When we, at the FBAI were approached by US Apple Export Council to host an event for them, we wanted to do something unique, something that would stand out. For this exciting event, we could not think of a better place than Theory at Kamala Mills. Theory was the first choice for this FBAI Soiree with its chic ambience and classy, yet casual vibe. We got in touch with the talented Chef Clyde, who curated the imaginative menu for the evening, a four course meal, showcasing US Apples in every dish.
US Apple represents USA’s 7,500 apple growers, close to 40 state and regional apple associations, and hundreds of apple-related companies and unifies a diverse industry. They propagate consumption of apples for its nutritional benefits, and this event was just the right way to promote the inculcation of apples in our diet in new ways.
This enchanting evening was a meet of members of the FBAI Family who have been with us from the very beginning. Anaggh Desai, ‘Entrepreneur by Attitude, Employee by Choice’, was present, along with Bela Gupta of Herbivore and Purbi Naha, Cosmopolitan Currymania. The “Hungry Happy Hippy”, Priya Pathiyan was present and so was the gorgeous Pallavi Nigam.
What more does one need, when you have the perfect company, a great venue and just the right food!
The evening started with some scrumptious hors d’oeuvres; jalapeno cheese balls, full of flavor and oozing with cheese, and calamari rings crispy fried to perfection.
The four course sit-down meal started with a curried carrot and apple soup. The flavours of the soup were subtle and worked in perfect harmony and were in fact, comforting. It was followed by a fresh salad of red wine poached apple and creamy goat’s cheese. The salad was a great palate cleanser after the velvety soup. For main course, we had luscious apple gnocchi with a cinnamon glazed butternut squash which was tied together with a flavourful sage butter. The non vegetarian option was a chicken roulade stuffed with mushroom forestiere and gruyere on a bed of peronata and brandy apple jus. The dessert was a melt in the mouth apple cheese cake, with a crumbly crust and the perfect burnt butter ice cream.
The meal was accompanied by a Apple Sangria and Apple Vanilla Sky, a vodka based apple cocktail, infused with cinnamon and vanilla.
All the four courses showcased the apple without the apple overpowering any of the dishes. The finesse and expertise of Chef Clyde was noticeable in every element. Positively, a meal to remember.
This FBAI Soiree was definitely a pleasurable one to host, and we look forward to many ebullient evenings such as this one. We thank US Apples for this exquisite opportunity and Theory for the tantalizing food.