Posts filed under ‘Food’

Mad Tea Party & other Easter Events at the Brew, Apr. 3-5 2015 @ Brew Bistro and Lounge

Dates: April 3-5, 2015
Venue: Brew Bistro and Lounge

Line Up
Friday: Kayote Ugly comes to Town
Saturday: Ribs and Beer combo deal
Sunday: Beer Pong and Prosecco Brunch

March 31, 2015 at 2:09 pm Leave a comment

Crafts Fair in Support of the Park! Apr. 1-3 2015 @ August 7th Memorial Park

7th memorial park
Date: April 1-3, 2015
Venue: August 7th Memorial Park ( Bomb blast Site)
Time: 8:00 AM – 4:00 PM

The Memorial Park Crafts fair is an event where Kenyan artist will exhibit their authentic Kenyan made merchandises for people to come and buy.

This event is aimed at supporting the memorial park and our local artist.

March 27, 2015 at 1:51 pm Leave a comment

Out of Town: Lamu Food Expo & Festival, Apr. 3-6 2015 @ Lamu County

Lamu Food Expo
Dates: April 3-6, 2015
Venue: Lamu County
Contacts: 0724546443 |

Events: Street Bazaars, Cooking competitions and classes, fishing competitions, food exhibition, investor forums, cultural dances etc…

Sponsored by Lamu County Government

March 25, 2015 at 9:05 am Leave a comment

Dinner in the Dark, Mar. 14 2015 @ Tribe Hotel

Dinner in the dark

You will enjoy a superb meal in total and utter darkness, served by a blind wait staff. We’ve done this twice before and found it an exceptional sensory experience. You are also supporting the bind community here in Nairobi.

The cost is $70 per person.

Where: Tribe Hotel

When: March 14th 2015 at 19.00

for more info check the event facebook page

January 27, 2015 at 10:34 am 1 comment

#NRW2015 Review: Lunch at Café Maghreb with Sous Chef Roy Kinyua, Jan 24 2015 @ Serena Hotel – Nairobi

Nairobi Serena Hotel Sous Chef Roy Kinyua at the entrance of Café Maghreb

Nairobi Serena Hotel Sous Chef Roy Kinyua at the entrance of Café Maghreb

On Saturday January 24 2015 afternoon, I had the pleasure of interacting and later having lunch with Nairobi Serena Hotel’s Sous Chef Roy Kinyua in what was an inevitably an afternoon well spent. My mission was to find out firsthand what the Chef and his team were literary cooking at Café Maghreb for Nairobi Restaurant Week.

From the Lobby to the Kitchen
The Chef and I kicked things off at the lobby with a chat that more or less lasted ten minutes – mostly getting acquainted after which he lead to the kitchen for me to have an understanding of what goes in the background and possibly to see if I can withstand the heat! Needless to say I survived that. I was to interact with the kitchen staff where it was possible and get a firsthand account of the process of assembling my lunch.

Sous Chef Roy preserving the flavors

Sous Chef Roy preserving the flavors

Impressions – this being a first time in a big kitchen, I was taken aback by the many people who come into play but this is something I should have expected. Getting the technical know how and being looped into some kitchen secrets such as how one preserves the flavors was most enlightening and I look forward to trying some of the things leanrt in my kitchen.

The process of sourcing ingredients was something I was interested in knowing especially for a big Hotel such as Serena. I was happy to learn most of ingredients are sourced locally and the menu is influenced by seasonality – it is plum season folks, I bet you did not know that. I also came to learn the intricacies of coming up with a menu – the current Café Maghreb NRW menu took four days for Roy and his team to actualize. The hotel has a well laid down structure of actualizing menu’s which involves getting to know what is in season, contacting supplier to know the availability and most importantly costing – a hotel like any other business has to make a return on their investment. However, surprising as this might sound the institution has a philosophy as well on what is put on your plate. This is influenced by the Chef and his team and reflected on the plate – an art form by it self.

Café Maghreb
Café Maghreb was our final destination of the afternoon. The Chef Roy joined me for lunch as we dissected matters NRW 2015 as well as other issues.
On matters NRW 2015, one of the feedback from the inaugural Nairobi Restaurant Week in 2014 was the need to increase the size of the portions. Well, this has been factored in this year and I can attest to that – I left the hotel feeling like a stuffed thanksgiving turkey!

We also discussed the eating out culture in Nairobi or the lack of it thereof and of the region as well. I came to learn that the Chef Roy is well traveled within the region. He has worked for Serena Hotel in their regional units in Uganda, Rwanda, Mozambique, Tanzania mainland and Zanzibar. Over that span Chef Roy has cooked for quite a number of dignitaries – from former US President Bill Clinton, to regional heads of states. However, cooking for Queen Elizabeth II stood out. He was part of the team that cooked for the Queen while she was in Uganda for the 19th Commonwealth Heads of Government meeting. The queen presented the team with memorabilia which is one of the thing he treasures.

We also talked about the changing role of the Chef. These days a Chef is expected to be engaged, Chef Roy has entrenched this to his team. Gone were the days where a Chef prepared the food and did not engage with diners. If you happen to dine at Café Maghreb chances are after your will be able to interact with at least a Chef.

Outside the Nairobi Restaurant Week you might be interested in knowing that Café Maghreb has Seafood Night every Friday, Swahili Night every Saturday and Family Lunch (their equivalent of Brunch – Every Sunday).

Useful Information
1. The lunch*

• Salmon Nicoise Salad
With Truffle and Anchovy dressing, Soft boiled Quail Eggs and Walnuts.
• Mushroom Soup Three Ways
A fine blend of Button, Oyster and Porcini Mushrooms.

Main Course
• Lemon Chicken
Delicately Grilled Chicken Ballotine, Set on Orange Couscous, Plums Compote, Saffron Rice and Fresh Market Vegetables.

• Vanilla Panacotta
With Strawberry Sauce and Flavoured Crispy Macaroons.
• Freshly Brewed Kenyan Tea or Coffee

* This is the dinner option on the #NRW2015 Serena Menu – this will take you KES 2,000 back but this is value for your money every dime of it!
You also need to make your reservations though EatOut Online or through 0711 222 222

2. Wines Selection**: Birds & Bees – Argentina, Carlos Rossi – Carlifonia, Casillero Del Diablo – Chile and Frontera – Chile.
Price range: Glass – between KES 450-700 depending on type and Bottle – KES 1800-3200 depending on type.

** Serena Nairobi has cellar and you should be able to find other assorted wines that might not be part of NRW 2015 ensemble. Also, if wines are not your thing there is a selection of cocktails you can indulge yourself on.
Additional Information

3. Café is open from 6 am and closes late in the night
Formal dressing encouraged – no shorts or slippers.
The hotel has free parking
Payment Options: The Café accepts cash, credit cards & Lipa na M-Pesa
More info can be found on this link

4. Location

Find more photo the Chef and I at our Facebook Page.

Disclosure: This session was facilitated by Serena Hotel under the auspices of Nairobi Restaurant Week 2015.

January 25, 2015 at 1:31 pm 1 comment

Nairobi Restaurant Week 2015, Participating Outlet – Café Maghreb, Jan. 22 – Feb. 1 2015 @ Serena Hotel

Cafe Maghreb
Dates: January 22 – February 1 2015
Restaurant information from EatOut:


January 20, 2015 at 11:35 am Leave a comment

Nairobi Restaurant Week 2015, Jan. 22 – Feb. 1 2015 @ Participating Outlets

NRW 2015
Dates: January 22 – February 1 2015

Nairobi Restaurant Week is back! Foodies in Nairobi have the enviable task of indulging their taste buds to a wide course selection from 50* participating restaurants in Nairobi at totally pocket friendly prices [guess the organizers know it is January!].

NRW Menus will cost KES 1,500-2,000 depending on the establishment and will include a Magnum Cream Liqueur complimentary cocktail (where available).

New to Eating Out / Restaurant Maneno’s?
Worry not, all you need to do is either walk in to any of the participating restaurants and ask for the NRW Special Menu – re: the No Reservations Option or you can make a booking through EatOut Online or by calling 0711 222 222. They should sort you out!

* NRW 2015 Participating Restaurants
360 Degrees Artisan Pizza, 88 at Villa Rosa Kempinski, About Thyme, Adega, Anghiti Muthaiga, Anghiti Westlands, Artisan at Sankara Nairobi, Asmara, Bamboo at Zen, Bhandini at Intercontinental, Black Gold Cafe at Panari, Brew Bistro Fine Dining, Cafe Maghreb at Serena, Caramel Restaurant & Lounge, Eagles Steakhouse at Ole Sereni, Emerald Garden Thai, Flame Tree at Panafric, Four Café, Haandi, Jiko at Tribe, La Dolce Vita, Limelight at Royal Orchid Azure, Lord Delamere at Fairmont, Lucca at Villa Rossa Kempinski, Mama’s Patisserie, Mambo Italia, Mediterraneo Gigiri,, Mediterraneo Junction, Mediterraneo Westlands, Monikos, Ocean Basket, Pablo’s at Best Western, Pampa Lavington, Pampa Mombasa Road, Que Pasa Bar & Bistro, Saravana Bhavan, Secret Garden, Seven Grill & Lounge, Sierra Brasserie, Sikia Fine Dining at Crowne Plaza, Simba Salon, Soaring Eagle Spur, Soi at DusitD2, Soko at DusitD2, Talisman, Tamambo Blixen, Taste Of China, The Wine Shop, Thorn Tree at Sarova Stanley, Ventana at Bidwood Suite and Vista at Emerald Hotel

Bon Appetit!

For more details

Nairobi Restaurant Week is organised by Taste Events Ltd, (A partnership between EatOut Kenya and SHK Consulting)

January 16, 2015 at 9:14 am 1 comment

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