No New Year Resolution Yet? Try Out This New Vegan Menu By Nairobi Serena’s Culinary Team
Nairobi Serena launched their Vejanuary Vegan Menu this month at the Cafe Maghreb Restaurant. The Culinary team led by Executive Sous Chefs Renson Mwakawi had this to say in regards to what inspired THE VEGAN THEME FOR JANUARY
“Across the world all vegetarians would like to be appreciated and not looked down upon. Their diet requires extra fine selection of ingredients with special attention to freshness. In our VEGAN menu I have tried to create variations both for the flavors of the different dishes in the menu but also with the ingredient choice. From Mongolian to South Indian to Chinese. It is always my joy to have all clients coming to dine with us leave the table very happy having enjoyed their meals. I am always up to the Challenge”.
Go Places and Chefs Delight Awards team had an opportunity to experience this menu first hand and this is what they had to say ” This was a delightful culinary journey.. from the articulate presentation… . to the actual taste of different flavours in each dish showed great talent and perfection.. compliments to the Chefs.. from starters to dessert it was a great!”
So what was on the menu:
STARTERS
GARDEN SALAD
Fresh garden leaves enhanced with avocado carrots baby beets cucumber and tomato Extra virgin oil
TIAN OF GRILLED VEGETABLES
Assorted bellpeppers, aubergine, zucchini white onion and tomato grilled to Perfection and glazed with pesto
MAIN COURSE
MONGOLIAN STIR FRY VEGETABLES
Upmarket vegetables stirfry a la Mongolian with soy sesame oil and Rice noodles
VEGAN SHEPHERDS PIE
Assorted vegetable brunoise tossed in onion and garlic paste Infused with basil layered with sweet potato mash
ALOO PALAK
Baby spinach cooked in south Indian Spices enriched with Potato and Cumin
TOFU STIR FRY WITH PEANUT SAUCE
Condensed soya milk press shallow fried with leeks,broccoli and celery With a touch of sesame seeds
MEXICAN SPICED VEGAN TORTILLA
Potabello and porcin Mushrooms mixed with Asparagus and peppers Rolled in a tortilla
For Reservations: +254 20 282 2000 | nairobi@serena.com | www.serenahotels.com
CHEF RENSON MWAKAWI OKWAYO
EXECUTIVE SOUS CHEF
Joined Nairobi Serena in 1994 first as a cleaner later elevated to apprentice cook until 2001 when he went to KENYA UTALII COLLEGE 2001 to 2003 attend a full course for food production.
After Graduation he went for further exposure to France through Serena Hotels sponsorship
Chef Renson has worked within several Serena Hotel units such as Serena Beach and Spa, Amboseli Serena, Kilaguni Serena. This is over 26 years experience in food production
This is what he has to say
“As a chef I have learnt to appreciate good food and also mastered the art of good food preparation and more so the key administrative duties for a large Kitchen”.
“Secret to good food revolves around selection of proper ingredients, use of recipes and understanding the client demands, among other things like market trends, fresh ingredients like vegetables and fruits”.
“Chefs work is very demanding and requires someone to be hands on, understand what the company stands for eg SERENA as a brand is known for high standards across board, from food quality to service delivery all the way to accommodation and all ares hospitality. Making this A PERFECT HOME AWAY FROM HOME FOR ME”.
