppliers,” said General Manager Jork Bosselaar. “By linking the Culinary Journeys to these suppliers we hope to share the special stories around the foods journey from the farm to the plate and create once in a lifetime experiences for you to truly immerse yourselves in local culinary culture. To give you a quick example; the cooking class ‘Cooking organic in Bedugul’ includes a tour through, and actual cooking in, the organic vegetable gardens of Pak Komang. In another one; the "Bringing Home the Bacon" event uses one of the chemical free pigs from Pak Nyoman.”
You can choose from three cooking classes: a general introduction to Balinese cooking and culture; a class more focused on local Ubud ingredients, market and dishes, including a visit to the organic pig farm of Pak Nyoman; and a class focusing on the freshest local produce from local organic farmer, Pak Komang. Hosted by Executive Chef Eelke Plasmeijer or Execetive Sous Chef Ray Adriansyah, the classes are only for two guests at a time and highly customizable. Rp. 850.000++ includes breakfast at Plantation Restaurant, a visit to the local market, a visit to some of Ubud’s interesting sights and a cooking class and garden lunch.
For reservations and enquiries, please contact us at +62 361 975 963 OR email: firstname.lastname@example.org.