Menu
- Warm Tomato, basil and mozzarella Arancini with rocket, pine nut and flaked parmesan salad – pesto dressing
- Poached corn fed chicken and basil pesto Calzone with baby spinach, sun blushed tomatoes and spring onion dressing
- Salad of Scottish smoked salmon, baby leaves, crumbled goats curd with a lemon, horseradish dressing and crispy gnocchi
- Peking duck Gyoza with a crisp bean shoot, mange tout carrot salad – soy and mirin dressing
- Warm shitake mushroom and asparagus Onigiri Balls with sweet chilli dipping sauce
Dessert options
- Warm coconut sushi doughnuts with a passion fruit dip and pineapple mango salad
- Chocolate and orange Gyoza with caramelised orange dipping sauce
The unique Hot & Cold unit allows a wide array of options to be presented expanding customer choice.
Chefs were kept busy with lots of questions and demonstrations were ongoing with great food served all day.
Later in the afternoon the 2013/14 Football Pie League Champions Brighton & Hove Albion FC arrived to collect their award alongside the ‘Champion Pie Team’ from Piglets Pantry. Pies were heated and a few bottles of Pier 59 raised to congratulate the winners.
Before departing two fridges full of Pier 59 beer were won, the happy winners can be seen below.
For details of the next Open Kitchen Live event visit the website here
The photography above at Last week’s Open Kitchen Live was done by art student Mary Kingcott from Charters School in Sunningdale, Berkshire