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This week in our kitchen

The kitchen focused on homemade, comfort food for the last few chilly winter days we were having. Our Chicken Florentine and Crushed Potatoes were especially popular. As spring peeks its head around the corner our garden is coming back to life. We were very excited to be able to use fennel from our garden in our Chicken Florentine.

 

Events at Hurst

This week our second-year students took a trip to some Stellenbosch Breweries. The trip started at the Stellenbosch Brewing Company and Taproom. Situated on the Klein Joostenberg Farm which is host to the well-known Joostenberg Deli and Bistro where we have had many successful kitchen trainees over the years. One of them, now graduated and with a good few years of experience tucked under her belt, Lanri Marais, now heads up the kitchen at the adjoining The Kraal Restaurant at the nearby Joostenberg Wine Estate.

The 2nd Year students beer education continued with our recent afternoon visit to Stellies Beer. Stellies beer is owned by certified brewer Bruce Collins, He is always an absolute hit when conducting a tour of his brewery for our students. The students received an informative and interactive education of how Bruce and his team brew their unique and distinctive range of craft beers. The students have also been given an opportunity to submit a recipe for a new beer and flavour which Bruce could introduce to his existing range. The tasting was paired with a delectable range of chacuterie, pates, cheeses and breads prepared by Chef Garths kitchen.

 

Chat to our Regulars

Here at MOM Cafe, we know and recognise that we’re only able to serve the food we do because of our wonderful customers. This week we’re chatting to two of our regulars, Smittie and Annamarie de Villiers. They tell us that they started coming to MOM’s about three months after we opened. They say that their favorite item is our roast chicken, chicken stir fry topped off with our apple crumble (sounds yum to us). The De Villiers tell us that what they love about MOM’s is home they’re made to feel at home and part of a family.

We’re so happy to hear that! We always want our patrons to feel at home when they’re at MOM’s. They both stay in Paarl and discovered MOM’s by driving past one day and seeing our boards. The De Villiers say that they eat out for lunch every day, but mostly at MOM! We’re honored. They have 6 children and 13 grandchildren and both enjoy wine with their lunch. We thank them for chatting to us, and look forward to seeing them soon!

 

What’s on at MOM?

Our daily combo deals continue to be a crowd favorite. The most popular combo deal last week was Banana Muffin and Large Capuccino for only R30. An indulgent treat that anyone would love!

On Saturday our kitchen collaborated with the Hurst Campus to host a braai day. The day before spring proved to be a pefect braai day and lots of fun was had. We were serving Roosterkoek with either chicken or beef for only R35. The event was hosted from 10am to 2 pm and we were so touched to see tyhe great turn out. Much fun was had by both patrons and students alike. Thanks to all who came!

 

Bosman Family Vineyard Excursion

The Hurst Campus students received a warm welcome and our tour kick started with a visit to the nursery, where the finished shoots were bundled up in sets, ready to be collected by clients. The grafting process (a term which conflicted many students) was thoroughly explained, through use of visual aids and reference to the physical shoots, which was quite illuminating. Our next stop was the warehouse where thousands of rootstocks and scions were cut, merged, stapled (all done by hand), bathed in anti-fungal solution and prepared for the sprouting process. All of the students now had a better understanding of the difficult processes and intensive labour involved in the growing and maintenance of a new vineyard. Now it was time to have some fun! We divided the group between the only three 4×4 motors available, it was a tight squeeze, and went off bundu-bashing. We experienced an interactive wine tasting in the Chenin Blanc bush vine vineyard as well as the very unique Neco vineyard which, with its beautiful scenery and earthy fragrances, tickled all of our senses and sparked a new love and appreciation for the art of wine making and -tasting in the students. We ended off with an informative tour of the cellar and a bubbling glass of sparkling wine! It was truly an exciting, educational adventure and I would just like to shout out a special thanks to our lecturer; Bertus, for granting us this wonderful experi- ence! – Hurst Student Chrizaan Myburgh

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