Chefs Table Calendar: January March 2012

Guests taking part in a Chefs Table each receive the recipes of the days dishes and sit back and relax while we transform ingredients into a culinary feast to tempt the taste-buds. You will be able to savor each dish along with a glass of Leopards Leap wine, paired to complement each dish. Weekday sessions are three dishes at R250 per person while weekend sessions are four dishes at R350 per person. January 13 Friday Italy

Liam will be using seasonal ingredients to create authentic hearty Italian dishes which will make any Italian mother proud. He will also show you how to make the perfect risotto and teach you other tips and tricks to serve up a Italian feast. Price: R250 p.p. Time: 11:00 13:00 January 20 Friday Gourmet Fast Food

When talking about Fast Food one immediately thinks burgers, fries, pizza, hotdogs, onion rings and milkshakes the ordinary. Why not make these meals extraordinary? Join us as we explore ways to create these dishes but in such a way that you wont be shy to serve them at a table with fine china and linen. Fast Food the gourmet way. Price: R250 p.p. Time: 11:00 13:00 January 27 Friday Chinese New Year

Come join us in celebrating the Year of the Dragon in a traditional Chinese way. The chef will demonstrate a range of festive dishes after which the guests will be able to enjoy them and share this important celebration with their loved ones. The Year of the Dragon is a special year on the Chinese almanac as it is the only animal which is legendary, so come along and feast with us. Price: R250 p.p. Time: 11:00 13:00
February 3 Friday Cape Winelands Cuisine

Join La Motte's chef Chris Erasmus and Hetta van Deventer as they demonstrate some true Cape Winelands dishes. Their cookbook, Cape Winelands Cuisine, has recently been awarded the Gourmand International Cookbook Award for 'Best Local Cuisine' book in the South African category. Now you can be inspired by the region's food as they demonstrate three dishes, which will then be enjoyed by guests. Price: R350 p.p. Time: 12:30 14:00

February 4 Saturday

The Grape

It has been 350 years since Jan van Riebeeck pressed the first grapes to make wine in the Cape we celebrate it with The Grape. There are no strict rules that say you cannot eat what you like with whichever style of wine you choose. The long established myth that white wine should be drunk with fish and red with meat is just that a myth! We take the core ingredient of wine, the grape, and transform it into a perfectly paired meal. Price: R350 p.p. Time: 12:30 15:00 February 10 Friday Poultry

The term poultry applies to all types of domesticated fowl, whether they are bred for the table or for its eggs. There are over 12,000 species of edible birds however; this class will cover only the generic farmyard birds notably chicken, duck, quail and guinea fowl. Turkey & goose will be covered in a separate Christmas Menu class later in the year. During this class Liam will show you just how versatile poultry is and that there is so much more that one can do with these birds than simply serving it up as a roast. He will demonstrate how to utilise every piece of the bird; from rendering the excess fat of the bird to use for confit; the different stages in the making of duck confit; tunnel boning and stuffing the legs, to how to perfect the making of a savoury mousse Price: R250 p.p. Time: 11:00 13:00 February 24 Friday Feasting on a budget

Budget the word that strikes fear into many a heart or just irritates the rest. We will be taking core ingredients and stretching them to their full potential where you will be left with a feast and handy tips to use the rest as a base for future use. Price: R250 p.p. Time: 11:00 13:00 March 2 Friday Gone Fishing

Everybody loves fish but often they are not sure what to do with it or, most importantly not sure what to look for when buying it. Ask most chefs what their favorite ingredient is to work with - or favorite section to work in - and most will say fish. It is one of the most versatile products and ultimate in diversity, with each species being so individual in texture and flavor. We will demonstrate how to identify fresh fish plus scaling, filleting, trimming and portioning it and will show you a variety of simple ways to prepare, cook and serve this wonderful source of food. Price: R250 p.p. Time: 11:00 13:00

March 9 Friday

Vegetarian

Vegetarian cooking has become increasingly exciting and innovative. Whether you are a vegetarian, or simply want to be able to cook for vegetarian friends and family, after a few hours you will come away with a host of ideas and recipes. Liam will teach you how to make vegetarian dishes that even carnivores wont be able to resist. He will also discuss using ingredients like tofu, pulses and beans and spices as well as the importance of taste, variety and texture in a vegetarian diet. Price: R250 p.p. Time: 11:00 13:00 March 16 Friday France

France may be the culinary capital of the world but dont let this intimidate you. Liam will show you how to easily make classic French dishes without having to go abroad. French food doesnt have to be scary so come and tweak your Cordon Bleu skills with the assistance of our chefs. Price: R250 p.p. Time: 11:00 13:00 March 23 Friday Meet the meats

Bring your inner carnivore along to Liam Tomlin Food where we will be preparing mouthwatering meat inspired meals from the freshest and juiciest cuts. Let us tempt your taste-buds into making meat more than just a staple of any meal. Price: R250 p.p. Time: 11:00 13:00 March 30 Friday Spanish Fiesta

Paella, salsa, Macarena these Spanish words bring forth images of fun and hearty times. We will transport you through an array of traditional Spanish fun meals where after you will probably need to take a few hours siesta time. Price: R250 p.p. Time: 11:00 13:00