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DTSTART;TZID=UTC:20251025T190000
DTEND;TZID=UTC:20251025T220000
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SUMMARY:A Night of Culinary Dialogue: Chef Armen of Terra Verte Joins BUZO by Will Meyrick
DESCRIPTION:In an intimate collaboration on 30 October 2025\, BUZO by Will Meyrick and Chef Armen of Terra Verte will present a dinner that celebrates instinctive cooking\, refined balance\, and the beauty of cross-cultural dialogue. A moment where Italian\, Mediterranean\, and Japanese influences converge with quiet precision and bold imagination. \nBUZO\, known for its bold Itameshi dining\, a fusion of Japanese craftsmanship and Italian soul\, welcomes Chef Armen\, whose upcoming restaurant Terra Verte at Equipoise Ubud explores the dialogue between land\, season\, and creativity. Together\, they will craft a dining experience defined by intuition and quiet precision\, where cultures are not mixed\, but conversed. \nThe collaboration will highlight a unique Italian cuisine with Mediterranean and Japanese twists\, crafted to excite the palate and awaken the senses. Chef Armen\, known for his culinary creativity and instinctive cooking style\, will present his distinctive take on Italian-Mediterranean cuisine\, showcasing innovative recipes that balance artistry and authenticity. \nTerra Verte will introduce nine remarkable dishes built on smoke\, instinct\, and attitude\, flavors that hit hard\, then linger. Each creation tells a story of bold imagination and refined technique\, staying true to the spirit of culinary exploration. \nThe Menu: A Dialogue of Origins\nFor this occasion\, Chef Armen presents three signature creations that reflect his expressive\, ingredient-driven style built on smoke\, instinct\, and attitude. \n\nChicken Skewer\n\nGrilled chicken thigh marinated in yogurt\, garlic\, lime\, coriander\, and sumac. Served with spiced herb yogurt made with Greek yogurt\, lemon zest\, cumin\, fennel\, coriander\, and spring onion\, and topped with a house-made cashew dukkah. \n\nCarbonara Revisitata\n\nFresh semolina and 00 flour pasta served with fennel sausage made from organic minced pork\, garlic\, and onion\, finished with a silky pecorino fonduta and black pepper. \n\nSpicy Lamb Pizza\nSourdough-based pizza topped with spicy minced lamb cooked in tomato and vodka sauce with cumin\, paprika\, fennel\, coriander\, and chili flakes\, finished with pickled onions and fresh parsley.\n\nEach dish reflects Chef Armen’s respect for instinct and imperfection\,  food that speaks through contrast and intuition rather than ornament. His collaboration with BUZO by Will Meyrick marks a meeting of two culinary minds that share a common pursuit: to cook with purpose\, honesty\, and curiosity. \nAs Terra Verte prepares to open its doors within Equipoise Resort Ubud\, this collaboration offers a glimpse into Chef Armen’s creative direction\, a first preview of the modern Italian-Mediterranean philosophy that will define the restaurant’s upcoming debut. \nThe collaboration dinner will be held at BUZO by Will Meyrick\, Seminyak\, beginning at 7 PM. Seating is limited.
URL:https://www.balifoodandtravel.com/event/a-night-of-culinary-dialogue-chef-armen-of-terra-verte-joins-buzo-by-will-meyrick/
CATEGORIES:dinner
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