SoChef! 2019

  1. The “So Chef!” Annual Gastronomic Event took place in Port Elizabeth  from the 7 October – 11 October 2019.

On Monday, 7 October the first event of the week kicked off at Muse Restaurant, where Chef Joey, Allan and Simone prepared a starter of  Reunion smoked trout, Combava and cumin cream, Combava gel and charcoal crouton;  a rump smoked kadaif, baba ganoush, vegetable samoussa and massale for mains and Grand marnier soaked savarin, chantilly cream, seasonal fruit and vanilla ice-cream for dessert.

On Tuesday, 8 October a Wine and Food Pairing was hosted at the Alliance which was coordinated by Chef Joey, PE TVET College: Victoria Deli Team  and Janco from The Taste Room to pair some of South Africa’s best wines with Reunion Island and South African tastes.

Pairings: 

  1. Cabernet Sauvignon/Merlot  paired with roast beef, mushroom and feta canape.
  2. Pinotage paired with Phyllo pastry cups with traditional bobotie filling
  3. Chenin Blanc paired with chicken on fried eggplant and red pepper(on a skewer)
  4. Natural sweet rose paired with smoked salmon with flavored cream cheese on potato rosti and prawn shrimp with “cari sauce”

On Wednesday, 9 October PE Foodies’ knowledge was put to the test at Trivia Night where two teams of four competed for “Bragging Rights”. The participants had a lot of fun and got to taste exotic foods. 

The final dinner of the week was hosted at Ginger The Restaurant on Thursday, 10 October. Chef Joey and Chef Stewart prepared a Creamed biltong soup topped with smoked venison carpaccio and massale infused crostini for starters; Pan seared fish topped with a massale crust, cari sauce, vegetable samoussa and bringel rougail for the main dish and Creme brulee for dessert.

We ended off the week with a Movie Eat-along coordinated by Chef Joey and PE TVET College: Victoria Deli Team. 20 guests watched and ate along to “Haute Cuisine” at the Alliance and enjoyed the food displayed in the movie:

  • Salmon in cabbage parcel
  • Choux pastry with caramel and cream
  • Mini beef wellington
  • Berry sweet tart  
  • Mini sliced poached pears in pastry case
  • Chicken liver canapé 
  • Mushroom canapé 
  • Mini cream cake 

An exclusive Cooking workshop was hosted for 10 individuals at a private location where they cooked up a storm with Chef Joey on Friday morning. They prepared:

  • Vegetables stuffed with rougail sausage, tataki
  • Yellow tail
  • Vegetable jardiniere,
  • Dessert: creme brulee.

 

Nagini Opening “A Pattern Language” Henna Art Exhibition

The Alliance Française recently opened the Nagini “A Pattern Language” exhibition, which showcases the work of young Henna Artist, Shayla Tricam. Her work is inspired by traditional henna body art. She uses paint within a henna cone to create intricate designs typical of traditional Indian pattern work.

The exhibition will be running until 11 October 2019. It is open to the general public from 9:30 to 16:00, Monday to Friday at Alliance Française, Richmond Hill. All are welcome.

Elementor #865

During the next holidays, the Alliance Française of Port Elizabeth will be delighted to provide you several fun and educational workshops to fill your days. It’s a great opportunity to learn French words, while doing fun, practical activities. We offer several workshops, including but not limited to a cooking class, a book club, a gardening workshop and a painting workshop.

Please let us know which activities are of interest to you!

We need a minimum of four children for each workshop

To book or for more information, please contact 
courses@pe.alliance.org.za

So Chef! Event

To celebrate the National Women’s Day, the Alliance Française opened the Women’s exhibition with the photographies by the International Women Photography Association, the Sculptures by Sarah Walmsley and the Magazine Vrouw By Micaela Scholtz

The exhibition is running until 30 August.