Grill Ueli grill events - 29th Mar 2017
Coming up in late March are several events hosted by Swiss Barbecue World Champion, Grill Ueli, at Huber’s Bistro! Mark the dates in your calendar because Grill Ueli is flying in from Switzerland specially for these events (the last time he was in Singapore was in 2014)!
- Special a-la carte menu at Huber's Bistro
You wouldn't want to miss this! Grill-Ueli will be cooking all the main courses on the special
menu on grills set up outside Huber's Bistro. Available for lunch from 29th March to 1st April
11.30am to 2pm and for dinner from 29th March to 31st March 6pm to 9.30pm.
Walk-ins only.
Special A-La Carte Menu by Grill Ueli
Grilled Beef Fillet Tartar with Salad Leaves and Toast,
Plum Stuffed Chicken Roulade with Egg Omelette and Serrano ham,
Pork Cordon Blue, Grill-Ueli style,
Cervelat Sausage in Blue Cheese Sauce, and
Beef Short Ribs with Garlic and Rosemary
- Grill Masterclass outside Huber's Bistro
Masterclass will be held outside Huber's Bistro. Tasting portions will be served. Registration
compulsory! Check back for details how to register!
Featured dishes
Cervelat Sausage with Blue Cheese Cream Sauce,
Raw Salsiccia Sausage and Cooked Veal Sausage,
Beef Ribeye Steak,
Roasted Pork Loin,
Pork Eye Round stuffed with Herb Cheese, Air-Dried Meat and Breadcrumbs,
Minced Meat Skewer,
Polenta Gratin,
Stuffed Potatoes, and
Various vegetables,
-----
Grill Ueli's profile
At 17 years, Grill Ueli qualified as a butcher with top grades. 7 years
later, in 1987, he qualified as a master butcher. This finally gave him time on
hand for one barbecue course after another. In 1997, he entered a barbecue
competition for the first time and was crowned Swiss Barbecue Champion.
Subsequently, he was been crowned Swiss Champion eight times, European Champion
four times and World Champion four times.
He owns a small butchery which produces according to old craftsmanship.
It’s a step back to good old practices, quality before quantity. The butchery
produces everything themselves from the scalded sausages to dry sausages and
the dried meat specialties.
