Head Pastry Chef Isca Stoltz is inviting local foodies on a journey through the art of foraging to bring the Cape floral kingdom to life in their cooking.
Foraging is the first in the series of Open Kitchen pastry workshops, an invitation to play, learn, practice and cook in The Skotnes restaurant kitchen.
Isca was trained at Prue Leith Chefs Academy, before starting her career at The Pot Luck Club in Cape Town. Her passion for things sticky and sweet, coupled with an eye for detail and a keen interest in molecular gastronomy, Isca soon climbed the ranks and impressed with her exquisite desserts and pastries. She later took up the role of Chef De Partie of Pastry at The Test Kitchen, training under Chef Luke Dale Roberts and head chef at the time, Ryan Cole.
The Open Kitchen culinary journey will begin with foraging for local botanicals in the Norval Foundation Sculpture Garden. Guests will then learn how to prepare pastries according to Isca’s recipes and enjoy a sit-down dinner together.
The five pastries created on the evening with freshly foraged ingredients are buchu macarons, passionfruit and burnt thyme tarts, peppermint geranium ice cream sandwiches, green rooibos marmalade and wild rosemary potato bread with a wild garlic butter. A delicious soup will be made and served with the bread for dinner.
The first pastry workshop will kick off with a botanical-cocktails made with homemade bitters, two glasses of wine, foraging and pastry-making, recipes and a sit-down dinner with Isca Stoltz.
The event will take place at The Skotnes restaurant at the Norval Foundation at 6pm on Tuesday the 28th of May. For more information visit www.norvalfoundation.org or email [email protected].
