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Vincents Restorans Riga,
Latvia |
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Restaurant Burgschenke,
Germany |
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'Special: Comacina
Island' |
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'Boulevard Magazine -
Florence' |
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'Schlossle Hotel', FLIP
Book |
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Seven Stars and Stripes >
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NEXT: Radisson Royal Hotel, Moscow
- Russia |
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| Riga, Latvia |
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| 6 Stars and 6 Stripes |
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| Kings and Queens, Emperors, Presidents and Pop stars in the likes of
Juan Carlos, Elizabeth, Akihito, George W and Sir Elton all have one thing in
common; a passion for original, innovative, awe inspiring and tantalizingly
flavorful cuisine. The common venue is Vincents Restorans, in Riga Latvia, a
virtual ‘big bang’ from which a cataclysmic explosion of culinary
wonder radiates from one single point. The fundamental power behind all the
gastronomic alchemy is Martinš Ritinš, Director and Chef de Cuisine
of Vincents Restorans, working quietly and slowly protecting the heritage of
food, tradition and culture while producing his signature dishes. As president
of Slow Food movement of Latvia, Chef Martinš Ritinš belongs to an
organization founded upon the concept of eco-gastronomy, which recognizes the
strong connections between palate and planet.
... (CLICK HERE for more) |
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| ... Stuffed Zucchini Flower with Rušona Virgin Cheese
arrived as a bright multi-colored presentation together with arugula and
watercress leaves, thinly sliced yellow and green squash, home-grown tomatoes
and edible flowers. The delicate zucchini flowers are picked before the sun
shines upon them as not to be fully in blossom and later are stuffed with
Rušona (homemade virgin cheese) before combining them with the other
ingredients. A bottle of Villa Maria Private Bin Sauvignon Blanc, Marlborough,
New Zealand 2009 was the wine pairing of choice presenting lots of tropical
fruits and intense juicy herb-like flavors.
... (CLICK HERE for more) |
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| ... A main course of Grilled Filet of Baltic Sea Turbot
with Saffron Jus presented us with a bright white meaty ‘king of
fish’ appropriately seasoned with very light saffron sauce resembling more
like a straw yellow jus clearly allowing the fish to shine on its own buttery
flavor merits. The wine pairing of Louis Jadot Pouilly-Fuisse 2005, France
allowed for the sommelier to rely on a harmonious favorite offering citrus and
toasted almonds in a fresh full body. A second main course of Slow Cooked Lamb
Shank with Flaming Herbs gave us a chance to witness the level of stage
presence that Chef Martinš Ritinš has hidden behind his white
chef’s coat and apron. Earlier in the evening he had brought out a display
of meat cuts all arranged in position related to where they fit on the beef
... (CLICK HERE for more) |
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| Seven Stars and Stripes Inc. now offers, for the first time, this
extraordinary, custom designed ‘His & Her Seven Stars Cufflink
set. Limited Edition. |
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| Congratulations to all, from your Guests and from Seven Stars and
Stripes: |
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- For your visible commitment to excellence.
- For your willingness to be recognized for your latest
innovations.
- For your devotion to your staff and company.
- For your ability to receive.
- For your decision to raise the bar.
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| Wilhelmshaven,
Germany |
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| 5 Stars and 4 Stripes |
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| It is a romantic setting, fit for a King or at least a Prince, since
the restaurant has established quite a reputation for culinary excellence and
creativity and has attracted the likes of Prince Andrew (accompanied by the
British Embassy), Federal President Christian Wulff accompanied by the Chinese
Ambassador, Federal Chancellor Gerhard Schröder as well as many top
theatre and screen personalities. The power behind this bastion of culinary
consistency and dependability is Chef de Cuisine and owner Edgar Lübben
and his wife Sabine who together provide the expertise necessary for assuring
continuity in even the most minor minutiae.
... (CLICK HERE for more) |
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| ... Since it was labled Charta, this signifies that the
production adheres to the highest standards set by the regional association.
Next came Hooksieler Crab Soup, a local variety from a town near Wilhelmshaven,
with a distinct taste of 'Crangon crangon'. Here is where we enjoyed a taste of
Herrlichkeit Knyphausen Riesling Brut Sekt, 2002 a delightful dry sparkling
wine made with Riesling grapes. Our entrée followed as Turbot Fillet,
Stewed on Vegetable Straw with Herbal Sauce. Once again Chef Edgar has taken
the ‘king of all fish’ and turned it into a masterpiece of textures
and subtle flavors. A bottle of 2007 Erbacher Michelmark Charta Riesling
Kabinett brought us to thinking that we might be overdoing it with the same
grape varietal until we tasted the incredible difference in the style of the
Erbacher.
... (CLICK HERE for more) |
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| ... An intermezzo of Apricot Ice Cream filled with
Champagne offered a small pause to cleanse the palate and savor some more wine.
As the late afternoon light made its way through the windows we began our main
course of Wild Boar Braised with Savoy Cabbage and Porcini Mushroom wrapped in
Bacon. It was surprisingly tasty and not overly gamey in flavor with the right
accent on tenderness, accompanied by a hearty demi-glace alongside the earthy
essence of porcini infused with the smoked bacon. A bottle of El Huique
Cabernet Sauvignon, Colchagua Vally, Chile 2003 Riserva, held up nicely with
the hearty boar after 12 months in French Oak and 12 months in the bottle. Its
color was dark ruby red, and while swirling in the glass I noticed herbal notes
and felt blueberry and blackberry on the palate with a typical dry finish.
... (CLICK HERE for more) |
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| In Next Gazette: |
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| * Radisson Royal Hotel,
Moscow |
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| Dear Friends, |
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| Many of you prefer traveling in the fall because the
crowds tend to decline and the weather is nice, even in northern Europe. The
Burgschenke of Burg (castle) Kniphausen of Wilhelmshaven, Germany has
established quite a reputation for culinary excellence and creativity and has
attracted royals the likes of Prince Andrew. The power behind this bastion of
culinary consistency and dependability is Chef de Cuisine and owner Edgar
Lübben and his wife Sabine who together provide the expertise necessary
for assuring continuity in even the most minor minutiae. – Another
favorite of Prince Andrew, and his brother Charles is the celebrated Vincent
Restorans of Riga. VINCENTS is located in the most picturesque parts of Riga
and just a short walk from the Old City. British-Latvian Chef Martinš
Ritinš critically acclaimed dinner menu celebrates ‘Slow Food’,
promoting awareness of good food and nutrition. His favorite quote is "A world
without field tomatoes is like a string quartet without violins” - For
anyone traveling in the Lake Como or Bellagio region, visiting Comacina Island
and The Locanda dell’Isola is a must! The guest list of the Stars and VIPs
of the world who have been visiting this destination restaurant include George
Clooney, Brad Pitt and Matt Damon of which all frequent the many grand hotels
that frame the banks of Lake Como. – Until next month from the New
Radisson Royal Hotel, Moscow’s premier art deco landmark hotel which
reopened recently under Wolfgang Nitschke’s management as Moscow's new top
luxury hotel with a fabulous spa and wellness center. |
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| I remain yours truly |
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Thorsten Buehrmann |
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| Comacina Island -
Italy |
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| Many of us prefer traveling in the fall because the crowds tend to
decline and the weather is still nice. For anyone traveling in the Lake Como or
Bellagio region of Italy, visiting Comacina Island and The Locanda
dell’Isola is a must! It’s the only island in the blue lake and home
of the infamous ruins of St John’s church, an artist colony and the famous
restaurant Locanda dell’Isola. The guest list of the Stars and VIPs of the
world that have been visiting this destination restaurant is endless, since
many frequent the many grand hotels that frame the banks of Lake Como. While
more and more great names are added to their guest list all the time, it’s
amazing that the original lunch and dinner menu hasn’t changed here since
over 60 years, and we hope it never will. Private boat or one of the many water
taxis may easily reach Comacina Island. |
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| The ambiance, as well as the pre-set menu is as
unpretentious as the food that was served to us on the pretty stone terrace
overlooking the little town of Sala Comacina (in the Province of Como in the
Italian region of Lombardy, located about 60 km north of Milan with a
population of under 700). This is old Italy, or at least the way most of us
want to remember it. Thick luscious tomato slices topped with wafer-thin slices
of lemon, freshly cracked pepper, drizzled with a delicious cold pressed extra
virgin olive oil and fresh herbs was a promising start. Historically, this very
island had been excommunicated by the bishop of Como Vidulfo, who exclaimed:
"The bells will not ring any more, no stone will be put upon stone, no one will
ever host again someone on the island or he will die a violent death." After
that, nobody came back for centuries to build or live on the
island. |
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| As a result of World War I, the island was given to
the King of Belgium Albert I, who ordered the construction of houses for
Artists. The construction of these houses was interrupted by the sudden death
of the King of Belgium. In 1947, regardless of the curse that hung on the
island, Carlo Sacchi and Sandro De Col, contacted Lino Nessi (known as
"Cotoletta", i.e. "Cutlet") proposing to him to build a Restaurant on the
island. Sure enough Sandro De Col died suddenly in a motorboat accident, while
Carlo Sacchi was shot by his lover Countess Pia Bellentani in 1948, with her
husband’s pistol. Deeply disappointed and frightened Lino Nessi was about
to give up his hope of ever using this island when English writer Francis Dale
suggested an exorcism. Since then, every time someone honors the table of the
Locanda, the ritual of fire continues to be told, thanks to Benvenuto
Puricelli, the present owner who is easily recognizable, carrying on the
traditions. |
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| But, back to our dinner under a still blue sky and
mild evening temperatures allowing us to take off our jackets. Plates of fresh
vegetables and hand-sliced paper thin Prosciutto di Parma arrived and
captivated us until a slowly grilled trout demanded our undivided attention.
The company was special and the mood of our fellow diners all around us was one
of culinary delight. A waiter carried a half a wheel of splendid
Parmigiano-Reggiano on his shoulder to our table and invited us to take the
special knife and to ‘scrape’ slivers at our own desire, while we
were savoring the precious wines of the region. Finally the "The Exorcism of
Fire” the grand finale was the flaming brandy ice cream dessert and
specialty coffee to remember the evil spirits that once cursed this precious
little island to a tradition of hospitality where guests are sacred. The
cuisine on this island is seductive; the service we experienced was in one
word: ‘charming’, and most members of the staff eager to please. This
culinary island experience is a must in any season, especially for dinner, as
the village lights reflected in the lake that night created an especially
romantic setting. |
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| Please
join us on ‘facebook® (CLICK HERE), a brand
new fan page where you get a chance the catch up or get the latest scoop on
what might be of interest to todays distinguished global traveler. |
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| La Cimbali:
Massimo Martellato & Thorsten Buehrmann |
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| (CLICK HERE TO FLIP THE BOOK!) |
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| Our exquisite hardcover coffee table books, custom designed for each
resort, hotel, spa and restaurant, feature highlights and possible excursions
of each establishment, along with the Seven Stars and Stripes review and award
presentation. These impressive hard cover books, now available in three
different styles, are luxuriously wrapped and make great holiday gifts and
keepsakes, all the while showing the full potential of what guests may
experience.
Please ‘CLICK and FLIP through the Seven
Stars and Stripes review and award celebration at the Schloessle Hotel Tallinn,
Estonia. Enjoy! |
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| In The Press: |
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| * Boulevard Magazine -
Florence |
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