DOCSLIB.ORG

Brunch Main Courses Hors D'oeuvres Desserts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brunch Main Courses Hors D'oeuvres Desserts BRUNCH EGGS VIENNOISERIE BUTTERMILK PANCAKES Omelettes from 9.75 Croissant au Beurre 4.25 with maple syrup 9.50 Pain aux Raisins 4.75 gruyère, ham, mushroom, tomato with bacon & maple syrup 12.25 Pain au Chocolat 4.75 Eggs Benedict 9.50/17.25 with fruit compote and crème fraîche Eggs Florentine 10.50/18.75 13.75 FRUITS Eggs Arlington 11.75/19.95 VIENNESE BRUNCH 14.25 Pink Grapefruit 4.50 Avocado, Tomato and Poached Eggs 10.75 Smoked Ham, Salami, Artisan Gouda, Caramelised Pink Grapefruit 6.00 Kedgeree 16.75 Boiled Egg and Rye Bread Fresh Fruit Salad 8.00 Smoked Salmon and Scrambled Eggs 17.75 HORS D’OEUVRES Jersey Rock Oysters - 3.50 ea. ~ Gillardeau Oysters - 4.25 ea. TARTARES Borscht with Sour Cream 6.75 SANDWICHES Beetroot and Squash, Feta & Walnut Salad 10.75 served with french fries Avocado Tartare 10.50 Mushroom Pierogi, Sauerkraut & Burnt Butter 11.25 Käse Rarebit 13.25 Steak Tartare Chopped Chicken Salad 12.00/18.00 Chicken Schnitzel 15.75 small: 12.25 large : 23.25 Prawn & Avocado with Sauce Marie Rose 15.75 The Delaunay Hamburger 17.25 Dorset Dressed Crab 18.50 Native Blue Lobster Roll 23.75 MAIN COURSES TAGESTELLER GRILLS AND ENTREES WÜRSTCHEN Saturday Grilled Spatchcock Chicken 18.25 & SAUSAGES Chicken Kiev, Austrian Potato Salad 21.50 with celeriac remoulade Goujons of Plaice tartar sauce and french fries 21.50 or Austrian potato salad & sauerkraut Sunday Roast Fore-Rib of Beef 26.00 Fillet of Trout roasted beetroot and horseradish 24.50 Beef Frankfurter 15.50 Seared Sea Bass clams, pearl barley and pesto 26.25 Thüringer 16.75 SCHNITZELS Pan Roasted Venison braised red cabbage and spiced jus 29.50 Wild Boar & Cranberry 16.75 Chicken Schnitzel 18.50 Berner Würstel with lingonberry jam Côte de Boeuf french fries, sauce béarnaise 32.50 18.50 Selection of Any Two 17.75 Wiener Schnitzel 27.00 VEGETABLES~SIDE SALADS add forestière sauce 3.00 Add Currywurst Sauce 2.75 potato salad 4.25 ~ pickled cucumber salad 4.50 Wiener Holstein 29.75 buttery mash 4.75 ~ french fries 4.95 ~ broccoli with chilli 5.00 with anchovy and fried egg curly endive salad 5.50 ~ wilted spinach 5.95 Hot Dog with french fries 8.50 DESSERTS KONDITOREI ICE CREAM COUPES DESSERTS *Chocolate & Grand Marnier Dobos 5.75 *Blutorangen Sorbet 6.75 Black Forest Gâteau 7.75 Coffee & Prune Éclair 5.75 blood orange sorbet, grapefruit compote Baked Vanilla Cheesecake 8.00 **Mandarin & Chestnut Gugelhupf 7.00 Lucian 9.00 **Mulled Wine Infused Fruits 8.00 *Apple & Poppy Seed Cake 7.25 hazelnut, almond & pistachio ice creams, Blackberry & Apple Crumble with custard 9.00 Coconut & Passion Fruit Millefeuille 7.25 butterscotch sauce, whipped cream Classic Apple & Cinnamon Strudel 9.25 *Esterházy (Hazelnut) Torte 7.25 Banana Split 9.50 Salzburg Soufflé (for two) 9.50pp Sachertorte 7.50 caramelised banana, vanilla ice cream, nougat, with apricot compote (20 mins) whipped cream with chocolate and raspberry sauces AISERSCHMARRN CHEESE Kinder 9.75 K Monbazillac infused raspberry, vanilla and chocolate ice creams, whipped Franz-Joseph with plum compote 9.25 Bavarian Blue cream, marshmallows, meringue and chocolate sauce *Empress Sissi with praline cream 9.25 quince jelly, Please inform your server if you have walnut & hazelnut bread Chocolate Truffle any food allergies or special dietary needs. white or dark chocolate (for two) * does not contain gluten 17.75 **does not contain gluten / vegan with a whisky ganache 1.75 Cover charge in dining room 2.00 ~ Prices include VAT ~ A discretionary 121/2% service charge will be added to your bill ~ All gratuities are managed independently ~ No intrusive or flash photography 12.
Load more

Recommended publications
  • Digital Konditorei: Programmable Taste Structures Using a Modular Mold
    Digital Konditorei: Programmable Taste Structures using a Modular Mold Amit Zoran Dror Cohen The Hebrew University Microsoft Jerusalem, Israel Herzliya, Israel [email protected] [email protected] Figure 1 Two design options for Three Colors Mousse Cake and their arithmetic and graphic representations: (A) prioritizes grouped sour- strawberry structures; while (B) contains higher dessert volume, alternating sour-strawberry and bitter-dark-chocolate tastes. ABSTRACT INTRODUCTION Digital Gastronomy (DG) is a culinary concept that enhances A recipe is a set of instructions for preparing a particular traditional cooking with new HCI capabilities, rather than dish, including a list of the ingredients required [29]. replacing the chef with an autonomous machine. Preliminary Usually, this list of ingredients is a fixed set of materials projects demonstrate implementation of DG via the and quantities. However, some dishes hold the potential to deployment of digital instruments in a kitchen. Here we render many variations on the final flavors and aesthetics, contribute an alternative solution, demonstrating the use of a to satisfy different requirements from different diners modular (silicone) mold and a genetic mold-arrangement (especially in limited choice restaurants, [31]). algorithm to achieve a variety of shape permutations for a To explore such a possibility, researchers have deployed recipe, allowing the control of taste structures in the dish. digital technologies in the kitchen, and integrated them into The mold overcomes the slow production time of 3D food cooking via hybrid recipes. In Digital Gastronomy: printing, while allowing for a high degree of flexibility in the Methods & Recipes for Hybrid Cooking, the authors present numerous shapes produced.
    [Show full text]
  • Reproductions Supplied by EDRS Are the Best That Can Be Made from the Original Document
    DOCUMENT RESUME ED 461 588 SO 030 786 TITLE Fine Arts Unit (Integrates with Culture, Drama, French, Geography, German, Japanese, Language, Music, Spanish, and Visual Arts). INSTITUTION Wilmette Public Schools, IL. SPONS AGENCY Illinois State Board of Education, Springfield. Div. of Secondary Education. PUB DATE 1995-00-00 NOTE 183p. PUB TYPE Guides Classroom Teacher (052) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Art Activities; Art Education; Cultural Activities; *Cultural Enrichment; Curriculum Design; Curriculum Development; Elementary Secondary Education; *Fine Arts; Foreign Countries; French; Geography; German; Integrated Activities; *Interdisciplinary Approach; Japanese; *Second Languages; Social Studies; Spanish IDENTIFIERS France; Germany; Illinois; Japan; Mexico ABSTRACT This packet was developed to demonstrate for Illinois educators the integration of fine arts with foreign languages and social studies. The model may be adapted for use by instructors of a variety of language, social studies, and fine arts courses. Following a descriptive overview of the fine arts, the packet includes: (1) "Introductory Lessons"; (2) "Unit of Study: Geography"; and (3)"Unit of Study: Culture of the Region." A resource section provides lists of books, music, and visuals and arts supply companies. Appendices include French, German, Japanese, and Spanish language information. (MM) Reproductions supplied by EDRS are the best that can be made from the original document. 00 00 FINE ALIWILIS T.TNIT (INTEGRAX.TIES CX.iiirXna.M9 DEtAlklICLAL, FRENC1=31E, GE(C)Grii.MulErlir, Gr-ElzUVIALAT, eTiffirbAkleja S I...ALATG-11.11kGrE, MIGELTSIC, SPAPLATIMIiE liTISLTALL ALEI.M) WILMETTE izoT.TI3LICSC3ELOCOLS DISTRICT 4A-80 iSami1e1iaxi., Supt. 613 7...cocimst NUL Wilmette, XL 60091 '7013/236-2450 U S.
    [Show full text]
  • Press Release
    PRESS RELEASE AÏDA coffee and pastry shop makes debut in travel retail at Vienna Airport Vienna, April 8th, 2019 – Lagardère Travel Retail opens the first AÏDA coffee and pastry shop in travel retail at Vienna Airport. AÏDA is a near-cult Viennese “Café Konditorei” – a coffee and pastry shop - founded in 1913 by Josef Prousek. Over the years AÏDA has always been a defender of Viennese tradition and quality, for instance by being one of the first to introduce Italian-style espresso machines in Austria in 1948 and by refusing to add flavored coffee to their menu when it became fashionable. Now 106 years strong, AÏDA has become the largest and most exclusive family-owned confectionery producer and coffee shop brand in Europe with 130 pastry chefs producing 3 tons of cakes and pastries daily, along with 30 types of ice cream and ice cream cake. Specialties sold at AÏDA today are Coffee, Cakes, Pastry, Tea, Merchandise, Snacks, Ice Cream and Gifts. Dominik Prousek, Executive Director and fourth generation of the AÏDA family commented “We are very happy that Lagardère Travel Retail saw the perfect fit and potential of this brand for the travel retail channel. AÏDA is special because we accompany our guests throughout the day – offering not only coffee and sweets – but also breakfast, lunch, dinner, snacks as well as gifts for family and friends. We have created the perfect offer for travelers all over the world and we are very pleased to have taken this first step together with our strategic partner Lagardère Travel Retail. We are very proud to showcase our heritage at Vienna airport and more than ever committed to bring a slice of Viennese tradition to the world to bake the world a better place!“ PRESS RELEASE 2/2 Astrid Meyer-Hentschel, CEO of Lagardère Travel Retail Austria added, “We are very pleased to be able to showcase this concept, as it is a perfect fit with our strategy, to create unique and differentiated customer experience that surprises travelers, wherever they are”.
    [Show full text]
  • Bäckerei | Konditorei | Confiserie
    Bäckerei | Konditorei | Confiserie und Sahnehäubchen C,D Qualität überzeugt Irish coffee Alle unsere Produkte werden in unserem Hause aus Tasse de café avec whisky et crème chantilly hochwertigen, natürlichen Rohstoffen und Zutaten mit Kaffee Orange C,D 756 | € 5,70 handwerklicher Sorgfalt hergestellt. Genießen Sie unsere Kaffee mit Grand Marnier und Sahnehäubchen Köstlichkeiten. Coffee with Grand Marnier CaféHot beverages au grand marnier I Boissons chaudes 1 Verehrter Gast Russische Schokolade C,D 756 | € 5,70 Selbst unser romantisches Staufen ist von unserer schnell- Hot chocolate, vodka lebigen Zeit nicht verschont geblieben. Trotzdem möchten Chocolat chaud, vodka wir Ihnen einen genussreichen und angenehmen Aufent- Ovomaltine A,B,C,D 756 | € 5,70 halt in unserem Hause bieten. Sind Sie bitte nicht erstaunt, Tasse Schokolade mit Schlagsahne C,D 756 | € 5,70 wenn Ihr Service Ihnen sofort die Tischrechnung vorlegt. Hot chocolate with whipped cream Wir können Sie dadurch schneller und reibungsloser bedienen. Chocolat chaud avec crème chantilly Glas heiße Zitrone 756 | € 5,70 Select teas I Selection de thés 2 Quality comes first Frisch gepresst All our products are prepared in our house and are made Glass of hot lemon juice by skilled manual work and care using only the best Verre de citron pressé chaud Glas Bio Winzer-Glühwein N 756 | € 5,70 natural premium quality ingredients. Please, enjoy our Mulled wine specialities. Hot beverages I Boissons chaudes Vin chaud Dear Guest Although romantic Staufen hasn't been spared the hectic Herkunftsreine Kaffees pace of modern life we wish you a pleasant and very en- Tasse Kaffee crème 756 | € 2,95 UnsereBreakfast Kaffeespezialitäten I Petit-déjeuner servieren wir in einer 3 joyable stay with us.
    [Show full text]
  • HAVE GERMAN WILL TRAVEL Konditorei
    HAVE GERMAN WILL TRAVEL Konditorei WO KANN MAN ESSEN UND TRINKEN? (Where can you get something to eat and drink?) pastry shop: die Konditorei, die Konditoreien die Feinbackerei, die Feinbackereien cafe and pastry shop together: die Cafe-Konditorei pastry shop in Switzerland: die Conditorei, die Conditoreien w i1cfi 1s a rare occurrence - tliey can always pick up the magazines and BREAD (das Brot) AND PASTRIES newspapers available without charge at nea rly, every cafe. (Konditorwaren) Some f)eepl ~e__J:lr,imadly for tK~ If there is one dietary element that is consistently found on dining magazines an0 have a c;:up of c0ffee just t0 go along. They r,epeat these reading tables across the German-speaking world, it is bread (Brot); and not sessions 0ail1r. Althowgh cafe 0wners 'cl'te just "bread," but the 200 or more varieties of bread and rolls baked n0t neeessarily happy to nave the one. cup customers, tney w0ukl never aream in bakeries from Schleswig-Holstein to Karnten. Many Austrians, of ehasing them 0ut 0r even hurryiAg Germans, and Swiss take the term "daily bread" (tagliches Brot) them. Besides, many 0f these one-el!IJi> guests are students witn slim poeket­ literally, buying their bread or rolls (Brotchen, Semmel) fresh each b00ks. They will be spending more morning ( or having it delivered) from the neighborhood Backerei. lavishly in tne future. American-style white bread is reserved only for making toast Afternoons also 0ring 0r,oves of mothers (Toastbrot), while more serious breads like Schwarzbrot (dark with their 0ffspdng into tne eafes. It's brown), Vollkombrot (whole wheat or rye), or Roggenbrot (rye) ctoffee, cake, ancl a good cha,t for rtl'le mothers, ice crream and Brause for the lit­ are eaten with meals or even as a meal.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Central Europe by Train In-Depth Visit, with Detailed Walking Tours October 7-23, 2019 First-Class European Trains
    Central Europe by Train In-depth visit, with detailed walking tours October 7-23, 2019 First-class European trains. $4,999 plus air fare FRANKFURT click on a city to jump there PRAGUE pg 73 HEIDELBERG pg 3 VIENNA pg 43 MUNICH pg 16 BUDAPEST p 59 Comments about the tour from our SALZBURG pg 31 travelers. Leisurely pace with 2-3 nights in each place. This book presents a very detailed description of each dayof the tour. Our journey will take us to the most interesting cities in Germany, Hungary, the Czech Republic and Austria. Castles, palaces, cobblestone streets, and medieval markets abound in the historic Old Towns in each of our destinations, and we will take the time to see them properly. Traveling by first-class train and staying in centrally located hotels will give us the luxury to really experience the local culture and see it as it really is. Included in the tour: first class Eurail transportation; centrally located hotels; breakfast; hotel transfers; city tour in each place. Not included: airfare; lunch; dinner; admission to paid attractions, local transportation. For reservations please send a $100 per person deposit to: Callans’ Tours, 1022 Prospect St., #1007, Honolulu, HI 96822 For more information call Dennis Callan at 528-4411 1 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 7 8 9 10 11 12 CENTRAL Departure Flying to EUROPE HEIDELBERG HEIDELBERG MUNICH MUNICH from Frankfurt. October Honolulu Morning Morning visit train to morning 7-23, arrival. inside the 2019 Airport. Munich. visits to Castle. museums. Afternoon Afternoon walking tour Afternoon optional boat orientation afternoon of the Old walk, and option to Town.
    [Show full text]
  • 17 Small Historic Towns in Austria
    17 SMALL 2021/2022 HISTORIC TOWNS IN AUSTRIA SEE EXPERIENCE ENJOY SMALL HISTORIC TOWNS www.khs.info SMALL HISTORIC TOWNS WHAT MAKES US STAND OUT: Well-preserved historic townscapes Heritage buildings and landmarks Spectacular surrounding landscapes Scheduled tours with qualified guides Varied, high-quality events and shows Traditional weekly markets Traditional crafts in that you can experience first-hand Tourist attractions and experiences Lively cultural programmes Refined cuisine Unique shopping Medieval town charters Populations of less than 45,000 SMALL HISTORIC TOWNS IN AUSTRIA Stadtplatz 27 | 4402 Steyr | Austria Tel. +43 72 52 522 90 [email protected] | www.khs.info EXPLORE EACH TOWN IN 48 HOURS ... SEE EXPERIENCE ENJOY EDITORIAL / MAP 4 – 5 1 BADEN bei WIEN The furnished garden 6 – 13 2 BAD ISCHL Tradition and modernity 14 – 21 3 BAD RADKERSBURG Walking and cycling 22 – 29 4 BLUDENZ A wealth of possibilities 30 – 37 5 BRAUNAU am INN Charm and comfort on the Inn river 38 – 45 6 BRUCK a. d. MUR Nature and culture combined 46 – 53 7 FREISTADT A Varied History 54 – 61 8 GMUNDEN A stylish town of leisure 62 – 69 9 HALLEIN A multifacted insider tip 70 – 77 10 HARTBERG The garden town 78 – 85 11 JUDENBURG Flying high 86 – 93 12 KUFSTEIN Cobblestones meet modern urban flair 94 – 101 13 LEOBEN Attractive town with great views 102 – 109 14 RADSTADT A break with a view 110 – 117 15 SCHÄRDING Baroque treasure trove 118 – 125 16 STEYR When culture’s your fancy 126 – 133 17 WOLFSBERG Castles, mountains and wolves 134 – 141 AUSTRIA CLASSIC TOUR 142 – 143 3 Markus Deisenberger, freelance journalist; lives and works in Salzburg and Vienna Dear travellers, connoisseurs and friends of the SMALL HISTORIC TOWNS of Austria, A5 It typically takes about two days for visitors and tourists to Freistadt Wien get to know a town.
    [Show full text]
  • HAVE GERMAN WILL TRAVEL Konditorei
    HAVE GERMAN WILL TRAVEL Konditorei WO KANN MAN ESSEN UND TRINKEN? (Where can you get something to eat and drink?) pastry shop: die Konditorei, die Konditoreien die Feinbackerei, die Feinbackereien cafe and pastry shop together: die Cafe-Konditorei pastry shop in Switzerland: die Conditorei, die Conditoreien BAKERS OR CONFECTIONERS? In English, we use the terms "confections and confectioners" to mean "sweets, candies, and the people who make them," and the term "baker" to mean "someone who makes breads, cakes, pastries, and so on, cooked in an oven." In German, however, the term Konditor (Conditor, confectioner) has come to include professional makers of several categories of sweets-candies, ice creams, and past ries (cakes, tortes, cookies, pies)-as distinguished from a Backer (baker), whose products (breads, buns) are primarily non-sweet and are made with yeast. Formerly, a Konditorei sold only sweet products, whereas a Backerei sold only breads. Today in Germany, businesses identified as a Backerei-Konditorei or a Backstube make and sell both kinds of ba ked goods. And today's modern categories of Konditor and Backer are also A very intricate cake featuring marzipam decorations. a simplification of the earlier professional guild categories that, at different times in history, regulated which people could use only honey in their products, which could use sugar, and which could bake only certainITTnds of products, such as butter cakes or yeast-raised breads. Carved wooden cookie mold from the eighteenth century, with a painted plaster model of a wh·it-" Springerle Easter lamb cookie shaped in that mold. Really nice place to take a break and reflect on the exhibit.
    [Show full text]
  • Bäckerei Winkler, Litzendorf, Germany Together with MIWE, Bäckerei
    MIWE bakery refrigeration User Report - Report from practical experience Bäckerei Winkler, Litzendorf, Germany Together with MIWE, Bäckerei-Konditorei Winkler, a bakery “We‘re most well known for our bread and pastry shops,“ and pastry shop, has developed a complete refrigeration says the young baker master, explaining the focus of his concept and is now using the system for its entire range of business. However, purchasing ready-made dough pieces is white bread and pastries. “Quality has improved dramati- not the bakery‘s approach. “We can‘t set ourselves apart from cally as a result,“ says Jörg Winkler. The bakery‘s products, the others that way,“ says Christine Winkler. especially soft rolls, have reached a completely new level of quality. “This was an important step in setting ourselves The couple freely admit that the quality of their products, apart from the competition,“ adds his father, Franz Winkler. especially soft rolls and wheat buns and rolls, would often fluctuate. But now that‘s all in the past. “Consistently high This “village bakery,“ as the Winkler family describes their quality, a natural taste and long-lasting freshness are what business, certainly has competition in the Bamberg region. people expect from trade bakers nowadays,“ says Jörg Wink- Nevertheless, business is still good. From its Litzendorf head- ler, emphasising the goals he has set for himself. quarters, the company supplies five of its own branches and a large number of customers with delicious bread and baked To achieve these goals, the Winklers have invested in refrigera- goods. Master baker and business manager Jörg Winkler tion technology.
    [Show full text]
  • QUEER HAMBURG for Gay Men and Women
    QUEER HAMBURG For gay men and women Information and bookings. Tel. +49 (0)40.300 51 300 www.hamburg-tourism.de 1 HAMBURG ➸ Welcome! With its combination of traditional hospi- tality and modern liberality, Hamburg is a paradise for gay men and women. In My perfect day 04 this brochure, and with the help of some of the people who call Hamburg home, Shop till you flop 06 we’ve suggested ways of spending a perfect day in this city. Of course, 24 hours For culture vultures 14 isn’t nearly long enough to discover this gateway to the world, with its huge areas Fabulous fare 22 Night of greenery, contemporary architecture, and endlessly varied and scintillating shift 28 Bed and board 34 nightlife, culture and shopping. Around and about 40 You’ll feel particularly at home in St. Georg, which over the years has earned Events 2011 44 Useful itself the reputation of being Hamburg’s gay village. Located around the main information 46 City station and overlooking the Alster, it’s a microcosm of the city’s beauty and cos- maps 48 Rapid Transit/ mopolitan outlook. Its central focus is the bustling Lange Reihe, a place to shop, Regional Trail 52 people-watch, and party. Enjoy your stay! Hamburg CARD – Hamburg’s discovery card Unlimited travel on public transport and reduced rates at over 150 attrac- tions where you see this sign. For more information, see page 55 or www.hamburg-tourism.de/cards 2 3 MY PERFECT DAY “When I’m not at my own restaurant, After that, I might recover from the the KYTI VOO, I like to meet friends for rigours of bargain hunting with lemon a big breakfast.
    [Show full text]
  • Culture of Coffee by Nina Bohlmann
    Culture of Coffee by Nina Bohlmann Nina Bohlmann: It’s the 11th century in Ethiopia, and Kaldi, a goat herder, is walking through the province Kaffa with his herd. One day, he notices that his goats are acting sort of strange — jumping around, all excited. He sees that they are eating these little red berries — and, intrigued, he tries some for himself. He, too, suddenly feels way more energetic. Excited about this magical fruit, he brings it to a monk. But the monk disregards the berries and throws them into the fire. But as the berries burn, this incredible aroma draws both of them back in. One way or another, they have the idea of grinding the beans and mixing them with hot water ... and coffee is born [POURING COFFEE]. At least, that’s the most common version of the story. How, when, and where coffee was born is actually a contested issue — many countries claim to have discovered coffee. But what’s undeniable is that coffee has since spread across the globe and has gotten a lot of us hooked — no matter how we like it best. Male voice: Plain, black coffee. Female voice: Just a tiny bit of demerara sugar. Male voice: Costa Rican, fair trade. Female voice: A lot of sugar and cream. Nina Bohlmann: Over the course of centuries, coffee has taken on an important role both in many caffeine addicts’ day-to-day, but also in the cultures of many countries and communities. Today, we are going to take a look at the coffee culture in the United States and in Germany — and finally take it back to where it all began: Ethiopia.
    [Show full text]