Kurt Gutenbrunner
Kurt Gutenbrunner is the chef and co-owner of New York City’s Michelin-starred Wallsé, Café Sabarsky, and Blaue Gansv, and has earned abundant praise for his modern interpretation of Austrian cuisine and his seamless integration of food and art. Growing up with garden-fresh cooking in a small village on the Danube River in Austria, Gutenbrunner decided at age 14 that he wanted to become a chef. He promptly enrolled in a professional hotel and restaurant school and obtained a degree in culinary arts two years later. At 16, he apprenticed at the Relais et Chateau Richard Löwenherz in the Wachau region, where he developed an appreciation for regional wines, many of which are featured in his restaurants today. Kurt has worked in some of the finest kitchens in the world including Munich's Tantris, and trained with such esteemed chefs as David Bouley.
Get a jump start on Oktoberfest festivities with this German dish—lederhosen optional.
This recipe for sauerbraten by Victoria Blashford-Snell and Brigitte Hafner is a German pot roast, marinated in vinegar and spices and then slowly roasted. As the weather cools down this is a great dish for fall.
A New York magazine “Critic’s Pick,” this Portuguese-American eatery is fresh on the scene but already a hot spot.
George Mendes, a friend and colleague from Bouley, recently opened Aldea on 17th Street in New York, bringing Portuguese flavors to the Flatiron neighborhood. Aldea is a modern and fresh approach incorporating seasonal items from the market. The space is open and spacious lifting your spirits and helping you relax over various styles of bacalao.
Cookbook
If it’s kraut you crave then look no further than Chef Han Haas for all the secrets you’ll need to know.
Lust auf Genuss by Chef Han Haas of Restaurant Tantris in Munich, Germany is written with creativity and enthusiasm for German-Austrian cuisine. Not only does he cook and bake, but he also writes and illustrates his own books.
Food Destination
On your next visit to Paris skip the Eiffel Tower and discover the where the city’s finest chefs do their shopping.
Paris is an epicenter of fresh foods and fine cooking. Rungis Food Market is the largest wholesale market in Paris and maybe even the world. It’s so big that a train station and highway exit has been built around it for customer convenience. You can find the freshest produce, fish, meats, cheese, flowers, anything. Everyone must pay it a visit; it’s an eye opener!
