The second NEU Dinners will welcome Will Goldfarb, fresh from the latest season of Chef’s Table of restaurant Room 4 Dessert in Ubud, Bali to cook one dinner in Berlin with René Frank from CODA in Neukölln. The dinner takes place in Berlin on Sunday 29 July from 7pm.
The second edition of Berlin’s most exclusive dinner series united two of the most recognised and forward-thinking chefs in their field to conceive a once-in-a-lifetime dinner at the Kreuzberg rooftop Atelier Berlin that organisers promise will ‘blow minds on all levels’. “Think a full fine-dining tasting menu based on sweet and savoury ‘dessert’ creations, unlike anything you know about desserts with a matching cocktail and wine pairing, all while you watch the summer sun set over the roofs of Kreuzberg.
The beverage pairing for the evening will be a mix between cocktails and wines where the cocktails will be conceived by the chefs and the wines will be provided by Viniculture and poured by Vinalupa.
NEU Dinners are organised by the founder of Berlin Food Stories Per Meurling and Terroir Hospitality founder, Arlene Stein: “ On the basis of our successful Terroir Berlin 2017 dinner, which spectacularly united international culinary leaders with some of Berlin’s best restaurants in a collaborative manner, we founded NEU with the aim to continue putting our city in the world spotlight. The time has come to truly unleash the food scene’s culinary, creative energy, ” they said.
NEU dinners is a dinner series that is organised on a quarterly basis in 2018 with the aim of unleashing the creative potential of the German capital’s vibrant food scene. The series will bring some of the world’s most innovative chefs to Berlin and pair them with peers from the Berlin gastronomy scene to create an unrivalled evening of culinary storytelling.
The first dinner brought together Ana Roš, the World’s Best Female chef 2017 and Roman star-chef Cristina Bowerman to the German capital to cook alongside Sebastian Frank and the young Lukas Mraz
The dinners are based on a theme that changes from dinner to dinner and will focus on either a terroir, ingredients or cooking methods. The dinners focus on collaboration and discovery and every NEU dinner will be a synergy of the different cooking styles and influences. NEU does not ask the chefs to replicate existing restaurant menus but rather to start from a blank canvas on which a brand new menu is born for just one night, one that will never be experienced anywhere else again.
Per and Arlene said “In short, it is a dinner for the new type of diner looking for something special. And it’s putting Berlin’s food scene on the international map.”