With the 2018 Gulf Air Bahrain Grand Prix roaring into town in a fortnight’s time, visitors to the kingdom can look forward to turning to celebration mode at the Four Seasons Hotel Bahrain Bay, as they spend the race weekend in the company of Wolfgang Puck.
Therefore, it seemed appropriate that I should race ahead of the competition and tuck into some of the legendary fare that will be on offer during the celebrity’s visit, dished up by the multi-award-winning team featuring re Asian Cuisine and CUT by Wolfgang Puck’s Executive Chef Brian Becher and Executive Sous Chef Felipe Alvear.
The Friday Brunch at CUT is a clever affair and perfect for sharing with family and friends as Chef Brian’s menu offers choices from the sea, hard wood and charcoaled grills, pasta and more alongside some of Chef Wolfgang’s favourites and a selection of sweets.
The game is to pick five of the offerings each and if you’re in a willing and adventurous party of people you’ll probably get a taste of everything on offer … that’s if they’re willing to share, of course but we’ll get to that later!
I love sea bass and my starter was a superb pan-seared specimen, delivered with a delightfully crisp skin with a soft, flaky, succulent flesh that melted in the mouth and came accompanied by curried cauliflower puree and pickled chilies.
I was wowed but my friends on the table bounced up and down with glee with the star turn of Shrimp & Grits and its spicy chicken chorizo, with one proclaiming that he wished he’d chosen it five times over!
This is a dish from the coastal area of South Carolina and Georgia. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish, so it’s perhaps for the Bahraini brunch! It’s very tasty and the sizable Gulf prawns deliver every time.
I was the only one to pick out the Avocado Toast & Soft Poached Egg dish because I like to put my chefs to the test. You’ll be amazed how many restaurants and cafes served up cold poached egg which is understandable when you often have trouble delivering it right at home in the kitchen.
Add the cold avocado, goat cheese and radishes and that, I reckon, poses a challenge. But not for these guys.
My perfectly-formed soft poached egg was wonderfully warm throughout, running delicately over the other ingredients. How did I know before even taking a bite? Because the good lady wife, Kathryn, stole the plate from under my nose and cut it in two! I’m not sure I like this sharing game anymore.
I thought revenge would be sweet. Unfortunately, I didn’t even get my just desserts, but I’ll come to that later.
You can’t come to a place called CUT without focusing on the meat marvels and the party of six had the same idea so there was plenty to go round.
The USDA Prime Beef Sliders in a brioche bun and served with sweet pickles are the perfect bite size.
But few dishes can beat the New York Steak Frites, basically prime beef steak and chips cooked to order and arriving on the table exactly as requested. I like my steak medium rare and medium rare was how it came. Absolutely delightful.
There were plenty of other dishes to share and the Organic Chicken Satay did not disappoint, nor the Prime Steak Tartare which is an acquired taste.
The scramble next came for the desserts where Kathryn was the only person to opt for the local Medjool Date Cake with toffee sauce and cream cheese icing and was so quick at devouring it that I couldn’t pry it from her sticky fingers.
No worry, my Number One sweet dish was simply the best. I love apple crumble but this one contained caramilised pears and a ‘wow’ moment, home-made ginger ice cream on the side. What a perfect combination. Sensational.
There was an apple option under puff pastry which made it a tough choice but, yet again, I went with a winner.
No wonder Michelin-starred restaurateur Wolfgang Puck is so proud of his Bahrain team. See Page 5.
Culinary aficionados will have the chance to meet the legendary chef in person and can enjoy up to five brunch items at BD24 (including soft beverages and coffee) or BD34 (including an extended beverage package). This exclusive event will be hosted at CUT by Wolfgang on Friday, April 6, from 12.30pm to 4pm.
* Check the QR code on your smart phone for the YouTube video with the chefs!
Stanley Louis Szecowka
Editor/Journalist & Blogger, Restaurant & Motors Reviewer, FinTech Writer, Manager, Trainer.
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