{"id":28724,"date":"2011-12-29T07:52:24","date_gmt":"2011-12-29T05:52:24","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=28724"},"modified":"2012-01-13T21:57:21","modified_gmt":"2012-01-13T19:57:21","slug":"liam-tomlin-food-at-leopards-leap-chefs-table-is-cooking","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/franschhoek\/liam-tomlin-food-at-leopards-leap-chefs-table-is-cooking\/","title":{"rendered":"Liam Tomlin Food at Leopard’s Leap: Chef’s Table is cooking!"},"content":{"rendered":"

\"\"<\/a>A new service which Liam Tomlin Food is introducing at its new Leopard’s Leap venue<\/a><\/strong><\/span> is a series of Chef’s Table lunches, allowing one to experience first-hand not only the cooking methods and recipes of international Chef Liam Tomlin, but also to eat his food.<\/p>\n

Liam Tomlin Food Culinary Studio opened about a month ago, and has a state of the art demonstration kitchen for 24 students at a time. \u00a0It also has ample seating for about 50 food lovers, who can follow what the demonstration chef prepares on TV screens above the work counter. Cooking classes and food demonstrations have been scheduled, as have a number of \u00a0Chef’s Table events, both at which Chef Liam will prepare meals which are paired with Leopard’s Leap wines.<\/p>\n

The Chef’s Table<\/span> food preparation is interactive, allowing participants to ask questions, and they will receive recipes for the dishes which the chefs prepared. \u00a0On scheduled weekdays a 90 minute 3-course lunch will be offered, at R250, and on weekends a 2 \u00bd hour 4-course lunch costs R350.\u00a0The programme for the first quarter of next year is as follows:<\/p>\n

13 January: \u00a0Italy (11h00 – 13h00)<\/p>\n

20 January: \u00a0 Gourmet Fast Food (11h00 – 13h00)<\/p>\n

27 January: \u00a0Chinese New Year (11h00 – 13h00)<\/p>\n

3 February: \u00a0Cape Winelands Cuisine cookbook demonstration with Pierneef \u00e0 La Motte Chef\u00a0Chris Erasmus and writer Hetta van Deventer<\/p>\n

4 February: \u00a0Grape, focusing on which food one should pair with which wines (11h00 – 13h00)<\/p>\n

10 February: \u00a0Poultry (11h00 – 13h00)<\/p>\n

24 February: \u00a0Feasting on a budget (11h00 – 13h00)<\/p>\n

2 March: \u00a0Gone Fishing (11h00 – 13h00)<\/p>\n

9 March: \u00a0 Vegetarian (11h00 – 13h00)<\/p>\n

16 March: \u00a0France (11h00 – 13h00)<\/p>\n

23 March: \u00a0 Meet the Meats (11h00 – 13h00)<\/p>\n

30 March: \u00a0Spanish Fiesta (11h00 – 13h00)<\/p>\n

Cooking classes and food demonstrations<\/span> have been scheduled for the first three months of 2012, many of the four-hour classes falling on Saturdays, but some on weekdays too. Participants receive a recipe folder. The programme is as follows:<\/p>\n

14 January: \u00a0 Around the World: Italy, 9h30 – 13h30, R650<\/p>\n

21 January: \u00a0 Gourmet Fast Food, 9h30 – 13h30, R450<\/p>\n

28 January: \u00a0 Chinese New Year, celebrating the Year of the Dragon, 9h30 – 13h30, R650<\/p>\n

8 February: \u00a0 Valrhona Chocolate Valentine’s Day Dessert with Vanessa Quellec, 9h30 – 13h00, R700. Includes plating, tempering chocolate, the emulsion method, pastry dough, and ice-cream making and churning.<\/p>\n

11 February: \u00a0Poultry, demonstrating how to use every part of a bird, how to make duck confit, tunnel boning and stuffing the legs, and making savoury mousse, 9h30 – 13h30, R650<\/p>\n

14 February: \u00a0 Valentine’s Couples Evening, with Chef Liam preparing a 4-course meal built on indulgence, including oysters, caviar, strawberries, and chocolate, paired with sparkling wine, 18h30 – 21h30, R650<\/p>\n

18 February: \u00a0Knife skills for slicing, dicing, and chopping, 9h30 – 13h30, R400<\/p>\n

25 February: \u00a0 Feasting on a budget, providing handy tips on how to stretch core ingredients, 9h30 – 13h30, R400.<\/p>\n

29 February, 7 March, 14 March, 21 March, and 28 March: Back to Basics on Stocks, Soups and Consomm\u00e9, Savoury Sauces and Compound Butters, Meat and Poultry, and Desserts, 9h30 – 13h30, R3000 for the five courses.<\/p>\n

3 March: \u00a0Gone Fishing, providing guidance on how to scale, fillet, trim, portion and prepare fish. 9h30 – 13h30, R650.<\/p>\n

10 March: Vegetarian, 9h30 – 13h30, R650<\/p>\n

17 March: Little Chefs: Learning to Bake, for 8 – 12 year olds, 10h00 – 13h00, R200.<\/p>\n

24 March: \u00a0 Meet the Meats, 9h30 – 13h30, R650<\/p>\n

31 March: \u00a0Around the World: Spain, 9h30 – 13h30, R650.<\/p>\n

Liam Tomlin Food also has a Chef’s Store<\/span>, selling kitchen equipment, appliances, crockery, cutlery, glassware, knives, utensils, spices, chocolate, teas, and preserves. \u00a0Gift vouchers, gift wrapping and a wedding registry service is also offered. The Store will be selling fresh produce from the Winelands next year, and we were told yesterday that Chef Liam will prepare a number of food items that can be bought to enjoy at Leopard’s Leap. \u00a0A new rotisserie has been installed, and one will be able to buy roast chicken too. \u00a0Chef Liam will only make a certain number of items per day. \u00a0Picnics will commence in the summer of 2012\/2013. \u00a0Brands stocked in the Chef’s Store include Valrhona, De Villiers chocolate, Staub, Lavazza, Bamix, Scanpan, Riedel, Maxwell & Williams, W\u00fcsthoff, Bodum, Nielsen & Massey, \"\"<\/a>Krups, Kitchen Aid, and Le Creuset.<\/p>\n

Liam Tomlin’s Banc Restaurant was named Sydney’s best in 2001. \u00a0He is a member of the British Airways Taste Team, and moved to Cape Town in 2004, initially as a consultant to hotels, restaurants, and wine estates. \u00a0Last year he opened the Chef’s Warehouse and Cookery School in Cape Town. He has written a number of cookery books, including ‘A Season to Taste’.<\/em><\/p>\n

POSTSCRIPT 8\/1:<\/strong> We have added a new Chef’s Table lunch for 3 February to the list above.<\/p>\n

POSTSCRIPT 13\/1<\/strong>: \u00a0We received an e-mail today, announcing that all but one of the Chef’s Tables on Fridays have been rescheduled for 11h00 – 13h00, to accommodate Franschhoek mothers having to fetch their children from school.<\/p>\n

Liam Tomlin Food<\/strong>, Leopard’s Leap Vineyards, Main Road\/R45, outside Franschhoek. Tel (021) 876-8822. www.liamtomlinfood.com<\/a>. Twitter: @LiamTomlinFood<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a> Twitter:@WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

A new service which Liam Tomlin Food is introducing at its new Leopard’s Leap venue is a series of Chef’s Table lunches, allowing one to experience first-hand not only the cooking methods and recipes of international Chef Liam Tomlin, but also to eat his food. Liam Tomlin Food Culinary Studio opened about a month ago, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[124,266,14,20,21,293],"tags":[14478,14482,4393,11377,14479,32366,14488,4794,3770,14491,32378,8329,14181,14480,7545,14489,32369,14487,14486,6749,1614,14477,3769,14184,10534,14485,6208,14483,14481,542,10269,10152,32373,14484,14490],"aioseo_notices":[],"aioseo_head":"\n\t\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\n\t\t