Webpage-Part-Food-and-Beverage-Richard Cavallo

Welcome my Food & Beverage

Bonjour and hallo my name is Richard. I am inter alia a Cuisinier et Patron, Consultant, Counselor. Well let´s get ready to rumble! More about me and my expertice in my meaningful online book, Link. Here my top menu and wine recommendation and a new cocktail, where all changes every 14 days 2018, before the weekend. Well enjoy it et merci.

Now my cooking Entertainment with different fresh courses of the modern menu la cuisine régionale du marché mondial. I have all created them in new organizational structure la modern classic nouvelle cuisine. Now the contemporary slogan for Gourmet- Haute- Regional Cuisines.

En Cuisine, comme dans tous les arts, la simplicité est la le signe de la perfection.

In kitchens, as in all arts, the simplicity is the identification of perfection.

In Küchen ist, wie in allen Künsten die Einfachheit der Ausweis der Perfektion.

Attention I started in 2017 my new Menu- nouvelle Cuisine and Buffet Pages. First with 12 modern classic nouvelle cusine Menu2018 and 28 modern Menu 2017. Also two videos from Paul Bocuse. First about his wonderful menu and the second about his last 90 birthday. Our trendsetter and century cook since 1965 with teaching maxim. All menus can be enlarged in the link :

https://www.gewerbedr.at/Menu2017.html

https://www.gewerbedr.at/Menu2018.html

Now my creative and tasteful new global modern classic nouvelle cuisine of the fresh market Link:

https://www.gewerbedr.at/NouvelleCuisine.html

Here my handwork in creativity and innovation in the bourgeois not luxury catering buffet in new-   time layout with some pictures, visit my Link.

https://www.gewerbedr.at/Buffet.html

Thereof you see my different, creative modern menu also wild, vegetarian, vegan and normal dishes. All my dishes can be an new inspiration for you, because we never heard in life to learn.

What leads to a complete recovery for you?

Well a first class ambience with great innovative, creative food and beverage and emotions. Also the global best design of facilities and fittings decor and great equipment rooms and halls. Seasonal, regional, global fresh ingredients with gorgeous drinks and top service. All the wishes can be read by emphaty. Acurat the all around package Nature, Nature, Culture, Adventure...

Now the Group works as a learning and leisure destination in California. With property shares and ownership interest by Post Ranch Inn, Jean-Michel Cousteau Fiji Islands Resort, Hana Kai Maui Hotel, Sea Ranch Lodge. With stunning sea views and wonderful nature. It operates also a national park and a learning institute. Park Lodges, retreat centers are offer and Cavallopoint the lodge at the golden gate.

It has a natural restaurant and bar/ lounge, a healing center, great herbal atrium, a first class wine and olive oil center, own promenade and ample leisure paths. As well as event venues in different configurations. The profitable annual business plan includes great innovative programs on topics as environment, training of management, wellness, cooking, the arts and  fitness with extensive landscape for many kinds of sports activities.

The 200,000 square foot project Cavallopoint on 45 acres in San Francisco Bay includes 142 rooms, 11,000 square feet of spa facilities, 15,000 square feet of event space of any kind. Make a round trip through the wonderful natural landscapes and sea views.

Let yourself be inspired and treat yourself to something! Now you have become curious? Click first on the Links and will be surprised:

https://www.cavallopoint.com/index.html or

https://www.postranchinn.com/ or

https://www.fijiresort.com or

https://www.hanakaimaui.com or

https://www.searanchlodge.com

 

You're gonna meet some gentle people there.

 

 

 

            

 

 

 

 

 

 

                

 

 

                         

Thank you for visiting my Public Relations Page Entertainment Richard of Food and Beverage

Home

This nouvelle Cuisine Menu changes every two weeks

 

1. Amuse Gueule besteht aus rosa, geröstete Kalbsleber auf gebackener Kamut Dukate mit Amanranth und Blütenkohlsockel an frischen Brombeeren und Portweinjus

Amuse Gueule consists of pink roasted calf's liver on baked kamut ducats on amanranth and flower cabbage base on blackberries and port jus

2. Pastinakensuppe mit Porree Schaum an Distelöl und Lauchstücke, Pak Choi an Zimt mit Dillspitzen und á part Senfbrot

Parsnip soup with leek foam on thistle oil and leek pieces, Pak Choi on cinnamon with dill tips and á part mustard bread

3. Potpourri mit englischen Erbsen, Wald Honigkrusten Geräuchertes, La Ratte- Kartoffel- Püree und reduzierter Perigord Sauce aus der Demiglace

Potpourri with English peas, forest honey crust Smoked, La Rat potato puree and reduced Perigord sauce from the Demiglace

4. Türmchen aus Rote Rüben mit Mais Mousse an Ziegenfrischkäse an Radicchio- junge Spinatblätter an Walnuß- Vinaigrette mit Wildkräuter als Mus Dips

Beetroot with beetroot with corn Mousse on goat cream cheese with radicchio young spinach leaves on walnut vinaigrette with wild-herb dips

5. Sous Vide Snow white Wels auf Petersilien Emulsion an sautierten Wurzelgemüse und Babyblätter mit Kurkuma Miso Mayonaise

Sous Vide Snow white Catfish on parsley emulsion with sauteed root vegetables and baby leaves with turmeric Miso mayonnaise

6. Geschmorte Lammhaxe an Baharat Gewürz auf Blumenkohl-Sesam-Sockel, gebundene gedämpfte Fisolen, Ribiseln an Lammjus aus den Knochen und Schmorrsaft gezogen

Braised lamb shank on Baharat spice on cauliflower sesame base, bound steamed fish, ribs on lamb jus pulled from the bones and stew juice

7. Gemälztes Gersten Parfait in Kugelform in Kokossand gerollt auf Macadamianuss Plätzchen an Waldbeeren Chutney und deren Creme als Spiegel, Melonenwürfel

Malted barley Parfait in ball shape in coconut sand rolled on macadamia nut Cookies on forest berries Chutney and its cream as a mirror, melon cubes

Zu Tisch auf Ibiza - Cuisines de terriors

>  2013 Macán Rioja DOCa Benjamin de Rothschild

Die Rebsorte besteht aus 100% Tempranillo. Wird 15 Monate in französischer Eiche zu 70 % neu und 30 % einjährige Fässer gereift und kommt anschließend 2 Jahre zur Flaschengärung. Die Farbe beeindruckt durch tiefes Purpurrot. Der Duft ist aromatisch intensives, vielschichtiges Bouquet, dominiert von roten und schwarzen Früchten wie Kirschen und Waldbeere. Dazu Gewürze mit feinen Anklängen von Zedernholz, Vanille und einem Hauch Kräuterlakritz. Der Geschmack am Gaumen sanft und vollmundig, elegant und kraftvoll mit würzig frischer, dunkler Frucht, perfekte Balance von Eichenholz, präsentem, seidig strukturiertem Tannin und lebendiger Säure. Im Finale auch leicht erdige, rauchig mineralische Anklänge, intensiv und lang mit zarter, eleganter Bitternote im langen Nachhall. Besitzt 14 % Alkohol und wird durch den Weinbelüfter bei 16 Grad getrunken.

The grape variety consists of 100% Tempranillo. Ripened for 15 months in French oak to 70% new and 30% one-year barrels and then comes to bottle fermentation for 2 years. The color impresses with deep purple. The scent is an aromatic intense, multi-layered bouquet, dominated by red and black fruits such as cherries and wild berries. Spices with delicate hints of cedar wood, vanilla and a hint of herbal licorice. The taste on the palate is gentle and full-bodied, elegant and powerful with spicy fresh, dark fruit, perfect balance of oak, present, silky textured tannins and lively acidity. In the finale also slightly earthy, smoky mineral notes, intense and long with a delicate, elegant bitterness in the long finish. Has 14% alcohol and is drunk by the wine aerator at 16 degrees.

> 2002 Champagne Cuvee Alain Thienot Brut AC

Er besteht aus den Rebsorten 60% Chardonnay und 40% Pinot Noir mit Naturkorken. Die Jahrgangschampagner der Thienots stammen immer aus dem ursprünglichen Sieben-Hektar-Grundbesitz der Familie, die das Haus seit den 1980er Jahren zu einem der führenden der Champagne gemacht hat. In der Nase zeigt sich der 2002er Brut beeindruckend expressiv mit einer ausladenden Walnuss-, Brioche- und Kirscharomatik. Am Gaumen findet die Cuvée aus einer wunderbaren Balance zwischen Lebendigkeit und Fülle. Der Brut zeigt sich heute offen, präzise, fokussiert und lang. Ganz eindeutig ein Genuss für jetzt und die nächsten Jahre. Besitzt 12,5.% Alkohol und wird bei 9 Grad aus den Champagnerglas getrunken.

It consists of the varieties 60% Chardonnay and 40% Pinot Noir with natural corks. The Thienot's vintage champagne always comes from the family's original seven-hectare estate, which has made the house one of the leading Champagne producers since the 1980s. In the nose, the 2002er breed shows impressive expressive with a sweeping walnut, brioche and cherry aroma. On the palate, the blend comes from a wonderful balance between liveliness and fullness. The brood is open, precise, focused and long today. Definitely a pleasure for now and the next years. Has 12.5% alcohol and drunk at 9 degrees from the champagne flute.

> Aperitif Panama Cocktail

3 cl Brandy, 2 cl Creme de Cacao braun, 3 cl gekühlte Sahne und hat 18% Alkoholgehalt. Alle Zutaten in den Shaker mit Eis füllen, gut schütteln und den Drink in eine vorgefühlte Cocktailschale abseihen. Zur Dekoration etwas Muskatnuss über dem Glas verreiben é voila.

3 cl brandy, 2 cl cream de cacao brown, 3 cl chilled cream and has 18% alcohol content. Put all the ingredients in the shaker with ice, shake well and strain the drink into a cocktail tray. For decoration rub some nutmeg over the glass é voila.

Die genaue Weinkunde und mehr steht in meinem online book Kapitel C Punkt 2. Wie Lagerung und Erstellung, Kühlung, Weinbegriffe, Rebsorten und schon 39 internationale Cocktail mit Rezepturen und Mocktails Rezepte, wo alle 14 Tage im XI. Kapitel meines online Buch, ein neuer alkoholischer Cocktail dazu kommt.

The exact oenology and more is available in my online book chapter C point 2. Such as storage and preparation, refrigeration, wine terms, grape varieties and already 39 international cocktail recipes and mocktails recipes, where every 14 days in the XI. Chapter of my online book, a new alcoholic cocktail comes along.

then Prost or Cheers or Santé or Cin cin or Salud or Skål or Evviva