Freshly melted cheese, straight from the loaf - the raclette station was one of the culinary attractions in the middle of SAGE Berlin that evening. The Friedrichshain-Kreuzberg Entrepreneurs' Association (FKU) had invited guests here for its annual business dinner, with SAGE and Berlin Cuisine as sponsors. Our food concept: XMAS hut magic with raclette, kale, fir-smoked salmon and spinach dumplings.
Freshly baked bread with salted butter and aperitif snacks such as olives, nuts and grissini were available to start the event. The guests then spread out at the various food stations. The fir-smoked salmon - marinated live and served with potato mash, sour cream and haviar - had subtle smoky notes. The fir-smoked carrot on Waldorf salad with lamb's lettuce caviar reflected this interplay of flavors in a vegetarian version. Two kale variations brought classic winter cuisine to the event: one with pastrami, horseradish and juniper cream, the other with Redefine Meat smoked sausage, crispy pearl barley and foamed horseradish velouté. The spinach dumplings in sage butter rounded off the main course, before the Snowy Sweets Station served double chocolate mousse with speculoos and cheesecake with gingerbread crumble to round off the evening on a sweet note.
Many thanks for the cooperation to the Friedrichshain-Kreuzberger Unternehmerverein and the SAGE Berlin team and to all guests for this winter Christmas evening.
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