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The Food & Wine of South Africa
February 26, 2012 (Sun)
from 12:00 PM - 4:00 PM
New York, NY
Cost: $127.50
Event ID #401396
The cuisine of South Africa is an exuberant, colorful mix, influenced by the many cultures who have called the region home over hundreds of years. One finds traces of traditional tribal cooking in the savory grills and roasts, and the influence of the Europeans can be seen in the flavorful meat pies and stews. The ever-present curries and spice mixes are carryovers from settlers arriving from Southeast Asia hundreds of years ago. With its unique geography, South Africa also produces some of the world’s most interesting up-and-coming wines.
In this hands-on class, we’ll take a look at some classic South African dishes as we discover the unique flavor profiles of this extraordinary region. Our menu will include local favorites such as a spicy shrimp peri-peri and a luscious baked lamb bobotie (a kind of spiced lamb casserole). In addition, we’ll make the European-inspired savory meat pies, frikkadels, and a braised fish from Durban with okra and handmade South African red spice powder. We’ll include a red beet and onion salad, creamy coconut mashed sweet potatoes, and end our meal with some crisp and buttery spice cookies made with almonds and sweet wine.
Once our culinary creations are complete, we’ll gather around the table to enjoy them as a resident wine expert leads us through a flight of perfectly paired South African wines.
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Educational
Cooking Demonstration
The cuisine of South Africa is an exuberant, colorful mix, influenced by the many cultures who have called the region home over hundreds of years. One finds traces of traditional tribal cooking in the savory grills and roasts, and the influence of the Europeans can be seen in the flavorful meat pies and stews. The ever-present curries and spice mixes are carryovers from settlers arriving from Southeast Asia hundreds of years ago. With its unique geography, South Africa also produces some of the world’s most interesting up-and-coming wines.
In this hands-on class, we’ll take a look at some classic South African dishes as we discover the unique flavor profiles of this extraordinary region. Our menu will include local favorites such as a spicy shrimp peri-peri and a luscious baked lamb bobotie (a kind of spiced lamb casserole). In addition, we’ll make the European-inspired savory meat pies, frikkadels, and a braised fish from Durban with okra and handmade South African red spice powder. We’ll include a red beet and onion salad, creamy coconut mashed sweet potatoes, and end our meal with some crisp and buttery spice cookies made with almonds and sweet wine.
Once our culinary creations are complete, we’ll gather around the table to enjoy them as a resident wine expert leads us through a flight of perfectly paired South African wines.
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