Transylvanian Gourmet Weekend
On a romantic Valentine´s weekend in the Transylvanian Wilderness we are seeking to address and spoil all your senses with a truly special rural country-side experience, lavish multi-course menus prepared using fantastic local produce paired with amazing wines and several enlightening culinary workshops! The objective of the weekend is to celebrate the art of fine dining, drink fine wines and to deepen our knowledge by small workshops about several culinary topics – and last but not least, to wholeheartedly embracing life in an inspiring and relaxed setting among old and new friends!
In the secluded setting of the rolling hills of Transylvania in the tiny village of Cund, the Valea Verde will welcome you with its own unique charm! In restored old farmhouses you will find cosy, rustic and characterful accommodation – a palace where finding true values and reconnecting with one´s senses might be easier, than in other places… The acclaimed Valea Verde Restaurant will be the venue for the weekend program and we will be preparing over 50 different exciting and inspiring dishes during the course of 42 hours!
The weekend is hosted by Jonas Schäfer and moderated by the internationally renown food & wine expert Roland Birr, who has over 30 years of experience in hosting culinary events from his native Germany to the US to Sidney and Beijing. His passion for the culinary world and his profound knowledge as a trained oenologist make his presentations genuinely interesting and accessible for anybody loving food and wine, whatever his prior experiences in these fields may be – and above all tremendous fun! The weekend will evolve around eight different experiences, which all consist of a theoretical and a tasting part:
Sherry & Port – Two Iberian Beauties
Once an integral part of any civilised afternoon or pre-dinner gathering, these two wine based liqueurs have become less known, but really deserve more attention! We will start the weekend with a nice informal gathering, where we will learn more about the history of these spirits, get to know one another – and sample Sherry and Port like in the good old times!
Ocean Feast Dinner
A true feast is defined by its opulence – and on this night we want to indulge in a true seafood orgy: fresh lobster, oysters, shrimp, langoustines, salmon, calamari – we will have it all and lots more of it! After severals starters with raw, marinated, smoked and poached seafood we will serve a seafood platter to remember and all this will be paired by some amazing wines, which are carefully selected to enhance the joy of this feast!
Chocolate & Coffee
After a delicious breakfast it is time for Saturdays first workshop – an introduction to the world of chocolate and coffee and why they pair so well together! We will learn of the origins, different forms of presentation and their importance in and for the culinary world. However, rest assured: after the interesting theoretical parts, we will also taste prime examples of delicious chocolate and special coffees!
Truffles are some of the most precious and valued ingredients in the world of cooking and the forests and hills around Cund are full of the “black gold”! We will be taking a guided walk with an experienced truffle hunter, who will show us “in sitiu” in the Transylvanian forest, how to find and harvest truffles! Upon our return to the Valea Verde we will eat the freshly harvested truffles in two different forms. Roland Birr will also introduce us to a great German Riesling, which pairs amazingly well with the delicate truffle flavour and also make sure, that we will have acquired the right state of mind to enjoy a siesta…
David & Goliath
There are many mysteries in the wine world and in this session we will do a blind tasting of two very renown wines of international rank with very high prices and two very affordable, absolutely unknown wines! After an introduction on how to taste wines professionally, we will see for ourself, what sommeliers & wine critics around the world are challenged with everyday – and how important (and sometimes difficult it is) to trust one´s own senses! This interesting experience will also show, how a historical background and good marketing is part of the wine business today and Roland Birr will share some of his personal experiences in this field.
Wine & Dine
Having sampled four outstanding wines, its time for some food! Chef Jonas Schäfer and his team will spoil you with a seven course truffle menu featuring the finest local ingredients – from delicious root soups to wild game to a very special truffle desert and we will then sample five glasses of wine paired and introduced by Roland Birr. Also we will then have room to share, reflect on and discuss the days experiences…
Cigar & Whiskey
After dinner its time to indulge in a cigar (for the smokers) and sample two different whiskey, again with thorough background provided on both the cigars and the Scottish Single malt whiskeys tasted. Later on, we will retire to a large bonfire outside…
The Hedonist Champagne Brunch
On Sunday morning we are awaiting you – well and rested after a good night sleep – at the Valea Verde with Truffled Eggs Benedict and many other local and international specialities! But – as all the weekend was about wine and food – we are having a special Champagne Tasting this morning. Roland Birr is presenting “The Hedonist Champagne” in a Jeroboam bottle, a truly befitting end to a weekend of beautiful food, drinks and company!
Friday – February 14th, 201417h Arrival and check in 19h “Sherry & Port – Two Iberian beauties” 20h “Ocean Feast” Dinner
Saturday – February 15th, 20149h Leisurely Breakfast 10h “Chocolate & Coffee” 11h Truffle Hunting 13h Truffle Lunch 14h Siesta 17h “David & Goliath” Blind Tasting 20h “Wine & Dine” Dinner 23h Cigar Hour
Sunday – February 16th10h Gourmet Brunch & Hedonist Champagne Tasting
The following items are included:
- “Ocean Feast” Seafood dinner (seven courses) on Friday Night
- Wine Pairing for the “Ocean Feast” (five glasses) on Friday Night
- Leisurely Breakfast at the Valea Verde Restaurant on Saturday Morning
- Truffle Lunch (two co urses) at the Valea Verde Restaurant on Saturday Lunchtime
- “Wine & Dine” Dinner (seven courses) at the Valea Verde Restaurant on Saturday Evening
- Wine Pairing for the “Wine & Dine” Dinner (five glasses) on Friday Night
- Gourmet Brunch at the Valea Verde Restaurant on Sunday Morning
- “Sherry & Port” Workshop (including Tasting) on Friday
- “Chocolate & Coffee” Workshop (including Tasting) on Saturday
- guided 1,5h Truffle Hunt on Saturday
- “David & Goliath” Workshop (including Tasting) on Saturday
- large bonfire on Saturday Evening
- “Cigar & Whiskey” Workshop (including tasting) on Saturday Evening
- “Hedonist Champagne Tasting”
- Water, Tea and Coffee
- Moderation by Roland Birr