At a communal table surrounded by wine industry alumni, famous faces, epicureans and of course our hosts, there’s no denying today’s event is bound to be rooted on a traverse of culinary creation.
Decor in the form of exposed vines drape off industrial beams that emulate the motif of today’s launch curated by Chef Mynhardt in order to introduce us to his new space at KWV.
This year, in celebration of KWV’s 100th year, the awe-inspiring KWV Cathedral Cellar space has been converted into a brand-new event and private dining venue, reflecting its past joie de vivre.
Chef Mynhardt Joubert, has been given custodianship of the venue, which is named Mynhardt’s Kitchen at Cathedral Cellar.
As with many organic processes, ideas, concepts and even goals, these all stem from somewhere.
Prestigious wines are nothing but whimpering seedlings with very little promise of growing to be something worth it’s harvested effort let alone anything special nor memorable.
Yet year on year, season on season as if from across the grim boarders the vines are revived with vigor, with the determination that this year will be MY year,
“I will defeat the drought, bend to the winds but not break and when the time is right; stand my ground to be judged, to be used for a purpose.” Savoured, swirl by swirl, sip by sip.
A purpose of good of valour of regal respect and ambitious accolade.
It’s these very roots, that are the reason we are seated in a towering dome-shaped “Cathedral Cellar” home to some of the largest wine vats in the world and The ‘womb’ of the pioneering wine company at KWV.
It is in this belly of the beast that is winemaking where a humble grape is crafted into extraordinary wines, brandies and even gins.
it was in 2005 when architect Johann Wessels was tasked with the restoration of the Cathedral Cellar.
The brief seemly simply; create a serious wine production environment which could still accommodate public access.
Today, that goal has now come to its ultimate fruition: from today onwards anyone will be able to book a memorable dining experience in Cathedral Cellar, for groups of 20 up to a 100.
Our lunch experience is aptly themed
“Roots”
All that is gold does not glitter, not all those who wander are lost; the old that is strong does not wither, deep roots are not reached by the frost.
-J. R. R. Tolkien
The light is what catches your attention instantaneously even deep within a cocooned crevis.
On either side of the impressive hall are large coloured windows – in tones of blue and green on the one side, and red and orange tones on the others side, resembling the Paarl mountain in the east and the setting sun in the west.
Mynhardt was first welcomed into the kitchen of South Africans as the winner of the first season of KykNet’s reality cooking series Kokkedoor – and he has since become a familiar name in culinary circles.
Today Mynhardt is well-known for his generous, homely and creative entertainment style and his endearing humour.
Guests who book a seat at Mynhardt’s Kitchen in Cathedral Cellar, can expect the same, generous dining experience. The food Mynhardt prepares are really renditions of stories he has accumulated over the years.
Bookings can be made by visiting mynhardt.co.za or phoning Mynhardt Joubert on 076 0331 839.
Directions to Mynhardt’s Kitchen at Cathedral Cellar:
I was an aninvited guest of KWV, Naturally, opinions expressed are my own.
