Are you struggling to find something to do on Valentine’s Day during lockdown?
Don’t fear, because the Kitchen Collective is coming to the rescue.
With an interactive cooking class on offer on the 13th and a dining experience on the 14th of February, you’ll be having the best time this Valentine’s Day!
Win with The Kitchen Collective this Valentine’s Day!
Share your favourite romantic memory or lyrics from your favourite love song and you could win a spot at either the TKC Date Night Cooking class or the Valentine’s Day Dining Experience at Ginger & Lime. Prize worth up to R875!
Enter now!
Date Night Interactive Cooking Class:
The Kitchen Collective, City Bowl on Saturday, 13th of February @ 5.15pm for R750pp
Treat yourself and surprise your special someone, and join The Kitchen Collective in the kitchen. You will enjoy a night of fabulous food (they do all the boring prep, to make it easier for you), great company, and a fun cooking experience. Or bring a special friend, why not!
They will be sure to romance your taste buds and leave you buzzing on a night to remember. Couples that PLAY together STAY together!
Each couple (or small group of friends) will be assigned to their own private work station where you will ‘cook- along’ with the Chef preparing your 3-course meal. The passionate team will assist you all the way. Afterwards, you can then sit down and enjoy the fruits of your labour.
Canapes on arrival:
Slow-roasted Exotic Tomatoes and Ricotta Crostini with Crispy Thyme Leaves
Shot of Gazpacho Soup
Beetroot-Cured Salmon
Starter:
Beetroot Gnocchi with Sage Beurre Noisette
Main:
Crusted Salmon Fillet with Beurre Blanc, Asparagus and Crushed Garlic Dill New Potatoes
Dessert:
Red Velvet Brownie, Chocolate, and Berry Mini Platter
Valentine’s Day Lunch with Ginger & Lime in Fresnaye
On Sunday, 14 February, 12-noon for R875pp
Denise & her original team are going to create a fabulous meal with some of her personal favourite dishes from her travel- lifestyle – recipe book “Around My Table”. She will share stories around the origins of her recipes and explain how to prepare each dish.
This is not a cooking class, but an evening of story telling, laughs, and great food shared with all guests at the table.
You will be welcomed with a drink, and then partake in a fabulous 6-course menu.
Signed copies of Around my Table will be available.
Canapés on arrival:
Beetroot cured Salmon topped with a Horseradish Creme Fraiche
Spicy Gingery Thai Roast Tomato, Sweet Potato, Red Onion Soup with Coconut Cream topped with Avocado (served cold)
Starter:
Deconstructed Avocado Ritz; Plump Poached Prawns & Half Crayfish Tail in a Marie Rose Sauce served on Crispy Lettuce
Main Course:
Asian Style 5-Spice Duck Breasts, Litchi & Thyme, served on Gingery Sweet Potato Mash with Red Cabbage Pickle
Exotic Mix of Tomatoes with Pomegranate & Mint
Roast Beetroot Salad with Feta and a Balsamic Glaze
Dessert:
Pressed Chocolate Cake with Lemony Creme Fraiche and Seasonal Berries
