Chef Lauren Brookstein
Service Description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and cleans your kitchen before leaving. All you have to do is to relax and enjoy a culinary experience.
About the chef
My passion for cooking stems from my deep appreciation for the beauty of life, drawing inspiration from everyday moments – a melody, a grin, the fragrance of flowers, or the graceful movement of leaves in the breeze. Whether it's admiring the vibrant hues of a peacock's plumage or the rich palette of a painting, I find creativity in everything.
With experience spanning various prestigious kitchens in Johannesburg, including the Michelangelo, Sandton Sun, Monte Casino, Silverstar Casino, and The Intercontinental Hotel OR Tambo, as well as overseeing operations at The Vineyard Hotel in Cape Town, my culinary journey has been diverse. Transitioning from the bustling kitchen scene, I embarked on my own venture, running a Crêpe business before delving into the realm of private cheffing for the past four years.
My experience extends to include retreat centres along the Garden Route, where I crafted meals with intention and love for a variety of self-development retreats and workshops. I cherish the opportunity to impart a piece of myself through each dish I serve, with love, my heart on a plate.
Cuisine Type:
French, Japanese, Caribbean, South African, North African European, Italian, Portuguese, Indian, Vietnamese, Greek
Location:
Knysna
The Menu price includes:
- All the ingredients
- Your chef traveling fee (If the venue falls within the chef working areas)
- The cooking of all the dishes
- The entire service
- The cleaning
MENU 1: R1600 pp (excl. vat)
Booking requirement: 2 people minimum
5 COURSE
1st COURSE
Salsa bruschetta, aged balsamic reduction
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Prosseco non vintage
2nd COURSE
Spinach, ricotta and wild mushroom phyllo parcel, peppadew coulis, gremolata
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Kleine zalze bush vines chenin blanc
3rd COURSE
Passion fruit sorbet
4th COURSE
12 hour braised oxtail, rustic garlic mash, charred red cabbage, tender stem broccoli
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Zevenwacht tin mine red 2020
Or
Braised springbok shank, wild mushroom risotto, seasonal vegetables, parmesan
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Blaauwklippen zinfandel 2019
5th COURSE
Rooibos chamomile milk tart crêpe, candied ginger, berry salsa
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Springfield Wild Yeast Chardonnay 2023
MENU 2: R1100 pp (excl. vat)
Booking requirement: 2 people minimum
3 COURSE
1st COURSE
Venison carpaccio, white wine pickled shimeji, shitake emulsion, parmesan, basil oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Hartenberg chardonnay
2nd COURSE
Biltong spiced ostrich fillet, sweet potato fondant, baby vegetables, fig peppercorn sauce
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Neil ellis Bottelary Pinotage 2020
3rd COURSE
Decadent chocolate fondant, berry coulis, nut crumble, berry frozen yoghurt
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Bo Plaas port non vintage
Or
Malva pudding, crème anglaise, honeycomb, vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Pierre Jourdan Ratafia
MENU 3: R1200 pp (excl. vat)
Booking requirement: 2 people minimum
3 COURSE
1st COURSE
Baked camembert, fynbos honeyed Pancetta, walnut, baguette
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Thelema ‘the mint’ cabernet sauvignon 2014
2nd COURSE
Catch of the day, wild garlic leek quinoa, baby spinach, coconut rose harissa, flaked almond
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Avondale Camissa 2020
3rd COURSE
Bomboloni, citrus vanilla bean cream, blueberry coulis, berry salsa
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Melivora Hopefield mead 2020
Or
Warm pear and almond slice, amaretto poached pear, almond crème anglaise, vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Amaretto Disaronno
MENU 4: R1800 pp (excl. vat)
Booking requirement: 2 people minimum
6 COURSE
1ST COURSE
Beef tataki, kimchi, ponzu aioli
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Blaauklippen malbec 2017
2nd COURSE
Sweet potato carrot soup, flaked almond
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Springfield life from stone Sauvignon blanc 2017
3rd COURSE
Burmese tofu, pad thai salad, crispy ginger, chilli oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Paul Cluver Riesling 2016
4th COURSE
Basil and lime granita
5th COURSE
Thai red prawn curry, bamboo shoots, coconut lime jasmine rice, smashed cucumber salad
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
DGB smv 2020
6th COURSE
Apple pie, spiced streusel, miso caramel, vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Paul Cluver Riesling Noble Late Harvest 2012
MENU 5: R1400 pp (excl. vat)
Booking requirement: 2 people minimum
4 COURSE VEGAN
1ST COURSE
Beetroot carpaccio, orange, cashew chevin, walnuts
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Villiera Sauvignon blanc 2023
2nd COURSE
Smoked maple glazed tofu, pad thai salad, crispy ginger, chilli oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Paul Cluver Riesling 2016
3rd COURSE
Thai red vegetable curry, bamboo shoots, coconut lime jasmine rice, Asian slaw
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
DGB smv 2020
4th COURSE
Cacao sweet potato cake, citrus crumble, spiced rooibos syrup, orange coconut chantilly
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Bo Plaas port non vintage
Please Note:
1. To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 10% surcharge fee for bookings made in less than 48 hours.
2. The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
3. A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).
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