-Scarlett O'Hara (Vivien Leigh), Gone with the Wind (1939)
In her extensive food research, Sarah discovered a dinner at the Mt. Nelson, called "The Chef's Table." We were told this was a very special dinner that would be a huge amount of food and wine and would be a meal we will never forget. So, we went in knowing only what we were told of the Chef's Table , already having had a great deal of wine during our day. We were greeted by Emmanuel, who had become a friend over the course of the week we'd been here. He was our waiter the first night and we enjoyed his company and suggestions so much, we would stop by to say hello when he was working and Grandma ensured his pockets were lined with US 2-Dollar Bills.
 |
| Menu for the evening at the Mt. Nelson Chef's Table |
We arrived at the Mt. Nelson around seven and Emmanuel seated us in the lounge for drinks before we were taken to the table. They didn't take our order but rather gave us all a flute of 2009 Genevieve Blanc De Blanc Brute (Sparkling Wine) to cleanse our palette for the meal they had in store.
 |
| One of the Chefs introduces the next course, Mt. Nelson kitchen in the background |
Soon we were told our table was ready and were lead into the Mt. Nelson kitchen, past Sous-Chefs carrying all different plates and bowls of food at various different stages of production. There was cutting, sautéing, basting and every other culinary maneuver you could imagine happening all around us. We were given aprons to wear, since we were in the kitchen, that made great souvenirs and keepsakes of this incredible food marathon we were soon to embark upon. We were greeted at the table by 2 chefs, who explained how the evening would work and told us how excited they were. For them, this was their favorite way to cook. To choose the menu, cook it for a small group of people and get to show the people what they are doing and watch the people enjoy it. So, while we were eager and excited for the meal to begin, so too were the chefs.
 |
| All of us seated at the table in the corner of the Mt. Nelson kitchen |
When we sat down, we each had a menu printed out before us, showing each course as well as each wine that the chefs had chosen to pair with the course. It was in fact another wine tasting that we now found ourselves on, only with a small meal to accompany each glass. There was not a detail that had gone overlooked. Morgan and Laura have different dietary restrictions, vegetarian and gluten intolerance respectively, which the Mt. Nelson not only accommodated but solved some problems the girls had not been able to solve in their whole month here. Laura was finally able to find delicious, well made Gluten free bread, made right in the Mt. Nelson kitchen.
 |
| The menu for the evening at the Chef's Table |
The menus had an interesting quote at the top, which I had never heard before, but instantly liked and admired. "To eat is a necessity, to eat intelligently is an art." - La Rochefoucauld. Admittedly, I eat 95% of my meals out of necessity, but I could understand what we meant by the art of dining. Many of the best meals I've ever had in my life had been while I was accompanying Sally to Italy. I will never forget the nights my Grandmother brought us all to Spaltenna and then Badia, two different restaurants in Tuscany, for incredible feasts. Those were two of the top dining experiences I'd ever had, and right away I could tell my experiences tonight would be in the same ballpark.
 |
| Peter & Sally in conversation at Dinner |
The meticulous focus on every detail from the dishes on which each meal would be served, to the accoutrements that accompanied the table and dress of every waiter were planned perfectly. It was a spectacle and we were all so lucky to be there. We lamented that more of our aunts, uncles and cousins couldn't be there with us, particularly uncles Ned and Sam. Ned is a fantastic cook who would appreciate the expertise being displayed more than most of us would, and Sam is a man who can eat more food and drink more wine than anyone I have ever met. This meal would get Sam's attention, which is not a light undertaking.
 |
| Bread to Start: with Olive Paste & Pesto |
There was bread all along the table when we sat, complete with olive oil, vinegar, balsamic, pesto and olive paste and all were top of the line products, many of which were made just feet away from us. The olive paste and pesto were both so fresh and delicious, especially when put on freshly baked bread still warm from the oven, I would have been completely content eating only bread, pesto and olive paste for the night.
 |
| Tuna Sashimi Sushi paired with a 2011 Sauvignon Blanc from Vergelegen Vineyards |
The first course was sushi, done in an unorthodox style. The rice was laid out flat against the plate, with the tuna, wasabi and fixings laid on top of it. It was delicious and gave us more control to divide our bites into reasonable sizes with just the right amount of each fixing. The starter was light and paired with a nice white wine. Sally was not a huge fan of white wine, but the white wines that were selected were quite good. The sushi came with a Sauvignon Blanc and worked very well.
 |
| Crayfish Ceviche served on a block of Himalayan Rock Salt paire with a 2011 Chenin Blanc from Beaumont Vineyards |
Next came the Crayfish Ceviche served on a block of Himalayan Rock Salt. This was one of the best plates and most creative style of serving. The block of Himalayan Rock Salt naturally added salt to the dish and was a beautiful shade of red. It made the Ceviche even more enjoyable and made the dish one of the most artistic culinary creations I had ever eaten. This was paired with a Cenin Blanc, which was not a favorite of mine, but was enjoyable as a cold libation to go with the salty Ceviche.
 |
| Fish & Chips; Pilchard, Chips & Peach Tomato Smoor paired with a 2011 Sauvignon Blanc from Wildekrans Osiris Vineyards |
It seemed at this point as if we were touring around the world. The Chefs came out and introduced each course as it came, to tell us exactly what they did, who it was prepared and where in South Africa each wine was from. We moved from the Ceviche to an untraditional style of Fish & Chips. Our culinary excursion had started in Japan with sushi, travelled down to South America with the ceviche and now traveled up to Europe with the U.K favorite Fish & Chips, all done in a unique style. The Fish & Chips were served in the very can from which the fish came. The fish selected had been pilchards, which in the US means sardines. Most at the table said they had never had a sardine before, as you can imagine the imagery conjured up with the word sardine is not particularly appetizing. However, the chefs had won our trust after just two plates, so we all tried their rendition of Fish & Chips. It was very good once again, and while I may not eb rushing to buy sardines any time soon, I did truly enjoy the dish.
 |
| Just steps from our table, one of the Chefs prepares the Foie Gras Torchon |
 |
| Foie Gras Torchon paired with a 2011 Bukettraube from Cederberg Vineyards |
Next came a dish that particularly pleased my Grandmother I believe. She is a lover of pate, and had ordered the pate on several occasions during the trip. Though not pate, the next dish was Foie Gras, which is not too unlike pate. This dish would ark the last of the white wine pairings and also the last dish with seafood or duck before meat became the primary ingredient. The Foie Gras was light but flavorful and was paired with fruits, including sliced grapes and strawberries which worked well together, especially with the final white. It was a small but delicious portion and though we had not come to the main entrees yet, we had already found ourselves five glasses of wine deep and four small dishes down as well.
 |
| Springbok Fillet with Parsnip Puree & Carrot paired with a 2009 Pinotage from Wildekrans Osiris Vineyards |
Now it was time for the main entrees, this point of the meal was not for the faint of heart. No longer would we be eating small dishes of seafood or duck's liver, now was the time we would move to meat, both gamey meats and more traditional meats, served with heavy red wines. My Grandmother was relieved that we had finally made it to the red wine pairings, as she had endured all of the white wine she could. The fifth course they brought out to us was Springbok Fillet. The chefs told us that this part of the Springbok was so small in each Springbok that it took eight different Springboks worth of meat to serve seven of us. Additionally, the wine that was paired with the Springbok, a Pinotage from Wildekrans Osiris Vineyards, was one of only ten bottles of Pinotage the vineyard made annually. It was indeed the best wine we had that night and the Springbok was among the best dishes as well. The tender, gamey taste of the meat was perfect and I knew my Grandmother enjoyed it, because she loves rare red meat and heavy but smooth red wine. We had truly hit a rhythm with the meal and were enjoying it, as stories were told from back home about my mother, aunts and uncles growing up outside of Princeton.
 |
| Sarah, Peter & Sally enjoying the Springbok |
By the time the Springbok course had been completed, it was clear that people were starting to get full, but were fighting their body's demands because they were enjoying the meal so much. While the internal battles were being fought the sixth course arrived by way of multiple cauldrons. As you can see in the pictures below, the Lamb Shank Potjie cam in a cauldron, and the various fixings of Beans, Potatoes and condiments each had their own cauldron as well. The table was filled by this meal, and there was enough food from this one dish to feed an army as my grandmother might say. The Lamb Shank Potjie was delicious, Peter took the liberty of serving everyones plate from the cauldron in which it was kept and the Cabernet Sauvignon paired perfectly with the lamb. We had all enjoyed several Cabs earlier in the day and now we were at it again. We came no where close to finishing the cauldron of Lab, however we were able to bring the remains home, which would come in handy for a couple of lunches.
 |
| Lamb Shank Potjie with Sweet Corn Pap & Gremolata paired with a Cabernet Sauvignon from Neil Ellis Vineyards |
 |
| Pete serves Lamb Shank Potjie as others dig in |
The meal had been one that we would never forget, but, especially with Grandma Sal, a meal is never over until dessert has been served. This meal was no different, and the chefs menu told us there would be plenty of dessert on the way. Before we could manage to stuff ourselves with any mroe food, we were given a 10 to 15 minute break from constant eating and drinking in which we could sit back and relax, talk or get up and walk around the kitchen to watch or get involved in the preparation of our food. It was such a great setting being in the kitchen watching the preparation before you, seeing how it all worked. The staff were all so kind and nice accommodating our every desire, it really was the perfect meal. This only added to our admiration/ obsession with the hotel who had made all of our reservations for meals and events and shown us some of the most pleasant days of the vacation.
 |
| Somehow appetites are not satiated yet |
 |
| Brie & Fig paired with a 2011 Nobel Late Harvest from Beaumont Vineyards |
During our meal intermission, I went up and watched the preparation of the Brie & Fig dessert. My Grandmother loved figs, and we knew this, so I asked the man preparing the fig jam if there was any way that a few fresh figs could be brought out for her to enjoy along with the dish. The man informed me the dozens of kilograms of fresh figs had just arrived and they were looking for creative ways to use them while they were still fresh. He was more than happy to bring out some fresh figs, and many of us tried them for the first time while my Sally enjoyed them just as she always has. The Brie & Fig dish was delicious as well, with two different kinds of Brie. One was far smellier than the other and too smelly for my taste. But the other Brie was the perfect texture and went with the fig jam perfectly. It was in Tuscany with my grandmother where I had some of the best Brie I've ever had and also first experienced jam on different cheeses which has become a favorite of mine. The Brie & Fig was paired with a very sweet dessert wine, not dissimilar from Vin Santo, which we always enjoyed as an after dinner drink in Italy at Spaltenna.
 |
| Morgan, Liv, Sarah & Laura looking on as Dessert is Prepared |
 |
| S'mores; Macaroon, Ice-Cream & Marshmallow |
My grandmother loves ending every meal with something sweet from Creme Brûlée to Hoffman's Coconut Ice Cream, however it was rare, even with her, that two full desserts would be had in the same meal. But, keeping with the nature of the evening, that is exactly what we were about to do. Following the Brie & Fig, the Mt. Nelson chefs had prepared their rendition of "S'mores." Perhaps this was the American installment of the meal, and Grandma noted "I can't imagine it'll be anything like the ones Henry's kids cook out on the back porch." Sure enough, they were not, these were not your typical campfire s'mores, but rather gourmet s'mores. They were delicious and despite having eaten enough for a week, everyone managed to finish the last bit of the final dish.
No comments:
Post a Comment