Wine Diva

Here’s your misson impossible to miss: Follow these instructions and be as fabulous as you can be.

The origin of this project seems to have been written in the stars when Louis’ mother, for his very first birthday, baked him a cake but then realized she did not have any colouring for icing. Being a resourceful woman, however, she used red wine as a colouring agent, thereby seemingly giving direction to Louis’ ultimate destiny of becoming a winemaker.

Louis Nel is a Cape Winemakers Guild member (it’s like a who’s who elite club of winemakers that really know what they are doing) and for one lunch only, Louis has agreed to share with us divas the secret handshake of the CWG, while we taste his beautiful Louis wines.

– When –

12h30 on Saturday 21 August 2010 for LOUIS wines and Wine Diva birthday bash. Wine Diva blog celebrates it’s fourth birthday, you’re invited.

- The Secret Meeting Place -

Central Grill @ Cedar Sqaure Fourways. It’s so trendy, chic and classically elegant, just like us Divas in Ladies month.

How to unlock the mystery, receive a VIP pass and the full party pack (menu details):

Email wineclub@winediva.co.za or phone Caroline 083 263 2660

Password: mission confirmed.

Theme: Happy Birthday!

R260 for regulars, R280 for first time Divas – treat yourself for Women’s day

-More Clues-

• Flower arranging demo by Corrlation Flower School, to pair elegantly with LOUIS sauvignon blanc made from grapes from the West Coast, famous for wild flowers.
• Early bird lucky draw by LOUIS and Crabtree & Evelyn if you book and pay by 6 August 2010
• Goodie bag items from Caturra, Wine Mag, greatKaroo, Crabtree & Evelyn and much more.
• Lucky draw prizes from Cazabella Jewellery.

-PS-

The menu and wine pairings are quite something, yes, what’s that word Mary Poppins likes to use  “Supercalifragilisticexpialidocious!!!”

– wineclub@winediva.co.za –

Menu

Appetizers

(V) Soup of the Day

Made daily from the freshest ingredients

Beef Carpaccio

Served with goat’s cheese and basil pesto bruschettas with lime marinated rocket

Mussels Nationale

Fresh Saldanha bay mussels poached in beer and herbs finished off with a cayenne cream sauce

(V) Bruschettas

Grilled Ciabatta topped with sliced tomato, butter bean and olive salad finished

with parmesan shavings

Sushi

California rolls or maki rolls, your choice, filled with fresh Salmon and served with soya and wasabi

The Central Grill mains

350gr Rump Steak

Grilled to your liking, served with hand-cut chips, onion rings and a sauce of your choice

Beef Espetada

450gr of aged rump Intertwined with peppers and onions, served with hand-cut chips

and onion rings topped with garlic butter

Pork Belly ribs

Jalapeño & BBQ basted ribs, served with hand cut chips and onion rings

Traditional Line fish

Grilled and served with hand cut chips and a sauce Tartare

Stuffed Chicken Breast

Filleted chicken breast, stuffed with mushrooms, jalapeño and peppers,

topped with a cayenne Bourbon cheese sauce and served with wild wedges

Spinach &  Ricotta Tortellini

Served with a creamy Pernod parmesan sauce on garlic spinach

Desserts

Banoffee Pie

Granadilla cheese cake, set on a biscuit base and layered with caramel and fresh banana slices

Crème Brullee

Served with biscotti

Trio Ice cream

Pistachio, berries and lemon & lime

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