Brunch fit for a president

No mention has yet been made in the local press about romantic outings for Zimbabwe’s premier couples, the Mugabes and the Tsvangirais: in any case it’s unlikely that the busy spouses could take time off from their current demanding schedules for candle-lit dinners for two.
President Barack Obama, however, took his wife Michelle to the bustling city of Chicago, his preferred choice for a presidential getaway. They visited Table Fifty-Two, described as an ‘upscale eatery on Chicago’s Gold Coast’, located within a 19th C carriage house rejoicing in the name of Biggs Mansion.
The executive chef here, Art Smith, hails from Florida and excels in Southern food. Southern favourites include grits and sausage (Zim equivalent sadza and boerewors) and catfish jambalaya (barbel fish curry).
No reliable source has confirmed the Obama’s choices for this special meal, but food critics rave about a main course of pistachio-crusted chicken breast with coconut/ginger/chilli sauce, noodles and string vegetables.
A more funky choice from Art smith’s menu would be pan-seared catfish with cheese grits, bacon-braised collard greens, hush puppy and crispy okra. Photos of dishes on Table Fifty-Two website look amazing, in particular the puddings, but nowhere is mention made of price.
In Harare’s mid-range restaurants, the average cost for a three course Valentine’s dinner appeared to be around US$25.
Throwing romance to the winds, George and I invited three young nieces, soon to return to school in Australia, out for a farewell bowl of fried rice and sweet and sour pork, at Dong Fang Chinese Restaurant in Chisipite.
Saint Valentine may be relatively unknown to the majority of Chinese people in Harare, but the restaurant was packed with Zimbos.
Many ladies wore fetching red outfits and had made a special effort with their maquillage.
Management had strewn the tabletops with rose petals and every lady was given a rose on arrival.
The following day, George and I attended the IW&FS (International Wine and Food Society) AGM at Pangolin Lodge, followed by a spectacular brunch, for which Pangolin has become justifiably famous.
From a beautifully decorated buffet table, guests could choose from an assortment of fruit juices, fresh fruit, luscious tinned peaches, stewed prunes and strawberry and natural yoghurt.
 Homemade chicken liver pate served in a large earthenware crock with toast on the side was delicious.
On another table a display of cold meats was dominated by a superb raised pie of veal and ham, made with traditional hot-water pastry and decorated with leaf and flower shapes. Nearby were bowls of sweet fruity chutney and tangy piccalilli.
The options for a cooked breakfast were so many that each guest had to tick off a list indicating their choices. These included a variety of eggs, bacon, tomato, mushrooms, fried aubergine, black pudding, hash browns, baked beans and sausages.
 Either through consummate skill or good organisation, the waiters managed to serve all the breakfasts, hot off the skillet, at virtually the same time.
Delicious hot coffee was served with a selection of chocolate croissants, chocolate doughnuts and heart-shaped chocolate cup cakes. Assorted cheeses served with crackers and sweet biscuits included Camembert, blue, cream and Cheddar cheeses.
Aspecial Valentine’s touch was a plate of homemade heart-shaped chocolates, filled with liqueur.
Pangolin Lodge is located within a rural estate, with green lawns, rose bushes and views of rolling fields grazed by a small herd of peaceful cows.
This is just the place the Obamas and their entourage would enjoy when a trip to Zimbabwe is included on their itinerary.
Perhaps in expectation, the Pangolin chef should extend his repertoire to include hominy grits and pan-fried barbel.

Pangolin Lodge, 54 Carrick Creagh Road Borrowdale. Tel: 263 4 861 554
or Cell: 011 200 842
lComments to: cmalakoff@gmail.com