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The hottest name at TIFF: Nikki Beach

Nikki Beach is uprooting it’s infamous film festival party hub from thebeaches of the La Croisette to the towers of Toronto in the heart ofYorkville.

Following seven successful years at the Cannes & Venice Film Festivals, exclusive lifestyle brand Nikki Beach is uprooting it’s infamous film festival party hub from the beaches of the La Croisette to the towers of Toronto in the heart of Yorkville.

Nikki Beach is catering, planning and styling the hottest movie premiere after-parties, press junkets and club nights during the Toronto International Film Festival at The Roof Lounge of the Park Hyatt.

By day, movie industry VIPs can lounge, surrounded by Nikki Beach’s sleek signature décor of white organic fabrics, natural woods from Vietnam and free flowing white linen curtains, while dining on platters of fresh gourmet cuisine and sushi for lunch and dinner (open daily from noon – 4 a.m. until Thursday) By night, Nikki Beach will consist of glamorous movie premieres, and unique showcases from international artists and world famous DJs.

Over the last seven years, Nikki Beach has catered events at the Cannes & Venice Film festivals; with a clientele that has included Mariah Carey and Lee Daniels hosting a private dinner for their movie Precious, Woody Allen and Scarlett Johansson hosting the premier party for their movie Match Point, and Sharon Stone hosting her press conference for Basic Instinct II.

This recipe, the Nikki Beach Chicken Satay, will be featured this week at TIFF. For more information on Nikki Beach, please visit www.nikkibeach.com.

Nikki Beach Chicken Satay

• Trimmed skinless, boneless chicken breast cut into 1-inch strips, 6 oz per portion
• Marinated in ¼ cup sesame oil, 1 clove chopped garlic

The veggies:

• 1 cup rough chopped Napa cabbage (1 inch pieces)
• ¼ cup fine julienne carrot, ¼ cup julienne snow peas, ¼ cup shitake mushrooms cut in strips

The Sauce:
• 1 tbsp sesame oil
• 1 clove minced garlic
• 1/2 tsp minced ginger root
• ¼ tsp chili flakes
• 1/3 cup coconut milk
• ¼ cup smooth peanut butter
• 2 oz chicken stock
• 1 tsp fish sauce
• Season with Kosher salt and white pepper

Mix ingredients for the sauce in advance.

In a hot sautee pan, heat a tbsp of oil, add the marinated chicken and brown on all sides.

Add the prepared veggies and sautee till tender.

Finish with the sauce and simmer at a lower heat for 3 to 4 minutes.

Serve with steamed Jasmine rice to your favourite friends.

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