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moser is cooking - but this time
we mean business!
Not that we're not good cooks, mind - we always manage to rustle up a little something tasty for a gourmet afternoon in mosers' garden. But to be shown how to cut up a duck by the master celebrity chef, Bernhard Reiser, - now that takes things to a whole new level. So you can imagine how much fun it was when the secret of the moser Christmas party was finally revealed on 10.12.07 at the "Weingut am Stein", the winery at the heart of the famous Würzburg Stein vineyards. No, we were not going to be celebrating in the restaurant, but in the kitchen of the winery!
We were thrown straight in at the deep end and were soon cutting, peeling chopping, stirring and tasting with the gourmet chef, who was awarded a Michelin star in 1996. It was a very steep learning curve ... from filleting a sea bass, to cutting up and preparing a duck (crack!), through to the art of stirring yolk into nougat milk. And of course at the end we were allowed to indulge in the fruits of our labor, well, what can we say: it was delicious! And Bernhard Reiser also declared himself pleased with our endeavors (although we did ask ourselves why he didn't want to eat with us??).
And the icing on the cake, so to speak, was the wonderful music of Scotty Riggins who kept us entertained all evening and totally impressed us with his talent for improvisation. The excellent GWF wine made sure that the team remained in high spirits until late in the evening. All in all, it was a wonderful evening and a very enjoyable Christmas party!
The moser-is-cooking menu:
Sea bass with chilli-ginger vinaigrette and fried mushrooms
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Braised and roast duck with fig confit and gratinée potatoes
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Nougat ice cream with citrus fruits and mulled wine zabaglione
And if you want to see the movie version!
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