The Carrot Menu

One Ingredient Logo_Final LogoSeptember is the month of Spring – but for One Ingredient events, it’s the month for carrots!  Yea, you guessed it – this month’s One Ingredient Carrot menu is going to blow your mind. Accompanied with Glenelly wines, Colyn Truter’s portfolio  and Avondale Wines, we bring you the simple, orange, root as a delicious ingredient! Check out the event dates and the menu below.
 September 12th
 September 13th
 September 26th
 September 27th
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After some carrot- inspired canapés we will begin the dinner with a carrot and ginger veloute. We then make our way to the kitchen where I will demonstrate the starter which will be  an assiette of rabbit, fresh carrot chutney, purple carrots, vegetable patch and bacon foam. You will then get the chance to recreate the starter before sitting down and enjoying your dish with a carefully selected wine. We then go back into the kitchen where I will show you how to prepare the main course of 1 pan-roasted farmed kob, carrot and pearl barley risotto, aged parmesan, braised pak choi, spring onion vinaigrette and coriander.  Now you get to have a go at the main course before indulging in yet another fantastic wine.
 After your main course you can sit back and relax as I prepare the dessert for you. This month’s dessert is going to be flavours and textures of carrot which will be paired with the final wine. 
You will then be able to purchase any of the wines you tasted at One Ingredient by either paying cash or ordering the wine to be delivered to you. This unique dining experience has a limited number of spaces and reservations are taken on a first come first serve basis. Tickets are R450 per person.
 To book for any of the One Ingredient dinners click here.
CARROT MENU:
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