Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

Moevenpick recently launched their rooftop Sky Brew biere club, an open air bar bar at the terrace of the hotel, with brilliant views excellent Bangalore weather I think its a great bet. As a part of the media launch that they planned, one event was Chef' Kitchen / Table a cooking demo and introduction to Oktoberfest style food with Chef Stefan Borchardt, a German national who has extensive experience in the Orient, the Americas and is now executive chef at the Moevenpick, Hotel Jumeirah Beach property in Dubai.

Chef Stefan Borchardt cooked almost everything that in front of us, was really so open and communicative all through the event.. We started the evening with Potato Cakes with Smoked Salmon and Dill cream,  potato cakes much like rosti was brilliant.. he made it fresh in front of us, with almost no binder, no cheese... the crispiness of it was brilliant.

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

For the next course, Chef has whisking for us a green sauce - essentially bechamel with finely chopped Parsley which was to be served with Scallops, I don't think there was anything that could go wrong with it I say :)

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

Loved the dish apart from the fact that for me the sauce was way too much for that one scallop[/caption.

For the next course, Chef had plans to serve Nuremberg sausages with a typically German dish called the Spatzles - a concoction made of eggs, salt and flour which is cut/grated and directly thrown in a pot of boiling water till it comes to the surface meaning its cooked. Chef had the  Spatzles ready and sauteed them for us in brown butter and parsley to be served with Nuremberg sausages which were pre prepared in a clear sweet onion sauce..  The pot of sausages was left to simmer on the table on bunsen burner, the idea is to keep having some beer and eating. Communal eating I believe is big in Germany and this dish symbolizes that.

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

a little sweet mustard on top to balance everything

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

There were but ofcourse some Pretzels to go with the beer

And as the last and final course of the meal, yes the sweet course we were served Moevenpick ice cream something I ask them everytime I go to Moevenpick, I have heard so much about the ice cream that I just couldn't wait to bite into and boy was I happy... I can safely say that it was the best ice cream I have ever tasted in my life and it was just a vanilla flavour.

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

Being plated, just look at the those dessert bowls... aren't they OMG, infact all the plates and cutlery was fab but this one stole my heart

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

Don't tell anyone but I had two servings of that ice cream and shamelessly asked the Mövenpick guys when are they having us over for the ice cream tasting ;)

Another very interesting twist to the evening was receiving our diplomas, a huge edible pretzel on a red ribbon.

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick

And here is how lovely the Sky Brew looks, I can't wait for a time when I can convince the man to drive me to that side of the town to trip on the Giest beer that they will be serving, I had some of them in the BBQ event with Andy Ananat that I attended sometime ago and they were fab.

Chef's Table/Kitchen - Stefan Borchardt, Moevenpick
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