Friday, 22. March 2019, 1400 Food Lab, 4-Course Traditional South African Wine-Paired Dinner with Hisham's Food

Join Hisham & Olivia Omardien of Hisham’s Food for an authentic Cape Malay 4-course dinner featuring South African wines. You’ll dine in the kitchen at the “chef’s table” with a birds-eye view of a commercial kitchen in action. Talk with Hisham and Olivia as your dinner is prepared and learn more about their fascinating journey from ballet professionals to food entrepreneurs and the flavors of South Africa that inspires their menus. Only 14 seats available and they’re bound to go quick – reserve yours now!
Chevrapopular Cape Malay spiced snack mix influenced by the Kwazulu Natal Indian community made with deep-fried chickpea flour noodles, dried legumes, rice flakes, peanuts & spices often called “slangetjies” – Afrikaans for “little snake” due to the shape of the chickpea flour strings
Paired with a custom cocktail by Simple Times Mixers
Each course will include a South African wine specially-selected to complement the featured dish.
FIRST COURSECape Malay Samoosa with Spicy Cilantro Saucespicy minced beef in a thin deep-fried pastrythe Malay samoosa is heavily influenced by South Africa’s Indian populationshapes and fillings vary widely – the Malay version being thin and triangular
SECOND COURSESwordfish Braaigrilled swordfish steak marinated in traditional Malay apricot saucefish on Friday is customary in South Africa with the addition of fruit common in Malay cuisinethis dish is served with the traditional accompaniments of sweet potatoes, relish, and rice 
Soet PatatSweet potato mash with cinnamon 
Spicy Tomato Smoor
Hisham’s Ricebasmati rice with spices and dried apricots
THIRD COURSE
Prawns in Saffron-Tomato Curry with Roti(traditionally eaten by hand)an Omardien family recipe influenced by the exotic flavors and spices of Cape Malay’s diverse immigrant community and served with a selection of Sambal
Vinegar Sambal with Onions & Tomatoes (hot or mild)
Cilantro-Lemon Sambal
Mango Atcharspicy mango pickle
Sambal are zesty, chili-based condiments originally created in Indonesia and Malaysia, brought to South Africa where they became a part of the Cape Malay cuisine
FOURTH COURSE
Malva Puddingserved with warm custard sauce or vanilla ice cream
traditional Cape Malay dessert with the creaminess of pudding and a spongecake texture
“malva” has its roots in many Afrikaans translations including marshmallow, geranium, and wine 
Each course will include a South African wine specially-selected to complement the featured dish.
About Hisham & Olivia:
Hisham Omardien grew up in a small town just outside of Cape Town, South Africa, and was raised on authentic Cape Malay cuisine, a taste and experience he found himself longing for after moving to the U.S. nearly 20 years ago. Professionally trained in ballet, Hisham’s career took him to stages and ballet companies around the world. During this time, he also developed quite a reputation among friends and family for his fabulous dinner parties and re-imagining of favorite Cape Malay dishes from his home country. In 2000, Hisham joined BalletMet in Columbus and met his wife Olivia, a professional ballerina with international performances to her own credit. Together, the Omardiens continued to host dinner parties that only grew in sophistication and size. It wasn’t long before their guests were suggesting, and Hisham and Olivia were considering, a new career path – food entrepreneurs! Hisham’s Food, a food truck specializing in authentic Cape Malay cuisine was launched in last year to rave reviews from the Columbus food scene. Hisham’s Food has been nominated by Columbus Alive as “Best Food Truck” in 2018!

4-Course Traditional South African Wine-Paired Dinner with Hisham's Food

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