Le Meridien Gurgaon recently hosted ‘The Fifth Annual Fred Tibbitts & Associates Charity Dinner’ in association with Fred Tibbits. This event brings together area general managers, general managers, F&B directors and other guests wherein each attendee generouslycontributes to the charity.
Tibbits helps destitute families globally, including India, to live a better quality of life and has also adopted different families that he personally looks after till date. Le Meridien Gurgaon Delhi NCR conceptualized and hosted the evening to help these families through Fred Tibbits Charity.
The guests at the evening included Antony Page, GM of JW Aerocity, Rishiraj Singh, GM of ITC Welcome Hotel Dwarka, Maulina Gupta, GM of Hyatt Place Gurgaon, Kunal Dewan, director-Sales & Marketing, Le Meridien Gurgaon Delhi NCR, Harleen Rawal, F&B director of Le Meridien Gurgaon Delhi NCR, Vinay Bhardwaj, GM-sales & marketing of Pride Plaza, Tarun Gupta, sales and marketing of Pride Plaza, Pankaj Mathur, GM of Pride Plaza, Aagman Baury, RDM of The Leela and Ajish Menon, assistant F&B manager of The Leela.
David Hopcroft, GM of Le Meridien Gurgaon Delhi NCR welcomed the guests and comedian Raghav Mandava, kept the audience in splits with his repertoire in humor in English and Hindi. Tibbitts then took to the podium with his welcoming remarks on ‘Service as the Highest Calling’, and quoted a recent UNICEF report on the subject. He then called Geshe Jampa Wangden, teacher at Pema Ts’al Monastic School at Mundgod, India to say a Tibetan Buddhist prayer, chanting in Tibetan and paraphrasing in English.
Hopcroft offered a welcome toast and called forward four of VIPs to offer their personal toasts for the evening. The Menu for the evening was curated by Chef Amit Kumar, head chef of Bella Cucina and included cured salmon with avocado mouse and micro greens; three seed quinoa with beans, cucumber and cilantro, paired with the Yalumba Viognier 2014 from Australia. The Pasta Course was a magnificent combination of burnt garlic and spinach risotto, Greek feta Espuma, paired with Castello Banfi ‘Le Rime’ Pinot Grigio and Chardonnay 2014, Italy. The main course followed with a choice of braised lamb with smoked potato and crispy kale; ratatouille with crispy kale and textures of tomato, both paired with Montes Limited Selection Carmenere 2013, Chile. The dessert comprised espresso coffee mousse and berry coulis.
