Culinary Delights at the Cellars Hohenort Hotel
The five star Cellars Hohenort Hotel & Spa, which nestles in the lush Constantia Valley of Cape Town, South Africa, offers exciting culinary journeys during the months of August and September 2015. The include learning the old school slow cooking techniques as well as learning the modern twists on timeless French classics.
SLOW & LOW
The perfect winter food on 6 August 2015
Learn old school slow cooking techniques combined with modern technology and culinary research findings to get the best results from the less glamorous cuts of meat & poultry. This session will be co-hosted by Chef Chad Blows of The Pavilion and Chef Delia Harbottle of The Conservatory.
PARISIAN BISTRO FARE
20 August 2015
Respecting the world’s most influential cuisine, learn modern twists on timeless French classics including moulles marinieres, terrine, steak frites, asparagus & hollandaise. This session will be co-hosted by Chef Ashley Moss and Chef Farrel Hirsch of The Greenhouse.
THE GREENHOUSE AT HOME
2 September 2015
Learn how to prepare some of the award-winning dishes in the comfort of your own home with wine pairing advice from our Group Sommelier, Michelle Michaels. This session will be co-hosted by Chef Farrel Hirsch and Chef Ashley Moss of The Greenhouse.
17 September 2015
Show-stopping starters from The Cellars-Hohenort’s award-winning kitchens, designed to impress even your most serious foodie guests, with plating tips as well as tricks to extract the most flavors from your ingredients. Dishes include rooibos-cured trout, pasta nero, release the kraken and quail ballottine. This session will be co-hosted by Chef Delia Harbottle of The Conservatory and Chef Ashley Moss of The Greenhouse.
SHORT & SWEET DESSERTS
1 October 2015
Fantastic desserts in under 30 minutes! The favorite quick & delicious dessert recipes from The Cellars-Hohenort and The Marine’s pastry departments, expertly prepared by the exceptional pastry chefs. This session will be co-hosted by Chef Amy Young of The Greenhouse and Chef Lesley Corneilse of The Marine.
Each session includes a three-hour cooking demonstration and dish tasting and begins at 10am on the day for R500pp. A three-course lunch can be included with the kitchen sessions at an additional R250pp. Kitchen Sessions will be held at The Cellars-Hohenort in Constantia, Cape Town.
If you plan to combine one of these delightful experiences with a stay over in one of the hotel’s beautiful rooms or suites, contact us for special rates!
South African Tourism Company
Tel: +27 (0)21 794 9050
Mobile: +27 (0)827 823 142
Fax: +27 (0)21 794 9995