The 7th Floor
Along with about fifteen other entrepreneurial food-loving type people, we were invited for dinner at The 7th Floor, Foodcorp’s innovation centre in Black River Park, Cape Town. This 800m2 facility features a state-of-the-art development kitchen, chocolate studio, lavishly decorated dining room and bar, three meeting rooms, a delightful Weber terrace (where other people in the business park turn green watching the Foodcorp guys braaing) and the ‘Theatre of Food’ (where TV shows and demonstrations can be hosted).
“The 7th Floor is the essence of Foodcorp’s drive for innovation through leading edge technology, a commitment to quality, and the use of organic materials.”
The green envelope has been impressively pushed – and the space is fitted out with solar heating, water recycling, energy saving appliances and efficient waste programs. They even grow there own herbs. Groovy, in the non Austin Powers sense of the word.
We were spoilt with a four course dinner, including flavoured pannacotta (white anchovy, basil, reggiano and tomato), an assortment of smoked meats (duck, crayfish, Monkfish and Eel), roast springbok loin with wild mushrooms and various innovative vegetables (lemon scented potato cake, artichoke saute and flageolet beans) and a trio of goat’s milk desserts (ice cream, sorbet and soft cheese).
Wine for the evening was sponsored by Kaapzicht, a family winery in the Bottlery hills of Stellenbosch established in 1894. Danie and Yngvild Steytler (who make and market the 85% exported Kaapzicht wines) led us on a wine pairing journey across the various courses, and we tasted nine wines altogether. Dessert was wonderfully complimented by their Hanepoot Jerepigo, which Yngvild quite correctly�describes as “raisins and sunshine in a glass”.
We had fun, and were gifted with packets of Weber�briquettes�as we left (braai this weekend, tick). Thanks to Foodcorp and Kaapzicht for a refreshing evening of good food, great wine and happy chatter.