Tuesday, November 29, 2011

RESTORED STEENBERG HERB GARDEN BRINGS BRIGHT FRESH FLAVORS TO HOTEL’S WORLD-CLASS RESTAURANT AND BISTRO

CAPE TOWN, South Africa (10/2011) Diners at Steenberg’s two award-winning restaurants will soon savor dishes featuring the wholesome goodness of delicious fresh produce picked from the estate’s revived, historic Herb Garden.

Chef Garth Almazan of Catharina’s and Chef Brad Ball of Bistro Sixteen82 (the year of Steenberg’s founding) are the brains behind the hotel’s latest “green project.” Both are passionate proponents of sustainable living, and both are creating dishes that will showcase seasonal vegetables and fruit, picked daily from the Herb Garden. The wide range of aromatic herbs is also a chef’s dream and range from thyme, rosemary and coriander to basil, lemon grass, rocket and chives.

Both Steenberg restaurants are recent recipients of the coveted American Express Platinum Card Fine Dining Award 2011. The revived Herb Garden, providing as it does “backyard to table” freshness, will further enhance the dining experience at Steenberg.

Chef Almazan strongly supports local producers, and sources most of his vegetables and fruit from surrounding farms. He says, “It will be a pleasure to serve fare from our own garden, as there’s little to beat the taste of a freshly-picked beetroot or leek. Our guests will taste the difference.”

Almazan pioneered the “Meat Free Mondays” campaign locally, serving up an exciting selection of new vegetarian dishes for lunch and dinner and adding new dishes weekly. He introduced the concept in 2009 as a way for Catharina’s to showcase fine dining vegetarian options and to raise awareness of climate change.

This approach to “going green” illustrates the creative approach Steenberg is taking towards keeping the estate’s carbon footprint as low as possible. Graham Beck Hospitality General Manager for Steenberg, Gaby Gramm, constantly looks for innovative ways to “green” the hotels operations. She says, “Every small effort made goes a long way towards conserving our corner of the planet for future generations.” The hotel already adheres to sustainable seafood guidelines. The Herb Garden will enhance the gourmet fare offered, while offsetting the estate’s carbon footprint.

The 500-square-foot Herb Garden, located behind the hotel Pool Bar, will be nourished by an advanced new food waste recycling system, using composting worms, which are being cultivated by Steenberg’s newly-appointed “lay worm farmers,” Luzuko Sompa and Sandile Mphothulo. The idea is to use earthworms to turn the organic waste on the farm into soil conditioners for the Herb Garden, and is being overseen by Full Cycle, a green living company that is committed to reducing waste and promoting sustainable development through innovative products and services.

Other green initiatives employed by Steenberg include the use of a generator to manage energy consumption; using energy-saving light bulbs throughout the property; ensuring that biodiversity on the farm is maintained to reduce land disturbance; using borehole water for the property’s extensive gardens as well as for the hotel’s swimming pool; effective waste management of non-renewable room amenities; and educating staff and guests by way of training and newsletters.

For further information:

Steenberg Hotel
+021-713-2222
www.steenberghotel.com
Follow us on twitter @SteenbergHotel

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