Neil Jewell, the Charcuterie King.
Neil Jewell is the chef at Bread and Wine restaurant on the Moreson wine estate.
His charcuterie products are known to every decent restaurateur in the Western Cape and beyond. So it’s a rare treat to be able to watch and participate, upfront and personal, as Neil takes you through a three hour course on charcuterie.
This will be the first course to be run at Liam Tomlin’s newly opened Chefs Warehouse in Cape Town.
Charcuterie is the art of preparing preserved meat products, largely derived from pork.
He’ll show you all the techniques and methods which will allow you to make perfect pates, sausages and terrines, just to mention a few of his creations.
You get to eat three of the dishes at the end of the evening and these will be paired with
Diagram of a well organized pig.
wines specially chosen to compliment the food courses.
You get to take home comprehensive course notes and maybe you’ll be tempted to visit his restaurant Bread and Wine in Moreson.
I’ve signed up for Neil’s course, and I must say I can’t wait.
The class will be run at the Chefs Warehouse in Cape Town www.chefswarehouse.co.za on May 5th, from 6:30pm to 9:30pm, and the cost is R575.
Chefs Warehouse, 50 New Church Street, Cape Town 8001. 021 422 0128.
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Will you be runnning any more Charcuterie courses this year?
Kind Regards
Grant Scott
Hi Scott, I don’t run these courses. I just did a tasting with Alchemy of Gold brandies from Distell and Steve Jeffries. Try Bread and Wine at the Moreson Estate. Neil Jewell does the occasional charcuterie course.
Hi. Do you know if Neil does courses in Johannesburg? XX
Hi Tanya,
As far as I know, he doesn’t. But call him up and maybe he might.