{"id":21070,"date":"2011-05-28T09:57:16","date_gmt":"2011-05-28T07:57:16","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=21070"},"modified":"2011-06-11T00:48:32","modified_gmt":"2011-06-10T22:48:32","slug":"soutenpeper-blog-paired-with-the-travelling-vineyard-blog-at-june-food-wine-bloggers-club","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/soutenpeper-blog-paired-with-the-travelling-vineyard-blog-at-june-food-wine-bloggers-club\/","title":{"rendered":"‘SoutenPeper’ blog ‘paired’ with ‘The Travelling Vineyard’ blog at June Food & Wine Bloggers’ Club"},"content":{"rendered":"

\"\"<\/a>The June Food & Wine Bloggers\u2019 Club meeting will ‘pair’ Neil Stemmet, interior curator and writer of the Blog \u2018SoutenPeper\u2019<\/a>, with wine blogger Dion Martin, who writes the Blog \u00a0<\/span>The Travelling Vineyard<\/a>, and will be held at French Toast on Bree Street on Wednesday 8 June<\/span>, from 6 \u2013 8 pm.\"\"<\/a><\/span><\/p>\n

Neil Stemmet<\/span><\/strong> \u00a0of KONCEPT <\/span>attracted attention with his restaurant interior curation at Simonsig\u2019s Cuvee and Knorhoek\u2019s Towerbosch<\/a> restaurants.\u00a0 <\/span>More recently, he curated the BOS Tea House at Decorex, held at the Cape Town International Convention Centre, and has very specific ideas about the Restaurant of the Future<\/a><\/span><\/strong>.\u00a0 <\/span>Neil\u2019s focus in his \u2018SoutenPeper\u2019 blog is to go back to the traditional South African recipes, and to document them for future generations.\u00a0 <\/span>He is working on a book by the same title.\u00a0 <\/span>Neil is a dynamic and very entertaining speaker.<\/span><\/p>\n

\"\"<\/a>Dion Martin<\/span><\/strong>\u00a0is a Capetonian who grew up on
\n\u201cVleis, rys, aartappels, brandy and rugby\u201d, he writes.\u00a0 <\/span>He became obsessed with food, and how it connects people.\u00a0 <\/span>He did a part-time Chef\u2019s diploma with City and Guilds, and passed with distinction while doing his day job in running\u00a0his digital book printing company. He also completed the Cape Wine Academy Certificate, and the University of Stellenbosch Wine Evaluation diploma.\u00a0 <\/span>He started The Travelling Vineyard Blog<\/span> <\/strong>to share his food and wine experiences, leading to Tweeting as @TVDionysus, and also Vlogging (video blogging).<\/span>\n<\/p>\n

The Food & Wine Bloggers\u2019 Club was formed to reflect the tremendous growth in and power of food and wine blogs in forming opinion about food, restaurants and wines.\u00a0 Most bloggers do not have any formal training in blogging, and learnt from others.\u00a0\u00a0 The Food & Wine Bloggers\u2019 Club aims to foster this informal training, and to serve as a social media networking opportunity.<\/span><\/p>\n

Each of the two bloggers will talk for about half an hour about their blog, and what they have learnt about blogging.\u00a0 The Club will give fledgling as well as experienced bloggers the opportunity to learn from each other and\u00a0to share\u00a0their knowledge with others.\u00a0 Attendees can ask questions, and get to know fellow bloggers.\u00a0 The Club meetings are informal and fun.<\/span><\/p>\n

<\/div>\n

<\/p>\n

\u00a0\u00a0 <\/span>Future Food & Wine Bloggers\u2019 Club meetings have been organised as follows:<\/span><\/span><\/p>\n

\u00a0\u00a0 <\/span>*\u00a0\u00a0 20 July : Hennie Coetzee and Maggie Mostert of Batonage Blog<\/span><\/strong>, at What\u2019s On Eatery<\/span><\/p>\n

\u00a0\u00a0 *\u00a0\u00a0 17\u00a0August:\u00a0 Nikki Dumas of Swirl Blog,<\/span><\/strong> and Matt Allisson of I\u2019m no\u00a0Jamie Oliver Blog,<\/span><\/strong>\u00a0Den Anker venue, Jordan wines<\/span><\/p>\n

\u00a0\u00a0 *\u00a0\u00a0 21 September:\u00a0\u00a0Chef Brad Ball of Bistro1682, <\/span><\/strong>and<\/span><\/strong> wine speaker from Steenberg, <\/span><\/strong>at Steenberg<\/span><\/p>\n

\u00a0\u00a0 *\u00a0\u00a0\u00a019 October:\u00a0\u00a0\u00a0Roger and Dawn Jorgensen of Jorgensen\u2019s Distillery <\/span><\/strong>and Honest Chocolate<\/span><\/strong>, with\u00a0a chocolate and potstill brandy tasting, at Haas Coffee on Rose Street.<\/span>\u00a0<\/span><\/p>\n

\u00a0\u00a0 *\u00a0\u00a0 12 November: Visit to new Leopard\u2019s Leap <\/span><\/strong>tasting room and cookery school in Franschhoek\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

Wines are brought along by the wine blogging speaker, and\u00a0Dion will lead bloggers through a wine tasting.\u00a0 Tapas snacks will be\u00a0served by French Toast.\u00a0\u00a0<\/p>\n

\u00a0<\/p>\n

Food & Wine Bloggers\u2019 Club,<\/span><\/strong> Wednesday 8 June, 6 \u2013 8 pm:\u00a0<\/span>French Toast Wine & Tapas Bar<\/a>,<\/strong> 199 Bree Street,<\/span><\/strong>\u00a0Cape Town. Bookings can be made by e-mailing Chris at whalecot@iafrica.com<\/span><\/a>\u00a0or call (021) 433-2100. The cost of attendance\u00a0is R100.<\/span><\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a>.\u00a0 Twitter:@WhaleCottage<\/span><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The June Food & Wine Bloggers\u2019 Club meeting will ‘pair’ Neil Stemmet, interior curator and writer of the Blog \u2018SoutenPeper\u2019, with wine blogger Dion Martin, who writes the Blog \u00a0The Travelling Vineyard, and will be held at French Toast on Bree Street on Wednesday 8 June, from 6 \u2013 8 pm. Neil Stemmet \u00a0of KONCEPT […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[4795,3,124,266,20,21,19],"tags":[11650,10788,11657,11471,3982,32366,256,8427,11651,32378,11652,1514,11470,11656,11648,30,4571,7937,11793,7713,11797,2092,11796,7345,4911,7712,7421,7710,11467,13,11795,230,11647,11794,11649,11286,5543,11653,11655,11654,32373,10524,53],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t