Yesterday (Tuesday, December 17), celebrated Kenyan Chef- Raphael King’ori aka Chef Raphael, hosted prominent media personalities and Kampala’s influential food enthusiasts to an enticing Meet-and-Greet event, where he took them through a fascinating live cooking session.
The meet and greet with Chef Raphael was held at Emin Pasha Hotel, and the evening’s host used the session to showcase his signature ‘Chef Raphael style,’ a fusion of organic ingredients, bold flavours, and the smooth Singleton single malt whisky.
During the session, Chef Raphael demonstrated his cooking techniques, and shared some of the stories behind his culinary inspirations, and also demonstrated the perfect infusion of Singleton whisky into his dishes, to create a harmonious marriage of flavours.
His menu featured an array of dishes, including prawns, a refreshing mango salad, tender beef sirloin, and the standout hit of the event; crispy plantains paired with a delectable dip. The plantains, in particular, stole the show, sparking enthusiastic praise from the guests, many of whom couldn’t resist asking for the recipe.
In response to the praises, Chef Raphael said, “I love to teach people how to cook. I am not shy about sharing my recipes, especially because it helps to make people appreciate good cooking and demand for good food, instead of the usual average meals the way they are presented to them,” he said.
“I want to be the one who has changed the way people think about food in Kenya, whether you are with friends or with family. I’m grateful to you all for having considered this invite and appreciate your feedback. See you this Thursday, at The Dinner in the Dark,” he added.
Known for his innovative culinary prowess, Chef Raphael’s meet and greet was a preamble for the much-anticipated “Singleton Dinner in the Dark” dining experience set to take place tomorrow- Thursday (December 19), at Emin Pasha Hotel & Spa, in Nakasero.
All eyes now turn to the “Dinner in the Dark,” event, slated for tomorrow, that promises an immersive dining experience where guests will explore a 3-course meal, blindfolded, which will allow the flavours, textures, and aromas of the food and Singleton take centre stage.
“Many of you know by now that The Singleton is one of those whisky’s that pair nicely with good cuisine. By collaborating with renowned chefs such as Chef Raphael, and participating in unique culinary events, we aim to offer immersive experiences that go beyond traditional whisky appreciation, while also allowing guests to explore new dimensions of flavour and enjoyment,” said Christine Kyokunda, Singleton Brand Manager.
This innovative approach is designed to redefine how diners experience and appreciate cuisine. Tables are still open for reservation, and with anticipation running high, it’s expected to be a night to remember.
