Paris Hilton buys Austrian Prosecco shares

Paris Hilton bought shares of the company she used to promote: Rich Prosecco.
Based in the Austrian region of Tyrol owner Günther Aloys confirmed that the billionaire hotel heiress Paris Hilton will buy a stake in his sparkling wine firm.
She will buy a considerable amount of stock, but won’t have a say in how the company [...]

Puck opens Las Vegas Brasserie

Wolfgang Puck is proud to open his first French restaurant in nearly 30 years. Utilizing his extensive background and experience in French cooking and his contemporary and inventive style, Puck has created a modern brasserie menu where guests can find his interpretations of traditional French classics. Designer EDG has crafted a crisp, modern interior which [...]

Wolfgang Puck and the Governors Ball

Not only are Christoph Waltz – Best Supporting Actor, Sandra Bullock – Best Actress, The White Ribbon – Best Foreign Language Film and Christian Berger – Cinematography, nominated, but every year the originally Carinthian (a Southern Region of Austria) master chef Wolfgang Puck is a staple of this celebration.
For the 16th consecutive year, master chef [...]

Emily Blunt loves “Marmite”

Talking about bread spread. Recently I interviewed Emily Blunt, when asked what the British actress carries with her on her journeys, she exclaimed “Marmite”. Since I have never heard of it, she described it as “ a vegetarian bread spread with a distinctive taste.” This distinctive taste stems from the fact that it is made [...]

Recipe: Faschingkrapfen and Orange Jam

Fasching ends on February 16th. The climax of carnival is Fat Tuesday or Shrove Tuesday. Festive costume parades on Faschingsdienstag end the winter throughout Germany, Switzerland and Austria. It also is the last day of feasting which means lots of meat, eggs, cream and deep fat fried pastries such as the Faschingskrapfen or carnival doughnut. [...]

Pinot Noir With an Umlaut

By by Eric Asimov
Published: January 11, 2010
TODAY’S word, people, is spätburgunder. Let’s say it slowly: SHPAYT-bur-GUHN-der. That’s German for pinot noir, and the time has come to say it out loud.
Trouble is, in the United States at least, hardly anybody has tasted it, much less heard of it. Most people don’t even realize that [...]

Royal Dinner on tv.gusto

Thursdays at 2.15 PM (EST)
Have you ever wondered what kind of menus were once enjoyed at European royal residences? The German food channel tv.gusto offers a sneak preview and presents gourmet chefs who prepared meals and menus for the Swedish royal couple, Prince Charles, or Caroline of Monaco. In addition to the recipes, some fun [...]

An Austrian Favorite: Sacher Torte

Ingredients: Six eggs (separated), 130 g butter, 130 g chocolate, 130 g flour, 200 g sugar, chocolate icing, apricot jam.
Instructions: Stir half of the sugar into the butter until stiff, then briefly stir in the egg yolks and the liquid-but-still-luke-warm chocolate. Mix and beat the egg whites and the rest of the sugar into a [...]

A German Staple: Gurkensalat (Cucumber Salad)

Ingredients: One large salad cucumber, one onion, half cup of sweet cream, vinegar, sugar, salt, pepper, parsley, dill, tarragon and borage.
Directions: Cut a peeled cucumber into thin slices, salt lightly and let stand for an hour. Add finely diced onion, seasonings and finely chopped herbs. Mix the salad well and let soak thoroughly. Cover with [...]

From Switzerland: Zürcher Geschnetzeltes (Zurich Ragout)

Zurich Ragout, in Swiss German dialect Züri-Gschnätzlets, is a simple ragout recipe in a white sauce made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest, a recent addition to German cuisine. It is traditionally served with Rösti (Swiss Hash Browns) and a white, Swiss wine (Fendant) or [...]

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