Clockwise from top:
Brandade crab galette
Soya-stained torchon of foie gras with warmed duck confit
A A A three ways
Honeybush semolina spring rollsCrisp skinned salmon, wasabi crack
What's an evening like with a bunch of food bloggers in the national capital's art centre in a kitchen that serves hundreds of people many nights of the week with a chef who loves to talk about his life and work? Memorable.
Between the camera clicks and lip smacking, it was a night full of animated talk of all things food. I often ask people about their most memorable meal, and this was one of them for me. It wasn't just the food, but the people I was sharing it with along with the ambiance of being in a working kitchen.