A hearty plate of pasta, cheese, tomato sauce and venison parmigiana.
It was time for a change, bring back traditional Swiss food from the land to the plate. Hung’ER Butchers Shop and Restaurant in the Park Hyatt Zurich is more than locally sourced. Chef de Cuisine Frank Widmer has been working exclusively with a butcher in the village Jona who makes sausages, dry ages meat and pork and with no waste.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
Bring a delicious bite of Sweden to your summer’s grill with venison burgers complete with juniper berries and cheesy Västerbottensost buns.
An interview with the chef of NYC’s Gradisca, a classic Italian restaurant serving modern creations and interpretations.
Two-day venison and chorizo stew with wine, smoked parika, and a crusty bread.