Yesterday saw the inaugural Chef’s Table lunch at our charcuterie. I say inaugural as it was such a success that it will have to be repeated on a regular basis. 10 of Cape Towns best chefs came to relax, have some food and catch up with each other. The proceedings were well lubricated by the presence of William and Michael Everson (Everson Cider), Roger Jorgensen (Jorgensen Distillery) and David Lazarus (Lazanou Wines).
Chef Neill (with two LLs) Anthony who came of age on Saturday braised a delicious pork shoulder and topped it off with super crispy crackling, mustard and dill potato salad and french beans with flaked almonds.
The riveting visiting Professor Charlie Crowther from Glen Oakes Farm gave us all an education in animal husbandry which sparked off a multitude of debates about sustainable farming, sourcing quality raw materials, understanding the ethics of farming today and one or two interesting questions from PGW about artificial insemination.
The fabulous Neil and Claire from Flat Stanley provided some wonderful background sounds while we deliberated, cogitated and masticated and before we knew it the sun had set. A very big thank you to all those who contributed, those who participated and those who made it the special day that it was.
Sometimes the questions are complicated and the answers are simple – Dr Seuss