Dahlia blossoms, wild heart ham, smoked tomatoes, venison liver, herb polenta, rose pana cotta. Have you never eaten them before? Neither have we. Until Gerold’s Italian game cookery course.
Salute! The evening begins with an aperitivo. How could it be otherwise when the Italian-enthusiastic Knobi chef Gerold Eppner and his wife Gina, who has Sicilian roots, invite you to a cookery course? ‘Two hearts beat in my chest. The Italian heart and the hunter’s heart,’ explains Gerold. At the cookery evening in Konnis, our company restaurant, he wants to combine the two. There will be a 5-course menu with various game specialities – with a Mediterranean touch and lots of herbs, served with Italian wines. Dolce Vita in a nutshell.
Natascha is already carefully crumbling the ricotta. The sheep’s cheese curd is firm, very different to what you get in German supermarkets. Finally, Natascha, who actually works in the shop, fries the ricotta. It is served as an appetiser – with game ham, marinated figs, honey, thyme and various flowers from the dahlia, marigold and many more.
Gerold shot the game, which gives him the so-called ‘small hunting rights’. ‘Whoever breaks open the game gets it and can use everything – the heart, the innards, everything,’ he explains. For Gerold, utilising everything from the animal has to do with respect. That’s why this evening, for example, he also serves venison heart ham that he has smoked himself and ravioli with a roe liver filling.
Christian is currently processing the tomatoes for the soup, course 2, with his former flatmate Angie. Gerold had previously smoked them in the oven to give them their very own, spicy flavour. Christian normally programmes software at OrgYou, but sometimes he’s also behind the cooker. ‘I love cooking, including game,’ he says. The smoked tomato soup with game heart ham and garden herbs tastes very good to the participants – but is also rich.
Course 3 is next. Moni and Jens, external guests, are responsible for this. It is immediately obvious that this is not the first time they have made pasta themselves, as the movements on Gerold’s pasta machine are almost perfect. The filling consists of venison liver, accompanied by grilled apricots, chard and sour cream. A dream!
By the time the finale – the main course – is served, it’s almost midnight. And Sascha and Uli are sweating profusely. Medallions of venison with herb polenta and green asparagus. Served with: pulpo. Seafood with game? Could be exciting. ‘Nobody at home eats game, so I’m really looking forward to cooking the main course today,’ says Sascha.
The two of them core pomegranates, carve the saddle of venison, roast asparagus, chop herbs and stir polenta for all it’s worth. Then come the pulpo: two octopuses with long arms. ‘Into the pot!’ Gerold calls to the two chefs. The octopuses land in the boiling water. They are then fried. The main course? A logistical challenge, but a complete success in the end: The saddle of venison is pink on the plate, the pulpo is firm to the bite but not tough, the polenta is creamy and the asparagus is crunchy. Simply perfect! Everyone is full to the brim by the time dessert arrives.
And yet the rose pana cotta with limoncello foam still goes down a treat. The rose petals come from Gina’s garden and the rose water adds a particularly delicate flavour. To be savoured! The evening ends with a happy chef and happy garlic. ‘A great experience,’ summarises lighting planner Iris, earning widespread approval. Chapeau or cappello, as the Italians say!
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