Pomodoro has been part of the Gourmet and Gourmands Carpe Diem School Charity dinner for 4 years; a school that was opened in August 2000 for children with special needs. The top 20 restaurants are invited to part take in the event and after being invited Pomodoro immediately jumped to the opportunity. This heartfelt restaurant that is not only an eatery but a family of giving and sharing with a love for food and charity decided upon being part of this prestigious event with ease.
Pomodoro is all about food with a warm fuzzy feeling and after a long chat to Chef’s Peter and Braam It was clear that a lot of thought went into the design of this Italian made” Local and Lekker” menu. Paired with a Selection of Graham Beck wines
Explaining in detail of how the first dish was brought together with products sourced from in and around the area that would match the Italian flavours of the original Sicilian cuisine. Parma Ham, Seasonal Melons, Gorgonzola of the region, and Caponata (a medley of mixed vegetable and olives) served with a lightly toasted Ciabata. It truly brought together the flavours paired with Graham Beck the Game Reserve Sauvignon Blanc.
This was followed by sesame chicken arrotolare served with a creamed medley of assorted mushroom on top of Pappardelle (homemade pasta) an interesting dish that was developed in Pomodoro Kitchen. The whole chicken is deboned and layered with a mixture of bacon, spinach, balsamic and pepper where after it is rolled then glazed by butter and honey, covered with sesame seeds and char grilled. This all brings forth a rich flavour that completes the dish and is paired with an unwooded Graham Beck the Game Reserve Chardonnay…….
A winner indeed.
Home grown Veal was next in the line. Marinated veal rack, glazed with a red wine and blue berry demiglaze that was made over a couple of days and reduced in a beautiful aromatic sauce then char grilled over heat, served with a classic risotto and slow cooked tomatoes and to pair it all Graham Beck the Game Reserve Shiraz. A truly mouth watering dish
Desert was a trio which included, a feathered chocolate in a chocolate flavoured Panna Cotta, Panna Cotta on a honey base and Amaretto flavoured Panna Cotta topped with a spun sugar nest accompanied with mixed berry compote, ginger crush and fresh whole berries. Alongside the desert a Graham Beck Bliss Demi Sec NV MCC was served, a great pairing.
The Pomodoro chefs have truly out done themselves, well done, we can’t wait to see what you have install for us next year.
Dream outside of the lines