Experience Earth’s Organic Offerings
It will be a meeting of two of the Cape’s most esteemed culinary minds when Executive Chef Jocelyn Myers-Adams from the prestigious Table Bay and Executive Chef Michael Broughton from the award-winning Terroir at the Kleine Zalze wine estate come together for a dinner event, Earth’s Organic Offerings, in May 2015.
Date : 30 May 2015
Venue : The Table Bay Hotel
Price: R450 pp including wine.
Booking is essential. To book, contact Ilse Barnard on 021 406 5988 or email@example.com.
Like the waves meeting the shore, Myers-Adams and Broughton bring two decidedly-different yet beautifully-symbiotic culinary approaches to the dinner.
With Myers-Adams preparing the soup and dessert and Broughton preparing the starter and the main course, the four-course meal promises a diverse and exciting taste experience for dinner guests.
All of the ingredients they will use are locally-sourced and organic. Each course will be paired with a Vineyard Selection wine discerningly-selected by the chefs to enhance the flavours.
To start, Broughton will prepare panko fried panko fried buffalo mozzarella with burnt butter, grapefruit, basil and pear jellies, paired with Kleine Zalze Vineyard Selection Chardonnay Barrel Fermented 2014.
Myers-Adams’ soup of the day is a refreshing smoked-onion soup with crispy kale aioli and leek charcoal which she has chosen to pair with Kleine Zalze Vineyard Selection Pinot Noir 2013.
The gastronomical meander continues with Broughton’s grass fed beef ravioli of braized cheek, sous-vide fillet, oxtail and truffle sauce. He has selected Kleine Zalze Vineyard Selection Cabernet Sauvignon Barrel Fermented 2010 to savour with the dish.
The meal culminates with Myers-Adams’ wild mint chocolate crémeaux, beetroot jelly and fruit leather, macadamia nut brittle, and organic chocolate soil.
For more information visit Sun International.
Woman Online adapted press release.