Chefs from Bloemfontein, along with students of the Hotel School at the Central University of Technology (CUT), Free State, created a winter feast at the Loch Logan Waterfront on 28 August.
The long-table event in the mall was hosted to raise funds for Reach for a Dream, a charity that treats children with life-threatening conditions to the realization of a special dream.
Kerry Donkin, regional manager in the Free State, Northern Cape and KwaZulu-Natal, said Reach for a Dream was thrilled to partner with the chefs of Bloemfontein for a wonderful new initiative.
“The chef’s table event held at Loch Logan made for a wonderful evening, filled with delightful company and delicious food. It allowed funds to be raised in support of Reach for a Dream, and opportunity to network with businesses and individuals,” says Donkin.
Six local sjefs − Tshepiso Pitikoe, Obakeng Mholo, Hlalefang Mzingwane, Ishmael Khoarela, Deon Pastor and Patso Nikolov − pulled out all the stops to create a winter food and wine pairing menu. The food was colourful and rich in texture and taste.
The starter consisted of confit of duck ravioli, served with gratin of winter vegetables, cranberry jus and beetroot chips. The main course was a pan roasted tournedo of beef served with mouth-watering butternut risotto, king oyster mushroom, a beautiful red cabbage puree, braised fine beans and crispy kale with a Klipdrift reduction.
Nobody could fault the desert, which was glühwein spiced cheesecake, served with poached winter fruit compote, a delicious white chocolate and cinnamon ice cream, and a lavender biscotti.
“Thank you to all involved, contributing towards making dreams come true for children with life-threatening illnesses,” Donkin said after the event.
Pastor said foodies should look out for next events by Bloemfontein chefs.
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