Food & Home Entertaining


Food & Home Entertaining

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A feast of learning

Experience the essence of Italian cooking at this month’s F&HE/AEG Academy. Buon appetito!

Following March’s alfresco menu, the F&HE/AEG Academy will show you how to create an authentic Italian meal. Once again you’ll be guided by Capsicum Culinary Studio’s head chefs: in Johannesburg you’ll be guided by head chef Dewald Kotze; Pretoria will be led by head chef Madeleine Steyn; and Cape Town will be guided by group executive chef Miranda Haricharan. Your Italian menu will be accompanied by De Grendel wines, supplied by Liquid Assets. De Grendel is situated on high, sea-facing slopes overlooking Cape Town. A mere seven kilometres from the sea its unique micro-climate helps to shape its prestigious quality wines. Fresh juice supplied by Sir Juice will also be available throughout the class. You also stand a chance to win an AEG coffee machine. Book now to avoid disappointment as seats are limited.

BOOKING DETAILS

CAPE TOWN
DATE:
Wednesday, 21st of May 2008
COST: R300 pp, which includes the class, the meal, wine and a three-month complimentary subscription to Food & Home Entertaining
TIME: 18h30
VENUE:
Capsicum Culinary Studio,
Unit G6, Foyer B, Sunrise Park,
Prestige Drive, Pinelands,
+27 21 531 6602

JOHANNESBURG
DATE:
Thursday, 22nd of May 2008
COST: R300 pp, which includes the class, the meal, wine and a three-month complimentary subscription to Food & Home Entertaining
TIME: 18h30
VENUE:
Capsicum Culinary Studio,
65 Studio Park,
5 Concourse Crescent, Lonehill,
+27 11 467 1446

PRETORIA
DATE:
Saturday, 24th of May 2008
COST: R300 pp, which includes the class, the meal, wine and a three-month complimentary subscription to Food & Home Entertaining
TIME: 11h00
VENUE:
Capsicum Culinary Studio,
Fleetcall House, Shop 1,
cnr Heuwel & Lenchen Avenue North, Centurion,
012-663-1425

TO BOOK:
Please call the number alongside and have your credit card details handy. Bookings will be taken from 9h00 – 16h00.
Bookings are subject to availability.

An Italian Menu
STARTER – Bruschetta Platters
– Bocconcini, artichokes and black olives
– Rosa tomatoes, roasted garlic and wild rocket
– Pesto, goat’s cheese and toasted pine nuts
– Roasted red peppers, capers and parsley

PRIMI
– Melanzane Parmigiana

SECONDI
– Beef Saltimbocca

DOLCE
– Orange and lime polenta cake drizzled with citrus dressing

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