KOCHGEFLÜSTER - cooking whispers
November 20th, 2005

cooking whispers really doesn’t quite cut it – I’m not sure there is an adequate way to translate this title, thinking about it, I’m not even sure it’s a regular German expression. Anyway, someone must have thought of something when he or she named this years inaugural culinary event on the Praterinsel between Haidhausen & Lehel. What Kochgeflüster essentially comprised was a mix of food and wine sampling from different regions worldwide and watching seasoned, even awarded chefs cook live.

2005 KOCHGEFLÜSTER

The location couldn’t have been chosen any better, objectively and from my own selfish perspective: from our apartment merely 10 minutes walk, in beautiful vaults on a tiny island (Praterinsel) surrounded by the Isar.

The vaults

The Vaults

Out of all scheduled performances, seminars and happenings, one we definitely did not want to miss out on was the show cooking with Hans Haas from Tantris, Holger Stromberg G*, Hans Jörg Bachmeier from Blauer Bock.

Show cooking at its best

Holger Stromberg

With Holger Stromberg the event organizer had also invited a representative of the “Junge Wilde” – an innovative association of young chefs in Germany. All collaboratively working together, creating wonderful and tasty courses including venison, trout and calf’s head.

The venison, seared and then cooked at low temperature together with the Udon noodles tossed in a white port marinated (over night) dried fruits sauce was excellent. Everything cooked to perfection, they still took the time to answer any of the audience’s questions – we even got clear hints, as to where they prefer to buy their meat.

Venison

A couple of feet away Hans Haas (decorated with 2 Michelin stars) prepared a low temperature cooked trout with leek potato puree in a brown butter sauce. This dish was unreal (fantastic!) and he made it look so easy, on the other hand not everything was made from scratch – they came well prepared and thus saved a few steps ;)

Hans Haas

Hans Haas

Trout with leek potato puree

Hans Jörg Bachmeier worked on the calf’s head, which indeed looked very well prepared as well, but didn’t exactly line up with what we were in the mood for…

Hans Jörg Bachmeier

To go with the food we sampled something sparkling…which in no time made us a little tipsy… need I say more?

Champagne tasting

Having visited quite a few culinary events here in Munich and close-by, I can safely say that this one was one of the best, if not the best. Well picked premises, extensive wine and food selections (that would easily have justified a second visit), combined with enthusiastic chefs presenting mouth watering dishes. We’ll be back next year, that is a given (provided there’ll be a 2006 event, that is).

R A N D O M I M P R E S S I O N S

Kids - playing with food

Table decoration

Bottles of delicious liqueur

Lots of glasses

Bread samples

Comments

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2005

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2005

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2005

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2005

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2005

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