If you stop and think about it, it’s interesting that we visit a top-end restaurant, hand over a couple of thousand Rand per head for the pleasure, and then profusely thank the waiter, the manager and the chef for the privilege when we leave.
This gratitude is only elevated the more rare the opportunity, like when we land a table at a place that really is difficult to get into. What this brings into focus is that we are the guests of the restaurant and they are the hosts, and we thank them as we would thank the hosts at a domestic dinner party. We only stop short of bringing them flowers.
Continue reading “Dining Etiquette and Jazz”
On the menu: Chinese 5 spice-hoisin Pork Belly w/sweet potato purée, Chinese cabbage & crackling
There seems to always be pork belly on the Black Sheep menu, suggesting it’s one of those dishes diners would start complaining about not being available if you ever took it off. How did it become one of your “signature” dishes, and what’s the story of this particular iteration?
Chef Jonathan Japha: When you’re cooking for a restaurant of this volume, you’ve got to have some food that’s pre-done, and organised, and fully cooked, and there’s no reason why you can’t make things that are suited specifically to that purpose. Pork belly is one of those meats that really works better when you cook it very slowly for a long period of time, and because it’s already cooked, it’s perfect to have sitting in a bain marie. We keep it in the oven, with the glaze on top, with water on the bottom of the pan, so that it actually continues to cook as service progresses, and it just gets better and better as it sits.
Continue reading “Story of a Plate: Pork Belly at Black Sheep Restaurant”