Thursday 19 November 2020, Day 60 of Level 1, Day 239 of Lockdown 😷
Corona Gratitude 🙏
#Grateful for a fabulous day; for it being warm and sunny, at 22C, and not too windy; for preparing for my client meeting this morning, and writing a Blogpost; for walking to Camps Bay to hear George Sax DJ and present his Thursday 3 hour Radio Show from Beach House, the renamed cocktail bar previously called Sunset Sessions, and back under the control of the Bay Hotel, dancing 💃 to his fabulous music 🎵; for a very good client meeting, happy for what I have achieved so far in the first 19 days of working with them, and grateful to Jenny Stephens for giving me a pep talk yesterday evening; for a very liquid tasting of Musgrave Spirits’ Copper Vanilla and Black Honey brandies, tasting at least 8 cocktails that were prepared for us by Mixologist Owen O’Reilly; for getting home safely despite the volume of tastings 😱; and for being happy and healthy. 🙏💙 Continue reading →
Whilst it was not the sunniest day when I left home for Bloubergstrand yesterday, the sun shone on us for our select Media lunch at On the Rocks, to introduce new Chef Charl du Preez, and his new Cape Seafood Cuisine summer menu, designed in conjunction with its new Restaurant Consultant Chef Pete Goffe-Wood. Continue reading →
Yesterday I attended two tastings of the Robertson-based Springfield Estate wines at OpenWine Pair Shop on Wale Street, a central tasting facility offering a selection of South African wines. I was impressed with the personality of co-owner Jeanette Bruwer, which came through in the evening tasting in particular! She introduced her wines in a consumer-friendly fun and natural manner. Continue reading →
I had the pleasure of starting my day today with a glass of Champagne and oysters delivered by neighboring Bizerca Bistro at Dorrance Cellar, to witness the bottling of a historic wine.
I was invited by James Boreland to participate in the bottling by owner Christophe Durand of the 2015 vintage of 1771, a Crouchen Blanc (which used to be referred to as a Cape Riesling) made from grapes Continue reading →