We still have three spots left for tonight’s class. What class? At 6.30pm, Peter Tempelhoff takes us on a culinary adventure, exploring the scientific world of molecular gastronomy at Chefs Warehouse. Sous vide, hydrocolloids, liquid nitrogen – in the kitchen. It’s going to be interesting and with a very delicious lineup. Try sous vide short ribs and confit duck legs. Or Tonka bean parfait. Drink the shochu margarita. And for dessert, lime & white chocolate bubble. Those are just a few of the many creations tonight’s guests will enjoy. But there’s more. Adam Mason, talented winemaker from Klein Constantia & Khwezi, is on hand to satisfy all wine demands. A memorable night it will be!
To grab one of the last seats, give us a call on 021 422 0128. Class runs from 6.30pm – 9.30pm, cost R625 pp.