Celebrity Chefs
Pizza masterpieces made by South African culinary master chefs
Col’Cacchio pizzeria Invites Pizza Lovers To Join the 2012 Celebrity Chef Series
The highly anticipated Col’Cacchio pizzeria Celebrity Chef Series is back and will be running from May until the end of August 2012. Three exciting chefs have been invited to take part in this fourth annual gourmet charity challenge: Jackie Cameron (Hartford House KwaZulu-Natal) takes the stage in May, Coco Reinarhz (Sel et Poivre Gauteng) in June and Chris Erasmus (Pierneef à la Motte Franschhoek) in July.
The culinary twist for August is that all Col’Cacchio pizzeria fans are invited to test their pizza-making skills and take part in the Celebrity Chef Series. Entrants can post their winning combinations on www.colcacchio.co.za and once the top 5 finalists have been selected, the three celebrity chefs will choose which gourmet masterpiece wins the Pizza Challenge and becomes a feature on the menu for the month of August.
In 2011 Col’Cacchio pizzeria raised R227 000 for the Wildlands Conservation Trust from the donations and sale of 9 071 Celebrity Chef Pizzas over the Campaign. This year they will be donating R5 from every Celebrity Chef Pizza sold to the Children’s Hospital Trust, fundraiser for the Red Cross War Memorial Children’s Hospital and Paediatric Healthcare in the Western Cape. All funds raised will be used to upgrade the hospital’s Medical Wards B1 and B2 which treat some of the hospital’s youngest patients with chronic illnesses. Currently around 25% of these patients are HIV positive and 15% are infected with tuberculosis.
Jackie Cameron
Carpe Funghi
See Jackie's WebsiteMidlands born and raised Jackie Cameron has filled the position of head chef at Hartford House, the five-star boutique hotel in Mooi River, since 2002. She was voted by SA Tourism as one of the Top 10 Young South African Chefs and under her guidance, the Hartford House restaurant has won numerous dining awards. Her pizza creation for May is the Carpe Funghi – Mozzarella, caramelised onion, oven roasted mushrooms, roasted garlic and Italian Parmesan, topped with thinly sliced Beef Carpaccio, Truffle Mayonnaise and fresh dill. A vegetarian version is also available.
Carpe Funghi R79
Mozzarella, Caramelised Onion, oven roasted Mushrooms, roasted Garlic and Italian Parmesan. Topped with thinly sliced Beef Carpaccio, Truffle mayonnaise and fresh Dill (no tomato base).
Coco Reinarhz
Bujumbura
See Coco’s WebsiteJune sees Coco Reinarhz' Bujumbura Pizza in the spotlight. Mozzarella, oven roasted brinjals, fragrant North African flavoured Chicken Tagine, green olives and preserved lemons is topped with fresh coriander and drizzled with coriander-infused yoghurt. Burundian Chef Reinarhz is the Chef Patron of Sel et Poivre in Sandton, Gauteng. His unique and innovative Afro-Fusion culinary style combines classic French Cuisine with the most opulent of African flavours. He recently co-authored the internationally acclaimed book, The Banqueting House, African Cuisine an Epic Journey.
Bujumbura R79
Mozzarella, oven roasted Brinjals, fragrant North African flavoured Chicken Tagine with Green Olives and Preserved Lemons. Topped with fresh Coriander and drizzled with Coriander infused Yoghurt.
Chris Erasmus
Liplekker Ribbetjie
See Chris’s WebsiteChris Erasmus is the Head Chef of Pierneef à la Motte Restaurant in Franschhoek. His great passion for home-cooked, farm-style food, combined with his global culinary experiences, have led him to working in renowned restaurants like The Tasting Room and Le Quartier Français, and to play a major role in the recently released book, Cape Winelands Cuisine. At Pierneef Erasmus’ Karoo-gourmet style also reflects the influence of its Cape Winelands’ destination. In July Col’Cacchio pizzeria diners can enjoy Erasmus’ Liplekker Ribbetjie – a Bechamel base infused with roasted garlic and rosemary and topped with Mozzarella, smoked and braised Lamb Soutribbetjie, caramelised onion, pears poached in Port, fresh rocket and a sprinkling of rosemary salt.
Liplekker Ribbetjie R85
Bechamel base infused with roasted Garlic and Rosemary, Mozzarella, smoked and braised Lamb Soutribbetjie, Caramelised Onion, Pears poached in Port, fresh Rocket and a sprinkling of Rosemary Salt.
Mystery Chef
The Col’Cacchio Pizza Challenge is calling on all foodies, pizza lovers and connoisseurs of the crust!
We want to invite you to create your own pizza masterpiece! If you win the Pizza Challenge, you’ll stand the chance to have your work-of-art created by our Celebrity Chefs, featured on our menu in August and win a year’s supply of free slices from Col’Cacchio pizzeria. The Pizza Challenge opens end May 2012. Watch this space for more details.
Go to www.colcacchio.co.za to submit your own gourmet pizza recipe and enter the Pizza Challenge! See your very own creation on our menu in August and enjoy heavenly Col’Cacchio pizza slices for a year – competition coming soon!
The 2012 Celebrity Chef Series is proudly sponsored by Peroni, Place in the Sun Wine (Distell), Coca Cola, Parmalat, Rialto Foods and The Food Store.
