Liam Tomlin used to scare the shit out of me. Maybe it was because I have been a huge fan of his for years and have tracked his career through his various accolades and cookbooks. Maybe it was because of those damn blue eyes and that fiery Irish accent. Maybe it was because when I did finally meet him he was busy shooting a portrait picture which involved:
b. A cleaver
c. A lot of chicken blood
For whatever reason, I found Mr. Tomlin extremely intimidating. Which is why it has been a revelation to get to know him. In fact, it’s been a privilege. You see, it turns out Liam Tomlin is not only one of the most talented chefs I’ve ever met; he’s also one of the coolest. With his Chef’s Warehouse facility, he has built a food nirvana and has had some of the biggest local names through his doors to host workshops and classes.
So why am I telling you all of this? Because I find it pretty hilarious (read terrifying) that I will be following in their footsteps. Yup. On the 14th of March, Liam and I will be hosting a nose-to-tail course. With some of the ingredients being slightly…unusual…all I ask is that you come with an open mind and an empty stomach.
Check out the menu below:
- Fat-washed, Grey Goose Bloody Mary with chorizo popcorn
- Devilled lamb kidney bruschetta
- Confit’d and deep-fried pig’s ears with dipping sauce (paired with Everson’s Apple Cider)
- Seared duck hearts on wet polenta
- Panna cotta with candied guanciale and pear (paired with Everson’s Pear Cider)
The above meat-feast will set you back R500. At worst you get a
bit lot of booze and a few lot of laughs. Come on down. It should be cool.
Go forth and eat,