On the course, we get the most out of the grill when we light up during our 6-8 weeks of hook-ripened right-rib steaks. Flanked by Tatar, white pizza and vanilla parfait, we create the setting for our most ambitious barbecue course to date.
Menu
- Tatar with crispy, spicy filo dough and confit egg yolk
- White pizza with mascarpone, West Sea cheese and charcuterie
- Right rib steak with baked potato, grilled tomatoes and bearnaise mayo
- Vanilla parfait with white chocolate and baked plums
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Free bar with organic wines and bubbles, specialty beers from OPEN as well as non-alcoholic alternatives such as sparkling tea, non-alcoholic beer, homemade lemonades and water with/without fizzy drinks
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Premium raw materials and all the kitchenware you'll need
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Professional tutorial from our skilled and passionate educators
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A social evening with cooking, collaboration and high spirits
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Coffee/tea for the dessert as well as homemade sourdough bread with butter throughout the course
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A Timm Vladimir's Kitchen apron, which you of course get to take home
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We recommend that you arrive about 10 minutes early, so you can land quietly in our cozy lounge before we get started
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You work in teams of two. For odd numbers, we put together groups of three. Everyone makes all the dishes
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Remember to inform about allergies or dietary considerations when registering, so that our chefs can customize the menu for you
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You can take home the recipes via a QR code, so you can easily recreate the dishes at home
*Please note that the course is only completed by min. 12 enrollees. *
We make the rough -- you guys make the fun
The most fun parties end in the kitchen — with us they start there. We guide you through a gastronomic experience that requires nothing but presence. With carefully selected ingredients, we set the framework for a common culinary playground. In Timm Vladimir's Kitchen it's fun to cook.