From 26-29 October 2017, the culinary association “Culinaria Tirolensis” invited guests to Hochpustertal for the fourth time to attend the annual “Gourmet Festival Hochpustertal / Alta Pusteria”. This year, yet again, members Josef Mühlmann, Chris Oberhammer, Markus Holzer and Andrè Cis offered a top-caliber program, both for gourmets as well as wine aficionados.
Gourmet Festival Opening
On opening day, the venerable Gannerhof of Josef Mühlmann was the main event location. Together with two other high-profile guests at the stove, the members of “Culinaria Tirolensis” cooked for the better part of 100 guests at several stations throughout the house. On an auxiliary range, Chris Oberhammer (Restaurant Tillia / Toblach) conjured up a poached saddle of venison with red-beet tartare and wild spinach, Sascha Kemmerer (Killian Stuba / Hotel Ifen / Kleinwalsertal) served a tartare of Höhenvieh beef with trout roe and a delectably thickened red-beet stock.
In the kitchen of the Gannerhof, two chefs shared the duties. Manuel Ressi (Bärenwirt/Hermagor) brought with him from Gailtal an Arctic char presented with a carrot medley, couscous and caviar, while “pasta maestro” Markus Holzer (Jora Mountain Dining / Innichen) treated diners to charcoal tagliolini with Graukäse cheese and a truffle pesto.
Carola Mühlmann was responsible for this evening’s sweet finale: A tarte of bittersweet chocolate with lavender, braised apple and bourbon vanilla ice cream provided the delicious finishing touch to the overall culinary experience.
Between the various dishes, guests could visit producers from near and far to learn more about, and sample for themselves, a selection of new products such as wine, sheep’s milk yogurt, schnapps and cheeses.
Chef’s Dinner – Chris & Friends
Once again this year, the highlight of the gourmet festival in Hochpustertal was the gala dinner, enjoyed amid the venerable walls of Grandhotel Toblach. Star-awarded chef Chris Oberhammer succeeded in motivating international culinary greats and friends to participate in this festival, in order to be able to offer guests an extraordinary culinary experience. In addition to the team from Culinaria Tirolensis, Sascha Kemmerer (Killian Stuba / Hotel Ifen / Kleinwalsertal), Patrik Laine (La Trattoria / Alain Ducasse / Monaco), Renzo Dal Farra (Ristorante Locanda / San Lorenzo / Puos d´Alpago), Massimo Alvera (Pasticceria Alvera / Cortina d´Ampezzo) and Matteo Metullio (Ristorante La Siriola / Ciasa Salares /Alta Badia) all catered to the culinary pleasure of those attending.
The festival was given a befitting conclusion on Sunday, in the form of a small brunch at Restaurant Tilia accompanied by live music and an open fire.
Photos: Culinaria Tirolensis, Dominik Pignet
Contact Details for Culinaria Tirolensis:
Mobile: +43 (699) 12 16 79 73