• Alzheimer's Association

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Les Pierogi Restaurant Geneva. Photo credit: Instagram @MichalGrupa

Have you ever eaten a pierogi? This Polish dumpling is the vessel to carry a variety of meats, vegetables, or cheeses! Every country has a version it seems: The Italians have ravioli, the Indians have samosas, the Spanish have empanadas, the Portuguese have papas rellena, the Brazilians have coxinha, the Germans have Knödel, the Chinese have wontons, and the Greek have Koulakli Manti. I could go on and on with a list but my mouth is watering thinking about all these delicious stuffed dumplings!

In broad terms, dumplings consist of dough wrapped around a filling or just made one dimensional with plain dough. The dough is usually made from bread, flour, or potatoes, and can be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings can be baked, boiled, fried, or steamed. Don't get them mixed up when the exterior is made of rice or meat and stuffed with a contrasting food, as this is not classified as a dumpling (refering to the Italian arancini di riso or the Turkish kibbeh).

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Make sure to read on to see how you can win a copy of the book.

There must be something in the water, or wine, as there seems to be a prolific amount of English-language books being released at the moment in Switzerland! After Hester Macdonald's latest release, Gardens Schweiz/Suisse/Switzerland, Bergli books had indeed another one on the burner, as we say.

With the upcoming "Caves Ouvertes" — 25 May in Geneva and 8-9 June in Vaud — the timing is perfect! How lucky we are to live in such a beautiful area, full of history, amazing views, great food, and delectable local wines!

Sue Style has lived in Switzerland for many years before moving across the border to Alsace and has always been interested in the (many) good things to eat and drink from all around the country - as seen in her book A Taste of Switzerland, where each chapter is devoted to some delicious speciality, including wine. The book was continuously in print from the early 90s until just a couple of years ago. Together with Richard Harvell of Bergli, they considered revisiting the subject, always with a focus on gastronomy, but in the end decided that a completely new book with an exclusive focus on wine would bring something fresh to the market. And this is how The Landscape of Swiss Wine was born boasting some 50 cellars and stunning photos.

Sue recounts, "Over the years on my travels around Switzerland I had visited many cellars and tasted many wines, both professionally (I have served regularly on the jury of the final tasting of the Grand Prix Du Vin Suisse and written articles for e.g. Decanter, the British wine magazine) and for my own pleasure, so I had plenty of material to work with - the difficult part was to narrow it down to what is in the end a very personal selection of just 50 of my favourite wineries and winegrowers, each of whom has a story to tell. They're dotted all around the country in a sort of clockwise tour, starting in the Valais, all along the Rhone and up to Lake Geneva, then Lake Neuchatel, Bielersee and Murtensee, followed by selected growers in the large sprawling German-speaking region and ending up in Ticino."

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Image by Kerstin Riemer from Pixabay

Tasty news: The Alimentarium in Vevey is launching its weekly brunches. Sunday is traditionally a day for taking it easy and, amid the array of activities on offer, brunch is a time for togetherness, to savour with family or friends. Brunch has become a real social gathering, THE must-of-musts in a myriad of restaurants, hotels and cafés, whether snug or smart. Why not add a little food for thought too, by combining it with a Museum visit?

For the launch of its first-ever Brunch with artisanal produce, the Alimentarium is pulling out all the stops! The first bountiful buffet will be served on Mother’s Day on Sunday 12 May 2019, from 10h30 to 14h. In line with the annual theme, the many workshops and other activities complementing the Museum’s permanent exhibition, the Alimentarium has developed Sunday brunches hand-in-hand with longstanding local partner artisans to promote their specialist expertise. Each week, they will create a different brunch highlighting a variety of their unique produce. Parents will be delighted to know that they can enjoy some time alone too, while their children enjoy culinary activities in the JuniorAcademy. There, the little ones can feast on crepes, pancakes, waffles and cordials they make themselves.

Boucherie de Madame Tricot alias Dominique Kähler Schweizer Wil SG Daniel Ammann Herisau

Knitted selection from a butcher shop
Boucherie de
Madame Tricot alias Dominique Kähler Schweizer | Wil SG | © Daniel Ammann Herisau

"Show me what you eat, I will tell you who you are": immortalising your dish of the day by social media has moved into a real phenomenon of society. As a result of the infinite flow of information, traceability, seasonality of food and the working conditions of those who participate in the food chain are now criteria of choice, making food a social, political and economic standard. A vital act, feeding oneself is at the crossroads of cultural and medical practices, while referring to religious and ethical choices.

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Do you love cooking and are always looking for an excuse to try out new recipes on others? Would you like to broaden your circle of friends and have some different guests over for dinner for a change? If so, then you may like to try out a concept started in Lausanne in 2013 called Surfing Dinner. Originally designed to for each of the 3 courses to be held at 3 different locations in one evening, the concept has now migrated to one host in one location for the evening.

Explaining the concept to knowitall.ch, Bernat Palou, one of the two organizers, told us, "The idea behind a Surfing Dinner is very simple. Participants are invited to register to cook a meal at least 5 days before the event. The objective is to experience a variety of culinary flavors at a local's place. The host defines everything, including the price (normally between Fr. 20.- and Fr. 40.-/person). To become a host, you need to be validated."