Host at meal repeatedly compliments food with comparison to laundry soap.
In the charming city of Flensburg, an event titled "Enjoy stylishly, indulge deliciously!" took place, hosted by the charismatic Sandra (37). This event, brought to you in collaboration with teleschau, saw a gathering of food enthusiasts eager to savour Sandra's culinary creations.
The evening began with the "Buffalo Magic & Friends" appetizer, a delightful medley of Buffalo Mozzarella, Gorgonzola, Pear, Paprika, Tomato, and Salad. However, opinions were divided. While Jan and Nele found the appetizer appealing, Frank criticised the taste of lavender and detergent in the Gorgonzola and the possible presence of olive oil in the tomato-paprika soup. He also found the presentation chaotic, with the plate flooded with elements and the burrata being a tasteless, white ball in the middle.
Sandra, who has been standing out at "Das perfekte Dinner" with a hoarse voice and coughing, announced that her interior design and influencing business is about making guests feel as cozy as her customers. Unfortunately, Frank (59) admitted he was not feeling "cozy" about Sandra's menu, confessing he has never eaten risotto before.
The main course was the "Royal Risotto," a decadent blend of Truffle, Beef, Beetroot, and Goat Cheese. Despite the event setting a record for the size of truffles used in a dish, everyone agreed that the truffles on the risotto and veal chops were too large. Jan even joked that he had never eaten such large truffle pieces.
The dessert for the evening was the "Dolce Vita Brownie," a sweet treat made with Chocolate, Mascarpone, Flower Mix, and Nut Crumble. Frank, however, found the flower-adorned dessert to taste like lavender and detergent, echoing his sentiment from the appetiser.
Sandra's cooking was deemed not high enough by Jan during the event. Despite her not incorporating her Polish roots into the menu, instead drawing on her international experience through extensive travel, Sandra's next cook or kitchen advisor who could support her with preparations is yet to be named. Potential candidates include experienced kitchen professionals such as the cooks from Lacocina cooking school or hospitality staff like the cook position offered at Sentiero, both capable of supporting culinary activities.
As Sandra's antibiotics start to work by day 4, we look forward to seeing her regain her culinary spark and continue to delight food lovers at future events.
