Chandigarh, January 13, 2016: JW Marriott Chandigarh has gone a notch ahead to present Tricity residents with a tasty twist to savour Oregano’s ‘Handmade Pasta Promotion’. With this activity, the hotel has introduced “Handmade Pastas” in its menu for its patrons to relish. From January 14 to January 24, 2016, JW Marriott Chandigarh’s Italian Chef Alessio will be offering lavish selections of handmade pastas which will be used in appetizers, soups & main course during dinner hours, from 7:00 pm till 11:30 pm at Oregano, JW Marriott Chandigarh. Chef Alessio will also be offering a select version of A-La-Carte menu to the guests.
Bringing the concept of “Handmade Pasta” to the Tricity, Chef Alessio, an artist extraordinaire of Italian Culinary Craft, will showcase his expertise in making different shapes of pasta, some of which will be packed with classical stuffing. Using his hands to serve magic on the plate, some of the Italian exotics that Chef Alessio will be serving will include Raviolini di Zucca in Brodo di Verdure (Veg), Ravioloni di Spinaci in Salsa Rosa e Zucchine (Veg), Pappardelle con Straccetti di Agnello e Mandorle, et al. The guests will be served a welcome drink of apple cider or toddy, as per their liking.
Sharing his views on this activity, Pallav Singhal, Director, Food and Beverage, JW Marriott Chandigarh, said, “As the trendsetter in culinary trends in the region, JW Marriott Chandigarh looks to giving its patrons newer options to savour. As soon as we come up with a new offering, the question ‘what else can we offer our patrons’ again springs in our minds. This never ending quest for delivering fresh and differentiated offerings and experiences to our patrons enables us to retain their love, admiration and interest and helps us maintain the Numero Uno position as the most preferred hospitality destination in the region. We are confident that the ‘Handmade Pasta’ offerings will delight and satiate the palate of our patrons who have always appreciated and lapped up the new offerings that we come up with from time to time.”
Wednesday, January 13, 2016