Slow Food Snail Trail No.146 September 2018

By , September 13, 2018 8:06 pm

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Lunch at The Kraal on Joostenberg Wine Estate

Saturday, 2 March 2019 at 12h30
Joostenberg Wine Estate, Hoopenburg Road Muldersvlei, 7606 

You may remember that on 20 November 2018 we circulated an invitation to members and friends to become involved in the formation of a new leadership committee of Slow Food Cape Town. As no offers have been received, and, as indicated in that letter, we will proceed with the closure of the Convivium. This outing is to be the Cape Town Slow Food farewell lunch.

We have a bank balance of R26 000.00, and your committee has decided that part of this amount will be spent in subsidising the cost of the lunch. The remaining funds will be donated to Peninsula School Feeding Association. The costing of the lunch has been calculated with R100 being paid by SF CT for each member and one guest.

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The cost of the three-course meal taking the subsidy into account is R274 per member and R274 for one guest per member. Gratuity is included in this costing. Wine, bottled water and coffee/tea are for your own account. Please advise Lorna ( vbesouw@iafrica.com) if you are coming, and an EFT to our account will confirm your booking.

Bookings will close on Saturday 23 February 2019.

 

MENU

The lunch consists of a set three-course menu prepared by chef Lanri Marais
using locally sourced, organic produce – some of which comes from the farm itself.

Freshly baked breads
Kaiing farm bread, sourdough, cheese & onion twist; Herb butter and rosemary infused olive oil

Starters
Kraal crudités, Curried sweet potato samoosa with red pepper chutney; Grilled Muriwo organic courgette; Smoked snoek & peppadew pate

Main course
Slow cooked shoulder of Klein Karoo lamb
or
Vegetarian main course
Warm poached leeks with a caper dressing

with

Gaufrette Potato (a wafer of crisply fried potato cut to resemble a small waffle) Citrus dressed Kraal beetroot, Tenderstem broccoli, goats milk feta & pumpkin seeds, Kraal leafy salad

Dessert
Summer berry floating island; Date balls – Cinnamon marshmallows – Honey madeleine

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Dietary requirements: The chef has let us know the following: We will do our best to accommodate dietary requirements if arranged with us when the booking is made. Unfortunately, we will not be able to accommodate special requests on the day. Please note that salt, pepper, nuts, dairy products, onion and garlic are included in many of our recipes.

Please let Lorna know about any allergies when making your booking. Also, please let her know if you’d like the vegetarian option for your main course.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

If you’re unable to pay by EFT, please bring cash to the function, but a booking will render you liable even if you do not come.

Directions:

  • From Cape Town: Take the N1 to Paarl.
    • Take exit 39 from the N1 and turn left onto R304.
    • Turn right into Hoopenberg Rd to your destination.

Click HERE for an online map.

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