With seven sets of menus, seven wine pairings, 21 chefs, seven sommeliers add in a couple of egos and you have the most spectacular event. Chef’s who share raised R2.5 million from ticket sales, experiences and some amazing art works. The brief was simple: canapés on arrival, cold fish starter, soup course, meat main, chocolate for dessert. Each group of three chefs collaborated in different ways, each group did what inspired them with no rules. On our table the emphasis was around sharing this created more interaction with dishes placed in the center of table.
Salted beef, sauerkraut and emmental, rye sandwich )
Mushroom tartlets with crème fraiche
Duck liver parfait, cumin crisp, and plum bon bon
Lamb gougère, roast beetroot, 4year Gonedsa Boerenkaas
Tarte, avocado, tomato, mozzarella buffalo, olive truffle tapenade
Terrine fresh goat cheese, celeriac, salted lemon, honey nuts
Starter – from land and sea
As the plated element marron and sour fig dressing with dune spinach
crispy fried monkfish cheeks, monkfish liver and cheek terrine, smoked trout, with, dusky kob ceviche, spring vegetable salad, abalimi bezekaya salad
Klein Constantia Metis Sauvignon Blanc 2013 by Pascal Jolivet
Soup – quail in the cress
Quail praline in a watercress soup
Blackwater Exemption 60 Bourboulenc 2014
Main -‘ a little of everything beef’
Plated – slow cooked beef rib eye, braised shot-rib with blackened aubergine puree
On the table spring salad, spring vegetables, roasted sweet breads with hazelnuts, oxtail parcels, sausage, smoked beef cheek, tongue with a raisin and caper dressing, seared warm Wagyū ‘Pan biltong’
Radford Dale Gravity 2006
Pre-Dessert: Amarula Milk punch
Plated: Toasted Coconib parfait, twisted Guanaja ganache, vanilla set crème brulee, chocolate Geleé,
On the table: Choc egg to share with espresso choc crumble, mini after eight macaroons, blackberry and citrus pate de fruit, mini apple tarts
Vondeling Sweet Caroline 2011
Chefs worked in unfamiliar territory with seven makeshift kitchens in a tent behind city hall, logistics and organising is was tough work as no two chefs were using the same crockery for anything. So imagine clearing at the end of the night.
The chef pairings for the ‘Chefs who Share‘ dinner :
1. George Jardine, Gerd Kastenmeier , PJ Vadas
2. Marthinus Ferreira, Christo Pretorius, Alfred Miller
3. Christiaan Campbell, Chantel Dartnall, Andreas Mayer
4. Rudi Liebenberg, Michelle Theron, Christoph Geschwendtner
5. Malika van Reenen, Chris Erasmus, Bernhard Reiser
6. Jackie Cameron, Jürgen Schneider, Christian Grainer
7. Darren Badenhorst, Franck Dangereux, Anton Schmaus
Sommeliers for the night were Gregory Mutambe, Germain Lehodey, Higgo Jacobs, Carl Habel, Susanne Schneider, Isabella Immenkamp and Pearl Oliver
The amazing part of an event like this is the art of giving and sharing. Chefs, sommeliers, artists all offer their time, talent for free! Without them this event would never been able to take place. Wines are sponsored, produce sponsored, glasses sponsored, art pieces (from artists like Jean Doyle, Lionel Smit, Richard Scott)
All the proceeds of the Gala Dinner and Auction go to Make a Difference (MAD) Charity, South African branch of the Laureus Sport for Good Foundation.
During the evening sponsorships of R1000 each were sold at the tables for Veggie Boxes, which will go to charities providing nutritious meals.
Thank you to the unsung heroes in the back Gavin Ferreira, Tarryn Thomas, Kelly Veldhuis and the guys from ten of cups clearing at 2:00 in the morning.
Lastly thank you to Florian Gast and Barbara Lenhard from Opulent Living for making this happen.