“6.30pm
to 10.30pm starting in July for a limited time only,” I overheard this over
bits of conversation during the evening cocktail to bid farewell to General
Manager, Simon McGrath, and to welcome his replacement, Daniel Alcaraz.
 |
| Grilled Tomahawk Steaks like this are served at Tosca Trattoria Italiana for a limited time only |
It was a
casual get-together at the poolside and terrace outside Tosca, mainly of
hoteliers and guests who were introduced to the hotel’s new GM. As the crowd
thinned, I met Executive Chef Jaffery Othman, who filled me in on the current
promotion of Grilled Tomahawk Steaks at Tosca and invited me over to dine.
“So that
was what they were talking about…” I thought to myself as I checked my calendar
for a suitable date with Chef Jaffery. I know how chef enjoys cooking up
something special for guests and I’ve often been the beneficiary of his
culinary creations. Then we set a date.
I remember
how chef reminded me to come early and I reached Tosca Trattoria Italiana that
evening in plenty of time to settle down with a drink. Then wreathed in smiles,
Chef Jaffery introduced me to our dinner that night.
It was a
1.5kg on-the-bone Rib Steak with the entire rib bone, French trimmed for the
chunk to resemble a traditional North American tomahawk axe!
“Grass-fed
Black Angus,” chef said as he whisked the tomahawk steak into the kitchen to
grill. That was a lot of meat on a long bone.
 |
| Executive Chef Jaffery Othman serving a Grilled Tomahawk at Tosca |
As I was
mulling over how we were going to do justice to that generous portion of meat,
my dining partner showed up! He was none other than the GM himself, Daniel
Alcaraz.
After
a long and eventful workday, Daniel was ready for a fortifying meal and we started
with the appetizers. I reminded myself about how chef delights himself with feeding
me so I paced myself carefully as I helped myself to the antipasto set out on
the buffet.
The grilled
pumpkin and eggplant among the Tuscan-style grilled vegetables were my all-time
favourites but I limited myself to just one piece each. A pinch each of the
Classic Niciose Salad, Lamb Salad and Beetroot Salad made up a fair portion
while I steered clear of the assorted toasted bruschetta because that would
just fill me up.
Just
before I sat down, chef asked me if I’m ok with clams. And I replied, “I’m fine
with clams.”
So when a
freshly-made Italian clam soup was served, Daniel and I agreed that it came with
the right kick. The tangy taste of fresh tomatoes combined with the savoury
flavour of clams… hmm… I shamelessly used my fingers to remove the clam shells from
my bowl and Daniel swiftly passed me a saucer for them.
 |
| Check out the juicy slices of Grilled Tomahawk Steaks |
Then
our main course was ready. Chef Jaffery proudly presented the platter of skillfully
Grilled Tomahawk that was “well-rested” before it was served. What a gorgeous
chunk!
Chef
allowed me to snap my fill of photos before he removed it back to the kitchen
to carve and served it again, this time for us to eat.
I
recalled how chef pointed out the marbling on the tomahawk steak in its
pre-cooked state and I was ready to taste the juicy, tender meat that was full
of flavour.
The
Grilled Tomahawk was sliced and presented with vegetables like roasted garlic
in oil, sun-dried tomatoes, roasted new potatoes and carrots. Two types of
gravy were served on the side – black pepper and mushroom – but the meat was so
tasty that I didn’t have to add any sauce.
 |
| Squeeze a few drops of smoky juice from the caramelised lemon [Right] onto your steak for a delightful taste |
Chef
joined us at the table for a bite and for a while there was silence as everyone
savoured the steak.
While
chewing my juicy steak, I overheard someone speaking again. From the corner of my
eye, I spied the wait staff explaining to diners about Tosca’s current
promotion, priced from RM399 nett, the Grilled Tomahawk comfortably serves two to
three people.
Yes,
I agreed that fans of good steak would certainly do justice to this portion of
meat.
Then
Chef told us that the promotion was clearly gaining popularity as that evening itself,
he cooked several orders– including ours – and one was for a room service
order!
In
the tradition of Chef Jaffery who enjoys feeding me, he also served up a
freshly-made pizza topped with smoked salmon and sour cream – to strike a balance
with the meat in our meal.
 |
| A range of elegant cakes for our dessert |
I
quietly congratulated myself for pacing myself throughout the meal because the
chef disappeared into the kitchen again only to emerge with a platter of delightful
desserts.
Since
the GM was dining with us, chef took the opportunity to showcase some new varieties
of cakes before they were served in the hotel restaurants.
There was a delicate
cheesecake, slices of opera cake and layered yam-cheese cake as well as a
smooth panna cotta – all of which tasted just right with a cup of hot decaf coffee.
It
was no doubt, a very good meal but my evening was made even better with the
privilege to get to know Daniel and to share with him, helpful tips in finding
his way around his newly adopted home. It’s just my way of saying, “Welcome to
Johor Baru!”
DoubleTree
by Hilton JB is at No. 12 Jalan Ngee Heng, 80000 Johor Baru. For reservations
at Tosca Trattoria Italiana, Tel: 607 – 268 6868.
For more
promotion details, visit Facebook DoubleTreeJB.
No comments:
Post a Comment