Firstly, our lunch provided an official opening of longstanding Chaîne members Ghenwa and Geza Steingaszner’ ambition to combine uniquely a restaurant and cookery school - Ghenwa’s Culinary Club. Based on their love of food and wine the venue reflects Ghenwa’s great experience and knowledge of her own Lebanese and other Middle Eastern traditions and Geza’s wine expertise.

Secondly, the date coincided with World Chaîne Day 2021. We were lucky to be able to combine both occasions with an Egg’ellent traditional Lebanese lunch in beautiful autumn sunshine within the surroundings of Lourensford wine farm in the Cape winelands.

Our lunch began with glasses of Lourensford MCC (Méthode Cap Classique) Blanc de Blanc 2015 served outside together with ostrich egg fritters and baba ghanoush tartlets (the filling being similar to hummus but uses grilled or roasted eggplant instead of chickpeas). An ‘Egg’cellent start indeed!

We took our seats at the simple white tables which were to provide the background for our multi-plated lunch to come. The tables were filled very quickly with a multitude of dishes which Ghenwa introduced.

MENU

Mezze
Fattoush | Hummus | Baba ganoush
Lamb sambusek with pine nuts
Shisk taouk with zaatar
Muhammarah | Rakakaat
Grangehurst Rosé 2018
‘Camino Africana’ Chenin Blanc 2019
David Finlayson

Palate Cleanser
Karkade (hibiscus sorbet)

Main
Slow cooked free-range rabbit thighs with saffron
Lebanese seven spices, freekeh, nuts, quail egg
Grangehurst Pinotage 2009
David Finlayson ‘The Pepper Pot’ 2019

Dessert
Halawet el jibn
Baklawa
Vin de Constance 2017

Geza had purposely chosen two wines for each course. After the wines were introduced by the winemakers Jeremy Walker from Grangehurst and Pieter Van De Merwe from David Finlayson our members and guests were asked which they preferred to accompany the food.

This discussion caused much good fun among everyone.

Finally, we were very honoured to have our classical Lebanese dessert paired with the iconic South African Vin de Constance sweet wine.

Our young waiting staff of students provided by a local hospitality school together with our host and hostess Chef assembled for the formal Santé du Chef and presentation of certificates.

The fun lunch which had started in glorious sunshine ended with the sun disappearing rapidly and a cool autumn evening taking over. We had enjoyed ourselves so much that the change in temperature mattered not a jot.

Vive la Chaîne!

Barbara Smith
Acting Bailli