Master Chef Nooror Somany Steppe and her daughter Sandra Steppe
Blue Elephant Bangkok’s Founder & Master Chef Nooror Somany Steppe, has once again devised an anti-cancer Pink Ribbon Menu to mark the World’s Breast Cancer Awareness Month in October 2015. Proceeds from revenue generated by the special menu, which is available for lunch and dinner at the Blue Elephant Cooking School and Restaurant throughout the month of October 2015, will benefit Thai women in need at the Queen Sirikit Centre for Breast Cancer (QSCBC).
“Breast cancer is one of the most common cancers for women and it has taken away so many beautiful lives. This is something that can be prevented through early detection, so we want to remind all women to take care of their health by creating more awareness,” said Khunying Finola Chatamra Honorary Advisor to The Thai Red Cross and the Queen Sirikit Centre for Breast Cancer (QSCBC). “Today, millions of women are surviving the disease thanks in part to early detection and improvements in treatment. We are grateful for all the support that the Blue Elephant Restaurant has provided throughout the years to help raise funds and awareness for this very important cause.”
Clear Soup with Rambutan
This year, Chef Nooror’s highly nutritious “Pink Ribbon Menu” using specific herbs and fresh, organic ingredients rich in anti-oxidants, will be highlighted with creations by the younger family members of Chef Nooror: Sandra Steppe and Emma Steppe.
“With millions of women fighting breast cancer each day, in every place around the globe there is a mother, daughter, sister, or friend who has been affected by breast cancer. I think it is important for all women to be aware of the real risks of this disease. I am also grateful to be working together this year with my family - Sandra and Emma - to raise awareness and support for a very noble cause which is the breast cancer research being done by the Queen Sirikit Centre,” said Chef Nooror who also holds the prestigious title of QSCBC Ambassador.
Foie Gras with Gac Fruit and Pomegranate Salad
Chef Nooror is committed to utilizing organic, locally sourced ingredients and taking a healthier, more sustainable approach in her cooking. It’s something that she has applied to all the menu items of the Blue Elephant restaurants.
“In my mother’s generation, herbs were commonly used to boost the nutritional value and healing properties of food. Both Emma and myself are health conscious individuals and we appreciate especially the beauty benefits of the vegetables and fruits we use in our creations,” said Sandra Steppe.
“Jackfruit and Pomegranate, Rambutan and Tumeric, Saba Fish and Sweet Tamarind” are just some of the cancer fighting ingredients, used in the tantalizing dishes created by Chef Nooror.
Sunchoke Salad with River Prawns
Sandra’s culinary preferences resulted in the “Black Tofu Salad with White Sesame Dressing” dish whose healthy and beauty ingredient is none other than Argan Oil which helps nourish hair. “Wing Beans Salad with River Prawns” is another creation by Sandra. Emma, on the other hand, contributed to the Dessert Menu: “Avocado Panna Cotta and Gac Fruit Puree” and the creamy, caramelized “Date Flan” topped with berries and almond flakes.
During October 2015, when guests order from “Pink Ribbon Menu”, a donation will be given to Queen Sirikit Centre for Breast Cancer to help further research and prevent Breast Cancer. In return, participating guests will be presented with a beautiful pink apron.
Blue Spice Co., Ltd., a member of the Blue Elephant International Group, will also participate in the Breast Cancer Awareness month by contributing part of the sales of products decorated with a pink ribbon to the Queen Sirikit Centre for Breast Cancer.
Blue Spice is a great supporter of sustainable ecological and social development, working in alliance with the Royal Project Foundation in Thailand, an initiative by His Majesty the King to actively cultivate fruit and vegetable agriculture in substitution of illegal opium crops, to reap organic products and support social responsibility.
By using exclusively fresh and natural ingredients sourced in Thailand, Blue Elephant products are free from pesticides, MSG, artificial colouring or any other obscure ingredients. With the aim of providing clean curry pastes, Thai spices and sauces, the Blue Elephant products are also GMO free.
The 2015 a la carte “Pink Ribbon Menu” will be available for lunch and dinner throughout the month of October 2015.
For more information, please call Blue Elephant Cooking School & Restaurant, tel. 66 (2) 673-9353-8.