The most glamorous event in the country has found a new home in the historic town of Stellenbosch. The annual Bovril Black Tie gala dinner staged by Cultivaria will move to the oak-lined streets of this quaint Boland town and infuse it with a festive circus atmosphere and many live performances.
On Friday, 23 November, the longest table in the country will be set for a dazzling three-course open-air banquet featuring a gourmet menu inspired by seasonal produce and award-winning wines. Celebrated local chefs have joined forces with catering and events specialists Knights Events & Catering and Longridge wine estate to create a dining experience par excellence of fabulous food, wonderful wines and mesmerising live entertainment. Fire dancers, jugglers, trapeze artists and tightrope walkers will have guests on the edge of their seats.
The star-studded starters take on an Eastern flavour with Teriyaki seared Salmon Goujon on a cucumber salad with a sushi rice star stuffed with pickled ginger and sour cream and served with a wild herb dressing. The fruity fullness of the 2008 Longridge Chardonnay, a Top 100 SA wine with a 4 ½-star Platter rating, will be the perfect pairing partner for the richness of the fish.
The mouth-watering main course will feature griddled matured beef fillet marinated in olive oil and cracked black pepper corns served with a lemon citrus polenta cake, a skewer of fresh seasonal baby vegetables and a herbed pastry straw accompanied by a luscious Bovril jus. The berry flavours of the 2007 Longridge Cabernet Sauvignon, which received four stars in Platter, will wonderfully complement the robust meat dish.
For a delicious dessert finale, the subtle sweetness of the 2011 Longridge Edelgoud Noble Late Harvest is paired with a sublime hot chocolate dessert on a biscuit crust served with fresh cream, seasonal berry coulis and topped with a fresh mint sprig.
Actor and radio personality Ian Wessels will be the master of ceremonies, while live performances by internationally acclaimed tenor Kevin Leo and rising star on the local music scene Charlize Bergh accompanied by a symphonic orchestra will transport audiences on a magical musical journey. The non-profit organisation Stellenbosch Route 360 will be the official beneficiary of the gala dinner.
According to Annemarie Ferns, chief executive officer of Stellenbosch 360, an event of this scale is the perfect showcase for South Africa’s second oldest town to display its unique offerings. “Stellenbosch is renowned for its rich cultural heritage, being a superlative wine producing region and the gourmet capital of the country. Many of our local restaurants are regularly featured in Top Restaurant listings locally and internationally and our wine route certainly needs no introduction. At the same time, we are combining our historic spirit with modern and dynamic advances to position Stellenbosch as the most inspiring and innovative town in the world. The Bovril Black Tie dinner presents us with the ideal opportunity to present these elements to visitors and to create an unforgettable experience,” mentions Ferns.
Tickets cost R500 per person and include a welcoming drink and a three-course meal with a glass of wine per course as well as live performances. Bookings for this amazing dining experience can be booked online at www.cultivaria.com or telephonically on 021-872 9754 to ensure a place at this amazing dining experience.
Only credit card payments will be accepted.
For further enquiries, please contact Cultivaria at 021 872 9754.
More Info: http://www.cultivaria.com
Author: Christel Liebenberg from Peridot Communications. Originally distributed by MyPR.co.za.
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Pictured here from left to right is Jasper Raats, Longridge Winemaker; Bruce von Pressentin of Longridige; Stephen Fraser of Lanzerac Hotel & Spa; Janice Anderson of 96 Winery Road Restaurant; David Kriel of Redpepper Catering; Tanja Kruger of Makaron at Majeka House and Rory Bewick of Knights Catering. Photographer: Peridot Communications
Main Course will feature griddled matured beef fillet marinated in olive oil and cracked black pepper corns served with a lemon citrus polenta cake, a skewer of fresh seasonal baby vegetables and a herbed pastry straw accompanied by a luscious Bovril jus. Photographer: Peridot Communications
Starters take on an Eastern flavour with Teriyaki seared Salmon Goujon on a cucumber salad with a sushi rice star stuffed with pickled ginger and sour cream and served with a wild herb dressing. Photographer: Peridot Communications
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