Posts filed under ‘Food’

Live Performances with Mumbi & Ashley Muziki, Jun. 21 2018 @ Geco Café, Mbaazi Avenue – Lavington


Date: June 21, 2018
Venue: Geco Café, Mbaazi Avenue – Lavington
Time: 6-9 pm
Entry: Free

An intimate evening of poetry and music.

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June 18, 2018 at 1:21 pm Leave a comment

Pwani Night in Nairobi! Celebrating Coastal Music, Cuisine and Culture, May 12 2018 @ Carnivore Restaurant – Simba Saloon


Date: May 12, 2018
Venue: Carnivore Restaurant, Simba Saloon
Time: from 6 pm
Entry: KES 500/-

Mombasa Nights’ in Nairobi with the King of Bango, Mzee Ngala and James Gogosimo & @Gogosimo Band et al.

May 11, 2018 at 10:35 am Leave a comment

22nd Edition of Koroga Festival ft. Werrason, Micasa and Tetu Shani, May 13 2018 @ Two Rivers


Date: May 13, 2018
Venue: Two Rivers
Time: from 12 noon
Tickets: Last minute KES 2,500

Performances by: Werrason, Micasa and Tetu Shani

May 8, 2018 at 10:12 am Leave a comment

Sixth Nairobi International Cultural Festival – the Spirit of Diversity, May 12 2018 @ the Nairobi National Museum


Date: May 12, 2018
Venue: Nairobi National Museum
Time: from 10 am
Entry: Free

April 27, 2018 at 10:50 am Leave a comment

Horse Racing: Kenya Derby, Apr. 22 2018 @ Ngong Racecourse


Date: April 22, 2018
Venue: Ngong Racecourse

April 19, 2018 at 10:09 am Leave a comment

Dieuveil Malonga is Back! Chef’s Table Dinner, Apr. 11-12 2018 @ Jiko – the Tribe Hotel


Discover Chef Dieuveil Malonga’s Afrofusion Cuisine with a special chef’s table dinner experience at Jiko, Tribe Hotel next week.

Dates: Wednesday, April 11, 2018 and Thursday, April 12, 2018
Venue: Jiko, Tribe Hotel Kenya
Time: 7:30pm – Cocktails, 8:00pm – Dinner
Cost: Just Dinner: KES 12,000/- per person, and Dinner With Wine Pairing: KES 15,000/- per person
Lipa na Mpesa available: Till number – 716994

Contact: +254 732 186 000 | +254 20 720 0601
RSVP: marketingdept@tribehotel-kenya.com

Limited seats available

April 3, 2018 at 4:55 pm Leave a comment

La Belle Époque (Under Famous French Chef Christian Caldara) brings out South Western French Cuisine for Goût de France, Mar. 21 2018 at Alliance Française

La Belle Epoque Restaurant a the French Cultural Center


Located inside the Alliance Française, La Belle Époque restaurant is a cosy French restaurant and one of the five restaurants taking part in Goût de France today (March 21, 2018).

Run by Christian Caldera, a famous French Chef, who first came to Kenya in 1974 just before he clocked 18 years. Christian’s first big break was servicing the newly built Gigiri UN Complex – which at that time needed a Chef to cater for the high profile guests that would be streaming in the country for meetings – there. He has been in the restaurant business ever since – which has seen him become the first Chef to set shop at the French Cultural Centre in Nairobi, operating a restaurant there from 1977 to 1991and later partnering up with Alan Bobbe of Alan Bobbe’s Bistro at Koinange Street.

For the Good France dinner, Chef Christian will be serving a one off dinner meal made up of three courses inspired by the South Western region of France.

Chef Christian Caldara during the interview at the Alliance Française Nairobi

According to Caldera, cooking is a philosophy that requires precision and value. He believes that the visual presentation of any food should not come before its quality. It is why he loves using the products in Kenya as they are high quality and fresh.

“I am extremely picky about what I work with, and Kenya has extremely good products that are not easily available in other markets,” the self-taught chef said.

He also believes that to be a world-class chef, you need to combine good product with good technique that is not only refined but finessed. The third thing would be to teach others about the process itself and being kind.

For today’s event, the guests will have a choice of rillettes de canard (duck rillette) or salade de gesiersconfit (gizzard confit salad) for the starter.

The chef prepares the rillettes de canard by chopping the duck and slow cooking it in fat until tender. The next step is to shred the duck and to cool it with fat to create a paste. The paste is then spread on bread.

The gizzard salad is also prepared in duck fat and served with mixed greens.
The main dish will be a choice between Confit de canned (preserved duck) and entrecote bordelaise (steak bordelaise).

For dessert, guests will have a choice of Crème Brulee and tourte sucrée de pruneaux, flambée à l’armagnac (Sweet pie with prunes and Armagnac) served in a pipe.

There will be an assortment of wine from South Western region of France to accompany the meal.

Location: La Belle Époque, Alliance Française
Time: 7pm onwards
Cost: KES 2500 (exclusive of wines)

For Reservations: Contact Phone number +254 746 440 550 and/or e-mail labelleepoquerestau@gmail.com

By Nduta Waweru. (Video by Larry Asego Photography and Gilbert Nyangor.)

March 21, 2018 at 1:37 pm Leave a comment

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