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2021-01-23
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四大天王級總舖師 首次聯手重現古早辦桌味

熱鬧辦桌文化是許多老一輩台灣人難以忘懷的美味回憶,然而隨著民情風俗及飲食習慣改變,精心佈置的室內宴會場地、精緻宴會料理逐漸取代了在馬路旁搭棚的辦桌慶典,傳統辦桌文化所擁有的活力與生命力已不復見;為找回舊時台菜帶給老一輩的感動味道,君品酒店自2017年開始每年皆會舉辦古早辦桌宴回饋給喜愛台菜的賓客,而在今年更特別邀請到分別代表台灣東、南、西、北,四大天王級總舖師陳兆麟、黃宏銘、高景泉及林明燦,獻出史上第一次聯手合作,20191022~1023日晚餐時段於君品宴會廳亮重現台灣「辦桌宴」,演繹多道經典辦桌傳承佳餚,其中更包含失傳的辦桌菜將在晚宴中獨家推出,饗宴價格每桌NT$25,000+10%,宴會現場將原汁原味呈現最地道的擺桌、及專業辦桌水腳阿姨,讓賓客再次感受、找回在台灣逐漸消逝的古早辦桌味。除此之外,君品酒店為鼓勵有志研發台菜料理的莘莘學子,將捐出本次晚宴所得新台幣10萬元予開平餐飲學校,同時未來還可安排學生們跟隨總舖師至不同的宴席場地學習正統辦桌文化,期望能將傳統台菜料理與辦桌精神發揚光大並永續傳承。

201910140003 (2)     「總舖師」是辦桌的靈魂人物,兆麟師的祖父曾說總舖師有五條須走的路,為了熟知每一樣珍貴食材,總舖師首先需「走」遍市場裡的四個大「舖」-菜舖、乾貨舖、肉舖、海產舖,「走舖、走舖」也就成為了總舖師一詞的由來;而在傳統辦桌習俗中,總舖師還有最後一條須走的路-水龍頭,四位總舖師皆表示,早期辦桌無論外在條件優劣,尋找「水源」是總舖師都必須具備的能力。對於總舖師而言,辦桌不僅僅只是為主人家設計宴席菜單,更需傳授各種禮俗典故,讓宴席可以舉辦得風光得體。本次辦桌宴由四位天王級總舖師一同聯手設計菜單,將傳承百年與即將失傳的經典台式菜餚原始重現,由陳兆麟師傅所帶來的五代秘製金雞,有別於南部不加糖的作法,運用正宗宜蘭烹調手法,加入「冰糖」調味,使其帶出麻油雞的清甜順口;林明燦師傅則演繹唯一傳承紅牛牛奶蹄筋這道幾乎已失傳的台菜,阿燦師運用最傳統的烹調方式,將其重現,並使用伴隨台灣消費者超過50個年頭的紅牛奶粉,帶出湯頭的濃醇香;高景泉師傅將製作工序繁複的經典辦桌手路菜八寶栗子鴨完整重現,鴨肉劃開時,裡頭滿滿的八種餡料,除帶給賓客驚喜外,也代表著感謝上天賦予的豐收年,是道年節辦桌宴的吉祥菜餚;黃宏銘師傅帶來經典傳統台菜乾坤四物肚,在早期社會,因豬肉昂貴,因此在辦桌中出現此道菜色,也象徵主人家擁有雄厚的財力,四位師傅設計出的懷舊菜色內容,搭配現場的地道擺桌,期望讓給賓客再次感受並品嚐到漸漸消逝的古早味。

君品酒店自開業以來,一直致力於發掘出各地具文化底蘊的餐飲,源自於清末民初福建移民潮所帶進的辦桌飲食文化,更是台菜料理的精隨,然而隨著時代變遷,許多辦桌文化禮俗也漸漸被遺忘,除了每年舉辦傳統辦桌宴,帶回老味道以外,君品酒店也期望能透過學校教育,培養出更多年輕一代的台菜料理師傅,因此在今年度的辦桌晚宴,除了品嚐將四位總舖師所帶來的經典台菜料理,同時也將會進行公益捐款活動,預計捐出晚宴所得新台幣10萬元予開平餐飲學校,鼓勵有志研發台菜料理的莘莘學子,未來並可安排學生們跟隨著總舖師至各地學習正統辦桌文化,從設計菜單、食材挑選到菜色烹調,期望透過實戰的學習經驗,將傳統台菜料理與辦桌文化保留並永續傳承。

「四大天王」總舖師個人介紹

總舖師 基本介紹
林明燦總舖師 身為總鋪師家族第三代傳人,承襲被譽為「台灣辦桌活字典」、「國寶級辦桌祖師爺」父親林添盛手藝,資歷超過40年,至少辦過兩萬場宴席,電影《總舖師》導演陳玉勳及榮獲米其林指南一星的山海樓台菜餐廳都專程向林明燦請益。堅持「辦桌,良心比廚藝更重要」的理念,讓古早味及人情味,飄香延續至新的世代中。
高景泉總舖師 人稱阿泉師的高景泉,擁有近30年的廚藝經驗,開創出高雄知名的海王星餐廳,不但是中華台北美食展的名廚,還是台灣料理界最專業的鱷魚料理名人,阿泉師不斷的在老食材中,找尋新做法,為傳統台菜開啟新篇章;除此之外,阿泉師也與台南歸仁知名百年施家班第三代傳人施宗榮主廚聯手承包過許多知名政商人士、藝人以及海外各地公司行號外燴並且共同經營玄饌宴會館,傳承的不只是手藝,更是辦桌宴席的歷史文化精神。
黃宏銘總舖師

 

獲選2016兩岸十大名廚,從小跟著「總鋪師」父親到處辦桌踏上餐飲之路,擁有十餘年五星級飯店資歷的黃宏銘主廚,最後回到故鄉彰化埔心,傳承總舖師父親的好手藝,並日益精進,以「用心」經營、「嚴選」食材、「專業」調理的精神,期望將自身手藝與對辦桌的情感文化,回饋賓客「高貴不貴、用心堆砌的手路菜。
陳兆麟總舖師 宜蘭辦桌文化的第一把交椅、國宴主廚、擁有50年的廚藝經驗,更是宜蘭老店「渡小月」的大當家,陳兆麟師傅的廚藝淵源追溯自清末民初的曾祖父,至今已是第五代百年辦桌世家,從父執輩手中傳承的宜蘭當地特色辦桌菜,將蘭陽特色食材如三星蔥、鴨賞等賦予新菜生命與靈魂,更出版台菜聖典「總舖師的五條路」一書傳承辦桌精神文化。

「君品辦桌宴」菜色介紹

菜色名稱 菜色介紹
五代秘製金雞 選用肉質較軟嫩的仿仔雞,將其汆燙後切塊。接著將老薑母與雞肉塊拌炒至金黃,再加入黑棗、紅棗及老紅酒及冰糖調味後煮至酒精揮發,最後將麻油雞燉煮1.5小時即完成。在傳統的印象裡,南部的食物較偏甜,然而此道菜色做法,正好恰恰相反,南部不加糖,加入「冰糖」調味為宜蘭特有作法,使其帶出麻油雞的清甜順口,為一道祛寒潤燥的佳餚。
唯一傳承紅牛牛奶蹄筋

 

此為一道失傳的台菜,林明燦師傅在這次辦桌宴中,運用最傳統的烹調方式,將其重現,並使用伴隨台灣消費者超過50個年頭的紅牛奶粉,帶出湯頭的濃醇香。曬乾的蹄筋,像炸魚酥的方式下鍋炸兩次使其膨脹後將其泡軟,剪成三段,接著用水煮至軟嫩Q彈,加入將牛奶、胡椒及鹽與蹄筋入鍋用慢火熬煮,絲絲的奶香氣,豐富整個味蕾。
八寶栗子鴨

 

此為製作工序繁複的辦桌經典菜餚,也是師傅的功夫菜,八寶顧名思義,其含有八種餡料,常出現於年節的辦桌宴上,將鴨肉劃開時,裡頭滿滿的餡料除帶給賓客驚喜外,也代表著,感謝上天賦予的豐收年。首先將鴨子的內臟清除,並加入五香粉、醬油及料酒浸泡一小時,再將栗子、小冬菇、芋頭、筍子、蔥段、蒜頭及香菜根所有材料分批炸過後塞入鴨中縫上,下鍋油炸至金黃色,再用滷包將鴨子滷至7分軟撈起,包覆在耐熱袋中進蒸籠蒸煮2小時,鴨肉搭配著所有餡料,濃郁的香氣餘韻留在口中,久久不散。
乾坤四物肚

 

此為傳統的台菜,先將豬肚翻面刮洗乾淨後,塞入排骨與四物,加入當歸、米酒及水燉煮約莫6小時,濃郁的湯頭搭配入口即化的豬肚,為一道溫潤補血的養氣湯。在早期辦桌社會,因豬肉昂貴,因此在辦桌中出現此道菜色,同時也象徵主人家擁有雄厚的財力。

 

辦桌宴菜單

十全十美大拼盤

(龍蝦火腿沙拉、螺肉罐頭、宜蘭膽肝、紅糟肉、五味九孔蘭陽鴨賞、生腸、滷香菇、粉腸、蟳粿)

五代秘製金雞

林家八十年河鰻老油條

八寶栗子鴨

現炸金桔大蝦

唯一傳承紅牛牛奶蹄筋

渡小月特製紅蟳米糕佐玲巄湯

乾坤四物肚

油炸拼盤(糕渣、芋泥捲、菊花酥)

寶島水果塔
晚宴日期:2019/10/22-10/23

晚宴價格:每桌NT$25,000+10%

晚宴地點:君品酒店宴會廳 亮(台北市承德路一段3號5樓)

詳情或訂位請洽:02-2181-9999轉宴會業務

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