The Fuzzy Chef & Friends

Wednesday, November 19. 2008

Steigl Brauwert restaurant, near Salzburg
Excellent moderate priced new Austrian food.

Food: 4
Service: 4
Authenticity: 4.5
Beer: 5
Dessert: 3
PPPIE: 45 EUR, including 3 beers each

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Posted by The Fuzzy Chef in Restaurant Reviews at 18:06 | Comments (0) | Trackbacks (0)

Defined tags for this entry: alps, austria, beer, restaurant reviews, salzburg, steigel

Monday, November 17. 2008

The Salzburg day begins with a filling breakfast of coffee, water, rolls, cheese, ham, speck, fruit, tomatoes, butter, jam and a soft-boiled egg. Of these, the bread is really the best part; nobody matches German-speakers for the quality and variety of their breads, especially whole-grain breads. I generally prefer an Italian breakfast (panino and espresso) but a good Austrian breakfast is a close second.

Continue reading "Gourmet Salzburg"

Posted by The Fuzzy Chef in Food Tourism at 21:37 | Comments (0) | Trackbacks (0)

Defined tags for this entry: alps, austria, chocolate, coffee, food tourism, market, salzburg

Die Plegerbruoke: A Typical Austrian Pub

Sunday, November 16. 2008

Since it was my first time in Austria, I asked stefan to take me out for some "typical" Austrian food. He brought me to Die Plegerbruoke, a brauhaus near his house in Grödig . I started with Knoblauchcremesuppe, or garlic-cream soup. This was quite good, fairly mild compared to a Spanish sopa de ajo.

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Posted by The Fuzzy Chef in Food Tourism at 01:44 | Comments (2) | Trackbacks (0)

Defined tags for this entry: alps, austria, chestnuts, dinner, food tourism, salzburg

GAST tradeshow, Salzburg

Friday, November 14. 2008

The reason I've not been posting this week is that I've been on the road, recording for you the best food of the Alps. Now, you can see, read, and drool.

When I got invited to a software conference in Bolzano, Italy, I noticed that the same week was the GAST trade show in Salzburg, in which hundreds of vendors pitch their goods to all of the restaurantiers of Austria. So I accepted the engagement, packed my bags, and headed for Salzburg, where my friend Stefan of Conova.com was gracious enough to put me up and arrange for me to get into the show.

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Posted by The Fuzzy Chef in Food Tourism at 15:06 | Comments (0) | Trackbacks (0)

Defined tags for this entry: alps, austria, food tourism, salzburg, trade show

Sangria Fácil

Friday, November 7. 2008

Since my local wine merchant (Val de Cole) got in a few cases of dirt-cheap Spanish wine, I decided to make 4 liters of sangria for my Open Studio. I may not have sold as much art as I wanted, but the sangria was gone. People complimented me; I don't know why people think sangria is difficult to make (or how restaurants get away with charging $8 per glass). It's easy, home-made fortified wine.

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Posted by The Fuzzy Chef in Recipes at 09:09 | Comments (3) | Trackbacks (0)

Defined tags for this entry: drink, recipes, spanish food, wine

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