Almazan, Ferreira meet the bloggersJune 21st, 2012 by Andrew Moth | Categories: beverages, food, hotels, industry, products, restaurants, technology, tourism, training
Garth Almazan, executive chef of Gorgeous Bubbly Bar and Catharina’s Restaurant at Steenberg, will take part in a Bubbly and Canapé Workshop at this year’s South African Food and Wine Blogger Indaba on Sunday at the Pick n Pay Conference Centre in Kenilworth, Cape Town.
Gorgeous is a recent addition to Steenberg, which was named among the Top 100 Experiences in the World by the readers of Condé Nast Traveler in the USA.
Almazan will co-present the SA Food & Wine Blogger Indaba workshop with Pieter “Bubbles” Ferreira, cellarmaster at Graham Beck Wines. They will share secrets and tips on the art of selecting the perfect sparkling wine to accompany canapés.
Founded by bloggers Colleen Grove and Jeanne Horak-Druiff, the indaba provides an opportunity for producers and purveyors of food and drink products to connect with a social-media savvy audience of consumers.
It also offers bloggers the chance to network and learn about trends in food and wine blogging, food styling and photography; as well as search engine optimization (SEO) and social media trends, and to improve their writing and photography skills, among others.
In addition, it provides an opportunity for local food and wine bloggers to attend workshops and presentations by well-known personalities from the South African food blogging, food and wine and social media scene.
The Bubbly and Canapé Workshop (which is already fully booked) will be presented in the late afternoon on Sunday.
Almazan has created three canapés for the occasion, to be savoured with selected Graham Beck Méthode Cap Classique wines, as recommended and presented by Ferreira.
According to Almazan, sparkling wine is especially delicious with seafood, and the workshop therefore is a tasting journey, starting with a marriage of Freshly Shucked Oysters with a Vietnamese dressing with the latest addition to the Graham Beck MCC collection, the Brut Zero 2005.
The second canapé, Malay-Style Scrambled Eggs with a cured Salmon Terrine will be enhanced by Graham Beck Cuvée Clive 2005; and finally, the Graham Beck Brut Berry Terrine with macerated berries in a raspberry and pomegranate balsamic syrup will be enjoyed with Graham Beck Brut Rosé and the Graham Beck Bliss Demi-Sec