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DTSTART;VALUE=DATE:20160309
DTEND;VALUE=DATE:20160401
DTSTAMP:20260514T021823
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SUMMARY:Japanese & Thai Weeks at Quai 61 (Zürich)
DESCRIPTION:As spring is slowly approaching\, days are getting longer and views are getting bluer at Quai 61 in Zürich.\n\n  \nThe air is still chilly\, making this evening perfect for some spicy Thai food with fresh coriander\, crunchy peanuts\, num pla fish sauce and zesty lemon grass.\n\n  \nWithout hesitating\, we order the black tiger and hokkigai mussles grilled gently on the beechwood grill and skewered by the pointy lemon grass… The Japanese and Thai Weeks at Quai 61 have officially been launched!\n\n  \nWatch out for the sesame spring onion sauce: It is very addictive and goes with the trio of satay skewers on peanut sauce and mango chutney\, green papaya\, bean sprouts and chili (chicken\, shrimps and king fish).\n \n\n  \nAfter all this surf\, you might crave for some turf. How about Massaman curry spring chicken and okra served with spicy wok vegetables over lime basmati rice?\n \nBut Mamiko’s eyes are fixed on the wagyu beef steak with wasabi\, peanuts and ponzu sauce over baby green asparagus\, shiitake mushrooms and braised tomatoes. (It is love at first bite.)\n \nThe mastermind behind the Japanese & Thai Spring Menu at Quai 61 is Chef Gusti. He has already dazzled us during the Russian Weeks.\nAnd once again\, Chef knocks us out with his colorful creations matched by the dynamic sommelier Richard’s groovy red wines. On this menu\, there is no room for shy bottles of sake…\n\n  \nAfter a short break\, we round up our full bellies and burning tongues with a Thai inspired trio: Mango\, sweet basil ice cream and rumbutan (“Litschi”). A tropical dream awaits tonight…\n\n  \nAn in case you were wondering: All photographs have been taken with the new Samsung Galaxy S7 edge!
URL:https://www.newlyswissed.com/event/japanese-thai-weeks-at-quai-61-zurich/
CATEGORIES:Food/Gourmet
ATTACH;FMTTYPE=image/jpeg:https://www.newlyswissed.com/wp-content/uploads/2016/03/Quai61-Japanese-Thai-Weeks-03_feature.jpg
ORGANIZER;CN="Quai%2061":MAILTO:info@quai61.ch
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20160116
DTEND;VALUE=DATE:20160131
DTSTAMP:20260514T021823
CREATED:20160116T175045Z
LAST-MODIFIED:20221230T063113Z
UID:35504-1452902400-1454198399@www.newlyswissed.com
SUMMARY:Fondue Weeks at Quai 61 (Zürich)
DESCRIPTION:Finally\, cold winter has arrived in Zürich – with snowflakes and melted cheese! \nQuai 61\, our new hot spot\, has decorated its marine deck with Edelweiss prints and sheep furs\, luring its hungry patrons up the red carpeted stairs. \nWhile blocks of Gruyère and Fribourg Vacherin cheese are grinded and melted over the mahogany counter bar\, we start to nibble on the specially assorted dried meats from Hatecke\, a delicacy butchery from Scuol. The butcher is a long time friend of Quai 61 chef Gusti. Thanks to their friendship\, the Quai 61 autumn menu featured rare marmot meat from Graubünden. \nWe learn that most commercially available dried Bündnerfleisch is imported from far-away places like Argentina. It is only the seasoning and curing that are usually done in Switzerland. But Hatecke is one of the few producers who dry the best local meat in a cave\, placing lots of attention on the aesthetics of the product. \n  \nFor the appetizer\, the sommelier paired a 2012 Pinot Noir from the same region – it cannot get any more local than that.\n\n  \nThe Nüsslisalat (lamb’s lettuce) with egg and croutons on a dressing with a hint of mustard and curry:\n\n  \nNot to sound overly cheesy\, but this was one of the most delicious fondues we have ever had. (It used champagne instead of white wine.)\n\n\n  \nAnd an assortment of desserts to round it off: Panna cotta with passion fruit\, fruit salad\, chocolate mousse and cinnamon apple fritters with vanilla sauce:\n \nDon’t miss Fondue Weeks at Quai 61 through the end of January! Have a look at the menu and invite your cheese loving friends for a cozy Thursday\, Friday or Saturday night out…
URL:https://www.newlyswissed.com/event/fondue-weeks-at-quai-61-zurich/
CATEGORIES:Food/Gourmet
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ORGANIZER;CN="Quai%2061":MAILTO:info@quai61.ch
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20160102
DTEND;VALUE=DATE:20160117
DTSTAMP:20260514T021823
CREATED:20160111T223109Z
LAST-MODIFIED:20160112T133208Z
UID:35423-1451692800-1452988799@www.newlyswissed.com
SUMMARY:Russian Weeks at Quai 61 (Zürich)
DESCRIPTION:Quai 61 on the quiet banks of Lake Zürich is one of our favorite restaurants. \nWhenever we go there for a Sunday brunch or a romantic dinner\, it feels like we are entering a 1920’s Charleston style era. For the Russian New Year\, the restaurant by the Enge yacht harbor has rolled out the first ever themed experience: Russian Weeks. \nIt comes to no surprise that Gustav Thöni\, the talented young chef at Quai 61\, has chosen Russia as the theme. Originally from the mountainous Swiss canton of Grisons\, Thöni has fallen for a Russian with a passion for food: His wife is a great cook who still treasures her family recipes. \nChef Thöni believes in traditional recipes with quality ingredients. He tells us that “Russian food is influenced many times over by Muslim dishes from the south\, Chinese dishes from the east and the five seas.”  \nTonight\, we are here to eat our way through the Russian Week menu. We can surely taste the kitchen collaboration of the Thöni family: The courses are traditionally Russian\, but the chef has often spiced them up in new ways. \nFor instance\, take the Soljanka sausage and beef stew which Thöni has enhanced with Swiss Landjäger sausage. Even his Russian regulars were sold on this reinvented fusion soup – and the Russian menu in general. Their feedback: It tastes like Russian food from grandmother’s place. \nOn the other hand\, we find out that Mrs. Thöni is the genius behind the pickled herring and red onion. (She has used a family recipe.) Here are some mouthwatering impressions from our dinner at Quai 61: \n  \nKhychiny is a typical Russian flatbread which contains some potato. It is most delicious when eaten with sour cream and freshly cut coriander:\n\n  \nSoljanka is a sweet and sour beef stew with bell peppers\, white cabbage and coriander. In a world’s first\, it was enhanced by some Swiss Landjäger sausage:\n\n  \nThe marinated herring with red onions and potatoes was delicious – thanks to the chef’s wife’s Soviet era family recipe for the pickling:\n\n  \nWe enjoy the Caucasian style lamb rack with a bottle of 2005 Brunello di Montalcino red wine. The sommelier was right in picking this smokey red\, because it goes perfectly with the smoked eggplant\, tomatoes and rosemary potatoes.\n\n  \nUkha is a typical Russian fish soup made of dorade\, pike\, perch and salmon.\n\n  \nThe Pelmeni are home-made ravioli filled with venison and creamy cabbage. The secret to keeping them moist? Oxtail oil.\n\n  \nAnd to finish off our Russian adventure\, what’s more fitting than lemon sorbet with vodka?\n \nDon’t miss Russian Weeks at Quai 61 this week! Rain or snow\, it will be a fun getaway with friends\, or a romantic occasion with your date. Have a look at the menu and keep an eye out for upcoming theme weeks at Quai 61 in Zürich…
URL:https://www.newlyswissed.com/event/russian-weeks-at-quai-61-zurich/
CATEGORIES:Food/Gourmet
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