![2,c=0,h=554.bild[1] 2,c=0,h=554.bild[1]](https://intermezzo.typepad.com/.a/6a00d834ff890853ef017eeb4f13e9970d-500wi)
At the 2013 European Culture Prize gala to be held in Leipzig on 21 May, the theme is local boy made good Richard Wagner, whose 200th birthday is of course celebrated on the next day.
Klaus Florian Vogt (winner of the Music prize) will sing from Lohengrin, and guests will tuck into what were allegedly Wagner's favourite dishes. The menu comes from a book of family recipes handed down to the composer's great-granddaughter, Daphne Wagner.
Continue reading "Dinner with Wagner" »

It's been a while since I dipped into Die Oper kocht. But one particular dish has been calling my name ever since I bought the treasure trove of operatic recipes.
The instructions for Rene Pape's Sächsischer Sauerbraten mit Klößen und Rotkraut (boiled beef Saxon-style with dumplings and red cabbage) don't quite hang together, I couldn't track down the main ingredients, and I don't like dumplings. But, unlike most folk not brought up on the stuff, I actually like boiled beef and cabbage. Must be something to do with school dinners.
Continue reading "Rene Pape's beef" »
Recent Comments