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Diary, Rhineland-Palatinate
We accompany the hotel Weinbergschlösschen now already for several years. So we were very happy to hear that we could also document a big anniversary: 60 years Hotel Weinbergschlösschen. As we arrived one day earlier we were able to see a lot of the preparations for the festivity. When seeing it all from an outsider’s view you do wonder how in the end all the strings come together and there is a great event.   How nice, when you can delight someone with your work. And the anniversary celebration did exactly that. It was kind of an enlargement of the kitchen party that we also have experienced once – only this time it was much bigger. More stations, fireworks, a raffle and a five tier cake. What else do you need? But the Lambrich brothers will surely make up something new next time. We hopefully will be part of it and report it. This week it was strange that we had our spare time in the beginning and our real tasks were scheduled for the weekend. But on the other hand we could spend some time at the Rhine and could do some other things and could document much of the preparations. The weather was great. And so it was a georgious party and we took a lot of photos. The whole story you can find here. 60 years hotel Weinbergschlösschen For us it gets more and more clear that our decision to put some days in-between leaving and arriving for the next job was a very good idea. It is so good to get your head clear and we do feel less stressed out. And we also do feel less driven. It can go on like that. All Photos © Meurers.net
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Food, Photostory, Rhineland-Palatinate
Nowadays it is hard to survive for family run hotels. Therefore it is very nice for a change to be able to watch a small hotel to not only survive a couple of generations but to also grow and develop. Unfortunately it is more common to loose the connection to modern times. The hotel Weinbergschlösschen is a praiseworthy exception. The younger generation took over a couple of years ago and changed some things immediately. Amongst them also the name. ‚Bergschlösschen‘ became ‚Weinbergschlösschen‘. That was the beginning of a number of smaller and bigger changes: First the rooms were renovated in a very skillful way. Skillful means that the rooms are presented individually and fondly designed. If nothing else because of the self sketched and designed furnitures that even include clever details for the guests. Here you will find a plug at each bedside. Unfortunately this is still not common today even now that many people travel with their smartphone. Also the decoration varies from up to date styles and materials. Here you can feel the affinity to details and to handicraft in each and every room.   Also regarding the togetherness you can feel the affection. The conversation with the guests is cordially and towards the regular guests even amicable. Sometimes they even get a hug at a reunion. Also among the staff there is a nice atmosphere. As a guest you immediately can feel that all like to work together and have fun doing so. You can here much laughter.   Even now after the house has grown and gathered more employees. The originally 5 guest rooms have not only been equipped with an own bathroom and toilet but during the years the number of rooms has risen as well. The kitchen has been displaced and enlarged and some former achievements have been gone. Though one has been so proud of them, that they were announced on the hotel own matchboxes. Like the bowling alley. Or the sauna. Instead the guests enjoy the new lift and the fact that they don’t need to carry their luggage upstairs.   The restaurant became a meeting room and the old kitchen became another meeting room. Then the restaurant has been enlarged. The breakfast room as well. And in case we interpret the signs right there will be more changes soon. The creativity of the chefs of the house seems to be unbroken. Neither regarding the culinary arts nor the planning of reconstructions. Talking about culinary arts. Also here the ambitious brothers introduced some new events. The cooking school that teaches you how to prepare a multi course meal; also in your team if you like. Or you visit one of the cookery courses dealing with different subjects. Or have a look at the travel around the world in seven courses. Here you can explore the globe with your roof of the mouth. Because the chefs have worked on cruise ships and thus learned much about exotic ingredients and flavours. Now they use this knowledge for their dishes. By the way they have both worked at the Traube Tonbach as well. So the culinary arts alone are worth a visit. Even without a hotel room.   One of the latest ideas was the kitchen party which nowadays is legendary. So it was no wonder that the celebrations for the 60th anniversary of the house have been held in form of a huge kitchen party:   But first things first: The festivities for the big event started already Friday evening with the above mentioned wine tasting and a following five „Strammer Max“ which is normally fried egg with ham on bread. But now it was served as a modern variation. And also other dishes like ‚pork belly with cabbage and potatoes‘ was not old fashioned but a new creation. And like the wine tasting the evening was a mixture between young and old. With traditional courses and new creations. But everything was presented with the usual Weinbergschlösschen quality. On the next evening even ten courses have been offered at as many stations that have been distributed over the building and in the outdoor area. There each dish has been prepared or arranged on the plate freshly in front of the guests. Additionally there have been six stands of wine growers with matching wines. The guests stroll from station to station, taste some of this and try some of that and get some advice from the wine growers about which wine to drink with the black feather chicken or which one goes with the saltimbocca from the deer.   Well known colleagues love to accept their invitation and enrich the courses with their own creations so that it will never get boring. Three of them contributed dishes for the anniversary and came up with something extraordinary. Or have you ever had apple-whisky-bacon-egg? It sounds weird but was delicious.   Different to the ‚normal‘ kitchen parties the anniversary took place in the summer so that guests could also celebrate on the terraces. Terraces in plural because there is also an innovation. The old pavilion had to go but was erected anew in front of one of the meeting rooms to form a nice place for the breaks. Of course not just like that but an new terrace has also been formed. The so called ‚stone‘ terrace. Exactly there the wine tasting of the anniversary party took place and was at the same time some inauguration. Ten wines could be tried. Old ones and young ones. Among them also the famous Bush-wine from 1989 and sadly nowadays a rare drop: Ice wine from 1983. You can hardly get anyone today.   There was even a huge marquee at the terrace according to the occasion where a band was playing and supported the party with their music. The wooden floor of this marquee later served as a dance floor.   But there was more to it than that. There have been more surprised for the numerous guests. Around midnight the name giving wine yards have not only been illuminated by an ample firework but there could also be seen a „60“ made out of lights. No, that was not the end. There was a draw and the first prize has been a night in the legendary ‚Turmzimmer‘ – the tower room. Of course with the whole shebang. The grand finale was a five tier cake. Also an innovation, that such a masterpiece is planned and made in house. Everyone held their breaths as the cake has been carried to the table. Five different cakes with different layers and creams like peach or vanilla, black forrest cake or chocolate. Lush decorated and with a „60“ made out of marzipan. Where do I know these two from? For the cake people were queuing because every one wanted a taste of it. In the end no single crumb was left over. Here also a new tradition could have been born.  

Time Lapse „Cake – MakingOf“

So we all can be curious what the Lambrich brothers will come up with next. But one thing is for sure. It will be at least yummy and there will be the one or other surprise included. It will never be boring or monotonous. So it is worth to have a look once in a while during the next 60 years at the hotel Weinbergschlösschen to see what’s new! We wish the whole family Lambrich all the best for the future! All Photos © DieMeurers    

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Diary, Rhineland-Palatinate
Once again we have been at the Hotel Weinbergschlösschen in Oberheimbach at the UNESCO World Heritage Upper Middle Rhine Valley. There have been some alterations at the hotel like some additional rooms and a lift. And it was time for a kitchen party again. But one thing after the other. It took us only a couple of hours to get there from Wolfenbüttel so we had time to enjoy the vineyards in autumn and have a walk in the golden sunshine. The next days have been busy with taking hotel photos including the  corresponding and nerve-racking preparations. Four different kind of rooms, two function rooms and the nice terrace have been restaged. And then there was the famous kitchen party …

Here you can find the whole story of the kitchenpary with more photos.

And the story on Twitter (German).

Additionally we have ordered our new waltzing vehicle with pounding hearts. Supposed delivery time will be end of January. We are sooooooooo excited. Otherwise this week was quiet. I did the usual call to the finance office because they got again something wrong. Why do I have to waste my time for their inefficiency? And there was some office stuff to do like taxes and some letters. The first bookings for 2017 arrived…  see our tourdates Achim’s terrible cold came back and my biceps tendon irritation still  bothers me. The regular every-day madness that is… All photos © Waltzing Meurers  
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Food, Photostory, Rhineland-Palatinate
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. 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. 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. 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. 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. 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. 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. 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. 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. And so the evening floats along. And you eat and stroll and drink a glas or two and eat and stroll. 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.   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. 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

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Food, Photostory, Rhineland-Palatinate
Another quick dish from Chef Marc Lambrich. Let's go. We need prawns. and a mango. Pelle the mango and cut off the pulp. Cut the pulp into small pieces and put them into a bowl. Cut the green from spring onions into small rings and put them also into the bowl. Roast hazelnuts. Cut the prawns in half. Chop the hazelnuts and put them also into the bowl. Mix well. Roast the prawns shortly and decorate them on the salad. Ready! Enjoy! You can use peanuts or other nuts instead. All photos © Waltzing Meurers
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Food, Photostory, Rhineland-Palatinate
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. put some melted butter or oil on it put slices of bacon on it add some tomatoe sauce rasp Parmesan cheese on it wrap the edge of the dough carefully and roll the dough using the drying up towel add some more melted butter and cut into small slices. Put the slices on a baking tray and bake it. Ready! Enjoy! Vegetariens can leave out the bacon or add other ingredients. All photos © Waltzing Meurers
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