Our conference enjoyed a very good show and dinner at Gold on the waterfront in Cape Town. The show opened with a display of drumming and a chance for the entire audience to drum together. A hundred drums played at once, even by unskilled people, is a truly impressive experience. This is a touristy experience but one that I enjoyed and appreciated. South Africa's economy attracts people from all across Africa so a pan-African show makes sense.
The food was great, too. South African cuisine shows influences from all over the region as well as local ingredients and techniques.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Comments
Post a Comment