That Food Guy Group for Mela and STANLIB
Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.
A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.
Concept and production: Studio H
Presenter: Angie Smith
Staffing: Lemeese Baartman, Hero Events
Photos: Dale Herbst
That Food Guy Group for Mela and STANLIB
Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.
A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.
That Food Guy Group for Mela and STANLIB
Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.
A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.
