PLAZA FOOD BOUTIQUE

In this workshop, we immerse ourselves in the wild world of flavors. Together we will cook with mushrooms and wild herbs and discover how intense and surprising plant-based cuisine can taste. The menu includes pulled mushrooms with creamy polenta and sunflower seed parmesan, a fresh parsley salsa and a wild tomato salad with herbs and nutty oil. The fresh ingredients come from the Piluweri organic market garden in Müllheim-Hügelheim and the mushrooms are also grown locally.

About Estella Schweizer: With her "Green Plate Movement", Estella Schweizer is driving a new food culture in the restaurant, hotel and communal catering sectors. As a cookbook author and activist, she not only redesigns kitchens, but also ways of thinking. She encourages change, offers practical tools - and brings everyone to the table.