BONGUSTO.ORG Adelfos

Tirolo Perbellini

04.11.2008

08:30 Abfahrt nach Valpolicella – Partenza per la Valpolicella – Departure for Valpolicella

 Heute besuchen wir eine der anmutigsten Landschaften Italiens. Mit Bertani und Santa Sofia besichtigen wir zwei der besten Weinproduzenten der Region Valpolicella. Wir sind zu Gast auf dem bekannten Weingut der Familie Begnoni und speisen mittags in der Villa Novare, eine der prächtigsten Villen des Landes, im Besitz von Bertani.
 Oggi visiteremo uno dei paesaggi più incantevoli dell’Italia. Con Bertani e Santa Sofia conosceremo due dei migliori produttori di vini della regione Valpolicella. Saremo ospiti presso il vigneto noto della famiglia Begnoni e pranzeremo presso la villa Novare, una delle ville più formidabili del paese, in possesso di Bertani.
 Today we’ll set off for one of the most enchanting landscapes of whole Italy. With Bertani and Santa Sofia we’ll visit two of the best wine producers of the region Valpolicella. We’ll be guests at the well-known wine-growing estate of family Begnoni and will have lunch at villa Novare, one of the most splendid villas of the country, property of Bertani.

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Castel Vendome

MONTAG – LUNEDÌ – MONDAY
03.11.2008

17:00 – 18:30 Vertikalverkostung des Ornellaia – Degustazione verticale dell’Ornellaia – Ornellaia tasting

 Liebhaber italienischer Weine erwartet heute in der Trenkerstube ein einzigartiges Erlebnis: Zusammen mit dem Önologen Axel Heinz der Tenuta dell’Ornellaia bieten wir eine Vertikalverkostung mehrer Jahrgänge des großen Kultweins Ornellaia.
 Agli amatori dei vini italiani un’esperienza unica nella Trenkerstube: Insieme all’enologo Axel Heinz della Tenuta dell’Ornellaia verra offerta una degustazione verticale di diverse annate del gran vino italiano.
  Enthusiasts of Italian wines will await a unique experience at the Trenkerstube: We offer a tasting of different vintages of the great Italian wine Ornellaia together with the wine specialist Axel Heinz of the Tenuta dell’Ornellaia.

 Weil er gleichermaßen phantasievoll wie logisch durchdacht Klassiker reformiert hat und eine Weltküche schuf, wird Joachim Wissler gerne Avantgardist genannt und international als bester deutscher Koch gelistet. Der mit 3 Michelin Sternen ausgezeichnete Spitzenkoch wird Ihre Feinschmeckernerven heute in glückliche Schwingungen versetzen.
 Dazu kredenzt werden langlebige Weißweine der Kellerei Terlan und edle Rotweine der Tenuta dell’Ornellaia. Rudi Kofler wartet mit Sauvignon Quarz und Südtiroler Weißburgunder auf, Axel Heinz hingegen wird seine Weine Ornellaia und Tenute Nuove präsentieren.

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Michelin N.Y. 2009, Masa 3 Stars, Ducasse 2

3 Stars

Jean Georges

Le Bernardin

Masa

Per Se

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MICHELIN CHINA

Hong Kong and Macau will be the next Asian cities to have their top eateries put on the international culinary map by France’s Michelin guide, the little red book that can make or break a restaurant. 

 
The two cities will each get a guide in December, in English and Chinese, the publisher said Thursday, appearing one year after Michelin took its first step outside Europe and the United States and launched a Tokyo edition that rapidly became a bestseller.

“It is our first step to China,” the guide’s director, Jean-Luc Naret, told reporters here.

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CA’ SAGREDO

I Poliedri di Verdure degli Orti di Sant’Erasmo in Guazzetto Vegetable e profumo di Basilico

Medaglioni d’Astice all’agretto con Cipolla di Tropea, Primizie di Sant’ Erasmo e Sapori liguri

Taglierini alla chitarra con Ragout di Scampi
e Concassè di Pomodoro al Basilico novello leggermente piccanti

Fritto di Scampetti e Calamaretti spillo con tempura di zucchine trombetta, Cipolla di Tropea , Intingolo di Capperi, Cetrioli e Uovo montato all’ Olio di Oliva

Evoluzione del Tiramisù dal Classico al Moderno

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Dining pro-Darfur

Hotel Cipriani

Vini/Wines
Soave San Vincenzo, Anselmi, Veneto - 2007
Merlot del Collio, Marco Felluga, Friuli Venezia Giulia - 2004

Prosciutto di Parma con Perle di Melone
Raw Parma Ham with Pearls of Melon

Taglierini verdi gratinati al Prosciutto
Thin green Noodles with Ham, au gratin

Filetto di San Pietro alle Zucchine
Sautéed John Dory with Courgettes

Puré di Patate alla Mela verde
Pureed Potatoes with raw green Apples dices

Crostata di pesche profumata all’Amaretto
Peach Tart perfumed with Amaretto Liqueur

Caffè
Espresso Coffee 

  Frivolezze del pasticciere
 Friandises

OBAUER

Grauburgunder
Steirische Klassik
2006
Weingut Neumeister

PAPRIKA-MOUSSE TOMATO; TUNA AND LOBSTER

RABBIT-GOOSE LIVER IN ASPIC

Traminer
Grassnitzberg
2005
Weingut Polz

CHAR FROM THE „BLUNTAU“ VALLEY WITH SCALLOPS

Pannobile
Weiss
2004
Weingut Renner

FRESH CHEESE –
PILLOW WITH CRAYFISH

Blaufränkisch
2005
Weingut Krutzler

CAT-FISH WITH CABBAGE;
PEACH AND GINGER

CHESSE

Krutzler
 
Peccatum
2004
Weingut Leberl

„HOLLERKOCH“ HOME-MADE ELDERBERRY DESSERT

Zweigelt
Beerenauslese
2005
Weingut Kracher

FENNEL-RICE-ROULADE WITH GREEN TOMATO-CHUTNEY-ICE-CREAM

BLUEBERRY-DESSERT 

Restaurant-Hotel Obauer
A-5450 Werfen, Markt 46
Tel. +43 (0) 6468 / 52 12-0, Fax DW 12
ok@obauer.com

Lunch with Matthew Gurewitsch

Trial by Fire: Staging Lohengrin at the Maryinsky
A Talk over a Typical Tuscan Lunch with Matthew Gurewitsch At
Osteria del Teatro

This lecture will take place at one of Cortona’s most charming restaurants, Osteria del Teatro. Situated in the heart of Cortona, Osteria del Teatro offers true Tuscan delicacies in a beautiful setting.

Each ticket is reasonably priced at €25 per person which includes a three course meal, a glass of wine and a wild (and funny in parts) story by Matthew Gurewitsch about the staging of Lohengrin at the Maryinsky.

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LONDON AT THE TOP

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Ranking Bocuse d’Or Europe

Stavanger, 2nd July 2008

Special price meat
France 

Special price Fish
France 

Special price Commis
 Estonia Viktor Leshevich

                        1) Norway 838

2) Denmark 796

3) Sweden 769

4) France 754

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Summer “Fiesolana” open

MILTON NASCIMENTO
AND THE JOBIM TRIO TOGETHER
IN ‘NOVAS BOSSAS’

Tribute to 50 years of bossa nova brings album and international tour

Tom Jobim used to say that Milton Nascimento was the only singer capable of reaching the original pitches of his compositions. Story has it that it was in the town of Diamantina, Minas Gerais, that João Gilberto rehearsed to exhaustion the acoustic guitar beat that would be key to bossa nova’s birth, in Rio de Janeiro. Nothing more appropriate, therefore, than Milton Nascimento joining the Jobim Trio to celebrate the genre’s fiftieth anniversary with the release of the CD ‘Novas Bossas’ and a national tour kicking off March 14th, at Mistura Fina.

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Hi beach

he HI hotel takes over the Forum beach with a new concept
designed by matali crasset called HI beach located on the
Promenade des Anglais, in Nice.
When HI takes over a beach….
Five years after the opening of Hi Hotel, a hotel based a convivial and legible, soft approach of contemporary luxury, Patrick Elouarghi and Philippe Chapelet once again teamed up with matali crasset to create HI beach, an innovative concept that reconciles the simplicity of the pleasures of the beach and the seaside.
As they did for the Hi hotel, the trio has developed a new logic of spaces, a beach where each of usmn will find their own rhythm and well being.
During the day, Hi beach is a complete balneal space which offers high standard services on an exceptional site.

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Bocuse d’Or Europe

International Jury

Placed under the sign of excellence,
the contest jury will be composed of prestigious Chefs of international repute.
Some of the jury members are familiar with cuisine contests, such as three winners of the Bocuse d’Or (Lea LINSTER, 1989 - Bent STIANSEN, 1993 - Mathias DAHLGREN, 1997). Chef Thomas Keller will be the president of honour of the event.

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ALDO SOHM IS THE BEST SOMMELIER WSA IN THE WORLD

 

AND MARCELLO MASI
THE BEST COMMUNICATOR OF WINE AND FOOD

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Fat Duck, Europe Best Sommelier

The Competition of the Best Sommelier Europeen 2008 by ASI
Isa Bal winner

For the first time since the creation of the competition of the
Best Sommelier in Europe,
in 1988, the award returns to a professional wearing the colors of Turkey.

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Magazin one table

Scallops with aubergine cream
& pepper balsamico strawberries

Salmon with wild herbs,
morels & asparagus ragout

Chocolate variation:
chocolate gateau, chocolate mousse, rice tartlet, strawberry-cardamom ice cream

The wines

La petit rose frizzante 2007 wolfgang seher platt

Pinot noir terrassen 2006 fred loimer kamtal

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SLOW FOOD ON FILM

A MUCH-NEEDED FESTIVAL

 BOLOGNA, 7-11 MAY 2008

The Slow Food on Film festival,
the latest venture of the
Bologna Cineteca
in collaboration for the first time with
Slow Food,
will be held 7-11 May 2008 in Bologna.

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50 Best 2008: confirmed germany invasion

Continue reading 50 Best 2008: confirmed germany invasion…

Concours Mondial de Bruxelles 2008

Bordeaux - Aquitaine, 18 - 20th of April

Organized since 1994 & intinerant since 2006, the Concours Mondial de Bruxelles will take place in Bordeaux, in the heart of vineyards among the most prestigious of the world.

250 internationally renowned tasters will be gathered for the occasion to taste nearly 6000 wines and alcohols produced in the four corners of the world.

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Marchesi “Padrino”

The godfather of modern Italian cuisine Gualtiero Marchesi wins the 2008 Lifetime Achievement Award as chosen by Restaurant Magazine.

 The award will be presented at The S.Pellegrino
World’s 50 Best Restaurants Awards ceremony in London on 21 April.

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A MICHELIN STAR for DIDIER ANIES

HEAD CHEF AT THE GRAND-HOTEL DU CAP-FERRAT ***** French Riviera

Thanks to the talent of its new head chef Didier Anies, Meilleur Ouvrier de France 2000, the Grand-Hôtel du Cap-Ferrat has been awarded one star in the prestigious Michelin Guide 2008.
After his award-winning achievements at La Coupole, the Hotel Mirabeau’s gastronomic restaurant in Monaco, Didier Anies moved to the Grand-Hôtel du Cap-Ferrat in February 2007, where he immediately began building a close-knit team of chefs and pastry chefs, all inspired by his unique flair and his ability to transmit his skills. 

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Galvin:rising star at 28th floor

 

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The Quilon, new Michelin star in London

The Quilon Restaurant is situated in Buckingham Gate, a stones throw from Buckingham Palace and The Houses of Parliament. The building where Quilon is located was the former residence to guests of Buckingham Palace and it retains the sophistication of those bygone days. With its beautifully understated interior and peaceful ambience, Quilon is an oasis of calm and tranquillity.

Executive Chef Sriram Aylur is passionate about the philosophy behind Quilon – a passion for modern southern Indian coastal cuisine, a dedication to the freshest ingredients and a playful desire to blend traditional home-cooking with modern dishes for a thrilling and unique dining experience.

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Grand Gourmet Opening Cocktail

Monday, 28 January, 18.30 - 21.00 pm
with the int’l master chefs and all our partner hotel chefs

This year the Gourmet Festival will open at the Hotel Carlton, which, after a renovation period of 18 months, is taking this as an opportunity to celebrate its reopening as an all-round luxurious, 5-star boutique hotel. In other words, you will be witnessing a double première. Be there when the international guest chefs are welcomed by the chefs and the directors of the partner hotels.

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Gran Gala di Carnevale

Ristorante Do’ Leoni
26 GENNAIO 2008
01 E O2 FEBBRAIO 2008
ORE 20.00

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SEAN PENN, PRESIDENT DU JURY DU 61e FESTIVAL DE CANNES

L’acteur et réalisateur américain Sean Penn sera le Président du jury du 61e Festival de Cannes qui aura lieu du 14 au 25 mai 2008.

« Partout dans le monde, a-t-il déclaré en acceptant l’invitation de Gilles Jacob et Thierry Frémaux, le cinéma semble faire l’objet d’un intense renouveau : de plus en plus de films éveillent l’imaginaire et provoquent émotion et réflexion, dans l’émergence d’une nouvelle génération de cinéastes extrêmement talentueux. Le Festival de Cannes est depuis longtemps l’épicentre mondial de la découverte des nouvelles vagues de réalisateurs. C’est pourquoi il me tarde d’y participer cette année comme Président du jury. »
Sean Penn, American actor and director, is named President of the Jury of the 61st Festival de Cannes, due to take place from May 14 - 25, 2008.

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100 top Wine Spectator’s 2007

 

 

 

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A 1.5 KG TRUFFLE SOLD TO BILLIONAIRE FOR 330,000 $

BREAKING RECORD AUCTION IN FLORENCE: TO BILLIONAIRE STANLEY HO. OUTBID THE SON OF SHEIK ABU DHABI. CHINA DOMINATES ENTIRE AUCTION, BUYING 11 OUT OF THE 14 LOTS AVAILABLE

Continue reading A 1.5 KG TRUFFLE SOLD TO BILLIONAIRE FOR 330,000 $…

AROMI FROM STUCKY BY SHUTTLE

 

Menu

Aperitivo

Rossini
Laguna

Antipasto

Uovo in cocotte con finferli e tartufo nero

Parmigiana di verdure con fonduta di pomodoro all’olio di basilico

Piatto principale

Crema di lenticchie con piccoli ravioli di patate e maggiorana

Zuppa di castagne con flan al Morlacco del Grappa

Pappa al pomodoro con anelli di calamari al nero e basilico ghiacciato

Dessert
Crème brulée al pistacchio di Bronte

Semifreddo di datteri in crema di diospero

Vini in abbinamento
Bellavista sans année
Rosso Brunelli, Gianni Brunelli 2005
Sagrantino Montefalco, Custodia 2003

Espresso d’orzo

Sestriere GIUDECCA 810 - Venezia (VE)

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Alba Truffle

November 20th. Hotel Barceló Costa Vasca. 21:00 h. 

Enrico Crippa, Alfredo Russo, Davide Scabin, Luisa Valazza and the winner of the I Alba Truffle Award offer a dinner for seventy guests that includes five dishes in which the truffle will be showcased as the main ingredient. Other regional specialties will also be served: an assortment of gorgonzola cheese and chocolates, alongside celebrated Barolo and Barbaresco wines. Reservations must be made in advance.

250,00 €