Neon green vacuum foam on hot shallot mango ice cream?

This is not your style of cooking and/or eating?

Then Hollmann cooking lessons are the right spot for you!

We at Hollmann Beletage and Hollmann Salon believe in an honest and back-to-the roots way of cooking (though with a special contemporary twist) and want to share with you what many have already forgotten... The basis of a foresighted and seasonal cuisine with local products is:

The Pantry

Once the harvest is done, it is the best time to process and conserve vegetables and fruits for the cold season. Be it chutney, compote or jam - during the courses in our multi-functional Hollmann Theater Salon, you will learn how to set up a stock of food that will last for quite a time. This will allow you to enjoy fruits and vegetables during a season, where they no longer exist.

Each course has a different seasonal theme. Per session 5 different dishes are boiled down, pickled and preserved - all under the guidance of Chef Alfred Schoch. Only organic and regional products are used.

When and what do we boil down, pickle and preserve?

- May 26th, 2012
- July 16th, 2012
- August 13th, 2012
- September 17th, 2012
- November 5th, 2012

The courses will be held from 17:30 to 22:00.

The following services are included in the lessons:

• Presentation and guidance by Chef of Hollmann Salon, Stefan Schartner
• Secret hints from an awarded gourmet cuisine
• Snacks & beverages throughout the course
• Working with high-quality, organic and regional foods
• Labeled Apron to take home
• 4 glasses of freshly prepared and bottled preserved food to take home
• Loaf of bread, baked fresh on the spot
• Collection of recipes to take home
• Photo documentation

Price p. Person: € 99, - ^{_{(Facebook Fans get 10% discount.)}}

We are looking forward to cooking with you ! Book at  +43.1.9611960.43 or via email: office@hollmann-salon.at

Individual cooking lessons, company incentives or team building, are available from 10 persons.