HÜHNERFEST
From nose to tale
During Spring time I was a guest at a chicken festival on the farm and with
chickens from Odefey und Töchter. In order to bring guests closer to
the principle: Nose to tale, chefs from Hamburg, Hannover and
surrounding area, prepared different dishes from all parts of the chicken.
Lars Kathage from Mussumer Krug served chicken wings.
Maurizio Oster from Restaurant Zeik served grilled chicken.
Jens Rittmeyer from Jens Rittmeyer served chicken chicken ham.
Mathias Apelt from Kieler Kaufhaus / Ahlmanns served ice cream made of chicken liver.
Thomas Wohlfeld from Restaurant Handwerk served parmesan tortellinis with chicken.
Andreas Saul from Bandol sur mer served chicken cereal.
Thomas Imbusch from 100200 kitchen served chicken foot broth.
Jörg Finkenbrink from Gutsküche Wildfrisch served chicken cereal.
Ana Sgroi from Restaurant Ana Sgroi served Semolina alla Finanziera.
