In their next series of classes, the Peninsula Academy will feature chefs Bryan Nagao of Felix, the hotel's executive chef Florian Trento and Ho Pui-yung of Spring Moon. As well as learning how to make special dishes from the three chefs, students will also have a lecture about food and wine pairing, followed by lunch accompanied by wines from Australia's Rosemount Estate. The series runs from October 19 to 21. The first class will be taught by Mr Nagao, with dishes such as gratin of crab and sea urchin with wasabi glaze, and crisp five-spice frog's legs on couscous risotto. With Mr Trento, students will learn how to make stuffed baby squid in saffron sauce, veal involtini with olive and tomato sauce, and tiramisu with seasonal berries. On day three, Mr Ho will teach stir-fried yoghurt with dried fungus and pinenuts, braised sea cucumber with minced beef and preserved vegetables, and fried rice with diced abalone wrapped in lotus leaf. Each class with lunch is $880. Rosemount Estate's winemaker Robert Geddes is hosting some dinners at The Peninsula. Mr Geddes will be in the China Clipper on October 19 and Le Salon in the Verandah on October 20; these five-course dinners with wines and port are $980. The six-course dinner in Spring Moon on October 21 is $688. For information about the classes or wine dinners, phone 2315 3142. Mr Geddes is also hosting a Rosemount Estate dinner over at the Furama hotel on October 22. The six-course dinner in the Rotisserie will include baby barramundi fillet with shrimp sausage, paired with the 97 Show Reserve Chardonnay, and roasted venison medallion with the 95 Rose Label, Orange Vineyard Cabernet Sauvignon. The dinner is $580 plus 10 per cent; phone 2842 7504. The wines of Chile are being featured at the wine buffet at the 27 Restaurant and Bar in the Park Lane. The selection of five wines includes the 97 Chateau La Joya Premium Selection Merlot and the 97 Soleca Semillon Chardonnay. The wine buffet is available nightly for $150 plus 10 per cent. Call 2839 3327. Greg Topper of Ajax Tavern in Aspen, Colorado, will be the next guest chef in the JW Marriott's Celebrity Chef Series in JW's California. Mr Topper's creations will be available from October 20 to November 12. Guests can choose dishes such as Colorado lamb sirloin on sweet potato parmesan torte, pan-seared Idaho trout on chive potato cake and white chocolate arborio rice pudding. Call 2810 8366. The food pages are edited by Susan Jung. Tel: 2565 2611. Fax: 2562 2485.
