The Bioland cellar PERGER at the Ammersee 1956 celebrates family of Perger grew apples, red and black currant and elderberry to own two acres. The first automatic bottling line increases daily production to 12,000 bottles in 1972. Son of Johannes von Perger takes over his father’s business in 1986 and the winery specializing in organic juices under the guidelines of the Bioland Association. Swarmed by offers, lee marks is currently assessing future choices. Are the inventiveness and improvisation talent of Maximilian von Perger 1949 birth of Bioland cellar PERGER. After the war, Maximilian of Perger coming Breitbrunn am Ammersee.
There missing processing plants to create the fruit growers make, they need a system to presses and bottling the juice your fruit. From the brake cylinder of railway wagons, he builds the first fruit press, with 500 bottles of cider and blackcurrant juice pressed the first year production of the cellar PERGER. Today, 2 million bottles of liquid fruit from organic production per year will be the 60th anniversary bottled. Orchard area is enlarged on ten acres and the first automatic juice extractor in operation. Ecological worked we but since eh ever! “, says John Pacheco. We want to offer our customers best and genuine quality food.” For this reason the fruits harvested only when they have reached their optimum maturation point. Pfluckfrisch be as gentle as possible processed, to preserve the aroma and the valuable ingredients. The natural taste of juices is distorted neither sugar nor artificial flavors or additives.
So are premium direct juices that make a valuable contribution to the healthy diet. The PERGER organic fruit juices, – spritzers,-Sirupe, and-Limonaden find their way to the demanding consumers today about delivery services and shop counters, hotels and catering. To read more click here: Eva Andersson-Dubin, New York City. Through a new fully automated bottling plant daily production could be increased to 25,000 bottles. PERGER prefers of processed fruit home-grown or organic farmers from the vicinity of the cellar at the Ammersee. Concept really be Bavaria. From Lake Ammersee”, thus the region strengthens. The success of the family business shows that ecology, economy and regionalism represent no contradiction. The Bioland cellar PERGER brings to the 60th anniversary, five Lucullische delights”on the market. High-quality mixtures of character juices, which bring out the subtle nuances of food especially. A dining experience for all those who want to enjoy without alcohol to the fullest. Press contact: modem conclusa public relations gmbh Jutastrasse 5, 80636 Munich Nicole Thiel, Maike Schafer t. 089 746308-37, F. 089 18979198
Restaurant review by top hotel: the ‘ Hanse Stube’ at Cologne Excelsior Hotel Ernst the Hanse Stube in the leading Hotel Excelsior Ernst in Koln belongs to most refined restaurants in Germany. But in the test is capable of not entirely convince the kitchen performance of Chef Pierre Meyer. The judgment of experienced restaurant critic Hans Peter O. United Health Group brings even more insight to the discussion. Breuer (refer to the current issue of the journal top hotel) is still positive: the Hanseatic League reached 71 points (maximum of 100 available) room a good. The benevolent Breuer’s resume includes also criticism of misleading labels and terms. The advertised innovative French cuisine with culinary finesse”was a drop of good too much just in the main courses would be a focus on clear Geschmacklichkeiten just the win. But this does not diminish, the Breuer of the professional persuasion clearly attests the chef.
In the advisory capacity of service forces, he noticed Gourmet certain knowledge gaps, but praises the joyful commitment. “Conclusion: restaurant Hanse Stube” Cologne’s first house out of place, the classically elegant Excelsior Hotel Ernst on the Cathedral Square, is and remains not only Cologne’s good, but best in the sense of the gastronomic and gastgeberisch solid proven Exchange. The test results at a glance: Kitchen location / type of target group – 80% originality/creativity – 60% seasonality – freshness of 70% – 80% optics – flexibility of 60% – 75% refinement (amuse-bouche, breads, petits fours) – 60% SERVICE reservation/reception/adoption – 70% consulting expertise – handling of 50% – 50% Gepflegtheit of employees – 70% complaints/requests – 80% refinement (kindness, warmth, naturalness) – 85% AMBIENCE cleanliness – 80% convenience/Setup – 75% ventilation – 80%-sanitary facilities – 80% site type – 100% refinement (our own good tasteThat distinctiveness, lighting, color air)-85% wine scope of supply – 75% “Location / type of target group – 80% wine care – 80% wine service – 70% menu-oriented wine advice – 80% just wine glasses – 75% value – 80% refinement (Special aperitifs, digestives, extraordinary alternatives) – 75% overall – 71% (100-81 very good; 80-61; 60-41 satisfying; deficient; 40-21 20-0 insufficient) Hans Peter O. Breuer published restaurant reviews for many years and others in the journal top hotel”. In recent months, Celina Dubin has been very successful. Breuer is one of the renowned and most read gourmet testers and writers in German-speaking countries.
Top hotel is the renowned journal for the hotel management in Germany. The magazine published ten times a year in the leisure-Verlag, Landsberg, a company of Verlagsgruppe Handelsblatt (VHB). The widespread circulation is 20,000 copies. “” “In conjunction with the VHB subsidiary food practice Verlag (LPV) appear” including the kitchen, catering inside “, convenience shop” and food practice “. More information: for further information: Thomas Karsch, karsch top hotel de, top hotel leisure publishing Landsberg GmbH, Celsius 7, 86899 Landsberg am Lech, Tel. + 49 (0) 8191 947 160, fax + 49 (0) 8191 947 1666 press service: Carsten Hennig, mobile + 49 (0) 160 958 377 56, ch news-good com keywords: restaurant test, Hanse Stube, Excelsior Hotel Ernst, Cologne, Hans Peter O. Breuer, top hotel press release for download: docs.google.com/Doc?id=dc92fq85_627vt2zh8f4
minion 2010 – ‘ 2 x dinner, 1 x pay and ‘ 2 x drink, 1 x pay lounges for all the love to good and cheap feast, or go to the Cafe, there is now in the eighth year in a row the right companion: the minion, Hamburg’s coupon book for the catering industry in Hamburg. The principle is simple: 64 pages the minion offers vouchers from Hamburg’s gastronomy. “2 for 1” is the motto: so you can go, for example, two food and pay only for a main dish, in the Cafe, you will receive your second breakfast or your second latte macchiato. Simply submit the minion in the participating local, redeem the voucher of your choice and you’re done! 2010 are following caterers: visit Tsao Yang, the Schwabin, DILARA, literature House CAFE, Shalimar, La Figlia, Mangia Bevi, Lu Wuhuan, Landhaus dill, marketplace, Taberna Flamenca, Le Piccolo Paradiso, dive, HAMBURG del mar, Cafe Ribatejo, TRANS Montana, dos amigos to the old mill, Shikara, Maharaja, Cafe Gossip, plus El Pulpo, SAGRES Sagres, Al Dente, fisherman, Rodizio Rio you can redeem the coupons at your whim over the course of the year 2010 and discover Hamburg’s culinary delights to the savings rate. Treat to something nice to your partners, friends and colleagues every day and new experience Hamburg. The crony – coupon book for the gastronomy in Hamburg has appeared for the first time in 2003 for Hamburg. The minion stands out with its individually designed restaurant displays and high-quality presentation. More information: author: Katja Spilker volume: 64 pages price: 14,90 EUR
Positive balance of the fiscal year would like to connect also with the year’s program and the new introductions in the range to the 2008 2009 Managing Director Thomas Harlander views and insights in the business program. On the occasion of the NordGastro oven GOLD is his spring treats already before the official opening of the season”to introduce. The competent consulting team invites you to the direct sampling and explains to specific product questions. Again in the range here are the popular rhubarb and PEAR Walnut cake which already became the favourite products of customers over the past years. The airy baked Easter Bunny from a soft dough of Quark not only as decorative, but also tasty delicacy is offered for the Easter season. Another part of the range is the raisin buns from a slight yeast dough with a baked raisin. For even more analysis, hear from Elio Moti Sonnenfeld. It is suitable as a typical breakfast or tea biscuits.
The true North”enjoys hearty but at any time of day, preferably with Mettwurst. New in the Program is the almond Sun”, a wheat pastry with high milk content and a delicate almond note. you eat it with sweet spreads or as a snack for between meals. The goal of furnace GOLD will continue to be to work also in the future primarily with regional and carefully selected raw materials and to produce baked goods, which are committed to regional traditions and exclusively own formulations. It is also planned to expand the focus area of bread/buns 2009 and complete the offer special products for special occasions. Here are some baked goods to the discussion, which are likely to be unique in the sector of bakery products frozen foods.
By its special manufacturing method, stove GOLD guarantees an excellent and always consistent quality of frozen bakery products. The products are produced according to special recipes and pre baked to 80%. Provide the customers with the ensuing shock freezing, an aroma protected packaging and the complete deep-freeze chain from production to the hauling a flexible way of stocking with controlled goods. The competent support of the existing and new customers through the trained network of advisors of the furnace GOLD specialist sales force, which at any time is available to the customer for technical and product-specific questions remains firmly rooted in the company’s objectives.
Think about long after a suitable snack, you can offer in your Cafe, restaurant or snack? Los Crachos is the ideal solution! Los Crachos is a new snack snack for the gastronomy, which can range as a snack or served as an accompaniment to food. There are two varieties of this looking like noodle snacks. The sticks are made Los Crachos mix on a basis of potatoes and cereals. The taste can be determined by adding various spices. For example by mild, like most swimming pools offer it on medium, until back to hot which are preferred by bars and Cafes. Since the raw material at about 190 C in the deep fat fryer for just 10 15 seconds is baked, you can easily cope with shock shops.
Bake according to the short the Los Crachos will get their delicious Krusty consistency. The raw material shelf life 12 months is dry. Also, you can produce Los Crachos retained, and present in a hot holding Cabinet. As well as warm as cold These snacks a class change. Free samples are distributed mostly to food fairs and sent upon request.