Flowers and Favourite Things

I have always loved flowers, and roses have been a favourite. So what can be more pleasant than handing out bouquets of roses? Last week was a busy one at Le Canard. Amongst others, we had a table of five people for a Mr Pike, who were so friendly, jolly and a pleasure to serve. Close by were six people hosted by an individual named Francois, who were equally charming and enjoying each others' company and the evening generally. What lovely people! I have always thought that things happen in threes, and a gentleman at another table turned out to be a Mr Pemba. Yes! The grandson of the famous painter and such a lovely individual.

Another bouquet this time to a restaurant. I feel that people who have little understanding of food, its quality or preparation, pass their opinions too loudly. However, after 25 years cooking and running Le Canard, as well as teaching cooking for years prior, does allow me an educated opinion. We went to Il Tartufo in Dunkeld, Johannesburg, on Saturday night. Both my companion and I had a thoroughly enjoyable meal. We had six different dishes between us. Each was delicious and attractively presented. So a huge "Bouquet of Roses" to the chef and manager. Thank you! We felt as though were in Italy!

In the next blog I will share some of my favourite recipes.

Freda

Our Weekly "Roses and Thorns" Awards





One of our South African newspapers has a very interesting and exciting journalist who comments, amongst other things, on adverts. He awards on a weekly bases "orchids" or "onions" to those "deserving" of such accolades. Seeing that I like both orchids and onions, and that I wouldn't dream of copying anyone, I am commencing the Le Canard "Roses and Thorns Awards".

This week our "Roses Award" goes to a table of 12 people we served last night. They were all members of a film crew who are making a movie in Johannesburg. While full length features are often shot in the Cape, this one is strictly filmed in Johannesburg. The crew consists of Americans, New Zealanders, Canadians, Australians and South Africans, and a more wonderful group of people one couldn't hope to find! They all arrived smiling and greeting cheerfully. They were all happy to be here, and to share each other's company. They were exceedingly grateful when I announced to them that the producer of the film, who is in Los Angeles, phoned on a number of occasions to ensure that his crew had a wonderful dinner, because they were entertaining the director whose birthday it was, and he wanted them to know that the party was on him. At regular intervals from around 11 a.m., right throughout the day, and even into the evening when his guests arrived, he was at the other end of the phone line saying "will you look after them? Will you be sure they will have everything they want?" and I assured him that my staff and I certainly would.

It was an absolute pleasure, and when they left, all departed with a happy smile. They all beamed, kissed and shook hands. They all said "thank you," expressing how wonderful it was, and that they would love to be back. So the night should have ended on a very happy note for my staff and myself.

Having related this lovely saga of our "Roses Award", let me tell you about our "Thorns Award" of the week. We also had a table of across the board South Africans on the same night. A table had been booked by someone within their company for four people. When they walked in there was no greeting or a response to a polite "good evening." There was no smile, only a bark that "we have a table here". We showed them to a table for four, when someone somewhat brusquely announced "we are seven not four!" They promptly commenced discussing amongst themselves why a restaurant "can't provide a table for seven when seven had been booked".

Whilst they were waiting for the other guests in the dining room to be moved around, and who were naturally somewhat inconvenienced, in order to accommodate a bigger table, the phone rang and a lady on the other end said again without greeting, "I am phoning to confirm the booking I made for seven". I queried "are you talking about seven people or seven o'clock?" to which I received the response "Seven people for seven o'clock". To this I responded "it is ten past seven , and it is a little late to be confirming this table." She retorted "well I made the booking" and mentioned the name of the company. I replied "I am so sorry, but you actually made a booking for four," saying this within earshot of some of her guests who were present. They all looked at me and each other, as if to say that I have done something wrong.

However, I explained to the individual on the phone that we have the table for four, that we have these additional guests, and that we will certainly sort out a table for them. Without any further ado or apology, the voice on the phone continued "....well there will only be six". Now, we have the table for seven that was originally for four and which is now for six. The waiters were instructed to remove one table place. During all of this there is not a sign from these guests of even minor concern for the inconvenience caused. When they were finally seated, it appeared there were only five seats taken. When their waiter asked if they would be waiting for the remaining guest, they responded "no we are only five." So now we have the saga of the four that became seven that became six and ended up being five, and all the time not a single one of those guests paused to apologize for the inconvenience this may have caused. At least, on leaving we would have expected them to say "thank you and good night". Hence these miserable people are most worthy recipients of our weekly "Thorns Award"!

Herewith the soup recipe promised in the previous blog.

Special Occasion: Pea Soup

(Serves 6)

Ingredients:

• 200g fresh shelled peas
• 150g frozen peas
• 280g tinned peas
• 1 chopped onion
• 1 veg stock cube
• 250ml fresh creme
• 2 tbsp butter (olive oil if you prefer)
• hard boiled egg to garnish

Method:

1. Place butter in medium sized pot and allow to melt
2. Add chopped onion, and fry gently (don't allow to brown)
3. Add fresh and frozen peas
4. Add tinned pease with the liquid.
5. Add veg stock cube
6. Allow to cook gently for around 10 minutes
7. Allow to cool and liquidize.
8. Place back in pot, add cream and allow to cook gently for around 5 minuts
9. Grate egg on fine side of grater
10. Serve soup in soup cups or plates, and garnish with grated egg.

Bon appetit!

 

Freda

 

Our First Soirée Culinaire : A Grand Affair!

 

(Michelle Veenemans as the "Queen of the Night")

Our first Soirée Culinaire went off with a bang! We had 70 patrons and managed to seat them at individual tables, which is so much more pleasant than those hideous trestle tables where one has to sit with strangers.

The music was beautifully performed by Miro Chakaryan (violin) and Jacob Swart (piano), as well as Denire Colman, a young singer who offered a lovely rendition of "La Vie en Rose" which was one of the Piaf pieces incorporated in the "Le Canard Medley" - especially arranged for our Soirées Culinaire.

The cuisine followed the international route set by the music, with specially selected wines complementing each dish. The final result was a series of fabulous compliments all round. We too, enjoyed the evening, and received so many requests for a repeat performance,  that Miro, Jacob and I have planned a second Soirée Culinaire to be held on 28th September.

We will commence our culinary/musical journey in France, then traverse Italy, and conclude our itinerary in Austria. We are very delighted to know that we will have the celebrated South African dramatic coloratura, Michelle Veenemans, joining our tour. Michelle is an admired exponent of opera and operetta showpieces, and has established a reputation as a remarkable dramatic coloratura soprano in showpieces such as the "Queen of the Night" in "The Magic Flute" [see photo]. Your breathe will be taken away by Michelle's golden voice, spectacular gowns and gorgeous accessories. Be ready for some surprises from this soprano!

Since our guests raved about the food at our first Soirée Culinaire, especially the soup, I will include the soup recipe with my next blog.

Freda

 

Sir Peter Ustinov & Onion Soup



I think we all have at some time during our lives thought of who we would love to have at a dinner party. At a very young age I fantasized about hosting Winston Churchill and Peter Ustinov at such a dinner event, and never believed that this might happen. I thought Winston Churchill was a great statesman, a remarkable orator, a brilliant man and slightly naughty. After all, he had one too many cigars, and few too many whiskeys! The idea appealed to me.

Peter Ustinov had the most brilliant sense of humour, the most brilliant repartee, and was a most brilliant actor, with also that tinge of naughtiness in his eyes, but, as said, never in my wildest dreams did I believe that I might some day welcome either one of them at my dinner table.

However, a few years back I received a phone call requesting me to make a booking for a mister Ustinov. I took the booking without thinking any more about who this individual might be. Lo and behold a few days later in walked Sir Peter Ustinov with his wife Lady Helene Ustinov. I was all but bowled over, but managed to retain my composure and showed them to their table.

I found Peter Ustinov was everything I ever dreamed he could be. He was the most gracious, I dare say, humble and friendly human being. He spoke with every waiter, and told me in conversation that he spoke eight different languages fluently. Close to their table there happened to be German speaking people, and he conversed with them in German. I cannot say it enough times that he was absolutely wonderful, as was his wife who was exceedingly gracious, very down to earth, spoke English beautifully, switched into French and whatever languages they could speak. They treated the restaurant staff as equals, and not at any time looked down on the waiter who was serving them.

By the end of the meal he called me back to the table. My legs were quivering as he held my hand and said "I must tell you my dear, this is the best onion soup I have ever tasted, and I have had onion soup in many locales." I was extremely flattered, and he continued "may I kiss you?" and he kissed my hand as gently as a gentleman should kiss a lady's hand.

The onion soup recipe will follow on Monday!!

Freda

Every Captain has a Captain



Some years ago we were invited by a function coordinator to do a dinner for a large company, and she would not say who the guest of honour was. Instead she had a code name for this important guest, but knowing the company she was working for, we were quite sure that we knew who this special guest was. However, as the name was not disclosed to her, it was not disclosed to us.

Came the great night, one car after the other drove into the private parking area of the restaurant. First was the South African police, blue lights flashing on their vehicle, followed by a series of stretch limousines, followed by more police, whilst the person who organised the dinner ran around the restaurant like the proverbial "blue-arsed fly." Then she was at the front door of Le Canard, ready to greet this guest of honour. However, prior to that, the captains of South African commerce, professional, and business industry, also arrived in their chauffer driven vehicles.....with or without body guards.

Now we had an army of body guards, the said "captains," and the unknown guest. Out of the first car stepped Bill Gates, who was shown into the room where he was going to have his dinner. All and sundry were very subdued as they waited for Bill Gates to start the proceedings of the evening, and he happens to be very plain, polite and friendly. He had a choice of food to order. He settled for a three course meal comprised of simple dishes, and the evening proceeded.

Towards the end of the event, one of these captains of the South African business industry had a fit of bravado. Picking up the menu he stood up, and appoached Bill Gates' chair. Suddenly all the other captains started rushing around. One brought a card out of his pocket, another took a serviette, and another a piece of paper, and they actually formed a queue one behind the other in front of Bill Gates. They did not ask him for his autograph, but the ring leader piped up "Would you mind signing this for my son?" The next one got one better and said "This is for my grand child," but not one of them had the guts to say "I would like to have your autograph" which in time could be worth a lot of money! So they all stood there, and Bill Gates very graciously signed whatever they asked him to sign.

That night I learned a wonderful lesson. I learned that "every captain has a captain" above him, and I am wondering who the British Queen looks up to, because she appears to be looking up to nobody! Surely there must be somebody she stands in awe of!

Freda

Knighthood Bestowed and Diamonds Recovered



King Henry VIII was known as a great lover of food, wine and women, and he once had a particularly fine meal. He was so pleased with it that he sent for the chef who prepared it. He asked the chef "What meat was it that I have just eaten?", to which the chef replied "It was loin your majesty." The King responded "that is not good enough, just bring me a raw piece of that meat for me to see," and the chef returned with a silver platter with a big chunk of loin on it. Henry VIII called for his sword, and exclaimed "henceforth it will not be known as 'loin,' I am knighting it and it will be called 'sirloin'!"

 

Now, I will be serving "sirloin" at our Soirée Culinaire on the 31st August, and what better wine to accompany this dish than Graham Beck Game Reserve Cabernet Sauvignon? I like the pairing of the meat with this wine, and of course Cabernet Sauvignon is known as the "king of wines, and the wine of kings." What better pairing could you have of meat and wine than that?

 

*****

We had a very interesting end to last week. Friday night we hosted a Chinese group whose eating tastes were quite different, and who were expecting food "a la minute." I had to explain very carefully that Le Canard is not actually a "Fast Food" restaurant. So, unusually for us, we settled them down with a cheese platter, and, having satisfied their initial hunger with cheese, proceeded with the normal hors d'oeuvres, main course and desert.

 

On Saturday night we had a very interesting group of people. They have been friends for the past thirty odd years, and they do not only plan holidays away together, but once every four to six weeks dine together. This time they had dinner at Le Canard, and had an absolutely wonderful time. However, at the close of the evening, just as I was about to fall asleep at around ten past midnight, the phone went and it was one of this group of diners who said that his wife lost a bracelet covered with diamonds.

 

Obviously he was very upset, but it was much too late to search for the item since there was nobody at the venue, and I responded that we will see to this matter in the morning. Because of other appointments, I could not undertake a thorough search of the restaurant that morning, and a cursory search revealed nothing. However, the matter was of great concern to me, since it was obviously a valuable bracelet, and, Le Canard being my restaurant, I did not like the possibility of an aspersion against the restaurant or any of my staff, which would have been a first for Le Canard.

 

Returning to the venue at around 5 o'clock on Sunday afternoon, I undertook a more thorough investigation, looked everywhere and still found nothing. However, I decided to check the ladies restroom, since women often remove their jewellery when they wash their hands or refresh their makeup. The bracelet wasn't around the wash basin, but I checked the toilet booths thinking that it was perhaps dropped behind a door. It was then that my little eye spied black spots at the bottom of a lavatory bowl, which I thought was most peculiar. I took the toilet brush and gently tried to check what these were, heard some tinkling, which made me realise that this was definitely some kind of metal. Hence I even more gently moved the item forward, retrieved it, and what was it other than the diamond bracelet!

 

After a good wash of both my hands and the bracelet, I phoned the husband of the lady in question who was highly delighted at the discovery, but I did point out to him that he must explain to his wife, a very dear woman, that she should be most careful when she goes to a toilet to ensure that the clasp of her bracelet is tightly fastened, because I found it with the clasp open!!

 

Freda

A hearty thanks to Jenny Cwrys-Williams & Crew!!



Today we had a superb tête-à-tête with the renowned and charming Jenny Crwys-Williams of Talk Radio 702, about our forthcoming Soirée Culinaire, a food, wine and music celebration, which will be held on the 31st August at Le Canard. The food was designed by myself, the music compiled by Miro Chakaryan (violin) and Jacob Swart (piano), and the wine suggested by a small panel of experts!!

Freda

Welcome to Le Canard!

 

 

 The past 25 years, being a Chef/Patron of Le Canard, have provided me with a depth of knowledge and wonderful memories.

 

I am inviting you into my world, which I hope will entertain you and offer interesting "PEEKS" into the lives of some of our guests, suppliers, and staff.

 

60 years of cooking and baking for family, friends and diners have afforded me a store of recipes and tips, some "don'ts" and lots of "do's".

 

Please join me and enjoy my regularly updated blog pages.



 

Freda