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Uganda Dinner

Kampala, June 8, 2013


A small but enthusiastic group of Bailliage of Uganda members gathered for an exquisite dinner at the Emin Pasha Hotel.


This was the first Chaîne event hosted by this establishment. Moving away from our normal protocol of having multiple smaller tables, for this intimate event we shared one long table.

The Executive Chef, his kitchen brigade and the restaurant brigade surpassed themselves.

Everyone raved about the amazing five courses and perfectly-matched wines specially imported from South Africa for the occasion.



Aperitif: Pineau de Laborie, accompanied by Mud Crab Frikkadel and Tamarind Chatni

Sweet potato & cassava gnocchi with sautéed wild African mushroom, foamed spinach cream, Pecorino cheese
Glen Carlou Chardonnay

East Coast king prawn, with California roll, ginger, wasabi dressing
Durbanville Hills Rhinofields Sauvignon Blanc

Frozen Absolut ‘Bloody Mary’

Char-grilled Ugandan beef, vegetables, blackberry jus, beurre de foie gras
No 1 Constitution Road Shiraz

Chocolate, mango and vanilla ‘ménage à trois’
Meerendal Natural Sweet Chenin Blanc


Mascarpone and gorgonzola cheesecake, grapes, walnuts, mulled wine syrup, Sim-Sim crackers

De Krans Ruby



A wonderful time was had by all. The intimate dining experience reminded us of the early days of the Bailliage when a small group of enthusiasts would get together to share the pleasures of the table in good company. From this nucleus of supporters has developed the success story that is the Bailliage of Uganda today.
 
Layla Shaw, Chargée de Missions

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