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Puma Select launches new pop-up series, No Rules Mixer

JOBURG – To kick things off, PUMA Select Stories teams up with No Rules Cafeteria to create a fun, interactive and casual dining experience at Dassler’s in Braamfontein.

February marks the start of a new era in the PUMA Select Stories brand. The brand is teaming up with some of the most talented curators and creatives to create one of a kind experiences for the amazing PUMA Select family.

To kick things off, the brand has teamed up with No Rules Cafeteria to create a fun, interactive and casual dining experience at Dassler’s in Braamfontein. The event, No Rules Mixer, will take place on 22 February from 6 pm to 10 pm and is free to the public and limited to only 50 guests.

“Think micro-dining, info snacking, insta-cheffing and music pairing. The No Rules Mixer is an evening featuring a curated lineup of musicians paired with local chefs. Dine, stand, chat, be social and experience the pairing of tunes and snacks,” said Sydney Keeney, co-founder of No Rules Cafeteria.

The event features three courses where a local chef and DJ are paired to create a culmination of art forms. Chefs include Lesotho born farmer, Saveria Nkalashe and former ad-man turned chef, Guy Bower of The Bowery. On the music line-up chefs will be partnered with Mamthug, seasoned DJ and vinyl enthusiast, Thabo ‘Housecatz’ Msgenu and electric violinist, Davina Mae Gordon.

“We wanted to turn our original concept of a 3 course sit down lunch into a casual dining hall, where guests could mill around and get to know a stranger over some street food and the coolest DJ sets,” said co-founder of No Rules Cafeteria, Tayla Foong.

No Rules Cafeteria was started in 2019 by an all-female team: chef Khanya Mzongwana, designer Sydney Keeney and marketer, Tayla Foong. What started out as a series of pop-ups has become a network of keen chefs, musicians, distillers and venues all coming together to create special food experiences. No Rules was started not only to offer guests a unique dining concept, but to give up and coming chefs a platform to do whatever they want, in unconventional spaces.

 

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