From the marinade to the sauce
In the barbecue workshop, after the welcome aperitif and a short introduction to the art of barbecuing, it's straight to the point: The task is to prepare your personal marinade from the ingredients provided. Do you like it classic with mustard, do you prefer it peppery or rather fruity exotic? There are no limits to your imagination.
You can also choose what you like best for the barbecue. From fish to pork, horse and bird, everything is at your disposal: Shrimps and salmon fillets, pork steak, beef and horse entrecôtes, ostrich fillets and chicken breast and various sausages.
While your barbecue food is marinating, you will prepare the sauces that will be served with the barbecues and learn how to prepare classics such as barbecue and cocktail sauces, but also fruity sauces, suitable for white poultry, for example, and light vegetable dips.
The right cooking point
Now you can have your meat grilled by a professional and already serve yourself at the starter salad buffet or put yourself at the grill. Wok, charcoal and gas grill are available. You will learn what the core temperature is, how the finger pressure method works and when the right cooking point is reached. Baked potatoes, corn on the cob and a vegetable mix of zucchini, tomatoes, mushrooms, aubergines and peppers are available as side dishes for your barbecue. Enjoy your meal!
From flambéed bananas to burnt cream
Did you know that you can also prepare sweets on the grill? How about grilled, flambéed bananas or pineapple? The burned cream is not from the grill, but it is also on the dessert buffet, among other delicacies.
Procedure as requested
The barbecue workshop is tailored exactly to your needs. You can choose whether you want to prepare everything yourself with your team, whether you prefer to just marinate and grill and leave the rest to the expert staff, or whether you simply want to sit down and be pampered. We will be happy to make you a tailor-made offer.
Size of group
20 to 60 people
Duration
3-4 h
Implementation
all year round
Location
All of Switzerland
Languages
German, French, English
Costs [CHF] |
excl. 8.1% VAT | |
| up to 20 pers. | 2'780.00 | |
| from 21 pers. | 139.00 | |
Included in the price |
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| - | Organization and event management | |
| - | Complete grill infrastructure | |
| - | Various kinds of meat, side dishes, salads | |
| - | ingredients and recipes for sauces and marinades | |
| - | Dessert | |
| - | cooking aprons and caps | |
Not included |
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| - | Arrival Event Team (depending on region) | |
| - | Beverage Consumption | |
| - | Possible space rental | |
Optional extras |
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| - | Printed cooking aprons for dispensing | |
