A South African Inspired Interactive Cooking and Dinner Experience in the Heart of a Working Kitchen
When: Every Tuesday of the week
Where: Classes are held in the working kitchen of The Sense of Taste Chef School in the trendy industrial area of Maitland, situated a mere 10 minutes outside of the city bowl. Secure parking is provided
Hours: Arrive 16h30 for 17h00 and the evening will end around 21h00/21h30
Cost: R1200 per person includes 4 course meal, paired wine, a selection of gins and ciders
Contact: firstname.lastname@example.org for enquiries
Chef Peter Ayub in association with MasterChef Finalist Sue-Ann Allen are proud to present a series of South African inspired interactive cooking experiences. Classes are held in the working kitchen of The Sense of Taste Chef School in the trendy industrial area of Maitland, situated a mere 10 minutes outside of the city bowl.
Both Peter and Sue-Ann share the same food philosophies and values of ethical eating, sustainability, the use of seasonal produce and most importantly cooking with love. Guests will experience first-hand these values through their cooking.
Both chefs have had exciting careers to date…… Award Winning Book Authors, Celebrity TV Food Show Hosts and both have had privilege of cooking for some pretty important clients include the likes of Nelson Mandela, Jamie Foxx, Beyoncé and Jayzee, The English Cricket Team, Ruby Wax, Kim & Khloe Kardashian, Nicole Scherzinger and Vin Diesel.
Classes will be formatted in such a way that guests get to learn various cooking techniques using much loved South African ingredients. The chefs will introduce each dish and respective ingredients and demonstrate the preparation before guests head to their individual stations to cook components of the dish and plate.
A four-course menu will be served at a large communal dining table along with a selection of local wines, beer and gin.
It is an evening aimed at sharing the love for South African tastes and cuisine and the bringing together of strangers and friends alike.
Price per person will include cooking demonstrations, advice and guidance from Peter and Sue-Ann, a scrumptious four course meal, all drinks and a branded apron to take away at the end of the evening (branding can be arranged as per your specific requirements).
For the menu please see below:
West Coast Black Mussels
Cape Malay curry, charred corn, leek, foraged chickweed
Peppered strawberry salad with balsamic mayonnaise, olive oil
Story of Pork
Trotter and bone marrow tomato bredie, sous vide pork cheek, biltong dusted braaied pork fillet and a rich pork and apricot jus
Butternut and Inkomazi Brule’
Rooibos crumble, cinnamon tuille, brandy cream, berry jelly, cape gooseberries