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Look forward to a fantastic 7-course meal.
Advance notice: „Meat Bliss“ at the GAGGENAU showroom in Munich – It's that time again, and the Gaggenau culinary events are entering their next round. You can read about my experiences with Gaggenau so far (showroom presentation, 7-course menu by Bobby Bräuer, 10-course menu by Christian Jürgens) here. here.The next event is just around the corner, and I've asked around to find out what participants can expect. „"Meat Bliss – Top-Quality Local Meat and Its History"“ will be on Monday, July 1, 2019 - also in the Gaggenau showroom – take place. – This time, the Gaggenau culinary event will also feature a Seven-course menu, also plenty Knowledge about meat, its origin, quality and history with. Also Experts in the field will be present.
Gaggenau culinary event in July: Meat Bliss
For those who like to know where their food, or rather their meat, comes from and how it's produced, the upcoming "Meat Journey," launching in Gaggenau at the beginning of July 2019, together with several professionals and producers from the meat industry and participating guests, should be of great interest. The finest meat breeds thriving in the region will be prepared: three rare meat specialties in two different cuts each, as well as six different cooking methods – all right before the guests' eyes. You'll enjoy South Tyrolean Wagyu, German Iberico pork, and the almost extinct "Sprinzen" breed from the Puster Valley – which, in my opinion, is even more flavorful than Angus beef.
The "Meat Bliss" event also offers a wealth of expert knowledge.
This time, it's not just about sitting down and dining; the producers themselves will be there to share their stories. Gaggenau and Fleischglück are deliberately offering a glimpse behind the scenes at this joint culinary event, revealing the faces behind the delicacies on your plate. "Our goal is to bring meat lovers even closer to the culinary delight of meat. That's why the producers will be personally present during the meal, sharing their unique philosophies of meat production and their thoughts on animal husbandry, breeding, and quality meat between courses," explains the team from Fleischglück magazine, which is organizing this event in partnership with Gaggenau. They continue, "We are confident that this evening will give interested guests and gourmets an even deeper connection to the product and a better understanding of what they are eating. This background knowledge will sharpen their awareness and enhance their enjoyment." Also present will be Valentin Vögele, who will skillfully integrate the six different cuts mentioned into the menu specially developed for this evening.
Cooking will once again take place in a private setting in the Gaggenau showroom.
Also of interest: At the Gaggenau culinary event "Fleischglück" (Meat Bliss), only top-quality meat from Münsterland and South Tyrol is served – premium Iberico pork from near Osnabrück, Wagyu beef from the Dolomites, and the extremely rare and special Pustertaler Sprinze (a breed of cattle). So look forward to a culinary highlight that is extremely rare, if not unique in this region.
And what will be served? (The menu)
If you prefer to be surprised, you should stop reading now, or skip to the end of the article and reserve a spot for yourself (and your loved one). What follows is a rough preview of the menu that will be served to you as a guest on Monday evening, July 1st, 2019: 1st gear: Sprinkle beef rump, onsen egg, spinach, pecorino; 2nd gear: Wagyu Flank, Eggplant, Parmesan, Rosemary; 3rd gear: Iberico Secreto, tomato, hazelnut, thyme; 4th gear: Wagyu beef shoulder, Jerusalem artichoke, currant; 5th gear: Iberico pork loin, onions, apple, walnut; 6th gear: Sprinze Flat Iron steak, fried potatoes, jus, shallot; 7th gear: Woodruff, hay milk, buffalo milk, wild strawberry
A look at the participating producers
Stefan Rottensteiner with his Wagyu cattle
The highly marbled Wagyu beef served comes from the South Tyrolean Alps. Stefan Rottensteiner Responsible for this. For the past eight years, he has been breeding purebred Wagyu cattle at an altitude of 1,200 meters – the same breed that produces the coveted Japanese Kobe beef. His breeding program in the Alpine region prioritizes animal welfare above all else. Stefan Rottensteiner's cattle are raised in a mother-cow system and are only fed grain in their final months. You can learn firsthand how this enhances the flavor and quality of the meat. The farm now also produces grass-fed Wagyu beef. You can find out more about this on-site while you, as a guest, sample exclusive cuts of South Tyrolean Wagyu beef.
Christian Vincke breeds high-quality Iberico pigs.
The „Iberico Westfalia“ from Münsterland was reported in the evening. Christian Vincke. He begins by telling us that the Cerdo Ibérico is a globally popular breed whose meat, until now, had to be imported from the oak groves of the Iberian Peninsula. Now, the first German producers have taken the initiative to breed this precious and rare breed. Christian Vincke, with his breeding program and years of family-run pig farming, is one of the pioneers of German Iberico meat producers. Christian Vincke will explain how this works and how he succeeds in optimally maintaining a breed that was originally purely Spanish in Germany at the Gaggenau culinary event.
Have you ever tried "Sprinzen"?
Thomas Mair From Olang, however, comes a report about the endangered "Pustertaler Sprinzen" breed of cattle. In the 18th century, these cattle were considered one of the best meat breeds in the entire kingdom. However, due to political events and economic upheavals, this once highly sought-after breed of livestock was pushed back and almost eradicated. A few animals survived, though, and the breed is currently experiencing a renaissance in its valley of origin. Thomas Mair runs a South Tyrolean specialty butcher shop and, together with local farmers, is succeeding in bringing this old cattle breed back into the spotlight. You can find out what makes the meat so special and whether it really tastes that special on July 1st.
Intrigued? – I can understand that. Below you'll find the link that will take you to the Gaggenau website, including the booking option. Enjoy your visit! "Meat Bliss" is also a great gift idea if you're currently looking for something special.
+++ This article was created in cooperation with Gaggenau. Thank you! +++
GAGGENAU Showroom Munich | Arabellastraße 30a, 81925 Munich
Website (Gaggenau) | Website / Article about “Meat Bliss“
Details: Gaggenau Showroom | Changing, exclusive cooking events with renowned Michelin-starred chefs and exciting culinary themes
Cooking event in July„Meat Bliss – Top-Quality Local Meat and Its History“ on July 1, 2019 from 6 pm to 11 pm, a 7-course menu
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Pictures:
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- Stefan Rottenmayer with his cattle
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- Have you tried it yet?
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- Cooking will once again take place in a private setting in the Gaggenau showroom.
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- The "Meat Bliss" event also offers a wealth of expert knowledge.
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- Christian breeds high-quality Iberico pigs.
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