May 2008
Vieux Kitzbühel
www.vieuxkitz.com
L'hospitalité autrichienne au Québec - Austrian hospitality in Quebec
Österreichische Gemütlichkeit
Marvellous!
The ice and snow have vanished. Impatiently, the crocuses poked through the snow in early April. I couldn't blame them! And, now the warmth will begin in earnest.
Our terrace opened on April 16th (three days earlier than last year) much to the delight of some as they bid farewell to the last of the ice floes. It was a spectacle to watch as they drifted by.
Our winter hours are a thing of the past, too. We are now open from Tuesday through Sunday from 11 a.m.-- and just like nature, with renewed spirit. It seems everything has been inspired: the chefs are busily preparing new recipes to tempt you.
Just a
reminder:
Mother's Day is Sunday, May 11
Make your reservation soon. There will be a super Sunday brunch to make her happy. Choose from two seatings: 10:30 or 1:30. The price is $26.00 per person and children under ten years of age $13.00.
If dining more leisurely suits you, there will be entertainment on Saturday evening, May 10.
Other evenings not to be missed:
April
•
26 (Saturday): Franc & Willi
(folklore & popular)
May
•
3 (Saturday): Harry Birkens
(Viennese music)
• 10 (Saturday): Duo Wanderers (folklore and popular)
•
17 (Saturday): Franc Erzen
(popular & classical)
Commencing in June and throughout the summer, we will continue with our popular "Tyrolian" and "Viennese" evenings. As the names suggest, our "Tyrolian" evening is very lively. By contrast, the "Viennese" evening more romantic.
To view a complete schedule:
Events
Indulge yourself, finish the evening with a stay at the inn. Experience an Austrian style breakfast overlooking the lake. A memorable finale!
The years fly by. We're sure many customers join us in congratulating those who have served you well and continue to do so with skill and charm.
Luigi - 20 years
Cindy - 20 years
Ully - 25 years
Hans - 24 years
Carmelo - 12 years
Fred - 16 years
and,
the "Meister" of Viennese sweets: Gerhard - 12 years
Our thanks to each for their loyalty and excellence.
Gorgonzola Polenta with asparagus
3. Cook another 10 to 25 minutes until it is the consistency of creamy mashed potatoes--no lumps, please.
To serve:
Place polenta on plate. Arrange asparagus on top (reheat
quickly if necessary). Decorate with chopped parsley.
Can be used as a light lunch, appetizer, or side dish to seafood or meats.
Tip:
Leftover polenta can be cooled and used. Spread leftover on board
immediately about
3/4 inch thick. Allow to cool and cut into squares. Store in
refrigerator. These can be baked or fried. And served with
nearly any sauce including tomato sauce.
Guten Appetit!
1/2 kilo green asparagus
salt, to taste
Polenta:
2+ cups water
(or as directed)
200 grams polenta
(med. grain yellow cornmeal)
Salt & Pepper to taste
2 cloves crushed garlic
50 grams Gorgonzola
1/4 cup chopped fresh parsley
To Prepare:
Asparagus:
1. Clean the asparagus and remove the
woody stems (bend and they will snap at the natural breaking point).
2. Use a wide skillet with just enough salted water to cover them. Add asparagus to boiling water for 3 to 5 minutes.
3. Immediately rinse them under cool water to stop the cooking and preserve the bright green color.
Polenta:
1. Bring salted water to a boil.
Add polenta and lower heat to simmer as you would cook rice. Stir frequently for about
30 to 45 minutes depending on type being used.
2. After ten minutes, blend in garlic and seasonings. After another ten minutes, blend in softened room temperature Gorgonzola. (Parmesan cheese may be used if you prefer.)