april, 2021

fri23apr5:00 pm10:00 pmSurf & Turf5:00 pm - 10:00 pm Mozaic, Jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571Event type:FoodDistrict:UbudEntry:Paid

Event Details

On Saturday April 23rd 2021, in collaboration with Lotus Enterprise and Bali Sustainable Seafoods, Chef Owner Chris Salans will be himself in the kitchen preparing a dinner focusing on Dry Aging – a culinary technique which has become very popular worldwide as it improves the tenderness, texture and taste of both fish and meats. This will be the very first dinner event centred around Dry Aged in Bali and we wouldn’t be surprized if this pioneer a new trend in Bali afterwards.

In essence, dry aging is when meat or fish are put into a special refrigerator which controls the temperature as well as the moisture of the environment to guarantee a safe and hygienic aging process. By exposing the meat and fish to this environment, moisture is pulled out and the natural enzymes break the muscles down slowly over time, making it more tender and flavourful, turning every mouthful into an endless gustative awe.

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