Slow & Mellow, Prince Albert
Date: 24 & 25 July 09
Venue: African Relish, Prince Albert
Cost: R4500 (for two sharing – accommodation incl.)
Spend a weekend slowing down with Oded & African Relish in the beautiful and historic village of Prince Albert. Together with resident chef, Vanie Padayachee, Oded will conduct a two day course on preserving and cooking the local Karoo cuisine using fire.
This is the opening weekend of the school and we are really proud to be associated with the project. The kitchen itself is not only functional but beautiful too, not to mention the fact that it is in an olive grove!
The weekend’s fee is a special and includes the following:
2 nights accommodation
Welcome dinner on Friday and all meals
Full day course plus gala dinner
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Cooking Classes – Mediterranean Sauces
Date: To be confirmed (aiming at the first Sunday pm or Wed eve of each month)
Venue: Oded’s Kitchen (Tamboerskloof)
Cost: R400
In this workshop the participants will be able to make and experience some of the most intriguingly delicious yet simple sauces of the Mediterranean - the cradle of western cuisines. The sauces will include the ancient Roman Agro Dolce, Sauce Verde, the Greek inspired Sokodilia, Provencal and Sicilian anchovies and caper sauce and the North African Charamola - all these ancient classic flavouring sauces are claming their place in our contemporary fusion based kitchen. At the end of the workshop the participants will be able to sample the sauces, together with a roast chicken, cheese and a delicious glass of matching wine as well as to take home a sample of the sauces they made.
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Cooking Classes – Cucumbers
Date: To be confirmed (aiming at the first Sunday pm or Wed eve of each month)
Venue: Oded’s Kitchen (Tamboerskloof)
Cost: R400
And You Thought the Cucumber Was Boring
This short history of the humble and very Jewish gherkin, tells a fascinating story of the role the cucumber has played in domestic preserving of the Old World and therefore in many of the colonies of North America, Africa and the rest of the former British colonies. How the dill pickle became one of the most identifiable image of Jewish American food. The participants will be able to make and taste relishes such as olive oil relish, cucumber relish, Mustard pickle, sweet and sour dill pickle and many more icons of the Jewish delicatessen store.
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Cooking Classes – Slow & Mello – fire and smoking
Date: To be confirmed (aiming at the first Sunday pm or Wed eve of each month)
Venue: Oded’s Kitchen (Tamboerskloof)
Cost: R400
A fair weather (no rain allowed!) course in which the participants would be able to taste and experience simple and affective methods of smoking fish and meat. Methods like tea smoked fish, marinated smoked chicken and smoked marinated brisket will be discussed, explained and consumed at the end of the workshop, together with a delicious matching wine and salads.
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Cooking Classes – Preserving Master Classes
Date: To be confirmed (aiming at the first Sunday pm or Wed eve of each month)
Venue: Oded’s Kitchen (Tamboerskloof)
Cost: R400
Building on the first preserving course – adding additional skills, tips and recipes (this class will be on a more frequent basis as and when there is sufficient demand)
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Wild Ox & Leviathan – lecture on biblical food
Date: To be confirmed
Venue: Masala Dosa (Sea Point)
Cost: R75
Food plays an almost obsessive role in Jewish life. To the Jewish mother it is a controlling tool, to the community it is a way of celebrating and keeping the tradition going; in the Bible (Old Testament) and the Talmud, ingredients, food and detailed description of dishes are used as a potent metaphors and a useful tool for describing laws and boundaries.
Oded Schwartzs, a world authority on the history of Jewish food, takes you on a fascinating journey through the Biblical and Talmudic kitchen with its exotic, spicy and deeply symbolic food - our sages not only had a great appetite - they also knew how to cook.
Intrigued by the abundance of references to food – Oded has created a biblical and Talmudic feast. With contemporary understanding he uses facts, fiction and sometimes sheer culinary fantasy to create a meal which, as well as being delicious, tells the story of a fascinating past.
Participants will sample several dishes including a broad bean fellafel in a yoghurt and mint sauce; flat bread of the period; toffinim and others.
The lecture will last roughly 35 minutes and will be followed by a Q&A session.
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