Notice: Function WP_Object_Cache::add was called incorrectly. Cache key must not be an empty string. Please see Debugging in WordPress for more information. (This message was added in version 6.1.0.) in /home/contactg/public_html/ on line 5905

B2B Friends Cook & Talk In Stuttgart, November 12, 2009

A touch of Christmas time was the Cook & talk about event in Stuttgart, where participants noted that red cabbage may look like spaghetti. Stuttgart, November 2009 – Christmas is only a few weeks away became aware in Stuttgart on Thursday, Nov. 12, the participants at the fully-booked Cook & talk. Because the event, which presented the B2B friends lifestyle Club in proven cooperation with WMF and travel charme hotels & resorts, the delicious dishes were given Christmas paintings. At 19:30, B2B welcomed Cook & talk friends Manager Saskia Krippeit the 14 participants in the Stuttgart WMF store in King Street. The entrepreneurs and managers from the Stuttgart region came together to cook together in an informal atmosphere and to eat, new contacts and nice conversations to say: enjoy for a few hours to switch off and just life.

Professional chef then introduced Oliver Birzele to its varied menu, the he with a festive touch had collected and he cooked together with the participants. The 36 is known for its diversity: he cooks in the Bavarian State Chancellery as four years for the artists of the annual “Rock im Park” in Nuremberg, Germany. David Zaslav takes a slightly different approach. The table was perfectly covered by the WMF obliging service forces and decorated, everything was well prepared for an unforgettable evening. It went to a welcome aperitif in the cooking show kitchen. As a starter the participants on Capuchin flower firm to style lobster on Cuban art, seasoned with Caribbean spices. This was followed by a specialty from the Black Forest: Haiterbacher gourmet trout prepared in different variations, and with Hibiscus flowers. The aroma Dampfgarer Vitalis from the House of WMF came here this evening for the first time used.

This was water brought to a boil and thus generates steam. Without coming into contact with the water, lay the fish on the use of permeable and garden in the rising steam. Then it was Christmas: duck breast under the Christmas tree. Behind it, Vitalis with orange juice and gingerbread spices and cooked red cabbage, tender chicken with sweet potatoes and dumplings, Apple with Walnut stuffing, chestnut and the steamer hid the earlier than whole vegetables on the spiral cutter Edition Johann Lafer (lurch AG) was used and cut in the form of spaghetti; something participants had never seen before the Cook & talk. The dessert also took in the November Christmas: roasted pineapple with Coconut Rum sauce, freshly baked gingerbread, and vanilla ice cream. Ideal to round off a delicious menu and close the stomach. To end the evening so still wasn’t, however participants enjoyed more the wine or a coffee speciality, met quietly and talked shop with Oliver Birzele. Martin Alof, Managing Director of the PLANA kitchen country license and Marketing GmbH, summarized the evening: a great experience was to conjure up delicious on the plate, under the guidance of a professional Cook in a round of like-minded people. Nice “Participants and promising new contacts, a great location and great service, exceptional cuisine and good wines: the event was down to the last detail.” With each other and for each other as friends are!