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.
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.
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.
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.
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 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…
To go with the food we sampled something sparkling…which in no time made us a little tipsy… need I say more?
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
Great pictures, I especially love the ones showing the chefs in action, nicely captured!
hi,
gorgeous photography - as always! can you give me a hint as to which steps you took to create the subtle sepia-effect?
thanks,
kaschmir
Wieder mal ein superschön illustrierter Beitrag! Die Veranstaltung hätte uns auch interessiert - leider hatten wir am Wochenende keine Zeit.
Schade, das Event haben wir leider verpasst, den Bildern nach zu urteilen wäre es einen Besuch wert gewesen. Wurde es im Vorfeld denn beworben? Super Seite übrigens :)
What a gorgeous event, beautifully captured. The photography is wonderful - so very evocative! It is a memorable series.
I really like the pics with the brown tint. It must be back in fashion as I got a book with such brown pictures in it. Very nice!
What a savory sounding event! Love the photos, especially the one with the kids. Looks like they had a good time, too.
Paz
Looks like a fun event! I'm pretty much living in the middle of nowhere, sadly there are no interesting events taking place just around the corner:( Thanks for your beautiful pictures and impressions!
so beautiful pics!
Kaschmir, Dreska, The sepia-effect was done in post-processing, ie. Photoshop. There is more than one way to create this effect, the one used here is, in a nutshell: add another layer, colored in the sepia tone of your choice and blend both (this one and your picture/background layer) using “overlay” mode.
Tubany, Due to the rather low lighting and not having a tripod at our disposal it wasn’t all that easy, especially not with the chefs moving at high speed from place to place.
Petra, Mika, Vielen Dank! Vielleicht klappt es das nächste Mal? Wir hatten auch nur durch Zufall davon erfahren, haben’s aber wirklich nicht bereut ;)
Paz, Absolutely! The first event of this kind we went to that really did consider their younger audience in the sense of providing special areas/stands allowing them to learn about various types of food, seeds, tastes and were able to sample, too.
Dear Nicky & Oliver, Thank you for the lovely photographs. Do you know of any events like these in Nuremberg? Or rec's for finding the best food experiences with the Christmas markets everywhere? I guess that's another post...
I missed out on this, which is a shame because, not only does it look lovely and scrumptious ... it's only five minutes from home!
what camera do you use? I wish I was in munich right about now...
Toll, dass euch Kochgeflüster gefallen hat. Gerne werde ich euch mitteilen, wenn wir dieses Event wieder veranstalten. Sind übrigens ganz tolle Bilder, die Ihr auf der Praterinsel geschossen habt. Danke...und auf ein Neues im November 2006.
Great to hear from you that you've enjoyed "Kochgeflüster"!
I'll gladly inform you about the date of "Kochgeflüster 2006".
And thanks for the marvelous and artful pictures you've taken. See you again on "Praterinsel" in November 2006, Thomas.
I just came from a great dinner, but it can't really compete with this. The cooking and the space just look amazing. I wish I were there….