To celebrate the auspicious occasion of HM the Queen’s 7th cycle birthday anniversary on Aug 12, the Support Foundation of Her Majesty Queen Sirikit of Thailand, with the support of Siam Sindhorn Co, recently hosted “A Spoonful of Love”, a gala dinner held to introduce farm products from projects initiated by Her Majesty and sold under the “Silpacheep” brand. The sit-down dinner event was held at the Atrium, Sindhorn Building on Wireless Road.
From left, Chalaluck Bunnag, Dr Chirayu Isarangkun Na Ayuthaya, Thanphuying Charungjit Teekara, PM Prayut Chan-o-cha, Assoc Prof Naraporn Chan-o-cha, Dr Jaranthada Karnasuta and Dr Somchai Thoranisorn.
Playing proud hosts were Dr Chirayu Isarangkun Na Ayuthaya, Thanpuying Charungjit Teekara, Thanpuying Oranush Isarangkun Na Ayuthaya, Dr Jarantada Karnasuta and Chalaluck Bunnag. Prime Minister Prayut Chan-o-cha, the evening’s guest of honour, joined other guests in tasting a special menu created by chef Hervé Frerard of Café Parisien, using ingredients from projects initiated by HM the Queen.
According to Dr Chirayu Isarangkun Na Ayuthaya, director-general of the Crown Property Bureau, the “A Spoonful of Love” gala dinner aimed to communicate the love of Her Majesty for her people, like a spoon that feeds love from one person to another. It’s well acknowledged that Her Majesty has always been concerned about her people’s nutrition. Hence, projects initiated by Her Majesty have been set up in every region of the country to create local sources of food, as well as sources of income.
“Through all these projects, the people also learn farming techniques and how to raise livestock. The success of the projects results in a full stomach, a stable and sufficient income for the family, and the acquisition of skills in order to earn a sustainable livelihood,” said Dr Chirayu. “Each spoonful, each mouthful, is rich in value and taste, love and contentment — due to the generosity and compassion of Her Majesty towards her people, and the desire to provide for them a fulfilling life.”
Over the years, the Support Foundation has successfully cultivated a number of alternative crops and farm products, such as Shitou goose, rainbow trout and Siberian sturgeon. Most recently, for the first time in Thailand, the foundation has successfully produced sturgeon caviar. The evening’s gourmet dinner menu was created using ingredients from all these Royal-initiated projects, including mushrooms, mulberry, passion fruit and Pang Khon coffee.
The evening seven-course gourmet dinner menu featured Caviar Malossol, Fresh Sea Urchin and Yuzu Cream; Marinated Rainbow Trout Fillet, Blood Orange and Watercress Cream; Mushroom Soup with Truffle Cappuccino, Croutons and Smoked Speck Espuma; Baked Sturgeon Fillet, Mediterranean-style Vegetables and Saffron Beurre Blanc; Mulberry and Passion Fruit Sorbet; Roasted Shitou Goose Fillet, Goose and Truffle Sausage, Ratte Potato and Lemon Thyme Jus; and Chocolate Finger, Vanilla Espuma, Pang Khon Coffee Sable.
The Support Foundation’s “Silpacheep” brand also offers other products such as fleur de sel and cooking salt from the Model Marine Farm Project; Arabica coffee from the Highland Agricultural Development Center in Doi Mon Lan, Chiang Rai province; organic temperate climate vegetables from various highland agricultural development centres in the North of Thailand.
From left, Bobby and Amanda Hyndman, Mayuree Laolugsanalerd and chef Norbert Kostner.
This source first appeared on Bangkok Post Lifestyle.