KIT SCHULTE
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3/24/2022 0 Comments

An experience dinner for politicians

A few days after the lecture at the German-American Heritage Museum, I created an served an experience dinner at the residency of the German Ambassador, Dr. Emily Haber. Was very honored!  A 8 course menu as a journey through modern culinary Germany, with an explorative course in spices and herbs in the past, present and future. I was not sure how this will be perceived, but everybody loved it and all food was eaten and enjoyed.

My passion about using food and art as cultural connectors for conversation and bringing together people from various sectors of our society remains and actually is in its necessity confirmed.
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3/24/2022 0 Comments

modern german food culture in Washington DC

I was invited by the Consulate General of Germany in DC to hold a lecture about Modern German Food, based on the cookbook. It was held at the German-American Heritage Museum. Again, I was impressed of how many people are interested in the topic of food culture. I do see myself as a cultural explorer, rather than a chef. We made some yummy tastings, even though here they look a bit weird, as the juice ran all over the  napkins.
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2/8/2022 0 Comments

February 08th, 2022

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9/28/2021 0 Comments

SF READING @ Omnivore books on food, presented by german consulate general San francisco

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9/15/2021 0 Comments

foraged plum chutney

Ingredients for 12 4 oz jars

- 1 kg fruit
- 1 sweet potato
- 3-4 cloves garlic
- 1 chili pepper *
- 1 large onion (red or white)
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp coriander seeds
- 4-5 juniper berries
- 1 tsp pepper
- 1/2 tsp ground cloves
- 1/2 tsp anise seeds
- 1 tbsp ground ginger (or minced fresh)
- 1 star anise
- 1 tsp salt
- 1 tbsp vinegar
- some vegetable oil
- 4 tbsp of sugar

* you determine the spiciness by removing/leaving the seeds.
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6/30/2021 0 Comments

Lunch that happens when weeding the garden

In my experimental garden, I do have to make some room once in a while. I remove some weeds in between the plants.  But other than that, we just watch what happens.  While weeding, I accidentally pulled some mini carrots, green and red orache, some borage and was able to harvest cauliflower and kohlrabi.  I picked some currants too.

Sautéed the veggies, including the kohlrabi leaves and topped them on a salad of orache leaves. Amazing lunch.
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6/22/2021 0 Comments

FIRST CLIENTS SINCE PANDEMIC! YES!

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It was cucumber day! We made a cold cucumber herbal soup, because it was so hot in Berlin. A delicious red beet leave salad, with the leaves we got for free from Lazlo at the Winterfeldtmakret. (People never want the greens, but if they are organic and in good shape and fresh, they are most delicious!)

Yes, sautéed zucchini flowers!
Yes, Frankfurt green sauce!
Yes, carrot green pesto!

A great restart of the experience market tour + cooking class + lunch!
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Kit Schulte

Modern German Food
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Kit Schulte
info@kitschulte.com
Berlin, Germany