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By PatR, July 4, 2010 4:40 pm

The Robertson Small Hotel and Reuben Riffel are proud to present
an interactive and educational culinary experience with
Reuben’s Gourmet Cooking Experience.

This all-inclusive course includes:

•        A four night stay in one of 10 luxurious suites at the one-of-a-kind, timeless and sophisticated  Robertson Small Hotel in Robertson, Cape Winelands

•        Breakfast, lunch and dinner daily

•        Delectable dishes accompanied by selected local wines – carefully chosen from the Hotel’sstate-of-the-art cellar collection

•        Cooking demonstrations by celebrity chef-patron, Reuben Riffel

•        Several presentations including:

·        ‘Interactive fine-dining’- Reuben presents food and wine pairings with discussion

·        ‘Patisserie at home’ – Reuben presents foolproof pastry recipes

·        ‘Reuben’s favourites’ – an array of Reuben’s favourite ingredients and recipes

•        Excursions to local producers:  to both fine wine estates as well as purveyors of
fresh local produce

•        An embroidered apron, chef’s jacket and speciality products to take home

•       A signed copy of Reuben’s 2009 Gourmand, award-winning, inaugural cookbook:
‘Reuben Cooks – Food is Time Travel’ and a bound, keep-sake book of course material

Dates: 23- 27 August 2010

Full itinerary available on request.

Venue: The Robertson Small Hotel

58 Van Reenen St, Robertson

Map available on request.

Cost: R8 500 per person (all inclusive).*
Please note:

1. Any extras are for one’s own account to please be settled on departure.

2. The course excludes flights and/or airport transfers.

* Terms and conditions:

A non-refundable 50% deposit is required on booking, after which full pre-payment is required 14 days prior to commencement of the course. Any cancellations thereafter are subject to a 100% cancellation fee.

FOR FURTHER INFORMATION OR TO MAKE A BOOKING PLEASE CONTACT MARYKE:

e. reservations@reubens.co.za or t 021 876 3772

Comments (1)

By PatR, March 25, 2010 9:40 am

The Chefs Warehouse and Cookery School will open in Cape Town in April 2010.

Slow Food member, Liam Tomlin, Chef and Owner of Chefs Warehouse and Cookery School, will present a course  of 20 classes  covering the essential principles of cooking:  “Basic Techniques & Methods of Cookery”.

Several  local celebrated chefs and presenters will participate in the first series of classes and the dates of their presentations  will be published shortly.

For more details go to the website www.chefswarehouse.co.za

Enquiries for the Cooking School: Call Liam or Rachel at the Cooking School on +27 (0)21 422 01 28 or email   info@chefswarehouse.co.za