The Road to Tajima

Come September 2017, the 1-Group’s dining establishments Stellar at 1-Altitude and The Summerhouse will each host a sixhands Wagyu dinner with Peruvian-born, Melbourne-based chef Alejandro Saravia of Pastuso—on 6 and 8 September respectively—setting the stage for two gastronomic evenings designed to pay tribute to the remarkable Tajima crossbred

Forging ahead in the éclat of being the first restaurant in Singapore to rear its own Wagyu cattle, Stellar at 1-Altitude beefs up its dining programme by curating an enlightening epicurean evening for the ardent carnivore. Over at the serene Seletar countryside, sister farm-to-table restaurant, The Summerhouse, lights up the grill for a beefy backyard barbecue.

The Tajima Trio

Helming both dinners are three reputed chefs who each represent a distinctive culinary crux: Stellar at 1-Altitude’s executive chef Christopher Millar, known for his quintessential progressive Australian cooking; The Summerhouse’s chef de cuisine Florian Ridder, for his nature-inspired, ‘farms’-to-table philosophy; and visiting chef Alejandro Saravia, who intends to shed light on the ‘paddock-to-plate’ philosophy, where he will utilise charcoal made with bones for grilling, fermented hops for flavour,
and prized meat cuts on the bone.

Stellar at 1-Altitude: Tajima Wagyu Masterclass & Six-Hands Cook-Off

Delight in a gastronomic discovery at Stellar at 1-Altitude with a Tajima butchery masterclass presented by special guest Kylie Schuller from Tajima New South Wales, Australia; followed by a friendly Wagyu cook-off between chefs Millar, Florian, and Alejandro—set to span the diverse culinary gamut through a six-course tasting menu.

Held on Wednesday, 6 September 2017, each chef will put forth his own interpretation of specialty Tajima Wagyu cuts such as a juniper-cured Tajima beef tartar by Chef Florian; a hearty broth of Tajima “Le Pot-Au-Feu Grande Fete” replete with poached stuff flank, pickled tongue, bone marrow, and crumbed oxtail by Chef Millar; and a Tajima’s Paddock featuring 30-day dry-aged Tajima Wagyu chuck tender, fermeted barley, and water chestnut jus by Chef Alejandro.

Event Details
Date: Wednesday, 6 September 2017
Time: 6.30pm – 8.00pm (masterclass); 8.00pm – 10.00pm (dinner)
Location: Stellar at 1-Altitude, Level 62, One Raffles Place, Singapore 048616
Price: S$180++ for a butchery masterclass and six-course tasting menu
Reservations: Email or call +65 6438 0410

The Summerhouse: BBQ Feast in the Garden

Escape to the idyllic Seletar enclave on Friday, 8 September 2017, as chefs Millar, Florian, and Alejandro come together once again—this time at The Summerhouse—for a Tajima Wagyu barbecue cookout. Experience the feted Wagyu fired up on the grill, as each chef sizzles up hearty and rustic renditions of unique cuts such as the oyster blade, intercostal, and silverside.

Event Details
Date: Friday, 8 September 2017
Time: 6.00pm – 10.00pm
Location: The Summerhouse, 3 Park Lane, Singapore 798387
Price: S$140++ for a six-course barbecue menu
Reservations: Email or call +65 6262 1063


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