Great Safaris and One&Only Cape Town recently brought their South Africa flavor to Glendale, Calif. Celebrity chef Reuben Riffel gave Californians a taste of what can be found at his restaurants Reuben’s at One&Only Cape Town as well as several award-winning restaurants in the Franschhoek wine valley. Riffel used local California produce to improvise an exquisite meal that pulled from South African cuisine, taking a cue from his methodology at Reuben’s at One&Only Cape Town, where he relies on fresh, seasonal and local produce.
“Freshness is an ingredient,” said Riffel.
Diners enjoyed South African dishes such as bobotie, complemented by national wines as selected by Luvo Ntezo, the head sommelier at One&Only Cape Town. Ntezo is almost always available at the property to pair wine for guests, and the hotel boasts one of Africa’s most sophisticated and varied wine collections. A stand-out pairing of the meal was dessert, which featured a rich coconut ice cream made of roasted coconut, milk and cream paired with Kanu Kia Oro, a deeply golden Chenin Blanc wine from Stellenbosch that complements dishes with its dual sweetness and acidity.
After the meal, Dave Herbert, chief experiential officer of Great Safaris highlighted the company’s eco-sensitive and luxurious safaris. Dianna Upton, director of sales for Africa, the Middle East and the Indian Ocean for Kerzner International, discussed the features, besides dining, that make the One&Only Cape Town a favorite hotel among visit
