Recently, the Sheraton Lagos Hotel hosted their loyal clients, SPG members and in-house guests to a cocktail event where ‘Sheraton Paired’ was reactivated.
Paired is a re invented lobby bar food and beverage programme which builds on the global trends in the world of cuisine. It brings small plates or side dishes alongside premium wines to create unexpected pairing zone, but are paired perfectly.
The event kicked off with Deputy General Manager, Mr Damian Cooper, who welcomed and encouraged guests to enjoy the yummy-menu specially selected and prepared for them. He then handed over to Chef Eunice who then took the guests through each pairing delights explaining to them why they were perfectly paired.
“To show the global nature of the paired menu, there was a swap with Sheraton Abuja where two items from their menu were picked and added to ours. The paired menu consisted of delicious delicacies like spicy chicken gizzard with onions and tomatoes, spicy Calabar snail with sautéed mushrooms and spinach, traditional baked mini beef pies, fried fish with tartar sauce, Ugba salad with garden egg and Spicy coconut suya prawns which were all paired with premium red and white wines such as Del Diablo Cabernet Sauvignon. 2012 Central Valley Chile, Torres Gran Coronas, Cabernet Sauvignon, Pendes 2008 Spain among others.
A special twist was added as guests watched the spicy chicken gizzard being made in front of them at the live cooking station.
It was truly a night of fun, mingling and networking amongst all who were invited.