CHAÎNE DES RÔTISSEURS FUNDRAISING DINNER AT QUEENS QUARTER AT THE PALACE OF THE LOST CITYon June 26, 2013
Nicholas Froneman, in his role as Executive Chef of The Palace of the Lost City at Sun City and as a Director of the South African Chef’s Association (SACA), is an avid supporter of the under privileged.
On the 18 May, Chef Froneman prepared a Chaîne des Rôtisseurs dinner to raise funds for the Thari Mmelegi Orphanage in Monakato, a nearby township within the Rustenburg municipality. The orphanage feeds and cares for children who are the innocent victims of HIV/AIDs. Many are heads of households at the age of eleven, some are toddlers being cared for by their elderly grandparents; all are hungry and desperate. The Thari Mmelegi Orphanage does not have overnight facilities to accommodate the seventy vulnerable children in their care. They require more than R250 000 to build accommodation; a sanctuary where the children can live, as well as to ensure a safe environment where they can feel secured, within an homely environment.
Chef Froneman approached Chaîne des Rôtisseurs South Africa to host a dinner to raise funds for the orphanage. The Palace was awarded a prestigious Chaîne des Rôtisseurs Blazon for outstanding cuisine, hospitality and service in November 2012, so the Confrérie was an obvious choice. Eighty guests attended the dinner, including members from SACA, Chaîne des Rôtisseurs, several winemakers and corporate VIP’s. R38 000 was raised for the Thari Mmelegi Orphanage. The South African Chefs Association, with The World Cooks Tour against Hunger, were more than willing to support this venture, through Stephen Billingham.
“We held the fundraising dinner in the former Villa Del Palazzo which has recently been transformed into an intimate function room, the Queens Quarter. I cannot think of a better launching pad for The Palace’s new Premier events venue,” says Nicholas Froneman.
“It is great that food societies and organisations can stand together to support the under privileged. We are joined by a common thread – our love of food and using our talent to benefit others. The extravagant menu highlighted the disparity between what we have and how others suffer, but I believe if we use our knowledge, professional contacts and skill to raise money, then our cause is sound. We also had to appeal to the senses of our renowned foodie guests.”
The Five -course dinner menu was sourced and prepared by Chef Nicholas Froneman and his elite team at The Palace. The Ocean Garden starter of smoked salmon tartare, poached quail eggs, Beluga caviar and tuna carpaccio set the tone for the evening. Sorbet was African Violet Sorbet-unique to the Palace ,The second course, an exotic mushroom gnocchi served with a black and white truffle cream sauce was delicious and the main course of beef fillet, foie gras ravioli a and a butternut puree ,with Bacon Soil was beautifully executed. The ornate Amarula and gold leaf cheese cake was a glorious finale to a superb dinner.
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