Avondale proprietor Johnathan Grieve and Faber chef-patron Eric Bulpitt are teaming up to introduce a new concept to the world of Cape winelands dining, with the launch of a range of innovative Field to Feast luncheons starting on Sunday, 26 March, 2017 for the Autumn Feast.
The Paarl estate has long been known for its pioneering biodynamic approach to viticulture and winemaking and, since opening on the estate in October 2016, Faber has fast become one of the most sought-after culinary destinations in the winelands.
Feast days will begin with a tour of the property by farm-chic tractor-trailer as Grieve, an entertaining raconteur, unpacks the biodynamic principles underpinning the growth of Avondale since the family became custodians of the land in 1996.
Hyper-local, sustainably-sourced produce
Whether it’s touring the farm’s biodynamic vegetable gardens or admiring the quirky Egg-mobile that supplies the kitchen with pasture-reared eggs, Bulpitt will look to spark a conversation with guests around how hyper-local sustainably-sourced produce informs and defines the menu at Faber.
These seats will be snapped up – so best to book!
What: Field to Feast luncheons
Where: Avondale, Paarl
Time: 11am – 3pm
When:
26 March, 2017 – Autumn Feast
11 June, 2017 – Winter Feast
17 Sept, 2017 – Spring Feast
26 Nov, 2017 – Summer Feast
Tickets: R550 pp, including a guided farm tour, three-course lunch, three glasses of wine, spring water from the farm and restaurant gratuity. Full payment is required
Book: 021 202 1219, http://avondalewine.co.za/faber/, e-mail faber@avondalewine.co.za
WS
