One fine Saturday afternoon, a blogger friend from Pune asked me if I would be interested to attend a Fondue making workshop. Cheese Fondue making? Well Cheese is my second love and I cannot say No.
I cancelled my other appointment and tucked few in line and made a beeline for the workshop. I still remember the rush that day when I have to go to South Mumbai, finish my work and return back, all in a span of 3-4 hours. Phew! the traffic was maddening but men! I managed to reach my workshop just in time.
What: Cheese Fondue Making Workshop
Where: Cafe Mangii, Versova
With: Chef Govind and Chef Gautam
Entry Fee: Rs 2000 /head
organized by: UrbanRestro.com
Here's few picture from the workshop-
The Table for Cheese Fondue Class was set up with essential cooking tools and assorted varieties of cheese, condiments, sauces, wine, Cognac and other ingredients including butter and bread crumbs.
Here in picture, 4 kinds of cheese that were used for the different Fondues.
A fellow attendee is going through the different types of cheese used and understanding each. For ma, I love all of them.
The Fondue forks, assorted. Soaked in water, along with the red little fondue pot. Ummm...
Here's the cute looking Fondue set in which the final fondue[s] were served to all the participants.
During the workshop, some amazing finger foods were served to us both in veg and non veg. I really liked the potato Gnochi and assorted veg slider burger. However, pizza Margarita stole the show. It was awesome and perfect bite size. I just cannot have enough of it. Cafe Mangii, I am visiting you soon for your loveable pizza and off course, the nice ambiance. Here's few pictures-
|This Pizza was the show stealer, yumm, bite size and absolute palatable|
|The Gnochi that just melt in your mouth|
The chef encouraged some of us to try and cook ourselves. I was excited and waited for my chance to come while watching another participant learning the trick. She said- it looks seemingly easy when Chefs doe it but in reality, simmering and mixing the content is a tough cookie oops cheese to crack.
A lot of pine nuts were used in this Fondue and it released a great aroma.
The chef demonstrated 3 different types of Cheese fondue. The attendees were curious and shared their food, fondue experiences. Post the workshop, we were all ushered in to the first floor of the cafe for some good interaction session across the dinner table.
Te ambiance at the level one was even better and had a view of the Versova sea beach via windows. The table were set for all of us. We took our seats and over few sips of wine, began chatting. The topic of conversation- The upcoming chocolate fondue session post dinner and the food woes of the ladies around.
I was really surprised to know how these multi-talented, well bred women plays their role brilliantly that of a wife, mother, daughter in law, friend and an individual, and how curious were they to learn a new cuisine and treat their family with, while maintaining their high profile lifestyle and individual aspirations.
The dinner was a mixed course of pasta, potato mash, stir fried vegetables and non vegetarian meals like fish etc. All the participants were treated with a complimentary glass of wine.
A round of follow up conversations, some on entailing few popular age old speciality restaurants of Mumbai and food trails, including my experience sharing of SMBLC Kolkata, made the last half of the evening and concluded the workshop. The chocolate fondue session was called off as the Chefs were hurried for another assignment.
All in all the workshop was a good experience and I look forward to more. And yes, do visit Cage Mangii. I so much loved it and look forward to go there again, soon.
Ciaos Amigo! Till then happy living and keep sharing your love with @HauteKutir
I am on Instagram too. My handle is - HauteKutir. See ya!