Festival of the Senses

2011

FESTIVAL of

The Ritz-Carlton, Doha // 974-4484-8000 // www.ritzcarlton.com/doha

the SENSES

Festival of the Senses 2011 The Ladies and Gentlemen of The Ritz-Carlton, Doha offer you a warm welcome to the Festival of the Senses 2011, an annual showcase of superb cuisine, prepared by masters passionate in their chosen fields.

From October 12 to 14 and 20 to 21, we invite you to indulge your senses as culinary experts from around the world meet for a celebration of unparalleled creativity.

Award-winning chefs join with our talented team in the kitchens of the hotel, to create a spectacle of true excellence. The vineyards of CFrance, California and Spain deliver their finest wines together with their chosen experts while the houses of Lanson and Moet supply the bubbles.

We hope you will enjoy this celebration of pure sensory magic.

VISITING CHEFS Xavier Salomon Executive Chef, The Ritz-Carlton, Half Moon Bay, USA Chef Mattew Morrison Executive Chef, The Ritz-Carlton, Tyson’s Corner, USA Chefs

Chef Jeremy Steele ????????? ????, Australia Chef Erlantz Gorostiza Executive Chef, Abama Golf Resort & Spa, Tenerife

WINERIES AND REPRESENTATIVES LMVH Moet Hennessy - presented by Stephane de Meurville Kendall-Jackson Estate, California - presented by Stephen Towler Bodega Torres, Spain - presented by Marc Perello Colomer Chateau Kirwan, France - presented by Yann Shyler

Festival of the Senses 2011 The Ladies and Gentlemen of The Ritz-Carlton, Doha offer you a warm welcome to the Festival of the Senses 2011, an annual showcase of superb cuisine, prepared by masters passionate in their chosen fields.

From October 12 to 14 and 20 to 22, we invite you to indulge your senses as culinary experts from around the world meet for a celebration of unparalleled creativity.

Award-winning chefs join with our talented team in the kitchens of the hotel, to create a spectacle of true excellence. The vineyards of France, California and Spain deliver their finest wines together with their chosen experts while the houses of Lanson and Möet supply the bubbles.

We hope you will enjoy this celebration of pure sensory magic.

VISITING CHEFS XAVIER SALOMON, Executive Chef, The Ritz-Carlton, Half Moon Bay, USA CHEF MATTHEW MORRISON, Executive Chef, The Ritz-Carlton, Tyson’s Corner, USA CHEF JEREMY STEELE, Australia CHEF ERLANTZ GOROSTIZA, Executive Chef, Abama Golf Resort & Spa, Tenerife

RESIDENT CHEFS CHEF RICHARD GREEN, Executive Chef, The Ritz-Carlton, Doha CHEF JÉROME BERTOUMIEUX, Executive Pastry Chef, The Ritz-Carlton, Doha

WINERIES AND THEIR REPRESENTATIVES LVMH MÖET HENNESSY - presented by St´Ephane de Meurville KENDALL-JACKSON ESTATE, California - presented by Stephen Towler BODEGA TORRES, Spain - presented by Marc Perello Colomer CHÂTEAU KIRWAN, France - presented by Yann Schyler

WEDNESDAY OCT. 12

THURSDAY OCT. 13

FRIDAY OCT. 14

THURSDAY OCT. 20

FRIDAY OCT. 21

SATURDAY OCT. 22

EVENTS

VENUE

TIME

DETAILS

OPENING COCKTAIL RECEPTION with Chefs Matthew Morrison and Xavier Salomon

Porcini Foyer

6:30 p.m.

Invitation only

COOKING CLASS with Chef Xavier Salomon WINE DINNER with Chef Matthew Morrison the wines of LVMH and Stephane de Meurville CHEF’S TABLE with Chef Xavier Salomon HAVANA RUM and Cohiba Bash

Porcini La Mer

10:30 a.m.

7 p.m.

followed by 3-course lunch 5 courses with wine pairing

QR 295 QR 750

The Lagoon Kitchen Habanos

7 p.m. from 6 p.m.

8 courses excluding wine

QR 450

COOKING CLASS with Chef Matthew Morrison WINE DINNER with Chef Xavier Salomon the wines of Kendall-Jackson and Stephen Towler CHEF’S TABLE with Chef Matthew Morrison HAVANA RUM and Cohiba Bash

Porcini La Mer

10:30 a.m.

7 p.m.

followed by 3-course lunch 5 courses with wine pairing

QR 295 QR 595

The Lagoon Kitchen Habanos

7 p.m. from 6 p.m.

8 courses excluding wine

QR 450

COOKING CLASS with Chef Jeremy Steele WINE DINNER with Chef Erlantz Gorostiza the wines of Bodega Torres & Marc Perelló Colomer CHEF’S TABLE with Chef Jeremy Steele AFTERNOON TEA with Chef Jerome Bertoumieux DESSERT cooking class with Chef Jerome Bertoumieux HAVANA RUM and Cohiba Bash

Porcini La Mer

10:30 a.m.

7 p.m.

followed by 3-course lunch 5 courses with wine pairing

QR 295 QR 595

The Lagoon Kitchen The Lobby Lounge The Pastry Kitchen Habanos

7 p.m.

3 p.m.

10:30 a.m. from 6 p.m.

8 courses excluding wine

QR 450 QR 105 QR 295

COOKING CLASS with Chef Erlantz Gorostiza WINE DINNER with Chef Jeremy Steele the wines of Chateau Kirwan and Yann Shyler CHEF’S TABLE with Chef Erlantz Gorostiza AFTERNOON TEA with Chef Jerome Bertoumieux The Art of COCKTAIL-MAKING HAVANA RUM and Cohiba Bash

Porcini La Mer

10:30 a.m.

7 p.m.

followed by 3-course lunch 5 courses with wine pairing

QR 295 QR 750

The Lagoon Kitchen The Lobby Lounge Habanos Habanos

3 p.m.

7 p.m.

4 p.m. from 6 p.m.

8 courses excluding wine

QR 450 QR 105 QR 295

La Mer

12 noon

4 courses with wine pairing

QR 695

CHAMPAGNE BRUNCH with Chef Jeremy Steele and Chef Erlantz Gorostiza the wines of Lanson and Anton Hobbs

COST

COCKTAIL RECEPTION Chefs Matthew Morrison and Xavier Salomon join the culinary team at The Ritz-Carlton, Doha to welcome you to The Festival of the Senses 2011 with champagne cocktails and a selection of imaginative canapĂŠs that showcase the sensory pleasures which await you over the coming week accompanied by the champagne of Nicolas Feuillatte.

Date: Wednesday October 12

Venue: Porcini Foyer

Time: 6:30 p.m.

Invitation only

LVMH Wine Dinner Matthew Morrison grew up in the D.C. area and attended the University of Maryland, where he cooked for his college room mates who encouraged him to go to “one of those schools to be a chef.” He received his training from the Baltimore International Culinary College where he graduated with honours in 1993, which included the European Education Center in Ireland, as well as continuing education from the Culinary Institute of America, Napa Valley.

After graduating from culinary school in 1993, Matthew returned to Washington, D.C.

and began his fine dining career under Mark Miller at the renowned Red Sage. Stints with Hyatt and Marriott saw his rise to executive sous chef over the next few years. In the autumn of 2000 he opened The Ritz-Carlton, Washington D.C. as executive sous chef and in 2003 Matthew became the youngest executive chef in the company when he was promoted to The Ritz-Carlton, Pentagon City.

Matthew has also assisted in opening The Ritz-Carlton, Georgetown, Washington D.C. and The Ritz-Carlton, South Beach.

Chef Matthew Morrison is currently working as executive chef at The Ritz-Carlton, Tyson’s Corner, Washington D.C.

Stéphane de Meurville

started his career at Moët Hennessy in 1996 as regional sales manager within Moët Hennessy Diageo France. After two years, he was appointed as Veuve Clicquot brand manager, looking also after Cape Mentelle and Cloudy Bay. In 2003, he joined the Maison Veuve Clicquot. His latest position is business development director for Europe, Latin America and new businesses.

Date: Thursday October 13

Venue: La Mer

5-course dinner with paired wines

Time: 7 p.m.

LVMH Portfolio LVMH portfolio of luxury beverages is comprehensive, with brands such as Möet & Chandon, Dom Perignon, Krug, Veuve Clicquot, Hennessy cognac, Glenmorangie whisky, Cloudy Bay wine, to name but a few. The company also holds the world’s largest portfolio of luxury brands including Louis Vuitton, Givenchy, Thomas Pink, Dior, TAG Heuer.

Jackson Estate Wine Dinner

Xavier Salomon

Stephen Towler

is the fourth in his family and second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef). He is a fifth generation restaurateur whose passion for food began at his family’s kitchen table in Savoie, France. Salomon’s European tenure includes training under Jo Rostang at his Michelin three-star restaurant, La Bonne Auberge in Antibes. His education continued at Le Bâteau Ivre in Courcheval and he graduated from Thonon les Bains Culinary Academy. In 1991 Chef Salomon joined The Ritz-Carlton as executive chef at The Ritz-Carlton, Aspen. In 1996 he took up the position of executive chef at The Ritz-Carlton, Buckhead. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the resort.

Date: Friday October 14

Venue: La Mer

Having been introduced to wine whilst visiting vineyards in Cape Town in the mid 90’s, Stephen Towler soon developed a passion for the subject. After moving closer to London to further his wine education he worked his way through some of Europe’s finest Michelin starred restaurants and wine regions from London to Provence and Bordeaux, before becoming the Group Sommelier for the luxury hotel group One&Only for the next five years.

He has achieved the title of Advanced Sommelier with the Court of Master Sommeliers and regularly teaches for the Wine and Spirits Education Trust having attained their Diploma qualification.

In 2009 he was chosen to represent the prestigious International range of wines from Jackson Wine Estates.

5-course dinner with paired wines

Time: 7 p.m.

The Wines of Kendall-Jackson In 1974, San Francisco land-use attorney Jess Jackson and his wife Jane Kendall converted an 80-acre pear and walnut orchard in Lakeport, California to a vineyard and sold wine grapes to local wineries. In 1982, a downturn in the grape market led them to produce their own wine instead of selling the grapes, and the Kendall-Jackson brand was established. The result, first released in 1983, was Vintner's Reserve Chardonnay, a rich, round and flavorful wine, made with hand-crafted methods. That same year, Grand Reserve was introduced, a line of ultra-premium wines that represented the full potential of California's finest vineyards and winemaking. Today, over 5,000 acres of vineyard in California's coastal regions are farmed by Kendall-Jackson. Four separate wineries house what is possibly the single largest barrel-fermentation project in the world. But perhaps most important, is that Kendall-Jackson remains a family-owned winery.

The Wines of Torres Bodegas Torres is family-run and the largest winery in Spain. Jaime Torres emigrated to Cuba in 1855. On the island he made his fortune through the flourishing oil industry and seaborne trade. In 1870 he returned home a rich man and went into business with his brother, a wine grower. Together they founded the family-run company, in Vilafranca del Penedès, in 1870.

With extensive vineyards also in Chile and California, Torres is also Spain's largest producer of DO wines under its own label, exporting to more than 140 countries.

Torres is managed by the fourth generation of the Torres family; Miguel A. Torres is the company’s current President and Managing Director.

The Mas La Plana vineyard, in Pacs del Penedès, within the borders of DO Penedès, which in the Middle Ages formed part of the fiefdom of the Count of Barcelona, is planted with Cabernet Sauvignon, with an average age of about 30 years. It is one of the first vineyards cultivated in Spain based on this variety of grape. Today, La Plana is recognised as one of the most prestigious red wines in the world.

Torres Wine Dinner Erlantz Gorostiza

Basque chef Gorostiza is deputy chef of Michelin-starred M.B Restaurant at Abama Golf & Spa Resort in Tenerife. He has nearly a decade of experience working in awardwinning restaurants, including his most recent appointment at Las Rejas Restaurant in Cuenca. He previously held the position of head pastry chef at Martin Berasategui’s signature restaurant (three Michelin stars) in Lasarte. Chef Gorostiza completed his earlier training in the three Michelin-starred Restaurante El Celler de Can Roca in Girona and the two Michelin-starred Restaurante El Poblet in Denia, Alicante.

M.B Restaurant opened in 2008 and features award-winning Chef Martín Berasategui’s signature use of fresh ingredients from the Basque region.

Marc Perelló Colomer was born in Barcelona in 1975. In 1995 he received his oenology diploma at Tarragona Rovira and Virgili University, followed by an MBA degree in 1998.

Marc joined Torres in the marketing, public relations and export department of 1999 and has lived in since 2007, where he uses his knowledge of, and enthusiasm for, Torres wines to great acclaim.

Date: Thursday October 20

Venue: La Mer

5-course dinner with paired wines

Time: 7 p.m.

Chateau Kirwan Wine Dinner

Jeremy Steele is a

Yann Schyler

vibrant and passionate Australian chef whose signature style celebrates local produce and fresh flavours, engaging all of the senses. Following several years working at exclusive resorts in the South Pacific, he is currently based on the east coast of Australia.

Chef Steele has worked and travelled extensively in Europe, Southeast Asia and the Pacific, and his culinary philosophy emphasizes freshness, seasonality, sustainability and simplicity.

He was executive chef of the multi-award-winning Victoria’s restaurant in Grafton for three years, before leaving to provide training and dining experiences under the brand “Chef Steele.” He says, “I am looking forward to being part of the festival and can’t wait to showcase some very unique flavours and my own modern Australian Cuisine.”

Date: Friday October 21

Venue: La Mer

represents the eighth generation of the Schyler family settled in Bordeaux for over 272 years, when they left Hamburg in the eighteenth century to establish the Schroder & Schyler Company. Yann is chairman and managing director of the company, now the oldest wine merchant house established in Bordeaux. Working closely with his two sisters, Nathalie and Sophie, it is a real family owned business. The company not only markets exclusive ranges of own-label wines and châteaux, but also oversees the production of the prestigious Château Kirwan, a third growth classified estate in Margaux, purchased by his grandfather in 1925.

Yann is married to a Dane and has two sons. He is Honorary Consul for both Denmark and Sweden in Bordeaux.

5-course dinner with paired wines

Time: 7 p.m.

The Wines of Ch창teau Kirwan As a property of the Schyler family for 75 years, Ch창teau Kirwan has become a famous name within the prestigious Margaux appellation for its classic quality of wines. All aged in new oak barrels and displaying finesse, femininity and complexity - so typical of the Margaux region.

A charming 18th. century ch창teau, surrounded by immaculate lawns, flower gardens and trees over 100 years old, is the centre piece of this successful vineyard. Its 35 hectares of vineyards on the wonderful plateau of Cantenac, with vine grafts carefully selected to suit the different nature of the soils accordingly.

Today the wine from Ch창teau Kirwan has gained its rightful prestige throughout the world. The family continues to pursue its goal of raising the quality of the wine to its optimal level for the future, at the same time producing 170,000 bottles on average per year.

Chef ’s Table Experience the kitchens of The Ritz-Carlton, Doha up close and personal. Discuss your preferred menu with the chef, and paired wines with our sommelier, then sit down in the heart of the kitchen to a banquet fit for nobility. Each chef’s table seats eight diners.

THURSDAY OCTOBER 13

Chef Xavier Salomon Executive Chef The Ritz-Carlton, Half Moon Bay, USA

FRIDAY OCTOBER 14

Matthew Morrison Executive Chef The Ritz-Carlton, Tyson’s Corner, USA

THURSDAY OCTOBER 20

Chef Jeremy Steele ????????? ????, Australia

FRIDAY OCTOBER 21

Chef Erlantz Gorostiza Executive Chef Abama Golf Resort & Spa, Tenerife

Chef ’s Table Experience the kitchens of The Ritz-Carlton, Doha up close and personal. Discuss your preferred menu with the chef then sit down in the heart of The Lagoon kitchen to a banquet fit for nobility. Each chef’s table seats eight diners.

THURSDAY OCTOBER 13

Chef Xavier Salomon Executive Chef The Ritz-Carlton, Half Moon Bay, USA

FRIDAY OCTOBER 14

Matthew Morrison Executive Chef The Ritz-Carlton, Tyson’s Corner, USA

THURSDAY OCTOBER 20

Chef Jeremy Steele Australia

FRIDAY OCTOBER 21

Chef Erlantz Gorostiza Executive Chef Abama Golf Resort & Spa, Tenerife

AFTERNOON TEA Chef Jerome Bertoumieux overseas a traditional Ritz-Carlton afternoon tea. Homemade scones with strawberry jam and clotted cream via for attention with French pastries and dainty fresh-cut finger sandwiches.

Choose your favourite sweet treats and select a brew from our menu of the finest teas and coffees from around the world.

Chef Jerome Bertoumieux trained in Nantes, France and honed his skills with The Ritz-Carlton Arts in Barcelona, before moving to Palm Beach, USA, Abama Golf Resort & Spa in Tenerife and finally to The Ritz-Carlton, Doha, where, as executive pastry chef, his energetic style and originality are much in

Date: October 20 & 21

Venue: The Lobby Lounge

Time: from 2 p.m.

Classes Cooking classes are held in Porcini kitchen and are followed by lunch.

MASTERCLASSES Chef: Xavier Salomon The Ritz-Carlton, Half Moon Bay October 13, 10:30 a.m. onwards Chef Matthew Morrison The Ritz-Carlton, Tyson’s Corner, Washington D.C. Friday October 14, 10:30 a.m. onwards Chef Jeremy Steele Australia Thursday October 20, 10:30 a.m. onwards

Chef Erlantz Gorostiza Abama Golf Resort & Spa Friday October 21, 10:30 a.m. onwards DESSERTS Chef Jérome Bertoumieux The Ritz-Carlton, Doha Thursday October 20, 10:30 a.m. onwards The Pastry Kitchen THE ART OF COCKTAIL-MAKING The Habanos Team Friday October 21, 4 p.m. onwards Habanos

Lanson Champagne Brunch

EXECUTIVE CHEF RICHARD GREEN

trained in Australia and set sail in May 2000 with Royal Olympic cruises, His talents finally led him to the Sonaisali Island Resort in the South Pacific, where he presided as executive chef for three years. In February 2008 Chef Green set foot on Arabian soil for the first time at Saudi Arabia’s The Rosewood Corniche, Jeddah. From there it was a short step to The Ritz-Carlton, Doha.

A delightful four-course brunch high up on the 23rd floor brings the festival to a close, a fitting finale amid the crystal and silks of La Mer, with its views across the Gulf and the city. Chefs Jeremy Steele and Erlantz Gorostiza are in attendance.

Anton Hobbs

was born in 1952 and raised in Africa and Hong Kong. He started working in 1981 at Champagne Lanson's subsidiary in London, then moved in 1985 to Champagne Veuve Clicquot, where he spent 10 years as financial director. After returning to Hong Kong for a brief spell, his last move was a home-coming back to Champagne Lanson in 1997, this time in Reims in France, where he is now export director. With a diploma from the Wine & Spirit Education Trust, his career spans 30 years’ experience in the champagne industry.

Champagne Lanson

New arrivals...

The story of Lanson champagne begins in 1760 with a winemaker called François Delamotte. After a few decades, his family sucessors took on a new partner by the name of Jean-Baptiste Lanson. It would not be until 1856, though, that the Lanson family gained full control of the business.

Today, the Lanson style has character traits that can be found in Lanson champagnes year after year, making them uniquely expressive. Grape diversity and quality are undeniably keystones of the champagne-making process, and the Lanson House nurtures close relations with its growers, with access to a wide palette of crus and top-quality grapes picked exclusively from Grands Crus and Premiers Crus vineyards.

CHEF RICARDO MARTIN ACQUISTA Chef Ricardo heads up the culinary team at Porcini.

This young Italian chef gained his expertisse around Europe, including Spain, where two notable Michelin-rated restaurants were lucky to employ him: the two-starred Hacienda Menanzuza at El Bulli Hotel in Sanlucar La Mayor, and most recently the venerated El Bulli restaurant in Barcelona, which boasts a rare three Michelin stars.

EUGENE SHILIN Eugene Shilin was born into a Russian family in Kazakhstan and holds a degree in classical guitar from the College of Music in Ekaterinburg. He has given many solo concerts and featured frequently on radio and television in Almaty, where he became guitar professor at the Arts and Music School.

Eugene plays not only classical guitar, but also popular European and Latin American folk music and is a gifted musician on the accordion and flute. He is currently in residence at Porcini restaurant.

The ladies and gentlemen of The Ritz-Carlton, Doha offer their grateful thanks to the culinary team and to the festival’s sponsors:

EXECUTIVE CHEF RICHARD GREEN

trained in Australia and set sail in May 2000 with Royal Olympic cruises, His talents finally led him to the Sonaisali Island Resort in the South Pacific, where he presided as executive chef for three years. In February 2008 Chef Green set foot on Arabian soil for the first time at Saudi Arabia’s The Rosewood Corniche, Jeddah. From there it was a short step to The Ritz-Carlton, Doha.

Champagne Lanson The story of Lanson champagne begins in 1760 with a winemaker called François Delamotte. After a few decades, his family sucessors took on a new partner by the name of Jean-Baptiste Lanson. It would not be until 1856, though, that the Lanson family gained full control of the business.

Today, the Lanson style has character traits that can be found in Lanson champagnes year after year, making them uniquely expressive. Grape diversity and quality are undeniably keystones of the champagne-making process, and the Lanson House nurtures close relations with its growers, with access to a wide palette of crus and top-quality grapes picked exclusively from Grands Crus and Premiers Crus vineyards.

The ladies and gentlemen of The Ritz-Carlton, Doha offer their grateful thanks to the culinary team and to the festival’s sponsors:

2011

FESTIVAL of

The Ritz-Carlton, Doha // 974-4484-8000 // www.ritzcarlton.com/doha

the SENSES