[17/08, 21:16] Dennis Ang’ani : Melissa.
[17/08, 23:07] Melissa: Hey Dennis.
[17/08, 23:08] Melissa: What’s up?
[17/08, 23:14] Dennis Ang’ani: Hello, whole change of plans, how’s your day tomorrow?
[17/08, 23:22] Melissa: I had a tentative plan. But I’m flexible.
[17/08, 23:24] Dennis Ang’ani: Like, are you sure sure? Cos plans have changed…no hungarian wine. And somm has fallen in thus we need to make pairings asap with other wines.
[17/08, 23:26] Melissa: Yeah I can come in her place. What wines do you have for a plan B?
[17/08, 23:27] Dennis Ang’ani: You can have a look at them in the morning.
[17/08, 23:27] Dennis Ang’ani: Very easy but you must pair according to flavors. I tell you that you’ll conjure in your brain.
[17/08, 23:28] Melissa: What are you serving? Do you have time for us to sample?
[17/08, 23:30] Dennis Ang’ani: 7 courses
[17/08, 23:30] Dennis Ang’ani:
2.Honeybean pasta with black bean and pork puree
3.Chicken skin cinammon
4.Something with Tuna
5.Something with eggplant
6.Something with jackfruit
7.Dessert by guest chef
[17/08, 23:31] Melissa: Whoa!
Okay lemme get to researching.
[17/08, 23:36] Dennis Ang’ani: Perfect!
The week before the dinner I was really frustrated. So I did something any respsctable millenial would do. I went on a rant on my Instagram profile. I’d lost faith in the culinary space in Nairobi for budding sommeliers. But you know how these inters of net work. I met someone absolutely special. It warms my heart to introduce Mulongo of Mulongo wine and spice.
Just when I was at the brink of losing all hope, I met this amazing lady on Instagram. She’s a Kenyan lady in wine traveling the world and doing amazing artistic things with wine. Her exploits are nothing short of brilliant, something like poetry.
I had been torn between a Chablis and a Muscadet for this dish. I’m glad I asked for a second opinion. That’s the thing about life though, someone somewhere knows more than you do, open yourself up to learning. That’s the essence of growth 🌟🤗
As I’ve already said a ton of times before, the dishes Dennis and the team come up with are nothing short of creative explosions that require equally explosive wines to go with them. Therefore I’d be a fool to turn down the opinions I get from those who came before me. It’s also pretty exciting when the work you do forces you into hours of endless thought and sleepless nights!
We had an amazing group of patrons at the dinner. They all had something in common: None of them was the new age “foodie” with nothing except a passion for taking pictures of beautifully plated dishes. Each one of these individuals had a special story to tell about their experience with food. A genuine love for food and wine and the exploration of the two of God’s greatest blessings to humanity. These are the kinds of guests every Chef and Somm dreams of.
These people will go to heaven! 😊
The food (I almost skipped straight to this part)
Plantain pizza. Goodness 😋 *Waits on Joshua’s notes*
The wine 🍷💃 (Excuse the stain)
These two (among others) are the future of exploratory culinary arts in Kenya.