South Africa Lunch
Bailliage of Johannesburg
Johannesburg, February 4, 2018
A Mexican fiesta fit for a King
" Chef Gregory Brown certainly delighted us "

The Bailliage held its first event of the year – a “2018 kick-off” lunch – with 33 members and guests in attendance.  Bailli William Perry welcomed the group and introduced Minister Counsellor Martin Karpeh from the Embassy of Liberia.

By offering guests generous portions of Mexican food presented in a tapas style meal served over three courses, Chef Gregory Brown certainly delighted us.

MENU

COURSE 1
Tasting selection of Mexican antojitos

Chili rellenos
grilled Jalapeno filled with three cheeses
battered and fried with a chipotle rojo sauce

Seared chili rubbed tuna ceviche
with pico de gallo and soya lime dressing

Albondigas lamb meatballs
 chipotle braising sauce served with a mint, coriander salsa verde

COURSE 2
Tasting selection of Mexican classics

Spicy chicken tinga quesadilla
with lime crema and spicy tomato salsa

Slow adobo roasted lamb barbacoa taco
with pickled red onion, feta and salsa verde

Beer battered Baja fish taco
with pickled Mexican cabbage and chipotle mayo

Slow braised beef short-rib enchilada
with lime crema, pico de gallo and shredded lettuce

COURSE 3
Tasting selection of Mexican desserts

Churros
served with cinnamon sugar and salted caramel

Torta de tres zeches
traditional sponge cake soaked with "three milk" syrup
 fresh berries, fresh cream

Guests were also treated to two different styles of margaritas. The first was made from El Jimador Blanco Tequila with fresh lime juice and simple syrup. The second was made with pineapple, jalapeno and El Jimador Blanco. Accompanying the courses guests were treated to generous tastings of El Jimador Repasado. 

By the end of the lunch, there was neither a hungry mouth nor a dry taste bud to be found. Due to the fun and fellowship around the table everyone departed to enjoy a long afternoon siesta.

William Perry
Bailli Johannesburg