#Food

Come on over to where it’s GREENer!

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It has been an incredibly wet week in Johannesburg due to the heavy rains and it looks like it won’t clear up by next weekend.

Due to the increased rain, the organisers of the The Annual Green Craft Beer Festival and Beer Pong Event, have decided to postpone the event to another weekend, to avoid any last minute cancellations and disappointments.

Dax Menday, the co-owner of The Green.Live explains, “Weather reports state that the rainfall will continue next week. Gilloolys Farm is already soaked to the ground and with threats of 3 inch rain next weekend, we would rather not risk cancelling the event at the last minute. We will be holding the event on another confirmed date, and in the meantime people will get refunds for any tickets purchased. As much as we love the rain, beer and rain don’t go too well together.”

Although this major event will be moved to another date, yet to be confirmed, The Green.Live have decided to hold a mini event at The Green at the Modderfontein Golf Course, at 1 Centenary Road, Modderfontein on the day, Saturday 4 March 2017 at 15h00.

There will be live music with Trevor Rebello, Justin Serrao and Bad Peter,  and the Craft Beer Breweries Darling and Stimela will also be on sale.

Tickets can be purchased at the venue on the day at R50 each.

All ticket winners for the Main Craft Beer Festival, are welcome to attend the event for free.

For refunds, people can email info@nutickets.co.za

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The Green – Modderfontein

It’s immediately obvious on meeting festival co-organiser Dax Menday, that he’s an incredible people person, someone who likes nothing better than to bring people together to enjoy a great time. He had a very clear vision of how he wanted to do this, and in 2015, he and his partner approached the Benoni Country Club and asked them if they could open a bar on their Rooftop. Hmmmm … not quite in keeping with the staid culture of country club living, but Dax was determined – young people were looking somewhere to go that provided a certain type of vibe that wasn’t yet being catered for in their area. The craft and artisanal types of eateries and pubs were starting to become popular,  and why should they have to travel for miles to find places that appealed to them? Benoni deserved its own! And in October of that year The Green was opened in a 20 meter adapted container on the rooftop of the Benoni Country Club overlooking the golf course (the green … get it??)! 7 meters of the container is the actual bar.

In December of 2016 Dax successfully opened a second bar, The Green Modderfontein. the-green-5Based on the same look and feel as his flagship store, and once again with magnificent views of the golf course, Dax has managed to reproduce the relaxed look and feel that he created in Benoni. With 12 Craft Beers on tap, and at least 40 other, mainly South African, bottled varieties on offer at any given time, he’s going out of his way to ensure that The Green is a Craft Bar offers something for everyone. His food truck style kitchens create a limited menu of fabulous, fresh fare for when you’re a bit peckish! Go and take a look at http://www.thegreen.co.za/food/ to see what’s on offer or visit the Facebook page

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When I actually took a look at all that was on offer I was completely bamboozled to say the least! So … for those of you who are about as knowledgeable as I was about the whole craft beer culture, here’s a brief nutshell description: Basically, it’s tailor-made, hand-crafted beer, made in different varieties, with a master brewer having a direct hand in its creation. It gained momentum in the States approximately 8-10 years ago. Anyone who has the

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Alcoholic iced tea!

know-how can get some investors in their corner, buy their equipment and start the magical creation process! The beauty of craft beer creation is that you can continue to refine your process all the time. There’s also an amazing variety of craft gins making a name for themselves, and interestingly, you can get alcoholic iced tea on tap too!

Dax patiently guided this very green craft beer novice through the ins and outs of what it takes to create this popular drink in all its variations! This included feeding me Craft Beer … at 10.15 in the morning! As he happily claimed “It’s after 10!” I learnt that there are different types of beers: Lager, Native or Red Ale, Pale Ale, which is more bitter, has more hops in it and has a fruitier taste, and finally Weiss Beer, which is wheat beer, even more bitter than the Pale Ale and usually unfiltered. I hope I got all of that right! (Any mistakes are my own, certainly not from Dax!)

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The 4 different varieties of Craft Beer – and I confess, I can’t remember which is which!! I’m obviously better at drinking the stuff than I am at learning about it!!!

The idea for The Green.LIVE Festival was to bring the festival spirit to the East, as so many of these festivals are being held in the North. Dax’s intention is to solidify the Craft Beer culture and introduce new people to it. It’s a daytime festival held between 10:00 and 18:00, with no 13 – 17 year-olds being allowed entry. There will be 7 food vendors each selling unique fare with no crossover at all, so there’ll be something for everyone. Craft Beer, Food, Music … what’s not to like?

And of course, there’s the attempt to break the world Beer Pong record! I’ll admit that mythe-green-7 nearest and dearest threatened to disown me when I admitted to not knowing what this was. (Shock! Horror! Hands were thrown into the air in disbelief!) Well, it’s a game played between 2 people, 5 cups, of approximately 120ml beer in each, arranged in triangular formation per person and a ping pong ball. Each person stands about 2.4 meters away from the table on which the cups are arranged and bounces the ball onto the table. The aim is to get the ball into your opponent’s cup, so that he has to drink from that cup. If you manage to throw the ball into the cups without a bounce, your opponent then has to drink from 2 cups! I can imagine that it’s loads of fun in a crowd and pretty addictive too!

This is all definitely going to be re-scheduled once we have a more positive weather outlook. So make sure you’ve ‘liked’ the Facebook page so you know when it’s all happening.

In the meantime, take a look at this fabulous video of last year’s festival to see what it’s all about: https://www.youtube.com/watch?v=dtPDbL_tlKA&t=3s

Thank you Dax for inviting me to your beautiful bar and for taking the time to share all of your abundant knowledge so enthusiastically!

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WORLD AUTHORITY ON MEXICAN CUISINE TO VISIT SA THIS MONTH

Culinary ambassador Abigail Mendoza to visit Gauteng and Cape Town 

abigail-mendoza-1Abigail Mendoza is recognised globally as an authority on traditional Mexican cuisine and is so highly regarded in her own country that she has been appointed as culinary ambassador by the Mexican Government in recognition of her role in promoting Mexican culinary culture throughout the world.

Abigail Mendoza – who will be visiting South Africa from November 16 to 23 – is an ethnic Zapotec from Oaxaca, one of the cradles of Mexican cuisine. She will be sharing her knowledge of a cuisine which is recognised as Intangible Cultural Heritage by UNESCO.

She started her food journey as a five-year-old watching her mother grind nixtamal, a traditional preparation of corn that enhances its nutritional value and allows for its cooking as dough. Her mother Doña Clara taught her to grind the home-prepared nixtamal, pat the tortilla dough into perfect thin rounds and bake them on the wood-fired griddle.

Aside from travelling the world promoting her cuisine, Abigail Mendoza runs the restaurant Tlamanalli in Teotitlán del Valle, Oaxaca, with her sisters Rufina and Marcelina. In her restaurant, Abigail melds her family’s ethnic heritage into artful Zapotecan fare. Abigail’s cooking is known by her amazing mastery of ingredients such as maize, squash, pumpkin seeds, black beans, chilies, tomatoes, chocolate, zapote, cacti, and mezcal, all of which are native to Mexico.

Oaxaca in southwestern Mexico is considered one of the culinary capitals of Mexico. The mountainous state is home to one of the largest indigenous populations in Mexico, which have created a rich and diverse cuisine. Oaxacan food has made its mark on the global food map and attracts culinary tourists from around the world.

Abigail Mendoza has also written the book Dishdaa’w (Zapotec meaning “the word woven into the infinite meal”) and says: “Food itself has a soul; the soul is transmitted in food’s preparation and its enjoyment.  We are all part of the whole, and the whole is part of each of us.”abigail-mendoza-2

Abigail Mendoza is being brought to South Africa by the Mexican Embassy under the auspices of the Mexican flagship initiative “Ven a Comer”, which stands for “Savour Mexico: come and enjoy our cuisine”, as a gesture of friendship towards South Africa and an opportunity for a meaningful intercultural dialogue.

The Ambassador of Mexico, Mauricio Escanero, says, “Both Mexico and South Africa are nations rich in history cultural diversity. We are delighted that Abigail will to be able to share her knowledge of traditional Mexican cuisine and meet with South Africans who promote and cherish South African food heritage.”

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