Something Sweet, Something Dulcé!

the Review By. the Lord Kempson Ari de Visé

T

he hallmark of a great restaurant is in the attention to detail and the symphony of flavors the food creates in your mouth. The service should be seamless and the experience a pleasantly lingering one. Such an establishment exits in the labyrinth that is Lusaka, an absolute treat for the taste buds and a memorable culinary experience. With something gastronomic for everyone, let us partake in a serving of something dulcé.    

The chef at any restaurant is the soul of the enterprise with their character reflected in the food, the environment and energy as well as the conduct of the staff. Such is the elegance the Director/Head chef Jessie Chipindo permeates into her restaurant Dulcé & Banana. Her warmth is notable and is visible in the sophisticated spectacle that is served. The menu indeed reflects the name and wit that was inspired by Lorraine Pascal’s desert (Dulcé and Banana) and does it a proud ode. The business is fully Zambian owned and run, and employees local staff (whom the chef has personally trained). The restaurant offers both traditional Zambian food as well as international cuisine, in fresh and serene environment.  Everything on offer is unique and to die for and is as sweet as the name Dulcé (Italian for sweet) suggests.  

If the espresso is creamy, chances are very high that the experience will be great too. On not one but two occasions, I could found no fault with chef, meal or service, (a sentiment backed by my accomplice). The amazing wings (served with a side of fries), compelled me to show up for brunch on a Monday. The ribs where so juicy and tender, the flesh pealed right off the bone. The accompanying mash was mind blowing, the texture was creamy and the intricate components of sun-dried tomatoes and coriander transcended the mashed potatoes. I also took the liberty of sampling the Creamy Prawn and Mushroom Pasta from my partner in crime’s late (served on trendy crockery), the dish was creamy, well seasoned, the pasta made from scratch and each component of the dish could be tasted (none overpowering the other). The Death by Chocolate cake had me o the ropes as my belly ached from the satisfaction of a great feast. The ingredient were fresh, of the highest quality and organic, portions are generous and hearty, the prices very fair, a treat worth every penny.

And so as it is and has always been and shall always be food and fashion go hand in hand. Being served by a smiling and vivacious urbane chef with a great fashion sense (Tom Ford cat’s eyes, an animal print Guess watch and cute ankle boots) is that extra savoir faire that ties the whole affair together. Did I mention she also makes the cocktails such as a refreshing mojito? Dulcé & Banana transcends food; it is a way of life. It’s a lifestyle of which I approve, an establishment where I can and want to spend my summer by the pool side (yes you can it by the pool), spring by the terrace and winter on the patio, a well deserved 5ive forks tip indeed. Call +260975913558 and make that reservation now.

Located on Alick Nkhata Road (at the Swedish School next to Pope Square) in Lusaka, and  open from 8am, Monday to Saturday treat yourself to breakfast, lunch and dinner, bring along a friend, associate or significant other and make it a dulcé selfie moment.  

Are You Living Your Dream?

the Review By. the Lord Kempson Ari weYulu

V

arious things prompt a writer to put pen to paper to vent. Some have a life changing motive and intent, whilst others write purely to entertain. It is seldom however that an author makes their purpose known to the reader in no uncertain terms. “In my mind, I held a vision of someone holding this book, reading and learning something important concerning attaining their dream.”  The title of the book is in itself clear and such a poignant and sincere statement that clearly affirms the writer’s objective and purpose. 

Catherin M. Bwalya’s (@CathyBAuthor) first offering Dreams Can Come True is a breath of fresh air and timely publication offering hope and direction to anyone one who has ever dreamed or has a dream. The fluid and simple manner in which this pick me up is written makes it a must read. Making it even more relevant is the cultural context in which it is written, people from all walks of life can connect and understand the simple yet profound words without having to constantly need a dictionary by their side for reference. For the school leaver, the person at a crossroads in their life, the career person in transition or someone in need of a challenge, this standard is full of life lessons and gems and a lot more.

Each chapter seamlessly continues where the last one left off, making it pleasant to read. Catherin has without doubt archived her objective and delivered on all fronts. Relevance, content and delivery are all above par, a well thought publication by the Zambian lady author motivating the people. With such a page turning debut, we hope this will not be the last we hear from the new writer on the beat.  

Catch Cathy at Planet Books Arcades on Saturday the 29^th of August 2015 at her book signing. 

Nothing Pesto at Pesto Bar for Brunch

the Review By. the Lord Kempson Ari DeVise

@ZambianHarshTag, @saulgoodman101

Breakfast commonly brunch is s key component to the start of the day, it usually comprises caffeine and something to line the stomach and get the cogs in the brain turning. Thus, it is cardinal for any for any establishment to kick off in an appropriate manner and insure the hotplate is set right. There are no excuses that can be tabled for poor service on a Sunday morning or any day for that matter, especially for a new establishment on the scene. I turned up at East Park mall for brunch and was met by shocking services and an unpleasant dining experience. I seldom shudder at an establishment and its food, but The Pesto Bar by Juju is up for nominations for the Up Your Game award on all fronts.

If you are going to charge premium fees, at least equal that with great food and services. For K 100 a plate (that doesn’t even include coffee), I expect my money’s worth and the utmost satisfaction. Short of stale, not only was the food dry but the buffet spread was also thin and did not offer much choice and some baked beans would have been nice too. Trainee or not, I expect the waiter/waitress to get the coffee order right with only 3 patrons in sight. An espresso is the basic and basis of coffee, unless I say American do not water it down. It took 15 minutes and when it showed up, it was a cappuccino yet the order was for one double espresso and one Americano. The coffee should have been an omen to what would follow next and left a bad taste in my mouth.

Anything served raw especially meat balls, is a bad look for your restaurant. Alas aside from the dry chicken strips which tasted like sawdust, rubbery eggs, dry cheese and mediocre bacon, cutting into raw meat balls was the ultimate turnoff. There’s a Pick n Pay less than 50 meters from your establishment, make use of it and get fresh produce including bread, sausage and the basic items that appear on a breakfast menu and focus on getting it right. Boy I’m I glad my brunch date flaked, and for K 100 can I please have my eggs sunny side up also if there is a next time thank you! No doggie bag, toss my leftover in the bin, your tip Pesto Bar is a 1 ½ Forks rating out of five. I do not drink alcohol but don’t get me started on the bar service and cheap bubbly, I’ll start spiting again.         

The Attitude of A Winner

To maintain is the price of fame, be prepared for anything to survive the times.  Living is an art, and art is a way of life. It is important you hit the ground running and stay relevant in your sphere and the Selasi of the situation in whatever you do. Winning is a state of mind, a way of life.  The good news is you somehow staggered or weaseled your way through 31^st December 2014, into 2015. That you said still have another 364 or so to go… la vie en 2015, the Life and Times.

Networking

Networking with people of like mind enhances and refines and improves individuals and their craft.  There is nothing wrong with socializing and hanging out with friends, but often this is mistaken as networking. A networking event is not an office call either or a speed dating platform. Keep the conversation light and pleasantries to a minimum. Snacks and drinks are often served at these events avoid stuffing your face or worse getting drunk. Once you are known as the loud networker, you’re an event away from getting uninvited.  You exchanges business cards for a reason, the onus is on you to follow up. It is not a Friday night hangout with your clique, but an opportunity to multiply opportunities. Listen for hints and clues, the nuggets are in listening. I have learnt that when you listen, you always learn something you don’t know. It is not an opportunity to give your resume or opinion, listeners switch off fast to life story tales. Smile, show some culture and act civilized to meet movers and shakers who will help you win.

Owning Style

Originality always outlives trends and fads. If you are not a leader now, how will you be a leader in the future? The future is already here, do or die. The fallacy of escaping the sheered one day will never materialize until you reach in instead of fitting in. Bullshit excuses like what will people think will leave you broke, miserable and uninspired. Believe when I say, there is no greater compliment to self than being unique. Shout out of to all the soul sisters rocking that all natural look, it is very refreshing in scene blemished with skin bleaching and weaves. Don’t get it misconstrued that weaves don’t look flyy, it’s all about perspective.  For a long time, the Zambian fashion scene feels and looks like a ladies closet with very little innovation or character. Nothing beautiful asks for attention, style is a reflection of your character. You are a brand, noting says winning brand like original finesse.

Own Your Stage

Your life is a stage, stand on it and direct the script and be the lead. Don’t depend on an understudy or trust another person with your destiny. Help is okay, but do not compromise control of your idea. Every night is opening night, look the part not lost. Rehearse with the best and never stop perfecting your performance. Make life your dojo, everyday refining you r standards. Longevity over popularity is key make your production a classic. You are future leader now because the future is upon us. Technological advances have enhanced avenues of reaching the global masses. Social networks started revolutions, hobbies have made millions.

The selfie is a modern day autograph. It tells the world who you associate with, and what consists your circle. Give movement verve and meaning with selfspoken selfies that speak for themselves. Being real and living your dream is the ultimate selfie. Trying to fit in is for the faint hearted, 2015 still needs your undivided attention. Remember that when you pray for rain you must also be prepared for mud. Take a deep breath of inspiration, be an inspiration and energy as you stay winning.

Happy New Year   

The Renaissance Man

@ZambianHarshTag

The Savoir Faire 

Over familiarity or a sear lack of tact are notorious traits in the Zambian service industry. Quality of service and professionalism are cardinal in the service industry, the establishment is always one bad service away from losing a client or potential repeat clients. There is no room for mediocrity or arrogance when below par services are being offered to a paying patron. The waiting staff must live up to their name and impeccably wait on and serve a first timer as they would a regular. Weather in summer, winter or spring, I expect my coffee to be hot. If it appears on the menu, you should have the ingredients in stock and not run out during service. The numbers should not be an issue thus a sixty seat institution should not struggle or strain at capacity with orders during lunch or dinner service. The utmost courtesy from the chef to the waiter must be accorded to patrons at all times. 

The excuse of being Zambian or being in Zambia is a shallow excuse that must be exposed and addressed on all levels, as standards transcend boarders and nationality. As a paying client or patron I warrant the best service at every juncture I visit an establishment. Gone are the days of the quality of service being based on ethnic persuasion or clout as money is neither black nor white, The standard should and must apply to the owner of the business, the professional behind the scenes and the front of house staff. If you do not love food, do not become a chef or restaurant owner. If you do not love fashion, do not become a designer or a cloths retailer/boutique. The difference in service or pivotal moment of truth weighs heavily in the passion (the love) vested in product or service which as a customer I can instantly see, feel and taste.  

The execution is everything, as everything worth doing must be done well. The existence of the service is one half of the equation as is the ambiance. If the sign says open, I expect service promptly. 

Here comes Le Critique