Newsletter 35 - August 2007 - Caveau Wine Bar & Deli

In This Issue

Welcome

Welcome!

Wine Review
Sterhuis Sauvignon Blanc 2007

Recipe
Veal Loin with Parmesan Croquettes and Sauce Vierge

Friends in Wine
Talana Hill Chardonnay 2005

Caveau Deli Selection

Fresh Meat Cuts

Office Parties at The Mill

Early morning openings. Busy lunches. Late night closings. Amidst the daily routines of the restaurant, one can quickly lose track of time. We’re almost three quarters of the way through 2008, approaching that time when people think less about work and more about end-of-year festivities.

We’ve been thinking a lot about wine. Not surprising for us at any time, but September is a wine-heavy month: Winex just passed and the biannual Cape Wine event (a trade showcase) is on currently. Weve also launched our own Wine & Sushi Evenings at the Deli each Tuesday evening. Pop round to try a more unusual wine experience!

On a quick note to end off, we’re quite chuffed with both restaurants winning American Express Platinum Fine Dining Awards this week. Special congratulations to Chef’s Charl and Rozanne!

Keep swirling!!

Brendon, Jean & Marc.

Caveau at The Mill - Office Parties

Marc’s Wine of the Month - Sterhuis Sauvignon Blanc 2007

If you plan on having an office party this year, consider Caveau at The Mill as your venue. Your guests can choose between options on a set 3-course menu, enjoy jugs of Pimm’s Cocktail and receive festive novelties in a package at R235 per person available until December 15th.

Or contact us to tailor-make something for your company. You can choose from our range of private function rooms available that allow us to cater for any numbers.

Contact Anthonise at 021 685 5140 or events@caveau.co.za to arrange a memorable party!

Johan Kruger was the Diner’s Club Young Winemaker of the Year two years ago, and based on the current Sterhuis wines, his talents have only grown since then. Wines are made on a small property in the Bottelary Hills in Stellenbosch, where vines run up steep slopes to a scenic hilltop with views over both bays.

Sauvignon Blanc in Stellenbosch is known for being bracingly acidic and fruit-filled, and this one is no exception. However, Kruger’s vines bring some classic Old-World qualities - most notably a firm minerality - that adds an intriguing but certainly beneficial character to the palate.

Brendon’s thoughts:
Mineral, without being a heavyweight. Fruity, without being slapped in the face by a pineapple. This is a delicious Sauvignon Blanc that fits into its own style.

Jean’s thoughts:
It's crispy, fruity and has longevity... Johan knows how to make good Sauvignon Blanc – and the good news is you don't have to break the bank to enjoy it!

Available at Caveau for R110 per bottle or R28 per glass.

Caveau's Friends in Wine: Talana Hill Chardonnay 2005

Dish of the month: Veal Loin with Parmesan Croquettes and Sauce Vierge

Jan 'Boland' Coetzee stopped by for a glass of wine last week. The down-to-earth gentleman makes some seriously delcious wines under the Vriesenhof label, but also Talana Hill and Paradyskloof. The Talana Hill Chardonnay is a single-vineyard wine of extraordinary flavour and balance. If you enjoy the wines of Burgundy, look no further…

Available for retail in limited quantities at R95 per bottle. To order, please respond to this email.

Croquettes (preparation)
100g Butter
100g Flour
200ml milk
50g Grated Parmesan
1 Tbl Parsley (finely chopped)
1 egg yolk
2 Whole eggs, beaten
100g flour
100g bread crumbs

Gently melt the butter in a thick-based pot
Whisk in 100g flour.
Add ½ the milk and cook for 5 min
Add the rest of the milk and cook for 10 min, then remove from heat.
When the mix is cool stir in egg yolk, parsley and Parmesan.
Place mix in the fridge and allow to set overnight.
Form 4 round patties, and dip these in the remaining flour, then in the egg followed by the crumbs.
Refrigerate until use

Sauce Vierge (preparation)
25g Italian parsley
25g Basil
25g Mint
25g Chives
50g English spinach
1/4 Onion peeled
100ml Extra virgin olive oil

Set oven to 160’ C
Wrap the onion with one Tbs olive oil in foil
Bake in oven for 1 hour
Place the herbs and spinach in a pot of boiling water for no more than 10 seconds
Remove and dunk into ice water to stop them cooking.
Place the onion, herbs and oil in food processor
Season with salt and black pepper and blend on high speed for 2min
Refrigerate until use

Veal
4 x 180g Veal loin steaks
250g Blanched asparagus
250g Blanched long-stem broccoli
200g Roast baby tomatoes
25g Butter
½ Lemon (for squeezing)
25ml Olive oil
200ml Cooking oil (for frying)

Set oven to 180’ C
Season veal steaks with salt and black pepper and sear until browned in a pan over high heat
Place on oven tray; squeeze lemon juice over and roast in oven for 5 min.
While veal is in the oven, heat the 200ml of oil in a deep pan
Gently fry the croquettes for 3 min on each side or until golden
Remove and drain on kitchen paper
Heat a pan with the butter in toss the asparagus, broccoli and tomato through
Season with salt and blk pepper
Arrange croquettes and vegetables on plates, add sliced veal and drizzle with Sauce Vierge

Caveau Deli Selection

The choice of meat cut is always important, determining flavour and consistency in a dish. This month’s recipe featured veal loin, the most expensive and desired cut of veal. For beef, fillet (cut from the tenderloin) is the most tender, but since it has less fat is also less flavourful. Sirloin, cut from the rib section, is perhaps the most favoured prime cut option that balances flavour and tenderness. For more information and a variety of cuts vacuum-packed and ready to go, visit our Deli. Or call us in advance to order your specialty cut.

"Wine is the most civilized thing in the world." - Ernest Hemingway

In This Issue	Welcome
Welcome! Wine Review Sterhuis Sauvignon Blanc 2007 Recipe Veal Loin with Parmesan Croquettes and Sauce Vierge Friends in Wine Talana Hill Chardonnay 2005 Caveau Deli Selection Fresh Meat Cuts Office Parties at The Mill	Early morning openings. Busy lunches. Late night closings. Amidst the daily routines of the restaurant, one can quickly lose track of time. We’re almost three quarters of the way through 2008, approaching that time when people think less about work and more about end-of-year festivities. We’ve been thinking a lot about wine. Not surprising for us at any time, but September is a wine-heavy month: Winex just passed and the biannual Cape Wine event (a trade showcase) is on currently. Weve also launched our own Wine & Sushi Evenings at the Deli each Tuesday evening. Pop round to try a more unusual wine experience! On a quick note to end off, we’re quite chuffed with both restaurants winning American Express Platinum Fine Dining Awards this week. Special congratulations to Chef’s Charl and Rozanne! Keep swirling!! Brendon, Jean & Marc.
Caveau at The Mill - Office Parties	Marc’s Wine of the Month - Sterhuis Sauvignon Blanc 2007
If you plan on having an office party this year, consider Caveau at The Mill as your venue. Your guests can choose between options on a set 3-course menu, enjoy jugs of Pimm’s Cocktail and receive festive novelties in a package at R235 per person available until December 15th. Or contact us to tailor-make something for your company. You can choose from our range of private function rooms available that allow us to cater for any numbers. Contact Anthonise at 021 685 5140 or events@caveau.co.za to arrange a memorable party!	Johan Kruger was the Diner’s Club Young Winemaker of the Year two years ago, and based on the current Sterhuis wines, his talents have only grown since then. Wines are made on a small property in the Bottelary Hills in Stellenbosch, where vines run up steep slopes to a scenic hilltop with views over both bays. Sauvignon Blanc in Stellenbosch is known for being bracingly acidic and fruit-filled, and this one is no exception. However, Kruger’s vines bring some classic Old-World qualities - most notably a firm minerality - that adds an intriguing but certainly beneficial character to the palate. Brendon’s thoughts: Mineral, without being a heavyweight. Fruity, without being slapped in the face by a pineapple. This is a delicious Sauvignon Blanc that fits into its own style. Jean’s thoughts: It's crispy, fruity and has longevity... Johan knows how to make good Sauvignon Blanc – and the good news is you don't have to break the bank to enjoy it! Available at Caveau for R110 per bottle or R28 per glass.
Caveau's Friends in Wine: Talana Hill Chardonnay 2005	Dish of the month: Veal Loin with Parmesan Croquettes and Sauce Vierge
Jan 'Boland' Coetzee stopped by for a glass of wine last week. The down-to-earth gentleman makes some seriously delcious wines under the Vriesenhof label, but also Talana Hill and Paradyskloof. The Talana Hill Chardonnay is a single-vineyard wine of extraordinary flavour and balance. If you enjoy the wines of Burgundy, look no further… Available for retail in limited quantities at R95 per bottle. To order, please respond to this email.	Croquettes (preparation) 100g Butter 100g Flour 200ml milk 50g Grated Parmesan 1 Tbl Parsley (finely chopped) 1 egg yolk 2 Whole eggs, beaten 100g flour 100g bread crumbs Gently melt the butter in a thick-based pot Whisk in 100g flour. Add ½ the milk and cook for 5 min Add the rest of the milk and cook for 10 min, then remove from heat. When the mix is cool stir in egg yolk, parsley and Parmesan. Place mix in the fridge and allow to set overnight. Form 4 round patties, and dip these in the remaining flour, then in the egg followed by the crumbs. Refrigerate until use Sauce Vierge (preparation) 25g Italian parsley 25g Basil 25g Mint 25g Chives 50g English spinach 1/4 Onion peeled 100ml Extra virgin olive oil Set oven to 160’ C Wrap the onion with one Tbs olive oil in foil Bake in oven for 1 hour Place the herbs and spinach in a pot of boiling water for no more than 10 seconds Remove and dunk into ice water to stop them cooking. Place the onion, herbs and oil in food processor Season with salt and black pepper and blend on high speed for 2min Refrigerate until use Veal 4 x 180g Veal loin steaks 250g Blanched asparagus 250g Blanched long-stem broccoli 200g Roast baby tomatoes 25g Butter ½ Lemon (for squeezing) 25ml Olive oil 200ml Cooking oil (for frying) Set oven to 180’ C Season veal steaks with salt and black pepper and sear until browned in a pan over high heat Place on oven tray; squeeze lemon juice over and roast in oven for 5 min. While veal is in the oven, heat the 200ml of oil in a deep pan Gently fry the croquettes for 3 min on each side or until golden Remove and drain on kitchen paper Heat a pan with the butter in toss the asparagus, broccoli and tomato through Season with salt and blk pepper Arrange croquettes and vegetables on plates, add sliced veal and drizzle with Sauce Vierge
Caveau Deli Selection
The choice of meat cut is always important, determining flavour and consistency in a dish. This month’s recipe featured veal loin, the most expensive and desired cut of veal. For beef, fillet (cut from the tenderloin) is the most tender, but since it has less fat is also less flavourful. Sirloin, cut from the rib section, is perhaps the most favoured prime cut option that balances flavour and tenderness. For more information and a variety of cuts vacuum-packed and ready to go, visit our Deli. Or call us in advance to order your specialty cut.

"Wine is the most civilized thing in the world." - Ernest Hemingway