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The Peak Next Gen Grill Out: Not your typical under-the-sun barbecue

The Peak hosted a masterclass on the finer points of meat and whiskey.

On Oct 18, a masterclass on the art of grilling was held at the Kitchen Culture showroom for The Peak readers, rising entrepreneurs, and the next generation of business leaders.

There was no faffing about with charcoal and fire-starters, though. An intimate indoor grill session was held in the evening, with professionals in the F&B industry sharing the finer points of picking meats, grill preparation, and enjoying whiskey.

(Related: Exploring alternative investments with The Peak & Next Gen Business Families)

Experts for the panel session included chef Allan Albert Teoh, cheesecake maestro and culinary consultant; Paesson Ong of meat and seafood distributor Heinrich Food (which provided the produce for the session); and spirits industry veteran Scott Fitzgerald.

Key takeaways from the discussion included using the right equipment in your kitchen – there was hardly any smell of cooking even though lamb chops were being grilled at Kitchen Culture’s indoor setup; and knowing your produce (Angus is a breed of cattle as opposed to an appellation – so quality can differ between producers and countries).

(Related: The Peak Next Gen | Joseph Lor, the tattooed CEO of Tocco Toscano and Faire Leather Co executing his turnaround plan with grit and moxie)

Meanwhile, Westland Whiskey, a single-malt made in the Pacific Northwest, was the tipple of choice for the night. Although there were pairing suggestions for the night’s dishes, brand ambassador Scott Fitzgerald had some words of wisdom: “People have different tastes – drink it however you want.”

While the food, drinks and conversation flowed, guests were also treated to the sight of compelling table centrepieces by luxury Swiss watchmaker Longines, with its timepieces on display at the grill session.

(Related: The Peak Next Gen | Bonnie Wong, Chief operations officer of Creative Eateries)