COOK FRANSCHHOEK – A CELEBRATION OF FOOD AND WINE
- 01 May 2014
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COOK FRANSCHHOEK – A CELEBRATION OF FOOD AND WINE
COOK FRANSCHHOEK – A CELEBRATION OF FOOD AND WINE
At this year’s Cook Franschhoek we are getting back to basics. Join us from 13 to 15 June to join in the Franschhoek celebration of food!
Whether you have just started out in the kitchen or are a seasoned cook, whether you like working with meat or are passionate about baking, there will be something for you.
The interactive and exclusive hands-on demonstrations will be focusing on the following themes:
• Snout-to-tail
• Locally produced (direct from farm to table)
• Artisan baking (includes gluten-free)
• Smoked meats (including charcuterie)
• Cooking over a fire (how to cook in a Weber, green eggs and rotisseries)
• Pickling, fermenting and preserving
• ‘Locavores’ (eating only what is produced locally, within a certain radius)
Most of the demonstrations include a beautifully prepared meal or taster, paired with a Franschhoek wine. This is the perfect opportunity to interact with the chefs and winemakers as well as master the art of intricate dishes. Be sure to book as soon as possible as groups are kept small to allow for one on one interaction.
FRIDAY 13 JUNE 2014
11:00 – 12:00
Restaurant – Leopard’s Leap Rotisserie
Chef – Pieter de Jager
Winery – Leopard’s Leap Family Vineyards
Winemaker – Pieter de Jager & Eugene van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.
R220 per person
50 spaces available
Level: B & I
SATURDAY 14 JUNE 2014
11:00-12:00Restaurant – Leopard’s Leap Rotisserie
Chef – Pieter De Jager
Winery – Leopard’s Leap Winery
Winemaker – Eugene Van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.R 220 Per Person
50 Spaces available
Level: Click here for the full programme
Chef – Pieter De Jager
Winery – Leopard’s Leap Winery
Winemaker – Eugene Van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.R 220 Per Person
50 Spaces available
Level: Click here for the full programme
Booking for all demonstrations is essential and can be done via webtickets.
For more information, please visit www.cookfranschhoek.co.za or contact the Franschhoek Wine Valley offices on 021 876 2861. Follow us on Twitter at @leopardleapwine and @Franschhoek_SA for regular updates. Please use the hashtag #fhkcook to tweet about the event.
At this year’s Cook Franschhoek we are getting back to basics. Join us from 13 to 15 June to join in the Franschhoek celebration of food!
Whether you have just started out in the kitchen or are a seasoned cook, whether you like working with meat or are passionate about baking, there will be something for you.
The interactive and exclusive hands-on demonstrations will be focusing on the following themes:
• Snout-to-tail
• Locally produced (direct from farm to table)
• Artisan baking (includes gluten-free)
• Smoked meats (including charcuterie)
• Cooking over a fire (how to cook in a Weber, green eggs and rotisseries)
• Pickling, fermenting and preserving
• ‘Locavores’ (eating only what is produced locally, within a certain radius)
Most of the demonstrations include a beautifully prepared meal or taster, paired with a Franschhoek wine. This is the perfect opportunity to interact with the chefs and winemakers as well as master the art of intricate dishes. Be sure to book as soon as possible as groups are kept small to allow for one on one interaction.
FRIDAY 13 JUNE 2014
11:00 – 12:00
Restaurant – Leopard’s Leap Rotisserie
Chef – Pieter de Jager
Winery – Leopard’s Leap Family Vineyards
Winemaker – Pieter de Jager & Eugene van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.
R220 per person
50 spaces available
Level: B & I
SATURDAY 14 JUNE 2014
11:00-12:00Restaurant – Leopard’s Leap Rotisserie
Chef – Pieter De Jager
Winery – Leopard’s Leap Winery
Winemaker – Eugene Van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.R 220 Per Person
50 Spaces available
Level: Click here for the full programme
Chef – Pieter De Jager
Winery – Leopard’s Leap Winery
Winemaker – Eugene Van Zyl
Dish – Roast Pork Belly with Garden Vegetable Pickles and Apple Sauce.R 220 Per Person
50 Spaces available
Level: Click here for the full programme
Booking for all demonstrations is essential and can be done via webtickets.
For more information, please visit www.cookfranschhoek.co.za or contact the Franschhoek Wine Valley offices on 021 876 2861. Follow us on Twitter at @leopardleapwine and @Franschhoek_SA for regular updates. Please use the hashtag #fhkcook to tweet about the event.
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