Durbanville Hills Wines – Cape Town – March
Cape Town – Come and Join Us to try and forget about the water crisis for one or two evenings in March.
Bring your best ‘braai’ and chopping skills and join us for a fun filled evening of some interactive cooking with Chef Tjaart (The SA Bake off Judge), braaing on the WEBER and drinking brilliant Durbanville Hills wines.
Each guest will get to enjoy a welcome drink from Durbanville Hills Wines, as well as pizzas freshly made from the WEBER. Following that, guests will get to watch an interactive demo of Chef Tjaart and Durbanville Hills.
All guests will be divided into teams of 6 members each and then you’ll have the opportunity to make something on the WEBER, including some side dishes and salads. If you’re not keen to cook, but keen to join part of the teams, you are more than welcome to tag along. We have professionals who have prepped the bulk of the supper for the evening.
Expect to sip on amazing wines from Durbanville Hills Wines and then sit down for a “Big Buffet Braai” towards the end of the evening. Prizes for the best teams and ‘braai’ performances will also be announced.
|Venue:||Lagoon Beach Hotel , 1 Lagoon Gate Drive, Milnerton|
|Date:||Wednesday 7 March and |
Thursday 8 March
|Dress Code:||Cheffie – AKA – aprons, bandannas, crocks J|
|Cost:||R450 pp (single invites welcome and will be placed in teams)|
|Teams of 6||R2 700|
About Durbanville Hills
The unique location of Durbanville Hills’ cellar a mere 20 minutes from Cape Town’s city centre, offers not only a spectacular view of Table Mountain and Table Bay, but also an extraordinary terroir that stabilises temperatures and eliminates the extremes of heat and cold. Although the Durbanville area is renowned for its SAUVIGNON BLANC that excels under the cool conditions, where it is grown mostly on the cool south facing slopes, the range of RED WINES also benefit from the warmer valley outskirts and opposing northern slopes.
Durbanville Hills would not have existed without the enthusiasm of the winery’s producers and their faith in the high potential of their high-quality grapes. In the late 1990s seven grape farmers and DISTELL agreed to build a cellar as part of a joint venture to make their own wine. Since the first vintage in 1999, there are nine member farms, all located near the cellar. The member farms are Klein Roosboom (the site of the fresh-water spring that prompted the first farmers to settle in the area), Ongegund, Hillcrest, Maastricht, Morgenster, Bloemendal and Hooggelegen. Another two producers from the farms Welbeloond and De Grendel recently joined the cellar. Such is the heritage of the region that the youngest of these farms, Klein Roosboom, was established in 1714 and the oldest, a mere three years after those established in the Constantia area in 1685.
Read more : https://www.durbanvillehills.co.za/about-us/
About Chef Tjaart
THE ART OF ENTERTAINING!
EMBRACE YOUR PASSION FOR FOOD AND LEARN TO CREATE PHENOMENAL WAYS OF THE CREATION OF FLAVOURS IN A FUN, RELAXED SETTING.
The collaboration of Weber SA and Chef Tjaart.
Chef Tjaart brings a wealth of cookery school experience, as he was educated by Raymond Blanc at Le Manoir aux Quat Saisons, in his prestige cookery school in the UK.
Read more about Chef Tjaart and the services he provides on: http://cheftjaart.com
THE KETTLE THAT STARTED IT ALL
When George Stephen, founder of Weber-Stephen Products Co., designed his kettle-shaped barbeque grill in 1951, he sparked a backyard revolution. Tired of complaining about flat, open grills that exposed his food to wind, ashes and charring fire-ups, he decided to put a lid on it — literally.
It all started at the metal works, where he worked, which is where his idea began to take shape. He chopped a metal buoy in half, added air vents and legs and the original kettle barbecue was born. He realised that it did look a bit weird, however he took it home to try it out.
His neighbours only stopped laughing at the spaceship, as they called it, when they tasted the steak that George cooked for them. He knew that cooking on a rounded bowl with the lid down, was the key and he was quickly proved right. Now everybody wanted one. George decided to set up on his own and by the end of the 1950s he was able to buy out Weber Brothers Metalworks. He then changed its name to Weber-Stephen Products. George’s lidded barbecues were proving to be such a hit throughout the 1960s and 1970s that American TV picked up on his story.
Read more about Weber: https://www.weber.co.za