It seems almost frivolous to be writing about an enjoyable evening out when the situation is so dire and we're all hoping that Boris Johnson's prediction that everyone will lose a family member to Corona is wrong.
We have been congratulating ourselves that so far Europe has avoided a third world war, but if this virus isn't a third world war than what is.
I am not one to panic and I haven't stocked up. There are the usual few tins and jars in a kitchen cupboard and although the freezer is full as usual, it is a one shelf affair. I simply hope that Corona will disappear as quickly as it has appeared and anyway a few days without food can do me no harm.
So, to the fundraising dinner organised by What's Cooking, Malta? The brainchild of Elsa Andrea Messi.
I arrived at Manouche in comfort, courtesy of ecabs, who were among the many and generous sponsors of the evening.
I have only been to Manouche once, taken there by one of my daughters. "You simply have to try their pâtisserie, Ma. I know you will love it." Of course in the next breath she was telling me to stop indulging in cakes and chocolate. I hadn't been to Manouche before precisely because I wanted to avoid their pâtisserie. I had a quick look one day as I was going past and I knew this was my scene. But what with statins on my medical menu I was going to try not to sit at one of those tables confronted by platefuls of delicious cakes. But I was taken there one afternoon and yes, the pâtisserie is truly delicious. I must go back and try everything else.
And who is responsible for introducing sugar to Europe, sugar which we love so much and which is the cause of diabetes and heart disease? The Crusaders, who gave a decisive impetus to pâtisserie by discovering sugar cane and puff pastry in the East. The greatest innovator at the beginning of the 19th century was indubitably Carême, to whom tradition attributes nougat, meringue, vols-au-vent, and the perfecting of puff pastry. In short, calories, calories and more calories.
But that evening the catering was out of the hands of Manouche. Instead, some of Malta's leading chefs gave their services towards this good cause and took us on a first class culinary journey.
It is difficult to say which of the dishes I enjoyed best. Each was delicious in its own way and innovative in both presentation and taste. New on the scene is Zoran Bogdanovski of Elba Restaurant, which opened recently in Bahar-ic-Caghaq. Certainly one of the blessings of this restaurant is that there is ample parking nearby especially in the evenings. The once dilapidated building has been restored and brought elegance to this part of Malta. I enjoyed both lunch and dinner there recently. I hope they will go on keeping the music low. Most people dine out to be able to converse and the only music should be background music.
Jonathan Brincat whose restaurant Noni in Valletta has since been awarded a Michelin star, provided the canapés to some 70 diners while the prosecco and conversation flowed. I know that both Charles Grech and Marsovin were generously behind the provision of the wine, vegan or otherwise.
I wish to mention all the chefs involved as the food was truly enjoyable. Apart from Zoran B, the following also participated: Alain James Grech from The Chef's Table; Raphael Sammut (Briju/Pulled Meat Company); Charles Pintonino (Pintonino restaurant); Andrew Vella (Rebekah's) and Chris Borg (Ramla Bay Hotel).
Nico Caruana of Le Mondion, exuberant since the restaurant also won a Michelin star, was his usual efficient self and managed the evening. He had taken care of the crockery, supplied by ECB and linens also provided generously by Intercontinental. PR was managed by Jo Caruana, the PR consultant and design was in the hands of BLOOM.
In between courses the illusionist Brian Rolé moved from table to table entertaining guests.
In the Preface to his book In pursuit of Hope: A Guide for the Seeker, Prof. Arthur Lyon Dahl, who had come to Malta to deliver a few talks some months ago and whom I had met and interviewed, starts with the following words: "Hope has become a rare commodity, in today's world. Everything seems to be going wrong, and the forces of disintegration are accelerating. We may wonder what will come first: a financial collapse, a climate catastrophe, a global pandemic, a third world war, or some equally disastrous outcome for a material civilisation out of control? The youth of the world in particular face dismal prospects. Yet there are also forces of integration at work; people making a difference and living lives of meaning. If there were more of them, that might help us to avoid the worst and turn the corner towards a brighter tomorrow."
Well the global pandemic is here and the climate catastrophe not far off. What horror is going to strike us next?
The sun is shining but these are terrible times we are going through. Tragic times. Our hearts are heavy. Our lives turned upside down. But hopefully it will be over soon. But think what is must be like for those in Syria, in Yemen, in Iran and Iraq and other countries where death is an everyday occurrence; where people are trying to cope with losing their country, their home and their loved ones; where medical services are almost non-existent; where there is almost nothing to eat or drink; where you are put to death because of your religion. I am not one to think that 'everything happens for a reason' however, perhaps we need to be brought to our senses, once and for all and appreciate what we have. In spite of everything we are still among the privileged. And yet people constantly grumble about some absurd inconvenience and treat each other like dirt, especially on social media... and want more and more and more.
Enterprising Elsa is so pleased with the outcome of the evening at Manouche that she is organising another fundraising dinner for another human tragedy which could have so easily been avoided, a dinner to help out the Pace family who not only lost their home but worst of all, their beloved mother Miriam, who can never be replaced. The dinner is to be held at Palazzo Preca in Valletta. If you wish to know more about it please contact Elsa on Facebook.
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