2023-10-03 06:02:45
Zell am See (OTS) – At the Alpine Cuisine Festival, the gastronomy and tourism industry met on Monday in Zell am See for a cross-border exchange of inspiration. Big names as well as young wild people from the culinary scene gathered on and off the stage.
Norbert Niederkofler is probably the best-known top chef from the Alpine region. The South Tyrolean cooks in his Atelier Niederkofler in Brunico according to his strict and creative rules „Cook the Mountain“-Philosophy – and is therefore considered the pioneer of Alpine cuisine, as it is lived and celebrated today by numerous restaurants, inns, farm shops and other gourmet craft businesses.
Niederkofler was something of a star guest on Monday at the Alpine Cuisine Festival, the leading annual food festival and industry event in SalzburgerLand. With (among other things) festival patron Andreas Döllerer, the Swiss top duo James Baron (Top chef in the ‘Krone’ / Säumerei am Inn in La Punt, Engadin) and Dominik Flammer, Foodforscherin Hanni Rützler, “Gault Millau Newcomer of the Year 2022” Clara Aue from the organic hotel Gralhof at Weissensee, Vitus Winkler from the Sonnhof in St. Veit/Pongau or Teresia Palmetzhofer Numerous high-ranking and representatives of the scene came from the Gasthaus zur Palme in Neuhofen/Ybbs, representing the broad spectrum of experienced and “young, wild” chefs and culinary experts in the Alpine region.
Wild Women West: The feminine side of Alpine cuisine
The program was just as varied as the flavors and products of the Alps, which thrilled the more than 500 guests throughout the day – which meant that the Ferry Porsche Congress Center in Zell am See was sold out. In addition to Niederkofler’s live cooking show “Cook the Mountains”, these included Hanni Rützler, who in her contribution „Wild Women West“ emphasized the feminine side of Alpine cuisine and brought it to light. And among other things with the cooks Eveline Wild (The Wild Eder, St. Kathrein am Ofenegg / Styria), Milena Broger (Restaurant Weiss in Bregenz) and Magdalena Schwarz (Panoramarestaurant Margarethenstein in Kaprun) discussed traditions, innovations and trends in and outside of the kitchen.
Top chefs from three federal states invited guests to the ‘Alpine Lunch’
Under the patronage of Andreas Döllerer, the guests were also able to enjoy a delicious ‘Alpine Lunch’ at lunchtime, for which Clara Aue, Vitus Winkler, Theresia Palmetzhofer and Lukas Schmiderer were named “Patissier of the Year 2017” from Feinkost Schmiderer from Zell am See (SalzburgerLand ) heated the stove. “As patron of the event, it makes me incredibly proud to see how the art of cooking is developing in the Alpine region and how high the quality and qualifications of our established chefs and also our young talent are,” emphasizes Döllerer.
Alpine marketplace and top wines
The idea of the Alpine Cuisine Festival is to make visible not only the achievements of chefs but also those of committed producers. Around twenty of these producers were present at the Marketplace event, where they were available to answer guests’ questions throughout the day and invited guests to taste their products. And because a good meal cannot be missing without a good wine, at the end of this year’s Alpine Cuisine Festival there was a guided wine tasting with outstanding winemakers from the Lower Austria wine country.
>> More regarding the program of the Alpine Cuisine Festival
“Alpine cuisine is crucial for a sustainable lifestyle”
“The Alpine region has always been known for its genuine access to food and its processing,” he says Salzburg State Governor Deputy Stefan Schnöll. “Today, SalzburgerLand and the entire Alpine region, with an unprecedented concentration of passionate and innovative minds in all areas of the tourism and culinary industry, are showing how this craft can be implemented to perfection. In addition, Alpine cuisine is a decisive factor for a sustainable way of life through the promotion of local cycles and the close connection with agriculture.”
Culinary cuisine is becoming an increasingly important travel motif
“We are very pleased that we have once once more succeeded in bringing the ‘Who’s Who’ of Alpine cuisine to Zell am See-Kaprun,” says Leo Bauernberger, Managing Director of the SalzburgerLand Tourismus Gesellschaft (SLTG) and co-initiator of the event. “The importance of Alpine cuisine cannot be overestimated: both for the preservation of regional structures on the one hand and for the cross-border networking of Alpine partners on the other. It is just as important as a travel motivation for tourism as well as for the issue of sustainability. Our guests want regional specialties and want to discover the country culinary, and Alpine cuisine makes an enormous contribution to fulfilling these travel wishes.”
Festival at the end of the enjoyment weeks in Zell am See-Kaprun
“In addition to all the international greats, we as organizers are of course very pleased that we have so many chefs, producers and exciting protagonists in Zell am See-Kaprun. “They have been making the region a unique culinary flagship for years,” says a delighted guest Manuel ReschTourism Director of Zell am See-Kaprun. This year’s Alpine Cuisine Festival marks the culinary conclusion of the “weeks of enjoyment”, which will take place from September 9th to October 2nd, 2023 in Zell am See-Kaprun. During these three weeks, the premium destination offers culinary delights at the highest level.
Questions & Contact:
SalzburgerLand Tourismus GmbH
Gernot Hörwertner
+43 662 6688-75
g.hoerwertner@salzburgerland.com
presse.salzburgerland.com
1696313153
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