A Culinary Trip Around the World with Green Pearls®

Next to thermal power stations, saving water and traditional architecture, sustainability of course also includes food. Eating consciously belongs to the concept of many eco-friendly hotels, as well as local and seasonal food.

Thereby, it is not only about questioning where the food on your plate actually comes from, but also to eat consciously and delightfully.

And because there is a little gourmet in each of us, we invited 35 interested people to our Green Kitchen Party to a culinary trip around the world with Green Pearls®.

A worldwide trip with Green Pearls® ingredients

For the evening, 11 very special ingredients got onto our plates: every participating hotel contributed one popular ingredient of their hotel and country for the evening, which resulted in an enchanting, conscious menu.

Together with the famous KOUNGE in Munich, we began our trip together with a Coconut-Pineapple-Mint shake from The Tongsai Bay. In the Thai resort on Koh Samui, every morning begins with a smile: by Pu, the juice expert with an own fruit station. As rejuvenating as her juices, her mood is infectious and shows, how warmth is an important part in the resort.

In order to strengthen us for the next step, honey-rosemary ham and rye-beer bread from the own bakery at Naturresort Schindelbruch in the Harz was served, together with different toppings, such as an Ayurvedic herb paste from Hotel HUBERTUS in Balderschwang. Just like their kitchen’s philosophy, this paste is supposed to make you feel good from the inside.

Conscious Cooking with Green Pearls®

Before the big indulging began, we all grabbed an apron. Because cooking together connects and really makes you hungry! We learned how onions can be cut in a whirlwind, how to prepare trout and which variety quinoa has in the kitchen.

With lots of fun and joy, we all prepared the first course of the evening: Inkaterra quinotto (quinoa counts as one of the main components of the Peruvian kitchen and is grown at Inkaterra Machu Picchu Hotel) with trout from the Weißensee at Genießerhotel Die Forelle in Kärnten and Ligurian pesto fresh from Relais del Maro.

After the first indulging stop, our travels continued: pork, together with a flavorful dried tuna chip from Reethi Beach Resort in the Maldives and Gradonnas famous Meisterwurzen-Pesto with herbs from high up in the East Tyrollean mountains, as well as pears and celery.

The main role of the third course was brought to us by Berghotel Rehlegg from Berchtesgaden: their game ragout from species-appropriate and farming was served with Curcuma-chervil “Schupfnudeln” and vegetables.

The grand finale included Gloria Verde Resort with their dried, Turkish mint and Schloss Wartegg in Switzerland, where a sorbet was made out of their tea with selected herbs from the hotel garden.

Eat sustainably, think sustainably

Between all the cooking and indulging, there was of course enough of time to talk about the participating hotel guests and also introduce a few sustainable concepts. There, a couple of “ah”-moments occurred, where guests found out how unique and individual each hotel approaches eco-friendliness.

Because as diverse as the Green Kitchen Party menu was, so are our Green Pearls® members!

A great and fun evening with many inspiring stories, where we once more established that sustainability and food simply go together!