It will be a meeting of two of the Cape’s most esteemed culinary minds when Executive Chef Jocelyn Myers-Adams from the 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, on Saturday, May 30, at the Cape Town hotel.
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 enticing 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 will be a refreshing smoked-onion soup with crispy kale aioli and leek charcoal which she will 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 will culminate with Myers-Adams’ wild mint chocolate crémeaux, beetroot jelly and fruit leather, macadamia nut brittle, and organic chocolate soil.
* Cost is R450 per person including wines.
Book on 021 406 5988; or at firstname.lastname@example.org.