Savour five fabulous, gourmet courses prepared by leading local and international chefs at the Gastronomica Knysna gala dinner on Saturday 30 September 2006. The finale extraordinaire is part of a ten-day festival all about true honest food, beautiful food, and scrumptious food.
Discover the secrets about expert bread making with Jeffrey Hamelman, renowned bread baker from the USA. Delight in the art of preparing ostrich by Pierre and Debbie Malherbe of Jemima’s, one of Oudtshoorn’s most popular restaurants. Tammy Turner of Hungry Heads Gourmet Foods will tantalize taste buds with an exceptional aperitif. Samantha Waring of the South African Chefs’ Academy will create a mouth-watering seafood masterpiece.
Dessert is languished in decadence; created by international championship pastry chef consultant En-Ming Hsu together with the winner of last year’s Chocolate and Patisserie Invitational Challenge, Anli Loubser; guests will be served a chocolate sensation, perfectly paired with VAN RYN’S Collection RESERVE BRANDY
The Gala Dinner is like no other – while guests experience opulent taste sensations, they can watch the chefs present and plate each course. The evening will be held in the Culinary Shed, Thesen Harbour Town, Knysna.
The proceeds from this evening will pay for scholarships for well deserving students to further their education in the fields of the culinary arts, music education, fashion design and or entrepreneurial tutoring.
The Gastronomica festival 2006 takes place in Knysna from Saturday September 23 and runs until Sunday October 1. With the theme “From the Earth to the Plate”, the event combines culinary education and art with entertainment, fashion and music.
The festival is a food lover’s paradise, crammed full of hands-on workshops, demonstrations, discussions, professional competitions and a fresh produce market hosted by international and local chefs.
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