Steak & Wine – The Culinary Showdown

About this event

Be there when Master of Wine Ivan Barbic and "Master of Meat" Albert Köferli combine their expertise to create a steak and wine pairing you'll find nowhere else. For the first starter, the second starter and the main course, different cuts from the same animal go head to head in a "battle". The cooking is in the hands of the Trafo kitchen team led by Executive Chef Tobias Baruffol, working alongside Albert Köferli. The wines are presented by Master of Wine Ivan Barbic of Wyhus Belp. The evening is hosted by Rainer Maria Salzgeber, with house band Nic Niedermann & Mark Slate.

Highlights

• Master of Wine Ivan Barbic & "Master of Meat" Albert Köferli live on stage
• Hosted by Rainer Maria Salzgeber
• Aperitif and five-course menu by Executive Chef Tobias Baruffol
• Wine pairing by Wyhus Belp
• House band: Nic Niedermann & Mark Slate
• Lifestyle market with our event partners during the aperitif
• Guest of the Evening award
• Live raffle with wonderful prizes

Good to know

Menu preview

Our partners for this unique Wine & Dine

Metzgerei Köferli

Much like a wine sommelier, a meat sommelier has extensive knowledge of different types of meat, methods of preparation and suitable accompaniments. Training as a meat sommelier covers both the theory and the practice of meat expertise, focusing among other things on the various cuts, their origin, maturing processes and the importance of animal husbandry and feeding.

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Wyhus Belp

A wine merchant lives on selection and on relationships. Wyhus Belp has been rooted in the Swiss wine world for more than fifty years and today, under Daniel Ingold, carries over a thousand wines from around the world. Some thirty producers are in the portfolio, from Barolo through the Rhône to Rioja. More than eight hundred customers are supplied – from the down-to-earth innkeeper to the Michelin-starred chef. Alongside that come its own wine lines and a tasting room with a regular programme.

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sknife

A steak knife should cut, not saw. In Biel, Michael Bach develops a surgical steel for exactly that purpose, one in which nitrogen replaces carbon – making the blade roughly four times more corrosion-resistant and bringing it to a hardness of 58 HRC. The handles are turned from walnut and ash by a workshop in the Emmental, FSC-certified. Four international design awards later, kitchens holding more than three hundred Michelin stars work with these knives from the watchmaking city.

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nobile

Chocolate made from Swiss raw materials is rarer than one might think. The workshop in Bätterkinden works with hay milk from the Entlebuch biosphere reserve, saffron from Malters and walnuts from the Bernese countryside – by hand and without artificial additives. In 2015 it was voted Switzerland's best chocolatier. Its signature are the Branchli in twenty-one flavours, alongside unusual combinations in which even peppers or cheese find their way into the chocolate.

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füürfass.ch

A Füürfass is not a mass-produced item. In Fischbach-Göslikon, Monika Moser makes each one by hand as a unique piece, built to the customer's wishes and with an eye for detail – intended as a gift for people who already have everything. A self-service shop stands at the same address.

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Rolf Beeler Maître Fromager

Rolf Beeler is considered one of the most influential figures in the European cheese world. The Aargau-based affineur has shaped Swiss cheese culture over decades and brought numerous now-legendary cheeses to prominence. His exceptional feel for origin, maturing and quality has made him a sought-after partner for producers, top chefs and sommeliers.

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