Arte Divina Culinaria
Once again, the Art Directors Club (ADC)«s »Essen mit Spass” working group demonstrated its culinary expertise.
Once again, the Art Directors Club (ADC) "Food with Fun" working group demonstrated its gastronomic expertise. by Beat Fritsch And the members of the creative club are not immodest when it comes to culinary delights. It is well known that the ADC spends a lot on its parties, with the largest budget item going on food, the second largest on drinks and the petty cash for hall hire. No wonder, then, that tickets for this event are considered to be the most sought-after of all.
So last Sunday everything, but really everything, that has rank and name in the scene met for a festive rendezvous in Zurich's Kaufleuten - as always after the previous award ceremony. There's only so much to say about this one: the judging was just as tough as last year. The same people won as last year. And the same people got as upset about it as last year.
The disappointment of missing out on throwing honors doesn't last long anyway. The traditionally exclusive meal, accompanied by plenty of alcohol, quickly makes you forget any unpleasantness. That's why this anxious question came to the fore at a tidy hour: "Can the ADC top its top culinary offering?"
While two years ago a whole quartet of star chefs - a total of over 50 "Gault Millau" points were represented in corpore - were invited, André Jaeger, also a demigod in white, from the Rheinhotel Fischerzunft zu Schaffhausen showed off his skills on the occasion of the ADC's 25th anniversary last year. This year, only the globally active Swiss culinary export Anton Mosimann remained, a kind of globalizer of the culinary arts who normally prepares dishes for crowned heads and presidents. And what does this mean for the ADC's gastrotesters? You'd have to fly in Alain Ducasse or the Troisgros brothers to top this series!
This is how delicious it looked on the plates: Salmon carpaccio with crab meat, oriental duck salad, saddle of lamb in a mustard and herb crust, stuffed with shitake mushrooms, served with market vegetables. Grande finale with tarte tatin with cinnamon ice cream and the finest friandises with coffee. Always accompanied by the matching alcoholic beverages. The always perfectly coiffed Mosimann and his ten-strong brigade undoubtedly put on a masterful performance for the 350 or so guests. This was also the opinion of those present, who acknowledged the performance with an ovation. And that's saying something. Christian Bauer from the Swiss Hotel Management School in Lucerne reported that the only guests worse than advertisers were actually teachers. He arrived with two carloads of trainees who were responsible for the service. One or two of them stumbled at times, but given the young age of the Hofa students, their consistently confident performance deserves praise.
In his acceptance speech, Andreas Prokesch contrasted the immodesty of the advertisers with the modesty of the restaurateurs. While advertisers only need to let out a quiet fart to expect it to appear in the next issue of WerbeWoche and be rewarded with a cube, Mosimanns asked modestly: "Is it good?" It was very right, added the ADC President with a smile and modesty.
A frequent topic that we picked up during the many discussions at and between the tables was, of course, in addition to the usual factual and laugh-out-loud stories, the royal Dutch dream wedding. H.M. King Kraska, ruler of the ZEN and A-ZENtrian world, also took advantage of the fact that the last weekend was dominated by the monarchy. Instead of the Oranians, he gave preference to the Swiss aristocracy. His Majesty also appointed a new dignitary to his court for the first time in a long time. Last Sunday, Reini Weber was awarded the title of "k. u. k. HofsCHwul" for the first time. Honny soit qui mal y pense ...!
A few days before the ADC party, the house party at Linkgroup was less wild and daring and not quite as advertising chic. At the prepress and print specialists, for once it was not the creatives but the production experts who were in demand and invited. Here, too, over 250 guests made the pilgrimage to Wetzikon in the Zurich Oberland to spend a fun evening. The two hosts, Jürg Trösch and Christoph Jäckle, combined their customer party with a vernissage by Iranian photographer Shirana Shahbazi, whose works are being published in book form by Linkgroup. The atmosphere was so pleasant and the conversations so intense that even after the last S-Bahn train had left, there were still guests who didn't want to go home.
Denis Lechmann and Reto Blöchlinger from Printlink had to work pretty hard behind the bar. However, the production specialists made a good trap at the bar. They only ran into a slight snag when the vodka briefly ran out. However, with some clever improvisation and fig schnapps, they easily overcame this liquidity bottleneck. Jazz musician Robi Weber also had to improvise. He provided the musical entertainment, albeit not with his regular quartet, but in a three-piece formation. This did not detract from the listening pleasure, as the trio sounded as smooth and groovy as you would expect from Weber.
Beat Fritsch
So last Sunday everything, but really everything, that has rank and name in the scene met for a festive rendezvous in Zurich's Kaufleuten - as always after the previous award ceremony. There's only so much to say about this one: the judging was just as tough as last year. The same people won as last year. And the same people got as upset about it as last year.
The disappointment of missing out on throwing honors doesn't last long anyway. The traditionally exclusive meal, accompanied by plenty of alcohol, quickly makes you forget any unpleasantness. That's why this anxious question came to the fore at a tidy hour: "Can the ADC top its top culinary offering?"
While two years ago a whole quartet of star chefs - a total of over 50 "Gault Millau" points were represented in corpore - were invited, André Jaeger, also a demigod in white, from the Rheinhotel Fischerzunft zu Schaffhausen showed off his skills on the occasion of the ADC's 25th anniversary last year. This year, only the globally active Swiss culinary export Anton Mosimann remained, a kind of globalizer of the culinary arts who normally prepares dishes for crowned heads and presidents. And what does this mean for the ADC's gastrotesters? You'd have to fly in Alain Ducasse or the Troisgros brothers to top this series!
This is how delicious it looked on the plates: Salmon carpaccio with crab meat, oriental duck salad, saddle of lamb in a mustard and herb crust, stuffed with shitake mushrooms, served with market vegetables. Grande finale with tarte tatin with cinnamon ice cream and the finest friandises with coffee. Always accompanied by the matching alcoholic beverages. The always perfectly coiffed Mosimann and his ten-strong brigade undoubtedly put on a masterful performance for the 350 or so guests. This was also the opinion of those present, who acknowledged the performance with an ovation. And that's saying something. Christian Bauer from the Swiss Hotel Management School in Lucerne reported that the only guests worse than advertisers were actually teachers. He arrived with two carloads of trainees who were responsible for the service. One or two of them stumbled at times, but given the young age of the Hofa students, their consistently confident performance deserves praise.
In his acceptance speech, Andreas Prokesch contrasted the immodesty of the advertisers with the modesty of the restaurateurs. While advertisers only need to let out a quiet fart to expect it to appear in the next issue of WerbeWoche and be rewarded with a cube, Mosimanns asked modestly: "Is it good?" It was very right, added the ADC President with a smile and modesty.
A frequent topic that we picked up during the many discussions at and between the tables was, of course, in addition to the usual factual and laugh-out-loud stories, the royal Dutch dream wedding. H.M. King Kraska, ruler of the ZEN and A-ZENtrian world, also took advantage of the fact that the last weekend was dominated by the monarchy. Instead of the Oranians, he gave preference to the Swiss aristocracy. His Majesty also appointed a new dignitary to his court for the first time in a long time. Last Sunday, Reini Weber was awarded the title of "k. u. k. HofsCHwul" for the first time. Honny soit qui mal y pense ...!
A few days before the ADC party, the house party at Linkgroup was less wild and daring and not quite as advertising chic. At the prepress and print specialists, for once it was not the creatives but the production experts who were in demand and invited. Here, too, over 250 guests made the pilgrimage to Wetzikon in the Zurich Oberland to spend a fun evening. The two hosts, Jürg Trösch and Christoph Jäckle, combined their customer party with a vernissage by Iranian photographer Shirana Shahbazi, whose works are being published in book form by Linkgroup. The atmosphere was so pleasant and the conversations so intense that even after the last S-Bahn train had left, there were still guests who didn't want to go home.
Denis Lechmann and Reto Blöchlinger from Printlink had to work pretty hard behind the bar. However, the production specialists made a good trap at the bar. They only ran into a slight snag when the vodka briefly ran out. However, with some clever improvisation and fig schnapps, they easily overcame this liquidity bottleneck. Jazz musician Robi Weber also had to improvise. He provided the musical entertainment, albeit not with his regular quartet, but in a three-piece formation. This did not detract from the listening pleasure, as the trio sounded as smooth and groovy as you would expect from Weber.
Beat Fritsch
once again set out to inspect the events of the Zurich communications scene. Which proved to be a tough job last week. On Thursday, the Linkgroup hosted a customer party, on Saturday the Prix Courage was awarded at the Volkshaus (report in the next WerbeWoche), and on Sunday evening there was a well-deserved "Dîner Mosimann chez ADC" to round off the week. The gourmets of the creative club once again hired a great cooking star to give their annual festival a special culinary touch.
Those who want to be catered for by top chefs or who are satisfied with simple catering can be found at a wide variety of events on the scene. Do you already have something to report? Pick up the phone (01 296 97 98) or hit the keys (info@werbewo
che.ch). Event tips and further shortlist images are available online at www.werbewoche.ch
