Yes, it's actually having again 1 year ago that we from the traditional gala dinner reported the beach Hotel Sonnenburg in Kühlungsborn . And again this year, Alexander Zollner another 50 regulars invited to a culinary feast. This time there was a Mediterranean menu with wines from Portugal on the menu. we had last year to log on to this or that place a small criticism, this year we are still speechless ... and that in the most positive sense!
We enjoyed a menu, after which we can define the word "treat" again. Incredible flavors, quality ingredients, elaborate recipes, fine spices, all in a wonderfully successful vote on the wines of the evening, us wine lovers and connoisseurs Manfred Zaddach brought near. Long story - short: we are here no longer you stretch on the rack and give you detailed information about the entire menu:
first Starter: Ciabbatta with salted butter and lard from the goose liver Fresh bread and two spreads which, although simple, but the more subtle flavor. For us as a lover of small spreads, but perfect!
second Amuse england from the molecular gastronomy ... molecular gastronomy the Catalan chef Ferran Adria made this type of food preparation and socially acceptable now experimenting in cooling Born with the chemistry set. For our chef, Schwabe had created a tomato jelly on mozzarella, which crashed in the mouth and bitzelte and as sure a lot of reminding of us of the crackers of our childhood, and an excellent swordfish tartare with herbs, which was crowned by a cap finest basil foam.
third Artichoke salad with rabbit (or guinea fowl) Yes, even to the squeamish was taken into account. As our table partners have noted already in the run to be able to eat rabbit meat, was responded promptly. They got a tender breast of guinea fowl, which was praised to the skies.
The artichoke salad was very tasty and fresh, while the rabbit meat, unfortunately, turned out a bit dry and firm, the flavor was very good.
4th Match of the quail filled Whether with a farce of duck foie gras with truffles, a tiny egg on shitake mushrooms, or a quail breast on potato-mushroom purée ... this course was in all the flavors incredibly finely tuned and fitted perfectly into this season .
5th Bean soup with Pata Negra Small Food Science: Pata Negra Jamon Iberico, or is a special ham Ibericoschwein. Since Ibericoschweine usually have a black claw, also known as this ham Jamón de Pata Negra (black-mouth ham). The animals are usually free-running grazing pigs are kept in cork oak groves and and acorns fattened, which gives the meat its special flavor.
Also this course fits in perfectly with the cool season and was very successful for us the elegant version of a white bean soup. Even with another ham, we could us this soup imagine just fine on the normal season ticket.
6th Spicy Gemüsecanneloni
He lives in the eastern Atlantic ranging from South Africa to Norway , the Mediterranean and Black Seas , and the Pacific to Australia , Japa and New Zealand. His trademark is a round, black, often yellow-edged spot. According to legend, this is a fingerprint of the Apostle Peter. This is the fish a gold coin have pulled out of the mouth. Hence the name Peter Fish.
may sound unusual, the combination of beetroot, rice and fish also: This course was given by all of us absolute top marks and a thick WOW! top. The flavors were incredibly finely tuned to the exquisite white wine is almost perfect!
8th Mango Sorbet with Erbeerkaviar Ah yes ... the molecular construction of box it was the chef of the house but really angetan.Und he proffered his guests a taste very fresh mango sorbet with tiny strawberry beads ... caviar similar in shape, sweet taste and a Decoration with a basil leaf that looked not only good to but also fit well with the fruity stuff, because although you do not really mitisst the Speisedeko, we have tried ... Yummy!
9th Wagyurind to Mediterranean vegetables Since we had something quite extraordinary spectacular on the plate.
For the meat of Kobe beef is always concerned with many superlatives. Rightly so, because after all, these are the most expensive and exclusive domestic cattle worldwide. For chefs and gourmets epitome culinary luxury.
The consistency of the meat was new to us, as a piece marbled meat on our plates was that looked true, fixed as it would be more. But nil: the next WOW! of the evening ... reverent silence at our table (and that's saying something) ... That was the sweetest temptation since the beef!
And because of this court so is a particular specialty, we must necessarily have to insert a short digression:
named after the animal was originally the Japanese region Kobe. Since the original Kobe beef is not exported from Japan, Germany Nachzüchtungen (Australia, USA, Europe) available, which are called Wagyurinder. The meat of the Wagyu cattle is slightly cheaper than the original, in Germany it is available for around 150 euros per kilo.
But why is this particular meat so special?
The secret is in the breeding, which is made on the basis of a special method and. Sun is only administered to cattle concentrate feed consisting of cereals, beet, potatoes and alfalfa sprouts. We do not use artificial growth hormones and no antibiotics to prevent disease are used.
The cattle are kept free range in spacious enclosures. The highlight is the daily Massage, which allows the farmer to come each Beef. With a special glove, the animal is massaged two to three hours, while simultaneously sprayed with rice wine. By means of this method is the beef of fat dressing that is responsible for the tenderness of the meat. In addition, the animals beer (or wine) to drink, especially on humid days it may well be up to two bottles per cow. The alcohol stimulates the appetite and makes sure that the animals sufficient food even on hot days.
The Kobe or Wagyurind needed on average three times as much time as a conventional cattle ready for slaughter until it is. Because of these special treatments, and the enormous time required to justify the price of meat. Even by the low supply and high demand the price will be driven further into the air.
10th Pot with dumplings Kum quats and orange sauce Again a WOW! Coupled with a 10-year-old Madeira was another taste of this transition peak, he said, but such a sweet tooth and the desserts do not like so much alike. The fluffy dumplings and neutral, a fruity sauce and tangy fresh kumquats. For this purpose a schnapsig-sweet Madeira with a great plum note.
11th cheese was around the Mediterranean As every year, now something for the lover of the heartier desserts. 4 fine cheeses with 3 delicious dips. Each specialty was advised by itself, a small i-dots on the previous dishes, but in combination wiedermal very tasty and nice, round end of a successful gala dinners.
12th Coffee & Chocolates The espresso was just right at this point and although we seemed ready to burst, we had to try the fine chocolates that we did not have to share this year ... it was all his own little plate with the small delicious sins.
For all curious wine lovers among our readers this time we made exactly the wines under the magnifying glass and do not you longer in suspense:
Port Tonic
White Port and tonic water ... a refreshing aperitif on the other, we can imagine quite excellent in the summer.
Evel Branco - Douro - Real Companhia Velha - 2008
- much acid
- intense flavor, apple flavor, slightly "kellerig"
- something severe
Quinta de Lixa - "Loureiro (Laurel) - Vinho Verde - 2008
- very light, low acidity (6.8 g)
- from the north of Spain. Peninsula
- mild flavors, such as star fruit
Redoma branco - Douro - Nieporte Vinhos - 2008
- our uncrowned favorite
- very little acid (5 g)
- fresh and soft
- flavors like yellow pear, vanilla and white chocolate
Conde de Reserva Vimoso - Ribatejano - Sociedade de Vinhos-Falua - 2003
- 12 months in Barrique
- Winter wine
beautiful - very rich flavors
- ostensibly for wild berries, eucalyptus and rosemary
- finish later, caramel, coffee and chocolate
Malvasia 10 Years old - Madeira - Vinhos Justino Henriques
- sweet and schnapsig
- delicious plum flavor
- good counterpart to desserts
Medronho
From the undergrowth of many Mediterranean forests of the red lights of ordinary arbutus, Arbutus unedo. In the Algarve, they are processed into a characteristic of the region schnapps. The production of the high-percentage is simple: To 10 kg of fruit is one of 3 liters of water and leave the whole 20 days available for fermentation, before the fire is distilled. The result is about 1 liter of clear liquor.
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