the festive gala dinner
„The best at the end“ is the credo of the closing gala at the eat!Berlin Festival. And so, once again this year, the chefs gave their best to conjure up an all-around coherent menu on the plates of the guests.
Our kitchen crew around Chef de Cuisine Wolfgang Keller shared the countertops with guest chefs Tom Wickboldt from „Kulmeck“ in Heringsdorf, Steven Zeidler from „Bricole“ in Prenzlauer Berg and Philipp Liebisch from Ritter von Kempski in Südharz and were responsible for the appetizer and dessert. A 5‑course menu with wine accompaniment was served:
„Caesar Salad“ – lettuce heart, parmesan, tomato, caper.
„Roscoff Onion“ – organic mountain cheese, truffle, lightly bound essence, beet gel, pickled chive blossom
Confit winter cod, mussel, beurre blanc, pickled pointed cabbage
Highland veal, parsley root, Brussels sprouts
Opera of chocolate and coffee, pumpkin seed ice cream and pumpkin salad
The feedback from the gourmets present could not have been better. Our kitchen crew was especially pleased with the praise of the guest chefs for their hospitality. The atmosphere among the almost 30 chefs was characterized by professionalism and pleasure in working together. The guest chefs were deeply impressed by the way our AXICA kitchen crew worked: five courses of 170 portions each, prepared to perfection in star quality – this was worth a round of applause among colleagues at the end of the evening – supported by the guests in the hall. In addition, there was a smooth, cordial service and by the festival director Bernhard Moser highly self-selected matching wines to the menu.
The moderation had taken over this year the Drag-Queen Sheila wolf. The evening’s award winners were Hans Haas for his life’s work and Florian Glauert for the most popular event of 2022.
Photos: eat!Berlin
More information about the festival at: EAT-BERLIN.DE
