Kitchen party? Of course. You know this from private birthday parties, when in the end everybody meets in the kitchen. Because it is so cozy.

Weinbergschloesschen-Kuechenparty-Food_6907 by AchimMeurer.com .

Exactly. With the kitchen party at the Hotel Weinbergschlössschen in Oberheimbach it works likewise. The only difference is that is takes not only place in the kitchen and that it is quite some work. But the guest can get very close.

 

It starts at six o’clock. The tables get filled up. The stations are prepared. The wine-growers have cooled their wine or opened it. The receptonists are waiting. The music is playing. Everything is well prepared in the kitchen. The service team is in standby position.

Weinbergschloesschen-Kuechenparty-Food_6832 by AchimMeurer.com .

Without any ceremony it starts. You stroll through the different conference rooms and function rooms, through the restaurant and the lobby. And the kitchen – of course. Everywhere there are stations, where somebody cooks or prepares a dish. Starters and main course. Here a soup. There a marinaded deer. Here one frizzles something in a pan. There something cold is put together. There are three stations from win-growers as well so that the whole event won’t get too dry.

 

So you walk along – a glass of wine in your hand – through the hotel and peak into a pot, watch how a culinary peace of art is formed. If you like you queue. The waiting times are short and as everybody is in a good mood you have a little chat with somebody while waiting. You can here much laughter during the evening. And then you take one or two plates to your earlier reserved tables to enjoy the food.

Weinbergschloesschen-Kuechenparty-Food_6882 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6870 by AchimMeurer.com .

Some people gave up their fix places and stayed at the party-table right in the kitchen for the whole evening. Anything goes. The tables are cleared by the busy service team and you just stroll on. Whether you start with the soup or a starter or directly try the Main course is up to you. Also whether leave out one or the other course or you get three times the same main course – doesn’t matter!! Each to his own.

Weinbergschloesschen-Kuechenparty-Food_6838 by AchimMeurer.com .

People know each other. They come in groups or meet old friends. Locals that walked here meet hotel guest from far away that have booked the weekend all-inclusive. A great mixture.

Weinbergschloesschen-Kuechenparty-Food_6914 by AchimMeurer.com .

In the kitchen the chefs fry. Tuna steaks and flank steaks. There is even a charcoal grill in the middle of the kitchen. Guests move inbetween. They can look over the chefs shoulder. They chat with them. They can ask questions. They may taste. When do you get so close to a chef.

Weinbergschloesschen-Kuechenparty-Food_6904 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6949 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6947 by AchimMeurer.com .

Also the wine-growers are present personally and provide information about their wines. Here you can also taste. The wines were selected accordingly. And in the restaurant area a band is playing.

Weinbergschloesschen-Kuechenparty-Food_6890 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6893 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6923 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6924 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6909 by AchimMeurer.com .

Kitchen party apparently! Like in former times. At the birthday party in the kitchen. But food was different. More like a cheese hedgehog, tzatziki and pita bread.

Weinbergschloesschen-Kuechenparty-Food_6925 by AchimMeurer.com .

This one is different. Here some explosions of flavours can be found on the plates. Carefully chosen, tried before and tested. And changed again. Something comes up in the very last minute. For example the idea to offer roasted onions with the ginger-caramel whip. Genius! It is so great that I have to go back and just get a spoon full of the whip… I’m fine. Everybody is so nice here.

Weinbergschloesschen-Kuechenparty-Food_6926 by AchimMeurer.com . Weinbergschloesschen-Kuechenparty-Food_6899 by AchimMeurer.com .

And so the evening floats along. And you eat and stroll and drink a glas or two and eat and stroll.

Weinbergschloesschen-Kuechenparty-Food_6897 by AchimMeurer.com .

The names of the dishes sound exactly how they taste. Tuna with pumpkin served two ways (a curry and roasted) with green pepper sauce. A dream. The tuna melts on your tongue. The pumpkin tastes sweet. And it goes with the spicy sauce. Or take the spring chicken filled with prawns served with coriander mayonnaise and glass noodles salad.

Weinbergschloesschen-Kuechenparty-Food_6870 by AchimMeurer.com .

 

And the topinambur-primal-carrot. Unbelievable! Let’s talk about the colour! It is so dark purple! And it tastes so good! Every station is a burst of flavours. Each is different. Each is exquisite and just mouth-watering.

Weinbergschloesschen-Kuechenparty-Food_6937 by AchimMeurer.com .

A little bit later, dessert is served at two different stations. Again everything runs like clockwork. The  sweets are prepared in front of the guests and offered. And also here there are so many different flavours and aromas. Georgeous.

 

The kitchen party goes on after that of course. The band is playing for a couple of hours and eventually the guests walk home or go onto their hotel rooms or visit the bar. Or – like at a real good kitchen party – get stuck in the kitchen…

Kitchenparty at the Weinbergschlössschen – any time again!!

And here are ALL the photos from the kitchen party – © Waltzing Meurers

Küchenchef Marc Lambrich vom Hotel Weinbergschlößchen hat uns ein Rezept verraten. Wenn es mal schnell gehen soll oder wenn in der Ferienwohnung nicht viele Zutaten oder Küchenutensilien zur Verfügung stehen, gibt es einige Gerichte, die nicht viel Arbeit machen und doch sehr lecker sind.

Blätterteig auf einem Küchenhandtuch vorsichtig ausrollen.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

mit flüssiger Butter oder etwas Öl bestreichen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

mit Schinkenscheiben belegenBlitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Tomatensauce darauf verteilen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Parmesankäse darüber raspeln

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Teigrand vorsichtig einschlagen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

mit Hilfe des Geschirrtuchs zu einer Rolle formen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

noch einmal mit der flüssigen Butter bepinseln

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

und in schmale Scheiben schneiden. Auf ein Backblech legen und backen.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Fertig! Guten Appetit!

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Vegetarier können den Schinken natürlich auch weglassen oder eine andere Zutat wählen.

Alle Fotos © Waltzing Meurers

Noch ein schnelles Gericht von Küchenchef Marc Lambrich vom Hotel Weinbergschlössschen.

Los geht's

Wir brauchen Garnelen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

und eine Mango. Die Mango schälen

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

und das Fruchtfleisch abschneiden.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Das Fruchtfleisch in kleine Stücke schneiden und in eine Schüssel geben.Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Das grün vom einem Bund Frühlingszwiebeln in schmale Ringe schneiden und auch in die Schüssel geben.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Haselnüsse rösten.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Die Garnelen halbieren.Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Die gerösteten Haselnüsse fein hackenBlitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

und mit in die Schüssel geben.Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Alles gut durchmischen.Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Die Garnelenhälften kurz anbratenBlitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

und auf dem Salat anrichten.Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Fertig! Lasst es Euch schmecken!Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Alle Fotos © Waltzing Meurers

Another quick dish from Chef Marc Lambrich.

Let's go.

We need prawns.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and a mango. Pelle the mango

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and cut off the pulp.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Cut the pulp into small pieces and put them into a bowl. Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Cut the green from spring onions into small rings and put them also into the bowl.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Roast hazelnuts.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Cut the prawns in half.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Chop the hazelnuts Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and put them also into the bowl. Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Mix well. Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Roast the prawns shortlyBlitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and decorate them on the salad. Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Ready! Enjoy! Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

You can use peanuts or other nuts instead.

All photos © Waltzing Meurers

Chef Marc Lambrich from Hotel Weinbergschlößchen told us a recipe. In case you do not have much time for cooking or in the holiday flat you do not have many ingredients or much equipment, there are some dishes that do not need much effort but taste very good.

Let's get started.

Roll out carefully the puff paste onto a drying up towel.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

put some melted butter or oil on it

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

put slices of bacon on it

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

add some tomatoe sauce

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

rasp Parmesan cheese on it

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

wrap the edge of the dough carefully

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and roll the dough using the drying up towel

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

add some more melted butter

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

and cut into small slices. Put the slices on a baking tray and bake it.

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Ready! Enjoy!

Blitzrezept aus dem Weinbergschlösschen von Marc Lambrich by AchimMeurer.com .

Vegetariens can leave out the bacon or add other ingredients.

All photos © Waltzing Meurers