Book Release Party

We laid on wild herb salad with fava bean falafel, cauliflower risotto, fresh polenta with grilled vegetables and for dessert, grilled peaches with pistachio crumble and cashew cream. We actually thought that our menu would be fairly easy to prepare. And it was precisely because of this fatal error that we would have been fairly stranded if it weren’t for Jonathan. It was only on the day that we understood just how long it would take to shell almost 1 kg of pistachios, to husk 50 corn cobs and to peel 2.5 kg of fava beans. For the first few hours, Susann was kept busy with nothing but shelling, husking and peeling. You could say that we turned her into a real professional. But you cannot deny it is a job that requires a great deal of diligence. It really was great fun to cook alongside Jonathan and to get a feeling for preparing food for that many people. And then the guests arrived to inject life into the old-style Berlin apartment. It is evenings like this that remind us time and time again how much fun it is to cook for other people. Whether that be our friends or complete strangers. Good food simply puts a smile on everyone’s face and it is wonderful to be right there and see the reactions. Even though the evening didn’t last nearly long enough and the time simply flew by, we really enjoyed ourselves and were so happy to receive all of the good wishes and feedback regarding our cookbook.

We finally got there…we had been working on our first very own cookbook for more than a year; in the last weeks we were barely been able to contain our excitement in light of the publication date. As a way of celebrating the publication of our cookbook in a fitting manner, we held a book release party at Gebrüder Fritz in the Charlottenburg district of Berlin. In keeping with the occasion, our guests were treated to four of the summer dishes from the book. It was so lovely to be able to organize a dinner party once again. At this point, we would like to extend a huge thank-you to the team from the Berlin Food Week, who gave us a real helping hand with the entire planning side of the event. Further thanks go to Kathrin and Verena from Gebrüder Fritz for creating such an amazing venue! Being able to cook is one thing, but feeding 50 hungry mouths requires a generous portion of gastronomic experience and know-how. So this time, we decided to enlist the help of an expert once again. Our dear friends Sarah and Jonathan have invited us for a delicious meal on many occasions so we had to ask Jonathan, who is a trained chef, if he would lend his support for our big day. If it hadn’t have been for his help, there would only have been bread rolls on the table and we definitely wouldn’t have been able to spent the time with our guests.