EDITORIAL
CRÈME DE
LA CRÈME
This month we are proud to bring you the official wrap up of Kenya’s most
prestigious food and beverage awards ceremony. Each year this star-studded
event, increasingly dubbed the Oscars of food, provides the opportunity
for our country’s top bartenders, chefs and restaurateurs to come together
under one roof to honour the industry’s finest and brightest.
I
t’s always fascinating to see
those that shape our industry
step away from their comfort
zone in order to celebrate one
another’s achievements. August
31st saw DusitD2 Hotel host many a
well heeled and fabulously dressed
guest. People from all over the
industry came together through a
shared love of food and drink and a
desire to innovate and keep up with
the increasingly discerning tastes of
Nairobians today.
The crowd’s enthusiasm during the
People’s Choice Awards was close to
ecstatic. For over a month members
of the public had been voting for
their favourite establishments
and when the final results were
announced, cheers and excitement
rumbled through the audience. The
Gold Awards, which were selected
by an expert panel of judges, got
hearts beating in anticipation and
the tension running up to the each
award was palpable. I won’t reveal
too much about the winners here,
as I’d rather allow my lovely team to
do so in our special Taste section,
but there is one winner in particular
that I must mention, as his name has
been on the lips of all foodies since
the awards.
Chef Doxis roared with joy when it
was announced he would be taking
home the coveted title of Chef of
the Year. While his appearance is
somewhat deliciously distracting,
all the judges agreed that this
gentleman’s love of food combined
with his colourful approach to his
cuisine, made him stand miles above
the rest. This month he graces our
cover (you can thank us later ladies)
and we profile two of the ingeniously
crafted dishes that won him his title
during Taste’s first Chef Cook Off. Not
only were his creations inspired as
he explored the mystery ingredients
provided by the Taste team but his
vibrant personality, passion of all
things local and an innate flair, laced
each of his dishes. Be sure to read
more on page 28 and 30.
Given that the Taste Awards always
seem to come and go so quickly, we
have a surprise for you: EatOut along
with our sponsor Nederburg will be
hosting a series of events at the Top
Twelve Gold Restaurants in what
we’ve dubbed ‘Fine Dine Week.’ In
a few weeks time you will be able
to sample tasting menus created
by our city’s top chefs, paired with
Nederburg wines, at all winning
establishments for very pocket
friendly prices. The core purpose
of this is to allow you, our diehard
foodies, to set foot in as many
of our very best venues without
breaking the bank. Be sure to keep
an eye on our Yummy blog for more
information on this and other news
from the Taste Awards.
Congratulations again to all
establishments recognized by Taste.
You’re the reason we foodies thrive
and our waistlines expand in gleeful
response. Cheers!
Michelle Slater,
General Manager.
3.