RECAP | FOOD ZURICH 2019
Opening Party @ Jelmoli FOOD MARKET
With the FOOD ZURICH Opening Party 2019 at the Jelmoli FOOD MARKET, the legendary food festival started into the 4th edition and once again heralded the following 11 culinary festival days in a proper way.
8 well-known chefs and the FOOD MARKET specialists demonstrated their culinary skills and conjured up delightful highlights. Top addresses such as Atlantis by Giardino, Baur au Lac, Storchen Zürich, Park Hyatt Zürich, The Dolder Grand and Widder Hotel spoiled the guests as well as young talents of the Foundation Fundaziun Uccelin. The motto "Pairing" was implemented in a variety of creative ways and led to many taste sensations.
Contact: Jelmoli FOOD MARKET Seidengasse 1 8001 Zürich Website: www.jelmoli.ch/gastro-food-market/
Dine under the Stars @ Restaurant Hide & Seek
The Restaurant Hide & Seek of the Hotel Atlantis by Giardino celebrated finest cuisine with a culinary experience called Dine under the Stars. A modern, Ayurveda-inspired four-course dinner, made this event an unforgettable evening full of romantic treats. Unfortunately the weather has put a stop to our plans, but nevertheless we could spend a wonderful evening in the beautiful restaurant.
Bake Italian @ La Pinseria
Pizza was yesterday: Top Sardinian Chef Giovanni Melis was teaming up with Alessandro Ibba from the famous Iginio Massari cooking school to show us how to conjure up the best Pinsa Romanas – a delicacy from ancient Rome that is reinterpreted today and enjoying a renaissance particularly in Italy. The Pinsa may look like a pizza, but it’s far from it: Toppings are traditionally added after baking, and the dough is more easily digestible thanks to a longer rising time and healthier ingredients. Also part of the workshop was how to use different types of flour, whip up a sourdough and bake without yeast. Well that, and having lots fun preparing and baking with kindred spirits.
Pop-up Fire Kitchen @ Zum Alten Bahnhof Letten
The historical Bahnhof Letten railway station was popping up as a restaurant par excellence during FOOD ZURICH 2019: Where trains once chugged through, top Chef Chris Züger and his team were barbecuing a down-home, multiple-course menu on several fire rings. For the ingredients, the kitchen crew went on a road trip across the Grisons – all the way from Bündner Herrschaft to Prättigau, through Mittelbünden and Val Poschiavo down to Misox, where they visited local producers and brought back a big backpack full of carefully curated specialties – all combined for an exquisite feast: from an apéro to goat cheese from the region that brings back memories of fresh mountain spring water, lush Alpine meadows and bright sunshine. Definitely a favourite!