The pop-up Restaurant “bYondBeef – Future of Food” shows in ten days how to eat can go without ruining the planet: without the food waste, and without meat.
Franz Kotteder
food does not work any more today, so that you eat what you feel like. And before start to cook with the cheapest, which was to be found in the food retail sector so be it. The Consumer of today is thinking, what he stuffs into himself and, as a result of what he eats. And some are concerned about the question: What are you allowed to actually eat?
asked This question also Vincent Fricke and Marc Christian. The two chefs – Fricke runs the catering company Bavarian Stew, Christian the chef Studio meating room – show now for ten days in a Pop-up Restaurant at the Oktoberfest is a culinary utopia. It’s about how the future of food in the Restaurant could look like. “bYondBeef – Future of Food” is called nice time mentally with the action. Who translates “Beyond the beef” is correct. Because it is a rush is a long time ago in wisdom, that the extent of our meat consumption is ruining the planet. Fricke and Christian draw the conclusion: The future of food will be meatless.
All the ingredients are consumed up to the last Rest ratzeputz.
(photo: VIVI D’ANGELO)
And not only that: The more we are on the earth, the greater the Problem of food waste. Therefore, Fricke and Christian devote the first week of the rest of the recycling of food. “What is in the meat kitchen, the Nose-to-tail principle,” Fricke, the exploitation of all parts of the Carcass from the snout to the tail, “that we also apply to plant-based foods.” All the ingredients are so consumed to the last Rest of ratzeputz and also come to the plate. “The cauliflower,” says Fricke, “how to make thin sheets in addition to a type of lettuce, the stalks from the broccoli, you can lightly fry or for a Pesto to use celery in Whole, is suitable for pot roast, leek and Celery stalks can be treated like asparagus.”
“don’t remember a Lot yet,” says Fricke, “where we’re headed, with our agriculture and our food production.”
(photo: VIVI D’ANGELO)
In the second week, from the 1. In April, it’s still “something abstract,” says Fricke. Age-old techniques to make food durable, such as the Fermentation of Sauerkraut, combine the two with vegetables and salads that you can grow yourself. Because what is called “Urban Gardening”, so the own produce of food in the town, will get in the future even greater importance, as they are sure. In addition to the Fermentation of cabbage, it will also go to the old finishing techniques, which led in Japan, for example, for the production of Miso Paste and soy sauce by the use of the mould fungus Koji Kin, and until today, a large share of the Japanese cuisine.
“don’t remember a Lot yet,” says Fricke, “where we’re headed, with our agriculture and our food production.” How can it continue to show the Pop-up Restaurant, the Fricke and Christian this Monday in the basement of the hotel Krone Theresienhöhe 8, open. Of is open Monday to Friday at 19 PM, the Five-course menu from the future costs 69 euros with water as a drink, 89 euros with non-alcoholic drinks, and 99 Euro with wine pairing. You can register at the E-Mail address office@bairischstew.com.
