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    【倒计时10天】10月18日餐饮盛典登场 把握佳机与众名厨面对面

    活动时间 Time

    2021年10月18日(周一)9:00-17:00

    9:00-17:00 Monday, 18th October 2021

     

    地点 Venue

    Modern Sky LAB摩登天空(瑞虹天地店)瑞虹路188号瑞虹天地月亮湾3层

    Modern Sky LAB Shanghai (Ruihong Road)

    3F, Ruihong Tiandi Moon Bay, No.188 Ruihong Road, Hongkou District

     

    票价 Ticket

    早鸟价:  780RMB (原价:  980RMB)不含午宴

    门票一旦售出,恕无法退票,但可自行转让

    Early Bird Offer:  780RMB (Original:  980RMB)Lunch is not included

    Once the ticket has been sold. It cannot be refunded but can be transferred.

    注意事项 Notice

    入场时与会者皆需佩戴口罩

    并配合 “随申码+测温”的入场方式

    All participants are required to wear masks when entering.

    “Shanghai QR Code+Temperature Checking” are also required.

     

    报名方式1:How To Register 1:

    扫下方二维码进行报名支付

    Scan the QR code

    报名方式2:How To Register 2:

    TastyTrip微信公众号后台点击

    “美食论坛”菜单“我要报名”

    Add TastyTrip WeChat account 

    Select “Gourmet Forum美食论坛” and  click “I want to register 我要报名”

    可持续的蔬食未来

    今年我们非常荣幸邀请到北京米其林三星素食餐厅“京兆尹”行政主厨尹浩担任上午场次的专题主讲人。本次论坛中,尹浩将分享他对可持续蔬食未来的见解,从“京兆尹”出发解构蔬食概念,透过现象观察本质,剖析蔬食未来的可持续性如何实现,以及植物类菜品的运用之道,并分享如何通过京兆尹菜品回归本源,净化身心,传递自己对蔬食的理解,传递温暖,传递爱心,引领蔬食潮流。

    This year we are very honored to have Gary Yin, executive head chef of Michelin three-starred vegetarian restaurant – King’s Joy, as the keynote speaker for the morning session. In this forum, Gary will share his insights on the future of sustainable vegetarian dining:  deconstructing the concept of vegetarian dining from King’s Joy, analyzing how the sustainable vegetarian dining will be fulfilled in the future, and the utilization of vegetables. He will also share how to return to the source of the food through the dishes at King’s Joy, how to purify our bodies, and pass on his understandings on vegetarianism. Hoping to lead a new trend of vegetarian culture. 

     

    中菜的传统与创新

    本次论坛开幕首场专题研讨将会以【中菜的传统与创新】为题,荣幸邀请到南兴园创始人兼主厨邓华东;北京米其林三星新荣记出品总监丁勇和荣获2021亚洲之粹的壹零贰小馆主厨徐泾业。三位讲者将分别根据三个不同菜系出发,以自身累计多年的行业经验,深入探讨在传统与创新之间,中菜该何去何从。

    The opening session of the forum “Tradition and Innovation in Chinese Cuisine” will be joined by Deng Huadong, founder and head chef of Nanxing Garden; Ding Yong, director of production at Xin RongJi, a Michelin three-starred restaurant in Beijing; and Xu Jingye, head chef of 102 House, winner of the Essence of Asia by Asia’s 50 Best Restaurants 2021. Based on their years of experience in three respective cuisines, they will ignite in-depth discussion about where to go between tradition and innovation for Chinese cooking.

     

    中国食材在西餐中的运用 

    本次下午场的专题研讨,TastyTrip特邀深圳高端餐饮Ensue主厨Miles Pundsack-Poe和北京Refer餐厅主厨Talib Hudda,恰好都是加拿大籍的二人,将分享各自来到中国后的烹饪之路,并共同探讨他们对于中国食材的理解,探寻和运用。

    In the afternoon session, TastyTrip specially invited Miles Pundasack-Poe, head chef at fine dining restaurant Ensue, and Talib Hudda, head chef at Refer Beijing, both whom happen to be Canadians. They will share their culinary journey after coming to China, and discuss their understanding, exploration, and application of Chinese food ingredients.

     

    新锐主厨们的料理哲学

    TastyTrip特别邀请国内三位颜值与才华兼具的新锐主厨们分享其餐厅及烹饪理念,并分享他们设计招牌菜品背后的故事。包括:荣获2021亚洲之粹的壹零贰小馆主厨徐泾业;Jeju Izakaya的主厨兼倍乐创意总监的Tom Ryu柳泰赫以及北京Ling Long创始人兼主厨Jason Liu刘禾森。且让我们一窥这些餐饮界后起之秀的内心厨房,感受新生代精致餐饮的涌现力量。

    TastyTrip has also invited three of the next generation of cooking talent to share their restaurant stories, their culinary philosophy, as well as the stories behind the design of their signature dishes. They are Xu Jingye, head chef of 102 House, winner of the Essence of Asia by Asia’s 50 Best Restaurants 2021; Tom Ryu, 2021- Owner chef of JEJU IZAKAYA, Creative Director of Belloco group; and Jason Liu, chef and founder of restaurant Ling Long. Let’s take a peek into the inner kitchens of these rising stars of the dining scene and experience the emerging power of fine dining.

     

     

     

     

     

     

     

     

    上蚝家品牌于2008年创立。首家餐厅Osteria坐落于上海,是中国第一家以进口生蚝为主题的意大利菜系西餐厅,至今已13年有余。集团现有西餐厅、港式火锅、酒吧等共11家门店,分别坐落于北京、上海、深圳,国外的美国西雅图、加拿大温哥华、多伦多。

    Fermin在过去的60年中始终坚持使用传统工艺制作伊比利亚产品,遵循严格的伊比利亚制品保准体系。同时,Fermin根据伊比利亚黑猪品种血统,生活环境和所吃的食物来标记5种颜色。半个多世纪以来Fermin一直向世界各地出口优质火腿产品,在国际上获得了无数口碑好评。

    吉娜朵生蚝,法国百年贵族品牌,每一只吉娜朵生蚝都要经历4年的时光洗礼,一生至少搬5次家经过59道繁复的养殖工序,精美的外表,柔和细腻的味道,倍经考验的质量和层次分明,丰富的口感征服了世界顶级酒店、米其林餐厅和无数消费者。

    中鹿岛海洋牧场起步于两山理论发源地浙江,秉承着养护并举的生态理念,走可持续发展之路,是浙江省渔业转型示范企业,企业规模达国内同行第一。中鹿岛海洋牧场总面积可达2800亩,最终将实现大黄鱼年产能2000万尾以上,年产值100亿元以上。

    FIRENACE在加拿大于2016年建立,其模块性设计与开放式设计开启了功能性户外烤炉新时代。FIRENACE专业厨房设备发现其潜力并立志打造一种全新的形态,功能性强外观高级并且更加便捷。

    拉菲家族所有的鸭子的原产地均在法国西南部(兰德斯)。拉菲法国肥肝,所有小鸭/鹅的原产地是法国朗德(LANDES)在朗德地区的广阔草地上,尽享大自然的天然馈赠;传统的饲养方法,肥鸭/鹅的最低养殖期为102天;健康填喂,用整粒玉米全谷物增肥,确保品质与口感。

    雍福会2004年开业,主楼为30年代西班牙风格建筑,主理上海菜,自2016年被评为米其林⼆星餐厅,2019年获得《亚洲葡萄酒学会》年度酒单奖。首任主厨师承泰⽃李伯荣,传承经典的同时,追求开放创新、与时俱进。

    红樽坊Ruby Red Fine Wine成立于2005年,始创于新西兰的精品葡萄酒进口商,目前总部位于上海。红樽坊为全国各地的葡萄酒专卖店和高级餐厅提供精品酒的选品服务,在国内多个评选中荣获“年度最佳葡萄酒进口商”,“最佳新西兰葡萄酒进口商”,“最佳法国葡萄酒进口商”等奖项。

     

     

     

    璞麗酒店是沪上定位为“都会桃源”的奢华酒店,位于南京西路和延安中路之间,毗邻综合性写字楼越洋广场。酒店共有 193 间舒适客房及 36 间豪华套房。酒店中包含了荣获上海米其林指南2021一星的斐霓絲(PHÉNIX),宾客在此品味佳肴美馔之时,亦可饱览静安公园的宜人景致。主厨Ugo Rinaldo将通过现代手法演绎经典,为法式料理注入全新生命力。

    如有需要,还请联系我们了解详细资讯

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