In glorious late-summer weather, a wonderful premiere took place on 13 September in the Öhlinger pear orchard! The Mostviertel field experiment.
At the heart of it all was a holistic look at the perry pear tree. Theresia Palmetzhofer and Doris Farthofer conjured up a selection of delicacies together with their guests, using exclusively regional ingredients. Not only the perry pear itself was used in the dishes — the entire pear tree was. Alongside the pleasure of pickled pear leaves with emmer rice, guests were invited to gather pear-tree branches to grill Arctic char over an open fire. The Rote Pichlbirne was pressed on the spot into fresh juice, which was then used to marinate the char. As lively thirst-quenchers, a semi-dry pear cider was served alongside various fruity pear cocktails and a cask sample of the pear dessert wine Mostello . A wonderful 5-course menu was prepared together with award-winning chef Theresia Palmetzhofer — all without electricity and without running water — truly UNPLUGGED.
The evening was defined by a spirit of shared experience: preparing together, cooking together, experimenting together, and above all — enjoying together!
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Photos: ©Cleanhill Studios
