Enjoy an afternoon of fine dining for a good cause at the Valley Harvest Charity Long Table lunch, taking place on Sunday, 16 April.
Boschendal, in collaboration with Franschhoek Wine Valley Tourism, will be hosting this unique charity event to support 3 local charities dedicated to helping vulnerable members of the community – the youth. All profits from this event will go directly to FRANCO, Isabelo, and the Kusasa Project.
Held on the picturesque Olive Press lawns, the 5-course menu has been carefully planned by 5 celebrated chefs from the Franschhoek Valley to highlight local produce and the abundance of the area.
Details
Date: Sunday, 16 April 2023
Time: 13h00
Where: Boschendal Olive Press Lawns
Price: R1,500 including a glass of welcome bubbles, wine sponsored by Boschendal, as well as a 5-course lunch. (All profits to be donated to charity.)
Menu: See menu here
Live entertainment will be provided by Carol Thorns – the renowned South African electric cellist.
Carol Thorns
South Africa’s own leading electric cellist, Carol Thorns
Long Table Lunch
Franschhoek Valley Harvest Charity Long Table Lunch
The charities
Apart from enjoying an exceptional meal, you’ll also have the opportunity to get to know the three charities that this event supports.
- The Kusasa Project is a non-profit that addresses the systemic deficiencies in the areas of literacy, nutrition, and sport for disadvantaged children.
- Isabelo is dedicated to providing nutritional meals to local children as well as warm clothes, blankets, shoes, beanies, and scarves in the winter to keep kids warm, healthy, and fed.
- Lastly, FRANCO (the Franschhoek Resource and Network Coordinating Organisation) offers financial aid and training to equip young people with the necessary skills to secure their future.
The menu and the chefs
Five celebrated chefs from the valley will each be crafting a course for the long table to showcase and celebrate the valley’s bounty.
Starter: Eric Bulpitt – Boschendal
Hokkaido pumpkin, porcini molasses, hazelnut butter and sage
Chef Eric Bulpitt from Boschendal draws inspiration from his childhood on his grandparents’ farm to create micro-seasonal dishes that highlight sustainably grown ingredients.
Vegetable course: Nicolene Barrow – Orangerie at Le Lude
Heritage tomato terrine, smooth Dalewood feta, pickled pearl onions, “essence of tomato” and sweet basil salt
Chef Nicolene Barrow at Orangerie Le Lude Estate offers French-inspired cuisine that takes a minimalist approach to ingredients and presentation without sacrificing quality and flavour.
Fish course: Nanda Cardoso – Deux Lions
“Fish and chips”, potato crisp, hake mousse and dill emulsion
Chef Nanda Cardoso from Deux Lions believes in creating harmonious settings for comfortable meals that showcase farm-fresh produce and honest flavours.
Main course: Kyle Norris – Sauvage at Le Franschhoek Hotel
Slow roasted lamb neck, tomato & mint chutney, hasselback sweet potato and broccoli salsa verde
Chef Kyle Norris at Le Franschhoek Hotel & Spa’s restaurant Sauvage serves colourful, innovative dishes that take a contemporary approach to familiar favourites with an abundance of citrus and herbs.
Dessert: Ryan Shell – Ōku and Yama
Valrhona chocolate mousse, fig, raspberry, matcha, pumpkin seed and Mugi-Chai ice cream
Chef Ryan Shell at Ōku Asian Eatery & Yama Sushi Emporium focuses on local produce, fresh flavours, and sustainability to create traditional Asian-themed dishes with high-quality, seasonal ingredients.
Don’t miss out on this opportunity to indulge in a memorable culinary experience while supporting a good cause. Tickets are priced at R1,500 per person, and all profits from the event will go directly to the 3 charities.
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