Guests’ creativity flows at Graceland’s Chef’s Table
The guests had to put their creative juices to the test as they plated a three-course meal.
Special guests were treated to the first private Chef’s Table hosted by Graceland Hotel Casino Country Club on Wednesday, April 20.
Graceland’s executive chef, Johan van Zyl, showed guests how presentation plays a key role when plating food.
The tables were then turned on the guests. They had to put their creative juices to the test to plate a three-course meal.
Creativity flowed throughout the evening and the presentation made the meals tastier and even more enjoyable.
Chef Van Zyl explained how each flavour would compliment the other when combined with a specific dish and in specific layers.
For starters was a soft, creamy avocado and steamed prawn tails covered in a traditional Marie Rose sauce with a hint of chilli on a bed of fresh rocket.
The main course was a mouthwatering red wine-braised lamb shank.
The tender meat falling off the bone was served on a bed of horseradish-infused potato puree, with roasted root vegetables and sweet potato crisps as garnish.
To end the evening on a sweet note, guests plated a crisp Italian meringue, stuffed with cut tropical fruit, clotted cream, vanilla bean ice cream finished off with an extra hint of flavour with a summer berry compote.
It was a spectacular evening with guests saying that they can’t wait for the next Chefs Table.
Such an event is great for team building, socialising or networking.
For more information and bookings, contact groupsandconventions@graceland.co.za or you can call Graceland on 017 620 1196/1296.
