German Slow Food with Stephan Ferdinand at MLH

Want to make a difference to the food we eat? Want to help to build community awareness of the importance of farming, good, clean, fair and local food? Join the MLH on a journey to discover the diversity of German Slow Food with Stephan Ferdinand, German Master Chef from Cargills on 28 January at the Tropical Hut.

Germany is a land full of culinary delights. There is no one way to define German food. The cuisine is as diverse as the country itself – with each region having its own specialties. We can say, however, that German food is tasty; it is rich in tradition and history; and it can satisfy even the most discriminating of palates.

Many people know the foods of other nations. Many do not realise that quite a few of the recipes they eat today had their start in Germany! That’s right, many of your American favourites were actually German food.

Thinking of German cuisine (foods) as of a mix of beer and sausage would be an unforgivable simplification of this very fine German foods tradition. Many what we think of as American foods found their start in German foods.

Meatloaf, devilled eggs, hot dogs (frankfurters, bratwurst, etc.), hamburgers (bouletten) and many more; schnitzel is similar veal parmesan. German cuisine has often been labelled as stodgy and fatty, but Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.

Today, simple but substantial food remains a characteristic of German cuisine. They still fall back on their rich heritage; lamb, pork, meat, game birds and rabbit are considered traditional foods. Still, modern German chefs have started to create newer, lighter fare, incorporating traditional foods into their menus. The renowned sauerkraut is still popular as are their vast range sausages (wurst), speciality cured meats and dairy products

The German Slow Food Night at MLH takes pride to this wonderful experience specially formulated by Stephan Ferdinand. Stephan will indeed make anyone’s experience as genuine as ever. He states: “Slow Food links pleasure and food with awareness and responsibility, by forming networks between farmers and consumers. Slow Food is a theme of ‘education of taste’.”

Sneak peak at the menu:

Schwarzwaelder schinken mit melone (black forest ham with melon ), wurstsalat (sausage salad with gherkin and onion) , bullen brust gekocht mit meeretich salzkartoffeln rote beete (braised breast of beef with horseradish cream, salted potato and pickled beets), kottelet in bierteig  rotkraut und spaetzle (bone-in pork chop fried in beer batter with red cabbage and spaetzle ), gekochte ung gegrillte schweine haxe in bier sauce (pickled and roasted pork knuckle with beer sauce), verschiedene wuerste gebraten und gekocht, three kinds of sausages: grilled and steamed (bratwurst, weisswurst and frankfurters)

The Slow Food concept, very appropriately known as ‘farm to table’ has been instilled at Mount Lavinia Hotel. It offers the freshest dishes prepared from local ingredients found within the destination.

The culinary team at Mount Lavinia Hotel is ready to make you experience just how good genuine global cuisine can be, especially when it’s locally sourced, creatively presented, and enjoyed in a casual ambience.

For inquiries please call 2711711 ext 430.