With millions of households around the world struggling to have enough to eat, and millions of tons of food being tossed in the garbage, food waste is a serious environmental and economic issue. Once again, Frau Gerolds Garten wants to draw attention to this problem with its annual recurring pop-up event “Rübis & Stübis”. This year, four food experts from Zurich will show us how to make delicious and creative dishes out of unsaleable raw products without producing leftovers. The four guest chefs will give us a glimpse of their culinary knowledge with creating a three-course menu in the Winterstube, a wooden cabin at Gerolds Garten. The Winterstube is furnished very cozily and with much love to detail. A wood-fired oven with a lounge area creates a warm atmosphere and forms the centerpiece of the cabin. Blackboards show interesting facts about food waste in meaningful and artistic ways.
The first week of the 2018 edition of “Rübis & Stübis” has started with Globus foodscout Richard Kägi, in company with the kitchen crew of Gerolds Garten around Marcel Oesterreich. We were, of course, very curious about what this evening would bring.
Rübis & Stübis offers two menus: one composed by the guest chef and an alternative menu created by Frau Gerold. As an appetizer, Richard Kägi serves a gently cooked boiling fowl in the form of a soup, combining the meat with its own broth. He serves it with lemon oil and steamed fennel, which he processes together with the leaves. For the main course, the food-scout recycles everyday leftovers to an salubrious celery lasagna, in which, for example, the dough consists of residues of pasta dough. For dessert there is a classic British dish called bread and butter pudding, which is typically made from old bread.
If you don't like certain ingredients, you can put together your menu with alternative dishes. We decided on this variant and we weren’t disappointed. For starters, we had a fish (by-catch) and a vegetable tatar, both with bread salad with bread from the previous day.
For the main course, we decided to try the sous vide cooked boiling fowl, with a crust of bread from the day before as well, parsley pesto and a combination of sweet potato puree and cuts.
For dessert we had a threesome of the overripe banana and a brownie crumble with pear, milk ice cream and caramel.
The plates were really enchanting and tasted really good. We were impressed by the creativity of the dishes, everything was unique in its kind. The idea of cooking and eating more consciously is great, as a sustainable lifestyle starts with food. Rübis & Stübis is worth a visit and a truly valuable experience for everyone.
Frau Gerolds Garten
Tel: +41 78 971 67 64
Duration: 5th to 31st March 2018
Monday to Saturday from 18.00 to 0.00
Richard Kägi from 5th to 10th March
Bugs & Spices from 12th to 17th March
Susanne Tobler from 19th to 24th March
Esther Kern from 26th to 31st March
Three-course menu CHF 56.50
Starters: from CHF 14.50 to CHF 16.50
Main courses: from CHF 28.50 to CHF 32.00
Desserts: from CHF 12.50 to CHF 14.50