Chef Peter Tempelhoff will give guests a unique insight into some new techniques in modern cookery at a unique culinary evening at Chefs Warehouse. What techniques? Things such as sous vide, hydrocolloids, and working with liquid nitrogen. Not your everyday cooking techniques, no! Molecular gastronomy has become something we hear about happening at The Fat Duck restaurant in the UK and other top international restaurants, but few get to experience it at South African restaurants. It is the chemistry and physics behind the preparation of any dish, and this scientific exploration of cooking is important for the industry since science is the gateway for technology and innovations that helps create new dishes and methods. This is what Heston Blumenthal has made his name on, what Ferran Adria has pioneered and has inspired chefs the world over to push the boundaries of regular cuisine.
Peter, who has worked in several Michelin-star restaurants and under chefs such as Marco Pierre White and Giorgio Locatelli, currently overseas the restaurants of The Collection by Liz McGrath. Peter will be joined at Chefs Warehouse by Adam Mason, winemaker at Klein Constantia and maker of Khwezi, his own red blend, and Yardstick, a collaboration with Peter that produces a small amount of Pinot Noir from the Outeniqua Mountains. Adam will take guests through some wines that pair with the unique dishes of the night. Peter’s making things like Shellfish on a Beach, Sous Vide Short Ribs and Tonka Bean Parfait with Passion Fruit Bubbles. Not your ordinary menu.
Join us for this evening of culinary demonstration at Chefs Warehouse on 27th September from 6:30PM – 9:30PM, cost R625 per person. It is sure to be educational and highly entertaining for all. Book early to avoid disappointment.