Catharina’s Supper Club 06/10/12
Supper Club number 1 was a roaring success. Take a look at some photos of the first Veggie Buntch Supper Club to see what you missed.
This is a short recap of our first Supper Club at Catharina’s at Steenberg hotel. Chef Garth Almazan went out of his way to create a unique and very unusual vegan menu that was simply divine. Catharina’s has supported the Meat-Free Monday for some time, and you can tell that there is a real love for preparing vegetable-based meals that celebrate the versatility and strengths of vegetable flavours.
Our starter was a wild mushroom phyllo tart with confit cherry tomatoes, saute shemeji mushrooms with a balsamic reduction and basil oil.
Next up was a remarkable main dish that was hearty and very different: Grilled aubergine and roasted red onion terrine, lentil bolognaise, olive tapenade, tomato salsa and a green leafy salad. The lentil bolognaise was wrapped up in aubergine strips into a neat parcel. I was very impressed with this main and it is not something that I think I would be able to recreate with ease. It had a strong, smoky taste. Very satisfying.
As mentioned before, the dessert really stole the show. A wonderful mix of sweet and sour tastes rounded off the meal in style. The chocolate tofu pie was encrusted with digestive biscuits and served with chocolate sorbet, berry terrine (made with vegetarian gelatine) plus a handful of fresh berries.
As a start to the Veggie Buntch Supper Club initiative, this was more than I could have hoped for and look forward to sampling more and more amazing plant-based food in the future – and you’re not going to have to wait long, look out for info on the next Supper Club, which will be a 6-course taste sensation at the Chef’s Table event at Planet Restaurant at the Mount Nelson! This one is going to fill up fast. More info to follow this week. If you would like to make a preliminary booking or would like more info, email Laura on email@example.com.
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