This archive report was first published on 5 July 2019.
On a warm summer evening in July 2019, the Radisson Blu Hotel in Nairobi hosted an 'Eat Art' evening, featuring the culinary skills of Executive Chef Wissem Abdellatif and his team.
The event was a collaboration between Circle Art and the hotel, with guests specially invited to experience a sumptuous five-course meal paired with exclusive wines from Boschendal winery, situated near Cape Town.
As a teetotaler, I couldn't comment on the wine pairings, but two wine connoisseurs assured me that the wines were outstanding, with the Boschendal winery being one of the most exclusive in the region.
The evening's performance was not just about the food, but also about the presentation and service. Chef Wissem and his team worked tirelessly to ensure that every table in the Chophouse dining room was in constant awe of the culinary masterpieces being presented.
From the Mombasa red snapper to the Medallion of lobster tail, each dish was a feast for the eyes as well as the taste buds. The menu itself was a work of art, with Chef Wissem confidently disclosing the key ingredients used in the preparation of each dish.
But what truly made the evening unforgettable was the grand finale, a surprise dessert performance by Chef Wissem and Sane Wadu, accompanied by the swift-footed kitchen crew. The event was a true celebration of food as art, with every element working together to create a truly unforgettable experience.
