FEAST hosts its next dinner at the Cube Tasting Kitchen

Inspired by the innovative cuisine of master chefs Heston Blumenthal of The Fat Duck (UK) and Ferran Adria of El Bulli (Spain), the Cube Tasting Kitchen is a fine dining establishment that challenges the senses. The menu excites diners with 20 starter-sized amuse bouches with an emphasis on flavour combination, texture and visual presentation. From culinary favourites like pork belly through to rare speciality
dishes like Alaskan Crab, chef Dario De Angeli takes the palate on a journey in search of the undiscovered, the unconventional and the unexpected.

The Idiom Collection is an award-winning range of premium wines from the Bottega Family’s Da Capo Vineyards. Alberto Bottega studied nuclear physics prior to entering the world of finance and this experimental nature retained from his youth has
resulted in concentrated wines that are unique expressions of rare varietals and bold blends with various American, French and Hungarian oak treatments. The Idiom range consists of 14 different varietals and has the potential to provide a unique
and direct comparison between the famous wines of Bordeaux, the Rhone, Tuscany and Piemonte, but expressed in the Cape terroir. His son, Roberto Bottega, is developing a tasting centre and personally champions the rarest wines in the Collection: The Idiom 900 Series, which are 900 bottles or less.

The FEAST Food and Wine Club events not only provide a platform for restaurants and wine farms to showcase their culinary sensations and unique blends, but it also contributes financially and give back to the culinary arts. “Specifically, the money we raise through our events is given to the Dr Bill Gallagher Young Chefs Study Assistance Fund to provide the underprivileged with the necessary means to pursue an education and career in this rewarding industry,” explained Christophe Jouet, founder and secretary of FEAST.

The Dr Bill Gallagher Young Chefs Study Assistance Fund, established in 2004 by South Africa’s culinary great, Dr Billy Gallagher, provides students already enrolled in culinary training programmes with the necessary financial assistance that they may need when purchasing utensils, books, field trips and study aids. “In this way young people, who perhaps would have not been able to do so otherwise, are able to flower and carry the torch whose standards were, in some way, set by Gallagher himself,” commented Jouet.

For further information, contact Franck Deroche on 073 246 2214 or email [email protected].