KOFLER & KOMPANIE spoil the guests of the NIGHT OF HONOUR GALA at Palais Frankfurt with the excellent diner concept
In summer 2017, accompanying the IAA, PRET A DINER was again very successful guest in Frankfurt for a few weeks (<link https: www.frankfurt-tipp.de ffm-aktuell s ugc pret-a-diner-bietet-ein- ganzz-besonderes-dinner-erlebnis.html _blank>we reported on it HERE). The award-winning concept of the international premium catering company Kofler & Kompanie now came back to the Main metropolis for one more evening last week to spoil the guests of the 13th "Night of Honour" with culinary delights. The Art Directors Club für Deutschland e.V. awarded its traditional honorary titles at the gala in the Palais Frankfurt with around 220 invited guests.
This was of course a special event not only for the visitors to the gala. For the team of Kofler & Kompanie, this unique Pret a Diner event was also a very significant evening. "We are delighted to be able to provide culinary accompaniment to such an important event with outstanding personalities from the creative and communications industries at our Palais," said Konstantina Dagianta, Managing Director at Kofler & Kompanie. "Our creative and international menu was very well received by the guests and award winners of the evening. For us it was an extremely successful evening, we received great feedback."
The focus of the evening was, of course, the award winners. The illustrator Christoph Niemann (ADC Honorary Member), Dr. Martell Beck (ADC Client of the Year), Stefan Kolle (Lifetime Achievement) and Studio Orel (Rookie Agency) were honoured. But the culinary offerings were also intended to make an impression - which they did excellently. In keeping with the setting, Kofler & Kompanie served up a combination of classic and innovative dishes in trendy sharing style. Inspired by the last two PRET A DINER events in Berlin and Frankfurt, guests were treated to culinary highlights from international cuisine: Dishes from Peru, Hawaii and China were on the menu.
As a starter, guests enjoyed baked eggplant with smoked yogurt and cilantro and mille feuille of green apple with shaved beetroot, black radish, macadamia nuts, leek oil and mint. In the main course, bourbon-glazed spare ribs with smoked corn, roasted green asparagus and egg provided moments of delight, as did braised lamb shank with sorrel, chicor<x>ampersand</x>eacute;e and toasted polenta. The vegan and gluten-free option included winter roots with spicy broccoli, sour squash, sunflower seeds and leek oil. For dessert, guests enjoyed dark chocolate mousse with Baileys, mascarpone and coffee brittle and honey <x>ampersand</x> apricot trifle with walnut and lavender oil. As a vegan, gluten and lactose free and dessert variation we had BBQ Pineapple, Coconut and Coriander.
That makes us already looking forward to the next regular PRET A DINER event, hopefully coming back to Frankfurt soon!
<link https: www.koflerkompanie.com _blank>You can also find more info about KOFLER & KOMPANIE and PRET A DINER HERE
