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AWCA: Art Saloon, Fresh Flower Installation And Dinner With Chef Eros

AWCA (A Whitespace Creative Agency) in line with the  #AWCABIG60 organized an Art saloon, fresh flower installation and concluded the beautiful evening with delicious dishes from Chef Eros. The Art saloon is a forum for creative upcoming artists to share their works in creative writing, film making, painting, sculpture, photography and get constructive criticism. It is a good platform which help artist to interact with other renowned artists, like Wura Natashia Ogunji, get feedback, support and also informs their thinking as their works is in progress.

 

The founder of AWCA Papa Omotayo stated that the agency has been in existence for three years now, they represent and help young creatives by managing their projects and organize exhibition. The Big 60 is an installation based around a café, the idea is to create an environment within 60 days, surrounded by artist, filmmakers, Chef, Poets, illustrators, musicians over a series of event to showcase their talent. it is a place for people to come together within the creative sector and also the public to engage in the activities, eat some fantastic food, discover new things, appreciate the art of young creatives.

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Yadi Chima exhibited her beautiful painting.

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Talented Osazi Amadasun constructed an exceptional secrete garden for fresh flower installation.

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Chef Eros, founder of La Saison café and restaurant, Cookie Jar, and Eros and Gourmet which is a culinary service company. He prepared a five course meal, he started with his crispy tempura chicken served on a bed of sweet and spicy salsa dressing and finished with honey roasted crushed peanut. His entree was a deconstructed platter of season prawns in akara; grilled skewered goat and cardamom plantain; jollof rice stuffed meat balls on a bed of fiery pepper sauce. The main dish was pan grilled butter sea bass in saffron spiced creamy white wine sauce, black pepper potatoes gratin shallot bacon wrapped asparagus and carrot or seared ostrich fillet flambe in caracteré cognac jus, creamy four onion gratin, jollof rice risotto and butter steamed baby carrot, purple cabbage and fresh green peas puree. dessert were baileys and tiramisu cheese cake, Madagascan vanilla cookie crumble and ice-cream soup. He finished it with his special cake on a crust of chai latte whisky cappucino and french chocolate palmier. Chef Eros mentioned that his food is a fusion of Nigerian food, Nigerian flavors and  international utilities.

The beautiful evening was acclaimed with gorgeous audience, friends and fans of chef Eros. Mr and Mrs Davis, one of the dignitaries that attended Big 60 dinner stated that they were excited reading the menu and trying the delicious dishes. they stated that their expectation was superseded, they enjoyed every every moment they spent with the Chef Eros.

 

The #AWCABG60 event would continue on Thursday 10th of December, see you there.

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Chef Eros
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