Fans of Red Carnation Hotel Collection South Africa’s annual Guest Chef series are in for a special treat this year, when American Chef Gerard Coughlin will take over Azure Restaurant at The Twelve Apostles Hotel and Spa for one exclusive evening on Wednesday 10 June. Coughlin, who has been Executive Chef at Red Carnation hotel member The Chesterfield Palm Beach in Florida/USA since 2007, will be flown to South Africa courtesy of Delta Airlines, to bring a distinctive touch of Americana to Azure.
His stint at The Twelve Apostles Hotel is part of Red Carnation’s established Guest Chef series, which sees Executive Chefs at sister properties The Twelve Apostles Hotel and Spa, Bushmans Kloof Wilderness Reserve & Wellness Retreat and The Oyster Box trading places to bring their respective signature cuisine to Cape Town, the Cederberg and Umhlanga. The addition of an international chef aims to take the concept to its next exciting phase.
Coughlin grew up in Florida and joined The Chesterfield Palm Beach as Sous Chef in 2004, having previously worked for some of Palm Beach’s top restaurants. He was consequently promoted to Executive Chef in 2007, a position he has held ever since. The American chef now looks forward to spoiling his South African audience with a unique mix of classic American, English, Oriental and International dishes. Durbanites will be the first to sample his cuisine, at The Oyster Box on 8 June 2015; the event at The Twelve Apostles on 10 June is then followed by a gourmet weekend at Bushmans Kloof from 12 – 14 June 2015.
Delta Air Lines is delighted to sponsor a fantastic competition prize on the night, giving away two return Business Class trips from Johannesburg to any Delta destination in the USA to one lucky diner.
Chef Coughlin will first serve Caprese Salad as a pre-starter – Burrata with fresh basil pesto, heirloom tomatoes, rocket and aged balsamic reduction. This will be followed by Lobster Macaroni & Cheese as a starter – butter-poached fresh lobster with tarragon and white truffle aioli on four-cheese pasta. Creole Seafood Gumbo is sure to be a highlight for seafood lovers, comprising jumbo shrimp, white fish, mussels and crab meat, and served with Creole tomato sauce and jasmine rice. Moving on to carnivore delights, Coughlin will then present Pan-seared Filet Mignon with seasonal vegetables, scallop potatoes and roasted shallot demi-glace. The American dining experience will be rounded off on a sweet note with Carolina Peach Cobbler with vanilla bean ice cream.
