In January 2014, John and I went to a Big Green Egg hands-on demo at Hidden Valley Wine Estate in Stellenbosch.
I stumbled on the event while researching Stellenbosch restaurants a couple of days before our trip to South Africa.
After getting overly excited, I thought: there is no way they still have availability.
I mean, Chef Bertus Basson has been on Eat Out’s Top 10 for six years in a row!
A night of cooking on the Big Green Egg at Overture with Chef Bertus Basson?
Yeah . . . don’t get too excited, Kristi.
I sent the email anyway, and was overjoyed when the business manager replied, “We would love for you to join us. I have saved two tickets for you.”
W o o h o o !
When we arrived, we were handed a glass of Hidden Valley wine and greeted by Dave Hidden, the owner.
Both he and Bertus Basson were kind, gentle, gracious, and down to earth.
There were about 15 of us at the event and we immediately felt like we were hanging out with friends we’ve known for years!
The Big Green Egg has a way of doing that.
Chef Bertus Basson talked us through his preparations while we created our own masterpieces at our individual prep stations.
I guess I should go ahead and admit that I didn’t take a lot of pictures and I didn’t take any notes that night.
I was “too busy” cooking and socializing and enjoying unlimited Hidden Valley Wine.
Chef Bertus Basson’s 3 course menu was created to show the Big Green Egg’s versatility.
The first course: Wine Barrel Cooked Fish.
We placed sliced onion and fennel on soaked barrel planks and then topped it with local fish.
Once the fish was cooked:
We topped it with a tomato and herb salad:
It was a beautiful and fresh tasting dish I hope to recreate soon!
The second course: Tex Mex Pork Rump with Grilled Corn on the Cob.
I like a good char on my corn, don’t you?
While the pork and corn cooked we made guacamole, quickly grilled the tortillas:
And then finished the dish with sliced pork.
The third Course: Grilled Camembert in Vine Leaves.
We removed the warm and gooey Camembert from the leaves and then covered it in honey, figs, and walnuts.
I don’t have a final photo of that one… it didn’t last very long.
It was the perfect ending to a wonderful meal.
What an amazing night of food, wine, friends, and Big Green Egging.
Thank you so much Chef Bertus Basson, Dave Hidden, Hidden Valley Wines, Big Green Egg South Africa, and all of the new friends we made!
Our night with all of you was the highlight of our trip to the Western Cape!