AXICA CATERING @ BERLIN FOOD WEEK
AXICA CATERING was present at the Berlin Food Week for the first time this year and provided the culinary opening of the industry event at the Berlin Food Night held at Kraftwerk Mitte on 28 September 2015.
Gorden Peter, AXICA CATERING‘s Executive Chef de Cuisine, together with The Taste winner and TV chef Felicitas Then, up-and-coming star Anton Michel (“Anton kocht”), the banana bread bakers from “be bananas”, Ash Lee from the Chinese supper club Chi Fan, and ORA’s Christoph Mack, created a “flying service” menu which both showcased the strengths of each chef and did justice to the evening’s intention to avoid food waste entirely.
The temporary team of chefs met back in the summer at AXICA’s professional kitchen to work together on ideas for “leftover cooking”. The result was a menu in which each of the young chefs was responsible for one course:
The first course was a spent grain bread with carrot by Christoph Mack. The handmade bread was baked with spent grain, a residual product of the brewing process. In the second course, Ash Lee’s pigs’ ears with watermelon, only the white of the watermelon was used in the salad, along with finely sliced pigs’ ears – piquant, with Chinese seasoning.
Anton Michel prepared a trout à la meunière for the third course, using both the whole fish and lemons, potatoes and parsley in their entirety. For the fourth course, fried stewing meat with celeriac by Felicitas Then, the stewing meat was formed into balls and deep-fried, then served on a celeriac puree with celeriac greens. For the banana bread with avocado ice cream – be bananas’ fifth course – Lars Peter and Tim Gudelj used only bananas which wholesalers can no longer sell to the retail market because of minimal bruising. The same was true of the avocado for the ice cream.
The 600 invited guests from the catering, hotel and events industries thus enjoyed a varied and innovative menu from which there was literally nothing left over.
photos: AXICA/Thomas Rafalzyk