Switzerland has four different languages, French, German. Italian and Romansh (An old Celt-Roman language still spoken by some of the older folks in a small specific area of the country)
The Swiss are either Roman Catholics or reformed protestants (Calvinists). Both religions have affected Swiss food identity and while it may be overly simplistic to break the Swiss food down into the major Swiss language groups, it is true that the cookery of the French speaking Swiss is different from the German or Italian ones-Yet with a great deal of overlapping. Switzerland is also divided in 23 “cantons” (counties here in US), each canton has a strong cultural and food identity. When I was a little boy we often traveled to certain cantons and expected (and looked forward to) eating specific local specialties.
Alas tourism, like everywhere else, has done a big job recently to “decantonalize” modern Swiss cooking in order to meet the expectations of the less informed and curious foreign visitors. Raclette, Fondue and Rosti potato pancakes can be found everywhere instead of where they originated with the marriage of fine local products, local experience and pride.
Ever curious, precise and intense Chef Stacy has, for this occasion again, reinvented and immersed herself in this effort to present to you some of these specialties as they were originally intended.
In this dinner; she uses real Emmenthal and Gruyere Cheese, homemade stock and bone dry Swiss white for the Fondue, the Trouts are fresh Colorado Rainbow, the Alpine Ham is dry cured and the braised Veal and Rosti are as authentic as the Raspberry Tart.
I believe you will find John Paine of Rosenthal Imports. our animator for the evening, as entertaining as he is passionate about his wines. He has over 20 years in the wine business and is the direct contact for Rosenthal with the winemakers of Europe.
Join us Friday, September 30th at 7 p.m. for this adventure into the fine wine and cuisine of Switzerland.
The Cuisine and Wines of Switzerland, September 30th, 7pm
Soupe au Fondue: Alpine Cheese Soup with Walnut Puff Pastry Straws
Cave du Vieux Moulin, Petite Arvine de Vetroz 2009
Cave des Tilleuls, Amigne Grand Cru de Vetroz 2007
Cave Caloz, Cornalin Les Bernunes 2009
Cave des Tilleuls, Humagne Rouge Grande Reserve 2007
Cave Les Ruinettes, Ermitage de Vetroz Fle tri 2007
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Rustic Raspberry Tart with Chantilly
Colombian Supremo or Swiss Hot Chocolate with Homemade Marshmallows
Bon Appetit!
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Zuir Geschnetzeltes, braised Veal with Mushrooms served with the classic Rosti and Swiss Chard
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Seared Rainbow Trout stuffed with Alpine Ham, Sage and Breadcrumbs, Beurre Blanc
