Chef and co-founder of the River Cafe in London, Rose Gray, has died aged 71. Apart from running one of London’s most favoured Italian restaurants, Gray and her co-founder Ruth Rogers publishing several very successful cookbooks. The River Cafe has been called the best Italian restaurant in Europe – quite a statement. Jamie Oliver, Hugh Fearnley-Whittingstall both did time in the River Cafe kitchen, and the cookbooks have been an inspiration to many home cooks. The New York Times reports that Tributes are pouring in for the acclaimed chef.
Archive for March, 2010
This is a comprehensive 20-Class Cookery Course, hosted by Liam Tomlin, that will turn any aspiring cook into a gastronomic dynamo. Taking place every alternate Saturday, the 4-hr courses will give participants the ability to tackle pretty much any recipe out there once completed. The course will provide a solid understanding of how the chemistry of food works, and why ingredients work together as they do. Liam will conduct an intimate session with a maximum 24 participants, which provides one-on-one interaction. The information and techniques gained here will broadly widen your food knowledge, increase your cooking ability and enhance your appreciation of food and wine. You really don’t want to miss this course – places are selling out fast! See the full outline under the website classes menu, or email us for the brochure PDF.
The first wine to go on our great wine rack is The Hedonist Red Blend 2008. Made as an homage to the great Rhone blends from Chateuneuf du Pape and Hermitage, the wine is a mix of Syrah, Grenache, Carignan and Viognier. Grapes are from old bush vines up in the Swartland, and the wine is made as naturally as possible: fermented with natural yeasts, no excessive sulphur or any enzymes added throughout, and it’s neither fined nor filtered. The result is a robust yet refined wine that certainly delivers on expectation – created by a unique label and some recent word-of-mouth hype. And, of course, the name implies you shouldn’t just drink one bottle. Only five barrels were made. Contact us to get your hands on some.
Chef Richard Corrigan runs several top London restaurants, has a BBC television show and has released several books. His latest books is the successful “The Clatter of Forks and Spoons,” a beautifully produced recipe book that also takes the reader through his career. A good friend of Liam’s, Richard is going to be in Cape Town this year and will be hosting a cookery class entitled “Richard Corrigan Unplugged.” This will be one of the highlights of the year, when a handful of participants get to see the passionate and enigmatic chef in action. Please enquire at email@example.com about further details on his course, or for availability of “The Clatter of Forks and Spoons.”
Chefs Warehouse & Cookery School aims to set a new standard in cooking classes and as the centre for culinary prowess in Cape Town. We’re offering some killer cooking courses, with some seriously talented chefs in the mix. Chefs like Luke Dale-Roberts from La Colombe, Reuben Riffel from Reuben’s and Margot Janse from Le Quartier Francais (The Tasting Room). We’re also doing wine courses with Caroline Rillema from Caroline’s Fine Wines, Paul Cluver from Paul Cluver Estate and with top sommelier Mia Martensson. That’s just to name a few. Then there’s breadmaking courses with Tim Faull, master baker from Knead. Octoberfest beer tasting with Simon Wibberley of Brewers & Union. And lots more. We’re looking at over 200 demonstrations and classes this year, so please get in touch for a full list of what’s on the calendar or for more info. Email us on firstname.lastname@example.org.
Also, note our new range of Liam Tomlin design chef uniforms (image above) will be available shortly.
What is the Chefs Warehouse about? Every major city has a Chefs Warehouse. Liam and the other top chefs in Sydney used to meet there. There’s one in New York. One in London. Toronto. Tokyo. And so on. What’s it about? The concept is simple: bring all the best chefs (local and international) to host cooking classes and showcase the best and latest cooking products and accessories in a quality retail environment. Create a place where local chefs come and browse new products for their restaurant kitchens and serious foodies learn new techniques for their home kitchens. Then bring on experts in wine to offer unique and interesting wine courses. Provide the largest cookbook selection available in the country. Host intimate private dinners, book launches and corporate food events. Become the centre for all things professional chefs, amateur cooks, foodies and wine enthusiasts love. This is the Chefs Warehouse & Cookery School.