Fair cooking night 2015 – May 14, 2015
“Asparagus & sprouts “
The past 6 editions of the fair cooking nights in Bolzano (2x Eurac), Bressanone (3x Cooking School, Emma Hellenstainer) and the fair cooking day in Teodone/Brunico had been a big success. The upcoming edition, fair cooking night, takes place on May 14, 2015 at the Cooking School Emma Hellenstainer, Bressanone. It is organized by the Weltläden Südtirol (Fair Trade Shops), the fair cooking partner restaurants and the Cooking School Emma Hellenstainer of Bressanone.
Fair Cooking is a joined project of the South Tyrolean gourmet restaurants and the South Tyrolean Fair Trade shops. The products from CTM altromercato, which are sold in the stores, are used as ingredients by the selected chefs in their restaurants. All participating restaurants fill their menu all over the year with new delicious dishes with fair trade ingredients.Fair cooking wants to promote the philosophy, the quality of Fair Trade products and of course increase the respect towards our food producers.
The culinary topic of the upcoming edition is “Asparagus & sprouts“. It serves as basis and starting point for the 9-course menu, which can be tasted in the teaching kitchens of the school. The menu includes local products such as: the famous asparagus Margarete of Terlano, fresh fish Schiefer from Val Sarentino, WippLamb and organic milk products from the dairy farm Brimi.
The night will be completed by the presence of 5 South Tyrolean wineries (Bolzano, Erste+Neue, Abbazia di Novacella, Valle Isarco and Kettmair). Coffee Schreyögg shows the exciting world of coffee .
PARTICIPATING CHEFS AND THEIR DISHES
Egon Heiss | Restaurant “ALPES” – Bad Schörgau Sarntal | Sarentino
Free-range egg from Val Sarentino with Sicilian almonds*, white asparagus, pea sprouts, bear leek, smoked pork filet from the Unterkranzer farm
Armin Mairhofer | Catering hannah&elia | Bressanone
Sandalwood* marinated shrimps, asparagus with passion fruit dressing and elderflowers
Helmut Bachmann | Cooking School E. Hellenstainer | Bressanone
Ricotta-quinoa*-ravioli with onion sprouts butter, fried capers, cress and burrata (cheese)
Gottfried Messner | Restaurant Braunwirt | Sarentino
Bear leek stuffed gnocchi* with asparagus, fresh sprouts and mousse of „Bolzano sauce“* (typical egg-based sauce with fresh chives)
Karl Baumgartner | Restaurant Schöneck | Falzes
Steamed native speckled trout, green asparagus cream and dandelion-coffee*-mayonnaise, poached quail egg
Burkhard Bacher | Restaurant Kleine Flamme | Vipiteno
Roastet mountain trout tartar „ sweet–spicy“*, monkswort & sesame*, Venere rice-cream, smoked pepper oil*
Peter Girtler | Romantikhotel Staffler | Mules
Ragout* of WippLamb with asparagus, asparagus foam and wild sprouts
Artur Widmann | Cooking School E. Hellenstainer | Bressanone
Coconut*-asparagus ice cream, caramel mousse, mango, almond chips
Hubert Oberhollenzer | Cooking School E. Hellenstainer | Bressanone
Ginger mousse with chocolate* crumble and vanilla* parfait
Thursday, May 14, 2015
7.30 pm – 11.30 pm
68 € for the 9 course menu, beverages included. Save your ticket now. Limited numbers of participants.
E firstname.lastname@example.org – T +39 0474 370 404
Address: Cooking School Emma Hellenstainer – Via del Laghetto 9, 39042 Bressanone – Italy – Province of Bolzano (BZ)