Food Craft New York Diner – Take 2

With tickets for our first “American Diner” Food Craft sold out in a matter of days, we had some positive pressure to bring it back to those who couldn’t get tickets for the first. We thought we had best try squeeze it in before the end of the year…

However, let it be said – that planning an event at this time of year – is very much a gamble, especially when your event relies on tickets sales! But to our wonderful surprise, our faithful Food Craft foodie followers together with a healthy crowd of virgins kitted up and joined us at The Taproom (Devils Peak Brewery) on Monday night for our fourth Food Craft dining experience….back by popular demand…’New York Diner’ style!


Our star collaborators for the evening treated guests to an array of unique flavour combinations and pairings in a craftily intimate setting. The Food Craft v4 team consisted of: (of course), Ian Hamilton (on starters), Devils Peak Brewery, Barrettsridge Beer Bread, Rio Largo, Stellenbosch Vineyards (including Credo wines), Saszali Chocolates…and last, but certainly not least, Mark McCree (the lead singer of local famed rock band McCree) playing a solo set just for us!

Guests were welcomed with a glass of crisply chilled Kumkani MCC 2007 – generously donated by Stellenbosch Vineyards. For starters, guests enjoyed the artful pairing of a black mushroom on a bed of grilled zucchini and eggplant with a drizzling of chilli, mature cheese and smoked sweet pepper ketchup infused with herbed sour cream with a pinch of Hawaiian red alaea gourmet salt….with the Credo Chenin Blanc 2010.


Barrittsridge beer bread ripped and dipped into Rio Largo award-winning olive oil and balsamic vinegar provided a little extra, on the side.

Pic-4 The Taproom team handled mains; providing their signature craft beer and food pairing comprising of:

  • Rich tomato and Chimichurri risotto balls on a bed of romesco sauce – paired with the Devils Peak IPA
  • Bite sized pork belly served with Togarishi mayo sprinkled with a tomato concasse – paired with the Devils Peak Blockhouse
  • Jamaican styled chicken and salted pineapple kebabs with Caribbean Jerk – paired with Devils Peak First Light


…of course, for those with more of a grape preference…table wines included the Heydens Red Bordeaux Blend 2011 and The Stellenbosch Sauvignon Blanc 2014.

Apart from the soulful tunes of Mr. Mark McCree, the cherry on top proved again (this is their 2nd event with us) to be the handmade treasures of the Saszali sisters, Jane and Sarah, whose chocolate truffle tasting had guests begging for more despite having reached satiety a course or so back!

Their delicacies included:

  • A dark classic truffle with ganache centre
  • A salted caramel truffle featuring eat.arts’ gourmet Sea Salt
  • A Gingerbread truffle
  • Their signature Golden Thyme truffle with honey and fresh thyme infusions
  • Plus, a tailor-made Asian Spice truffle featuring eat.arts’ Singapore Noodle Exotic Spice mix


Again, we love to spoil our guests, and no-body left empty handed thanks to goodie bags and lucky draw prizes created by way of the generosity of our collaborating suppliers and hosts.


So…if that didn’t tempt you to join us next time – well then, nothing will! But be sure, next year’s Food Craft Dining Experiences will be testimony to even more creative collaborations by Cape Town’s finest artisanal, niche food and beverage producers – to whom we dedicate the concept of Food Craft.

Cheers, and happy holidays!

Nan_blog picWritten for by: Nancy Hoepner – Magpie: Creative Marketing, Design and Lifestyle

Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie as well as a co-owner and partner of The Magpie and The Owl – Signature Events. Having worked with the team for some time, she is thrilled to take time out from juggling and add some spice to the blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige. |


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