The Thymes - 2021 | Vol 1 - Capitol Caterers
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2021 | Vol 1
The Thymes
1
Contents
Message From Merrill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
The Green, Green Grass of Greendale House. . . . . . . . . . . . . . . . . . 4-5
Paying It Forward. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Tea Times of Olde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Special Days . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Service Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Business Snippets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-13
Is it worth its Salt? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Out and About . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-16
Winter Warmer Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Editor’s Note
Dr Stephen R Covey's successful book '7 Habits of Collegiate Girls School in Port Elizabeth was
Highly Effec ve People' is one of my favourite reads. welcomed to the family in January and on 1 April we
Habit 7, 'Sharpen the Saw' is energising. very proudly embarked on a partnership with the
TAFTA group in Durban. Both contracts are enjoying
A wise lady (contact me and I will share her name!) our excellent quality food prepared by caring and
offered her own '5 Daily Habits for Anyone' - a good dedicated staff.
message to renew some ac vi es, re-energise and
embrace some playful behaviour. I do hope you enjoy this edi on of The Thymes where
we have focused on the re rement sector and
1. Make tea in a teapot (warm the tea pot first!) included some interes ng business snippets.
2. Accept compliments (these days they are few and We welcome your feedback and would love to hear
far between!) from you and what ar cles you would like to
3. Read………(preferably a book!) read more of. Please email your comments to
4. Enjoy 2 glasses of wine every night (if you can admin@capitolcaterers.co.za or phone our offices
source it!) direct on 033 394 0310.
5. Belly laugh whenever possible (impera ve!)
Be safe and enjoy that cup of tea (from a teapot!).
In all that has prevailed of late, what a privilege for
Capitol Caterers to have new business added to our Warm regards
basket when many companies are down-sizing. Melanie
2
Message from Merrill
The trauma of living through, what happened in KZN
and parts of Gauteng last week, will remain a constant
reminder to us of how normal living can be uprooted
and thrown into turmoil in 5 minutes. And whereas
we would all have loved to hide under our beds and
“weather the storm” in the safety of our gated homes,
many of our staff ran the gauntlet every day, dodging
burning tyres, roadblocks, and rio ng crowds, to
ensure our pa ents, elderly and orphans were fed.
I am going to borrow a word from a le er wri en by
one of our grateful clients, who called the Capitol staff
“Hero's”. Each one of you who put your fears into your
back pocket and did what you had to do to ensure our And even though most of you will, very graciously say,
“well it's just part of my job” what you did last week for
contracts con nued opera ng as if nothing had
Capitol Caterers will never be forgo en. Thank you,
changed, are all my HERO'S. I thank you, from the
thank you.
bo om of my heart, for your loyalty and dedica on,
and for making me be so proud to have you on our
My grateful thanks must also be warmly extended to
team. our clients, many of whom joined us in the kitchens,
washing dishes and pots, se ng tables and baking
There are so many amazing stories about people who bread! Their unwavering support (and not to men on
went way above their duty to assist, whether it be their latent cooking skills!) was invaluable. Their
Gcina being arrested for driving stock to one of our pa ence and understanding with meal mes and slight
outlying contracts (he didn't have a slip for the bakkie menu devia ons was also greatly appreciated.
load of mealie meal, samp and rice); Njabulo from
Mediclinic who was beaten up by members of a And finally, to our suppliers, and the many local
roadblock because they didn't believe he was going to farmers, who ensured a con nuous source of stock
work; Phyllis, who joined Capitol on 1 July and so during a challenging week, you are rockstars! I can
valued her job at Mediclinic that she walked for 5 proudly say that meal service delivery was met at each
hours to get to work; and Mathilda at Woodgrove, and every one of our contracts.
who also walked 15km to start her shi (a li le late);
We are a family that remained steadfast in adversity.
and the stories go on and on of those who either
washed pots for hours, cooked (and they are not
Un l next me, keep safe and well.
chefs), collected and delivered stock or even those
who made it to the office to process invoices, payrolls Merrill
and payments. I salute you one and all. 19 July 2021
3
The Green, Green Grass of Greendale House
A visit to our catering unit, Greendale
House, again reinforced how we in
the KwaZulu-Natal Midlands are so
fortunate when it comes to the
quality of re rement homes and frail
care facili es.
Nestled in leafy Wear Avenue,
quietly rests a tranquil haven of
expansive lush lawns and well
established gardens. One hundred
year old pin oak trees offer generous Tranquil garden se ng
shade to the well posi oned garden
benches with the added tranquility Butchery where Mr T. would gladly deliver you a R3,00
of a gentle stream running through the immaculate leg of lamb, or succulent sirloin, for your Sunday lunch
grounds. and be delighted to charge it to your account. Next
door was Mc Ewen's Sta oners to provide you with
The Manager of Nursing Services, Karen Selby your breakfast copy of The Witness, Farmers Weekly,
graciously guided me through the history of HADCA as or other magazine of your choice.
we ambled through the beau ful gardens and pris ne
facili es. If there had been heavy rain, the roar of the Falls could
be heard all over the town, and the purple petals from
This is how it all started... the long row of jacaranda trees carpeted the length of
Howick, in 1974, was a quiet town in the Natal the Main Street from the Howick Falls Hotel, past the
Midlands, whose principal buildings were Barclays fresh bread smell of the bakery, past St. Luke's Church
Bank and Knowles supermarket. The la er was in a and the library, round the corner and up the hill to the
small enclave of shops whose car park was shaded by Post Office and Municipal offices. It was in the
an enormous and ancient oak tree, for oaks grew well Council Chamber of these same offices that an
in Howick. Across the Main Street was Tricke 's important mee ng took place on the a ernoon of
February 27th, 1974.
The mee ng was ini ated
by Tom and Elizabeth
Catchpole, who had
brought together a
number of like-minded
people who were
concerned with the lack of
healthcare for the older
Residents enjoying their art class people of the town. Some
felt that this should be the
4
responsibility of the authori es, while others (Tom
and Elizabeth among them), believed that a joint
volunteer and Municipal effort was needed. And it
was here, that the Howick and District Council for the
Aged (HADCA) was borne and is today, the oldest frail
care facility in Howick.
A large por on of the residents are over 90 years old
and the caring staff play a cri cal role in keeping them
physically and emo onally cared for. Aside from the
welcoming gardens, there are warm and comfortable
recep on rooms for residents to read, play a card
Pris ne resident gardens at The Cloisters
game or catch up on correspondence (and indeed yes,
even social media!).
Ambrose is known as the 'Houdini' of Greendale
House. He is everywhere at once - and is the glue of
I was enthralled to experience the bi-weekly art class
maintenance. His smile will light up any phase of
conducted by Diversional Therapist, Kate Thornton-
Eskom load shedding!
Dibb. Using own colour and interpreta on, the
residents were engrossed in a fabric pain ng exercise
“The elderly look forward to their meal mes. The
with fine art skills I could never match.
food supplied by Capitol Caterers three mes a day at
Greendale with baking three mes a week for tea,
Residents certainly enjoy a home from home
would be hard to beat,” said Karen Selby. “As Matron, I
atmosphere. Greendale House is HADCA's oldest and
have the good fortune to taste and enjoy the food
largest Frail Care facility and offers 24 hour care to 58
provided. For func ons, the catering is always
residents. Adding to the facili es is The Mews with 15
outstanding”.
private frail care suites and The Cloisters which
comprise 33 one-bedroom units. Addi onal life right
Catering Manager, Sunuja Surajerpasad, firmly has
co ages offer self-catering residen al accom-
her pulse on ensuring meals are served on me to the
moda on.
four dining rooms and for those residents requiring
take away meals. Her team embodies the values of
The pride contained in the individual gardens of the
client service - each resident was greeted by name
modern self-contained units is nature's delight as are
and their personal meal preferences known.
the interspersed companion plant herb gardens .
John Hughes is the CEO of HADCA. “HADCA has been
in the business of caring for the elderly in Howick and
surrounds for over 40 years. The challenge of
ensuring that we keep evolving in order to con nually
meet the varying needs of the elderly is an ongoing
one. As an NPO, we are grateful to our donors,
external suppliers and to Capitol Caterers who
provide a caring and sterling catering service to our
residents,” commented Hughes.
Sanuja and a few of her deligh ul staff Greendale House is a happy place. It is a gem in the
heart of Howick.
5
Paying It Forward
We are extremely proud to be associated with
TAFTA in their Madiba Magic Luncheon campaign.
We include an excerpt from TAFTA's le er of
appeal and would urge you to support this very
worthy cause.
“Our catering partners, Capitol Caterers have
pulled out all the stops to serve a 3-course meal
that will conjure up a sense of celebra on that we
liken to meals during the fes ve period, for just
“My staff and I will be personally involved in preparing
R130 per person.
and serving an es mated 1 800 amazing meals for the
elders at the various TAFTA residences.
This is what we hope to 'dish up' at our Madiba
As Madiba wisely said, 'One hand can feed another'.
Magic lunches mid August, and the reason we ask
It is incumbent on us all to adjust our moral compass,
you to consider sponsoring meals at some of our
and not just for today.”
homes as your Mandela Month ac vity. Spend
Merrill King, Group CEO, Capitol Caterers
your 67 minutes of kindness by giving remotely
this year; either through a staff-led collec on
On the menu for our elders will be a starter, a main
course and a dessert chosen from the op ons below: ini a ve, or as part of your organiza on's CSI
Starter ac vity that will allow for your contribu on to be
• Spinach Roulade filled with a Smoked Salmon made in a safe, socially distanced, but meaningful
and Dill Mousse with a Side Salad
• Spinach, Bu ernut Mustard Sauce, served on way.
Creamy Mash and Seasonal Roast Vegetables
and Mushroom Phyllo Tart served with a Small
Micro Green Salad and a Balsamic Drizzle (V)
I do hope you will follow this campaign and share it
Main Course with others who may want to contribute so that
• Three Cheese Stuffed Chicken Fillet Drizzled
with a Creamy Grain Mustard Sauce, served on our elders thrive because you, and others like you,
Creamy Mash and Seasonal Roast Vegetables care.”
• Chicken and Bu ernut Tikka Masala Curry
served with Home-made Flat Breads on a bed
of Jasmine Rice served with Sambals and an If you would like to contribute toward one elder
Indian Carrot Salad
receiving a 3-course lunch at just R130 or sponsor
• Ba ered Brinjal, Onion Bhaji and Chickpea Stack
on a Roast Pepper Tomato Sauce served with a table of ten at just R1 300, please contact Nirupa
Seasonal Vegetables (V)
Dessert
Kasserchun (Fundraising Manager) on 031 332
• Individual Pavlova topped with a Mixed Berry 3721 ext. 228 or email: nirupak@ta a.org.za
Mousse, Fresh Seasonal Berries and a Berry
Coulis
6
Tea Times of Olde
The catering teams at our re rement homes were nostalgic of eras past – of lavender and lace, luxurious linen,
fabulous flowers, sparkling silver and the splendour of tea par es.
A magnificent High Tea was held for frail care residents at Amber Valley Re rement Home in June followed by a
Vintage themed tea party for residents at Greendale House. Decadent cakes and delicate savouries adorned the
beau ful laid tables and certainly a 'pinkie' in the air could be seen amidst the cha er and laughter as the
residents reminisced on the good old days.
Beau ful ladies in Vintage splendour
7
Special Days
Celebra ng special calendar days is high on the agenda of our catering teams. The first six months of the year has
seen a series of themed days together with roman c spoils on Valen ne Day, Easter treats and individual
homemade bakes for Mother’s and Father’s Day. There was some happy bantering on Mother’s Day with fathers
threatening to picket that they too were not being acknowledged, and of course they were….their gi was
deservedly received from the ladies over tea!
A donut bake off at the Grahamstown Piping Hot Cross buns on Easter Sunday
units for St Paddy's day.. with hidden treasures
Celebra ng all mothers at A li le love on Valen ne’s Day
Riverside Re rement Home
8
Service Delivery
Three months into our contract at
TAFTA, we hold steadfast in our
service delivery for serving good,
wholesome, home from home
meals. The compliments received
from the residents have been most
heart-warming. The staff employed
at the various units embrace each
day with vigour, kindness and are
relentless in their commitment to
p ro v i d e a p l e a s u ra b l e m e a l
experience.
Happy staff at John Conradie House
Some compliments to share:
“Capitol Caterers are now cooking for John Conradie
House which is where I am residing. I am so in awe of the
professionalism, quality and the enthusiasm of the staff
who are now preparing our meals. Thank you, I am
blessed beyond my expecta ons and so grateful for the
delicious food.
May you go from strength to strength, so appreciated.
Sincerely,
Marion G”
“Welcome to Ta a Park. Your meals are very appe sing,
nutri ous and the servings are very adequate. The
tas est meals I have had in years!
From Trish R”
“Lunch was not only delicious, but spiced with love as is
always the case. God bless you.
Mrs B - Ta a on Ridge”
“Thank you Capitol. It is so good to have freshly cooked
meals. Always interes ng and very tasty. Excellent Serving lunch at John Dunn House
service too. Bless you all.
Rhona B - Lucas Gardens”
9
Business Snippets
Introducing
Capitol Cuisine
With the skillset of mul ple in-house award-winning Focussing on corporate catering, large scale spor ng
chefs together with an in mate knowledge of best events, weddings and high end private func ons,
prac ce catering; a private event and func on catering Capitol Cuisine was officially launched on 1 July 2021.
division has been introduced under the Capitol Caterers The pre-launch order book is proof of the need for this
umbrella of service sectors. innova ve value added service.
An exci ng add on to the services of Capitol Cuisine will
be the phasing in of delicious frozen meals. These will
be available via a pre-ordering and home delivery
system.
We are hugely excited with the prospects of this new
venture.
Capitol Cuisine is headed up by Group Execu ve Chef,
Angelique Goosen.
Follow our social media posts on Facebook and
Instagram for exci ng promo ons and news.
Contact: angelique@capitolcaterers.co.za
Angelique Goosen
10Re-award Of B-BBEE - Level 1
We were delighted to be re-awarded our Level 1 status in June, the criteria of
which demands dis nc on in skills development, employment equity and ethical
business prac ces.
Our ra ngs surpassed the statutory compliance targets, testament that Capitol
Caterers remains commi ed to good governance in all its endeavours.
Meal Ownership with our BY TE Meal Ordering Application
The introduc on of a customised
meal order app, BYTE has been
posi vely received in our health-
care and educa on sectors. It has
a d d ed va lu e to o u r client s ,
improved opera onal efficiencies
and supports our environmental
management prac ces.
The APP provides a seamless
ordering system from user to meal
produc on. With pre-loaded
menus for the week ahead, which
include the nutri onal and allergen
informa on of each meal on offer,
users are offered ownership of
their personal meal plan and
manage their dietary require-
ments.
A linked client survey facility allows
for immediate feedback.
11Partnering with Emerging Entrepreneurs
Whenever possible, Capitol Caterers adopts a 'field to contribu on towards the development of Black
fork' philosophy in the sourcing of its fresh produce. An Enterprises in South Africa; representa ves from
encounter with aspirant farmer and entrepreneur Capitol Caterers visited Kwaze's plot and listed his
Kwaze Xaba recently provided such opportunity. newly registered company, Zazizo Trading & Projects
(Pty) Ltd as a fresh produce supplier.
Kwaze inherited a small plot of land in KwaMakhuta
(Amanzimto ) from his late father. Overgrown, he With the objec ve of accelera ng the development
removed rock, stone, debris, invasive plants and trees and sustainability of his farming venture, Capitol
from his land; nurturing the soil with tons of compost Caterers made a monetary contribu on for fencing the
produced from the roaming ca le. Rows and rows of property to reduce crop the .
vegetable beds were prepared by hand and seedlings
planted, watered, weeded and nurtured. Kwaze has grown his farming enterprise significantly
and is currently supplying our units at Ekuhlengeni
Kwaze approached the manager of our catering unit Care Centre with 250 bunches of spinach and 250kg of
based at Ekuhlengeni Care Centre to purchase a freshly bu ernut per week and Mahatma Ghandi Hospital
picked crop of spinach. with 100 bunches of spinach per week.
Commi ed to the principles of Broad Based Black Kwaze has since employed an administrator to assist
Economic Empowerment and in making a valuable him with his books.
Fondly referred at Capitol Caterers as 'the spinach
man', Kwaze has planned expansion to include
tomatoes, green peppers and eggs of which he
will also supply Capitol Caterers.
An inspira on to his community, he employs local
youths to help tend his increasing fields of fresh
produce. Kwaze is the sole income provider and
supports his elderly mother and extended family.
Kwaze Xaba and Russell Nzimande
from Capitol Caterers
12Unemployed Youths Commence Chef Studies
Twe nt y u n e m p l o ye d st u d e nt s f ro m t h e Chef Gordon Ndawonde facilitates the programme
Pietermaritzburg and Midlands surrounds started a and is passionate about passing on his knowledge
three-year chef's training programme at the Midlands gained over 20 years in the hospitality industry. His
Hospitality Academy in February. drive is to mould the students into confident chefs
equipped with a professional skill set when they enter
Deserving of their fully funded bursaries, this year's the work force.
intake will undergo a blended learning curriculum
comprising online tutorials and prac cal training in the Students, having also conducted prac cal inhouse
fully equipped academy kitchen. Each student has training in our catering units will graduate with an
been issued with a tablet and a data allowance to Occupa onal Chef Diploma, equivalent to NQF Level 5.
facilitate their par cipa on in the online learning They will be integrated into the various catering units
modules. of Capitol Caterers.
This learnership programme has been funded by Midlands Hospitality Academy is simultaneously
CATHSSETA and Capitol Caterers which includes a running its second-year chef training programme for
monthly s pend for all students. employed youths.
Aspirant chefs:
Back row Le to right: Sanele Ngcobo,
Slindile Zondi, Monica Thursfield,
Thabile Khawula
Second row Le to Right: Micarlo Lowe,
Zama Mhlungu, Mbali Nxele, Thabilsile
Mthethwa, Nandipha Ndlovu
Front Le to right: Yusheel Sukram,
Gordon Ndawonde
13Is it worth its Salt?
Our Die cian’s Recommenda on
En cing Choices More Flavour Less Salt
Specialised salt products may look en cing but at the Adding herbs and spices is a great way of decreasing
end of the day, salt is salt. Just make sure you choose a your salt intake.
salt that is iodised.
Salt is the main ingredient used to flavour foods,
Salt is one of the most common household ingredients however there are many other ways to make your food
that has been used to flavour or preserve foods. more flavoursome.
Various types of salt such as Himalayan Pink Salt,
Kosher Salt, Sea Salt and Cel c Salt have been • Replace salt with lemon juice, chillies, black pepper,
developed and marketed, however are these any dried or fresh herbs, spices (e.g. cinnamon,
different? nutmeg, paprika) and low salt spices.
• Reduce the amount of sauces and salad dressing
Most salts are similar, containing sodium chloride and used as these contain lots of “hidden” salt.
small amounts of trace minerals. Studies have shown • User lower salt stocks and gravy powders.
differences in the mineral content between the
different salts; however, these minerals can easily be Look out for hidden salt
obtained from a balanced diet. Table salt is also our Did you know that 60-80% of the salt that we consume
main source of Iodine which is required by the thyroid is hidden in the food products that we buy? On average
to produce certain hormones. we should consume less than 2300mg (1tsp) of salt per
day. This includes salt used during cooking and added
So next me if you are deciding between the flaky pink during manufacturing.
salt or the plain white salt, remember that all salt is salt
and always choose iodised salt! Reading food labels is important as it will give us an
understanding of the product that we wish to
consume. Most products label salt as sodium.
Follow these salt ps, they are sure to make a
difference.
Low salt products* ≤100mg of sodium
(Purchase these per 100g serving
products regularly.)
High salt products ≥600mg of sodium
per 100g serving
14Out and About
The Oxpecker Trail Run and Berg and Bush
It was a busy May and June for event catering.
The Oxpecker Trail Run, South Africa's top two-day
trail running event was held over three consecu ve
weekends in the picturesque Winterton in the
foothills of the Drakensberg mountains. Meals were
served to over one thousand athletes three mes a
day, together with an on tap refreshment tent
available from 6am to 8pm. The catering team
deserve all credit for the delectable menus, the
dietary preferences catered for and the delicious
spread of teas, fresh juices, healthy snacks and all
other nutri onal goodness that athletes require.
As a novice volunteer for but one weekend, this was a All day hot chocolate
work experience of note into the opera ons of large
scale catering. An 18-hour work day for the team, a
crispy start to the mornings and (crispier) end to the member, assembling the 'donut wheel of delight' and
work evenings, the camaraderie, adherence to C-19 all whilst consistently preparing first class meals for
protocols, me to bake a birthday cake for a staff the athletes, and planning for the next…
Prepping for . . . The Donut Wheel of Delight!
15“I a ended the Red Billed Ox Pecker Trail Run this “I was at Oxpecker this weekend and I was BLOWN
weekend and wanted to commend your team on the AWAY by your amazing catering.
delicious meals that were served at the event . I am
vegetarian and was very impressed at the selec on Fresh, healthy, varied, well presented, tasty food.
of food available for me to eat. Every meal was excellent. Absolutely excellent.
I had the most delicious vegetarian bean burger Well done to your team!!
yesterday and wanted to find out if you are willing to
share the recipe with me. If so, could you kindly send I am in the events industry and I really do
it to me on email. understand the efforts behind the scenes in
providing such high quality food. I will most
Well done on providing an assortment of delicious certainly contact you if the opportunity presents
meals for such a big crowd.” itself.”
Best wishes, Regards
Lois O Traci M
Hot on the heels was the Grindrod Bank Berg and
Bush Mountain Biking and Trail Run held in June 2021.
This me round required catering for approximately
2500 riders over three weekends. Another huge
success!
Regre ably, the last biking trail scheduled for 25 – 27
June was cancelled due to adjusted Level 4 Covid-19
protocols.
Our grateful thanks to the organisers of two
excep onal events.
Capitol Caterers' ladies always
smiling..whatever the me of day.
16Winter Warmer Recipe
Penny Parsons is one of our Area Managers with a rooted sense of humour to tantalise one's tastebuds with
aroma c aromas and the comfor ng wa of freshly baked breads. Finding reason to visit the demo kitchen
when new recipes are being tested or old favourites rustled up for pleasure is no challenge for us in the
adjoining administra ve building. The invi ng smells scream “welcome!” Enjoy Penny's recipe – it is a winner.
Penny's Beef Steak Method
and Potato Pie • In a large pot brown very well the beef cubes and onions
• Once browned, add stock cubes and parsley. Cover and simmer for approx.
Ingredients
30 mins
1 kg rump steak – cubed
2 onions – chopped • Add cubed potato and boil further un l cooked
2 potatoes – cubed • Thicken with cornflour
2 beef stock cubes
• Line a pie dish with the pastry
1 teaspoon dried
chopped parsley • Fill with the pie filling and top with pastry
Cornflour for thickening • Seal edges with water and brush with beaten egg
2 rolls ready to use pastry
• Make a small hole in the top to keep the pastry crisp
1 egg
• Bake at 180°C un l bo om pastry is cooked and pie top is browned.
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