In collaboration with W Bali – Seminyak, Scholars of Sustenance (SOS) International and Chef Chris Salans of Mozaic Restaurant and Spice by Chris Salans, are honored to host a charity dinner at W Bali on 11 January 2020. A unique culinary event showcasing the region’s best chefs’ cuisine whilst contributing to relieve hunger in a remote area of Bali. Two incredible reasons to celebrate!
SOS, officially Yayasan Derma Atas Pangan, is a food rescue foundation that has been collecting surplus food around Bali for the past two and a half years. The food is collected from hotels such as W Bali, suppliers, bakeries and other commercial outlets and then goes on to feed fourteen orphanages, four foundations and five villages.
Taking it a step further, SOS plans to initiate the Ban Basics Program to distribute surplus food to the people in need in Ban, a very isolated village in the mountainous terrain of Karangasem, East Bali. Here a high percentage of the population is malnourished to the point of mental and/or physical deformities; without access to clean water, schooling or health care.
With this event, SOS aims to raise enough funds to purchase customized food transport vehicles, employ staff, buy necessary storage equipment and generally assist the people of Ban to access life’s basic needs. DJ Denton, the Projects Manager of SOS said that “the overall goal is simple, SOS will take surplus food from its generous donors and provide it to the people of Ban”.
SOS has called upon Celebrity Master Chef Chris Salans of the Mozaic Group to put together a fabulous dinner event. Michelin Star Restaurant Chef Jacques Pourcel, Dutch Celebrity Master Chef Alain Caron, Chef Salans himself and Chef Beryl Adler, W Bali’s very own Director of Culinary will collaborate to lead the charity dinner.
This leading culinary team will join hand in hand to cook live in a one-off, four course dinner, raising money for the Ban Basics Program. All proceeds from the event will go towards generating relief for those unable to provide for themselves, ranging from food availability to basic nutritional needs.
The chefs have committed to making this a ‘Zero-Waste’ event where no food is wasted in their preparation. Chris Salans will do a ‘prawn dish with recycled kalamansi jam, whereby the entire prawn and the entire kalamansi lime will be used for the dish’.
The evening will start with a pre-dinner cocktail party at 6:00 PM, featuring a live & silent auction and raffle tickets. The 4-course dinner with paired wines will follow, one course plated up per chef. There will be a live feed from the kitchen where each chef will present their dish before joining on stage to auction a special prize.
Tickets are limited to 125 seated guests with price of IDR 1,750,000 net per person including pre-cocktail party and 4-course dinner.
