Presents...

Grotto Bay Beach Resort

11 Blue Hole Hill, Hamilton Parish

Tel: 441.293.8333

Email: lsgrottobay@ibl.bm

 

 

orn in Strasbourg, France, Chef Gérard Beyer was recruited by the Four Seasons Hotel Chain in 1976 beginning an impressive North American career. During his tenure with this world-class hotel chain, Chef Beyer moved up through the kitchen to become the Executive Chef at both the Four Seasons Hotel in Ottawa and in Montreal. Under his stewardship, the Financial Post recognized Ottawa’s Carleton Dining Room as one of the finest restaurants in Canada.

He left the Four Seasons to take a position as the Executive Chef of the Royal Montréal Golf Club. In 1996, he returned to Ottawa as the Executive Chef for the French Embassy.

 

During his career, Chef Beyer has been involved in innumerable competitions and has been recognized by his peers for his outstanding talents. In 1998, he was a Gold medalist at the World Masters Chef Society Banqueting Competition with Team Canada. In 1997, he was nominated for the Chevalier de l’Ordre du Merite Agricole de France. In 1990, the Canadian Federation of Chefs and Cooks voted him Chef of the Year. In 1989, he was honoured as one of America’s Outstanding Chefs by the Grand Master Chefs of America. In 1989, he was selected by the Canadian government to promote Canadian cuisine in Washington, DC.

 

 

In 1988 he also participated in the World Culinary Olympics in Frankfurt, Germany. The Regional Team was awarded five silver medals. In 1987, he was awarded three gold medals at the International Culinary Olympics in Vancouver and in 1986 he represented Canada at the Canadian Festival held at the Imperial Hotel in Tokyo, including a dinner hosted by His Majesty Emperor Hirohito. In 1984, he was chosen as one of the chefs to prepare the luncheon served to Pope John Paul II during his state visit to Canada.

Chef Beyer joined Le Cordon Bleu in April 2000 to 2004 is a Chef des Chefs Instructor for the Ottawa school, and he joined Grotto Bay Beach Resort in March 2006 as Executive Chef.

 

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Friday Asian Buffet Menu

Salads & Appetizers

Rice noodle salad with chicken & Mango, oriental spices with a spicy coriander dressing

Oriental green salad, tomato, green onions, Beans sprout, fresh ginger, & a chilly lime dressing

Roast beef salad with cucumber, bean sprout, & carrots topped with red curry Yogurt dressing

Sushi, Warm shrimp’s salad with satay dipping sauce

Crunchy Asian slow salad wits nuts & coriander

Work fried vegetable salad with a spicy tamarind & pineapple dressing

Soup Station

Oriental chicken Broth & created you on soup with the garnish

Diced chicken, baby shrimps, Mushrooms, green onions, bean sprout, coriander,

Soy sauce, glass noodles, shitake mushrooms & Tofu

Hot Items

Traditional spring rolls with a oriental kaffir Lime leaves sauce

Tempura of vegetables with banana chutney

Sweet sour fish with honey, cashew nuts, & dried chili

Stir fried chicken with shitake mushrooms & oyster sauce

Strip loin of beef with ginger, stir snow peas, peppers, & caramelized chili sauce

Spicy pork with pineapple, cilantro, & black beans

Pan-fried Red snapper filet with vegetables & spicy coconut milk sauce

Work fried vegetables with glass noodles & spicy peanut Sauce

Fried rice with soy & coriander

Dessert

Apple cinnamon spring rolls with dark chocolate sauce

Mango mousse with ginger & mint

Oriental favored fruit salad

Dip fried banana fritters with a coconut sauce

Cream caramel flan with green tea syrup & ginger

And much more

Fortune cookies

 

Featured Recipe:

Caipirinha

 

 

Means “little peasant girl”...is a doozy!   Cut half a fresh lime into pieces, add 2 tsp sugar, and muddle it (crush out the juices) in the bottom of a tumbler. Add 1 1⁄2 oz cachaça, stir well, and fill the glass with ice.

 

Bon Apetit!

 

 

Grotto Bay Beach Resort | 11 Blue Hole Hill | 441.293.8333 | Casual and Fine Dining