Shortly after the grand opening of our highly anticipated third floor dining concept, the Restaurant at VILLA 47, we hosted a charity dinner designed and cooked by acclaimed Michelin star Chef Theo Penati and sponsored by Fratelli Beretta.
Guests could choose between a divine four course pairing menu at Locanda with a traditional Italian comfort food theme, or a whopping ten course pairing menu at the Restaurant with a focus on modern iterations of Italian fare.
THE FOOD
Each dish had a strong focus on these proudly traditional ingredients. Pancetta, Parma Ham and Prosciutto reigned supreme alongside equally indulgent flavours that combined to create a warm feeling of home, nurturing and comfort.
Dishes like Crespella alla Valdostana con Prosciutto Cotto e Fontina (Crepe with cooked ham & Fontina cheese), Insalata di Scampi e Culatello di Zibello DOP, Mandorle e Limone (Culatello wrapped langostine, lemon & almonds), Risotto Giallo alla moda di Milano con Salami Croccanti (Milanese Risotto, saffron & crispy Salami), paired with divine local wines including Idiom Barbera 2011, Waterford ‘The Jem’ 2010 and Newton Johnson Walker Bay Pinot Noir 2014.
THE HAVEN NIGHT SHELTER
Amid the fanfare of hosting a celebrated Michelin star chef and the copious amounts of wine flowing freely between courses, there was a more important matter underlying the celebrations. The Haven Night Shelter, which does excellent work in rehoming and rehabilitating homeless adults and reintegrating them into their communities, was the sole beneficiary of the two dinners.
Proceeds from the sale of each ticket went towards this initiative and we are proud to announce that over the two dinners we collectively raised R40 000 in donations! Considering it costs a mere R12 to offer a homeless person a warm, nourishing meal, a hot shower and a safe place to sleep for the night, R40 000 will go a long way in helping to reshape the lives of the people who need it most.
VILLA 47 would like to thank all our sponsors, especially Fratelli Beretta, our patrons for their donations and to Chef Theo Penati for giving his time and talent to this worthy cause.
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