Food expo showcases flavours of Kenya

Mint Tiramisu served with Kenyan soil desserts during food expo at Nairobi National Museum on September 30, 2015. PHOTO | JAMES EKWAM

What you need to know:

  • Muriithi Ndegwa, the Managing Director of Kenya Tourism Board was the guest of honour at this one-of-a-kind event where usual Kenyan fare of ugali Kachumbari, chapati were conspicuously missing while Steers, a fast food chain, made a surprise stab at the awards.
  • European and oriental cuisines were heavily represented proving Kenya was a melting point for many cultures. In his speech Mr Ndegwa emphasized the need to provide both local as well as international visitors different culinary experiences that are found all over the world but also encouraged restaurant to include Kenyan dishes, some of which are popularly known globally.

It is official, food is the newest item on Kenya’s tourism menu. Chefs from Nairobi’s top eateries traded the kitchen heat for the open sky at the Nairobi National Museum Wednesday evening for the Official Launch of the Chefs Delight Awards 2015.

Elaborate presentations: Salads in syringes, pyramids of pastries, flowers fashioned out of vegetables, seafood served from carved pumpkins, took centrestage in the food pageant as eateries sought to stand out from other establishments showcasing their chefs’ specialties. In a nod to the varied palate and the discerning customers’ tastes, participating restaurants served wide selections from a variety of cuisines that make for a fine dining experience in Kenya.

Skyluxx mixologist Haile Hillary mixes drinks as onlookers watch at Nairobi National Museum on September 30, 2015. PHOTO | JAMES EKWAM

Food displays made for a feast for the eyes hoping to win the taste buds of a foodie and beverage fraternity who would go on to vote and get them named the best eatery in the country. Over 30 top restaurants and cocktail lounges employed a mixture of showmanship to attract and entice Nairobi's top corporate and business executives who are regular clients to many of the top mid to high end restaurants to try out their fare with the best stands attracting queues of locals and visitors to look at the art and science of making the palate dance.

Brew Bistro presented what they termed a European nouveau cuisine with a Kenyan twist. Among their offerings were a tiramisu dessert with a bouquet garni named after the three types of soil found in Kenya and a Cesar salad made with Moringa and syringe of dressing.

Pistachio and Peanut Caesar salad served by the Brew Bisto Restaurant at Nairobi National Museum on September 30, 2015. PHOTO | JAMES EKWAM

Hector Sanchez, the executive chef at the restaurant said it was a simple concept. “We serve the dressing in a syringe so that the flavours in the salad remain robust until the guest is ready to eat the food. Then they inject the dressing into the salad and enjoy.”

Kelvin Ng’ang’a, said the restaurant creative team bandies ideas around and innovates to keep giving their clientele something new.  “We are deconstructing the normal and bringing in in something else and broaden the tastes of our clientele by introducing them to the individual flavours.” About the soil in the Mother earth desert featuring soil, he says, “it is a trick of the mind, it looks like soil, we are calling it soil, but it is our secret ingredients and you can safely eat it."

“It tastes really good,” a guest at the stand confirmed taking up another wooden spoon serving of the quirky dessert.

While it was largely a feast for the eyes, the taste buds reign supreme as it became apparent that not all desserts were created equal. Same foods assumed nuances and subtleties of flavours particular to their kitchens. A bright green mint macaroon from one establishment was delicious while a weightless lavender one from Nairobi Stanley Hotel just plain melted in the mouth winning the contest to the delight of the chefs who know the proof of the pudding is in the eating.

Nairobi Serena Hotel Pastry Chef Stephen Menja guides one of the partakers on cocktail sweet desserts at Nairobi National Museum on September 30, 2015. PHOTO | JAMES EKWAM

The Serena Hotel presented among others a soup of orange, ginger and a cucumber. It wasn’t cooked and neither was it a juice or a smoothie, they said.

The awards now in their second edition are a brainchild of International Quality Awards (IQAL) and Go Places who aim to put Kenya’s culinary and beverage service industries on the world map by recognizing fine dining and culinary excellence as voted by the consumers with a view to boost culinary tourism.

Mr. Mansoor Jiwani the CEO and founder of IQAL said that the programme was not just an award. "This is a quality enhancing programme to continually build on, enhance, improve, retain and maintain the ‘quality of experiences’ and ‘quality of service’ offered to Kenya’s local, regional and international diners and travellers."

Muriithi Ndegwa, the Managing Director of Kenya Tourism Board was the guest of honour at this one-of-a-kind event where usual Kenyan fare of ugali Kachumbari, chapati were conspicuously missing while Steers, a fast food chain, made a surprise stab at the awards.

European and oriental cuisines were heavily represented proving Kenya was a melting point for many cultures. In his speech Mr Ndegwa emphasized the need to provide both local as well as international visitors different culinary experiences that are found all over the world but also encouraged restaurant to include Kenyan dishes, some of which are popularly known globally.

RAISING THE BAR

Dennis Kinyanjui and Njuge Muthoni having a drink at Nairobi national Museum on September 30, 2015. PHOTO | JAMES EKWAM

Speaking at the launch, Nairobi County executive for tourism, Anna Othoro said there was need to promote Nairobi as a brand through culinary tourism. She said the initiative was in line with the county’s vision of seeing Nairobi become one of the top cosmopolitan cities in Africa.

"Nairobi has so much to explore and so much to crave in terms of food and beverage experiences through world class cuisines and unforgettable hospitality," she said.

She added that the awards would see standards being raised as restaurants and bars compete to provide excellent culinary experiences and service to their customers.

This year’s consumer voting process, which will be carried out via the IQAL mobile application culminating into a black-tie, red-carpet gala awards ceremony, in January next year where Kenya’s best will be feted by local, regional and international stakeholders.