Media Contact: Michelle Plew
14 September 2009
Fred Tibbitts & Associates Sixth Annual
“A Fall Evening at Shanghai with Very Special Friends”
The Westin Bund Center Shanghai
Thursday 10 September 2009
Shanghai-The Sixth Annual FTA “A Fall Evening at Shanghai with Very Special Friends” proved to be another memorable event for the record one hundred-thirty plus guests, who included hotel and restaurant executives, managing directors, regional vice presidents, GMs, industry VIPs, the entertainment and reporting press and valued sponsors.
The reception was hosted by Diageo, Pernod Ricard and William Grant & Sons with a variety of their most popular spirits drinks prepared to perfection by top celebrity mixologists and presented by their stylish hostesses. Moet Hennessy served Veuve Clicquot Ponsardin, Nestle their San Pellegrino Sparkling Natural Mineral Water and San Pellegrino Sparkling Fruit Beverages and Phillips Foods Asia provided the finest crabmeat for the Chef’s assortment of delicious canapés and hors d’ouvres. All guests were formally announced and gonged.
The opening of the dinner brought Fred Tibbitts to the podium, who welcomed the guests and spoke on “Service is the Highest Calling…” in these challenging economic times. Fred then called for the ten Loyalty Toasts by several of the dinner VIP’s, including Damon Page, General Manager, The Westin Bund Center Shanghai; Andreas Ludwig, Chief Financial Officer, InterContinental Hotels Group-Greater China; Rauf Malik, General Manager, Marriott Shanghai Chengfeng Park; Bruno Storti, Vice President of Operations China, Rendezvous Hotels & Resorts International; Fabrice Blondeau, Vice President-Operations & Quality, Sofitel Asia Pacific; Christophe Lajus, Area General Manager, Crowne Plaza Hotels, Shanghai Cluster; and Keith Chan, Marketing Manager, General Business, Greater China Group, IBM; all accomplished with Moet & Chandon Brut Imperial from Moet Hennessy.
Fred Tibbitts then called forward Madame Annie S C Wu, Representative, UNICEF China and presented her with a donation from a portion of the dinner proceeds. Madame Wu made it very clear that UNICEF in China is faced with tremendous challenges helping the less fortunate children across China and that every contribution is gratefully appreciated.
The 2009 FTA Hospitality Award for Excellence as a Humanitarian was announced as going to Professor Poon Chung-kwong, President Emeritus, The Hong Kong Polytechnic University. Tibbitts read a letter from Professor Poon, as he was not able to be present, while Professor Eliza Tse of The Chinese University of Hong Kong read a profile of Professor Poon’s many humanitarian accomplishments helping needy students in China attend The Hong Kong Polytechnic University, thus changing their lives for evermore and allowing them as a result of their success after graduation to change the lives of their families for the better. Professor Poor will be presented with his Award and a contribution in the amount of $5,000.00 USD for scholarships in his name at the FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim Sha Tsui on 22 October.
The 2009 FTA Hospitality Award for Excellence as an Operator Asia Pacific again brought Tibbitts to the podium, where upon he announced to thunderous applause that the Award was being presented to Martin B Jones, Vice President of Food & Beverage-Asia Pacific, Starwood Hotels & Resorts. Tibbitts then called forward Victor Ho, Director of Food & Beverage-China & Taiwan, Starwood Asia Pacific Hotels & Resorts Pte., Ltd. Ho delivered personal comments on his deep respect for Jones, after which he read aloud a letter from Sue Brush, Senior Vice President, Westin Hotels & Resorts at their White Plains, New York World Headquarters office, congratulating Jones on his being honored for his contributions to the hospitality industry and in particular, Starwood.
Tibbitts then asked Damon Page, General Manager, The Westin Bund Center Shanghai to come forward to outline Jones’s accomplishments, including his own observations and present Jones with the crystal Award. After Jones expressed his appreciation and dedication to food and beverage and the hotel industry, Tibbitts called to the podium Professor Tse to present Jones with two scholarships in his name, each in the amount of $2,500.00 USD and noted as going to two deserving students in need at The Chinese University of Hong Kong.
At the finish of the cheese and wine course, Damon Page was once more called to the podium by Tibbitts to “Summon the Brigade”. Page brought to the stage the entire kitchen and service staff of more than fifty who prepared and served the dinner for a well-deserved standing ovation, led by Westin Bund Center Shanghai Executive Chef, Thomas Rappl.
The dinner menu, which paired nineteen super premium wines from around the world with every course began with “Phillips” Crab meat lasagna with roasted peppers, feta cheese, rocket lettuce and saffron dressing; followed by “Elders” combination of Tasmanian lamb Noisette, double cutlet and rillette on risotto, truffle scented Shiraz jus; the Cheese Course was next with aged English hand made Ford Farm cheddar, Selles sur Cher goats cheese, Zillertaler mountain cheese and aged Parmigianino Reggiano with dried Malatya apricots, Aegean new season dried fig, Ayvalik raisins and roasted Giresun hazelnuts French baguette. Dessert was Warm apple tart with “Ronnefeldt” Vanilla Roibosh ice cream, Extra Virgin olive oil and candied almonds, which was served with Chateau Cantegril Barsac Sauternes 2005 and naturally a selection of the finest Ronnefeldt Teas.
Fred Tibbitts & Associates is the leading global wine, spirits and foodservice products & services consulting agency for National Account chain hotels and restaurants with offices at Menands, New York and Bangkok Thailand.