For the week ending Friday 28 March, Dave and I have not been out and about as much. If you read my bio at the bottom of my blog posts you will see that I am passionate about regional, sustainable and seasonal produce. So, when I was invited to attend the SASSI Seafood Circle awards I went knowing this would be all about the sustainability of our natural resources. What I did not know is that my favourite chef was going to receive an award.
The collage above is me cooking with Greg at the Le Kap Lifestyle event last year.
The criteria on which the restaurants and chefs were assessed were:
- The restaurant’s seafood sustainability policy;
- The effectiveness of their communication of their seafood sustainability practices to their customers, employees and suppliers;
- Their level of engagement in communicating their seafood sustainability practices to a wider audience (e.g. via social media, TV appearances, etc.);
- The ‘Trailblazer factor’ i.e. those chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.
The eight deserving WWF-SASSI Trailblazers are:
- Ryan Shell (Haute Cabriere Restaurant, Franschhoek)
- Christiaan Campbell (Delaire Graff Estate Restaurant, Stellenbosch)
- Kobus van der Merwe (Oep ve Koep Kitchen, Paternoster)
- Leigh Trout (Birds, Cape Town)
- Christo Pretorius (Twelve Apostles Hotel, Cape Town)
- Gregory Czarnecki (The Restaurant at Waterkloof, Somerset West)
- Geoffrey Murray (Conrad Pezula Resort, Knysna)
- Franck Dangereux (The Food Barn, Noordhoek)
Disclosure: Dave and I were invited to attend this event. My invitation was not based on me posting about the evening. This post is in line with my blogging policy.
What I blogged:
- one year ago – Boozy Blackberry Sorbet
- two years ago – Salmon Pasta
- three years ago – @365
24 thoughts on “Friday 28 March 2014: Out And About”
What a great experience! So much to see and learn. 🙂 ela
It was a fantastic experience 🙂
Looks like a lovely occasion, Tandy. You look splendid. 🙂
Thank you AD 🙂
It sounds like such a fun event, and all the better because it’s about something that you’re so passionate about!
So true Joanne 🙂
Love that they incorporated sustainability into the recipe.
Me too Tammy 🙂
I think it is wonderful that the restaurant industry has begun thinking about and acting on the sustainability of our natural resources. Great job for those that care.
I am with you there Cheri, it is so important for the restaurants to take a positive stand 🙂
Look at your huge smile, Tandy! So glad to hear (and see) that you had such a good time! 🙂
I was having a super time! The photos of Greg and I are from another occasion 🙂
How nice for your favourite chef to have won an award! 😀
It was well deserved 🙂
Fun pictures, looks like it was a good time!
It was a lovely evening 🙂
Good to see that sustainable seafood is being highlighted. A vital issue
I agree, it is very vital Sally 🙂