We ate, we sweated, we drank, we ate, we sweated, drank some more, and then we even learned a few things. On a hot Saturday afternoon, the South African style cookout at Katuah Market brought together a nice assortment of people- out-of-towners that caught wind of this "exotic bbq happening", locals who just happened to be going grocery shopping that afternoon, die-hard foodies, and some native South Africans that now call Asheville home. We learned a lot about South African wines at Jim Clarke's masterclass. I may have missed it, but I wish Chef Hugo Uys would have talked to us about the food. I left a little before the event was over, so maybe I missed it. Feel free to comment below.   Here are a few things we learned about South African wines: South Africa's favorite wine is Sauvignon Blanc. Their Sauvignon Blancs are well balanced, easy to drink, and very smooth on the nose. But, 90% 19% of what they produce is Chenin Blanc. They make more than the rest of the world combined.  South Africa boasts 65% of the world's fair trade wineries. We sampled the Fairvalley Pinotage, whose winery is one-third worker owned. Very cool.  Pinotage goes great with ribs!   Here's the menu- Boere Wors Rolls (sausage rolls)- with a peach ginger chutney Pap Croquette- South African maize with mozzarella, tomato, onion and mushrooms, with a black cherry chutney (these were unbelievably good!! Pork Ribs- marinated in a secret South African marinade for 24 hours Grilled Peri Peri Shrimp Avocado Ritz- spicy shrimp with avocado and creamy seafood sauce Grilled Corn Salad- grilled corn, hydrated raisins, Granny Smith apples, and feta cheese with a mint basil vinaigrette Curry Bean Salad- pickled string beans in a curry sauce South African Grilled Cheese Sandwiches- Texas-style sliced bread, grilled sweet onion, tomato, pimento cheese, and a tomato sour-cherry chutney (Chef Hugo's little nod to the American South, I presume) Ystervarkies- sponge cake dipped in orange scented coco sauce rolled in coconut flakes   Let's do it again soon!